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Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes during Food...
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Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes during Food Processing or Storage

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

Deadline for manuscript submissions: 20 February 2025 | Viewed by 1546

Special Issue Editors

Dr. Jiakai Lu

E-Mail Website
Guest Editor
Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
Interests: sustainable food process engineering; modelling and numerical simulation; interfacial transport phenomena; rheology
Dr. Carlos M. Corvalan

E-Mail Website
Guest Editor
Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47906, USA
Interests: food engineering; biological engineering; physicochemistry and thermodynamics of biomaterials and bioprocess; rheology, micro-rheology and interfacial dynamics; modeling and computational simulation

Special Issue Information

Dear Colleagues,

Understanding the intricate dynamics of safety and quality attribute changes during food processing or storage is pivotal for ensuring food safety and maintaining product quality throughout shelf-life. Mathematical and kinetic modeling techniques play a pivotal role in this pursuit, offering predictive insights into the complex transformations within food systems.

This Special Issue aims to curate original research and reviews focused on mathematical and kinetic modeling methodologies, encompassing a broad spectrum of approaches. Contributions are invited to explore various mathematical models, including reaction kinetics, transport phenomena, predictive algorithms, statistical modeling, computational simulations and machine learning applications. The focus is on decoding and forecasting alterations in chemical, microbiological, physical and sensory attributes. Submissions should demonstrate the application of diverse modeling frameworks across different food categories and processing scenarios, aiming to unravel the kinetics underlying safety and quality changes.

We encourage submissions that highlight the diverse array of mathematical models utilized, showcasing their transformative potential in enhancing our comprehension of safety and quality dynamics during food processing or storage.

Dr. Jiakai Lu
Dr. Carlos M. Corvalan
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

  • food process engineering
  • storage
  • food quality and safety
  • mathematical/kinetic modeling
  • interfacial transport phenomena
  • rheology

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Published Papers (1 paper)

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Research

14 pages, 3569 KiB  
Article
Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology
by Antonia de Torres, Francisco Espínola, Manuel Moya, Cristóbal Cara Corpas, Alfonso M. Vidal and Salvador Pérez-Huertas
Foods 2024, 13(13), 2093; https://doi.org/10.3390/foods13132093 - 1 Jul 2024
Viewed by 1244
Abstract
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil [...] Read more.
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potentially impacting the quality and quantity of olive oil produced. This study aims to assess the impact of agronomic factors, i.e., olive maturation and irrigation management, as well as the technological factors involved in the production process, on the antioxidant content of Picual virgin olive oil. Mathematical models were developed to maximize the concentration of polyphenols, orthodiphenols, chlorophylls, carotenes, and tocopherols in olive oils. Findings indicate that increasing the malaxation temperature from 20 to 60 °C and reducing the mixing time from 60 to 20 min positively influenced the polyphenol and orthodiphenol content. Although irrigation did not significantly affect the polyphenols, pigments, and α-tocopherol contents, it may enhance the β- and γ-tocopherol content. Optimal conditions for producing antioxidant-enriched virgin olive oils involved olives from rainfed crops, with a moisture index of 3–4, and a 60-min malaxation process at 60 °C. Under these conditions, the total phenol content doubled, pigment content increased fourfold, and α-tocopherol content rose by 15%. These findings provide relevant knowledge to interpret the year-to-year variation in both organoleptic and analytical profiles of virgin olive oils. Full article
(This article belongs to the Special Issue Mathematical/Kinetic Modeling of Safety and Quality Attribute Changes during Food Processing or Storage)
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