Article
Food Science & Technology
Jing-Wei Li, Jin-Hong Zhao, Xiao-Qian Dong, Hong-Wei Xiao, Sai Zhang, Yi-Jiao Peng
Summary: The effects of immersion freezing (IF), osmo-dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were investigated. IF had the shortest freezing time, followed by ODF and AF. Among the ODF groups, dehydrofreezing in 50% glucose (G-50) showed the highest quality. Compared to AF, IF in 60% ethylene glycol (EG-60) and ODF in G-50 significantly improved the quality of mangoes. Overall, IF in EG-60 was the most favorable method for frozen mangoes, resulting in improved color, reduced drip loss, increased hardness, and enhanced vitamin C and total phenol contents.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jingjing Liang, Yaopeng Ren, Yu Wang, Mengzhen Han, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Summary: The study revealed variations in quality among different kiwifruit varieties, with 'Hongyang' and 'Yate' being more suitable for fresh consumption due to their high sugar-to-acid ratio. All cultivars contained significant levels of fructose, glucose, vitamin C, and total phenolics. Some cultivars like 'Miliang', 'Allison', 'Kuimi', 'Jinkui', and 'Jinxiang' have the potential for developing high value-added antioxidant polyphenol products.
Article
Chemistry, Applied
Tian Lan, Jiaqi Wang, Yushan Lei, Jing Lei, Xiangyu Sun, Tingting Ma
Summary: This study systematically investigated the physicochemical and nutritional properties of three starchy kiwifruit flour (SKF). The results showed that SKF had high total starch content, B-type crystal structure, low pH, transparency, and setback value, as well as high swelling power and hot paste viscosity. SKF was also rich in protein, minerals, and antioxidants. It had high resistant starch content and potential for development in the food industry.
Article
Acoustics
Xinfeng Cheng, Shihao Wang, Muhammad Shahid Iqbal, Ling Pan, Lijie Hong
Summary: The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The results showed that ultrasound pretreatment reduced drying time and increased drying rate, while ultrasound-assisted osmotic dehydration had a negative effect on the drying rate. The Weibull model effectively predicted water changes during drying. NMR analysis revealed changes in water content and DSC analysis showed the inverse relationship between glass transition temperature and water content. USOD pretreatment lessened the volume shrinkage of MVD potato slices. Gravimetry was used to determine moisture sorption isotherms, and the GAB model accurately fitted the data.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Xinyu Yuan, Hao Zheng, Jiangtao Fan, Fengxia Liu, Jitao Li, Caihong Zhong, Qiong Zhang
Summary: Fourteen kiwifruit varieties of different species and flesh colors were selected to study their physicochemical and nutritional characteristics. The pectin content was significantly higher in green-fleshed kiwifruits, while red-fleshed kiwifruits had the highest total flavonoid content. The energy and carbohydrate contents of yellow-fleshed kiwifruits were significantly lower than those of red-fleshed kiwifruits. Among the 14 varieties, 'Huate', 'MHYX', 'Jinkui', and 'Xuxiang' were ranked as the top four highest-ranking kiwifruits. This study provides valuable information for quality improvement and processing.
Article
Acoustics
Jingjing Cheng, Leqi Cui
Summary: Pea protein isolates were used to produce protein-based edible films with ultrasound treatment, resulting in improved structural and functional properties such as increased transparency and tensile strength, reduced water permeability and moisture content.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Sara Hedayati, Mehrdad Niakousari, Siavash Babajafari, Seyed Mohammad Mazloomi
Summary: This review compared the properties of mucilage extracted from seeds using conventional extraction and ultrasound-assisted extraction, showing that the latter had positive effects such as increasing extraction yield, improving mucilage properties, and reducing impurities. However, the efficiency of ultrasound-assisted extraction in enhancing functional and bioactive properties of seed gums was influenced by various factors, including processing parameters and intrinsic attributes of mucilage.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Lu Li, Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jian Peng, Kejing An, Bo Zou, Wanyuan Yang
Summary: Ultrasound-assisted osmotic dehydration pretreatment significantly increases water loss and solid gain of Sanhua plum, reducing drying time and improving drying rate and effective water diffusivity. Additionally, it enhances antioxidant capacity and total phenolic retention, decreases hardness and chewiness, and improves color retention. Lower ultrasound intensity pretreatment not only reduces drying time, but also better retains the quality properties of Sanhua plum, providing a promising pretreatment for its dehydration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Tian Li, Qin Guo, Yang Qu, Yujie Li, Hongzhi Liu, Li Liu, Yu Zhang, Yuanrong Jiang, Qiang Wang
Summary: Resveratrol had a solubility of up to 95.91% in peanut oil, promoting the conversion of triglycerides and improving stability.
Article
Acoustics
Huijing Chen, Zehang Guo, Zhirong Wang, Bing Yang, Xuhui Chen, Leyan Wen, Qingqing Yang, Jianquan Kan
Summary: There is a growing demand for modified plant-based proteins with desirable physicochemical and functional properties. The use of Qingke, a promising alternative protein source, has been limited due to its imperfect functional characteristics. Ultrasound treatment was found to modify the physicochemical properties and structural changes of the Qingke protein, with effects increasing at higher frequencies. The study provides a theoretical basis for the application of multi-frequency ultrasonic technology to modify Qingke protein and expand its potential use as an alternative protein source.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Acoustics
Aslihan Yilmaz, Nurcan Tugrul
Summary: The effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated in this study. It was observed that the combination of ultrasound and microwave is an efficient, fast and environmentally friendly method for modifying corn starch.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
B. Llavata, A. Femenia, G. Clemente, J. A. Carcel
Summary: Drying is commonly used for kiwifruit industrial byproducts, but the temperature and ultrasound application greatly affect the quality. Ultrasound increases drying kinetics, especially at low temperatures. Drying changes color, but ultrasound helps preserve it at high temperatures. Antioxidant capacity and vitamin C decrease, but total phenolic content increases. Best fiber properties are observed at intermediate temperatures. Drying at 60°C with ultrasound balances speed and quality.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Jiahong Guo, Wei Fang, Feifei Wang
Summary: Given the increasing understanding of the aging process and demand for minimally invasive treatments, injectable fillers have become a promising option for correcting facial wrinkles/folds and contouring the face. However, with the availability of multiple soft tissue fillers, it is crucial to comprehend their biophysical properties and mechanisms. Hence, this review aims to provide an update on injectable filler products, analyzing and comparing their physicochemical properties and volume-filling mechanisms. Future trends and development processes for injectable fillers are also proposed.
Article
Agronomy
Yuanming Chu, Saichao Wei, Zhaoyang Ding, Jun Mei, Jing Xie
Summary: The quality of freeze-dried yellow peach slices can be improved by using ultrasound-assisted pretreatment and adding calcium lactobionate, which helps preserve the nutrient content to the greatest extent.
Review
Chemistry, Multidisciplinary
Mona Amiri, Daniel Belanger
Summary: This Review discusses the physicochemical properties of highly concentrated electrolytes, including interactions between ions and water, species structure, conductivity, and viscosity. It explains how these characteristics influence the electrochemical behavior of the electrolyte, enhancing the stability of aqueous electrolytes.
Review
Food Science & Technology
Yanan Sun, Min Zhang, Bhesh Bhandari, Chaohui Yang
Summary: This paper summarizes the formation mechanism and synthesis methods of carbon quantum dots (CQDs), and highlights their biological toxicity, antibacterial properties, and applications in food detection, nutritional components, and preservation.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Jingjing Xu, Min Zhang, Yuchuan Wang, Bhesh Bhandari
Summary: Flavor is crucial for the acceptance of meat products, and conventional cooking methods often result in decreased quality and inadequate flavor release. To meet consumers' demands for good flavors and high quality, researchers are exploring emerging technologies for enhancing flavor formation and nutritional value during thermal or non-thermal processing of meat products.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Kathika Das, Min Zhang, Bhesh Bhandari, Huizhi Chen, Baosong Bai, Manik Chandra Roy
Summary: This review summarizes recent research and major benefits of ultrasound application in assisting food freezing. Ultrasound-assisted freezing offers advantages over traditional freezing processes, including faster freezing rate, smaller and more uniform ice crystal size distribution, resulting in better preservation of microstructures and quality of frozen products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Baoguo Xu, Jianan Chen, S. M. Roknul Azam, Min Feng, Benxi Wei, Weiqiang Yan, Cunshan Zhou, Haile Ma, Bhesh Bhandari, Guangyue Ren, Xu Duan
Summary: The study found that FSFPU with different frequency modes can effectively reduce the activity of PPO in strawberry juice, with the dual-frequency ultrasound mode having the strongest inactivation effect.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Engineering, Chemical
Bimal Chitrakar, Min Zhang, Xiaohu Zhang, Bhesh Bhandari
Summary: This study found that the nutritional and phytochemical contents in asparagus leafy by-product were higher than those in the edible portion. By decreasing the particle size, the extractable rutin in the leaf increased, leading to increased antioxidant activities. It was also observed that the particle size affected the color and moisture status of the chips formulation.
Article
Engineering, Chemical
Jia-Bao Ni, Jia-Shu Zhang, Bhesh Bhandari, Hong-Wei Xiao, Chang-Jiang Ding, Wen-Jun Peng, Xiao-Ming Fang
Summary: This study investigated the effects of dielectric barrier discharge (DBD) plasma on the drying characteristics, color, and phenolic acid content of lotus pollen. The results showed that increasing the drying voltage reduced the drying time and improved the color quality of lotus pollen. Additionally, the DBD plasma-dried sample had a higher vanillic acid content compared to the fresh sample.
Article
Chemistry, Applied
Norhasnida Zawawi, Jiali Zhang, Natasha L. Hungerford, Hans S. A. Yates, Dennis C. Webber, Madeleine Farrell, Ujang Tinggi, Bhesh Bhandari, Mary T. Fletcher
Summary: The study revealed significant differences between the stingless bee honey from Australia and Malaysia, with Australian SBH showing higher levels of pH, total phenolic content, total minerals, and electrical conductivity. Additionally, all SBH had toxic elements below the standard CODEX limit.
Article
Chemistry, Applied
Tezar Ramdhan, Su Hung Ching, Sangeeta Prakash, Bhesh Bhandari
Summary: The addition of low methoxyl pectin, milk protein concentrate, and waxy starch into alginate gels increased the encapsulation efficiency while reducing the release percentage of polyphenols in water and simulated gastric fluid. Among the three biopolymers, cold-renneted MPC provided the best protection for polyphenols encapsulated in alginate microgels.
Article
Engineering, Chemical
Thao M. Ho, Thi Van Anh Nguyen, Bhesh R. Bhandari
Summary: Cyclodextrin (CD) powders are utilized as solid matrices to encapsulate gases in agri-food industries, providing processability, quality, functionality, safety, and stability to products. Gas powders produced by CD powders offer easier and safer gas utilization compared to traditional pressurized cylinders or tanks. This review discusses the amorphization of CD powders through spray drying, properties and applications of amorphous CD powders in gas encapsulation for food and agriculture production.
Article
Food Science & Technology
Sina Ghadimi Kalajahi, Narjes Malekjani, Katarzyna Samborska, Zahra Akbarbaglu, Pouria Gharehbeglou, Khashayar Sarabandi, Seid Mahdi Jafari
Summary: Alcea flower extract (AFE) was encapsulated using different carriers, and the production yield was higher when MD-WPC mixture or MD alone were used. The samples produced with MD-WPC had higher TPC and better retention of DPPH, ABTS, hydroxyl radical scavenging, and reducing power compared to other carriers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengyue Zhao, Linlin Li, Weiwei Cao, Zhe Wang, Qianqian Chu, Bhesh Bhandari, Guangyue Ren, Xu Duan
Summary: Spray drying, freeze-drying, and microwave freeze drying were used to encapsulate Cornus officinalis flavonoid (COF) using whey isolate protein and gum arabic as wall materials to improve its stability and solubility. The freeze-dried microparticles had the highest encapsulation efficiency and the smallest particle size. Spray-dried microparticles showed higher stability during storage, while the dissolution of microparticles dried by freeze-drying and microwave freeze drying was lower.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: This study investigated the foaming properties and foam structure of milk samples induced with lipolysis by different methods. The results showed that milk samples induced by microfluidisation had the highest foamability and foam stability, with small and homogeneous air bubbles. Increasing FFA content from 1.5 to 3.5μ-equiv.mL(-1) significantly decreased the surface tension, foamability, and foam stability of milk samples. The lipolysis induced by microfluidisation had less detrimental effects on the foaming properties of milk compared to ultra-turraxing and homogenisation-induced lipolysis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Christian O. Diaz-Ovalle, Seid Mahdi Jafari
Summary: Evaporators are crucial equipment in the food processing industry and can be found in various sectors such as sugar, fruit juices, dairy products, edible oils, tomato paste, and coffee. To reduce energy consumption, multiple-effect evaporators (MEEs) are recommended, where the vapor from one stage is used to heat the next stage. MEEs come in different designs and can be equipped with vapor compression systems and steam ejectors for better energy efficiency. This article provides a comprehensive overview of the fundamentals, design, simulation, control, and application of MEEs in the food industry, discussing recent advancements in the field.
FOOD ENGINEERING REVIEWS
(2023)
Article
Engineering, Chemical
Yu Hsuan How, Michelle Yee Mun Teo, Lionel Lian Aun In, Siok Koon Yeo, Bhesh Bhandari, Liew Phing Pui
Summary: This study investigates the characteristics, moisture sorption isotherm, and shelf-life prediction of freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder with protectants. The powder shows good flow and rehydration properties, with a predicted shelf-life of 33.7-46.3 days, suggesting its potential as a vaccine delivery product.
Article
Agriculture, Multidisciplinary
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: The reasons for the poor foaming quality of milk in summer are still unknown. This study collected milk samples from different processing stages in a dairy factory during two seasons and found that the composition and physical properties of milk in summer were different from those in spring, which may be the reason for its poor foamability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Thermodynamics
Shuling Guo, Ankuo Zhang
Summary: Low-temperature biopreservation is commonly used for medication storage to prolong their shelf life. However, cryo-injury can occur during cryopreservation, making it crucial to find a way to achieve long-term biopreservation without causing harm. The optimal storage temperature for different biomaterials should be investigated to improve storage efficiency. This review discusses the mechanisms of cryo-injury and biopreservation, as well as the reasons for storing biological tissues at various temperature zones. It provides valuable insights for the development of biostorage technology.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
M. Mohsin Tanveer, Craig R. Bradshaw, Joe Orosz, Greg Kemp
Summary: This study investigates the optimal geometric parameters for a spool compressor using simulation models, and the results indicate that a eccentricity ratio of 0.75 and L/D ratios between 1-1.5 can maximize the volumetric and isentropic efficiencies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Kongkuai Ying, Zhenhua Jiang, Wenting Wu, Jinjian Chu, Shaoshuai Liu, Yinong Wu
Summary: The Stirling/pulse tube cryocooler (SPC) is a highly efficient and long-lasting cryocooler for space applications. It has the ability to adjust the inter-stage refrigeration capacity dynamically by controlling the Stirling displacer in the first stage. This paper proposes an SPC with a second-stage active phase shifter (APS) that can control the phase difference at the second-stage hot end in real time. The experimental results show that the SPC with the APS can provide refrigeration capacity at different temperatures, with a minimum temperature of 13.5K.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Ligeng Li, Hua Tian, Kai Liu, Yibo Wu, Xuan Wang, Xingyu Liang, Gequn Shu
Summary: This study focuses on improving the performance of carbon dioxide refrigeration systems by introducing a multi-ejector design with three controllable ejectors. Experimental analysis shows that the system's performance can be significantly improved by adopting an optimum pressure control strategy under different operating conditions.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Joseph Al Khoury, Rabih Al Haddad, Ghiwa Shakrina, Christelle Bou Malham, Haytham Sayah, Chakib Bouallou, Maroun Nemer
Summary: This study investigates two implementation methods for calculating refrigerant thermodynamic properties and compares their performance. The results show that the implicit fitting method significantly speeds up simulation time and offers greater flexibility for modeling complex energy systems.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Mariella Mateo-Villanueva, Rodolfo Echarri
Summary: This article details three models of different complexity levels for predicting the cold production of a solar cooling device and compares their advantages and disadvantages. The results show that the transient model underestimates the cold generation, while the equilibrium model and universal model overestimate it. The transient model is a useful tool for analyzing the impact of different variables in a solar adsorption refrigeration system, while the simpler models can be used for preliminary design and feasibility studies.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
Article
Thermodynamics
Amin M. Elsafi, Majid Bahrami
Summary: The novel spherical micro-absorbers offer high sorption capacity and surface-to-volume ratios, solving issues such as solution carryover and corrosion associated with conventional absorbers.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2024)
