Article
Engineering, Chemical
Ozan Altin, Francesco Marra, Ferruh Erdogdu
Summary: A mathematical model for natural convection effects in industrial scale processes was developed and validated using frozen tuna samples. The model was used in simulations with flat plate systems, showing significant effects on temperature distribution and air temperature changes. Results suggest the need to control air temperature changes during RF processes for industrial system design and optimization.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Physical
Yongjoo Lee, Seong Gu Kang, Jaehwa Jeong
Summary: The paper introduces a staggered electrode S-TENG, which significantly improves its output performance by changing the electrode arrangement. The staggered electrode arrangement increases both the open-circuit voltage and transfer charge simultaneously.
Article
Optics
Matthew T. Simons, Alexandra B. Artusio-Glimpse, Christopher L. Holloway, Eric Imhof, Steven R. Jefferts, Robert Wyllie, Brian C. Sawyer, Thad G. Walker
Summary: The study demonstrates the use of multiple atomic-level Rydberg-atom schemes for continuous frequency detection of radio-frequency (RF) fields. By utilizing a two-photon resonance Autler-Townes splitting method, far-detuned fields can be detected in a more sensitive manner compared to off-resonant detection using the Stark shift. The results show the effectiveness of this approach in detecting frequencies in a continuous band between resonances with adjacent Rydberg states.
Article
Engineering, Chemical
Hanting Jiang, Huayu Yang, Wenhai Zhang, Bowen Yan, Nana Zhang, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: In this study, a numerical model of hairtail fish with RF thawing was developed and validated. The model accurately predicted the internal temperature distribution of hairtail fish with a smallest Root-Mean-Square-Error value of 0.44 degrees C. The study also evaluated the thawing performance under different conditions and arrangements, providing useful insights for the application of RF thawing in irregularly-shaped products.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Ozan Altin, Francesco Marra, Ferruh Erdogdu
Summary: This study presents a computational analysis of air impingement coupled with RF heating for achieving temperature uniformity in industrial-scale thawing processes. By using Comsol Multiphysics for the computational study, the optimal potential and impingement speed conditions were determined to be used for system design and process optimization.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Review
Food Science & Technology
Yvan Llave, Ferruh Erdogdu
Summary: During the RF thawing-tempering process of frozen food, the problem of quality changes, drip losses, and microbial growth caused by power absorption and temperature non-uniformity can be addressed by studying RF process, dielectric property data, and mathematical modeling methods to achieve a uniform process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Yue Zhang, R. Pandiselvam, Hankun Zhu, Dianbin Su, Hui Wang, Ziping Ai, Anjineyulu Kothakota, Amin Mousavi Khaneghah, Yanhong Liu
Summary: This article provides an overview of the applications of RF in food processing. Research has shown that RF can impact the texture of food products, with changes in microstructure, tissue integrity, and chemical composition influencing the texture of food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Yanan Sun, Yiming Jia, Mingxia Song, Yan Liu, Le Xin, Xiangwei Chen, Hongfei Fu, Yequn Wang, Yunyang Wang
Summary: RF thawing is more efficient than air thawing and has positive effects on the color, texture, and quality of meat. Compared with air thawing, RF thawing results in less thawing loss, lower TVB-N content, and lower TVC. It also reduces myofibrillar protein content and causes less damage to the microstructure.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Food Science & Technology
Naveed Mahmood, Yanhong Liu, Mansab Ali Saleemi, Zeeshan Munir, Yue Zhang, Rehan Saeed
Summary: Traditional drying technologies can extend the shelf life of freshly harvested rice, but they also seriously degrade the nutritional value of the grain. A new processing technology called hot air-assisted radio frequency (HA-RF) drying was proposed for post-harvest treatment of brown rice. The effects of electrode gap, temperature, and air velocity on rice quality were investigated and compared with hot air (HA) drying. The findings showed that RF treatment improved the cooking quality and physical properties of brown rice without affecting the nutritional value. This modern technology can play a vital role in promoting the consumption of brown rice as a staple food.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Chonlathee Kaewkot, Wen-Ling Cheng, Fa-Jui Tan
Summary: The ability to thaw frozen meat quickly and without affecting quality is important for both industry and households. This study investigated the effects of radio frequency techniques combined with water immersion or air convection thawing on the physicochemical and structural changes of chicken breast meat. The results showed that radio frequency combined with water immersion thawing required the least amount of time, while air convection thawing was the most time-consuming. The meat thawed using radio frequency techniques was found to have satisfactory quality and could be an effective alternative to conventional thawing methods.
ANIMAL SCIENCE JOURNAL
(2023)
Article
Chemistry, Applied
Cheng Li, Enpeng Li, Bo Gong
Summary: This study investigates the molecular structures of starch to determine the textural attributes of instant rice. The results show that different rice varieties have varied textural attributes and that higher amylose content, more amylopectin long chains, and longer amylopectin intermediate to long chains contribute to harder and less sticky texture in both regularly and instantly cooked rice.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Masoumeh Bejaei, Kareen Stanich, Margaret A. Cliff
Summary: This study validated the correlations between instrumental measurements and sensory determinations, successfully developed a classification scheme to group apples based on textural characteristics, and created models to predict sensory attributes from instrumental and compositional analyses.
Article
Food Science & Technology
Takashi Watanabe, Yasumasa Ando
Summary: This study found that vacuum microwave (VMW) thawing is more effective than microwave (MW) thawing and can increase the breaking strain of sample tissues in a short period of time, indicating its potential as a high-quality and efficient thawing technology for various foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Juanjuan Xu, Yuanmei Xu, Xiangyu Guan, Gaoji Yang, Shaojin Wang
Summary: This study investigates the effects of radio frequency heating, ultraviolet light, and their combination treatment on the inactivation of B. cereus spores and quality attributes of buckwheat kernels. The results show that the combined treatments significantly increase the inactivation levels of spores without deteriorating the quality of buckwheat.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Engineering, Electrical & Electronic
Huiwen Shi, Li Ding, Donglai Zhong, Jie Han, Lijun Liu, Lin Xu, Pengkun Sun, Hui Wang, Jianshuo Zhou, Li Fang, Zhiyong Zhang, Lian-Mao Peng
Summary: Carbon nanotube field-effect transistors based on high-purity arrays exhibit promising performance for operation at millimetre-wave and terahertz frequencies, with cutoff frequencies of up to 540 GHz.
NATURE ELECTRONICS
(2021)
Review
Food Science & Technology
Yvan Llave, Ferruh Erdogdu
Summary: During the RF thawing-tempering process of frozen food, the problem of quality changes, drip losses, and microbial growth caused by power absorption and temperature non-uniformity can be addressed by studying RF process, dielectric property data, and mathematical modeling methods to achieve a uniform process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Mirian T. K. Kubo, Adina Baicu, Ferruh Erdogdu, Maria Fatima Pocas, Cristina L. M. Silva, Ricardo Simpson, Alfredo A. Vitali, Pedro E. D. Augusto
Summary: Thermal processing is the most important method for ensuring food safety, but further improvements are needed in terms of basic data and advanced optimization methods. Due to market competition, customer demands, and environmental concerns, several challenges have been raised. This paper discusses important topics such as inactivation kinetics, engineering properties, process design and control, packaging systems, and regulatory, environmental, and economic aspects.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Ozan Altin, Francesco Marra, Ferruh Erdogdu
Summary: A mathematical model for natural convection effects in industrial scale processes was developed and validated using frozen tuna samples. The model was used in simulations with flat plate systems, showing significant effects on temperature distribution and air temperature changes. Results suggest the need to control air temperature changes during RF processes for industrial system design and optimization.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Gunseli Bobus Alkaya, Ferruh Erdogdu, H. Ibrahim Ekiz
Summary: The study demonstrates that consecutive application of far infrared heating and cooling can effectively eliminate Salmonella on the surface of eggshells without affecting egg quality. The superiority of this method lies in the lack of waste production, the ease of far infrared heating application, and the ability to maintain microbial safety.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Huseyin Topcam, Fahrettin Gogus, Hatice Neval Ozbek, Aysel Elik, Derya Kocak Yanik, Ali Coskun Dalgic, Ferruh Erdogdu
Summary: A mathematical model was developed to predict temperature and moisture content change during RF drying of apricots, and experimental validation was conducted. The results confirmed the feasibility and process design of RF drying for industrial-scale apricot drying.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Kamal Kansou, Wim Laurier, Maria N. Charalambides, Guy Della-Valle, Ilija Djekic, Aberham Hailu Feyissa, Francesco Marra, Rallou Thomopoulos, Bert Bredeweg
Summary: This paper reviews the methods, best practices, hurdles, and limitations of knowledge transfer through software and embedded mathematical models in the food domain. The study identifies three key aspects: publishing digital objects on the web, building transferrable software through collaboration with experts and stakeholders, and developing food engineers' modeling skills through the use of software and models.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Francesco Marra
Summary: This article discusses the current and future applications of science-based digital tools in food product design, emphasizing the importance of understanding consumer needs and preferences and integrating them into the design process. The article provides valuable insights for start-uppers and researchers in reinventing food product design.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Sandro M. Goni, Matteo D'Amore, Marta Della Valle, Daniela F. Olivera, Viviana O. Salvadori, Francesco Marra
Summary: This study investigates the effects of spatial configuration on radiofrequency heating patterns in food samples. The results show that vertically oriented samples have higher heating efficiency compared to horizontally oriented samples, but with poorer temperature uniformity.
Article
Engineering, Chemical
Francesco Marra, Sara Liparoti, Vito Speranza, Roberto Pantani
Summary: This study focuses on the microinjection molding of polymer parts and utilizes modeling and simulation techniques to predict the final properties of the parts. A multiphysics approach is used to account for the presence of air in the cavity and the effect of crystallization on viscosity. The proposed models accurately describe the evolution of the morphology and are consistent with experimental observations.
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2022)
Article
Food Science & Technology
Francesca Malvano, Mariachiara Laudisio, Donatella Albanese, Matteo D'Amore, Francesco Marra
Summary: Oleogels, a healthy alternative to fats rich in saturated and trans fatty acids, can be used in the food industry. In this study, an optimized sponge cake formulation using olive oil-based oleogel as a replacement for butter was achieved through a D-optimal mixture design. Emulsifiers and whey proteins were added to extend the shelf life of the product. The results revealed the best plum cake formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein.
Article
Food Science & Technology
Ozan Karatas, Rahmi Uyar, Berkay Berk, H. Mecit Oztop, Francesco Marra, Ferruh Erdogdu
Summary: This study aimed to use RF processing for honey de-crystallization and monitor the process with TD-NMR data and a computational model. The results showed that RF de-crystallization significantly reduced process time (>70% compared to conventional processes) on an industrial scale, demonstrating its sustainability.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Ferruh Erdogdu
Summary: The food industry still relies on conventional canning and aseptic processing for thermal applications, but novel approaches have been introduced for improved process and energy efficiency with environmentally-friendly features. The design and optimization of thermal processes are the main concerns, considering equipment design, manufacturing, and process control features. Therefore, this paper introduces the current and future challenges of mathematical approaches and their benefits in addressing upcoming challenges. Furthermore, the evolution of modeling studies and the application of new enabling technologies combined with mathematical modeling for sustainable and efficient food processing are explained.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Clay Swackhamer, Tesfaye Bedane, Silvia Keppler, Adam Poltorak, Kyle Cheung, Nashea Awais, Francesco Marra, Gail M. Bornhorst
Summary: A new device has been developed to simulate peristaltic contractions in the gastrointestinal system. It can simultaneously provide peristaltic contractions for up to 12 digestion modules using rollers of varying width. The device's pressure, velocity, and occlusion align with physiologically representative ranges, making it a flexible platform for future gastrointestinal research.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Francesco Marra, Arianna Lavorgna, Loredana Incarnato, Francesca Malvano, Donatella Albanese
Summary: This study investigates the replacement of palm oil in hazelnut cocoa spreads with oleogels made of glycerol monostearate/olive oil. A design of experiment approach is used to identify the optimal formulation, resulting in a spread with a total replacement of palm oil by an oleogel made of 95% olive oil and 5% GMS, which exhibits desirable rheological properties, spreadability, and oil binding capacity.
Review
Food Science & Technology
Ashim Datta, Bart Nicolai, Olivier Vitrac, Pieter Verboven, Ferruh Erdogdu, Francesco Marra, Fabrizio Sarghini, Chris Koh
Summary: Computer-aided food engineering (CAFE) is of great importance in ensuring food safety and quality, and it can accelerate the development of food engineering through simulating food processes and predicting properties. However, CAFE faces challenges from the complexity and variability of food, as well as the limited availability of comprehensive mechanistic frameworks.
