Showing papers in "Journal of Food Engineering in 2014"

TL;DR: In this paper, strawberries were treated with atmospheric cold plasma (ACP), generated with a 60-kV dielectric barrier discharge (DBD) pulsed at 50-Hz across a 40mm electrode gap, generated inside a sealed package containing ambient air (42% relative humidity).

TL;DR: In this article, the effect of ultrasound on particle size and molecular weight of whey proteins was studied using high-intensity ultrasound (20-kHz probe and 40-kHz bath) and the results showed that after treatment with an ultrasound probe of 20-kHz, ultrasound caused a decrease in particle size, narrowed their distribution, and significantly increased the specific free surface in all samples.

TL;DR: In this article, the authors discuss, analyze and evaluate the recent advances in intermittent drying research with energy efficiency and product quality as standpoint, and their merits and demerits are analyzed.

TL;DR: A hybrid classification method based on fitness-scaled chaotic artificial bee colony (FSCABC) algorithm and feedforward neural network (FNN) was seen to be effective in classifying fruits.

TL;DR: A review of the common experimental designs that are frequently used in the supercritical fluid extraction (SFE) process is presented in this paper, where strategies and recommendation addressing the choice of appropriate design, constructing design matrix, experimental trial and data analysis are discussed.

TL;DR: In this paper, three commercial pea protein isolates were compared in order to investigate which protein properties affect extruder responses and product texture properties, and the comparison revealed that although their basic chemical compositions were similar their functional properties affected the viscosity of the protein mass during the initial heating phase of the extrusion process.

TL;DR: In this paper, the authors investigated the impact of power ultrasound (PUS) pretreatment on the physical and functional properties of reconstituted milk protein concentrate (MPC) 80.

TL;DR: In this paper, natural small molecule surfactants (lecithin and quillaja saponin) were used to fabricate nanoemulsion-based delivery systems from vitamin E acetate using high pressure homogenization.

TL;DR: In this article, the authors investigated the effects of ultrasound and/or heating on the yield of pectin, swelling behavior of material, and kinetics of extractin extraction from grapefruit peel.

TL;DR: In this article, the effect of drying air temperature and power ultrasound (US) application on the drying curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and flavonoid (FC) contents, the antioxidant activity (AA) and microstructure after drying) have been evaluated.

TL;DR: In this article, the color and moisture content of fresh and dried soybeans over the spectral region between 400 and 1000 nm for 270 samples were analyzed using a hyperspectral imaging technique.

TL;DR: In this article, a cross-linked modification of magnetic chitosan nanoparticles (GMCNs) using glutaraldehyde as crosslinker was presented, which not only exhibited excellent food dyes adsorption performance, but also showed low cytotoxicity.

TL;DR: In this paper, the authors describe the texture attributes of extruded snacks using the attributes of hardness, crispness, adhesiveness, fracturability and chewiness, and show that these attributes are correlated with the Warner-Bratzler test.

TL;DR: In this article, the effect of blasting extrusion processing (BEP) on the increase in soybean residue SDF content under optimal conditions (170°C and an extrusion screw speed of 150 r/min).

TL;DR: In this review, the suitability of proteins and protein hydrolysates as nanoemulsifiers is discussed, with a particular focus on whey protein, and the potential of wheyprotein derived peptides as both emulsifiers and bioactive compounds in nanoemulsion delivery systems are discussed.

TL;DR: In this article, the potential use of food waste such as grape skin, stalk and seeds obtained after grape processing to produce gold nanoparticles (AuNP) was reported, which were synthesized according to the rules of green chemistry and integrating the goals of green nanotechnology.

TL;DR: In this article, the authors used MICINN, Projects Fun-c-food CSD2007-00063 Consolider-INGENIO, DPI2012-37466-C03-03 and Comunidad de Madrid, project ALIBIRD 2009/AGR-1469 and project PROMETEO/2010/062.

TL;DR: In this paper, the authors provide a comprehensive review on the recent development of hyperspectral imaging systems and their applications in detecting some important quality attributes of pork (color, drip loss, pH, marbling, tenderness, chemical compositions), beef, as well as lamb.

TL;DR: In this article, the antimicrobial capacity, nanoparticle migration properties and the influence on some meat quality traits of a packaging based on a low density polyethylene (LDPE) blended with a nano-antimicrobial master batch composed of Ag and ZnO (5% and 10% w/w).

TL;DR: In this paper, the authors investigated changes in the moisture content, hardness, lascorbic acid content, antioxidant activity, and surface color of kiwifruit samples over the course of the drying process at temperatures of 50, 60, and 70 °C and a vacuum drying pressure of 3.00  kPa.

TL;DR: In this paper, phytochemicals from blueberries were extracted using ultra-sound assisted hot water extraction and concentrated with Amberlite adsorption resins, and the results showed that FPX66 resins had a higher performance and desorption ratio than XAD7HP and XAD4 resins.

TL;DR: In this article, a computer simulation model using finite element-based commercial software, COMSOL, was developed to investigate the heating uniformity of raisins packed in a rectangular plastic container and treated in a 6 kW, 27.12 MHz RF system.

TL;DR: In this paper, the effects of extrusion specific mechanical energy (SME) on physicochemical properties including color parameters (L*, a*, b* and ΔE), textural properties (tensile strength, hardness, chewiness and degree of texturization), on-line viscosity at die, protein solubility, and the molecular weight distribution of texturized soy protein were investigated.

TL;DR: In this paper, a finite element model coupling electromagnetic and heat transfer equations was developed to understand complex microwave interactions in food, and the model simulated rotation of a frozen multi-component meal consisting of nine chicken nuggets and mashed potatoes.

TL;DR: In this paper, the authors used commercial peanut butter in a cylindrical jar to study the RF heating uniformity, and they found that polyetherimide (PEI) assistance reduced the difference between maximum and minimum temperature of top surface from 13 to 7 C and cross-sectional surface temperatures from 28 to 18 C.

TL;DR: In this article, electrical impedance spectroscopy (EIS) was used to explore the changes in the cell physiological status of potato tissues during hot air drying at 50-80°C.

TL;DR: In this paper, active edible films were prepared by adding carvacrol into sodium caseinate and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%).

TL;DR: In this paper, the use of intermittent microwave radiation at various values of the intermittency ratio, which refers to the fraction of the microwave radiation time to the total processing time in one cycle, was investigated.

TL;DR: In this paper, a hyperspectral imaging with beyond NIR range of 950-1650 nm was investigated for detecting bruise damages underneath the pear skin, which has never been examined in the past.

TL;DR: In this paper, material properties like glass transition temperature, diffusion, microstructures of rice kernels and gelatinization and retrogradation of the rice starch are reviewed to understand the nature and quality of the parboiled rice.