Article
Engineering, Chemical
Jingsi Yang, Venkatesh Meda, Lifeng Zhang, Michael Nickerson
Summary: The urgent need for sustainable sources of nutrients due to the worldwide pressure on food consumption has led to the development of the tribo-electrostatic separation (T-ES) technique. This technique, which charges particles through physical contact and separates them in an electric field, has shown promise in fractionation of protein and starch in various crops. However, challenges and gaps in the understanding of the charging mechanism and conflicting conclusions in published papers highlight the need for further research.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Environmental
Hongshen Zhang, Xiang Gao, Shengqi Xu
Summary: This paper aims to achieve high value-added reuse of waste vehicle polymers to alleviate resource shortage and environmental degradation. The study focuses on the clean and efficient separation of mixed polymers, using polyamide (PA)/polypropylene (PP)/acrylonitrile-butadiene-styrene (ABS) and polyethylene (PE)/PP/polyvinylchloride (PVC) as research objects. The double-stage device for tribo-aero-electrostatic separation is designed, and tribo-electrostatic separation experiments are conducted based on determined parameters, achieving high purities of separated particles. This research provides valuable reference for the two-stage tribo-electrostatic separation of vehicle polymer mixed particles.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2023)
Article
Engineering, Chemical
Jamaka Thomas, Sama Ghadiri Gargari, Solmaz Tabtabaei
Summary: A tribo-electrostatic separation method was developed for producing protein concentrates from yellow pea flour. A full factorial experiment and a multiple linear regression model were used to assess the impact of operating factors on protein content, separation efficiency, and yield. The results showed that airflow rate, milling type, and screen size significantly affected protein content, while plate voltage mainly influenced protein separation efficiency. The optimal parameters were laminar flow at +/- 6.5 kV electric field strength using pin-milled flour at the smallest tested screen size, resulting in a protein content of 57.1% and separation efficiency of 62%. Theoretical predictions matched experimental data.
Article
Engineering, Chemical
Dinara Konakbayeva, Solmaz Tabtabaei
Summary: By combining sieving and triboelectrostatic separation methods, different protein content oat groat particles can be effectively fractionated, with a linear relationship found between protein content and particle diameter. Bran-rich fractions exhibit higher charge-to-mass ratios, while starch-rich fractions show higher charge density under certain conditions in terms of tribo-charging behavior.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuanqi Lv, Tingting Tang, Lilan Xu, Jing Wang, Yujie Su, Junhua Li, Luping Gu, Ming Zhang, Yanjun Yang, Cuihua Chang
Summary: In this study, the effects of soybean dietary fiber (DF) on the gel properties of soy protein isolate (SPI) gels were investigated. It was found that the particle size and content of DF influenced the hardness, cohesiveness, and water holding capacity of the gels. The addition of trans-glutaminase (TGase) also had varied effects on the gel properties, depending on the situation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Imad Eddine Kimi, Mohamed Miloudi, Seddik Touhami, Djamel-Eddine Fekir, Amar Tilmatine
Summary: The study aims to investigate a modified FFTES configuration with rotating cylindrical electrodes to overcome the particle impacting effect, leading to a significant increase in purity and recovery rates of the separator.
PARTICULATE SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
F. Lyu, M. Thomas, A. F. B. van der Poel, W. H. Hendriks
Summary: Particle size plays a significant role in the digestibility of nutrients by animals. This study evaluated the effect of particle size on in vitro (ileal) digestibility values of organic matter and crude protein in maize and soybean meal. The results showed that particles larger than 595 μm affected the in vitro digestibility. Therefore, it is important to assess particle size distribution and ensure particles are smaller than 595 μm before conducting in vitro digestibility determination.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
F. Lyu, W. Hendriks, A. F. B. van der Poel, M. Thomas
Summary: The present study investigated the effects of mixing ratio of maize and soybean meal on the breaking behavior and digestibility of fractionated particles. Mixing ingredients before grinding is suggested to save energy consumption, and consideration of GSD/EPS of ground material is recommended when studying the effects of particle size distribution on nutrient digestibility.
ADVANCED POWDER TECHNOLOGY
(2022)
Article
Food Science & Technology
Dinara Konakbayeva, Botagoz Kuspangaliyeva, Amin Reza Rajabzadeh, Solmaz Tabtabaei
Summary: The endosperm-enriched oat fraction was processed using a dry and chemical-free tribo-electrostatic separation method to enrich protein. The effects of airflow rate and electric field strength on protein enrichment were assessed. Higher protein enrichments were observed at a laminar airflow rate and higher plate voltages. The NCP fraction showed the highest protein content and particle size, while the PCP and CB fractions were depleted in protein and bran particles.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Engineering, Electrical & Electronic
Javier Perez-Vaquero, Johann Landauer, Petra Foerst
Summary: This study investigates the tribo-electrostatic separation of seven powder materials in a free-fall separator. The results show that the charging behavior of materials determines their proportion on the separated fractions. The study supports the concept of a triboelectric series, where materials located farther apart exhibit larger differences in proportion on each electrode.
JOURNAL OF ELECTROSTATICS
(2023)
Article
Food Science & Technology
Zhixiang Yin, Zhaojun Wang, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Summary: The study found that the honeycomb structure of insoluble dietary fiber significantly affects its hydration capacity and solubility, playing a more important role than particle size.
Article
Food Science & Technology
Ravinder Singh, Filiz Koksel
Summary: The study showed that adjusting the particle size distribution, extrusion moisture content and barrel temperature of soybean meal can improve the techno-functional properties of extrudates, providing new opportunities for producing novel food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
F. Lyu, A. F. B. van der Poel, W. H. Hendriks, M. Thomas
Summary: The study found that there were differences in nutrient composition and physical characteristics among various size fractions of hammer-milled maize and soybean meal, leading to differences in in vitro digestibility. Compared to various size fractions of maize, the content of soybean meal increased with larger sieve sizes.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Hong-Guang Zhu, Han-Qi Tang, Yong-Qiang Cheng, Zai-Gui Li, Li-Tao Tong
Summary: This review discusses the application of dry electrostatic separation technology in the field of plant protein separation in recent years, highlighting key factors such as material pretreatment, separator design, and process parameters. It also proposes methods to further optimize separation efficiency and the functionality of protein concentrates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Tae Joon Kwak, Huihun Jung, Benjamin D. Allen, Melik C. Demirel, Woo-Jin Chang
Summary: This study introduced a dielectrophoretic separation technique to selectively isolate spherical protein particles from a mixture of randomly shaped particles, aiming to enhance the design and production of drug delivery materials.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)