Showing papers in "Journal of Food Engineering in 2023"
TL;DR: In this paper , heat-assisted pH-shifting (HP) was introduced to prepare pea protein nanoparticles (PNPs) by peaprotein isolate, and oil-in-water Pickering emulsion gel stabilized by PNPs were fabricated.
42 citations
TL;DR: In this article , the authors used soy protein isolate (SPI), xanthan gum (XG) and rice starch (RS) as food ink for the 3D printing of fish analogues.
38 citations
TL;DR: In this article , different modeling methods were applied to establish the relationship between the near-infrared (NIR) spectra of the frozen samples and quality indicators of drip loss, texture parameters including hardness, chewiness, gumminess and gel strength, respectively.
37 citations
TL;DR: The use of high pressure on the products can critically alter the textural properties such as firmness, hardness, cohesiveness and others, which can decide the consumer acceptance of the foods as mentioned in this paper .
36 citations
TL;DR: In this article , the principles and applications of discharge in a gaseous medium (corona discharge) and static electric fields (SEF) are explained for a range of food processes, including microbial decontamination, freezing, thawing, etc.
32 citations
TL;DR: Wang et al. as discussed by the authors developed an attractive 3D printed dysphagia diet using 3D printing based on Hypsizygus marmoreus incorporated with different concentrations (0.3%, 0.6, 0.9, w/w) of xanthan gum (XG), locust bean gum (LBG) and kappa-carrageenan gum (KG).
32 citations
TL;DR: In this paper , a computer vision-based method is developed to measure the instant extrusion rate and width under constant extrusion pressure/force for a pneumatic 3D food printer.
31 citations
TL;DR: In this paper , konjac glucomannan was introduced to improve the wettability of gliadin, and oil-in-water Pickering emulsions with colloidal particles with algal oil as internal oil phase were fabricated.
29 citations
TL;DR: In this article , a fast simulation method based on transformation optics is proposed to analyze the effect of lossy containers on microwave food processing performance, which can increase the calculation efficiency by up to 800% with comparable or even better accuracy than the traditional method.
26 citations
TL;DR: In this paper , the physicochemical stability, rheological properties, thermal stability, and microstructure of the double emulsion were investigated, and the results revealed that W 1 /O/W 2 double emulsions with optimum stability was prepared on the parameters that the ratio of W 1 (gelatin)/O primary emulsion to the external aqueous phase was 6:4.
TL;DR: This study evaluates the use of flaxseed gum as a texture-modifier in 3D printed foods containing mung bean protein and rose powder, optimizing rheological and texture profiles for dysphagia-oriented foods with improved printability and stability.
Abstract: This study is aimed to evaluate the applicability of using flaxseed gum (FG) as a texture-modified agent for preparing dysphagia-oriented foods containing mung bean protein (MBP) and rose powder (RP) via 3D printing. Rheological and texture profiles, 3D printability, swallowing easiness/difficulty and in vitro digestion of ink formulations with different FG concentration (0%–1.5%) were evaluated. Inks containing 0.3%–1.2% FG showed uniform texture, improved viscosity, elastic modulus (G′), and fracture/yield stress than the one containing only MBP + RP. Further increase of FG content to 1.5% enhanced the incompatibility between MBP and FG and caused their microphase separation, which compromised inks’ printability and stability of the printed shapes. Ink containing 0.9% FG showed desirable printing performance and self-supporting ability, and could be classified as level 4-pureed/extremely thick dysphagia-specific food. FG addition of 0.9% did not impede the digestion of MBP and retained a higher percentage of total phenolics during simulated gastrointestinal digestion.
TL;DR: Wang et al. as mentioned in this paper reported a general approach for structuring liquid vegetable oils by a high internal phase Pickering emulsion (HIPPE) stabilized by edible soy protein isolate (SPI) nanoparticles.
TL;DR: In this article , a microwave-assisted hot air drying (MAHD) method was implemented to dry A. sessiliflorus fruits, and the results showed that MAHD significantly reduced the drying time by 51-81% compared to HAD at 55 °C.
TL;DR: In this paper , a 3D printed foods for improving appeal and/or nutrition were created by adding protein (pea/cricket) and lipid (butter) powder additives to mashed potatoes.
TL;DR: In this paper , an increase of β-cyclodextrin (β-CD)-based high internal phase emulsions (HIPEs) were prepared as building blocks for engineering high-quality 3D shapes and achieving 4D color transformation.
TL;DR: In this article , k-carrageenan (KG) incorporated with fructose (0-30%, w/v) was selected as a representation of thermo-responsive inks, and their interactive mechanism was investigated.
TL;DR: In this article , the ternary plastics were prepared by the solvent casting method using different proportions of octenyl succinic anhydride (OSA) esterified potato starch, gliadin and polyvinyl alcohol (PVA), and their structural, physicochemical and degradable properties were characterized.
TL;DR: In this paper , the current state on applications of RF equipment for various purposes of food processing is summarized, and some important findings and conclusions are provided in detail, which may help to better design and optimize RF equipment used for future food processing.
TL;DR: In this article , a protein-enriched food ink system using a pea protein isolate (PPI) by incorporating a Pea protein hydrolysate (PPH) was developed.
TL;DR: In this article , the authors investigated the mechanism of ethanol enhancing the gel properties of heat-induced silver carp (Hypophthalmichthys molitrix) surimi gels.
TL;DR: In this article , an alginate-based edible coating containing varying concentrations (0.5, 1.0, and 2.0 ml) of oregano essential oil was applied on fresh-cut papaya to assess physico-chemical, headspace, microbial, sensory and microstructural changes.
TL;DR: This paper proposes AlsmViT, a high-accuracy food image classification model using vision transformer with data and feature augmentation, achieving 95.17% and 94.29% accuracy on Food-101 and Vireo Food-172 datasets, outperforming state-of-the-art self-supervised methods.
Abstract: Food image classification is an important research direction in the field of computer vision and machine learning. However food image classification faces great challenges when dealing with foods with similar shapes but different nutritional values. In order to improve this problem, this paper proposes a high-accuracy food image classification with data augmentation and feature enhancement through vision transformer (AlsmViT), which can accurately handle foods with similar shapes but different nutritional values, which is expected to help people better manage their diet and improve their health. Our approach incorporates Augmentplus, LayerScale, and multi-layer perception mechanisms for feature local enhancement. Our models are trained and validated on the public datasets Food-101 and Vireo Food-172, respectively, where the accuracy of the AlsmViT-L model validation set is 95.17% and 94.29%, respectively. Compared with other state-of-the-art self-supervised methods, our proposed method exhibits higher accuracy in food image classification tasks.
TL;DR: In this article , a photodynamic and photothermal synergistic antibacterial film (PP/GC) was synthesized by a solution-casting method, which utilized gelatin carboxymethyl cellulose (GC) as the matrix for accommodating [email protected] nanoparticles (PPNPs), a porphyrin metal organic framework (PCN) coating with a polydopamine layer.
TL;DR: A non-destructive method estimates light penetration depth in persimmon fruit using hyperspectral imaging, validating its accuracy for assessing fruit quality through linear regression analysis in the 610-1050 nm range with high correlation (R2 > 0.8).
Abstract: Hyperspectral imaging (HSI) is one of the most studied optical techniques to estimate the internal quality of fruits and vegetables. Absorbance and reflectance of the light radiation are specific to each biological tissue and are directly related to its chemical composition and physical characteristics. These properties are influenced by other extrinsic factors, such as the instrumentation or the light source, which can reduce the reproducibility of the experiments. Determining the actual depth of light penetration into tissue could help validate non-contact methods as accurate tools to assess quality properties based on optical properties. In the case of HSI systems, it is crucial to know how far the light penetrates at each wavelength. A non-destructive approach, based on the spatially resolved spectroscopic principle, was proposed to estimate the light penetration depth of a HSI system in a Vis-NIR configuration (in the range 450–1050 nm). This method was applied to measure the light penetration depth in persimmon fruit. The absorption (μa) and scattering (μ's) coefficients from Farrell's diffusion theory were estimated using the backscattered light measured at different distances from the incident point light at each wavelength in hyperspectral images of persimmon fruit. The actual light penetration depth was obtained by measuring the reflectance of cut pieces of persimmon fruit with different thicknesses. Linear regression was used to relate the depth of penetrability obtained by both protocols, the estimated or non-destructive protocol and the actual or destructive protocol, showing a high relationship (R2 > 0.8 and RPD>2.5) in the range 610–1050 nm. This confirms that this non-destructive approach proposed for estimating the light penetration depth of a Vis-NIR HSI system in persimmon fruit is accurate, so it could be used as a valuable method to evaluate other HSI systems for different fruits.
TL;DR: In this article , faba bean protein (FBP) films were reinforced with different amounts of lignin extracted from pine cones (PL) by solution casting and the results obtained showed an elongation at break of 111.7% with the addition of 5% PL to the FBP film, which represents an increase of 107% compared to the control film.
TL;DR: In this paper , the effects of refrigerator freezing, immersion freezing and magnetic field assisted immersion freezing (MIF) on the quality of stored golden pompano (Trachinotus ovatus) muscle were investigated.