Journal of Food Engineering

article

Integrated system of progressive freeze-concentration combined with partial ice-melting for yield improvement

Osato Miyawaki, Chiakai Omote, Mihiri Gunathilake, Kana Ishisaki, more

Journal of Food Engineering > 2016 > 184 > C > 38-43

A 25L-scale tubular ice system for progressive freeze-concentration was constructed and combined with a 75L-scale partial ice-melting system for yield improvement. From the measurement of freezing point of various fruits juices, nine standard operation programs were prepared in cooling and circulation flow rate for the tubular ice system. The standard programs were successfully tested for progressive...

article

Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements

Sandra Zavadlav, Tibor Janči, Igor Lacković, Sven Karlović, more

Journal of Food Engineering > 2016 > 184 > C > 44-52

The aim of this study was to examine the possibility of storage shelf life assessment of refrigerated squid Loligo vulgaris by bioelectrical impedance measurements.Fresh squid samples were kept in the refrigerator at 4 ± 1 °C during the period of 15 days and were examined every two days, starting on the 4th day post-mortem. The Agilent 4294A Precision Impedance Analyzer with needle-type multi electrode...

article

Production and membrane fractionation of bioactive peptides from a whey protein concentrate

Fátima Arrutia, Rocío Rubio, Francisco A. Riera

Journal of Food Engineering > 2016 > 184 > C > 1-9

Whey proteins carry bioactive sequences that can be released by enzymatic hydrolysis. Often, the resulting hydrolysates are in the need of a fractionation process to improve or define their bioactivity. In this work, a whey protein concentrate was hydrolysed with trypsin and the obtained peptides were separated by means of membrane ultrafiltration/nanofiltration. Three pH values (2, 6 and 8) were...

article

Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

Efimia Dermesonluoglu, Kalliopi Fileri, Argiro Orfanoudaki, Maria Tsevdou, more

Journal of Food Engineering > 2016 > 184 > C > 21-30

The objective of the study was to develop and validate predictive models for the effect of storage temperature on the microbial spoilage and quality decay of pre-packed dandelion greens, a product recently introduced in the market. Dandelion leaves packed under modified atmosphere and air, were stored at isothermal conditions (2–15 °C). Quality assessment was based on microbial growth (total viable...

article

A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

Marina Dupas-Langlet, Julien Dupas, Sophie Samain, Maria-Isabelle Giardiello, more

Journal of Food Engineering > 2016 > 184 > C > 53-62

Building sorption isotherms usually requires several weeks for the samples to equilibrate at different relative humidities. Such experimental durations are very long in view of present industrial timeframes. In this work, we propose a rapid and robust method using wise thermal treatment that significantly accelerates equilibration of samples without inducing chemical or physical degradation. To demonstrate...

article

On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread

A. Derossi, C. Severini, I. Ricci

Journal of Food Engineering > 2016 > 184 > C > 69-74

The possibility to reconstruct food microstructure by limited morphological information has fundamental importance for theoretical and practical applications. We implemented the simulated annealing method proposed by Yeong and Torquato (1998) for reconstructing bread structure through the information contained into the lineal-path distribution function, L(r), and two-point correlation function, S₂...

article

Editorial Board

Journal of Food Engineering > 2016 > 184 > C > IFC

article

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen, Richard Ipsen

Journal of Food Engineering > 2016 > 184 > C > 31-37

Two types of microparticulated whey protein ingredients with different particle characteristics were added to a non-fat milk system and allowed to hydrate for different periods of time prior to heat treatment. Differences during acidification of the milk systems were investigated by rheology and ¹H nuclear magnetic resonance spin-spin relaxation. The amounts of more or less mobilised water were shown...

article

Study of uncertainty in the fitting of diffusivity of Fick's Second Law of Diffusion with the use of Bootstrap Method

Douglas J. Nicolin, Diogo F. Rossoni, Luiz Mario M. Jorge

Journal of Food Engineering > 2016 > 184 > C > 63-68

Through appropriate considerations, Fick's Second Law of Diffusion admits analytical solution. A model based on this law was proposed and its analytical solution in series was obtained for mathematically modeling the soybean hydration process. The diffusivities were fitted to experimental data by nonlinear regression. The Bootstrap method was used to assess uncertainties that occur in the estimation...

article

Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

Nathdanai Harnkarnsujarit, Kiyoshi Kawai, Manabu Watanabe, Toru Suzuki

Journal of Food Engineering > 2016 > 184 > C > 10-20

Ice crystallization controls the microstructure and subsequent mass transport of water in freeze-dried food matrices. This study investigated the effects of freezing on the microstructure and rehydration properties of porous, freeze-dried soybean curd. Soybean curd was prefrozen at various freezing conditions (−20 °C, −50 °C, −90 °C and in Liq.N₂) prior to freeze-drying. Scanning electron microscopy...

INFONA - science communication portal

Journal of Food Engineering

Integrated system of progressive freeze-concentration combined with partial ice-melting for yield improvement

Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements

Production and membrane fractionation of bioactive peptides from a whey protein concentrate

Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature

A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples

On the inverse problem of the reconstruction of food microstructure from limited statistical information. A study on bread

Editorial Board

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Study of uncertainty in the fitting of diffusivity of Fick's Second Law of Diffusion with the use of Bootstrap Method

Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

Filter options

Publication date

Number

Keywords

INFONA - science communication portal

Journal of Food Engineering

Add recipient

Sending message cancelled

Are you sure you want to cancel sending this message?

Send message

Filter options

Publication date

Date range setting

Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.

Number

Keywords

Reporting an error / abuse

Sending the report failed

Accessibility options