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Special Issue "Applications of Non-thermal Technologies and Thermal Technologies in Food Processing"

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

Deadline for manuscript submissions: 20 December 2023 | Viewed by 5215

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Special Issue Editor

Prof. Dr. Pedro Henrique Campelo

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Guest Editor

Department of Food Technology, Federal University of Viçosa, Viçosa 36570000, Brazil
Interests: non-thermal technology processing; fruit juice processing; starch modification; protein modification; bioaccessibility

Special Issue Information

Dear Colleagues,

Non-thermal technologies are widely used in the food technology area to reduce the adverse effects of temperature on the nutritional quality of processed foods.

In recent years, new thermal and non-thermal technologies have been developed to ensure safety and shelf life. In addition, the development of new ingredients with technological characteristics desired by the food industry has been based on the application of these technologies.

This Special Issue on “Applications of Non-Thermal Technologies and Thermal Technologies in Food Processing” seeks high-quality works focusing on the latest novel advances in non-thermal technology. Topics include, but are not limited to:

Improvement in the bioaccessibility of bioactive compounds;
Food waste valorization;
Starch, protein and fibre modification;
Flavour modulation.

Prof. Dr. Pedro Henrique Campelo
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

ultrasoud
cold plasma
pulsed electric field
high pressure
irradiation
pulsed light

Published Papers (6 papers)

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Research

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28 pages, 1943 KiB

Open AccessArticle

Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis

Igor G. Vidigal

Mariana P. Melo

Patrícia C. M. Da Rós

Ana K. F. Carvalho

Severino M. Alencar

and

Ana L. G. Ferreira

Processes 2023, 11(10), 2874; https://doi.org/10.3390/pr11102874 - 29 Sep 2023

Viewed by 387

Abstract

This work describes a bibliometric analysis of recent articles addressing the applications of thermal processing in foods, as well as its effect on their physicochemical and rheological properties. The analysis involved utilizing the software tools VOSviewer and RStudio to map the knowledge domain. Initially, 665 articles from peer-reviewed journals were retrieved, but only 92 (13.8%) of them discussed thermal processing related to fruit applications and were published in indexed journals. However, this number was further narrowed down to 35 (5.3%) articles specifically focused on the target subject. A rigorous appraisal of these 35 articles allowed it to be classified according to its aim, kind of fruit used, thermal processing treatment, and its rheological, physicochemical, and other properties. The leading countries in the general area of food thermal processing research according to documents and citations were China, USA, Brazil, India and Spain. It is important to highlight that conventional thermal processing continues to be investigated for applications in fruits; on the other hand, it is expected that the use of unconventional or emerging technologies will bring significant advances to the food industry in the future. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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16 pages, 9303 KiB

Open AccessArticle

The Use of Graph Theory for Modeling and Analyzing the Structure of a Complex System, with the Example of an Industrial Grain Drying Line

Ryszard Myhan

Ewelina Jachimczyk

and

Marek Markowski

Processes 2023, 11(10), 2812; https://doi.org/10.3390/pr11102812 - 22 Sep 2023

Viewed by 712

Abstract

This article describes a method for analyzing and modeling a complex agrotechnological system using the example of an industrial grain drying line. Elements of graph theory were used to develop an effective tool for modeling such a system and to formally validate its structure. The proposed method can be applied to transform a general structural model into a set of relational models, to formally evaluate the resulting models’ functionality, and to comprehensively analyze different variants of the process. The method can be deployed at the stage of designing and operating an industrial grain drying line, and it can also be adapted for use in other areas, such as processing lines in the agri-food industry. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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12 pages, 1406 KiB

Open AccessArticle

Effect of Atmospheric Cold Plasma on the Aroma of Pineapple Juice: Improving Fresh and Fruity Notes and Reducing Undesired Pungent and Sulfurous Aromas

Elaine C. M. Porto

Edy S. de Brito

Sueli Rodrigues

and

Fabiano A. N. Fernandes

Processes 2023, 11(8), 2303; https://doi.org/10.3390/pr11082303 - 01 Aug 2023

Cited by 1 | Viewed by 505

Abstract

Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma and sulfurous notes to pineapple juice. This study investigates the chemical effects of cold plasma on the aroma compounds and descriptors of pineapple juice, evaluating the effects of plasma on its esters and thioesters. Dielectric barrier discharge plasma was applied to pineapple juice, varying the excitation frequency (50 to 1000 Hz) and processing time (10 to 20 min) at constant voltage (20 kV). Plasma treatment induced successive demethylation of esters and the conversion of methyl esters into ethyl esters. Thioesters showed to be more stable under plasma treatment. Proper setting of plasma operating conditions enabled an improvement in the fresh and fruity descriptors of pineapple juice, a reduction of its undesired pungently sweet aroma, but an increase in the influence of sulfurous descriptors. Plasma treatment at 50 Hz reduced the undesired aromas of pineapple while maintaining its fresh and fruity descriptors. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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12 pages, 2273 KiB

Open AccessArticle

Thermal Treatment and High-Intensity Ultrasound Processing to Evaluate the Chemical Profile and Antioxidant Activity of Amazon Fig Juices

Josias M. dos A. Cruz

and

Jaqueline de A. Bezerra

Processes 2023, 11(2), 408; https://doi.org/10.3390/pr11020408 - 30 Jan 2023

Cited by 3 | Viewed by 1295

Abstract

The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL⁻¹, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The ¹H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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9 pages, 2283 KiB

Open AccessArticle

Influence of Chitosan and Glucono-δ-Lactone on the Gel Properties, Microstructural and Textural Modification of Pea-Based Tofu-Type Product

and

Processes 2022, 10(8), 1639; https://doi.org/10.3390/pr10081639 - 18 Aug 2022

Cited by 2 | Viewed by 1345

Abstract

This study investigated the effects of the addition of chitosan (0–1.0%) or glucono-δ-lactone (GDL) (0–60 mM) on the gel properties, microstructure, and texture of pea-based tofu-type product. Following the addition of 0.5% chitosan or 20 mM GDL, we observed a significant decrease in the hardness and cohesiveness of the tofu, resulting in a slightly discontinuous network structure with pores smaller than those in samples without chitosan or GDL. SDS-PAGE analysis revealed the induced aggregation of pea legumin (11S) and vicilin (7S) subunits (30, 34, and 50 kDa), legumin α subunit (40 kDa), and legumin β subunit (20 kDa) by chitosan or GDL. It appears that chitosan and GDL could potentially be used as food additives for the development of texture-modified pea-based tofu-type products. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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Review

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19 pages, 366 KiB

Open AccessFeature PaperReview

A Review on Sweet Potato Syrup Production Process: Effective Parameters and Syrup Properties

Kowsar Rezvanian

Shahryar Jafarinejad

and

Adelia C. Bovell-Benjamin

Processes 2023, 11(12), 3280; https://doi.org/10.3390/pr11123280 - 23 Nov 2023

Viewed by 613

Abstract

Sweet potato is always considered a food item that gives a sufficient stock of calories, nutrients, and minerals, and its syrup has numerous applications in the food industry. There is a need to review sweet potato syrup production processes in order to develop cost-effective and reliable designs for its production. The overall objective of this study is to update the current knowledge of the sweet potato syrup production processes and factors affecting its production. This study briefly reviews the sweet potato (its varieties, cultivation, and chemical composition/nutritional values), syrup production processes (acidic hydrolysis, enzymatic hydrolysis, acid–enzyme hydrolysis, and other processes to improve the quality of syrup), and effective parameters (e.g., enzyme type, enzyme dosage, temperature, pH, the role of water, and the role of starch and starch pretreatment) on the syrup production process. Finally, based on the gaps identified in the area, it discusses the conclusions and future outlook. Full article

(This article belongs to the Special Issue Applications of Non-thermal Technologies and Thermal Technologies in Food Processing)

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