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Foods
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Application of Thermal/Non-thermal Technologies in the Food Field
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Application of Thermal/Non-thermal Technologies in the Food Field

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 1035

Special Issue Editors

Dr. Seung Hyun Lee

E-Mail Website
Guest Editor
Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University, Daejeon 34134, Republic of Korea
Interests: innovative food engineering; electric field technology; food processing technologies
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Soojin Jun

E-Mail Website
Guest Editor
Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Mānoa, Honolulu, HI 96822, USA
Interests: food process control; emerging food processing technologies; biosensing and nano-engineered surfaces for extremely low microbial adhesivity; numerical modeling for thermal or microbial phenomena
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Conventional thermal processing based on heat transfer via conduction and convection has been considered the simplest and most effective method of destroying foodborne pathogens; however, excessive thermal processing often causes considerable food quality deterioration. In order to shorten thermal processing time through the enhancement of food quality, emerging technologies such as ohmic heating, microwave heating, and infrared heating have been applied in food processing. In addition, foods that have been minimally processed using non-thermal technologies have received much attention from customers. Non-thermal technologies have been widely investigated to determine their effectiveness in food preservation.

This Special Issue on the “Application of Thermal/Non-thermal Technologies in the Food Field” will deal with innovative thermal and non-thermal technologies and their effects on food quality and safety. We would like to invite authors to contribute original research and review articles related to these topics.

Dr. Seung Hyun Lee
Prof. Dr. Soojin Jun
Guest Editors

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

  • thermal processing
  • ohmic heating
  • microwave heating
  • infrared heating
  • non-thermal processing
  • plasma technology
  • ultrasonic
  • magnetic field
  • supercooling

Published Papers (1 paper)

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Research

21 pages, 4220 KiB  
Article
Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling
by Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha krishnan Kesavan and Maharshi Bhaswant
Foods 2024, 13(3), 497; https://doi.org/10.3390/foods13030497 - 04 Feb 2024
Cited by 1 | Viewed by 701
Abstract
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid [...] Read more.
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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