Article
Engineering, Chemical
Sisay M. Abie, Daniel Muench, Bjorg Egelandsdal, Froydis Bjerke, Ivar Wergeland, Orjan G. Martinsen
Summary: This study aimed to reassess the impact of electric and magnetic fields on food freezing by testing a scaled-up setup. Results show that unlike previous electromagnetic freezer setups, our system did not alter the freezing dynamics of the three sample types tested.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Rui Hu, Min Zhang, Arun S. Mujumdar
Summary: An experimental study was conducted to enhance the freezing rate and thawed product quality of pork tenderloin using high voltage electric field and static magnetic field. It was found that using HVEF1 and MF2 resulted in improved product quality and better moisture retention.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Jianyou Zhang, Lifeng Fei, Pengbo Cui, Noman Walayat, Shengqiang Ji, Yiling Chen, Fei Lyu, Yuting Ding
Summary: The effect of low voltage electrostatic field combined with partial freezing (LVEF-PF) treatment on storage quality and microbial community of large yellow croaker was investigated. LVEF-PF treatment showed effectiveness in enhancing sensory quality, inhibiting microbial growth, and maintaining myofibril microstructure. The shelf life of LVEF-PF group was at least 3 days longer than PF group, and 6 days longer than the chilled group, as indicated by the values of TVB-N (total volatile basic nitrogen) and TVC (total viable counts).
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Thermodynamics
Qiyuan Deng, Hong Wang, Zhenting Xie, Ye Tian, Xun Zhu, Rong Chen, Qiang Liao
Summary: This study reveals that the presence of an electrostatic field can promote nucleation of water and accelerate the freezing process of water droplets. In the presence of the same field strength, nucleation is more prominent in an upward electrostatic field, and a stronger field can shorten the freezing delay time. Additionally, the internal flow velocity of freezing droplets increases with larger electrostatic fields, indicating enhanced internal cooling of water.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2022)
Article
Chemistry, Applied
Lihui Zhang, Min Zhang, Arun S. Mujumdar, Yamei Ma
Summary: The effectiveness of intermittent high voltage electrostatic field combined with static magnetic field (HVEF-SMF) technique in inhibiting the mildew of strawberries was investigated. The treatment inhibited spoilage fungal growth on the surface of strawberries by increasing membrane permeability and leakage of intracellular materials. HVEF-SMF alleviated mildew in strawberries by increasing antifungal compounds and enzyme activities. Therefore, HVEF-SMF treatment is a promising technology for alleviating postharvest mildew in strawberries after transportation.
Article
Chemistry, Applied
Qinxiu Sun, Honghong Zhang, Xianqing Yang, Qian Hou, Yan Zhang, Jiangpeng Su, Xianhua Liu, Qihang Wei, Xiuping Dong, Hongwu Ji, Shucheng Liu
Summary: The study investigated the effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei). The results showed that 60 mT MF (MF-60) shortened the freezing time, reduced thawing loss and cooking loss, and maintained water holding capacity and texture properties of the frozen shrimp samples. MF-60 also inhibited the increase in L* value and reduced the mobility and loss of water. The microstructure of MF-60 was characterized by smaller pores and promoted the generation of fine ice crystals. Overall, MF-60 was beneficial in reducing ice crystal size and inhibiting the loss of shrimp muscle quality during freezing.
Article
Materials Science, Multidisciplinary
Itsuki Shoji, Hideki Wada, Kodai Uto, Yasunori Takeda, Toshiyuki Sugimoto, Hiroyuki Matsui
Summary: The passage introduces a novel quasi-static electric field sensor based on a floating extended gate organic field-effect transistor, which is highly sensitive, integrable as an array, ultra-flexible, highly expandable, and digitally printable. The sensor is used for detecting biological activities and provides a new vision of electric charges.
ADVANCED MATERIALS TECHNOLOGIES
(2021)
Article
Chemistry, Multidisciplinary
Krzysztof Jadwisienczak, Zdzislaw Kaliniewicz, Stanislaw Konopka, Dariusz Choszcz, Joanna Majkowska-Gadomska
Summary: A proposal for a new floretting unit dedicated to cauliflowers and broccoli is presented, aiming to address the issues of expensive and large-scale processing lines. The unit operates directly on small farms, helping producers shorten processing times and sell their products at higher prices. It consists of a vegetable crusher and a calibrator, which can separate florets into appropriate sizes and further process the remaining residues into food products.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Krystyna Szymandera-Buszka, Justyna Piechocka, Agata Zaremba, Monika Przeor, Anna Jedrusek-Golinska
Summary: The study found that introducing dried vegetables at 30% level can enhance the sensory quality of the product, potentially becoming a frequent consumption alternative.
Article
Engineering, Chemical
Jiangshan Qiao, Min Zhang, Zhongxiang Fang, Jian Fu
Summary: Freezing is a good method for preserving the quality of fresh fruits and vegetables, but it often leads to the formation of large ice crystals, causing damage to cells and resulting in low-quality products. The use of a static magnetic field during freezing can affect the biological characteristics of fruits and vegetables and improve the quality of frozen products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Sunlong Gan, Min Zhang, Qiyong Jiang
Summary: Different magnetic field intensity-assisted immersion freezing methods were used to investigate the effect on water holding quality (WHC) of pork, and compared with air freezing and immersion freezing. Among the treatment groups, the 6 mT group showed the most significant fresh-keeping effect on meat quality, with thawing loss 44.96% lower than the 0 mT group. Furthermore, the 6 mT group also helped control pH, cooking loss, centrifugal loss, freezing rate, protein oxidation, and water distribution. The experimental results showed that this novel freezing method improved the quality of pork, but the specific effect of magnetic field intensity did not become more significant with an increase in magnetic field intensity.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Laura Otero, Alberto Pozo
Summary: Experiments showed that SMFs did not impact supercooling, freezing kinetics, or potato quality. Further studies at higher SMF intensities and in foods of different composition are needed to definitively assess the effectiveness of SMFs in improving food freezing.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Marjana Radunz, Taiane Mota Camargo, Helen Cristina dos Santos Hackbart, Camila Francine Paes Nunes, Jardel Araujo Ribeiro, Elessandra da Rosa Zavareze
Summary: This study encapsulated extracts from broccoli, kale, and cauliflower into fibers using zein and electrospinning technique. The fibers exhibited high encapsulation efficiency, good thermal stability, and nanometric size, particularly those with extract and zein in proportions of up to 35:65. These fibers have the potential for effective nutraceutical application in controlling non-communicable chronic diseases or as food packaging.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Environmental Sciences
L. Makinistian, L. Zastko, A. Tvarozna, L. E. Dias, I Belyaev
Summary: Research suggests that the static magnetic field generated by the use of earphones can have a wide range of exposure and potential biological effects on the human body. With no scientific consensus on the possible mechanisms of interaction with living tissues, caution in using earphones may be advisable.
ENVIRONMENTAL RESEARCH
(2022)
Article
Food Science & Technology
Rui Hu, Min Zhang, Zhongxiang Fang
Summary: Infrared pre-dehydration combined with magnetic field freezing can improve the freezing efficiency and thawed product quality of beef, reduce thawing loss, maintain moisture state and protein stability, with less effect on fat oxidation.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Polymer Science
Yan Liu, Qiyong Jiang, Xiaojun Wang, Jing Li, Xiaohui Chu, Jinjun Wang, Haizhu Jin
POLYMERS FOR ADVANCED TECHNOLOGIES
(2018)
Review
Acoustics
Qiyong Jiang, Min Zhang, Baoguo Xu
ULTRASONICS SONOCHEMISTRY
(2020)
Review
Food Science & Technology
Qiyong Jiang, Min Zhang, Arun S. Mujumdar
Summary: 3D printing is revolutionizing the food industry, with a focus on analyzing the material properties required for different printing technologies and evaluating the performance of printed materials. This review discusses the printing characteristics and classification of food materials, as well as outlines four commonly used 3D printing techniques and the suitable material characteristics needed for each technique. Recent technologies for evaluating 3D printed products are also highlighted, including LF-NMR, computer numerical simulation, applied reference material, morphological identification, and novel instrumental analysis techniques.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Thermodynamics
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Ping Qu, Rui Hu
Summary: A novel freezing method based on pressurized CO2 pre-injection combined with ultrasound-assistance was developed for quick freezing of honeydew melon pieces, which effectively reduced freezing-induced damage.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Thermodynamics
Sunlong Gan, Min Zhang, Arun S. Mujumdar, Qiyong Jiang
Summary: This article critically analyzes the effects of physical field-based methods and traditional thawing methods on frozen meat. The results show that physical field thawing methods reduce thawing cooking losses and retain color and texture of the thawed meat. Among different thawing methods tested, ultrasonic thawing showed the best effects.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Rui Hu
Summary: The effects of CO2 pressurization combined with ultrasound-assisted immersion freezing on improving the freezing quality of honeydew melon were investigated. The results showed that CO2 pressurization changed the water state and reduced the freezable water content. The CO2USIF samples had smaller ice crystal area, lower drip loss, and better preservation of vitamin C, flavor, texture, and color.
Review
Agriculture, Multidisciplinary
Qiyong Jiang, Zhang Min, Arun S. Mujumdar
Summary: Freezing is an effective technique for extending the storage life of food, but it can also pose challenges to the quality of the food during the freeze-thaw process. Physical field techniques, such as ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure, have been increasingly used to improve the quality of frozen food due to their high efficiency and ease of application. However, the application of these physical fields can also lead to negative phenomena, such as uneven temperature distribution and local overheating, which can damage the product and limit their industrial application.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Bing Chen
Summary: In this study, novel freezing technologies including electrostatic field assisted freezing (EF), static magnetic field assisted freezing (MF), and electrostatic field combined with static magnetic field assisted freezing (EMF) were compared for their application effect on model food. The results showed that EMF treatment had the best effect, significantly changing the freezing parameters of the sample. Compared to the control, the phase transition time and total freezing time were shortened by 17.2% and 10.5% respectively, and the low-field nuclear magnetic resonance detected free water content in the sample was significantly decreased. The gel strength and hardness were improved, protein secondary and tertiary structures were better maintained, and the ice crystal area was reduced by 49.28%. Inverted fluorescence and scanning electron microscopic results indicated that the gel structure of EMF treatment samples was better than MF and EF. MF was less effective in maintaining the quality of the frozen gel model.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Dayuan Wang
Summary: This study developed a model food product as the test material and applied different modeling methods to establish the relationship between near-infrared spectra and quality indicators of frozen food. Principal component analysis and hierarchical clustering analysis results showed good distinctions among NIR spectra based on different moisture content. The modeling results demonstrated that BP-ANN algorithm performed the best in predicting the quality indicators of frozen samples with higher R2 and lower RMSE.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Rui Hu, Min Zhang, Qiyong Jiang, Chung Lim Law
Summary: The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork was compared to air thawing (AT), infrared thawing (IRT), and microwave thawing (MWT). IR + MWT significantly reduced thawing time and better maintained protein structure and moisture state. It also minimized thawing losses, preserved texture and odor, and reduced muscle structure damage. Therefore, IR + MWT can enhance thawing rate and protect the quality of thawed pork.
Article
Chemistry, Applied
Qiyong Jiang, Min Zhang, Arun S. Mujumdar, Sunlong Gan
Summary: This study investigated the effectiveness of static magnetic fields combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon. The results showed that magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons. The 15 mT strength static magnetic field assistance yielded the best results, with reduced freezing time, increased freezing rate, reduced drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate the promising potential of LCSF with static magnetic field assistance in improving the quality of frozen foods.
Review
Food Science & Technology
Qiyong Jiang, Min Zhang, Arun S. Mujumdar
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
