Showing papers in "Journal of Food Engineering in 2020"

TL;DR: The overall results indicated that the proposed CNN-based classification model had great potential to be implemented in commercial packing line.

TL;DR: In this article, a comparative study on the printability of egg yolk and egg white (EW) with blends of rice flour, focusing on optimization of various extrusion printing parameters including printing composition, nozzle height, nozzle diameter, printing speed, extrusion motor speed and extrusion rate.

TL;DR: In this paper, a near-infrared (NIR) spectroscopy was used for the first time to quantitatively detect the watercore degree and soluble solids content (SSC) in apple.

TL;DR: In this paper, the effect of variations in process variables such as printing speed (200, 400, 600, 800, and 1000mm/min) and nozzle diameter (1.28 and 0.82mm) on the printability of the material supply was optimized considering varying levels of mushroom powder (5, 10, 15, 20, and 25% w/w) in combination with wheat flour (WF).

TL;DR: In this article, soy protein isolate (SPI) dispersions were treated with hydrodynamic cavitation with a venturi tube (treatment volume: 2L) and ultrasonic cavitation (UC) under the power of 550 W for 5, 10, 20, and 30 min.

TL;DR: Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions.

TL;DR: In this article, the authors evaluated the stability of the emulsion system stabilized by whey protein isolate (WPI) and xanthan gum (XG) and found that the WPI-XG stabilized emulsion exhibited higher stability of astaxanthin at lower storage temperature (5, 25, 37, 55 and 70) with 10−12% loss during 15 days of storage.

TL;DR: In this article, a plant cell-laden hydrogel model was implemented to extend the application range of plant-based food production to unique food texture by blending a callus dispersion with 4% alginate at ratios of 1:2, 1:1, and 2:1.

TL;DR: In this paper, the potential use of rice protein hydrolysates as emulsifying and encapsulating agents in the microencapsulation of linseed oil by spray drying was evaluated.

TL;DR: Pulsed electric field (PEF) processing increases plant cell permeability through electroporation and could be applied in tomato processing to facilitate peeling, increase juice yields and enhance valorization of tomato waste as discussed by the authors.

TL;DR: In this paper, the simulation was conducted by employing Bird-Carreau model, which yielded good fitting on the gels with shear-thinning characteristics, and the simulated required piston pressure for printing differently tested gels was the highest for mung bean gel and reduced in descending order for gels from brown rice, buckwheat, black rice and job's tear seeds.

TL;DR: This article investigated the stability of cranberry phenolics after spray drying and during storage, and their changes correlated with different wall materials (gum Arabic (GA), maltodextrins (M1, 10-13 DE; M3, 17-20 DE), and blend of GA and M1 (GAM1).

TL;DR: A novel and accurate fish freshness detection is proposed based on the images obtained from common carp and by applying a deep convolutional neural network (CNN), which has lower complexity with higher accuracy compared to traditional classification methods.

TL;DR: In this article, the physicochemical properties of SNCs extracted from Sago starch and its role as a proficient Pickering emulsifier were highlighted by using a conventional acid hydrolysis method.

TL;DR: In this article, the effect of high pressure homogenization (HPH) on the functional properties of soy protein isolate (SPI) emulsion gel was studied, and the results showed that, with the increase of HPH pressure, the strength of the emulsion was raised from G' ǫ= −291Pa (5MPa) to G'ǫ Ǫ ǔ ǒ ǎ −528 MPa (80 MPa).

TL;DR: A novel and precise assessment of egg sorting using a deep convolutional neural network (CNN) which is a state-of-the-art computer vision method to perform classification tasks showed that it outperforms traditional machine vision-based models.

TL;DR: In this paper, the textural failure mechanics of strawberry fruit and its tissues were characterized by loading-unloading tests at different compression speeds, and the absorbed energy and percentage of damaged mass of the strawberry fruit was correlated.

TL;DR: In this paper, the effects of the orders and amount of energy input (extrusion temperature, moisture content, shear order, and shear strength) on the system response parameters (die pressure, die temperature, and specific mechanical energy (SME)) and the quality (color, fibrous structure, tensile properties, hardness, and springiness) of the extrudate were assessed.

TL;DR: The robust performance of the proposed method across the shrimp dataset indicates that Deep-ShrimpNet is promising for on-line shrimp classification and quality measurement.

TL;DR: In this article, the effects of high intensity ultrasound on foaming and emulsifying properties of chickpea cooking water (aquafaba) were investigated, and the results showed that protein solubility and density were not affected by ultrasound, and viscosity had a slight increase.

TL;DR: In this article, organosolv lignin was incorporated in carboxymethyl cellulose (CMC)-based films as a reinforcing and bioactive agent, which improved the water resistance of the films for approx. 60%.

TL;DR: In this article, the effect of atmospheric cold plasma pretreatment (15, 30, 45, and 60) on the drying kinetics, drying time and energy consumption during hot-air drying of saffron was studied.

TL;DR: Desirability approach was able to define the conditions capable to get a maximum desirability of 0.85 at speed of 200 mm/s, and undervalued variables such as retraction distance being the most important for the printing quality while the travel speed and retraction speed are crucial to reduce printing time.

TL;DR: In this article, the effect of matrix composition on process encapsulation efficiency, antioxidant capacity and physical properties of microencapsulated olive leaves extract (OLE) powders obtained by freeze-drying were investigated.

TL;DR: In this article, the effects of modified starch on functional properties and release behavior of green tea (GT) extract compounded with thermoplastic starch (TPS)/LLDPE blends were investigated to produce active film packaging.

TL;DR: Techniques developed in building a honey botanical origin classification model based on reflectance spectra include noisy band elimination, spectral normalisation and hierarchical classification showed promising results under several classification scenarios.

TL;DR: In this paper, the effect of the heating voltage gradient (OH, 8, 12, 16, 20, and 24 V cm−1, 72−75 ǫC/15 s) on physicochemical characteristics (partial and total hydroxymethylfurfural (HMF) levels, whey protein nitrogen index (WPNI), color parameters, and water mobility) of infant milk formulas (IF) was investigated.

TL;DR: In this article, the pyrrole ring of chlorophyll became bound to the hydrophobic residues of WPI, leading to a change in the crystalline structure of the chlorophilophyll, probably due to the formation of soluble complexes.

TL;DR: In this paper, a numerical simulation was applied for the extrusion process in an extrusion-based food 3D printing, and the relationship among the rheological properties, flow field distribution and printing characteristics of the materials had been described.