Food Engineering Reviews
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The Application of Image Acquisition and Analysis Techniques to the Field of Drying
Food Engineering Reviews - Tập 9 - Trang 13-35 - 2016
Many changes occur in the structure and properties of a test material during drying as a consequence of moisture evaporation. The use of image acquisition and analysis techniques is proposed here as a potential method of obtaining a better understanding of the different phenomena that can happen during drying. Such techniques can quantify the morphological, textural, and color features of material......
Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product
Food Engineering Reviews - Tập 13 - Trang 676-685 - 2021
Pecan nut oil is conventionally obtained by mechanical extraction characterized by a low oil extraction yield (OEY) compared to solvent extraction. Pulsed electric fields (PEF) have been employed as a pretreatment to enhance OEY from several oilseeds, but no studies have been found regarding tree nut oil. Hence, PEF was applied at different specific energy inputs (0.5–17.6 kJ kg−1) to evaluate its......
Improving Solar Dryers’ Performances Using Design and Thermal Heat Storage
Food Engineering Reviews - Tập 5 - Trang 230-248 - 2013
Solar drying is one of the most important processes used by the farmers and the agriculture producers especially in developing countries, at the same time as using free solar energy permits to reduce the cost of the operation. However, in order to face or to limit the intermittent character of solar energy, storage is proposed as a solution. It is found that two ways are used for the thermal energ......
Research Progress in Simultaneous Heat and Mass Transfer of Fruits and Vegetables During Precooling
Food Engineering Reviews - Tập 14 - Trang 307-327 - 2022
The weight loss and spoilage of post-harvest fruits and vegetables (FVS) occur as a result of physiological and biological processes, the rates of which are influenced primarily by product temperature. In order to maintain the freshness of FVS and reduce losses, it is necessary to cool the product as soon as possible after harvest. Precooling is considered such an effective technique because it qu......
Recent Advances on the Generation, Stabilization, and Potential Applications of Double Emulsions Based on the Microfluidic Strategy
Food Engineering Reviews - Tập 16 Số 1 - Trang 129-145 - 2024
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology
Food Engineering Reviews - Tập 13 - Trang 375-410 - 2020
Hybrid solar drying technology for food products is a clean and cost-effective replacement of highly energy intensive thermal dryers employed in agri-food processing chain. This involves the amalgamation of “only solar dryer” with various other energy harvesting systems like, biogas, heat pump, and thermal storage materials. This paper reviews the significance of hybrid solar dryers in terms of wi......
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
Food Engineering Reviews - Tập 13 - Trang 544-569 - 2020
The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fun......
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
Food Engineering Reviews - Tập 9 - Trang 170-189 - 2017
High pressure can be applied for the inactivation of endogenous enzymes detrimental to fruit and vegetable products. One of the enzymes that affect the quality of fruits and vegetables is pectinmethylesterase (PME), responsible for cloud destabilization and consistency changes. Depending on the desired quality of the developed product, PME can be partly or fully inactivated. In this review paper, ......
The Application of Cold Plasma Technology in Low-Moisture Foods
Food Engineering Reviews - Tập 15 - Trang 86-112 - 2023
Low-moisture foods such as spices, grains, and seeds constitute an important part of the human diet. Increased consumer concern for food safety and food quality has focused on the decontamination technologies required for low-moisture foods. Cold plasma treatment has been a promising novel technology in the food processing industry due to its advantages in safety, efficiency, versatility, and envi......
Conventional and Emerging Combination Technologies for Food Processing
Food Engineering Reviews - Tập 8 - Trang 414-434 - 2016
Emerging technologies for processed food products were introduced as an alternative to conventional food processing methods during the last few decades. The alternative technologies could significantly contribute to shortened processing times with savings in energy and provide highly balanced food safety, eventually benefiting the food industry. Although several emerging technologies have been pra......
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