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Foods
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Conventional and Emerging Processing Techniques of Food Products
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Conventional and Emerging Processing Techniques of Food Products

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

Deadline for manuscript submissions: 25 July 2024 | Viewed by 4035

Special Issue Editor

Prof. Dr. Jefferson Correa

E-Mail Website
Guest Editor
Department of Food Science, Federal University of Lavras, Lavras 37200-900, Minas Gerais, Brazil
Interests: food processing technology; drying technology

Special Issue Information

Dear Colleagues,

Emerging technologies for processed food products were introduced as an alternative to conventional food processing methods during the last few decades. The alternative technologies could significantly contribute to shortened processing times with savings in energy and provide highly balanced food safety, eventually benefiting the food industry. Although several emerging technologies have been practically applied in the processing of food products, due to various disadvantages, some problems that cannot preserve the expected quality of agricultural products still exist. Therefore, a new concept of combining multiple emerging technologies and conventional technologies has gained much interest in reducing the drawback posed by individual technology. We highlight the potential opportunities of combined processing technologies for improved production efficiency by reducing the downtime of food processing. We would like to invite you to contribute an article or review paper that focuses on the recent studies on food processing technologies.

Prof. Dr. Jefferson Correa
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

  • food engineering
  • conventional processing techniques
  • emerging processing techniques
  • thermal processing
  • nonthermal processing
  • food quality
  • food safety

Published Papers (4 papers)

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Research

13 pages, 2170 KiB  
Article
Pulse Spray Drying for Bovine Skimmed Milk Powder Production
by María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe and Eoin G. Murphy
Foods 2024, 13(6), 869; https://doi.org/10.3390/foods13060869 - 13 Mar 2024
Viewed by 904
Abstract
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of [...] Read more.
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of traditional Spray Drying (SD). Native whey proteins were well preserved and Solubility Indexes were over 98% in all cases, despite powders obtained by PSD displaying lower solubility than the SD ones. No visual difference was observable in the powders (ΔE < 2); however, PSD powders were found to be yellower with a higher Browning Index. The drying technology did not have a significant effect on powder moisture content and bulk density. Particle size distribution and scanning electron microscopy images confirmed the presence of fine particles (<10 μm) in all samples that might have provided poor flowability and wetting behavior (overall Carr Index and Hausner ratio were 33.86 ± 3.25% and 1.52 ± 0.07, respectively). Higher amounts of agglomerated particles were found at low temperatures in the products processed with both technologies, but PSD samples showed a narrower particle size distribution and hollow particles with more wrinkles on the surface (probably due to the fast evaporation rate in PSD). Overall, PSD provided SMP with comparable physicochemical characteristics to SD and, once optimized at the industrial level, could offer significant advantages in terms of thermal efficiency without significant modification of the final product quality. Full article
(This article belongs to the Special Issue Conventional and Emerging Processing Techniques of Food Products)
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15 pages, 3048 KiB  
Article
Study on the Diffusion and Optimization of Sucrose in Gaido Seak Based on Finite Element Analysis and Hyperspectral Imaging Technology
by Wenlong Li, Yu Shi, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Xuetao Hu and Jiyong Shi
Foods 2024, 13(2), 249; https://doi.org/10.3390/foods13020249 - 12 Jan 2024
Viewed by 640
Abstract
As a traditional Chinese dish cutting technology process, Gaidao artificially create cuts embedded in the food surface by cutting through it with knife, a process that currently plays an important role in the beef marinating process. And different Gaidao processes directly affect the [...] Read more.
As a traditional Chinese dish cutting technology process, Gaidao artificially create cuts embedded in the food surface by cutting through it with knife, a process that currently plays an important role in the beef marinating process. And different Gaidao processes directly affect the beef marination flavour and marination efficiency. This study is the first to propose the use of Hyperspectral imaging technology (HSI) combined with finite element analysis to investigate the effect of Gaidao process on the quality of marinated beef. The study was carried out by collecting spectral information of beef marinated with different sucrose concentrations and combining various pre-processing methods and algorithms such as PLS, BiPLS, iPLS, and SiPLS to establish a quantitative model of sucrose concentration in beef, and finally optimizing parameters such as the length, position and number of Gaidao by Finite Element Analysis (FEA), which showed that when marinated with 1.0 mol/m³ sucrose solution, the concentration of sucrose in all tissues in the Gaidao steak reached 0.8 mol/m³ and above, which greatly improved the diffusion effect of the marinade. This work provides new ideas and methods to optimize the beef marinade Gaidao process, which has important practical value and research significance. Full article
(This article belongs to the Special Issue Conventional and Emerging Processing Techniques of Food Products)
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16 pages, 879 KiB  
Article
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
by Marina Kravets, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz and Sancho Bañón
Foods 2023, 12(20), 3882; https://doi.org/10.3390/foods12203882 - 23 Oct 2023
Cited by 2 | Viewed by 947
Abstract
Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional [...] Read more.
Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised–chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications. Full article
(This article belongs to the Special Issue Conventional and Emerging Processing Techniques of Food Products)
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14 pages, 2083 KiB  
Article
Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
by María Romo, Massimo Castellari, Ricard Bou, Pere Gou and Xavier Felipe
Foods 2023, 12(14), 2688; https://doi.org/10.3390/foods12142688 - 12 Jul 2023
Cited by 2 | Viewed by 1180
Abstract
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing [...] Read more.
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with higher α-La/β-Lg ratios. The objective of this work was to study the effect of high-pressure processing (HPP) on caprine and ovine native whey concentrates (NWC) in order to obtain α-Lactalbumin (α-La)-enriched fractions. NWCs were treated at 600 MPa (23 °C) for 2, 4, and 15 min and two pH conditions were studied (physiological pH and pH 4.60). The concentration of β-Lg in supernatant fraction after HPP significantly decreased after 2 min of treatment, while the concentration of α-La was unchanged in both goat and sheep samples. Longer HPP processing times (up to 15 min) progressively increased α-La purification degree but also decreased the α-La yield. Caprine and ovine NWCs treated at physiological pH provided better α-La yield, α-La purification degree, and higher β-Lg precipitation degrees than the corresponding acidified samples, while the corresponding NWC supernatant (NWCsup) showed lower values for both surface hydrophobicity and total free thiol indices, suggesting a higher extent of protein aggregation. Effects of sample acidification and the HPP treatment were opposite to those previously reported on bovine NWC, so further characterization of caprine and ovine β-Lg should be carried out to understand their different behavior. Full article
(This article belongs to the Special Issue Conventional and Emerging Processing Techniques of Food Products)
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