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The Application of Heating in Food Processing and Food Quality...
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The Application of Heating in Food Processing and Food Quality Changes

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

Deadline for manuscript submissions: 18 July 2024 | Viewed by 3662

Special Issue Editor

Dr. Yvan Llave

E-Mail Website
Guest Editor
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
Interests: food engineering; food thermal processing; computer simulation

Special Issue Information

Dear Colleagues,

Heat treatment is one of the most widely used techniques for extending the shelf life of foods; reducing the microorganism load; and improving the flavor, texture, appearance, and digestibility of foods. However, it is well known that insufficient heating compromises the food, leaving it potentially unsafe to digest, whereas overheating may result in quality attributes and nutritional component losses. Therefore, the application of heating in food processing, besides ensuring safety, needs to evaluate the retention of food nutrients as well as the physical quality changes. Several traditional, emerging, and hybrid technologies have been developed and are being progressively applied with the aim of producing safe and high-quality products, including microwave, radio frequency, ohmic, and infrared radiation, etc. Improvements in the application of heating in food processing are conducted not only experimentally but also using novel computer simulation models to: (1) predict heat and mass transfer during heat treatment, (2) ensure the safety of the process by evaluating thermal lethality, (3) evaluate the quality changes, and (4) derive the optimal heat treatment conditions. This Special Issue welcomes original research papers and review articles focused on the current research and future prospects of the application of heating in food processing and food quality changes considering modeling and simulation techniques.

Dr. Yvan Llave
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

  • traditional, emerging, and hybrid thermal technologies
  • food nutrients retention
  • physical quality changes analysis
  • computer simulation
  • microwave heating
  • radio frequency heating
  • ohmic heating
  • infrared radiation heating

Published Papers (3 papers)

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Research

19 pages, 10777 KiB  
Article
Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices
by Qiaonan Yang, Xiaokang Yi, Hongwei Xiao, Xufeng Wang, Lin Liu, Ziya Tang, Can Hu and Xibing Li
Foods 2024, 13(9), 1295; https://doi.org/10.3390/foods13091295 - 23 Apr 2024
Viewed by 549
Abstract
An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional [...] Read more.
An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional characteristics of apricot slices were evaluated. PVD required the shortest time (16.25 h), followed by IRD (17.54 h), HAD (21.39 h), and VFD (34.64 h). VFD resulted in the best quality of apricot slices, with the smallest color difference (ΔE = 13.64), lowest water activity (0.312 ± 0.015) and browning degree (0.35), highest color saturation (62.84), lowest hardness (8.35 ± 0.47 N) and shrinkage (9.13 ± 0.65%), strongest rehydration ability (3.58 ± 0.11 g/g), a good microstructure, and high nutrient-retention rates (ascorbic acid content: 53.31 ± 0.58 mg/100 g, total phenolic content: 12.64 ± 0.50 mg GAE/g, and carotenoid content: 24.23 ± 0.58 mg/100 g) and antioxidant activity (DPPH: 21.10 ± 0.99 mmol Trolox/g and FRAP: 34.10 ± 0.81 mmol Trolox/g). The quality of PVD-treated apricot slices was second-best, and the quality of HAD-treated apricot slices was the worst. However, the energy consumption required for VFD was relatively high, while that required for PVD was lower. The results of this study provide a scientific basis for the large-scale industrial production of dried apricots. Full article
(This article belongs to the Special Issue The Application of Heating in Food Processing and Food Quality Changes)
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24 pages, 3125 KiB  
Article
Effect of Thermosonication on the Nutritional Quality of Lapsi (Choerospondias axillaris) Fruit Juice: Application of Advanced Artificial Neural Networks
by Puja Das, Prakash Kumar Nayak, Baskaran Stephen Inbaraj, Minaxi Sharma, Radha krishnan Kesavan and Kandi Sridhar
Foods 2023, 12(20), 3723; https://doi.org/10.3390/foods12203723 - 10 Oct 2023
Cited by 3 | Viewed by 1591
Abstract
This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of [...] Read more.
This study explored the effect of thermosonication on the nutritional properties of lapsi (Choerospondias axillaris) fruit juice. The intent of the present investigation was to process lapsi fruit juice using both thermosonication and thermal pasteurisation and to compare the effects of these treatments on the juice’s physicochemical, nutritional, and microbiological qualities. In order to maximise the retention of nutritional properties, enhance juice quality, and boost efficiency, an artificial neural network (ANN) model was also developed to forecast the optimisation of process parameters for the quality of lapsi fruit juice. This study establishes a novel experimental planning method using an ANN to multi-objectively optimise the extraction process and identify the ideal extraction conditions for thermosonication (50, 75, and 100% amplitude at 30, 40, and 50 °C for 15, 30, 45, and 60 min) to augment lapsi juice’s nutritional and microbiological properties by improving certain attributes such as ascorbic acid (AA), antioxidant activity (AOA), total phenolic content (TPC), total flavonoid content (TFC), total plate count, and yeast and mould count (YMC). The maximum values for AA (71.80 ± 0.05 mg/100 mL), AOA (74.60 ± 0.28%), TPC (187.33 ± 0.03 mg gallic acid equivalents [GAE]/mL), TFC (127.27 ± 0.05 mg quercetin equivalents [QE]/mL), total plate count (not detected), and YMC were achieved in thermosonicated lapsi juice (TSLJ) under optimal conditions. For AA and TFC, the optimal conditions were 100% amplitude, 40 °C, and 45 min. For AOA and TPC, the optimal conditions were 100% amplitude, 40 °C, and 60 min, and for YMC, the optimal conditions were 100% amplitude, 50 °C, and 60 min. According to the findings, thermosonicated juices have improved nutritional properties, making them an excellent source of bioactive elements for use in both the food and pharmaceutical sectors. According to this study, ANN has been identified as a valuable tool for predicting the effectiveness of lapsi fruit juice extraction, and the application of thermosonication as an approach for lapsi juice preservation could be a potential successor to thermal pasteurisation. This approach can help to minimise or hinder quality degradation while improving the juice’s functionality. Full article
(This article belongs to the Special Issue The Application of Heating in Food Processing and Food Quality Changes)
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17 pages, 981 KiB  
Article
Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil
by Qihui Xie, Chengming Wang, Luqiu Peng, Yiyang Dong, Yu Gao, Jing Xu, Hongzheng Ping and Shilin Liu
Foods 2023, 12(17), 3204; https://doi.org/10.3390/foods12173204 - 25 Aug 2023
Cited by 2 | Viewed by 961
Abstract
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the [...] Read more.
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90–170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90–170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90–170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting. Full article
(This article belongs to the Special Issue The Application of Heating in Food Processing and Food Quality Changes)
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