Showing papers in "Journal of Food Engineering in 2018"

TL;DR: In this article, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products.

TL;DR: In this paper, the rheological properties of the mashed potatoes with addition of potato starch (PS) and their 3D printing behavior were investigated, and the correlation between the formulation and processability during 3D print was established.

TL;DR: In this article, the authors investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC), water distribution and microstructure of surimi gel to be used as a material for 3D printing.

TL;DR: In this article, the authors provide a detailed discussion regarding these factors and the parameters associated with the extrusion and printing processes, and a comprehensive analysis to innovate food design is reported, based on layer structure, unique appearance, post deposition cooking, recipe reformulation and digitalized nutrition control.

TL;DR: In this article, the authors investigated the effect of two printing variables, print speed and flow level, on the printability of a fruit-based formulation designed to provide the 5-10% of energy, calcium, iron and vitamin D required for children of 3-10 years old.

TL;DR: In this article, 3D printing was investigated for food applications, using a commercially available processed cheese as the printing material, after melting at 75°C for 12min, the processed cheese was printed using a modified commercial 3D printer at low or high extrusion rates.

TL;DR: In this article, the effect of drying temperature (60, 65, 70, and 75°C) on drying characteristics, shrinkage, rehydration kinetics, microstructure and color profiles of lemon slices were investigated using a far-infrared radiation heating assisted pulsed vacuum dryer.

TL;DR: In this article, a printed smoothie of selected fruit and vegetables was obtained and morphological and microstructural properties were analyzed as affected by print speed and flow, and the changes in microbiological, antioxidant and sensorial attributes were monitored for 8 days at 5°C.

TL;DR: In this article, the use of other non-destructive techniques for assessing internal and external quality of thick rind fruit, such as hyperspectral and multispectral imaging systems, X-ray micro-computed tomography, nuclear magnetic resonance and Raman spectroscopy, is discussed.

TL;DR: In this article, the effects of the mixing ratio between fish gelatin and κ-carrageenan (KC) on the interaction, structure, and rheological properties of FG were investigated.

TL;DR: In this article, the authors present and analyse the main published researches on the modelling of the convective drying of fruits focused on theoretical models, such as the main parameters involved in the numerical modelling of fruit drying are presented, and future perspectives and challenges in fruit drying modelling are discussed.

TL;DR: In this article, the authors present the recent trends in refractance window drying of foods with emphasis on the underlying mechanism and effect on product quality, and present a case study on Refractance Window Drying of mango pulp for improve understanding on the topic.

TL;DR: In this article, semi-crystalline cellulose was mechanically treated by ball milling to render an amorphous powder, which has been characterised. Requirements for the subsequent recrystallization of this powder with a view to structuring have been determined through the control of moisture and thermal energy.

TL;DR: In this article, heat resistance parameters (D- and z-values) of Salmonella Enteritidis PT 30 (S.Enteritidis) and its potential surrogate Enterococcus faecium NRRL B-2354 (E.faecium) in wheat flour were determined.

TL;DR: In this article, the formation and stability to coalescence of colloidal lipid particle (CLP)-stabilized emulsions within a cross-flow microfluidic device was studied.

TL;DR: In this article, a Plackett-Burman 12 was applied to seven independent variables for the elaboration of EG (soy protein isolate (SPI), sodium caseinate, carrageenan (CAR), inulin (INUL), pectin, sodium tripolyphosphate, and soy lecithin).

TL;DR: A rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, is presented and their compatibility with FLM in producing 3D structures onto bread substrates is shown and it is demonstrated that these materials can be used to fabricate attractive food designs that can be use for educational activities.

TL;DR: In this article, the potential of β-cyclodextrin combination with different wall materials (gum arabic and sodium caseinate) in the microencapsulation of refined kenaf seed oil by spray drying was evaluated.

TL;DR: In this article, the application of pulsed electric fields in industrial scale potato processing was investigated regarding its impact on process performance and product quality, and the PEF induced cell disintegration was measured by impedance analysis and texture softening was analyzed by cutting force measurements.

TL;DR: In this paper, the authors summarized recent advances in applications of power ultrasound technology in oriented degradation and modification of pectin, and future trends to better utilize this green technology have also been purposed.

TL;DR: In this article, the microencapsulation process was done using a laboratory spray-dryer and maltodextrin (DE = 18) as the carrier agent.

TL;DR: In this article, the authors investigated the relationship between surface color and natural pigment, as well as non-enzymatic browning of red pepper during hot air drying at drying temperatures of 60, 70, and 80 °C.

TL;DR: In this paper, the sub-lethal effects of PEF treatment of cells during food processing are discussed, and some useful methods which could be combined with PEF to enhance the bactericidal effect are discussed in detail.

TL;DR: In this article, partial least squares (PLS) regression analysis was performed to determine the relation between SSC reference data and NIR spectral data measured from each sample, and fitting results were validated by Monte Carlo simulation, and the light penetration depth in ‘Fuji’ apples was estimated to be around 0.33

TL;DR: In this article, the effect of different drying methods on the drying kinetics, product structures, rehydration kinetics and re-hydration indices of dehydrated pumpkin slices was evaluated.

TL;DR: A case is made for the use of solid-state generators as alternative power sources by a cost-benefit analysis, which includes energy and reliability aspects.

TL;DR: In this paper, a menthol/cyclodextrin-inclusion complex (menthol/CD-IC) was formed in highly concentrated aqueous solution by using hydroxypropyl-β-cyclodesxtrin (HPβCD) and hydroxypyl-γ-cyclodexxtrin(HPγCD) to enhance the water-solubility of menthol.

TL;DR: In this article, the effect of storage time, storage temperature and oxygen availability (through the type of bottle) on changes in CIE L*a*b values, anthocyanin and ascorbic acid content of shelf-stable strawberry juice (produced with a spiral-filter press under vacuum conditions) using kinetic modelling.

TL;DR: In this article, the effects of different microwave heating methods on surimi gel properties were evaluated in three-dimensional micrographs using confocal laser scanning microscopy (CLSM).

TL;DR: In this paper, the effect of pulsed electric field (PEF) parameters on the convective drying process of fresh onions was discussed and the diffusion coefficient was calculated and mathematic modeling was conducted.