Journal Of Food Engineering Research Articles

A bibliometric analysis of ohmic heating on food processing in the last two decades

Novel food processing technologies have been devised to cater to the specific requirements of consumer products and tackle the challenges associated with conventional food processing technologies. Ohmic heating is a contemporary thermal-process technology with advantages for time efficiency, improved sensory and functional quality, and enhanced energy efficiency. This bibliometric investigation aimed to analyze the level of scholarly research on ohmic heating within the field of food research over the past twenty years (2003–2023). The findings indicate an upward annual growth rate of 11.09 % in the subject of food-related ohmic heating research. A total of 769 publications have been published, involving 1841 authors. Brazil is recognized as the nation with the most research contributions while Sastry, S.K., is the most productive author, and Teixeira, J.A. is the most collaborative author. Review studies examining the impact of ohmic processes on the nutritional composition of fruits, vegetables, and grains have garnered the highest number of citations. Innovative Food Science and Emerging Technologies and the Journal of Food Engineering have emerged as the most influential journals in this field. Keywords such as “ohmic heating,” “electroconductive heating,” and ”joule heating” are commonly used in academic publications on the application of ohmic heating in the food industry. Recent trends in this field focus on aspects such as extraction procedures, pasteurization, physicochemical components, and energy usage. Ohmic heating has a bright future. Rapidly growing research shows strong interest, especially recently, because of attractive advantages such as energy efficiency and sustainability. International collaborations will expand its applications in the food industry. Challenges include high capital costs, maintenance, and unclear regulations. Future research should focus on cost-effective materials, thermal stability, food safety, and broader applications. With a clear path, the food industry can adopt ohmic heating technology as affordable and ecofriendly technology more efficiently.

Corrigendum to “Process history of calcium caseinate affects fibre formation” [Journal of Food Engineering 275 (2020) 109866

Corrigendum to “Process history of calcium caseinate affects fibre formation” [Journal of Food Engineering 275 (2020) 109866

Author's response for Letter to Editor sent by Paul Smith ( ) regarding the article “Hybrid hydrogel dispersed low fat and heat resistant chocolate” by F.P. Francis and R. Chidambaram [Journal of Food Engineering 256 (2019) 9–17

Author's response for Letter to Editor sent by Paul Smith ( ) regarding the article “Hybrid hydrogel dispersed low fat and heat resistant chocolate” by F.P. Francis and R. Chidambaram [Journal of Food Engineering 256 (2019) 9–17

Design and implementation of the driver system for Hamamatsu C12880MA microspectrometer

Recent miniaturization developments in devices for spectroscopy have reduced greatly their costs and increased their availability for a wide range of users and applications. This paper presents the design and implementation of a driver system for a Hamamatsu C12880MA microspectrometer. The system implementation was carried out and compared using two independent microcontroller modules: Arduino Uno and STM32F411RE Nucleo. We assessed the microspectrometer system parameters like resolution and integration time, as influenced by the choice of a driver microcontroller. We present a possible application of this microspectrometer system for measurements of ground coffee beans reflectance for control of coffee roasting. Full Text: PDF ReferencesCrocombe RA. Portable Spectroscopy. "Portable Spectroscopy", Applied Spectroscopy. 2018;72(12):1701-1751 CrossRef Datasheet Hamamastu C12880MA DirectLink Datasheet Arduino Uno DirectLink Datasheet STM32F411RE DirectLink Hernández, J. A., B. Heyd, and G. Trystram. "Prediction of brightness and surface area kinetics during coffee roasting." Journal of Food Engineering 89.2 (2008): 156-163. CrossRef

Corrigendum to “Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)” [Journal of Food Engineering] Volume 270, April 2020, 109766, 1-9

Corrigendum to “Effect of gliding arc discharge plasma pretreatment on drying kinetic, energy consumption and physico-chemical properties of saffron (Crocus sativus L.)” [Journal of Food Engineering] Volume 270, April 2020, 109766, 1-9

Recent Themes of Colombian Scientific Engineering Journals in Scopus

Through a co-occurrence bibliometric and citation analysis of 1.272 texts published in the four Colombian engineering journals available in Scopus between 2014 and 2018, this paper identified that most articles belong to supply chain optimization and logistics and involve work with information that requires minimal laboratory experimentation. Works applying artificial neural networks, clustering, and genetic algorithms are also prominent. Results from researching on biomass analysis on bioenergy and sustainability are more recent and are present to a lesser extent. Most of the reference texts of the articles published come from Spanish-speaking countries and mostly cite DYNA, the European Journal of Operational Research, the Journal of Food Engineering, and Ingeniería e Investigación.

Laying hen biodiversity: a study on the effect of age on the yield performance and quality of eggs produced by two Italian purebred hens

Submitted 2020-07-24 | Accepted 2020-08-10 | Available 2020-12-01 https://doi.org/10.15414/afz.2020.23.mi-fpap.296-304 Yield performance and external and internal quality traits of eggs laid by two Italian purebreds, Ermellinata di Rovigo (ER) and Pepoi (PP) were studied at 36 and 50 weeks of age. Daily egg production and egg traits were evaluated by a factorial model (2 x 2) with genotype and age as main effects and their interaction. The daily laying rate was similar between the breeds and the hen-day egg mass was higher (p<0.01) for ER than for PP. The ER eggs differed (p<0.01) from PP eggs with higher egg weight, yolk and albumen weight, and a more coloured eggshell with lower L, higher a* and b*, and lower eggshell thickness. PP showed more (p<0.05) inclusion of albumen than yolk in comparison to ER. With increased hen age, egg weight, eggshell lenght, width, lightness and thickness increased (p<0.01), whereas shape index and a* and b* did not change. Throughout the laying period, the eggs were classified as small (PP) and medium size (ER). With increased hen age, PP eggs were more spherical, ER eggs were more ovoid; yolk and albumen weight increased (p<0.01) in ER, whereas yolk and eggshell weight increased (p<0.01) in PP. The yolk:albumen ratio increased (p<0.01) along with hen‘s age and the Haugh Units and egg inclusions decreased (p<0.01). The ER and PP eggs differed for many egg external traits, which allow to distinguish the eggs by weight, shape, and eggshell colour and for the eggshell thickness and the albumen traits. Keywords: laying hen, local breed, eggshell trait References Altuntaș, E. & Șekeroğlu, A. (2008). Effect of egg shape index on mechanical properties of chicken eggs. Journal of Food Engineering, 85, 606-612. Casiraghi, E. et al. (2005). Influence of weight grade on shell characteristics of marketed hen eggs. In: Proc. European Symposium on the quality of eggs and egg products, WPSA, Doorwerth, The Netherlands, pp. 183-188. Cassandro, M. et al. (2014). Conservazione e caratterizzazione delle razze avicole venete - Programma Bionet. Rete regionale per la conservazione e caratterizzazione della biodiversità di interesse agrario. Gruppo di lavoro Avicoli. Veneto Agricoltura. Legnaro (PD). Commission Regulation (EC) (2008). Commission Regulation No 589/2008 of 23 June 2008 laying down detailed rules for implementing Council Regulation (EC) No 1234/2007 as regards marketing standards for eggs. Official Journal of the European Union of 24.6.2008, L 163. Di Rosa, A. et al. (2020). Egg quality from Siciliana and Livorno Italian autochthnous chicken breeds reared in organic system. Animals, 10, 864. European Commission (2020). Dashboard Eggs. Methods of production communicated according to Commission implementing. Retrieved July 20, 2020 from http://ec.europa.eu/info/sites/info/files/food-farming-fisheries/ Giersberg, M.F. et al. (2020). The dual-purpose hen as a chance: avoiding injurious pecking in modern laying hen husbandry. Animals, 10, 16. González Ariza, A. et al. (2019a). Sensory preference and professional profile affinity definition of endangered native breed eggs compared to commercial laying lineages’eggs. Animals, 9, 920. González Ariza, A. et al. (2019b). Non-parametrical canonical analysis of quality-related characteristics of eggs of different varieties of native hens compared to laying lineage. Animals, 9, 153. Hadinia, S. H. et al. (2020). Post-photostimulation energy intake accelerated pubertal development in broiler breeder pullets. Poultry Science, 99, 2215-2229. Hidalgo, A. et. al. (2008). A market study on the quality characteristics of eggs from different housing systems. Food Chemistry, 106, 1031-1038. Hy-Line International (2020). Commercial Layers. Management Guide. Retrieved May 18, 2020 from https://www.hyline.com. Lordelo, M. et al. (2020). A comparison between the quality of eggs frpom indigenous chicken breeds and that from commercial layers. Poultry Science, 99, 1786-1776. Nowaczewski, S. et al. (2013). Egg morphometry and eggshell quality in ring-necked pheasant kept in cages. Annals of Animal Science, 13, 531-541. Odobasi, A.Z., et al. (2007). Changes in brown eggshell color as the hen ages. Poultry Science, 86, 356-363. Philippe, F.X. et al. (2020). Comparison of egg production, quality and composition in three production systems for laying hens. Livestock Science, 232, 103917. Rizzi, C. (2020). Yield performance, laying behaviour traits and egg quality of purebred and hybrid hens reared under outdoor conditions. Animals, 10, 584. Rizzi, C. & Chiericato, G.M. (2005). Organic farming production. Effect of age on the productive yield and egg quality of hens of two commercial hybrid lines and two local breeds. Italian Journal of Animal Science, 4 (suppl.3), 160-162. Rizzi, C. & Chiericato, G.M. (2010). Chemical composition of meat and egg yolk of hybrid and Italian breed hens reared using an organic production system. Poultry Science, 89(), 1239-1251. Rizzi, C. & Marangon, A. (2012). Quality of organic eggs of hybrid and Italian breed hens. Poultry Science, 91, 2330-2340. Zeidler, G. (2002). Shell egg quality and preservation. In Bell, D. & Weaver, W.D. jr. Chicken meat and egg production. (5th ed.). Norwell, Massachusetts, USA: Kluwer Academic Publishers (pp. 1199-1217).

Optimising Cheese Brining Times

In this article we detail the work conducted during MISG2014 on the brining of Gouda cheese for the Fonterra Cooperative Group. We consider three different mathematical models that aim to predict the salt content of cheese post-brining. The first is a diffusion model that accounts for the interstitial volume that is available for salt and water transport within the cheese. It predicts moisture content that agrees closely with data provided by Fonterra, and we show how modifications to the salt diffusivity and partial molar volume can improve the accuracy of the salt content predictions. The second model considers the moisture in the cheese to be in two phases---free moisture that contributes to the porosity of the cheese and is accessible to salt diffusion, and water that is bound by the cheese protein. The third model, referred to here as the salt-uptake model, is a reaction-diffusion model that considers salt being bound to the cheese matrix as it diffuses through the cheese. More work is required on this model to be able to draw conclusions regarding the cheese brining process. References P. W. Atkins. Physical Chemistry . Oxford University Press, 4th edition, 1990. G. Aylward and T. Findlay. SI Chemical data . John Wiley and Sons, 1974. D. A. G. Bruggeman. Calculation of the various physical constants of heterogeneous substances. I: Dielectric constants and conductivities of mixtures of isotropic substances. Annalen der Physik , 25:636–664, 1935. doi:10.1002/andp.19354160705 . G. Carey, N. Fowkes, A. Staelens, , and A. Pardhanani. A class of coupled nonlinear reaction diffusion models exhibiting fingering. Journal of Computational and Applied Mathematics , 166(1), 2004. doi:10.1016/j.cam.2003.09.037 . R. Datta and S. A. Vilekar. The continuum mechanical theory of multicomponent diffusion in fluid mixtures. Chemical Engineering Science , 65:5976–5989, 2010. doi:10.1016/j.ces.2010.08.022 . C. J. D. Fell and H. Hutchison. Diffusion coefficients for sodium and potassium chlorides in water at elevated temperatures. Journal of Chemical and Engineering Data , 16:427–429, 1971. doi:10.1021/je60051a005 . Fonterra Co-Operative Group. Personal communication. 2014. T. J. Geurts, P. Walstra, , and H. Mulder. Transport of salt and water during salting of cheese. 1: Analysis of the processes involved. Netherlands Milk and Dairy Journal , 28:102–129, 1974. T. P. Guinee. Salting and the role of salt in cheese. International Journal of Dairy Technology , 57(2):99–109, 2004. doi:10.1017/S0022112003005512 . T. P. Guinee and P. Fox. Sodium chloride and moisture changes in romano–type cheese during salting. Journal of Dairy Research , 50:511–518, 1983. doi:10.1017/S002202990003274X . J. A. Luna and M. S. Chavez. Mathematical model for water diffusion during brining of hard and semi–hard cheese. Journal of Food Science , 57:55–58, 1992. doi:10.1111/j.1365-2621.1992.tb05423.x . K. Mandl, R. W. Hartel, and W. Wendorff. Effects of moisture and salt migration on cheese firmness in cheese–in–sausage products. Journal of Food Engineering , 91:164–172, 2009. doi:10.1016/j.jfoodeng.2008.08.022 . MATLAB. version 8.1 (R2013a) . The MathWorks Inc., Natick, Massachusetts, 2013. W. Messens, K. Dewettinck, and A. Huyghebaert. Transport of sodium chloride and water in gouda cheese as affected by high–pressure brining. International Dairy Journal , 9:569–576, 1999. doi:10.1016/S0958-6946(99)00126-0 . M. R. Payne and K. R. Morison. A multi–component approach to salt and water diffusion in cheese. International Dairy Journal , 9:887–894, 1999. doi:10.1016/S0958-6946(99)00157-0 . M. Turhan and G. Kaletunc. Modeling of salt diffusion in white cheese during long–term brining. Journal of Food Science , 57:1082–1085, 1992. doi:10.1111/j.1365-2621.1992.tb11269.x . H. Weingartner. Self–diffusion in liquid water. A reassessment. Zeitschrift fur Physikalische Chemie , 132:129–149, 1982. doi:10.1524/zpch.1982.132.2.129 .

Microwave irradiation of bovine milk reduces allergic response in mouse model of food allergy

Microwave irradiation of bovine milk reduces allergic response in mouse model of food allergy

Analytical solution of single screw extrusion applicable to intermediate values of screw channel aspect ratio

The purpose of this work is to advance an alternative analytical solution of the pure drag flow in single screw extruders which is also applicable to intermediate values of the screw channel cross-section aspect ratio. The model is based on that of Li and Hsieh [Li, Y., Hsieh, F., 1996. Modeling of flow in a single screw extruder. Journal of Food Engineering 17, 353–375] for the isothermal flow of a Newtonian fluid in a small curvature screw channel where the motion of the screw flights are taken into account in the boundary conditions. The resulting boundary value problem was solved analytically via the generalized integral transform technique (GITT). The model was validated against other models available in the open literature. The effect of parameters related with the screw geometry, i.e., the aspect ratio, the curvature ratio and the helix ratio, on the down channel flow rate is also explored in the manuscript.

Analysis of Dough Sheeting and Heat Transfer during Baking of Unleavened Flat Bread (Chapathi)

Retracted: The following article from International Journal of Food Engineering, “Analysis of dough sheeting and heat transfer during baking of unleavened flat bread (Chapati)" by K Venkatesh Murthy and KSMS Raghavarao originally published online April 2008 has been retracted.

Surface pasteurisation of chicken carcasses using hot water

Immersion in hot water is one of many potential methods for reducing levels of pathogenic bacteria on the surface of poultry meat. Purnell et al. [Purnell, G., Mattick, K., & Humphrey, T. (2004). The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Engineering, 62, 29–36] developed and evaluated an experimental in-line processing unit for poultry carcasses using hot water immersion, identifying suitable time/temperature treatments. Microbiological testing was carried out on naturally contaminated carcasses fresh from the production line. These results, though promising, were difficult to evaluate because of the variations found in natural microbial counts. Thus the times/temperatures identified by Purnell et al. The use of ‘hot wash’ treatments to reduce the number of pathogenic and spoilage bacteria on raw retail poultry. Journal of Food Engineering, 62, 29–36.] have been evaluated in laboratory trials carried out on poultry carcasses artificially inoculated with Escherichia coli K12 and Campylobacter jejuni AR6 using a pilot batch immersion system developed for the project. Overall, reductions of 1.31 log 10 cfu cm −2 in counts of E. coli K12 was achieved using a 20 s, 80 °C treatment. A 1.66 log 10 cfu cm −2 reduction in C. jejuni AR6, was achieved by a 30 s, 75 °C treatment.

Conformability of the kinetics of cohesion/stickiness development in amorphous sugar particles to the classical Arrhenius law

Glass-transition related stickiness or cohesiveness has been a topic of significant scientific and practical interest in the last decade. The concept is very important in both food and pharmaceutical product developments. It is more appropriate to consider its development as a rate process but the time-response has been very difficult to measure accurately until lately. Here, the classical rate law for chemical reaction has been tested for its fitness in correlating the time-response of cohesion or stickiness developed in packed amorphous particles during temperature/humidity treatments. The rate law has been benchmarked against the T − T g dependent rate function established in the previous studies [Foster, K. D., Bronlund, J. E., & Paterson, A. H. J. Glass transition related cohesion of amorphous sugar particles. Journal of Food Engineering, in press.], using the original data sets for amorphous sucrose particles measured by Foster. It has been shown that the classical rate law is an excellent approach to accurately account for the process.

Applicability of the generalised D’Arcy and Watt model to description of water sorption on pineapple and other foodstuffs

In this paper we adapt (developed by us recently) the Generalised D’Arcy and Watt (GDW) model to the description of water vapour sorption on foodstuffs. We show that this simple formula can successfully describe the set of sorption isotherms measured on pineapple (in the range of temperatures 20–50 °C) and reported in this journal by Hossain et al. [Hossain, M. D., Bala, B. K., Hossain, M. A., & Mondol, M. R. A. (2001). Sorption isotherms and heat of sorption of pineapple. Journal of Food Engineering, 48, 103–107]. Presented model also describes the isosteric enthalpy of sorption reported by those authors. We also show the applicability of GDW model to description of water sorption data on other foodstuffs (macaroni, sardine and pistachio nut paste) and we prove the inconsistency of the modified BET equation. Having strong kinetic basis, our model makes it possible to suggest the mechanism of water adsorption on foodstuffs, and can be successfully applied by researchers who are looking for mathematical equations to describe the sorption isotherms of food materials and/or calculate some parameters characterising water sorption mechanism.

Announcement: New Editors of Journal of Food Engineering

Announcement: New Editors of Journal of Food Engineering

The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss

Tomatoes (cv. Tradiro), harvested at two maturity stages, were stored at four different temperatures during up to four weeks. The lowest storage temperature was known to cause chilling injury, the three other temperatures were regarded save. During storage Near Infrared spectra of intact tomatoes were recorded and samples were taken at regular time intervals to determine the activities of the pectolytic enzymes polygalacturonase, pectin methyl esterase and β-galactosidase. The maturity stage of the tomatoes at harvest, followed by storage at the four different temperatures affects the activities of these enzymes. To describe the change in activity of these enzymes kinetic models were built based on fundamental laws of chemical kinetics using assumed, but plausible reaction mechanisms. For the models developed, a fixed and a variable enzyme activity were observed for these three enzymes. For polygalacturonase, this fixed amount of enzyme activity was dependent on maturity stage at harvest. For pectin methyl esterase and β-galactosidase the maturity at harvest had almost no effect on this fixed amount of enzyme activity. The variable part of the enzyme activity could either increase in time (polygalacturonase), followed by denaturation (β-galactosidase), or only decay in time (pectin methyl esterase). For the activity of polygalacturonase, a self-initiated, autocatalytic production of this enzyme was assumed. β-Galactosidase was formed, but inactivated in time. Pectin methyl esterase activity decayed exponentially in time.The models for polygalacturonase and β-galactosidase were integrated into the previously developed model for the firmness loss of tomatoes during storage [Van Dijk, C., Boeriu, C., Peter, F., Stolle-Smits, T., & Tijskens, L. M. M. (2005). The firmness of stored tomatoes (cv. Tradiro). 1. Kinetic and Near Infrared models to describe firmness and moisture loss. Journal of Food Engineering, in press]. It was concluded that any cell wall degrading enzyme, which activity remains within a certain bandwidth, can be integrated into the firmness model to explain the observed firmness decay.Based on Near Infrared spectroscopy, a statistical significant relation was only observed between the polygalacturonase activity and the Near Infrared spectra of intact tomatoes. It is argued that the consequences of the performed polygalacturonase activity are reflected in this relation rather than the amount of this enzyme.Since mutual statistical significant relations exist between Near Infrared spectra, polygalacturonase activity and the tomato firmness it seems reasonable to ascribe a significant role of this enzyme to the firmness decay.

The mechanics of the first bite.

An analysis of the action of the incisor teeth in humans is presented in terms of the fracture of food particles. It is predicted that the resistance of foods with an essentially linear elastic response to an initial bite by the incisors will depend on the square root of the product of two food properties, Young's modulus and toughness. This quantity should be approximately equal to the product of the stress at cracking during a bite, and the square root of the length of a notch or indentation from which that crack initiates. As a test of the theory, the relationship between in vivo stresses and the depth of incisal penetration, measured during bites on seven 'snack' foods by 10 subjects, and food properties established from mechanical testing, was investigated. Theory and experiment were found to be in excellent agreement. A dimensionless index of the efficiency of incision is suggested, relating fracture performance by subjects to values from a testing machine. This appears to have a high level of inter-subject discrimination with efficiencies varying about threefold. The method appears to have potential applications in dentistry, food science and studies of human and primate evolution.

Rotary semi-continuous drier for vegetables: effect of air recycling

In this work, the model of the rate of water removal in a stage of a modular vegetables drier, proposed by the authors in a former work (Pelegrina, A., Elustondo, M. P., & Urbicain, M. J., 1998. Design of a semi-continuous rotary drier for vegetables. Journal of Food Engineering, 37, 293–304) is applied to simulate the effect of the air recirculation rate on the unit performance, in particular the time taken and the heat requirements to attain a given final solid water content. Experimental data was obtained previously in the equipment described the cited work (Pelegrina et al., 1998) consisting of a rotary drying device made of two concentric wire mesh cylinders, located in a closed box where hot air is blown. The drier cage has specially designed vanes and baffles to induce the solid circulation. In this work the air heat and mass balances equations, together with the drying velocity equation are solved so that the complete operation can be simulated for any working time, if the initial conditions are known. The simulation assumes that part of the exhaust air is made to recycle and mix with the fresh air supply in controlled proportions, such that the conditions of the gas mixture blown to the drier can be set and the influence of the amount of air recycled on the drier performance is calculated. It is shown that there is, for given working conditions, an optimal mixing proportion which makes the energy delivered a minimum. It is also shown the influence of the recycle on the final water contents if the drying time is the independent variable.