Research

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12 pages, 3048 KiB

Open AccessArticle

Time of Consolidation and Humidity Influence on Properties of Food Powders

by Mateusz Stasiak, Justyna Wajs, Maciej Bańda, Maciej Combrzyński, Ewa Gondek and Joanna Wiącek

Processes 2024, 12(3), 424; https://doi.org/10.3390/pr12030424 - 20 Feb 2024

Viewed by 546

Abstract

The effect of short-term storage at 75% and 90% ambient humidity on the mechanical properties of selected materials was determined using a new device for measuring the strength of food powders. A series of tests were conducted on wheat flour and potato starch [...] Read more.

The effect of short-term storage at 75% and 90% ambient humidity on the mechanical properties of selected materials was determined using a new device for measuring the strength of food powders. A series of tests were conducted on wheat flour and potato starch subjected to various consolidation loads. The high accuracy and repeatability of the measurements confirmed the suitability of the pull-based tester for assessing the degree of caking in food powders. The pull-based tester allows for the measurement of strength parameters of agglomerates under various consolidation loads while simultaneously wetting the powder, introducing a novel approach to assessing the mechanical properties of powders. The analysis of force oscillation during the withdrawal of the measuring rod from the powder facilitates the identification of the slip-stick effect in these materials and the determination of parameters characterizing that phenomenon. The outcomes of this study may be of interest to farmers, manufacturers, and companies processing raw materials. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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14 pages, 571 KiB

Open AccessArticle

The Contribution of Cornelian Cherry (Cornus mas L.) Alcoholic Beverages on the Sensory, Nutritional and Anti-Nutritional Characteristics—In Vitro and In Silico Approaches

by Oskar Szczepaniak, Barbara Stachowiak, Henryk Jeleń, Kinga Stuper-Szablewska, Katarzyna Szambelan and Joanna Kobus-Cisowska

Processes 2024, 12(1), 237; https://doi.org/10.3390/pr12010237 - 22 Jan 2024

Viewed by 667

Abstract

Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels [...] Read more.

Food producers have focused on novel and attractive raw materials with functional properties. Cornelian cherry (Cornus mas L.) fruits contain numerous compounds that may be beneficial for health. Objective: This study aimed to compare and assess the physicochemical properties and amygdalin levels in brandy and liquor prepared from frozen cornelian cherry fruits. Density functional theory-based B3LYP functionals were used to analyze the spectral and optical properties of amygdalin. The contents of the compounds and volatile products of amygdalin decay were found in two spirituose beverages of Cornus mas, using HPLC and GC-MS. Significant differences in their physicochemical properties were detected between the samples. Alcoholic beverages based on cornelian cherry fruits were rich in a wide range of functional ingredients with a low concentration of amygdalin. In silico analysis showed that orbital density diffusion has a major effect on the physical properties of amygdalin, while differences between the polarities of water and ethanol had no noticeable effect on the spectral properties of the compound. Cornelian cherry-based alcoholic drinks might be interesting functional products with rich aromatic bouquets. The amygdalin concentration is low enough to pose no toxicological threat, but rather shapes the tastory bouquet of the products. Levels of amygdalin may be controlled using the same analytical methods for solutions with different ethanol–water ratios. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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19 pages, 1018 KiB

Open AccessArticle

Elicitation as a Process of Enhancing Bioactive Compounds Concentration in Sprouts

by Joanna Szulc, Katarzyna Czaczyk, Anna Dobrowolska, Grażyna Gozdecka and Błażej Błaszak

Processes 2024, 12(1), 174; https://doi.org/10.3390/pr12010174 - 12 Jan 2024

Viewed by 698

Abstract

During growth, plants produce bioactive compounds—secondary metabolites. Their concentration can be stimulated by the presence of a stressful factor—an elicitor. Since chlorine dioxide is commonly used in water plants to disinfect drinking water, its application as a plant elicitor seems to be very [...] Read more.

During growth, plants produce bioactive compounds—secondary metabolites. Their concentration can be stimulated by the presence of a stressful factor—an elicitor. Since chlorine dioxide is commonly used in water plants to disinfect drinking water, its application as a plant elicitor seems to be very attractive. The aim of this work was to investigate the influence of a new elicitor, ClO₂, on the quality of seeds and bioactive compounds of sprouts. Elicitation of radish and broccoli seeds using ClO₂ solutions did not significantly reduce their germination percentage (GP remained over 90%). Radish sprouts sprouted from seeds elicited in chlorine dioxide solutions with concentrations up to 800 ppm did not differ statistically significantly in terms of polyphenol content. Sprouts which were grown in the presence of ClO₂ contained significantly fewer polyphenolic compounds. Elicitation of broccoli seeds in 800–1000 ppm ClO₂ solutions causes an increase in total phenolic content and concentration of ascorbic acid in sprouts. Elicitation in chlorine dioxide solutions not only increased concentrations of selected bioactive compounds but also improved the microbiological quality of sprouts. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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11 pages, 1317 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

by Monika Wójcik, Agata Bieńczak, Paweł Woźniak and Renata Różyło

Processes 2023, 11(12), 3282; https://doi.org/10.3390/pr11123282 - 24 Nov 2023

Viewed by 1020

Abstract

Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat [...] Read more.

Nowadays, many people struggle with various diseases, and to prevent this, a low-carbohydrate diet is recommended. Consumers are also looking for products with a high amount of plant proteins. This study investigated the preparation of low-carbohydrate and high-protein breads using flaxseed flour, buckwheat flour, and pea protein enriched with watermelon seed flour at different contents (0, 5, 10, and 15%). The physical, chemical, and sensory properties of the bread were determined. Based on the research conducted, the loaves of bread with the addition of WSF had a higher volume compared to the control sample, but in the case of parameters of crumb color, no significant changes were observed (∆E < 5). Taking into account the sensory analysis, it is recommended to add 5% WSF to the base recipe; such bread meets the requirements for low-carbohydrate and high-protein food. The value of the amino acids (mg/g⁻¹) in the obtained bread was in the order of glutamic acid (64.9), followed by asparagine (37.3), arginine (32.6), lysine (20.4), serine (18.0), and alanine (17.0),higher than the corresponding value in the control bread. The findings suggested that the addition of WSF at a concentration of 5% could be used as a valuable functional ingredient to enhance the nutritive content of low-carbohydrate and high-protein bread, especially for the elderly and physically active people. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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15 pages, 11822 KiB

Open AccessArticle

Analysis and Modeling of the Onion Peeling Process in the Blowing Compressed Air Method

by Paweł Woźniak, Agata Bieńczak, Stanisław Nosal, Joanna Piepiórka-Stepuk and Monika Sterczyńska

Processes 2023, 11(11), 3138; https://doi.org/10.3390/pr11113138 - 02 Nov 2023

Viewed by 1218

Abstract

This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling. The process variables were the value of [...] Read more.

This paper presents the relationship between the efficiency of the process of onion peeling and the amount of waste generated in the process. The research was carried out on a pilot test stand for onion peeling. The process variables were the value of the compressed air pressure (p) and the value of the flow opening time through the control valve (t). The experiment took into account the influence of the onion diameter (d₀) and its hardness (H). The obtained results were subjected to statistical analysis. Standard deviations were of the percentage loss of onion mass in the form of the peel removed in the onion peeling process in relation to the obtained average values. Tukey’s multiple comparison test was performed in order to identify the importance of individual process variables on the final effect of onion peeling. This was the basis for the development of a predictive model in the form of a non-linear regression M_p = f(p,t,d₀,H), which is a mathematical description of the onion peeling process. Finally, the response surface area of the relationship between analyzed variables was determined. The results of research show that the peeling efficiency of the onion and waste of peel mass depend on the compressed air pressure. Extending the onion blowing time does not improve the process efficiency, while the hardness and size of the onion are irrelevant to the process. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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20 pages, 5858 KiB

Open AccessArticle

Development and Process Optimization of a Ready-to-Eat Snack from Rice-Cowpea Composite by a Twin Extruder

by Abiodun Afolabi Okunola, Ewhoritsemogha Priscilla Dottie, Olumuyiwa Isaac Moses, Timothy Adesoye Adekanye, Clinton E. Okonkwo, Mohammad Kaveh, Mariusz Szymanek and Charity O. Aremu

Processes 2023, 11(7), 2159; https://doi.org/10.3390/pr11072159 - 19 Jul 2023

Cited by 1 | Viewed by 766

Abstract

A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10–70:30, moisture content (10–18% wet basis), barrel temperature (110–150 °C), and screw speed (280–360 rpm) were varied in the development of ready-to-eat snacks using a [...] Read more.

A central composite rotatable design with four independent variables viz. blend ratio (broken rice flour and cowpea flour): 90:10–70:30, moisture content (10–18% wet basis), barrel temperature (110–150 °C), and screw speed (280–360 rpm) were varied in the development of ready-to-eat snacks using a twin extruder for a broken rice–cowpea product. The effects of the independent variables on specific mechanical energy, water absorption index, water solubility index, total color, hardness, bulk density, expansion ratio, and overall acceptability of the extruded snack were investigated using regression analysis. The results showed that the physical qualities of the ready-to-eat snacks were significantly affected by the extrusion parameters (i.e., blend ratio, barrel temperature, moisture content, and screw speed). From the findings, it was observed that screw speed and moisture contents affected hardness, while water absorption index was affected by all the extrusion parameters. However, the water solubility index and overall acceptance were majorly affected by the moisture content; extrudate produced with barrel ratio of 85:15, 12% moisture content, barrel temperature of 140 °C, and screw speed of 300 rpm was the most acceptable, at 6.73 on a 9 point hedonic scales. The blend ratio and barrel temperature influenced the expansion. Furthermore, the combination of cowpea and broken rice to produce nutritious ready-to-eat snacks has high acceptability and is a promising panacea for food security. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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12 pages, 1591 KiB

Open AccessArticle

Grinding Characteristics of New Varieties of Winter Triticale Grain

by Dariusz Dziki, Waleed H. Hassoon, Aneta Kramek and Anna Krajewska

Processes 2023, 11(5), 1477; https://doi.org/10.3390/pr11051477 - 12 May 2023

Cited by 2 | Viewed by 951

Abstract

Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly applied in food production. The aim of this paper was to study the grinding process of eight new triticale grain (TG) varieties harvested in 2020 and 2021. TG was tempered to [...] Read more.

Triticale (× Triticosecale Wittmack), developed by crossing rye and wheat, is increasingly applied in food production. The aim of this paper was to study the grinding process of eight new triticale grain (TG) varieties harvested in 2020 and 2021. TG was tempered to 12% of moisture and a knife mill was used for the size reduction. The following parameters characterizing the grinding process of TG were determined: specific grinding energy, Sokołowski grinding index, particle size distribution and average particle size. Additionally, the basic chemical composition, total phenolic content and antiradical activity of TG were determined. The protein content of TG was strongly influenced both by the variety and harvesting year, while other components were mostly affected by the genetic factor. The strongest influence on the grinding indices has a variety of TG. Specific grinding energy varied in the range of 14.0 kJ kg⁻¹–17.8 kJ kg⁻¹ and was positively correlated with the size of ground particles. Especially, the grain of Belcanto required lower grinding energy requirements and showed the strongest antioxidant capacity compared with other varieties of TG. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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10 pages, 2580 KiB

Open AccessArticle

Natural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora

by Massimo Di Renzo, Francesco Letizia, Catello Di Martino, Julian Karaulli, Renata Kongoli, Bruno Testa, Pasquale Avino, Ettore Guerriero, Gianluca Albanese, Mario Monaco and Massimo Iorizzo

Processes 2023, 11(4), 1273; https://doi.org/10.3390/pr11041273 - 19 Apr 2023

Cited by 1 | Viewed by 2563

Abstract

The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic [...] Read more.

The growing sensitivity toward sustainability is being demonstrated by an increase in sales of natural wines. Natural wines are obtained using exclusively native vines, indigenous yeasts, absence of additives, irregular temperature control during fermentation, and smaller quantities of sulfites even compared to organic wines. In this work, natural wines were obtained from Fiano grape, a historical cultivar of Irpinia (Campania, Italy). The main objective of this study was to compare the chemical and sensory characteristics of natural wines produced using different vessels (10 HL): Test A: stainless steel; Test B: earthenware amphora; Test C: mulberry wood barrel; and Test D: cherry wood barrel without the use of starter yeasts and chemical additives, including sulfites. Our results show a greater concentration of higher alcohols and esters in wines obtained in amphora and wooden barrels. The results of this work reveal that the type of container influences the composition of wine to an important extent. In addition, the Fiano wines obtained have a distinctive sensory profile also due to the ancestral winemaking process used, which did not involve the use of starter yeasts or technological and chemical adjuvants. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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14 pages, 2282 KiB

Open AccessArticle

Thermal Processing of Acidified Vegetables: Effect on Process Time-Temperature, Color and Texture

by Harsimar Singh and Hosahalli S. Ramaswamy

Processes 2023, 11(4), 1272; https://doi.org/10.3390/pr11041272 - 19 Apr 2023

Viewed by 2633

Abstract

The objective of this study was to compare the quality of low-acid vegetables conventionally thermal processed with those subjected to modified thermal processing following acidification to pH < 4.6. For conventional processing, a process lethality (Fo value) equivalent of 5 min at 121.1 [...] Read more.

The objective of this study was to compare the quality of low-acid vegetables conventionally thermal processed with those subjected to modified thermal processing following acidification to pH < 4.6. For conventional processing, a process lethality (Fo value) equivalent of 5 min at 121.1 °C (commercially sterilization) was used, while those that are acidified were pasteurized, such as acidic foods, to a lethality value of 10 min at 90 °C. Acidification was performed with citric acid by immersion of vegetables in an ultrasonic bath. The quality of raw, blanched, acidified, pasteurized and sterilized products were compared for color and textural characteristics. The acidified thermal processing yielded significantly better retained color and textural properties, almost similar to blanched vegetables, while those subjected to the conventional processing resulted in significant texture loss. The process temperatures were significantly lower, and corresponding process intensities were significantly less severe with the acidified thermal process, providing significant energy saving opportunities. The absorbed acid could easily be leached out by heating/holding the vegetables in tap water, if it was desired, to reduce the acidity level in the processed vegetables. There is significant current interest in acidified thermal processing of low acid- foods with quality retention being the main focus. While it is possible that some meat products may suffer quality loss, for vegetables, in general, the negative influence is significantly low, and the positive potential for quality retention, energy savings and process efficiency are very high. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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15 pages, 1155 KiB

Open AccessArticle

Characterization of Cassava Starch Extruded Sheets Incorporated with Tucumã Oil Microparticles

by Priscila Dayane de Freitas Santos, Larissa do Val Siqueira, Carmen Cecilia Tadini and Carmen Sílvia Favaro-Trindade

Processes 2023, 11(3), 876; https://doi.org/10.3390/pr11030876 - 15 Mar 2023

Viewed by 1227

Abstract

The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their properties. This work aimed to incorporate tucumã [...] Read more.

The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their properties. This work aimed to incorporate tucumã oil (TO) and TO microparticles produced by spray drying (SD), spray chilling (SC), and their combination (SDC) into extruded cassava starch sheets and to evaluate the effect of such addition on their physical, optical, and mechanical properties. Gum Arabic and vegetable fat were used as wall materials for SD and SC/SDC, respectively. The sheets enriched with tucumã oil (FO) and the microparticles produced by SD, SC and SDC (FSD, FSC, and FSDC, respectively) presented yellow color (hue angle around 90°) and higher opacity (11.6–25.3%) when compared to the control (6.3%). All sheets showed high thickness (1.3–1.8 mm), and the additives reduced the water solubility of the materials (from 27.11% in the control to 24.67–25.54% in enriched samples). The presence of large SDC particles, as evidenced by Scanning Electron Microscopy (SEM), caused discontinuity of the sheet structure and decreased mechanical strength of the FSDC. One may conclude that potential active packages were obtained by extrusion of cassava starch sheets added with pure and encapsulated TO. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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16 pages, 4170 KiB

Open AccessFeature PaperArticle

Electrochemical Aptasensor Based on ZnO-Au Nanocomposites for the Determination of Ochratoxin A in Wine and Beer

by Sai Zhang, Yahui Wang, Qinglin Sheng and Tianli Yue

Processes 2023, 11(3), 864; https://doi.org/10.3390/pr11030864 - 14 Mar 2023

Cited by 3 | Viewed by 1322

Abstract

Ochratoxin A (OTA) is positively correlated with an increased risk of developing cancer in nephrotoxic and hepatotoxic patients. Therefore, it is of great significance for the highly sensitive, highly selective, and timely detection of OTA. We described here an electrochemical aptasensor for OTA analysis, [...] Read more.

Ochratoxin A (OTA) is positively correlated with an increased risk of developing cancer in nephrotoxic and hepatotoxic patients. Therefore, it is of great significance for the highly sensitive, highly selective, and timely detection of OTA. We described here an electrochemical aptasensor for OTA analysis, which took advantage of the favorable properties of gold nanoparticles (AuNPs) functionalized zinc oxide (ZnO) composites and the intercalative binding between methylene blue (MB) and nucleic acid. There were two label-free aptamers: one to capture OTA and another serving as complementary DNA (cDNA), enabling connection to the ZnO-Au composite’s immobilized electrode. Once OTA was present, the aptamer could capture OTA and detach from the electrode interface, thus, preventing MB from accessing electrode surface for efficient electron transfer; a decreased peak current was monitored by differential pulse voltammetry. The aptasensor presented nice analytical performance for OTA detection in the range of 0.1–30,000 pg·mL⁻¹, with a detection limit of 0.05 pg·mL⁻¹. Moreover, the developed biosensor could be applied to actual sample (wine and beer) analysis. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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0 pages, 957 KiB

Open AccessArticle

Production and Evaluation of Yogurt Colored with Anthocyanin-Rich Pigment Prepared from Jabuticaba (Myrciaria cauliflora Mart.) Skin

by Keithy Renata Domingos Machado, Fabricio Luiz Tulini, Judite das Graças Lapa Guimarães, Izabel Cristina Freitas Moraes, Cynthia Ditchfield, Cesar Gonçalves de Lima, Vivian Lara dos Santos Silva and Carmen Sílvia Favaro-Trindade

Processes 2023, 11(2), 526; https://doi.org/10.3390/pr11020526 - 09 Feb 2023

Cited by 2 | Viewed by 1609

Abstract

Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-dried, [...] Read more.

Yogurt is known as a healthy food, but some synthetic additives that are commonly added to it can be one of the factors that restricts yogurt’s consumption. The aims of this study were to prepare and evaluate yogurts with the addition of spray-dried, anthocyanin-rich colorant extracted from jabuticaba (Myrciaria cauliflora Mart.) skin. The concentrated extract was spray-dried using maltodextrin (20 g/100 g w/w) as a carrier and added to yogurts in the concentrations of 0.5, 1.0, 1.5, and 2.0 g/100 g w/w. The yogurts were stored for up to 28 days under refrigeration and periodically evaluated. Except for the yogurts to which 1.5 g of extract was added, all samples had a slight pH reduction in the first 7 days of storage. Throughout the yogurts’ storage period, the anthocyanin and a* values were slightly reduced (p < 0.05), indicating some anthocyanin instability. The rheological behavior was typical for yogurts, but the casein gel network was probably disrupted by the jabuticaba extract incorporation, reducing the yogurt’s apparent viscosity. Panelists showed good acceptance for the attributes of taste, color, aroma, appearance, texture, and overall impression, indicating that this natural pigment has the potential to be a substitute synthetic color additive for the production of mixed berry yogurts, contributing to the reduction of waste. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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17 pages, 5203 KiB

Open AccessFeature PaperArticle

Simulating Tablet Dissolution Using Computational Fluid Dynamics and Experimental Modeling

by Xinying Liu, Chao Zhong, David F. Fletcher and Timothy A. G. Langrish

Processes 2023, 11(2), 505; https://doi.org/10.3390/pr11020505 - 07 Feb 2023

Viewed by 1690

Abstract

The study of mass transfer is essential in the food digestion process, especially when gastric acid interacts with food and nutrients dissolve in the gastric system. In this study, a computational fluid dynamics (CFD) model was built based on an in vitro study, [...] Read more.

The study of mass transfer is essential in the food digestion process, especially when gastric acid interacts with food and nutrients dissolve in the gastric system. In this study, a computational fluid dynamics (CFD) model was built based on an in vitro study, which investigated the mass transfer in a tablet dissolution process in a beaker and stirrer system. The predicted mass transfer coefficients from the simulation aligned well with the experimental values. The effect of the type and rotation speed of the stirrers was also investigated. Mass transfer from the tablet was found to be closely related to the tablet Reynolds number of the fluid (ranging from 0 to 938) and the shear stress (0 to 0.167 Pa) acting on the tablet. The relationship between the power number (0.0061 to 0.196) and the Reynolds number for the impeller (719 to 5715) was also derived for different stirrers. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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15 pages, 1577 KiB

Open AccessArticle

Microwave-Osmo-Dehydro-Freezing and Storage of Pineapple Titbits—Quality Advantage

by Ghaidaa Alharaty and Hosahalli S. Ramaswamy

Processes 2023, 11(2), 494; https://doi.org/10.3390/pr11020494 - 07 Feb 2023

Viewed by 1528

Abstract

Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration [...] Read more.

Osmotic dehydration is a pre-treatment given prior to finish drying or freezing preservation to improve quality and/or minimize the damaging effects on quality parameters, by partially reducing the moisture content of the sample. Pineapple titbits were partially dried using microwave assisted osmotic dehydration under continuous flow medium spray condition (MWODS) and then frozen with or without a sodium alginate–calcium chloride-based edible coating. The effects of MWODS pre-treatment and edible coating on the quality parameters of pineapple titbits frozen and stored at −20 °C for 10 and 50 days were evaluated after thawing. Both treatments (MWODS and alginate) resulted in superior quality products as compared to the control sample. MWODS, with its advantages over the conventional osmotic dehydration (COD) of rapid and higher moisture removal (16% in 10 min vs. 4 h in COD), while limiting solids gain (2.5% MWODS vs. 4.5% in COD), resulted in improved quality over the control during the frozen storage. The sodium alginate–calcium chloride edible coating treatment further reduced the drip loss in MW-osmo-dehydro-frozen pineapple titbits, possibly due to the effect of the calcium cross linked firming of the fruit texture. Both resulted in enhanced appearance, color and textural properties. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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12 pages, 2338 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

The Relationship between Penetration, Tension, and Torsion for the Fracture of Surimi Gels: Application of Digital Image Correlation (DIC)

by Hyeon Woo Park, Jae W. Park and Won Byong Yoon

Processes 2023, 11(1), 265; https://doi.org/10.3390/pr11010265 - 13 Jan 2023

Cited by 1 | Viewed by 1359

Abstract

A standardized method to evaluate the material properties of surimi gels has to be updated because of the lack of accuracy and the repeatability of data obtained from conventional ways. To investigate the relationships between the different texture measurement methods used in surimi [...] Read more.

A standardized method to evaluate the material properties of surimi gels has to be updated because of the lack of accuracy and the repeatability of data obtained from conventional ways. To investigate the relationships between the different texture measurement methods used in surimi gels, 250 batches of different surimi gels were used. The textural properties of surimi gels made with or without whey protein concentrate (SG-WP), potato starch (SG-PS), or dried egg white (SG-EW) were measured under torsion, tensile, and penetration tests. The correlation between the textural properties related to the deformation and hardness of surimi gels without any added ingredients (SG) was linear (R² > 0.85). However, the R² values of the shear strain and tensile strain of SG-WP and SG-EW were significantly lower than that of SG. The strain distributions of surimi gels with and without added ingredients were estimated by digital image correlation (DIC) analysis. The results showed that the local strain concentration in SG-WP and SG-EW was significantly higher than that of SG in the failure ring tensile test and the torsion test (p < 0.05). DIC analysis was an effective tool for evaluating the strain distribution characteristics of surimi gels upon fracture from torsion, penetration, and tension. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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11 pages, 3710 KiB

Open AccessFeature PaperArticle

Optimization of Glycerol Extraction of Chlorogenic Acid from Honeysuckle by Response Surface Methodology

by Mingsheng Luo, Xinyue Liu, Zhijun Zhao, Fengli Wang and Changke Shao

Processes 2023, 11(1), 110; https://doi.org/10.3390/pr11010110 - 30 Dec 2022

Viewed by 1937

Abstract

Using honeysuckle as raw material, chlorogenic acid (CGA) was extracted with different alcohols. Based on the single-factor experiment design, the relationship between each parameter and the response value was explored by Box–Behnken method to optimize the process conditions. Best extraction results were obtained [...] Read more.

Using honeysuckle as raw material, chlorogenic acid (CGA) was extracted with different alcohols. Based on the single-factor experiment design, the relationship between each parameter and the response value was explored by Box–Behnken method to optimize the process conditions. Best extraction results were obtained under the conditions of solid-to-liquid ratio of 1:20, the ultrasonic time of 40 min, the ultrasonic vibrator power of 240 w, and the CGA extraction rate of 2.98%. The experimental data show that the extraction rate of CGA is related to the length of the alcohol carbon chain and the number of hydroxyl groups in the extractant. The results from this work can provide technical basis for the safe and efficient production of CGA from honeysuckle. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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Review

Jump to: Research

17 pages, 1138 KiB

Open AccessFeature PaperReview

Advances in Ascorbic Acid (Vitamin C) Manufacturing: Green Extraction Techniques from Natural Sources

by Francesca Susa and Roberto Pisano

Processes 2023, 11(11), 3167; https://doi.org/10.3390/pr11113167 - 06 Nov 2023

Cited by 1 | Viewed by 4857

Abstract

Ascorbic acid (AA), or vitamin C, is one of the most important vitamins consumed through the diet due to its critical role in many biological processes. Although the human body cannot synthesize it, AA is essential in maintaining healthy bodily structure, acting as [...] Read more.

Ascorbic acid (AA), or vitamin C, is one of the most important vitamins consumed through the diet due to its critical role in many biological processes. Although the human body cannot synthesize it, AA is essential in maintaining healthy bodily structure, acting as a cofactor of many enzymes involved in collagen synthesis and an efficient immune system. At the same time, AA is used in the cosmetic field for its antioxidant and antipigmentary properties, in the food industry as additive, and in chemical synthesis as reducing agent. AA can be chemically synthesized, produced by the oxidative fermentation of bacteria, or extracted from natural sources. This review addresses the most recent developments in its manufacture, including techniques for extracting vitamin C from plants, fruits, vegetables, algae, and leaves, and focusing on the most commonly used green methods, i.e., ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and supercritical fluid extraction. These methods are based on mild extraction conditions, environmentally friendly solvents, low time, cost, and energy consumption. In contrast, their extraction yields are comparable to or even higher than those of conventional methods. Full article

(This article belongs to the Special Issue 10th Anniversary of Processes: Recent Advances in Food Processing Processes)

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