查看更多>>摘要：The particle size distribution (PSD) of ground coffee significantly influences its extraction, flavor, and overall beverage quality. This study aimed to develop, validate, and optimize PSD models for the coffee grinding process. Arabica coffee beans subjected to light, medium, and dark roasting were ground to 12 distinct levels ranging from fine to coarse. The PSDs were examined using laser diffraction. The Rosin-Rammler (RR) model was applied to the data by employing quasi-Newton (QN) and Levenberg- Marquardt (LM) optimization methods. Indicators of uniformity, including the uniformity index (k), coefficient of uniformity (Cu), size span (Span), and coefficient of variation (CV), were computed and subsequently compared across various grinding levels and roasting types. Both the QN and LM methodologies demonstrated an excellent fit to the PSD data, evidenced by high R~2 values across all grinding levels. The medium grinding level exhibited optimal uniformity, as indicated by the high k and low Cu, Span, and CV values. Although the medium roast displayed slightly superior uniformity, the Kruskal-Wallis analysis revealed no statistically significant differences in grind consistency across the various roast types. This study demonstrated the effectiveness of PSD modeling for characterizing coffee grind consistency. The results provide insights for optimizing grinding parameters to improve coffee quality, while suggesting that roast type may have a limited influence on grind uniformity compared to grinder settings. The developed models and approaches can inform coffee grinding processes and quality control.
Kehinde Peter AlabiAdeshina FadeyibiKehinde Raheef AdebayoLanre Olanipekun Gabriel...
e70133.1-e70133.13页
查看更多>>摘要：This study aims to enhance the preservation of fresh-cut apple slices by applying osmotic dehydration in sucrose solutions prior to high-pressure shift freezing (HPSF). Apple slices (1 × 1 × 1 cm) were osmotically dehydrated under varying sucrose concentrations (45°Bx, 55°Bx, 65°Bx), temperatures (25℃, 35℃, 45℃), and durations (30, 60, 90 min) before freezing at pressures of 200 and 240 MPa. Mass transfer (water loss, solid gain), drip loss, total soluble solids (TSS), sensory qualities (color, sweetness, flavor, texture, acceptability), and microstructural changes (via light microscopy) were assessed using standard methods, with statistical analysis applied to evaluate differences. Optimal pretreatment at 65°Bx, 35℃, and 30 min followed by freezing at 240 MPa increased TSS and reduced drip loss by 93% compared to untreated samples. Sensory qualities and microstructure were significantly better preserved in treated samples (p ≤ 0.05). The study demonstrates that combining osmotic dehydration and HPSF under optimized conditions enhances fresh-cut apple preservation, offering valuable applications for the food industry.
查看更多>>摘要：Postharvest food losses in the supply chain are currently estimated at 20% in the Sub-Saharan Africa region. In Sub-Saharan Africa, where the loss of fruits and vegetables can be particularly high, incorporating cold chain systems into value chains is an important strategy. Nevertheless, the absence of fundamental infrastructure and managerial expertise required to facilitate the advancement of cohesive cold chains, especially in rural regions, poses a substantial obstacle. Evaporative cooling has been suggested as an inexpensive cooling substitute for increasing the shelf life of fresh fruits and vegetables in hot, dry climates. Evaporative cooling is not a new concept; its use in buildings can be traced back thousands of years. However, renewed interest is spurring innovation in evaporative-cooling technologies. This comprehensive review explores the fundamental concepts and applications of different classes of evaporative cooling systems, with a particular focus on the preservation of postharvest quality of fruits and vegetables, and its economic implications. In addition, the review discusses the role of desiccant/dehumidification systems in improving the performance of evaporative cooling and furthermore presents a decision support system as a tool that promotes the effective use of evaporative coolers. The review underscores the potential of evaporative coolers as a viable solution for short-term postharvest preservation of horticultural produce. This system not only significantly lowers storage temperature, but also elevates the relative humidity within the storage environment, a critical factor in preserving the freshness and quality of the stored commodities. Thus, this paper presents a compelling case for the adoption of evaporative cooling technologies in the agri-food sector.
Armando ZanoneGustavo Zamboni do CarmoMartin RopkeMatheus Rafael Detlinger Penteriche...
e70119.1-e70119.12页
查看更多>>摘要：This research aims to develop a nonintrusive method for predicting moisture content in a fluidized bed dryer using machine learning techniques. Data were collected from experiments using microcrystalline cellulose, with sensors measuring temperature and air relative humidity at various points in the drying process. The data were preprocessed, normalized, and used to train several machine learning models, including ridge regression, support vector machines (SVR), and random forest regressors. The ridge regression model emerged as the most effective, achieving a prediction accuracy of 96.5%. The study employed k-fold cross-validation to ensure model robustness and avoid overfitting. The results demonstrate the feasibility of using machine learning for real-time moisture prediction, significantly enhancing the efficiency and accuracy of the drying process. This approach eliminates the need for process interruption for moisture content measurement, thereby improving operational efficiency and product quality.
查看更多>>摘要：β-Cryptoxanthin (β-crx), a provitamin A carotenoid, plays a crucial role in alleviating oxidative stress, but due to physicochemical stress, the efficacy as a dietary component is hindered, which has been overcome by designing a β-crx- encapsulated chito-some (CH-LP). The CH-LP yielded a high loading efficiency of 98.77% ± 0.80% with a particle size of 230.67 ± 2.03 nm. Structural analysis through FESEM, FTIR, and XRD analysis confirmed the microencapsulation of β-crx within the CH-LP. CH-LP's mucoadhesive adsorption (83.45% ± 0.13%) suggested adherence of β-crx to mucosal surfaces, potentially prolonging gastrointestinal absorption. Thermodynamic and kinetic assessments suggested that the system had an activation energy of 4.31 kJ mol~(-1) and a half-life of 116 days, with a degradation rate constant of 0.006 day~(-1). It could be kept for storage at 4℃ till 30 days. In vitro release studies revealed a sustained release of β-crx from CH-LP, fitting the Higuchi model for dissolution kinetics. An increase in antioxidant efficacy was observed (59.53% ± 0.40%) in the small intestine (p ＜ 0.01). The TBARS value of 0.56 ± 0.08 mg L~(-1) and protein carbonylation content (0.75 ± 0.26 nmol mg~(-1)) showed oxidative stress inhibition, indicating CH-LP's ability in oxidative stress management. CH-LP also showed antimicrobial activity against harmful bacteria Staphylococcus aureus (MTCC-96), Staphylococcus epidermidis (MTCC-3615), Pseudomonas aeruginosa (MTCC-741), and Enterococcus faecalis (MTCC-6845).
Jerish Joyner JanaharHetian HuV. M. BalasubramaniamSusana C. M. Teixeira...
e70102.1-e70102.11页
查看更多>>摘要：The effects of shear, temperature, and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β-lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX) were treated by high-pressure processing (HPP) and ultra-shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X-ray scattering (SAXS) and confocal laser scanning microscopy were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches to assess changes in protein size and shape, oligomerization, and aggregation. The results are consistent with the BLG sensitivity to shear, pressure, and temperature. The pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid beverages based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields.
N. P. ShamnaG. K. RajeshP. Jahana ThasneemM. V. Prince...
e70122.1-e70122.12页
查看更多>>摘要：This study aimed to develop a screw press-type cocoa butter extractor optimized for small and marginal cocoa entrepreneurs and to evaluate the quality of the extracted cocoa butter. The screw press features a tapered screw shaft with diameters of 27 mm at the inlet and 35 mm at the outlet, an expelling chamber measuring 32.7 × 294 mm, and a hopper with a pyramidal frustum-shaped design with 365 × 360 mm at the top and 82 × 34 mm at the narrow end. The heating unit consists of four 550 W coils, providing a temperature range of 50℃-200℃, along with other control mechanisms. Cocoa butter was extracted from cocoa nibs through the combined effects of heat and pressure generated within the barrel. The extractor's performance was assessed based on cocoa butter yield, extraction efficiency, material discharge efficiency, and extraction loss. At 120℃ and a screw speed of 50 rpm, the system yielded 44% cocoa butter, with an extraction efficiency of 81.4%, material discharge efficiency of 89%, and extraction loss of 11%. The quality parameters of the extracted cocoa butter, including free fatty acid content (1.27%), iodine number (33.18), peroxide value (1.68), moisture content (0.14% w.b.), and water activity (0.428), were within acceptable limits. The machine's rated capacity was 10 kg/h, with a power requirement of 0.9 kWh. Overall, the developed cocoa butter extractor proved to be economically feasible for small-scale production under optimized conditions and holds commercial potential.
Zeyad AlbahrGirish M. GanjyalJuming TangShyam S. Sablani...
e70137.1-e70137.15页
查看更多>>摘要：This study evaluated the stability of physicochemical properties, including the enzymatic activity of polyphenol oxidase (PPO) and the concentration of natural pigments, of three vegetable purees packaged in high barrier pouches after pressure-assisted thermal sterilization (PATS) and 6 months storage. The red beetroot, red cabbage, and carrot purees sealed in a high-barrier polymeric pouch were subjected to a PATS treatment at an operating pressure of 600 MPa and a starting vessel temperature of 90℃ for a 5 min process. After PATS, the residual activities of PPO ranged from non-detectable to 8.1%. A total color difference (ΔE) in different purees varied between 4.23 and 5.53. The PATS treatment caused significant degradation in the content of betalains in the beet puree, while both anthocyanins in the cabbage puree and beta-carotene in the carrot puree exhibited a higher retention. During the 6 months of storage, cabbage puree showed a higher ΔE value and PPO residual activities than beetroot and carrot purees. Both anthocyanins and betalains experienced significant degradation, but beta-carotene had a high storage stability.
Philipp PelzPaul EgorovJulian SchulzDennis Lukas...
e70096.1-e70096.16页
查看更多>>摘要：Fouling in heat exchangers, particularly in the dairy industry, presents significant operational challenges, increasing energy con-sumption and maintenance costs. Polymeric heat exchangers, with their favorable fouling mitigation behavior, offer a potential solution to reduce these impacts. A mechanistic and an empirical fouling model were developed to predict the unique detachment mechanism of whey protein concentrate (WPC) fouling layers on polyetheretherketone (PEEK) heat exchanger surfaces caused by boiling beneath the fouling deposits. Model parameters were estimated using experimental data of the total fouling mass. Fouling experiments were carried out for different process conditions. To identify the dependency of the model parameters on the process condition, symbolic regression was applied. Previously unseen experimental data was used to validate the prediction capabilities of the models, which aim to predict fouling mass and, in case of the mechanistic model, thermal resistance. The results demonstrate that the empirical model predicts the fouling mass with an accuracy of ±20% for untrained operating conditions within the boundaries of the training set. Larger deviations (＜70%) were observed for the mechanistic model. When predicting fouling mass outside the training data set, the empirical model fails to do so when extrapolating. While the mechanistic model provides better results compared to the empirical model when extrapolating, an error of ＜130% remains. The calculated thermal resistance shows discrepancies, particularly for high WPC concentrations and high heat flux. The findings suggest that PEEK heat exchangers may significantly reduce fouling-related downtime and energy costs in dairy processing.
查看更多>>摘要：This study addresses significant challenges in ultrafiltration (UF), specifically fouling and flux decline, encountered during soy protein concentration using a 10 kDa hollow fiber UF membrane module. It examines various resistances contributing to flux decline, including intrinsic membrane resistance, reversible resistance due to adsorption, irreversible resistance from pore blocking, and cake layer resistance. Utilizing a resistance-in- series model, the research quantifies the contributions of these resistances to flux decline at different transmembrane pressures (TMP). Results indicate that at lower TMP, adsorption resistance constitutes a substantial portion (30.07%) of the total resistance after one hour of operation. As TMP increases, cake layer resistance becomes predominant, comprising 73.31% of the total resistance at 1.518 bar TMP compared to 51.5% at 0.828 bar TMP. Additionally, the initial rapid decline in permeate flux (22%-24% within the first 30 min) is primarily attributed to concentration polarization. Future work could explore the development of more effective cleaning protocols or membrane modifications to mitigate cake layer buildup and reduce irreversible fouling. Furthermore, a deeper investigation into the role of concentration polarization and its interplay with other resistances could lead to enhanced design strategies for industrial-scale protein processing, ultimately improving efficiency and reducing operational costs in food and beverage applications.
NETL
NSTL
Wiley