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Effects of Thermal Processing Technologies in Food Physical and Rheological...
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Effects of Thermal Processing Technologies in Food Physical and Rheological Properties

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

Deadline for manuscript submissions: closed (27 November 2023) | Viewed by 6207

Special Issue Editor

Prof. Dr. Ana Lúcia Gabas Ferreira

E-Mail Website
Guest Editor
Lorena School of Engineering, University of Sao Paulo, Estrada Municipal do Campinho nº 100, Lorena 12602-810, SP, Brazil
Interests: solid waste; biofuels; new energy sources; chemical processes for new energy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Thermal processing is one of the most important processing methods found in the food industry. It involves different changes in the processing of the product, which can affect its physical and rheological properties. Therefore, it is very important to understand how these properties change during processing in order to maximize nutritional benefits, minimize possible residues and bring quality to the final product.

For this Special Issue, “Effects of Thermal Processing Technologies on the Physical and Rheological Properties of Foods”, we invite researchers to contribute original research and review articles that assess and describe changes in the physical and/or rheological properties of foods after thermal processing. We especially welcome articles that examine the relationships between the thermal processing of foods and the above-mentioned properties, as well as the current state of the art and future trends.

Prof. Dr. Ana Lúcia Gabas Ferreira
Guest Editor

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

  • thermal processing food
  • thermal technologies
  • food quality
  • rheology
  • physical properties

Published Papers (4 papers)

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Research

18 pages, 2872 KiB  
Article
Development and Quality Characteristics of Jangjorim Prepared Using Long-Arm Octopus (Octopus minor) as an Elderly-Friendly Food
by Sang-In Kang, Jin-Soo Kim, Sun-Young Park, Si-Hyeong Park, Ji-Hoon Park, Mi-Soon Jang, Jae-Young Oh and Jae-Suk Choi
Foods 2023, 12(24), 4375; https://doi.org/10.3390/foods12244375 - 05 Dec 2023
Viewed by 985
Abstract
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning [...] Read more.
We prepared a long-arm octopus Jangjorim prototype (LOJP) by optimizing the ratio of ingredients for seasoning and establishing heat sterilization parameters. The optimal amounts of purified water (2.9–56.6%, A), starch syrup (0.3–37.8%, B), and soy sauce (25.5–71.5%, C) for the production of seasoning soy sauce were obtained using response surface analysis. The LOJP was prepared by combining A, B, and C under the optimal conditions and evaluated for consumer preferences and physicochemical, nutritional, and microbiological properties and compared with Korea’s legal management standards for geriatric nutrition. The hardness of the LOJP produced using the optimal mixing ratio of purified water (51.2%, 154.0 g), starch syrup (29.3%, 308.0 g), and soy sauce (19.5%, 256.9 g) was 36.7 × 1000 N/m2. This value was lower than the hardness of raw octopus (2153.6 × 1000 N/m2) by 2116.9 × 1000 N/m2. It received the highest score (8.7) in the preference evaluation of older consumers. The LOJP was classified as level 2, allowing consumption through the gums of elderly consumers per Korea’s food standards for the elderly. The LOJP was the product highly preferred by elderly consumers with chewing disorders due to its ease of intake and nutritional content. Full article
(This article belongs to the Special Issue Effects of Thermal Processing Technologies in Food Physical and Rheological Properties)
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16 pages, 2769 KiB  
Article
Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses
by Kartik Joshi, Elnaz Shabani, S. M. Fijul Kabir, Hualu Zhou, David Julian McClements and Jay Hoon Park
Foods 2023, 12(17), 3161; https://doi.org/10.3390/foods12173161 - 23 Aug 2023
Viewed by 2424
Abstract
The substitution of meat products in the human diet with plant-based analogs is growing due to environmental, ethical, and health reasons. In this study, the potential of fiber-spinning technology was explored to spin protein fiber mimicking the structural element of meat muscle for [...] Read more.
The substitution of meat products in the human diet with plant-based analogs is growing due to environmental, ethical, and health reasons. In this study, the potential of fiber-spinning technology was explored to spin protein fiber mimicking the structural element of meat muscle for the purpose of developing plant-based meat analogs. Overall, this approach involved extruding fine fibers and then assembling them into hierarchical fibrous structures resembling those found in whole muscle meat products. Considering the nutritional facts and to help build muscle fiber, soy protein, polysaccharide (pectin, xanthan gum, or carrageenan), plasticizer (glycerol), and water were used in the formulations to spin into fibers using an extruder with circular orifice dies. Extrudability and thermal and rheological properties were assessed to characterize the properties of the spun fiber. The extrusion trials showed that the presence of the polysaccharides increased the cohesiveness of the fibers. The properties of the fibers produced also depended on the temperature used during extrusion, varying from pasty gels to elastic strands. The extrudability of the fibers was related to the rheological properties (tan δ) of the formulations. This study demonstrated that fiber-spinning technology can be used to produce fibrous materials from plant-derived ingredients. However, the formulation and operating conditions must be optimized to obtain desirable physicochemical and functional attributes in the fibers produced. Full article
(This article belongs to the Special Issue Effects of Thermal Processing Technologies in Food Physical and Rheological Properties)
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16 pages, 783 KiB  
Article
Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation
by Daniela Helena Pelegrine Guimarães, Ana Lúcia Gabas Ferreira and Pedro Felipe Arce
Foods 2023, 12(15), 2853; https://doi.org/10.3390/foods12152853 - 27 Jul 2023
Cited by 1 | Viewed by 932
Abstract
Reversible data hiding (RDH) is crucial in modern data security, ensuring confidentiality and tamper-proofness in various industries like copyright protection, medical imaging, and digital forensics. As technology advances, RDH techniques become essential, but the trade-off between embedding capacity and visual quality must be [...] Read more.
Reversible data hiding (RDH) is crucial in modern data security, ensuring confidentiality and tamper-proofness in various industries like copyright protection, medical imaging, and digital forensics. As technology advances, RDH techniques become essential, but the trade-off between embedding capacity and visual quality must be heeded. In this paper, the relative correlation between the pixel’s local complexity and its directional prediction error is employed to enhance an efficient RDH without using a location map. An embedding process based on multiple cumulative peak region localization (MCPRL) is proposed to hide information in the 3D-directional prediction error histogram with a lower local complexity value and avoid the underflow/overflow problems. The carrier image is divided into three color channels, and then each channel is split into two non-overlapping sets: blank and shadow. Two half-directional prediction errors (the blank set and the shadow set) are constructed to generate a full-directional prediction error for each color channel belonging to the host image. The local complexity value and directional prediction error are critical metrics in the proposed embedding process to improve security and robustness. By utilizing these metrics to construct a 3D stego-Blank Set, the 3D stego-shadow Set will be subsequently constructed using the 3D blank set. The proposed technique outperforms other state-of-the-art techniques in terms of embedding capacity, image quality, and robustness against attacks without an extra location map. The experimental results illustrate the effectiveness of the proposed method for various 3D RDH techniques. Full article
(This article belongs to the Special Issue Effects of Thermal Processing Technologies in Food Physical and Rheological Properties)
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8 pages, 625 KiB  
Article
A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process
by Seyed Mohammad Reza Moosavi and Reza Farhoosh
Foods 2023, 12(2), 316; https://doi.org/10.3390/foods12020316 - 09 Jan 2023
Cited by 6 | Viewed by 1245
Abstract
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves [...] Read more.
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDVT) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDVT and the CDVmax with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value. Full article
(This article belongs to the Special Issue Effects of Thermal Processing Technologies in Food Physical and Rheological Properties)
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