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Mechanism and Engineering Research on Processing, Storage and Preservation of...
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Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food: 2nd Edition

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

Deadline for manuscript submissions: 15 September 2025 | Viewed by 182

Special Issue Editors

Prof. Dr. Min Zhang

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Guest Editor
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: fresh food; processing, storage; preservation; fresh food supply chain, packaging; transportation; functionality; safety; freshness
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Danshi Zhu

E-Mail Website
Guest Editor
Food Science and Technology, Bohai University, Jinzhou, China
Interests: fruits and vegetables; processing; preservation; fruit juice; fermentation; flavor; stuffing; functionality
Prof. Dr. Jicheng Xu

E-Mail Website
Guest Editor
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
Interests: fresh food; processing storage; food engineering; food drying; food radio frequency processing; food microwave processing; structure function in foods

Special Issue Information

Dear Colleagues,

The policy of expanding domestic demand promotes the quality demand of consumers for fresh processed food, and enterprises can accelerate the research on and development of high-value-added products. On one hand, the fresh food processing industry will further integrate with advanced technology. In the future, fresh food processing will accelerate the integration of production, processing and marketing, use high-quality and innovative technologies to transform traditional industries, and realize waste free processing and multi-level development and utilization‌. On the other hand, with the improvement of residents' living standards and the enhancement of health awareness, consumers' demand for fresh processed products continues to grow. Personalized and diversified needs encourage fresh food processing enterprises and researchers to continue to innovate and develop more flavors, packages and functions‌. Consequently, exploring the novel technologies of processing, storage, and preservation is becoming essential for fresh food. Innovative and promising technologies have been adopted to ensure safe production with changing consumer needs and fresh food health issues. This Special Issue will compile a range of original research and review articles on the latest progress, challenges, and prospects regarding new processing, storage, and freshness-preserving technologies for fresh food.

Prof. Dr. Min Zhang
Prof. Dr. Danshi Zhu
Prof. Dr. Jicheng Xu
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

  • fresh food
  • processing and storage
  • preservation
  • fresh food supply chain and packaging
  • transportation
  • functionality
  • safety
  • freshness

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (1 paper)

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Research

19 pages, 7955 KiB  
Article
Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses
by Kaiyan You, Qianyu Li, Ya Wang and Xuehui Cao
Foods 2025, 14(9), 1535; https://doi.org/10.3390/foods14091535 (registering DOI) - 27 Apr 2025
Abstract
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The [...] Read more.
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18–24 min compared to 8–16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20–22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time. Full article
(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food: 2nd Edition)
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