Food Processing Research Articles

Chinese consumers’ dish value: a best–worst scaling approach

PurposeThis paper aims to identify Chinese consumers’ dish value systems and investigate whether and to what extent their dish values vary by type of consumers.Design/methodology/approachWe used a best–worst scaling (BWS) developed based on previous literature on food values and attributes of Chinese dishes to elicit Chinese consumers’ dish value structure. Then, we estimated each participant’s share of preferences for dish values and applied Ward’s linkage cluster analysis to identify the heterogeneity of their dish values.FindingsOur results indicate that food safety values, including the safety of agricultural products, additives and food processing, are valued most by Chinese consumers. They rate health-nutrition values as the second most important dish values. There is significant heterogeneity in Chinese consumers' dish values. Their dish values tend to drive their dish consumption patterns.Originality/valueThe dish is the mainstay of the Chinese meal. This study is among a few studies that examine Chinese consumers’ dish values that underlie consumer dish preferences and choices. The results provide essential information to promote a healthy and sustainable diet among Chinese consumers by understanding their values and motivations for making dish choices.

Unleashing the Export Potential of Light Engineering Products: Evidence from a Firm-Level Survey

Based on a firm-level survey, this article analyzes the export potential, capacity, and challenges of the light engineering industries (LEI) in Bangladesh. The light engineering sector accounts for 2.5% of the country’s GDP and employs over 10 million people. Many of the firms operating in this industry are small-scale and decentralized, which makes them more accessible to local communities and helps in the promotion of inclusive growth. The industry's products are affordable and customized to meet the needs of local consumers, making them an essential component of the country's development strategy. However, there is a lack of credible information regarding the location of the light engineering enterprises and their export potential. The contribution of this paper is to fill this critical gap. The paper finds that the LE firms' location and specialization depend on the availability of raw materials and local demand; the firms operate with a small number of workers (less than 10) and mostly use domestic raw materials and conventional machines. However, they rarely replace their machinery, which affects productivity. Major findings also include that light engineering firms mostly produce agricultural machinery, spare parts, and machinery and parts for the construction sector, transport, textile, food processing, and molding industries. Meanwhile, the paper finds that less than 2% of the firms are currently exporting due to limited production capacity, lack of quality raw materials, insufficient capital, unskilled workers, and lack of policy support. Around 16% of the surveyed firms believe they have high export potential, whereas 82.4% of firms have no plans regarding exporting their products to the global market. To promote the industry's export competitiveness and overcome ongoing challenges, a set of policy recommendations are given, including effective policy implementation, utilization of firm-level dataset, product quality improvement, skills development, use of modern technologies, and adequate policy support from the government. Social Science Review, Vol. 41(1), June 2024, Page 121-144.

Quantifying surface wettability in textured surfaces using two-dimensional pseudo-potential multiphase lattice Boltzmann model

Surface wettability plays a critical role in microfluidic applications, enabling enhanced fluid flow control, minimizing sample waste, and improving efficiency across various fields, including drying technology, food processing, chemical manufacturing, and ­environmental engineering. This study presents a numerical investigation of surface wettability on textured surfaces utilizing a two-dimensional (2D) pseudo-potential multiphase lattice Boltzmann method (LBM) with a D2Q9 model. The analysis is conducted for a range of solid-fluid interaction parameters (Gads ), varying between −2.50 and −1.40. Initially, the equilibrium state of a water droplet on a flat surface is simulated for different interaction parameters to validate the accuracy of the numerical model. Subsequently, micropillars are introduced on the bottom wall of the surface with varying heights and spacings to create hydrophobic and superhydrophobic textures, resulting in enhanced contact angles. The wettability of these surfaces is analyzed by placing a water droplet with a radius of 30 lattice units at the center of a computational domain sized 200 × 200 lattice units. The findings reveal that increasing the interaction parameter on textured surfaces significantly reduces the contact area between the droplet and the solid surface due to the momentum redirection effect, thereby increasing surface surface wettability. Similarly, greater spacing between micropillars enhances surface surface wettability. The simulated contact angles for various interaction strengths have been qualitatively validated with previously reported results, confirming the robustness of the present numerical model.

Evaluation of the Antioxidant and Antimicrobial Properties of Pumpkin Pulp During Storage Through the Ultrasonication Process

Pumpkin (Cucurbita maxima) is a seasonal fruit and it contains large amounts of bioactive compounds, including phenolic compounds, carotenoids, and anthocyanins, which lower the risk of cancers and prevent osteoporosis and hypertension. However, conventional pasteurization reduces the nutrient content of fruits and results in a loss of organoleptic properties. Food processing industries are exploring alternatives to thermal treatment (TT) due to the increasing demand for safe, high-quality, and minimally processed pumpkin pulp. The outcomes of thermal treatment and ultrasonication (US) on the overall quality of pumpkin pulp were examined in this study. Six treatments were used in the preparation of pumpkin pulp: T0 (control), T1 (TT at 90 °C for 2 min), and T2 to T5 (US of 37 kHz frequency for 5-20 min). Statistically analyzed data showed a significant increase in total phenolic contents (TPC) and total flavonoid contents (TFC) in US-treated samples (216 to 222 mg GAE/100 g) and (7.53 to 12.9 mg CE/100 g) respectively. In contrast, a significant decrease in microorganisms was found in all US-treated samples. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays increased significantly in US-treated samples (29.20 to 33.71%), (0.92 mg TE/g to 1.36 mg TE/g), and (4.52 mg TE/g to 5.15 mg TE/g) respectively. Nevertheless, a significant rise in ascorbic acid levels was observed in the T5 sample (15.48 mg/100 g). All US-treated samples showed significantly fewer losses in bioactive compounds and effectively decreased microbial load during storage as compared to thermal treatment. This research indicated that the US T5 showed the best results and demonstrated an ability to enhance the overall quality of pumpkin pulp, which can be effectively utilized for processing in industries.

Extremophiles and their Potentials in the Food Industries: A Review

Extremophiles are microorganisms that thrive in extreme environments, such as high temperatures, high pressures, and acidic or alkaline conditions. These organisms have unique adaptations that allow them to survive in these harsh conditions, and they are of great interest to the food industry for a variety of applications. Extremophilic microorganisms produce a broad range of bioactive compounds, secondary metabolites, and value-added products such as flavors, food ingredients, and vitamins, therefore, making them widely applicable in the food and food processing industries. In food industries, one of the extremophiles, Rhodothermus marinus, which has been an excellent biocatalyst producing lipase as an enzyme, could be utilized to improve the aroma of food and add natural flavor to food. Others have emerged as a valuable resource for the food industry, offering solutions to food safety and preservation challenges, as well as opportunities for sustainable food processing. By harnessing the unique characteristics and enzymes of extremophiles, the food industry can improve product quality, develop novel fermentation processes, and enhance food safety. Extremophiles hold significant potential for use in the food industry; however, translating this potential into practical applications is fraught with several challenges. These challenges include specialized growth conditions, slow growth rate, and contamination risks. Advancing genetic, biotechnological, and engineering research will be pivotal in realizing the full potential of extremophiles. Ongoing exploration of these organisms is crucial not only for improving food production processes but also for fostering sustainability and driving innovation within the food industry.

Comparison and Classification of LMW-GS Genes at Glu-3 Loci of Common Wheat

Background: The low molecular weight glutenin subunits (LMW-GS) of wheat have great effects on food processing quality, but the resolution of LMW-GS and the scoring of their alleles by direct analysis of proteins are difficult due to the larger number of expressed subunits and high similarity of DNA sequences. It is important to identify and classify the LMW-GS genes in order to recognize the LMW-GS alleles clearly and develop the functional markers. Methods: The LMW-GS genes registered in GenBank were searched at NCBI, and 593 Glu-3 genes with complete coding sequences were obtained, including 146 Glu-A3, 136 Glu-B3, and 311 Glu-D3. Sequence analysis and characterization of DNA and deduced amino acids were performed using the software DNAman. Results: The alignment and classification showed that there were at least 9 genes with 69 allelic variants at the Glu-A3 locus, 11 genes with 64 allelic variants at the Glu-B3 locus, and 10 genes with 96 variants at the Glu-D3 locus, respectively. Furthermore, the specificity of some Glu-3 genes and their variations was analyzed. Conclusions: The results were beneficial to understanding the LMW-GS genes fully and to developing the functional markers and will provide a theoretical reference for the quality improvement of wheat variety.

Editorial: Microalgae as sustainable food resources: prospects, novel species, bioactive compounds, cultivation process and food processing

Editorial: Microalgae as sustainable food resources: prospects, novel species, bioactive compounds, cultivation process and food processing

Research on the Application of PID Control Algorithm and Fuzzy Control Theory in the Field of Temperature Control

In the field of industrial automation control systems, PID control algorithms are widely used in various control fields such as temperature, speed and position. Among them, fuzzy PID control can improve control accuracy and stability, can significantly improve product quality and production efficiency, in food processing, chemical engineering, pharmaceutical and textile industries have a wide range of applications. Therefore, this paper comprehensively discusses the theory of fuzzy PID control algorithm and its application in the field of temperature control. The advantages of fuzzy PID control in complex industrial environments are emphasized through a comparative analysis with other temperature control methods as well as traditional linear PID control. The research indicates that by optimizing the control algorithm and hardware design, the fuzzy PID control algorithm can reduce the system overshoot and steady state error, thus improving the control accuracy and response speed. At the same time, the introduction of multivariable PID controllers or the use of advanced multivariable control strategies can achieve coordinated control of multiple variables, thereby improving the performance of the entire system. In addition, the integration of advanced energy management system and data analysis technology can comprehensively monitor and optimize the management of energy consumption, further improving the energy efficiency of the system

Impact Analysis of The Agribusiness System on The Profit of Beef Cattle Farming in Minahasa Regency, Indonesia

Objective: The research aims to analyze the impact of all subsystems on farmer profits in the beef cattle agribusiness system in Minahasa Regency, Province of North Sulawesi, Indonesia. Theoretical Framework: Agribusinesses may engage in a various activities related to the production (agro-production), processing (agro-processing/agro-industry), marketing (agro-marketing), and distribution (agro-distribution) of food and fiber products. Agribusiness as a system, including livestock business, cannot be separated from various interrelated components or subsystems starting from upstream components (input sources) to downstream (post-harvest and marketing), as well as supporting institutional components (policies, funding, extension, etc.). Method: The research used a survey method, with a purposive sampling method. The research was carried out by collecting sample data through interviews and observations based on questionnaires. The data analysis model uses multiple regression analysis, the impact of each subsystem in the agribusiness system on beef cattle farming profit. Results and Discussion: The research showed that only the downstream subsystem, especially cattle marketing component, has a very significant impact on the beef cattle farming profit. Meanwhile, the upstream subsystem, on-farm subsystem, downstream subsystem and supporting subsystem each has non-significant impact on the beef cattle farming profit. The research results concluded that partially only the downstream beef cattle farming subsystem had a very significant influence on the profit of the beef cattle farming, due to the effectiveness of the blantik system of beef cattle market as local wisdom in Kawangkoan which is the beef cattle production center of Minahasa Regency. Research Implications: It is recommended for stakeholders and supporting intitutions of beef cattle agribusiness in Minahasa Regency to trans-orient from the traditional agribusiness system (cattle labor orientation) to an agribusiness system oriented, towards cattle as a source of meat to meet domestic demand which is still met by imports relatively high. Originality/Value: The marketing and processing sector (downstream subsystem), serious attention needs to be paid because it greatly affects the profits of cattle farming and farmers' income. Because this is the main incentive for farmers to increase the population and production of beef cattle to meet the increasing needs of consumers.

Navigating moral markets: How strategic sensegiving and category membership shape media sentiment following acquisitions in the US food processing industry

We explore how firms navigate evolving moral markets’ fuzzy boundaries by employing sensegiving to address interpretive uncertainty following their strategic actions. We specifically consider how acquirers’ acquisition announcements and post-acquisition communications influence media positivity about the acquirer in the food processing industry’s natural, organic, and healthy moral market, contingent on the target’s category membership and acquirer/target category incongruence. We find that using more natural, organic, and healthy language enhances media positivity when the target straddles or is fully part of the natural, organic, and healthy category, announcing the target will retain its autonomy enhances media positivity regardless of the target’s category membership, and extreme misfits negatively influence media tenor, whereas misfits clarifying the acquirer’s commitment to the moral market moderate the sensegiving activities’ effects. We contribute to the moral markets literature by showing how firms sensegive to position themselves within evolving moral markets and to the categories literature by considering how firms navigate a moral market’s fuzzy and potentially shifting boundaries in ways that reduce interpretive uncertainty.

Research on peanut pedigree analysis and variety identification methods based on deep features extraction and hierarchical clustering

Abstract In order to screen high-quality peanut pod varieties on food processing production lines and promote the sustainable development of the peanut as well as the expansion of its consumer market, this study improved the recognition ability of peanut pod varieties and the efficiency of deep feature extraction by optimizing the ResNet50 deep learning network model. Experimental results showed that the accuracy of the optimized network model reached 91.6%, which was 2.1% higher than the original ResNet50 model. Additionally, this study extracted the deep features of the appearance morphology of peanut pods, used the agglomerative clustering method to explore the genetic relationship of hybrid offspring varieties under the same line, and constructed a pedigree diagram containing 18 varieties. These research findings provide a crucial scientific foundation for the cultivation of high-quality peanut varieties. The selected high-quality peanuts not only enhance the added value of the peanut industry but also further expand the market potential of peanut by-products.

Enhanced Food Quality by Digital Traceability in Food Processing Industry

Enhanced Food Quality by Digital Traceability in Food Processing Industry

Development and Optimization of a Real-Time Monitoring System of Small-Scale Multi-Purpose Juice Extractor

According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data. The system developed is equipped with two weight sensors attached to the twin-screw juice extractor, allowing for the automatic measurement of the weight of the raw material and the resulting juice product. The measured data are automatically transmitted and stored on a computer. Additionally, the system was designed to remotely control the speeds of the juicing and feeding screws, which are the primary controlling factors of the twin-screw juicer. Juice yield and processing time were optimized using carrots and pears. The optimal juicing and feeding speeds for pear yield were found to be 167.4 rpm and 1557 rpm, respectively; carrots achieved an optimal yield at a juicing speed of 502.2 rpm and feeding speed of 1211 rpm. In contrast, the processing time was minimized at juicing–feeding speeds of 6–6 and 7–5 for pears and carrots, respectively. Consequently, it was challenging to determine the optimal conditions for simultaneously optimizing the yield and processing time. This also suggests that the juicing process is affected by the properties of the fruits and vegetables being processed. By developing a system capable of accumulating the data necessary for the digitization of postharvest management and food processing, this research offers a valuable platform for the smart monitoring and optimization of the juicing process.

Green and Innovative Extraction: Phenolic Profiles and Biological Activities of Underutilized Plant Extracts Using Pulsed Electric Fields and Maceration

Underutilized plant species such as Asteriscus graveolens (Forssk.) Less., Haloxylon scoparium Pomel, and Ruta chalepensis L. have been historically valued in traditional medicine for their potential health benefits. These species present an untapped source of bioactive compounds with significant applications in the food and pharmaceutical industries, including the development of functional foods and additives. Recent advances in food processing have introduced innovative methods, such as pulsed electric fields (PEFs), to enhance the extraction of valuable compounds without compromising their integrity or quality. This study investigates the impact of PEF technology on the recovery of bioactive compounds from these plants, comparing it with conventional maceration (MAC) techniques. Phenolic compound profiles and biological activities, including antioxidant, antimicrobial, anti-inflammatory, and cytotoxic effects, were evaluated. The results demonstrated that for R. chalepensis, PEF extraction achieved comparable phenolic content (58 mg/g) to MAC (72 mg/g). However, MAC generally provided higher phenolic yields for other plants. A. graveolens extracts exhibited significant antitumoral and anti-inflammatory potentials. The antimicrobial results indicated that MAC extracts were more effective against bacterial growth, while PEF extracts outperformed MAC against A. brasiliensis (MIC: 10 mg/mL). Antioxidant potential was observed in both methods, with TBARS IC50 values ranging from 17 to 79.5 µg/mL. While MAC generally yielded superior results, PEF extraction showed great promise as an environmentally sustainable alternative, eliminating the need for organic solvents and aligning with green extraction principles.

Effects of Food Processing on Allergenicity.

There is an increasing awareness among clinicians that industrial and household food processing methods can increase or decrease the allergenicity of foods. Modification to allergen properties through processing can enable dietary liberations. Reduced allergenicity may also allow for lower risk immunotherapy approaches. This review will equip physicians, nurses, dieticians and other health care providers with an updated overview of the most clinically oriented research in this field. We summarize studies assessing the allergenicity of processed foods through clinically accessible means, such as oral food challenges, skin prick tests, and sIgE levels. Baking, boiling, canning, fermenting, pasteurizing, peeling, powdering, and roasting heterogenously impact the likelihood of reactivity in egg-, milk-, peanut- and other legume-, tree nut-, fruit-, and seafood-allergic patients. These variations may be due to the use of different temperatures, duration of processing, presence of a matrix, and the specific allergens involved, among other factors. Accurate prediction of tolerance to processed allergens with skin prick tests and sIgE levels remains largely elusive. Food allergy management strategies, especially with milk and egg, have capitalized on the decreased allergenicity of baking. Many milk- and egg-allergic patients tolerate baked and heated forms of these allergens, and the use of these processed foods in oral immunotherapy (OIT) continues to be extensively investigated. Heat is also well recognized to reduce allergic symptoms from some fruits and vegetables in food-pollen syndrome. Other forms of processing such as boiling, fermenting, and canning can reduce allergenicity to a diverse array of foods. Roasting, on the other hand, may increase allergenicity. The application of food processing to food allergy treatments remains largely unexplored by large clinical studies and provides a key avenue for future research. The recognition that food allergy represents a spectrum of hypersensitivity, rather than an all-or-nothing phenomenon, has led to approaches to enable dietary liberation with processed, less-allergenic foods and their use in food allergy immunotherapies.

Advancing Energy Recovery: Evaluating Torrefaction Temperature Effects on Food Waste Properties from Fruit and Vegetable Processing

Most organic waste from food production is still not used for energy production. From the perspective of energy production, one option is to valorise the properties of organic waste. The fruit juice industry is growing rapidly and generates large amounts of waste. One of the main wastes in food and fruit juice processing is peach pits and apple peels. The aim of this study was to analyse the influence of torrefaction temperature on the properties of food waste, namely apple peels, peach pits and pea shells, in order to improve their energy value and determine their potential for further use and valorisation as a renewable energy source. The aim was to analyse the influence of different torrefaction temperatures on the heating value (HHV), mass yield (MY) and energy yield (EY) in order to better understand the behavior of the thermal properties of individual selected samples. The torrefaction process was carried out at temperatures of 250 °C, 350 °C and 450 °C. The obtained biomass was compared with dried biomass. For apple peels, HHV after torrefaction was (28 kJ/kg), MY decreased by (66–34%), while EY fell by (97–83%). Peach pits, despite a higher HHV after torrefaction (18 kJ/kg), achieved low MY (38–89%) and EY (59–99%), which reduces their efficiency in biochar production. Pea peels had EY (82–97%) and a lower HHV after torrefaction (11 kJ/kg), but their high ash content limits their wider use. The results confirm that, with increasing temperature, MY and EY for all selected biomasses decrease, which is a consequence of the degradation of hemicellulose and cellulose and the loss of volatile compounds. In most cases, increasing the torrefaction temperature improved the resistance to moisture adsorption, as this is related to the thermal process that causes structural changes. The results showed that the torrefaction process improved the hydrophobic properties of the biomass samples. Temperature was seen to have a great impact on mass energy efficiency. Apple peels generally had the highest mass and energy yield.

Comparative Analysis of Biochemical and Phytochemical Characteristics of 'Abhinav' and 'Anand Roma' Tomato Varieties and their Juice

Tomato (Lycopersicon esculentum) is the second most consumed vegetable globally, valued for its rich nutritional profile and diverse culinary applications. This study aimed to compare the biochemical and phytochemical characteristics of two popular tomato varieties, ‘Abhinav’ and ‘Anand Roma,’ to evaluate their suitability for dietary and processing purposes. Using standard analytical AOAC methods, ˚Brix, pH, total acidity, ascorbic acid, and lycopene content were assessed in both fresh tomatoes and their juices. The results showed that ˚Brix ranged from 4.68° to 4.81° in tomatoes and 4.77° to 5.09° in juices. pH values varied between 4.18 and 4.35, with total acidity ranging from 0.32% to 0.41% citric acid equivalents. Ascorbic acid content was 25.37 to 28.18 mg/100 g in tomatoes and 24.98 to 25.83 mg/100 g in juices, while lycopene levels ranged from 7.41 to 8.83 mg/100 g in tomatoes and 6.05 to 6.68 mg/100 g in juices. Significant differences (p<0.05) between the varieties were found in acidity, ash, ascorbic acid, and lycopene content. The findings emphasize the distinct nutritional attributes of these tomato varieties, providing insights into their optimal use for specific dietary needs and food processing applications.

Micronutrients or processing? An analysis of food and drink items from the UK National Diet and Nutrition Survey based on micronutrient content, the Nova classification and front of package traffic light labelling.

Increased ultra-processed food (UPF) intake is associated with adverse health outcomes. However, with limitations in UPF evidence, and partial overlap between UK front of package labelling (FOPL) and degree of food processing, the value of food processing within dietary guidance is unclear. This study compared food and drink from the UK National Diet and Nutrition Survey (NDNS) database based on micronutrient content, Nova classification and FOPL. The aim was to examine the micronutrient contributions of UK food and drink to UK government dietary micronutrient recommendations for adult females and males, aged 19-64 years, based on the degree of food processing and FOPL. NDNS items were coded into minimally processed food (MPF), processed culinary ingredients (PCI), processed food (PF) and UPF, and FOPL traffic lights. MPF, PF and UPF provided similar average contributions per 100g to micronutrient recommendations. Per 100kcal, MPF provided the greatest average contribution to micronutrient recommendations (14.4% [interquartile range (IQR):8.2-28.1]), followed by PF (7.7% [IQR:4.6-10.9], then UPF (5.8% [IQR:3.1-9.7]). After adjusting for healthy/unhealthy items (presence of 1+ red FOPL), MPF had higher odds of an above average micronutrient contribution per 100kcal than UPF (odds ratio (OR): 5.9x (95%CI:4.9, 7.2)), and PF (OR:3.2 (95%CI:2.4, 4.2)). MPFs were more likely to provide greater contributions to dietary micronutrient recommendations than PF or UPF per 100kcal. These findings suggest that UPF or PF diets are less likely to meet micronutrient recommendations than an energy-matched MPF diet. The results are important for understanding how consumers perceive the healthiness of products based on FOPL.

Improving Food Safety by IoT-based Climate Monitoring and Control Systems for Food Processing Plants

Improving Food Safety by IoT-based Climate Monitoring and Control Systems for Food Processing Plants

Introduction and Applications of Ultra High Pressure in Food Technology

In recent years, ultra high pressure (UHP) technology has gained high prominence in the food processing industry, which can meet the growing requirement of consumers of high-quality food. This article reviews the history of the ultra high pressure (UHP) process and introduces the principles connected with UHP processing and the methods we used in UHP processing. Also, this paper talks about applications like extracting bioactive peptides and inactivating bacteria through recent examples. Finally, this study combines specific research results to demonstrate the advantages of UHP, it is an advanced processing technique responding to market requirements, and is quite promising for the area of storing perishable food products. UHP treatment can also be widely applied in products rapid freezing to get high-quality food with longer shelf life in order to meet consumers requirements. In the future, some more advanced concepts and cutting-edge technologies, such as computer modeling can be applied to the field of UHP processing.