Journal of Food Engineering

Sat, 01/18/2020 - 03:19
Author(s): Jens Petter Wold, Marion O'Farrell, Jon Tschudi, Carl Emil Eskildsen, Petter Vejle Andersen, Silje OttestadAbstractDuring industrial heat treatment of food products, the core temperature is a critical control parameter with respect to food quality and in particular food safety. This paper presents a novel prototype system based on near-infrared spectroscopy (NIRS) that enables...
Sun, 01/12/2020 - 03:20
Author(s): Deshuai Yuan, Jinbao Jiang, Xiaojun Qiao, Xiaotong Qi, Wenjia WangAbstractNear-infrared hyperspectral imaging (NIR-HSI) can be used for nondestructive, rapid, real-time detection in food safety; however, irregular sample topographies introduce variations in the spectral intensity that impair subsequent classification and inversion processes. In this study, the spectral variations in...
Fri, 01/10/2020 - 03:20
Author(s): Yaodi Zhu, Jiaye Zhang, Miaoyun Li, Lijun Zhao, Hongrong Ren, Longgnag Yan, Gaiming Zhao, Chaozhi ZhuAbstractThe Gram-positive, anaerobic, spore-forming bacterium, Clostridium perfringens (C. perfringens) causes a variety of diseases in humans and other animals. Spore germination is thought to be the first stage of infection by C. perfringens. AGFK, a mixture of l-asparagine, d-glucose...
Wed, 01/08/2020 - 03:23
Author(s): Dong Hu, Renfu Lu, Yibin YingAbstractUnderstanding optical properties of food and agricultural products is essential to apply optical techniques for quality and safety assessment. This research was aimed at optimizing the frequency region through an inverse algorithm for better quantification of the optical absorption (μa) and reduced scattering (μs´) coefficients of two-layered food...
Wed, 12/25/2019 - 03:20
Author(s): Steffen F. Hansen, Sean A. Hogan, John Tobin, Jan T. Rasmussen, Lotte B. Larsen, Lars WikingABSTRACTCommercial ingredients containing milk fat globule membrane (MFGM) material are currently isolated from heavily processed dairy streams. The aim of this study was to achieve a more gentle isolation of MFGM material by means of ceramic dia-microfiltration of raw whole milk to separate fat...
Mon, 11/25/2019 - 03:22
Author(s): Lele Shao, Yi Liu, Xiaojing Tian, Huicong Wang, Qianqian Yu, Xingmin Li, Ruitong DaiAbstractOhmic heating (OH), an alternative thermal processing technique, has various applications in food industry in recent years. To better understand the inactivation of microorganisms treated with OH, effects of OH with different voltage gradient (5 and 10 V/cm) and frequency (50 and 500 Hz) on the...
Wed, 10/23/2019 - 03:29
Author(s): Jiyoon Yi, Kang Huang, Glenn M. Young, Nitin NitinAbstractCross-contamination of fresh produce during postharvest processing could be a significant risk factor that can lead to foodborne outbreaks. The aim of this study was to simulate cross-contamination from a contaminated lettuce to non-contaminated leaves/abiotic surfaces (glass, polyethylene), quantify the bacterial transfer...
Sat, 10/19/2019 - 03:26
Author(s): S.A. Tabibian, M. Labbafi, G.H. Askari, A.R. Rezaeinezhad, H. GhomiAbstractIn the current work, the effect of atmospheric cold plasma pretreatment (15, 30, 45, and 60) on the drying kinetics, drying time and energy consumption during hot-air drying (60 ᵒC, 1.5 m/s) of saffron was studied. The effect of cold plasma pretreatment on the amount of some bioactive compounds including crocin...
Wed, 09/25/2019 - 03:24
Author(s): Felix Schottroff, Katja Johnson, Nicholas B. Johnson, Matthieu F. Bédard, Henry JaegerAbstractPulsed electric fields (PEF) can be used to pasteurize aqueous liquid foods at reduced temperatures to provide increased product quality, depending on the individual product to be treated. Thus, the continuous decontamination of high solids (10-25 % dm) protein solutions by PEF at neutral pH...
Tue, 09/24/2019 - 03:24
Author(s): Osvaldo E. Sponton, Adrián A. Perez, María F. Stechina, Liliana G. SantiagoAbstractA process to obtain protein nanovehicles to carry lipophilic bioactive compounds (LBC) was developed by heat treatment of industrial liquid egg white (EW) in a batch reactor (1.0 L). It was noted an increase in particle size with heating temperature, nevertheless, a clear relationship with heating time...