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Processes
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Feature Papers in the "Food Process Engineering" Section
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Feature Papers in the "Food Process Engineering" Section

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 December 2024 | Viewed by 1724

Special Issue Editor

Prof. Dr. Dariusz Dziki

E-Mail Website
Guest Editor
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Interests: food processing; milling; grinding; drying; baking; extrusion; bioactive compounds of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing is an indispensable component of the modern food system, significantly impacting the quality, safety, and availability of food products. Continuous innovations and process engineering improvements ensure that food processing plays a crucial role in providing sustainable and safe food for the global population. Contemporary food processing faces numerous challenges, such as increasing consumer demands for natural and minimally processed foods, the need to reduce environmental impact, and adaptation to evolving regulatory frameworks. Innovations in food engineering, such as intelligent packaging, biotechnology, and advanced processing methods, are essential for the future of food processing. Another significant trend in food processing is the utilization of byproducts. The use of byproducts is critical for sustainable development and the optimization of food resources. Byproducts arise during various stages of raw material processing, and their proper management can yield numerous ecological, economic, and social benefits. Utilizing byproducts in food processing is a key element in the pursuit of a more sustainable and efficient food system. By reducing waste, conserving resources, and creating new valuable products, it contributes to environmental protection, economic growth, and improved health outcomes.

This Special Issue “Feature Papers in the “Food Process Engineering” Section” is dedicated to all aspects concerning the engineering aspects of food processing, starting from the characterization of the physicochemical properties of raw materials, through to their transportation, storage, and processing, and up to the characterization of the final products. Given this context, this Special Issue aims to gather high-quality research focused on innovations in food process engineering. Topics of interest include, but are not limited to, the following areas:

  • Physicochemical properties of raw materials and food products;
  • Modern food processing methods;
  • Unit operations in food production;
  • Energy-efficient food processing methods;
  • Utilization of byproducts in food processing;
  • Sustainable food production;
  • New food product design;
  • Trends in food process engineering.

Prof. Dr. Dariusz Dziki
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • characterization of food
  • innovations and new technologies
  • sustainable development
  • process and system design
  • trends in the food industry
  • food pretreatment
  • food engineering
  • byproduct of food processing

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

Published Papers (2 papers)

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Research

19 pages, 8194 KiB  
Article
Synergistic Effects of Pea Protein on the Viscoelastic Properties of Sodium Alginate Gels: Findings from Fourier Transform Infrared and Large-Amplitude Oscillatory Shear Analysis
by Won Byong Yoon, Hwabin Jung and Timilehin Martins Oyinloye
Processes 2024, 12(8), 1638; https://doi.org/10.3390/pr12081638 - 3 Aug 2024
Viewed by 794
Abstract
The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried [...] Read more.
The rheological characteristics of pea protein (PP100%) and alginate (AG100%) as pure and mixed gels with different levels of pea protein (AP90:10, AP80:20, and AP70:30) were investigated via large-amplitude oscillatory shear (LAOS) and Fourier transform infrared (FTIR). Small-angle oscillatory shear (SAOS) was carried out for the samples, and a slight frequency dependence of the storage modulus (G′) and the loss modulus (G″) was observed for the pastes and gels, indicating the formation of a weak network, which is crucial for understanding the gel’s mechanical stability under small levels of deformation. Elastic and viscous Lissajous curves from the LAOS measurement at different levels of strain (1 to 1000%) elucidated that the mixed gels formed a strong network, which showed breakdown at high deformation (>100% strain). The synergistic strengthening of the network of the mixture was noticeable in the Fourier transform and Chevyshev harmonic analyses. This analysis indicated that the nonlinearity of e3/e1 and v3/v1 started at higher levels of strain for the mixed gels. The FTIR spectra revealed that there was no strong interconnection by crosslinking between pea protein and sodium alginate, indicating that the synergistic effect mainly came from electrostatic interactions. These findings suggest that combining alginate with pea protein can enhance the mechanical properties of gels, making them suitable for various food applications. Full article
(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)
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15 pages, 1560 KiB  
Article
Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability
by Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska and Dariusz Dziki
Processes 2024, 12(8), 1577; https://doi.org/10.3390/pr12081577 - 27 Jul 2024
Viewed by 553
Abstract
Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 [...] Read more.
Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. Full article
(This article belongs to the Special Issue Feature Papers in the "Food Process Engineering" Section)
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