Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and...
share announcement

Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 6120

Special Issue Editors

Dr. Mohsen Gavahian

E-Mail Website
Guest Editor
Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Weibiao Zhou

E-Mail Website
Guest Editor
Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
Interests: functional food processing; food systems engineering; emerging food processing technology; oral processing and in vitro digestion; baking; dairy; drying

Special Issue Information

Dear Colleagues,

Mathematical modeling is essential to the in-depth understanding of food processes and improving their efficacy and efficiency. It is also a key element of Industry 4.0. However, the nonlinear nature of food processing and the wide range of processing parameters necessitate advanced computer-based approaches for model development and validation. Artificial intelligence (AI) and machine learning (ML) approaches are among the latest. At the same time, optimization is an important aspect of food process engineering that maximizes yield and quality attributes and minimizes waste and energy consumption. Researchers have employed various optimization approaches including response surface methodology (RSM), Taguchi method, as well as AI and ML. Meanwhile, process control plays a crucial role in the modern food industry to ensure process safety, deliver products of high quality, and generate the minimum amount of wastage and effluents. Nonlinear control techniques are of particular relevance to food manufacturing processes. ‘Food process modeling, optimization, and control’ has been chosen as the theme for this volume of the editorial board members’ collection series. We cordially invite active researchers and experts to share their latest findings in this important area of research. 

Dr. Mohsen Gavahian
Prof. Dr. Weibiao Zhou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food process engineering
  • mathematical modeling
  • process optimization
  • artificial intelligence
  • machine learning
  • response surface methodology
  • Taguchi approach
  • process control

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 6543 KiB  
Article
Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food
by Pei-Ling Chung, Ku-Sang Lufaniyao and Mohsen Gavahian
Foods 2024, 13(1), 91; https://doi.org/10.3390/foods13010091 - 26 Dec 2023
Viewed by 1094
Abstract
Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage’s texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus [...] Read more.
Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage’s texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products’ sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control")
►▼ Show Figures

Graphical abstract

20 pages, 3131 KiB  
Article
Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology
by Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu and Chang-Wei Hsieh
Foods 2023, 12(23), 4347; https://doi.org/10.3390/foods12234347 - 01 Dec 2023
Viewed by 1204
Abstract
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were [...] Read more.
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those obtained by the conventional hot water extraction method (100 °C, 3 h), as the control treatment. The optimal extraction conditions were obtained at 700 W PAW power, 58 s treatment time, 1:19 sample-to-water ratio, and 15 L/min gas flow rate. In these conditions, the PAW-treated samples experienced changes in surface morphology due to plasma etching, leading to a 288% increase in the polysaccharide yield (11.67%) compared to the control sample (3.01%). Furthermore, the PAW-treated sample exhibited superior performance in terms of biological activities, namely phenolic compounds (53.79 mg GAE/100 g), DPPH scavenging activity (72.77%), and OH scavenging activity (65.03%), which were 29%, 18%, and 38% higher than those of control sample, respectively. The results highlighted the importance of process optimization and provided new evidence for PAW as an alternative approach to enhance the extraction efficiency of POPs, a novel source of natural antioxidants which enables diverse applications in the food industry. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control")
►▼ Show Figures

Figure 1

Review

Jump to: Research

34 pages, 2506 KiB  
Review
Advances in Designing Essential Oil Nanoformulations: An Integrative Approach to Mathematical Modeling with Potential Application in Food Preservation
by Monisha Soni, Arati Yadav, Akash Maurya, Somenath Das, Nawal Kishore Dubey and Abhishek Kumar Dwivedy
Foods 2023, 12(21), 4017; https://doi.org/10.3390/foods12214017 - 03 Nov 2023
Cited by 2 | Viewed by 1228
Abstract
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils [...] Read more.
Preservation of foods, along with health and safety issues, is a growing concern in the current generation. Essential oils have emerged as a natural means for the long-term protection of foods along with the maintenance of their qualities. Direct applications of essential oils have posed various constraints to the food system and also have limitations in application; hence, encapsulation of essential oils into biopolymers has been recognized as a cutting-edge technology to overcome these challenges. This article presents and evaluates the strategies for the development of encapsulated essential oils on the basis of fascination with the modeling and shuffling of various biopolymers, surfactants, and co-surfactants, along with the utilization of different fabrication processes. Artificial intelligence and machine learning have enabled the preparation of different nanoemulsion formulations, synthesis strategies, stability, and release kinetics of essential oils or their bioactive components from nanoemulsions with improved efficacy in food systems. Different mathematical models for the stability and delivery kinetics of essential oils in food systems have also been discussed. The article also explains the advanced application of modeling-based encapsulation strategies on the preservation of a variety of food commodities with their intended implication in food and agricultural industries. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control")
►▼ Show Figures

Graphical abstract

21 pages, 2409 KiB  
Review
Modeling and Simulation of 3D Food Printing Systems—Scope, Advances, and Challenges
by Vijayakumar Raja, Shubham Nimbkar, Jeyan Arthur Moses, Sinija Vadakkepulppara Ramachandran Nair and Chinnaswamy Anandharamakrishnan
Foods 2023, 12(18), 3412; https://doi.org/10.3390/foods12183412 - 13 Sep 2023
Viewed by 1690
Abstract
Food 3D printing is a computer-aided additive manufacturing technology that can transform foods into intricate customized forms. In the past decade, this field has phenomenally advanced and one pressing need is the development of strategies to support process optimization. Among different approaches, a [...] Read more.
Food 3D printing is a computer-aided additive manufacturing technology that can transform foods into intricate customized forms. In the past decade, this field has phenomenally advanced and one pressing need is the development of strategies to support process optimization. Among different approaches, a range of modeling methods have been explored to simulate 3D printing processes. This review details the concepts of various modeling techniques considered for simulating 3D printing processes and their application range. Most modeling studies majorly focus on predicting the mechanical behavior of the material supply, modifying the internal texture of printed constructs, and assessing the post-printing stability. The approach can also be used to simulate the dynamics of 3D printing processes, in turn, assisting the design of 3D printers based on material composition, properties, and printing conditions. While most existing works are associated with extrusion-based 3D printing, this article presents scope for expanding avenues with prominent research and commercial interest. The article concludes with challenges and research needs, emphasizing opportunities for computational and data-driven dynamic simulation approaches for multi-faceted applications. Full article
(This article belongs to the Special Issue Editorial Board Members’ Collection Series: "Food Process Modeling, Optimisation and Control")
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop