Article
Biotechnology & Applied Microbiology
Bukke Vani, Swayampakula Kalyani, Manideep Pabba, Sundergopal Sridhar
Summary: The study demonstrates the use of indigenous hydrophilized polyamide membrane for concentrating watermelon juice through forward osmosis, preserving its taste, color, and nutrients. Experimental trials show a significant increase in lycopene concentration factor, allowing for successful storage and application in various industries.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
Review
Engineering, Chemical
I. G. Wenten, K. Khoiruddin, R. Reynard, G. Lugito, H. Julian
Summary: The concentration and preservation of heat-sensitive sensory and nutritional components in fruit juice is challenging in food processing. Forward-osmosis membranes offer a promising solution, but face issues such as concentration polarization, organic fouling, and product contamination. By modifying membrane layers and optimizing draw solutions, these challenges can be addressed for successful fruit juice concentration.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Frank G. F. Qin, Zhongxiang Ding, Kewen Peng, Jiaojiao Yuan, Simin Huang, Runhua Jiang, Youyuan Shao
Summary: This study introduced a full-bed centrifugal filtration step to separate concentrated apple juice from the ice bed produced by suspension freeze concentration. The recovery yield of soluble solids in the concentrated juice was 93.6%, with a 6.4% solute lost due to the separation process. Through mathematical modeling, the permeability and permeability coefficient of the ice cake in the centrifugal filtration process were determined, indicating the effectiveness of this strategy as an alternative to conventional wash column for ice crystal and concentrate separation and purification.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biochemistry & Molecular Biology
Zihe Li, Chongde Wu, Jun Huang, Rongqing Zhou, Yao Jin
Summary: Forward osmosis (FO) technology shows great potential in liquid food concentration due to its ability to retain flavor components and bioactive substances completely. However, membrane fouling remains a major obstacle affecting FO performance and efficiency. The study found that utilizing the AL-FS mode for orange juice concentration, increasing the cross-flow rate, and pretreating feed solutions can effectively enhance water flux and reduce fouling resistance, while microfiltration pretreatment significantly reduces the content of major foulants.
Article
Food Science & Technology
Nouraddin Pirkhah, Seyed Ali Hosseini
Summary: This paper presents a coherent method for ranking fruit juice products in the Iranian food industry using the best-worst method. By examining the factors affecting product quality, the study highlights the potential of multi-criteria decision theory in ranking food products from different companies.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Nkululeko Nkosi, Kaniki Tumba
Summary: This study explored and optimized the dissociation conditions and kinetic data of carbon dioxide hydrates from three different juice systems. The results showed that temperature is the most influential factor, and under optimal conditions, high efficiency of hydrate formation can be achieved. These findings could contribute to the development of technical support tools and analysis methods for juice concentration production.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Green & Sustainable Science & Technology
Nur Nabilah Hanani Mohd Rosli, Noor Hafiza Harun, Roshanida Abdul Rahman, Norzita Ngadi, Shafirah Samsuri, Nurul Aini Amran, Nor Zanariah Safiei, Farah Hanim Ab Hamid, Zaki Yamani Zakaria, Mazura Jusoh
Summary: This study investigated the use of progressive freeze concentration (PFC) to concentrate cucumber juice while preserving its phenolic content. A new device called Multiple Probe Cryo-Concentrator (MPCC) was designed and optimized to improve the productivity of PFC. The results showed that the improved surface area of the MPCC and the excellent fluid movement provided by the shape factor and mixing power consumption led to a significant improvement in productivity. The study also found that the stirrer speed had the most significant impact on solute concentration in cucumber juice.
JOURNAL OF CLEANER PRODUCTION
(2022)
Review
Engineering, Chemical
Nkululeko Nkosi, Diakanua Nkazi, Kaniki Tumba
Summary: This article reviews the emerging and innovative gas hydrate-based fruit juice concentration technology, highlighting its advantages of preserving bioactive compounds and conserving energy. Carbon dioxide is found to be the preferred hydrate former for juice concentration. However, further research is needed to confirm the sustainability of this novel process.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Piotr Cyklis
Summary: This study analyzed the energy consumption of falling film evaporators in the production of juice concentrate, highlighting the influence of evaporator design and operation methods. The formation of fouling on the evaporator walls significantly impacts performance, potentially leading to a decrease in production efficiency.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Antonios Petridis, Jeroen van der Kaay, Iain W. Archibald, Susan McCallum, Julie Graham, Robert D. Hancock
Summary: In maritime environments, blueberry yield often varies greatly due to poorly adapted photosynthetic responses to low light conditions. Placing reflective mulch alongside plants can significantly increase the amount of light reaching the canopy, leading to a twofold increase in yield while maintaining fruit quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agricultural Engineering
Jebril Jebril, Donghai Wang, Kraig Rozeboom, Tesfaye Tesso
Summary: The study found that removing the grain sink significantly increased sugar accumulation, biomass, and Brix degrees in sweet sorghum. Therefore, further development of sorghum varieties without a grain sink to maximize sugar yield for biofuel production is justified.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Engineering, Chemical
Isabel Cristina da Silva Haas, Juliana Santos de Espindola, Gabriela Rodrigues de Liz, Aderval S. Luna, Marilde T. Bordignon-Luiz, Elane Schwinden Prudencio, Jefferson Santos de Gois, Isabela Maia Toaldo Fedrigo
Summary: A three-stage block freeze concentration process was studied to concentrate minerals and polyphenols in orange juice, obtaining high concentrations in the final cryoconcentrate; the antioxidant activity of the concentrated juices increased significantly across the process stages. The third stage cryoconcentrate had the highest polyphenol content and mineral levels, showing a substantial increase compared to the initial juice.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Rene Ruby-Figueroa, Rosanna Morelli, Carmela Conidi, Alfredo Cassano
Summary: In this study, osmotic distillation (OD) was used to concentrate a red fruit juice. The performance of the OD process was investigated by varying different process parameters. The optimal operating conditions were found to be a brine flow rate of 3.32 L min(-1), a juice flow rate of 3.32 L min(-1), and an initial brine concentration of 60% w/w.
Article
Chemistry, Applied
Jiangyang Qin, Wanqing Li, Ke Cai, Dandan Wang, Chenxi Peng, Lixia Luo, Shizhen Song, Yong Mei, Yong Wang
Summary: In this study, a functionalized metal-organic framework composite material (CMWCNTs@ZIF-8) was synthesized, and an electrochemical sensing platform was constructed using a modified glassy carbon electrode. The platform showed excellent performance in the detection of Zn2+ and Cu2+ in fruit juice beverages, providing a valuable method for the application of MOFs as electrochemical sensors.
MICROPOROUS AND MESOPOROUS MATERIALS
(2023)
Article
Engineering, Chemical
Moumita Sharma, Avijit Bhowal, Siddhartha Datta, Papita Das
Summary: Experiments were conducted using a baffled rotating contactor in an air-water system to explore an alternate strategy for the concentration of fruit juice, achieving significantly higher juice concentration within two hours.
CHEMICAL ENGINEERING RESEARCH & DESIGN
(2021)
Article
Chemistry, Multidisciplinary
Chaimae Moussaoui, Monica Blanco, Isabella de Bona Munoz, Merce Raventos, Eduard Hernandez
Summary: Freeze concentration is a technique that separates water from liquid food by freezing, maintaining organoleptic properties. The study optimized parameters for sucrose solutions using response surface methodology, finding the optimal conditions for freeze concentration. The factors of initial concentration, refrigerant temperature, and agitation speed were found to significantly influence the final results.
SEPARATION SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Patricio Orellana-Palma, Virgilio Lazo-Mercado, Maria Pia Gianelli, Eduard Hernandez, Rommy N. Zuniga, Guillermo Petzold
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Adriana Dantas, Silvani Verruck, Gabriela Rodrigues de Liz, Eduard Hernandez, Elane Schwinden Prudencio
Summary: The study found that spray-dried powder 2 had the highest encapsulation yield and bifidobacteria viability, while powder 3 showed the best probiotic survival rate under in vitro-simulated gastrointestinal conditions. Powders containing prebiotics showed great potential for microencapsulation of Bifidobacterium BB-12 and maintenance of cell viability in lactose-free dairy products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
D. L. Meneses, Y. Ruiz, E. Hernandez, F. L. Moreno
Summary: The study demonstrated that block freeze-concentration is an effective technique for increasing catechin and polyphenol content in green tea, while preserving antioxidant activity and maintaining physicochemical parameters and sensory attributes.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Crystallography
Wan Nur Athirah Mazli, Shafirah Samsuri, Nurul Aini Amran, Eduard Hernandez Yanez
Summary: The study introduces a new solution movement method, circular moving progressive freezing, to improve the efficiency of removing water from wastewater samples. Through response surface methodology and central composite design, optimal parameters were determined, with a validation experiment achieving a water removal rate of 89.67%.
Review
Green & Sustainable Science & Technology
Arezoo Dadrasnia, Isabella de Bona Munoz, Eduardo Hernandez Yanez, Imane Uald Lamkaddam, Mabel Mora, Sergio Ponsa, Mansour Ahmed, Laia Llenas Argelaguet, Paul M. Williams, Darren L. Oatley-Radcliffe
Summary: Livestock expansion and mass production of manure have led to an excess of nutrients in many areas, calling for the efficient recovery and re-use of nutrients from waste. Freeze concentration technology shows promise with high concentration factor and low energy usage, but remains semi-industrialized and faces challenges in nutrient recovery and energy consumption.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Engineering, Chemical
Adriana Dantas, Gisela J. Quinteros, Shadi Yaribeigi Darvishvand, Monica Blanco, Eduard Hernandez, Elane Schwinden Prudencio, Shafirah Samsuri
Summary: This study focused on the concentration of lactose-free milk using a combination of PFC and BFC, and found that carbohydrates accumulate more in the concentrated phase in PFC, while proteins tend to pass into the concentrated liquid in BFC. This approach shows promise for the development of innovative lactose-free dairy products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Adriana Dantas, Silvani Verruck, Maria Helena Machado Canella, Eduard Hernandez, Elane Schwinden Prudencio
Summary: This study successfully developed a new concentrated lactose-free probiotic yogurt, with three probiotic powders prepared using spray-drying technique showing good viability during refrigerated storage and significantly improving probiotic viability when added to yogurt.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Adriana Dantas, Silvani Verruck, Maria Helena Machado Canella, Bruna Marchesan Maran, Fabio Seigi Murakami, Lindiomar Borges de Avila Junior, Carlos Eduardo Maduro de Campos, Eduard Hernandez, Elane Schwinden Prudencio
Summary: The study investigated the water sorption properties, physical and thermal characteristics of lactose-free probiotic powders. It was found that the addition of prebiotics improved thermal stability and the powders showed potential for application in lactose-free dairy products. Affected by carrier agents, the spray-dried powders presented good size for incorporation in food products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Engineering, Chemical
Wan Nur Aisyah Wan Osman, Normi Izati Mat Nawi, Shafirah Samsuri, Muhammad Roil Bilad, Yusuf Wibisono, Eduard Hernandez Yanez, Juniza Md Saad
Summary: Membrane distillation crystallization (MDC) is a promising hybrid separation technology that combines membrane distillation and crystallization to efficiently recover clean water and high purity salt. This technology addresses the limitations of standalone membrane distillation and crystallizers, showing great potential in various applications.
CHEMBIOENG REVIEWS
(2022)
Article
Engineering, Chemical
M. Osorio, F. L. Moreno, E. Hernandez, Ruth Yolanda Ruiz-Pardo
Summary: Innovations and technology are driving the development of new beer industry products, especially in terms of exploring new flavors. Freeze concentration (FC) has emerged as a viable alternative to seize this opportunity. This study examines the application of falling-film freeze concentration (FFFC) on ethanol-water solutions and commercial beer, optimizing the conditions and assessing the sensory profile. The results show that FFFC could be a novel method for producing beer products with new flavor profiles.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Adriana Dantas, Patricio Orellana-Palma, Dinesh Kumar, Eduard Hernandez, Elane Schwinden Prudencio
Summary: This study tested two variants of the BFC technique on lactose-free milk concentration. The results showed that centrifugation-assisted BFC at 40 degrees C, 70 min, and 4500 rpm achieved the best efficiency and concentrate yield. Vacuum-assisted BFC in two stages also produced a concentrate with significantly higher content of total solids, carbohydrates, and protein compared to the initial lactose-free milk. These concentrates can be used for the development of innovative lactose-free dairy products.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Noelia Gil, Gisela Quinteros, Monica Blanco, Shafirah Samsuri, Nurul Aini Amran, Patrico Orellana-Palma, Elane Schwinden, Eduardo Hernandez
Summary: Block freeze concentration (BFC) is an emerging technology that allows for the production of high-quality organoleptic products through low temperatures. This study investigated the effects of vacuum-assisted BFC on whey, specifically examining vacuum time, vacuum pressure, and initial solids concentration. The results showed significant impacts of these variables on solute yield and concentration index. By optimizing the conditions, it is possible to recover at least 70% of lactose in whey samples in a single step.
Article
Engineering, Chemical
Flor M. Vasquez-Castillo, Eduard Hernandez, Milber O. Urena-Peralta, Isabel Achaerandio
Summary: Cryoconcentration is a method to obtain fruit juice concentrates while maintaining their properties, and a comparative study found that centrifugation-assisted method with a concentration time of 12 min showed the best results, with a concentration index (CI) of 3.0, solute yield (SY) of 59.2%, and efficiency (Eff) of 84.3%.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
E. Hernandez, A. Santos, N. Pazmino, M. Raventos, M. Blanco, F. L. Moreno, Y. Ruiz, A. Rich, S. Samsuri
Summary: "This study focuses on desalination of salt solutions using progressive stirred freeze concentration (PSFC) and block freeze concentration (BFC). The research shows that by optimizing parameters such as initial concentration, agitation speed, and refrigerant temperature, it is possible to obtain ice with low impurities suitable for human consumption. Combining vacuum-assisted BFC with PSFC may further enhance the purity of the ice obtained."
DESALINATION AND WATER TREATMENT
(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)
