Article
Engineering, Chemical
Yonghong Qin, Yuexin Han, Peng Gao, Yanjun Li, Shuai Yuan
Summary: This study systematically discusses the effects of high voltage pulse discharge on chalcopyrite ore. It was found that increasing the voltage and pulse numbers led to an increase in undersize content and reduction ratio, as well as an increase in the dispersion degree of particle size distribution and a decrease in uniformity. The specific energy consumption of high voltage pulse discharge breakage was described by the Walker theory. Additionally, the high voltage pulse discharge could significantly reduce the mechanical strength of the ore and improve its grinding efficiency.
MINERALS ENGINEERING
(2022)
Article
Engineering, Chemical
Jing Zhao, Jinting Liu, Jie Wang, Jingyun Hou
Summary: This paper investigated the energy dissipation law in the coal ultrafine grinding process based on particle size distribution characteristics. By studying the fractal dimension of coal particle size distribution, the energy consumption changes of different-sized particles were characterized using a truncated particle size. A micro-energy consumption theory considering lattice fracture and agglomeration of ultrafine particles was proposed. The energy consumption fractal dimension D-E was established, and its theoretical calculation value was 2.021.
PARTICULATE SCIENCE AND TECHNOLOGY
(2023)
Article
Energy & Fuels
Jing Zhao, Jinting Liu, Mingzheng Li, Jingyun Hou
Summary: This study proposes a micro-energy consumption model for coal particles in the ultrafine grinding process, explaining the microscopic mechanical behavior by considering factors such as particle agglomeration and surface properties. Experimental analysis confirms the consistency of the model with the evolutionary process of coal particle surface morphology and chemical bond fracture.
Article
Energy & Fuels
Marvin Masche, Maria Puig-Arnavat, Peter A. Jensen, Jens Kai Holm, Sonnik Clausen, Jesper Ahrenfeldt, Ulrik B. Henriksen
Summary: This study investigates the influence of wood pellet properties on the grindability of pellets using a lab-scale disc mill. The study found that drying pellets increased their brittleness and improved their grindability, with a larger impact on industrial pellets. Beech pellets had better grindability than pine pellets.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Engineering, Chemical
Waleed H. Hassoon, Dariusz Dziki, Antoni Mis, Beata Biernacka
Summary: Reducing the moisture content in wheat grains made the grinding process more effective, resulting in a decrease in average particle size of the ground material. Lowering the grain moisture led to about a twofold decrease in the required grinding energy, and the flour obtained from dried grains showed higher water absorption and dough stability during mixing.
Article
Agricultural Engineering
Daniel Kuptz, Hans Hartmann
Summary: Fine tuning of chipper settings and feedstocks can optimize wood chip production for better quality and energy efficiency. Narrow chipper screens and sharp knives are key factors in producing high-quality wood chips.
BIOMASS & BIOENERGY
(2021)
Article
Engineering, Chemical
Wang Guo, Yuexin Han, Yanjun Li, Zhidong Tang
Summary: The wet grinding of iron ore powder using a stirred media mill was studied, and it was found that the particle size distribution of grinding products matched well with the RRB function. Operational parameters such as ball filling rates and stirrer tip speeds were investigated for their impact on PSD width and energy efficiency. An equation was established to predict PSD based on the RRB function and size-energy model, providing a good fit to grinding products under different conditions.
Article
Engineering, Mechanical
Yao Wu, Pan Lu, Feihong Lin, Wencheng Bao, Meina Qu, Ping Li, Hao He
Summary: The study assessed the accidental explosion of an ultra-high-speed grinding wheel and identified the main causes of the accident, including defects in the abrasive layer of the grinding wheel, powder metallurgy defects in the transition layer, fatigue cracks due to centrifugal and grinding forces, and adhesive failure at the interface between the grinding wheel matrix and abrasive layer.
ENGINEERING FAILURE ANALYSIS
(2021)
Article
Engineering, Chemical
S. Protonotariou, C. Ritzoulis, I Mandala
Summary: Jet milling is an emerging size reduction technique for producing superfine powders in one-step process. The efficiency of jet milling on wheat flour micronization is affected by feed rate and air pressure, with 70% feed rate being the limit for energy efficient grinding. Short grinding at high feed rate and air pressure is preferable for lower damaged starch content.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Candan Bilen
Summary: This study conducted grinding experiments on limestone samples, proposed a new method for predicting HGI based on the D-90 size parameter, considered the Bond Work Index (BWI) in grinding energy calculations, and explored the possible role of microwave pre-treatment.
Article
Engineering, Chemical
Dariusz Dziki, Waleed H. Hassoon, Aneta Kramek, Anna Krajewska
Summary: The grinding process of eight new triticale grain varieties was studied, showing that protein content was strongly influenced by variety and other components were mostly affected by genetic factors. Grinding energy was positively correlated with particle size, with Belcanto variety requiring lower energy and showing the strongest antioxidant capacity compared to other varieties.
Article
Geochemistry & Geophysics
Liang Si, Yijun Cao, Guixia Fan
Summary: The breakage and liberation of minerals are crucial for fluidized mining, where steel balls in the ball milling process not only function as grinding implements but also energy carriers that affect the breakage behavior of ores and mill production capacity. Optimal control of product particle size distribution is essential for efficient separation processes and improving mineral liberation. Matching the ball size with the quality of ground products is key for enhancing product quality and reducing energy consumption.
Article
Engineering, Chemical
Francisco J. Osuna, Mariela Fernandez, Esperanza Pavon, Rosa M. Torres Sanchez, Maria D. Alba
Summary: Mechanical treatment is crucial in the processing of porous ceramics, especially for design swelling brittle micas. The duration of grinding affects the surface area and porosity of micas, with longer grinding times causing particle agglomeration and framework defects.
ADVANCED POWDER TECHNOLOGY
(2023)
Article
Engineering, Chemical
Endene Emmanuel, Vivi Anggraini, Afshin Asadi
Summary: This study investigates the breakage behavior of olivine sand particles and identifies optimal operating parameters to obtain products with different particle size classes. The findings have important implications for sustainable soil stabilization projects.
ADVANCED POWDER TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti, Piernicola Masella
Summary: This study aims to improve the drying process of chickpeas and assess the effects of moisture content and milling speed on milling parameters, particle size distribution, and flour composition. The results show that moisture content and stone rotational speed significantly affect milling parameters, particle size, and flour composition. The optimal conditions for milling chickpeas are 10% moisture content and 320 RPM milling speed.
APPLIED SCIENCES-BASEL
(2023)
Article
Biochemical Research Methods
Siti Hajar Amir, Mohd Hafis Yuswan, Wan Mohd Aizat, Muhammad Kamaruzaman Mansor, Mohd Nasir Mohd Desa, Yus Aniza Yusof, Lai Kok Song, Shuhaimi Mustafa
Summary: This study evaluated the performance of different search engines in halal analysis and found that combining different search engines can provide a comprehensive protein list, which is helpful for future precise halal analysis.
JOURNAL OF PROTEOMICS
(2021)
Article
Food Science & Technology
Mouluda Sohany, Intan Syafinaz Mohamed Amin Tawakkal, Siti Hajar Ariffin, Nor Nadiah Abdul Karim Shah, Yus Aniza Yusof
Summary: In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch and sweet potato peel, and commercial purple sweet potato anthocyanin was incorporated into the films. The addition of anthocyanin resulted in increased thickness, water solubility, and swelling degree, as well as decreased tensile strength and tensile modulus but increased elongation at break of the films. The films showed the fastest color migration in acidic conditions and successfully monitored chicken freshness.
Article
Food Science & Technology
Sriyana Abdullah, Yus Aniza Yusof, Ibni Hajar Rukunudin, Nor Nadiah Abdul Karim Shah, Norawanis Abdul Razak
Summary: The drying rate of Clinacanthus nutans leaves can be increased using infrared radiation, which reduces drying time and optimizes energy usage. Five selected models provided the best fit for specific drying treatments, and the moisture diffusivity and activation energy values were within certain ranges.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Nur Fadhilah Khairil Mokhtar, Siti Zaharah Imran, Ming Gan Han, Mun Chun Leong, Mohd Nasir Mohd Desa, Raja Mohd Hafidz Raja Nhari, Nor Nadiha Mohd Zaki, Yus Aniza Yusof, Shuhaimi Mustafa, Amalia Mohd Hashim
Summary: The expansion of aquaculture and fish feed industry has raised concerns about the origin and safety of the ingredients used in commercially available fish feeds. This study utilized Next Generation Sequencing-based DNA metabarcoding assay to determine the composition of animal species in fish feed samples and found that commercial fish feeds in Malaysia contain undesirable animal species. Accurate and legally enforced labeling of mammalian species in fish feed products is necessary.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Review
Food Science & Technology
Hui Yi Eng, Norazatul Hanim Mohd Rozalli
Summary: Rice bran, a by-product of rice milling, contains various bioactive compounds and has high nutritional value. It has potential applications in the food industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Nurul Najihah Ilias, Norazatul Hanim Mohd Rozalli, Mohamad Haafiz Mohamad Kassim
Summary: Defatted rice bran (DRB) was used to extract nanocellulose through sequential pretreatment and ultrasonication, resulting in smaller particle size and increased crystallinity. The extracted nanocellulose showed unchanged functional groups and thermal stability, making it suitable for applications as a stabilizer for emulsions and a biocomposite material.
CHEMICAL ENGINEERING & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad
Summary: This study aimed to obtain a stable green color of metal-chlorophyll derivative complexes by utilizing metal ions. The effects of CuSO4 and ZnCl2 concentration, pH, and temperature on green amaranth purees were investigated. The formation of metallo-chlorophyll derivatives resulted in the disappearance of chlorophyll a and b peaks in Cu- and Zn-amaranth purees, confirming the successful stabilization process.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Muhammad Azhar Ali, Nor Shazwani Shaari, Muhammad Yamin, Amna Sahar, Yus Aniza Yusof
Summary: This study compared the compressibility and flowability of alkalized and natural cocoa powders and designed the minimum opening size of storage equipment. The properties of both cocoa powders were found to be similar. The findings of this study are important for the design of storage equipment and analysis of powder behavior in the industry.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Mohammad Fikry, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Syahrul Anis Hazwani Mohd Baroyi, Nashratul Shera Mohamad Ghazali, Kazunori Kadota, Shuhaimi Mustafa, Hazizi Abu Saad, Nor Nadiah Abdul Karim Shah, Saleh Al-Ghamdi
Summary: Sonication, a new and eco-friendly method, can extend food products' shelf life. This study investigated the effects of ultrasonication and thermal treatments on an energy drink made from dates during cold storage. The results showed significant differences in pH, color, and sensory attributes among the treated and untreated samples. The study also found positive correlations between pH and sweetness, as well as L* value and appearance of the drink. Additionally, the predicted shelf life of the sonicated drink was longer than the control and thermally processed drinks.
Article
Food Science & Technology
Rinee Najwa Mohamat, Nur Rabiatul Adawiah Mohammad Noor, Yus Aniza Yusof, Suriana Sabri, Norhasnida Zawawi
Summary: This study examines the physicochemical, rheological, and antibacterial properties of sugar-based adulterated stingless bee honey. The results demonstrate that the addition of high fructose corn syrup (HFCS) significantly alters the properties and antimicrobial activity of the honey. These findings are crucial for regulatory bodies to ensure the authenticity and quality of honey sold in the market.
Article
Polymer Science
Syahrul Anis Hazwani Mohd Baroyi, Yus Aniza Yusof, Nashratul Shera Mohamad Ghazali, Alhussein M. Al-Awaadh, Kazunori Kadota, Shuhaimi Mustafa, Hazizi Abu Saad, Nor Nadiah Abdul Karim Shah, Mohammad Fikry
Summary: Applying energy supplements in gel form can solve the problem of gastric discomfort, making it a practical alternative. This study focused on developing date-based sports energy gels using nutritious ingredients like black seed extract and honey. Different date cultivars have different effects on the physical and mechanical properties of the gels. The sensory evaluation showed that the Medjool-based gel received the highest score, indicating it is the most preferred by consumers.
Article
Polymer Science
Nor Atikah Husna Ahmad Nasir, Mohd Hafis Yuswan, Nor Nadiah Abd Karim Shah, Aswir Abd Rashed, Kazunori Kadota, Yus Aniza Yusof
Summary: This study introduced a D-optimal design mixture to evaluate the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. A quadratic polynomial model was developed using the D-optimal design approach, showing strong correlations with experimental data for pH, TSS, and MS. The study identified the optimum combination of significant factors using the D-optimal design, ensuring the reliability of the developed model. The findings provide valuable insights for the development of functional food products, guaranteeing their quality, safety, and extended shelf-life.
Article
Fisheries
Sairatul Dahlianis Ishak, Yus Aniza Yusof, Mohd Salleh Kamarudin
Summary: This study tested the use of starches from three local crops as replacements for corn starch in producing feed for Malaysian mahseer. The results showed that the quality of the extrudates produced from these starches was comparable to that of corn starch, with cassava starch producing extrudates with the best external appearance.
JOURNAL OF APPLIED AQUACULTURE
(2022)
Proceedings Paper
Agronomy
A. S. Aridi, Y. A. Yusof, N. L. Chin, N. A. Ishak, N. A. Yusof, Y. N. Manaf
Summary: Chitosan was extracted from Leucaena leucocephala (LL) pods collected from three locations in west coast Malaysia. The extracted chitosan A from LL pods had higher yield and whiteness index compared to chitosan B. Decolorization treatment with method B produced chitosan with a higher percentage of whiteness index compared to method A.
7TH INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE, FOOD AND ENERGY
(2021)
Article
Food Science & Technology
Lai Fa Tan, Elaine Elaine, Liew Phing Pui, Kar Lin Nyam, Yus Aniza Yusof
Summary: This study successfully utilized Chrysanthemum morifolium essential oil to enhance chitosan film, thereby extending the shelf life of fresh raw chicken and beef. The physical, mechanical, and chemical properties of the edible film were comprehensively evaluated, showing promising results for its potential use as an environmentally friendly food packaging material.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
(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)
