Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
New Methods in Food Processing and Analysis
share announcement

New Methods in Food Processing and Analysis

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 1284

Special Issue Editor

Prof. Dr. Marc Regier

E-Mail Website
Guest Editor
Food Process Engineering, Trier University of Applied Sciences, Trier, Germany
Interests: new methods of food processing and analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The planned Special Issue on “New Methods in Food Processing and Analysis” should present cutting-edge advancements in food processing and analysis, presenting a comprehensive overview of new methods that could possibly change the food industry. The collection of articles should showcase innovative techniques that enhance efficiency, safety, and quality in food production. Topics of interest range from novel processing technologies, such as high-pressure processing, pulsed electric fields, and advanced thermal treatments, to state-of-the-art (in- and offline) analytical tools, including spectroscopy, tomography, chromatography, and molecular techniques and the use of artificial intelligence. Researchers and industry experts can contribute insights into how these methods address contemporary challenges, such as sustainability, traceability, and authenticity in the food supply chain. This Special Issue should serve as a valuable resource for professionals, academics, and policymakers seeking to stay abreast of the latest developments shaping the future of food processing and analysis.

Prof. Dr. Marc Regier
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • innovative processing techniques
  • sustainability
  • quality and safety
  • process analytical technology
  • artificial intelligence/machine learning techniques
  • traceability and authenticity

Published Papers (1 paper)

Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

12 pages, 9555 KiB  
Article
Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change
by Wei Wang, Xiaoling Zhou, Wenlong Li, Jing Liang, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Bin Xu and Jiyong Shi
Foods 2024, 13(3), 504; https://doi.org/10.3390/foods13030504 - 05 Feb 2024
Viewed by 1019
Abstract
Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, [...] Read more.
Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality. Full article
(This article belongs to the Special Issue New Methods in Food Processing and Analysis)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-1
Back to TopTop