Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
4.7
3.5
Journals
Processes
Special Issues
Innovations in Food Processing and Preservation Methods
share announcement

Innovations in Food Processing and Preservation Methods

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (15 April 2024) | Viewed by 4363

Special Issue Editor

Dr. Jean-Claude Assaf

E-Mail Website
Guest Editor
Department of Chemical and Petrochemical Engineering, Lebanese University (ULFG) & Saint Joseph University (ESIB), Beirut, Lebanon
Interests: process design; process modeling; process simulation; process optimization; process control; refining processes
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The food industry is constantly evolving, and with it come new and innovative methods for processing and preserving food. In this Special Issue, we delve into the latest advancements and emerging technologies in the field of food processing and preservation. One of the key challenges facing the food industry is ensuring the safety, quality, and shelf life of food products, from new methods for increasing shelf life by utilizing different preservation agents, whether natural or artificial, to cutting-edge techniques for improving texture and quality of foods in addition to  reducing operational cost and microbial contamination. This issue covers a wide range of topics that are essential for anyone working in the food industry or interested in the future of food technology.

As the population continues to grow, the demand for food also increases, and it is crucial that food production and preservation keep up with this demand. With the latest technologies, food producers and processors can improve their operations, resulting in more efficient, cost-effective, and sustainable practices while ensuring the safety and quality of the food. This issue aims to provide an in-depth understanding of the latest technologies and trends in food processing and preservation, which are vital for the industry to continue meeting the demands of the market while ensuring food safety and quality. Additionally, this special issue will also provide valuable insights for researchers, students, and anyone with an interest in the field of food science and technology.

Topics include but are not limited to applications in the following areas:

  • New methods for extending the shelf life of food products;
  • Techniques for improving the nutritional value, texture, and overall quality of food;
  • Techniques for limiting microbial contamination;
  • Optimization of food processing by using cost-effective methods;
  • Natural preservation methods and alternatives to artificial preservatives;
  • Advancements in packaging technology;
  • The future of food preservation and processing;
  • The impact of food preservation and processing on food safety and quality;
  • Innovations in food processing equipment, machinery, and energy conservation ;
  • The role of biotechnology in food processing and preservation;
  • The use of sensors and automation in food processing and preservation.

Dr. Jean-Claude Assaf
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. Processes is an international peer-reviewed open access monthly 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 2400 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 preservation
  • food processing
  • food products
  • food packaging
  • food safety and quality
  • biotechnology

Published Papers (3 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

23 pages, 3248 KiB  
Article
Biochemical, Microstructural, and Probiotic Bacterial Patterns of Innovative Fresh Cheese Fortified with Helianthus tuberosus Tubers
by Mohamed R. Elgarhy, Mohamed M. Omar, Fatimah O. Al-Otibi, Mohamed Z. EL-Abbassy, Salah A. Khalifa, Ibrahim A. A. Abou Ayana, Yosra A. Helmy and WesamEldin I. A. Saber
Processes 2023, 11(10), 2854; https://doi.org/10.3390/pr11102854 - 28 Sep 2023
Viewed by 784
Abstract
Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese [...] Read more.
Recently, functional foods have become the aim of customers and food producers. Integrating vegetable ingredients in the food industry is a productive goal to reduce costs while maintaining quality. Dried Jerusalem artichoke tubers powder (DJATP) was used as a novel approach in cheese manufacturing. Innovatively, its holding capacity features and impact on probiotic development were evaluated. The SEM microstructure image and biochemical analysis of DJATP confirmed higher water holding (5.31 g/g), oil absorption (1.99 g/g), and swelling (1.79 g/g) capacities than casein. DJATP (3%) supported the probiotic bacterial growth (Streptococcus thermophilus, Bifidobacterium bifidum, and Lactobacillus acidophilus) and accelerated the fermentation of skimmed milk more than pure inulin. When fortified with DJATP (3% or 6%), the cheese yield increased (24.66% and 27.85%, respectively) compared with 17.55% for control after storage (14 days). Besides the high levels of amino acids, minerals, flavonoids, phenols, and antioxidants, the probiotic bacteria in the DJATP-fortified cheese were better active, with better sensory features, recording the highest judging score (87.67) against the control (79.00). To our knowledge, no preceding studies used DJATP in fresh cheese manufacturing followed the probiotic behavior in DJATP or compared the microstructure of DJATP and casein. Instead of inulin, our novel approach suggests using DJATP as a prebiotic and an enhancer for fresh cheese quality and yield, all while being cost-effective. Future studies are encouraged to explore the potential use of DJATP in other functional cheese products. Full article
(This article belongs to the Special Issue Innovations in Food Processing and Preservation Methods)
►▼ Show Figures

Figure 1

14 pages, 2860 KiB  
Article
Innovative Method for Determining Young’s Modulus of Elasticity in Products with Irregular Shapes: Application on Peanuts
by Joelle Nader, Jean Claude Assaf, Espérance Debs and Nicolas Louka
Processes 2023, 11(9), 2532; https://doi.org/10.3390/pr11092532 - 23 Aug 2023
Viewed by 1440
Abstract
Accurate determination of Young’s modulus of elasticity in irregularly shaped products is quite challenging. This study introduces a novel method that can measure the elasticity in non-uniform products, such as peanuts. Variations of the contact surface between the peanut and a crosshead were [...] Read more.
Accurate determination of Young’s modulus of elasticity in irregularly shaped products is quite challenging. This study introduces a novel method that can measure the elasticity in non-uniform products, such as peanuts. Variations of the contact surface between the peanut and a crosshead were precisely calculated using this technique based on kernels blueprints remaining on graph paper after compression. The elastic modulus was assessed by stress-strain tests using Hooke’s theory. The significance of the effects of water content and loading rate on the elastic modulus of peanuts was studied using the Response Surface Methodology (RSM). Results showed that the elasticity was mostly influenced by the kernel’s water content. It decreased from 3.75 to 0.10 MPa when the initial water content increased from 7 to 18% (dry basis). Water content had a significant effect on Young’s modulus (p < 0.05) at 95% confidence level with a correlation coefficient (R2) of 95.52%. Conversely, the effect of the loading rate on this response was minimal. The proposed approach takes into consideration the irregularities in shape, size, and surface characteristics of products in evaluating Young’s modulus. It offers valuable insights for further investigations in optimizing quality assessment in the food industry. Full article
(This article belongs to the Special Issue Innovations in Food Processing and Preservation Methods)
►▼ Show Figures

Figure 1

19 pages, 5291 KiB  
Article
Industrial Drying of Fruit and Vegetable Products: Customized Smart Monitoring and Analytical Characterization of Process Variables in the OTTORTO Project
by Antonio Spagnuolo, Carmela Vetromile, Antonio Masiello, Giuseppe De Santo, Mattia Suriano, Giorgio Mercuri, Michele Pellegrino, Giancarlo Piccolo, Carmine Lubritto and Maria Rosa Di Cicco
Processes 2023, 11(6), 1635; https://doi.org/10.3390/pr11061635 - 26 May 2023
Cited by 2 | Viewed by 1498
Abstract
In the era of digitalization, the process industry is one of the sectors most affected by the need for change. The adoption of IoT-based intelligent monitoring systems for the collection of real-time measurements of energy and other essential operational variables, on one hand, [...] Read more.
In the era of digitalization, the process industry is one of the sectors most affected by the need for change. The adoption of IoT-based intelligent monitoring systems for the collection of real-time measurements of energy and other essential operational variables, on one hand, makes it possible to accumulate big data useful for the company management to monitor the stability of the production process over time, and on the other hand, helps to develop predictive models that enable more efficient work and production. The OTTORTO project stems from the need of the FARRIS company to adapt its production line to agriculture 4.0 policies, responding to the higher goals of digitization and technological transition imposed at the national and EU level. The objectives of the current study are (i) to present an “ad hoc” customized intelligent and multi-parameter monitoring system to derive real-time temperature and humidity measurements inside the company’s industrial drying kilns; and (ii) to show how it is possible to extract information from operational data and convert it into a decision support too and an effective knowledge medium to better understand the production process. Studying the correlations between temperature and humidity measurements showed that for most of the observation period, the system was thermodynamically quite stable in terms of major operational risks, such as humidity saturation inside the kilns causing condensation on the products to be dried. However, to remedy the occasional occurrence of such inefficiencies, implementing kilns with the introduction of forced air extraction systems could bring significant benefits in terms of improved energy-environmental performance. Full article
(This article belongs to the Special Issue Innovations in Food Processing and Preservation Methods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop