Showing papers in "Journal of Food Engineering in 2023"

TL;DR: In this paper , the effects of phase change material positions (side wall and lid) on flow pattern and temperature distribution were studied under empty and loaded conditions under Particle Image Velocimetry (PIV) and temperature measurements.

TL;DR: In this article , different modeling methods were applied to establish the relationship between the near-infrared (NIR) spectra of the frozen samples and quality indicators of drip loss, texture parameters including hardness, chewiness, gumminess and gel strength, respectively.

TL;DR: In this article , faba bean protein (FBP) films were reinforced with different amounts of lignin extracted from pine cones (PL) by solution casting and the results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the control film.

TL;DR: In this article , the authors evaluated the effects of drying temperature (60, 80, and 100 °C) of corn from the center and extremities of corncob on morphology and technological, thermal, and pasting properties of isolated starch.

TL;DR: In this paper , the authors used finite element analysis (FEA) simulation and the rheological characterization of the 3D printed material to get better predictability of the complicated 3D process.

TL;DR: In this paper , a computer vision-based method is developed to measure the instant extrusion rate and width under constant extrusion pressure/force for a pneumatic 3D food printer.

TL;DR: In this paper , the physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated, and the results revealed that W 1 /O/W 2 double emulsions with optimum stability was prepared on the parameters that the ratio of W 1 (gelatin)/O primary emulsion to the external aqueous phase was 6:4.

TL;DR: In this article , the ternary plastics were prepared by the solvent casting method using different proportions of octenyl succinic anhydride (OSA) esterified potato starch, gliadin and polyvinyl alcohol (PVA), and their structural, physicochemical and degradable properties were characterized.

TL;DR: In this paper , a versatile strategy for producing protein-stabilized high internal phase emulsions (HIPEs) that are directly stabilized by animal-source proteins, at which a flow transition from turbulent to laminar was observed during emulsification.

TL;DR: In this article , the properties of potato flour film-forming dispersions obtained with high pressure homogenization (HPH) at a pressure ranging from 15 to 60 MPa with 1, 3, and 5 passes and their resultant films were investigated.

TL;DR: In this paper , heat-assisted pH-shifting (HP) was introduced to prepare pea protein nanoparticles (PNPs) by peaprotein isolate, and oil-in-water Pickering emulsion gel stabilized by PNPs were fabricated.

TL;DR: In this article , the concept of feed side cyclical and permanent flow reversal during membrane cleaning was examined, and it was found that flow reversal significantly increased cleaning success, due to the length-dependent pressure drop and flow reversal, the local transmembrane pressure at the initial feed inlet ΔpTM, inlet was increased compared to steady forward flow cleaning.

TL;DR: In this article , k-carrageenan (KG) incorporated with fructose (0-30%, w/v) was selected as a representation of thermo-responsive inks, and their interactive mechanism was investigated.

TL;DR: In this paper , a population balance model was used to model the crystal growth of α-lactose monohydrate at sub-zero conditions, including the effects of mutarotation and nucleation.

TL;DR: In this article , the physicochemical characteristics, antioxidant activities and storage stability of MPL nanoliposomes were assessed against those of traditional egg phospholipids (EPC).

TL;DR: In this article , a fast simulation method based on transformation optics is proposed to analyze the effect of lossy containers on microwave food processing performance, which can increase the calculation efficiency by up to 800% with comparable or even better accuracy than the traditional method.

TL;DR: In this article , a mathematical model for understanding myoglobin structural changes during the production of a cured meat product is proposed, allowing new possibilities to be explored in the color of meat products while considering the chemical state of myoglobin.

TL;DR: In this article , machine learning models were developed to predict the degree of rancidity of beef by a non-destructive method using a near infrared hyperspectral image acquisition system.

TL;DR: In this paper , a food 3D printing inks constructed from Pickering emulsions by Basa fish protein stabilized and the profiles of its digestion in vitro was reported, where the excellent adsorption behavior of Basa Fish protein (20 mg/mL) was applied to the interface of oil (60%) and water two-phase of pickering emulsion.

TL;DR: Wang et al. as discussed by the authors developed an attractive 3D printed dysphagia diet using 3D printing based on Hypsizygus marmoreus incorporated with different concentrations (0.3%, 0.6, 0.9, w/w) of xanthan gum (XG), locust bean gum (LBG) and kappa-carrageenan gum (KG).

TL;DR: In this paper , the authors used GSPI to construct nano-emulsions for carrying β-carotene and found that the interfacial film formed by GSPIs had higher viscoelasticity.

TL;DR: In this paper , a 3D printed foods for improving appeal and/or nutrition were created by adding protein (pea/cricket) and lipid (butter) powder additives to mashed potatoes.

TL;DR: In this paper , a combination method of experiment and simulation of non-Newtonian fluid-solid coupled foods containing thickening gums was investigated by a combination of an explicit algorithm coupling Euler-Lagrange to characterize the fluid interaction relationship.

TL;DR: In this paper , an increase of β-cyclodextrin (β-CD)-based high internal phase emulsions (HIPEs) were prepared as building blocks for engineering high-quality 3D shapes and achieving 4D color transformation.

TL;DR: In this paper , a novel non-invasive method was developed to detect the freshness of packaged milk using capacitive Near Field Communication (NFC) tag and an NFC-enabled smartphone.

TL;DR: In this article , a 7% gelatin/fish pulp reconstituted system could exhibit optimum printing properties through an improved 3D printer, which was characterized by a variable pressure and temperature extrusion unit, a numerical control transmission unit, an extrusion refrigeration unit, and a control box.

TL;DR: In this paper , the authors investigated the Pickering stabilizing capacity of Grass pea protein isolate (GPPI) as a function of cold plasma treatments (9.4 and 18.6 kVpp, 300 or 600 s) and particle concentrations (25, 50 and 75 mg/mL).

TL;DR: In this article , the effect of putrescine as a pre-crosslinking agent on the performance of alginate film was investigated, and it was shown that the effect could be related to the formation of hydrogen and electrovalent bonds between putrescaline and alginates, as indicated by Fourier transform infrared spectroscopy.

TL;DR: In this article , a Mohr circle analysis of pre-shear and shear-to-failure points was performed on milk protein powders to evaluate their flowability.