Article
Biotechnology & Applied Microbiology
Gustavo A. A. Reyes, Jorge Quintanilla Portillo, Matthew J. J. Stasiewicz
Summary: This study aims to understand the effect of test-and-reject sampling within a farm-to-customer food safety system. The research shows that individual interventions and combined interventions can significantly reduce the total adulterant cells reaching the system endpoint.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Marcin Bakala
Summary: Understanding the physico-chemical interactions between liquid and solid substances is crucial for various industrial processes, such as soldering in metallurgy, electronics, and aviation industries. It enables research on new materials, joining technologies, and optimization of existing ones. This paper focuses on the practical implementation of a wetting force measurement method in industrial applications. Soldering simulation, using simulation tools to model and simulate soldering processes, allows testing and optimization of soldering methods and parameters, as well as personnel training.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Filiz Icier, Omer Faruk Cokgezme, Deniz Doner, Damla Bayana, Orhan Kaya, Buse Melek Cabas
Summary: Ohmic evaporation is a complex process involving heat and mass transfers. Finite difference-FD and finite volume-FV models were developed to simulate the changes in temperature and water content during vacuum ohmic evaporation process, showing good prediction accuracy.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Linkang Zhang, Valeria R. Parreira, Ashrafur Rahman, Ben A. Smith, Daniel S. Munther, Jeffrey M. Farber
Summary: This study evaluated the survival of Listeria monocytogenes under simulated human gastric conditions and found that its survival rate depended on factors such as gastric acidity, digestion time, strain type, and food type. L. monocytogenes had the highest survival rate in 2% chocolate milk, while the higher fat content in 3.25% milk protected it from gastric inactivation. The study provides important parameters and a mathematical model for predicting the survival of L. monocytogenes in the stomach.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Thermodynamics
Benjamin James Lincoln, Lana Kong, Alyssa Mae Pineda, Timothy Gordon Walmsley
Summary: This paper aims to develop a highly efficient, completely electric milk evaporation system through the careful integration and selection of heat pump and Mechanical Vapour Recompression technologies, and proposes an effective Process Integration and Electrification, PI&E, design method.
Review
Engineering, Environmental
Dyg Siti Nurzailyn Abg Shamsuddin, Ahmad Faris Mohd Fekeri, Andanastuti Muchtar, Faisal Khan, Bee Chin Khor, Bee Huah Lim, Masli Irwan Rosli, Mohd Sobri Takriff
Summary: Previous studies have shown that explosions are the main cause of major accidents in the Chemical Process Industry (CPI). Analytical studies using modelling and simulation techniques, particularly computational fluid dynamics (CFD) models, are used to predict the consequences of potential explosions. However, CFD simulations have weaknesses in terms of computational costs and potential inaccuracies. This study provides a review of the assumptions and simulation techniques used to reduce computational costs for different types of gas explosions.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2023)
Article
Food Science & Technology
Maria Nobile, Luigi Danesi, Radmila Pavlovic, Giacomo Mosconi, Federica Di Cesare, Francesco Arioli, Roberto Villa, Luca Maria Chiesa, Sara Panseri
Summary: Chlorates and perchlorates are endocrine disruptors and emerging environmental contaminants found in various foods. This study assessed the presence of these substances in raw bovine milk samples from Lombardy, Italy. The results showed that most samples contained chlorates and perchlorates, but there was no risk for Italian consumers.
Article
Agriculture, Dairy & Animal Science
Patrizia Marchetti, Anna Mottola, Giuseppina Tantillo, Marta Castrica, Angela Di Pinto
Summary: This study revealed the undeclared presence of bovine DNA in buffalo dairy products, providing important insights into fraud in the buffalo dairy industry.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Chemistry, Analytical
Abhishek Phadke, F. Antonio Medrano, Chandra N. Sekharan, Tianxing Chu
Summary: The rapid advancement and increasing number of applications of UAV swarm systems have gained significant attention. This study emphasizes the importance of comprehensive experimental design for UAV swarm systems before their deployment in real-world scenarios. It provides a guide for designing swarm experiments and validating the performance and resilience of UAV swarm systems in simulated controlled environments, enabling their advancement and optimization.
Article
Agriculture, Dairy & Animal Science
L. Rysova, V Legarova, Z. Pacakova, O. Hanus, I Nemeckova, M. Klimesova, J. Havlik
Summary: The study successfully identified N-acetyl carbohydrates as biomarkers for detecting bovine milk in caprine milk using H-1 nuclear magnetic resonance spectroscopy, with high accuracy. This method effectively differentiated caprine milk adulterated with 5% and 10% of bovine milk.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Isaura Daniele Leite Faria, Marcos Martins Gouvea, Annibal Duarte Pereira Netto, Flavia Ferreira de Carvalho Marques
Summary: This study developed a method based on MEKC-UV/DAD for detecting formaldehyde in milk, showing good sensitivity and accuracy. Traces of formaldehyde were found in commercial milk samples, but the concentrations were within acceptable ranges for endogenous sources.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Geonwoo Yoo, Jung-Hyun Park, Dong-yoon Kwak, Jong-Hyeon Lee
Summary: This study evaluates the evaporation of chemicals in applied chemical products and proposes a Chemical Product Evaporation Model (CPEM) to explain the effect of product mass change. The study finds that the ConsExpo model can be applied to non-volatile materials, while the CPEM can be used for volatile materials.
APPLIED SCIENCES-BASEL
(2022)
Article
Engineering, Chemical
Bo Zhou, Jianhao Qi, Wei Wang, Binkai Xu, Xiangdong Liu, Bo Li, Yongping Chen
Summary: Short-chain alkanes are effective additives to prolong the evaporation time during the curing process of double emulsion, improving the surface finishing of microencapsulated shells. The addition of alkanes inhibits evaporation by decreasing the activity of fluorobenzene.
CHEMICAL ENGINEERING SCIENCE
(2022)
Article
Chemistry, Applied
Joost L. D. Nelis, Amanda L. Dawson, Utpal Bose, Alisha Anderson, Michelle L. Colgrave, James A. Broadbent
Summary: Accidental milk cross-contamination is a common cause for food recalls, but current methods for quantifying trace-level allergens are not suitable for routine analysis. Here, a rapid LC-MS method was developed to quantify milk allergens, using specific peptides and allergen epitopes. The method showed good sensitivity, recovery rates, and a wide linear range, making it useful for routine determination of trace-contamination and adulteration of dairy products.
Article
Thermodynamics
Syed Saqline, Zhen Yee Chua, Wen Liu
Summary: Chemical looping combustion is a cost-competitive solution for producing low carbon electricity. By conducting process modeling studies, this research investigated the coupling of chemical looping combustion with advanced steam-based power cycles, finding in situ gasification chemical looping combustion to have the highest efficiency. Energy efficiency penalties for capturing CO2 are relatively low compared to power plants without carbon capture.
ENERGY CONVERSION AND MANAGEMENT
(2021)
Article
Engineering, Chemical
Maksym Loginov, Franco Samper, Genevieve Gesan-Guiziou, Titus Sobisch, Dietmar Lerche, Eugene Vorobiev
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS
(2019)
Review
Food Science & Technology
Martial Madoumier, Gilles Trystram, Patrick Sebastian, Antoine Collignan
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2019)
Article
Gastroenterology & Hepatology
Cecile Vors, Laurie Joumard-Cubizolles, Manon Lecomte, Emmanuel Combe, Lemlih Ouchchane, Jocelyne Drai, Ketsia Raynal, Florent Joffre, Laure Meiller, Melanie Le Barz, Patrice Gaborit, Aurelie Caille, Monique Sothier, Carla Domingues-Faria, Adeline Blot, Aurelie Wauquier, Emilie Blond, Valerie Sauvinet, Genevieve Gesan-Guiziou, Jean-Pierre Bodin, Philippe Moulin, David Cheillan, Hubert Vidal, Beatrice Morio, Eddy Cotte, Francoise Morel-Laporte, Martine Laville, Annick Bernalier-Donadille, Stephanie Lambert-Porcheron, Corinne Malpuech-Brugere, Marie-Caroline Michalski
Article
Engineering, Chemical
Maksym Loginov, Floriane Doudies, Nicolas Hengl, Frederic Pignon, Genevieve Gesan-Guiziou
JOURNAL OF MEMBRANE SCIENCE
(2020)
Article
Food Science & Technology
Manon Granger-Delacroix, Nadine Leconte, Fabienne Garnier-Lambrouin, Francoise Le Goff, Marieke Van Audenhaege, Genevieve Gesan-Guiziou
Article
Biotechnology & Applied Microbiology
Martial Madoumier, Catherine Azzaro-Pantel, Genevieve Gesan-Guiziou
FOOD AND BIOPRODUCTS PROCESSING
(2020)
Article
Agronomy
Genevieve Gesan-Guiziou, Aude Alaphilippe, Joel Aubin, Christian Bockstaller, Rachel Boutrou, Patrice Buche, Catherine Collet, Agnes Girard, Vincent Martinet, Jeanne-Marie Membre, Regis Sabbadin, Marie Thiollet-Scholtus, Hayo M. G. van der Werf
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2020)
Article
Engineering, Chemical
Floriane Doudies, Maksym Loginov, Nicolas Hengl, Mohamed Karrouch, Nadine Leconte, Fabienne Garnier-Lambrouin, Javier Perez, Frederic Pignon, Genevieve Gesan-Guiziou
Summary: Filtration of milk protein at different temperatures revealed that higher temperature resulted in thicker and more concentrated deposits that were more susceptible to erosion. Additionally, the deposit swelling rate was significantly higher at 42 degrees Celsius compared to 12 degrees Celsius, indicating a greater impact of temperature on membrane fouling.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
X. Yu, N. Leconte, S. Mejean, G. Garric, S. Even, G. Henry, F. J. Tessier, M. Howsam, T. Croguennec, G. Gesan-Guiziou, D. Dupont, R. Jeantet, A. Deglaire
Summary: The study aimed to investigate innovative minimal processing routes for the production of first-age infant formula powder while ensuring microbial safety with minimal protein denaturation. Three IF powders were produced using different heat treatments, with the powder produced without heat treatment showing the lowest protein denaturation extent. This study demonstrates the feasibility of producing bacteriologically safe infant formula with a high content of native proteins at a semi-industrial scale.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Engineering, Chemical
Maksym Loginov, Floriane Doudies, Nicolas Hengl, Mohamed Karrouch, Nadine Leconte, Fabienne Garnier-Lambrouin, Javier Perez, Frederic Pignon, Genevieve Gesan-Guiziou
Summary: The study presents a method for direct characterization of the reversibility of deposit compression on membrane surfaces, analyzing the local solid concentration distribution during deposit formation and removal at constant pressure and cross-flow velocity. It was found that casein micelle deposits obtained under certain conditions swell after pressure relaxation, but the swelling rate is lower than predicted, indicating partial irreversibility of compression.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Multidisciplinary Sciences
Patrice Buche, Stephane Dervaux, Nadine Leconte, Maellis Belna, Manon Granger-Delacroix, Fabienne Garnier-Lambrouin, Gustavo Gregory, Lucille Barrois, Genevieve Gesan-Guiziou
Summary: The milk microfiltration process is crucial in the dairy industry, used for separating dairy protein fractions to produce high-protein dairy products for specific populations. The data associated with these experiments are stored in a public repository and structured using ontology for additional querying tools.
Article
Biotechnology & Applied Microbiology
Catherine Azzaro-Pantel, Martial Madoumier, Genevieve Gesan-Guiziou
Summary: The study presents a methodological framework for ecodesigning food processes, using milk evaporation as a case study to illustrate its potential. By combining process flowsheeting and multiobjective optimization, sustainable design and optimization of food industry processes can be achieved.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Biotechnology & Applied Microbiology
Maellis Belna, Amadou Ndiaye, Franck Taillandier, Louis Agabriel, Anne-Laure Marie, Genevieve Gesan-Guiziou
FOOD AND BIOPRODUCTS PROCESSING
(2020)
Article
Multidisciplinary Sciences
Genevieve Gesan-Guiziou, Aude Alaphilippe, Mathieu Andro, Joel Aubin, Christian Bockstaller, Raphaelle Botreau, Patrice Buche, Catherine Collet, Nicole Darmon, Monique Delabuis, Agnes Girard, Regis Grateau, Kamal Kansou, Vincent Martinet, Jeanne-Marie Membre, Regis Sabbadin, Louis-Georges Soler, Marie Thiollet-Scholtus, Alberto Tonda, Hayo Van-Der-Werf
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)