Article
Food Science & Technology
Shilin Wu, Xueming Xu, Na Yang, Yamei Jin, Zhengyu Jin, Zhengjun Xie
Summary: The proposed non-conventional induction heating method showed excellent thermal effect. Unlike other electric field sterilization methods, this technology operates without electrodes and allows for continuous processing of liquid food within a short duration. Experimental results demonstrated that a smaller diameter heating tube, parallel connection sample coils, and higher frequency were beneficial for microorganism inactivation.
Article
Food Science & Technology
Ramya Premanath, Jainey Puthenveettil James, Iddya Karunasagar, Eva Vankova, Vladimir Scholtz
Summary: Pathogenic bacteria in food can cause serious diseases, so preservatives are used to ensure microbial food safety. However, the negative effects of chemical preservatives have led to an increased demand for natural biopreservatives. Researchers are working to identify plant compounds with antibacterial activity against foodborne bacteria. The use of plant antimicrobials in food is challenging due to their interaction with food constituents. New approaches and technologies have been developed to incorporate plant antimicrobials into food, but more research is needed to optimize their use without affecting the sensory properties of the food.
Review
Food Science & Technology
Jinjin Huang, Min Zhang, Zhongxiang Fang
Summary: Due to changes in lifestyle and the rapid growth of the prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. However, there are concerns regarding contamination by microorganisms, spoilage due to starch content, and issues of water loss, discoloration, oxidation, and deterioration in the ingredients. This paper reviews the factors causing changes in the quality of prepared fried rice and discusses the advantages and limitations of processing and monitoring technologies. The development and application of these technologies are crucial for improving the quality and safety of prepared fried rice in the emerging market.
Review
Food Science & Technology
Ruican Wang, Shuntang Guo
Summary: Phytic acid (IP6) in vegetables and foods may have both negative and positive effects, depending on its interactions with metal ions and biopolymers. With the growing market of plant-based foods, understanding these interactions and their impacts on food functionality, processability, and safety is crucial for smart utilization of plant-sourced phytates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Khin Sandar Kyaw, Samuel Chetachukwu Adegoke, Clement Kehinde Ajani, Ozioma Forstinus Nwabor, Helen Onyeaka
Summary: Ensuring the safety and quality of food is crucial in food production and processing. Artificial intelligence has the potential to revolutionize food processing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Chemistry, Multidisciplinary
Adithya Sridhar, Ashish Kapoor, Ponnusamy Senthil Kumar, Muthamilselvi Ponnuchamy, Balasubramanian Sivasamy, Dai-Viet Nguyen Vo
Summary: The advancement of microfluidic systems has revolutionized lab-on-a-chip devices, showing great potential in the food industry. Research focuses on fabrication technologies, materials, pathogen detection methods, and smart packaging technologies for better product identification and traceability.
ENVIRONMENTAL CHEMISTRY LETTERS
(2022)
Article
Chemistry, Multidisciplinary
Surya Sasikumar Nair, Anna Katarzyna Mazurek-Kusiak, Joanna Trafialek, Wojciech Kolanowski
Summary: The implementation of food safety management systems is crucial for global food safety and particularly for developing nations. This study assessed the improvements in the food safety management systems of a small-sized food company in India before and after certification of ISO 22000 and FSVP. The results showed significant improvements in the company's food safety system conformity after certification. The integrated audit checklist enabled the evaluation of various factors, including food quality and safety compliance levels, the effectiveness of certification, and the readiness for export.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Gianluigi Ferri, Carlotta Lauteri, Mauro Scattolini, Alberto Vergara
Summary: High microbiological quality, food safety, and environmental sustainability are important in food production. This study investigated the possibility of reducing salt content during transportation and evaluated the use of new recyclable multilayer plastic film packaging for salted fish products. The results showed that the new packaging, in combination with high pressure processing technologies, can provide safe food matrices.
Article
Food Science & Technology
Natalia Casado, Sonia Morante-Zarcero, Isabel Sierra
Summary: This review provides an overview of pyrrolizidine alkaloids (PAs), including their chemical structure, classification, toxicity, risk assessment, occurrence in food, contamination paths, and the effect of food processing. PAs have been found to exhibit various toxicities, and it is important to develop sensitive analytical methods to control their occurrence in food. Although maximum concentration limits have been regulated, further research is needed to improve the risk management of these alkaloids and assess the real intake by the population.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Engineering, Chemical
Anna Cacilie Möller, Atze Jan van der Goot, Albert van der Padt
Summary: A method originally used in the plastic polymer industry to create stratified structures with static mixing elements is explored as a new approach to structuring food dispersions. Different viscosity food dispersions were structured using static mixing elements, with differently coloured chocolates serving as model products. The viscosity of the chocolate was controlled by adding pea fibre. Layering of the chocolate dispersions was achieved and resulted in different mechanical properties, as well as fiber orientation in the direction of flow.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Sara Marcal, Manuela Pintado
Summary: Mango peels are a valuable source of fiber, vitamins, and antioxidants, which can be processed into powders for food applications. Future research opportunities include studying the bioactivity of mango peel powders, determining optimal preservation conditions, ensuring food safety, and developing technological strategies for greater incorporation in foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Helen S. Joyner
Summary: Large-amplitude oscillatory shear (LAOS) testing is increasingly used to study food rheological behavior, but interpretation of the data can be difficult with no standard method currently available. LAOS has the potential to investigate connections between food microstructures and rheological behaviors, but further research is needed to connect LAOS with sensory attributes.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
(2021)
Review
Food Science & Technology
Dietrich Knorr, Robert Sevenich
Summary: Humans need food processing for ensuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Vinicius Silva Castro, Eduardo Figueiredo, Tim McAllister, Kim Stanford
Summary: This review explores the sources and impacts of super-shedding and high event period events that may lead to high microbial contamination in food production. It emphasizes on microbial detection and inactivation strategies as alternatives to reduce contamination.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Chemistry, Applied
Kexin Hu, Yajie Wang, Guanzhao Wang, Yongning Wu, Qinghua He
Summary: Covalent organic frameworks (COFs) have attracted significant attention due to their advantages such as high specific surface area, controlled pore size, and excellent stability. The matrix effect in complex food samples poses challenges to the accuracy of detecting food contaminants, which is a major issue to be addressed. The application of COFs in food contaminant detection is a key research direction, and this work provides a comprehensive summary of sample pretreatment techniques and detection techniques combined with COFs. The research also discusses the principles of combining COFs with different techniques and explores the research focuses and development direction of COFs in food contaminant detection, serving as an important reference for the future development of food safety.
Article
Engineering, Chemical
S. Keppler, S. O'Meara, S. Bakalis, P. J. Fryer, G. M. Bornhorst
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Engineering, Chemical
Jessica P. Tuck, Federico Alberini, Dick Ward, Bill Gore, Peter J. Fryer
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Chemistry, Analytical
Alexander L. Bowler, Serafim Bakalis, Nicholas J. Watson
Article
Engineering, Chemical
C. R. Jones, A. Corona, C. Amador, P. J. Fryer
Summary: Positron emission particle tracking (PEPT) was used to study the motion of radioactively labeled tracer particles attached to fabrics and solid fabric enhancer (SFE) delivery articles in domestic clothes dryers. Different movement behaviors of fabrics and SFE delivery articles were observed within the dryer drum, with fabrics primarily exhibiting cataracting motion while SFE delivery articles tended towards centrifuging and cascading flows.
Article
Nanoscience & Nanotechnology
Alejandro Avila-Sierra, Holly A. Huellemeier, Zhenyu J. Zhang, Dennis R. Heldman, Peter J. Fryer
Summary: Our research demonstrates that the induction process of milk fouling is influenced by various factors including bulk reactions, mass transfer, and surface reactions controlled by liquid and surface temperatures. The characteristics of the foulant and the subsequent removal mechanism are highly dependent on temperature, with surface temperature playing a critical role. Adsorption kinetics, foulant characteristics, and removal mechanisms are affected by temperature variations.
ACS APPLIED MATERIALS & INTERFACES
(2021)
Article
Engineering, Chemical
Alejandro Avila-Sierra, Zhenyu Jason Zhang, Peter J. Fryer
Summary: The surface characteristics of 316L stainless steel (SS316L) have been found to influence the liquid-solid and solid-solid interfacial interactions. Increased surface roughness and wall temperature promote wettability of the metal surface, while a fine surface finish can reduce liquid adhesion and foulant deposition. The surface free energy of SS316L remains constant at ambient and pasteurisation temperatures, but evolves with fouling, with a decrease in surface free energy upon foulant deposition.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Polymer Science
David Burgess, Na Li, Nicole Rosik, Peter J. Fryer, Ian McRobbie, Haining Zhang, Zhenyu J. Zhang
Summary: A surface-grafted polymer brush reduces interfacial friction in dodecane and water by distinctively adopting different conformations, providing new insight into polymer lubrication mechanism.
Article
Engineering, Chemical
Mark Al-Shemmeri, Kit Windows-Yule, Estefania Lopez-Quiroga, Peter J. Fryer
Summary: The study uses Positron Emission Particle Tracking (PEPT) to track particle dynamics of coffee beans within a spouted bed roaster subject to varying air-to-bean ratios without roasting. Results show two distinct regions within the roaster based on air-to-bean ratio and the effect of coffee density on particle dynamics. Overall, PEPT proves to be a useful tool for generating data on granular flow patterns in roasters to improve existing heat and mass transfer models for roasting.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Multidisciplinary
Evangelia Argentou, Carlos Amador, Anju Deepali Massey Brooker, Serafim Bakalis, Peter J. Fryer, Zhenyu Jason Zhang
Summary: The study reveals that low viscosity PDMS droplets can generate a uniform surface deposition profile, while high viscosity PDMS leads to localized deposition profile, which is related to the penetration behavior of oil droplets on cotton fabric. By optimizing the emulsion formulation, uniform surface deposition and excellent PDMS penetration profile can be achieved, maximizing tactile sensorial benefits.
Article
Biotechnology & Applied Microbiology
D. I. Wilson, G. Christie, P. J. Fryer, I. M. Hall, J. R. Landel, K. A. Whitehead
Summary: The UK's Engineering and Physical Sciences Research Council supported a series of meetings in 2021 to develop a roadmap for future research in Quantitative Modelling in Cleaning and Decontamination. This activity involved identifying past and current activities on this topic across different fields and confirmed the common needs and challenges across sectors.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Engineering, Environmental
Hanqiao Che, Mark Al-Shemmeri, Peter J. Fryer, Estefania Lopez-Quiroga, Tzany Kokalova Wheldon, Kit Windows-Yule
Summary: Computational Fluid Dynamics coupled with Discrete Element Method (CFD-DEM) was used to model the dynamics of aspherical particles in a spouted bed. The CFD-DEM results were rigorously validated against experimental data acquired using Positron Emission Particle Tracking (PEPT). The study showed that the Young's modulus, Poisson's ratio, and restitution coefficient did not significantly affect the system's dynamics, and that Gidaspow's correlation using equivalent intrinsic particle density was suitable for modelling drag forces. The analysis demonstrated that the PEPT-validated CFD-DEM models accurately captured key features of the system, including particle circulation time, velocity and occupancy distributions, and residence time in different regions. The study also showed that models using simple, spherical particles could quantitatively reproduce the dynamics of highly aspherical materials.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Food Science & Technology
Mark Al-Shemmeri, Kit Windows-Yule, Estefania Lopez-Quiroga, Peter J. Fryer
Summary: The physicochemical transformation of coffee during roasting is affected by the time-temperature profile, which is in turn influenced by heat transfer mechanisms governed by particle dynamics. This study employed Positron Emission Particle Tracking (PEPT) to analyze the granular flow of coffee in a pilot-scale rotating drum roaster. The results revealed that the drum speed, batch size, and bean density significantly impact the particle dynamics within the system. These findings suggest that controlling the drum speed can modulate conductive heat transfer from the heated drum to the bean bed, thereby influencing the roasting process.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Materials Science, Coatings & Films
Alejandro Avila-Sierra, Jose A. Moreno, Kylee Goode, Taotao Zhu, Peter J. Fryer, Alan Taylor, Zhenyu J. Zhang
Summary: Using QCM-D and AFM, the effects of surface structural and chemical properties on the adsorption characteristics of beta-Lg and BSA were investigated. It was found that the typical free contact scenario used to evaluate surface energy may not accurately represent biofouling conditions. Surface structuration favored protein adsorption, especially for beta-Lg, while surface structure led to the formation of soft protein adlayers. The study demonstrated the importance of surface chemistry and structure in modulating protein-surface binding affinity and packaging density, which is crucial for developing anti-fouling coatings.
SURFACE & COATINGS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Leslie Labarre, Ophelie Squillace, Yu Liu, Peter J. Fryer, Preeti Kaur, Shane Whitaker, Jennifer M. Marsh, Zhenyu J. Zhang
Summary: This study investigates the interactions between untreated and chemically treated hair samples and different chemical functional groups using Chemical Force Microscopy. The results show that adhesion on hair surfaces is mainly determined by capillary force at room temperature and is replaced by electrostatic interaction when polar groups are present. Hydrophobic interaction plays a major role when hair and hydrophobic functionalized AFM cantilever make contact in water. The findings provide important insights for the design of hair care products.
INTERNATIONAL JOURNAL OF COSMETIC SCIENCE
(2023)
Article
Biology
Alexandros Kosmidis-Papadimitriou, Shaojun Qi, Ophelie Squillace, Nicole Rosik, Mark Bale, Peter J. Fryer, Zhenyu J. Zhang
Summary: The study found that microdroplet nuclei deposited on different substrates exhibit distinct morphological and mechanical characteristics, which may affect the transmission of respiratory viruses. It is suggested that appropriate antiviral surface strategies could be developed to modulate the evaporation process of microdroplet nuclei and reduce the transmission risk of viruses.
