Food Processing Research Articles

Computational outline on heat transfer analysis and entropy generation in hydromagnetic squeezing slip flow of hybrid nanofluid

PurposeThe current work investigates an unsteady squeezed flow of hybrid-nanofluid between two parallel plates in occurrence with a uniform transverse magnetic field. Water is used as base fluid mixed with Graphene Oxide (GO) and Copper (Cu) nanoparticles. The flow considered here is under slip boundary conditions.Design/methodology/approachThe governing PDEs are transmuted into ODEs by applying an appropriate similarity transformation and then solved numerically using the 4th order R-K method with shooting technique. Graphical illustrations for velocity, temperature, entropy generation (NG), Bejan number (Be), streamline etc. are presented and discussed in detail from the physical point of view. The nature of the Nusselt number is also studied numerically through contour plots for different flow parameters.FindingsThere is no funding obtained for the research work.Social implicationsThis kind of study may be used in various fields including polymer processing, lubrication apparatus, compression including hydrodynamical machines compression, food processing etc.Originality/valueIt is observed that very little investigation has yet been made about the movement of hybrid nanofluid between two analogous plates.

Organoleptic Evaluation of Aonla (Emblica officinalis G.) Ready-To-Serve during Storage

A research experiment was conducted during the year 2019-20 and 2020-21 in the Fruit and Vegetable Processing Unit Laboratory, Department of Horticulture, College of Agriculture, Gwalior with seven different varieties of aonla viz., NA-4, NA-5, NA-6, NA-7, NA-10, Laxmi and Chakaiya for preparation of aonla RTS. Hence an attempt was made to standardized non-alcoholic based products viz., ready-to-serve with different varieties. 9 hedonic scale, out of there. From the findings, Laxmi and Chakaiya varieties were found superior with respect to colour, appearance, taste and aroma as well as flavor. The overall acceptability of processed items has been found to be significantly higher with storage periods of 30, 60, 90, and 120 days. To overcome present national and international prohibitions on the use of chemical food additives in food processing and preservation, research into biological and plant-derived food additives has considerably increased. With respect to the sensory evaluation of different aonla products was concerned, the Laxmi and Chakaiya varieties are found to be superior for the purpose of the processing industry.

Systematic Literature Review of Barriers and Enablers to Implementing Food Informatics Technologies: Unlocking Agri-Food Chain Innovation.

Access to food products is becoming more and more complex due to population growth, climate change, political and economic instability, disruptions in the global value chain, as well as changes in consumption dynamics and food insecurity. Therefore, agri-food chains face increasingly greater challenges in responding to these dynamics, where the digitalization of agri-food systems has become an innovative alternative. However, efforts to adopt and use the technologies of the fourth industrial revolution (precision agriculture, smart agriculture, the Industrial Internet of Things, and the Internet of Food, among others) are still a challenge to improve efficiency in the links of production (cultivation), processing (food production), and final consumption, from the perspective of the implementation of Food Informatics technologies that improve traceability, authenticity, consumer confidence, and reduce fraud. This systematic literature review proposes the identification of barriers and enablers for the implementation of Food Informatics technologies in the links of the agri-food chain. The PRISMA methodology was implemented for the identification, screening, eligibility, and inclusion of articles from the Scopus and Clarivate databases. A total of 206 records were included in the in-depth analysis, through which a total of 34 barriers to the adoption of Food Informatics technologies (13 for the production link, 12 for the processing link, and 9 for the marketing link) and a total of 27 enablers (8 for the production link, 11 for the processing link, and 8 for the marketing link) were identified. Among the barriers analogous to the three links analyzed are privacy and information security and high investment and maintenance costs, while the analogous enablers are mainly government support.

Anti-Diabetic Activity of Cordyceps-Fermented Edible Insects by the Promotion of Glucose Absorption.

Insects are considered important food resources for future diet due to diverse nutrients and pharmacological effects. Fermentation is an important strategy of food processing with various beneficial effects such as increasing nutrients, promoting bioavailability, and reducing anti-nutrients. Cordyceps is a mushroom that grows on insects and produces various active ingredients. Therefore, we investigated the effect of Cordyceps-fermentation of insects on the nutritional composition and functional benefits of the insects. Six edible insects: Bombyx mori, Protaetia brevitarsis, Caelifera, Gryllus bimaculatus, Tenebrio molitor, and Allomyrina dichotoma were fermented with Cordyceps militaris to produce mycelia and fruiting bodies. Analysis of nutritional components showed that protein content was increased whereas carbohydrate content was decreased by the fermentation with Cordyceps. In addition, the fermented insects showed anti-diabetic efficacy by the promotion of glucose absorption as evaluated using differentiated L6-GLUT4myc cells. Quantitation using HPLC analysis suggested that cordycepin was produced in both mycelium and fruiting bodies in Cordyceps-fermented edible insects with different amounts depending on insect type and cultivation conditions. Therefore, the fermentation of insects with Cordyceps is expected to increase nutritional values and bioactive constituents and exert anti-diabetic effects.

The dominant policy approach to the right to food has been improperly underpinned by a food security paradigm

Focusing on food security is hiding the true challenge of reclaiming a truly democratic path to the right to food and adequate nutrition. Under the food security paradigm, the question of power in the food system never comes up. So, as long as access to food is guaranteed under some system or other, there is no problem. Therefore, the notion of ‘securing-the-needs-of-the-hungry’ is also meant to signal the presence of a ‘security’ discourse that identifies ‘hunger’ and the ‘hungry’ as a threat to the political economy. The dearth of active scholarship in this area may be due, in part, to the opposition that the Via Campesina’s food sovereignty narrative poses to the existing institutions handling food issues, particularly at their governance level. The increasing dependence on agriculture --not as a source of food for direct consumption, but as a source of inputs for the food processing industry-- means that the raw food commodities produced by agriculture will have a diminishing potential to directly impact human consumption and health since many are processed, reshaped and transformed into unhealthy ultra-processed formulations.

Emerging Perspectives: The Interplay of Taste Perception and Oral Microbiota Composition in Dietary Preferences and Obesity.

Recent advancements in sensory research have brought to light the intricate relationship between taste perception and the oral microbiota, prompting investigations into their influence on human health, particularly in the context of dietary preferences and obesity. This review aims to update the current understanding of how oral microbiota influence taste perception and dietary choices, elucidating shared metabolic pathways between food processing and oral bacteria. Further, this review outlines the mechanisms underlying taste perception, emphasizing the role of taste receptors and taste buds in shaping sensory experiences influenced by genetic and environmental factors. Notably, we explore the bidirectional relationship between oral microbiota and taste sensitivity, highlighting the potential impact of microbial composition on taste perception thresholds and implications for dietary habits and health outcomes, such as obesity and dental caries. However, significant research gaps remain, particularly in the understanding of the molecular mechanisms linking oral microbiota with taste sensitivity, as well as the long-term effects of microbiota-targeted interventions. Future research should focus on longitudinal studies and experimental interventions to explore these connections more deeply, offering insights into potential strategies for promoting healthier dietary behaviors and managing diet-related non-communicable diseases.

Heat and mass transfer and deformation during chiffon cake baking

The structural transformation from a foam liquid to a porous solid during cake baking involves pore development and solidification, resulting in complex coupled heat transfer, mass transfer, and deformation processes. Studying the mechanisms can provide important references for understanding the physical processes of numerous foods containing gas pores. We constructed a multiphase flow-deformation model for chiffon cake baking, and validated its accuracy by comparing the experimental results of temperature and height. Based on the model, the heat transfer, mass transfer, and deformation characteristics were investigated. In the pore-closed region, the evaporation-diffusion-condensation process of water vapor enhances heat transfer, and its contribution to heat transfer has an equivalent thermal conductivity of up to 0.64 W/(m·K), which increases the heating rate. In the pore-opening region, the water vapor evaporates from the high-temperature, high-water activity region and is transported towards the lower-temperature region and external environment. This process enhances heat transfer and induces an evaporative cooling effect, resulting in a uniform temperature distribution that remains below 100 °C across the majority of the region. Cake expansion occurs in the low-viscosity, pore-closed region, and the water vapor generated at high temperatures serves as the primary driving force source, contributing up to 84.6%.

Detection of tropane alkaloid contaminations in unprocessed soybeans and their fate in food and feed processing

Datura stramonium and other nightshade plants commonly occur as weeds and have the potential to contaminate crops with toxic tropane alkaloids. Here, the contamination of soybeans with the tropane alkaloids atropine and scopolamine after co-harvesting with thornapple plants is reported. The potential route of contamination was found to be independent of the thornapple seeds. The further fate of tropane alkaloids in downstream processes was evaluated in laboratory-scale tofu and soybean oil production. It was determined that a relatively small portion of the alkaloids is persistent in the tofu, while the reduction in soybean oil and press cake is less pronounced. No regulation is in place for the maximum amount of tropane alkaloids in soybeans, but the limits for other food crops were exceeded both in the raw and processed goods.

The choice of 16S rRNA gene sequence analysis impacted characterization of highly variable surface microbiota in dairy processing environments.

Accurate knowledge of the microbiota collected from surfaces in food processing environments is important for food quality and safety. This study assessed discrepancies in taxonomic composition and alpha and beta diversity values generated from eight different bioinformatic workflows for the analysis of 16S rRNA gene sequences extracted from the microbiota collected from surfaces in dairy processing environments. We found that the microbiota collected from environmental surfaces varied widely in density (0-9.09 log10 CFU/cm2) and Shannon alpha diversity (0.01-3.40). Consequently, depending on the sequence analysis method used, characterization of low-abundance genera (i.e., below 1% relative abundance) and the number of genera identified (114-173 genera) varied considerably. Some low-abundance genera, including Listeria, varied between the amplicon sequence variant (ASV) and operational taxonomic unit (OTU) methods. Centered log-ratio transformation inflated alpha and beta diversity values compared to rarefaction. Furthermore, the ASV method also inflated alpha and beta diversity values compared to the OTU method (P < 0.05). Therefore, for sparse, uneven, low-density data sets, the OTU method and rarefaction are better for taxonomic and ecological characterization of surface microbiota.IMPORTANCECulture-dependent environmental monitoring programs are used by the food industry to identify foodborne pathogens and spoilage biota on surfaces in food processing environments. The use of culture-independent 16S rRNA amplicon sequencing to characterize this surface microbiota has been proposed as a tool to enhance environmental monitoring. However, there is no consensus on the most suitable bioinformatic analyses to accurately capture the diverse levels and types of bacteria on surfaces in food processing environments. Here, we quantify the impact of different bioinformatic analyses on the results and interpretation of 16S rRNA amplicon sequences collected from three cultured dairy facilities in New York State. This study provides guidance for the selection of appropriate 16S rRNA analysis procedures for studying environmental microbiota in dairy processing environments.

Supply chain risk management strategies and the performance of food processing companies

Supply chain risk management strategies and the performance of food processing companies

Chemical reaction engineering of nutritional phenomena in the human body

Unlike many accomplished fields, human nutrition lacks the support of engineering science. Here, the aspects of food processing in the gastro-intestinal (GI) tract are reviewed, highlighting the experimental chemical reaction engineering (CRE) approach to digestion studies in particular. As a first look at human nutrition in terms of conservation laws, the differential forms of mass and energy balances are presented, emphasizing the chemical and biochemical reaction rates of generation and consumption and the heats associated with these reactions, respectively. These rates and the heats should be very meaningful for understanding the dynamics of nutrition within the body, though they remain unknown. Without solving the differential equations, global integrations of the mass balances within each organ, up to the organ boundary, can create control volumes for gaining new insights, such as the transient multicomponent nature of the stomach “reactor” emptying. Global integration within the human body to the boundaries of the entire GI tract, from the mouth to anus, finds the GI tract to be a “pipe outside the body.” This has revealed interesting aspects, highlighting the human body as a “molecular machine.” It is envisaged that the terms outlined here ought to be established in the future to improve human nutrition.

Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison

Industrial food processing plants often have significant thermal requirements at both low and high temperatures. These plants can produce a variety of products including frozen, chilled and grilled/steamed foodstuff, creating thermal demands at several temperature levels. Rapid freezing of the foodstuff at temperatures below -40 °C is required to preserve a high-quality product while steaming/grilling of foodstuff require heat above 100 °C. Heat recovery from the low-temperature refrigeration system provides an interesting opportunity to reduce the overall energy consumption of the plant. This paper presents different strategies to achieve heat recovery from a CO2/NH3 cascade refrigeration system. The low stage of the cascade features pumpcirculated CO2 circuits at -40 °C and -5 °C evaporation levels, while the high temperature stage consists of an ammonia circuit. For this investigation, a case is defined based on requirements for temperature level and heat quantity from the industry. Subsequently, different strategies for the integration and control of the energy systems are examined. Finally, the strategies are compared with selected key parameters and the results are presented. This article is a translation of the article by Ahrens MU, Selvnes H, Henke L, Bantle M, Hafner A. Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison. In: Proceedings of the 9th IIR Conference on the Ammonia and CO2 Refrigeration Technologies. Ohrid: IIF/IIR, 2021. DOI: 10.18462/iir.nh3-co2.2021.0034 Published with the permission of the copyright holder.

Different drying methods' effects on the nutritional components and flavor of fruits

With the continuous development of food processing technologies, drying techniques have become increasingly important in fruit processing. Different drying methods have significant impacts on the nutritional components and flavor of fruits, directly affecting the nutritional value and market competitiveness of the products. This paper reviews the principles, technical characteristics, and effects of four main drying technologies—hot air drying, freeze drying, vacuum drying, and microwave drying—on the nutritional components and flavor of fruits. By comparing the retention effects of these drying methods on vitamins, minerals, dietary fibers, and antioxidants, the paper explores future research directions and suggests technical optimization strategies. The study indicates that different drying technologies have varying advantages and disadvantages in terms of nutrient retention, flavor preservation, and drying efficiency. Strategies such as multi-factor optimization, technological combinations, and exploration of new drying technologies are proposed to provide valuable references and guidance for the fruit processing industry.

Transforming Agricultural Productivity with AI-Driven Forecasting: Innovations in Food Security and Supply Chain Optimization

Global food security is under significant threat from climate change, population growth, and resource scarcity. This review examines how advanced AI-driven forecasting models, including machine learning (ML), deep learning (DL), and time-series forecasting models like SARIMA/ARIMA, are transforming regional agricultural practices and food supply chains. Through the integration of Internet of Things (IoT), remote sensing, and blockchain technologies, these models facilitate the real-time monitoring of crop growth, resource allocation, and market dynamics, enhancing decision making and sustainability. The study adopts a mixed-methods approach, including systematic literature analysis and regional case studies. Highlights include AI-driven yield forecasting in European hydroponic systems and resource optimization in southeast Asian aquaponics, showcasing localized efficiency gains. Furthermore, AI applications in food processing, such as plasma, ozone and Pulsed Electric Field (PEF) treatments, are shown to improve food preservation and reduce spoilage. Key challenges—such as data quality, model scalability, and prediction accuracy—are discussed, particularly in the context of data-poor environments, limiting broader model applicability. The paper concludes by outlining future directions, emphasizing context-specific AI implementations, the need for public–private collaboration, and policy interventions to enhance scalability and adoption in food security contexts.

Analysis of Entropy Optimization in MHD Flow of Non-Newtonian Nanofluids with Chemical Reaction and Thermal Energies

Investigation of nanofluid flows under various conditions is becoming fascinating research due to its numerous applications in many science and engineering fields such as solar energy, geothermal energy, water purification, glass blowing, enhanced oil recovery, petroleum production and food processing. For the present requirements in thermal energy applications, this mathematical model is considered to explore the diffusion and heat source effects on the flow of conductive Casson and Maxwell nanofluids in a porous medium on an elongating sheet with a chemical reaction. Further, the effects of viscous dissipation and thermal radiation are also examined. Moreover, the entropy generation is analyzed since this approach is employed in solar energy exchangers. The governing equations and the corresponding boundary conditions are constructed. This system of partial differential equations (PDEs) is changed into a system of nonlinear ordinary differential equations (ODEs) with the help of a suitable transformation and then solved numerically by the bvp5c MATLAB package. The influences of the physical parameters on the flow phenomena are discussed and presented through figures and tables. This analysis explains that the Casson fluid flow has a higher velocity field than the Maxwell fluid flow. The Nusselt number becomes higher as the Dufour numbers increase. It has also been noticed that increasing the Brinkmann number improves the entropy and, an increase in radiation enriches the temperature profile. The concentration of the fluid is decreased for the increasing values of the higher-order chemical reaction parameter. Furthermore, comparisons of the current results were conducted for limiting examples of the problem and found to be in good agreement with existing results in the literature.

An exploratory qualitative analysis of public awareness, communication dynamics, and behavioral patterns regarding food safety in Mainland China

BackgroundFood safety stands as a critical public health concern in China. People’s perceptions and communication regarding food safety crises significantly impact their emotions and food preferences. The rise of social media has also complicated information sharing and decision-making. Exploring public’s cognitive, emotional and behaviral responses toward food safety risks is crucial for improving food safety practices and public health.MethodsFrom fall 2018 to fall 2023, 23 in-depth interviews were held using a semi-structured protocol aligned with the Risk Analysis Framework (RAF) components: risk assessment, communication, and management.ResultsOur findings showed that the public blamed unethical agriculture practices and food processing for food safety issues. People, dissatisfied with mainstream media, turned to social media to collect food safety information. Many adopted self-protective behaviors, assuming personal responsibility for food safety.ConclusionFindings from this study highlighted individuals’ concerns about environmental pollution and the use of chemical substances in food safety issues. The results underscored the need for accurate and prompt media coverage, stronger government regulation, industry self-regulation, and targeted consumer education to effectively tackle these challenges.

Improving MSME Performance Through Entrepreneurial Spirit and Business Motivation

A company must have business motivation and a strong entrepreneurial spirit. The aim of this research is to determine respondents' responses regarding the entrepreneurial spirit and motivation of the food processing MSME business in the city of Bandung. The method used in this research is a descriptive and verification method with a quantitative approach. Based on the results of statistical calculations, the magnitude of the path coefficient shows that entrepreneurial spirit has the greatest influence on MSME performance compared to business motivation, which shows that aspects such as self-confidence, courage to take risks, and innovation related to entrepreneurial spirit are more influential in improving performance. MSMEs are more than just business motivation. The dimension of self-confidence emerged as the most dominant aspect of entrepreneurial spirit, while originality (creativity and innovation) was ranked lowest. To improve entrepreneurial performance, individuals should focus on strengthening their originality by cultivating creativity and innovation, while continuously increasing their self-confidence. Business motivation has a positive and significant effect on the performance of MSMEs

Vision-based sorting in mixed food-inorganic waste stream

Processing food waste is crucial for environmental conservation and resource recovery, but inadequate sorting can lead to inorganic waste mixing with food waste. The mixed waste stream reduces the efficiency of food waste treatment facilities, and the preliminary sorting relies heavily on manual labor. To address the challenge of a non-homogeneous food-inorganic waste stream, this study proposes a vision-based system for effective sorting. A real-life Mixed Food-Inorganic Waste (MFIW) dataset containing over 13,000 samples and four categories of inorganic waste was created. Based on the dataset analysis, a Waste detection model using Deformable Convolution v3 was employed, and the appropriate positioning and classification algorithm was chosen for optimal detection performance. The Waste detection model achieves an mAP50 of 85.21 %, and the average recalls for packages, trash bags, and animal bones exceed 94 %. Additionally, the model runs at a real-time frame rate of 33.61 FPS, highlighting its suitability for industrial applications.

Passiflora By-Products: Chemical Profile and Potential Use as Cosmetic Ingredients

The cosmetics industry is constantly growing and occupies an important place in South American countries’ economies. Formulations increasingly incorporate ingredients from natural sources to promote sustainable and innovative productions, as well as to gain greater consumer acceptance. According to FAO, waste from post-harvest and food processing in developing countries exceeds 40%, generating significant environmental impacts and stimulating interest in adding value to these wastes, particularly in the fruit and vegetable sector in South American countries, thus contributing to the achievement of the UN Sustainable Development Goals (SDGs). By-products from harvesting and fruit processing of Passiflora species such as leaves, stems, peel, and seeds are a source of bioactive compounds; however, most of them are wasted. This study aims to compile reports on the chemical composition of cultivated Passiflora species, find evidence of the cosmetic activity of their extracts, and estimate their potential for inclusion in cosmetic formulations.

Agricultural Waste for Energy Storage, Conversion and Agricultural Applications

Agricultural waste residues (agro-waste) present a significant source of carbohydrates that are often underutilized despite their valuable properties. With increasing urbanization and limited non-renewable resources, the valorization of agro-waste is imperative. The global energy demand is on the rise, driven by factors such as population growth, industrialization, and a desire for enhanced living standards. Traditional energy sources, especially fossil fuels, have come under scrutiny for their environmental impact and limited availability. Consequently, there is an increasing focus on developing renewable and sustainable energy solutions, particularly through the use of agricultural waste. Agricultural waste—including crop residues, animal manure, and byproducts from food processing—represents a largely untapped resource for energy production. Converting this waste into valuable energy can help meet rising energy needs while offering environmental and economic advantages, such as mitigating waste disposal issues and creating additional income sources for the agricultural sector. Despite the significant potential of agricultural waste for energy storage and conversion, several challenges remain. These include issues related to logistics and transportation, the need for pretreatment, and concerns about economic feasibility. Future research should aim to enhance conversion technologies and better integrate agricultural waste into energy and agricultural systems. This review discusses various energy conversion technologies and applications of agricultural waste, including biofuels, biogas, and direct combustion, while exploring its role in energy storage through biochar. This review examines the composition and properties of agricultural waste, the various technologies available for energy conversion, and how agricultural waste can be utilized as a feedstock for biofuels, biogas, and direct combustion. It also investigates the integration of agricultural waste in energy storage solutions like biochar and explores other agricultural applications beyond energy production.