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The 5th International Symposium on Processing of Food, Vegetables and...
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The 5th International Symposium on Processing of Food, Vegetables and Fruits 2023

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

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 3862

Special Issue Editors

Dr. Chien Hwa Chong

E-Mail Website
Guest Editor
Department of Chemical and Environmental Engineering, The University of Nottingham Malaysia Campus, Semenyih, Malaysia
Interests: drying technology; 3D printing technology; wastewater treatment; food waste; food security
Dr. Teng-Jin Khoo

E-Mail Website
Guest Editor
School of Pharmacy, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Malaysia
Interests: drying technology; 3D printing technology; wastewater treatment; food waste; food security

Special Issue Information

Dear Colleagues,

Food and beverage companies are looking for new and emerging technology, new approaches, and sustainable processes that align with business values. This is a conference Special Issue for “The 5th International Symposium on Processing of Food, Vegetables and Fruits 2023” organised by University of Nottingham Malaysia Campus. It will be held at Kuala Lumpur, Malaysia on the  22nd and 23rd June 2023 to connect academicians, researchers, postgraduate students, and potential industry players from food related disciplines. We also welcome other scholars to submit their original research and review articles related to the Special Issue theme “Innovative Food Technology”.

Topics suitable for this Special Issue are food processing, food security, food engineering, food ingredients, product development, halal food, food properties, product quality and analyses, functional food, food chemistry, food biotechnology, food waste recovery and treatment, nutrition and health, packaging and storage, food microbiology, food safety, drying of food waste, valorisation of food waste, 3D printing of food, and other related topics are welcomed.

Dr. Chien Hwa Chong
Dr. Teng-Jin Khoo
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 processing
  • food security
  • halal food
  • food technology
  • food waste

Published Papers (2 papers)

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Research

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11 pages, 1844 KiB  
Article
Physicochemical Quality Retention during Cold Storage of Prepackaged Barramundi Meat Processed with a New Microwave-Assisted Induction Heating Technology
by Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Jun-Cheng Kao, Yu-Ru Huang, Ya-Ling Huang, Chun-Yung Huang and Yung-Hsiang Tsai
Foods 2023, 12(16), 3140; https://doi.org/10.3390/foods12163140 - 21 Aug 2023
Cited by 2 | Viewed by 897
Abstract
Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines [...] Read more.
Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s. This study examines whether the microwave-assisted induction heating (MAIH) technology (at 70 °C for 130 s or 90 °C for 110 s) can more effectively slow down the quality loss of barramundi meat during cold storage than the traditional boiling method (at 90 °C for 150 s). The results show that no microbial growth was observed in the three groups of heated barramundi meat samples during the 60 days of cold storage. However, the MAIH technology slowed down the increase in the total volatile basic nitrogen (TVBN) content more significantly than the boiling method. As the cold storage time increased, though, the L* (lightness), a* (redness), and W (whiteness) values decreased, while the b* (yellowness) and color difference (ΔE) values increased in the three treatment groups. However, the MAIH technology slowed down the decrease in the L*, a*, and W values more significantly, and produced a ΔE value smaller than the boiling method. Moreover, the MAIH technology ensured higher hardness and chewiness of the barramundi meat than the boiling method. Overall, the MAIH technology slowed down the quality loss of the barramundi meat and maintained better color and texture during cold storage. Full article
(This article belongs to the Special Issue The 5th International Symposium on Processing of Food, Vegetables and Fruits 2023)
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Review

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16 pages, 2170 KiB  
Review
Recent Advances in Halal Bioactive Materials for Intelligent Food Packaging Indicator
by Farah Ayuni Mohd Hatta, Qurratu Aini Mat Ali, Mohd Izhar Ariff Mohd Kashim, Rashidi Othman, Sahilah Abd Mutalib and Nurul Hafizah Mohd Nor
Foods 2023, 12(12), 2387; https://doi.org/10.3390/foods12122387 - 16 Jun 2023
Cited by 2 | Viewed by 2149
Abstract
Food safety and security are top priorities for consumers and the food industry alike. Despite strict standards and criteria for food production processes, the potential for food-borne diseases due to improper handling and processing is always present. This has led to an urgent [...] Read more.
Food safety and security are top priorities for consumers and the food industry alike. Despite strict standards and criteria for food production processes, the potential for food-borne diseases due to improper handling and processing is always present. This has led to an urgent need for solutions that can ensure the safety of packaged foods. Therefore, this paper reviews intelligent packaging, which employs non-toxic and environmentally friendly packaging with superior bioactive materials that has emerged as a promising solution. This review was prepared based on several online libraries and databases from 2008 to 2022. By incorporating halal bioactive materials into the packaging system, it becomes possible to interact with the contents and surrounding environment of halal food products, helping preserve them for longer periods. One particularly promising avenue of research is the use of natural colourants as halal bioactive materials. These colourants possess excellent chemical, thermal, and physical stabilities, along with antioxidant and antimicrobial properties, making them ideal candidates for use in intelligent indicators that can detect food blemishes and prevent pathogenic spoilage. However, despite the potential of this technology, further research and development are needed to promote commercial applications and market development. With continued efforts to explore the full potential of natural colourants as halal bioactive materials, we can meet the increasing demand for food safety and security, helping to ensure that consumers have access to high-quality, safe, and nutritious foods. Full article
(This article belongs to the Special Issue The 5th International Symposium on Processing of Food, Vegetables and Fruits 2023)
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