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......
Stevia rebaudiana Bertoni: An alternative Sugar Replacer and Its Application in Food Industry
Food Engineering Reviews - Tập 6 - Trang 150-162 - 2014
Stevia rebaudiana Bertoni is a branched bushy shrub of the Asteraceae family, native to the Amambay region in the northeast of Paraguay. Stevioside and rebaudioside A are the main sweetening compounds of interest, which are commercially produced by both chemical and physical processes. S. rebaudiana has a great potential as a new agricultural crop since consumer demand for health ......
Vanishing Water: Rescuing the Neglected Food Resource
Food Engineering Reviews - Tập 15 - Trang 609-624 - 2023
The annual global amount of water consumed to produce food ranges from 600,000 to 2.5 million liters per capita depending on food habits and food waste generation. Humans need approximately 2–3 L of water daily to maintain health, but only 0.01% of the world’s water is drinkable. Food supplies cannot be generated without land, water, and energy use. The current use of water for production of food ......
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......
Ultrasonic Processing for Dairy Applications: Recent Advances
Food Engineering Reviews - Tập 7 - Trang 143-158 - 2014
The application of ultrasound to conventional dairy processes has the potential to provide significant benefits for the dairy industry such as energy savings and improved product properties. In recent years, the physical and chemical effects of high-intensity ultrasound in liquid and solid media have been extensively studied. Specific dairy processing applications such as emulsification, crystalli......
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
Food Engineering Reviews - Tập 12 - Trang 333-345 - 2020
Edible packaging is influenced by factors such as formulation, production technology, and solvent and additive properties. With the increase in the request for coating and film quality, appropriate form, and high product safety and storage period, various technologies such as high hydrostatic pressure, irradiation, ultrasound, high-pressure homogenization, cold plasma, and microwave have been revi......
Entrained Oil Loss Reduction and Gum Yield Enhancement by Megasonic-Assisted Degumming
Food Engineering Reviews - Tập 13 Số 1 - Trang 148-160 - 2021
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications
Food Engineering Reviews - Tập 15 - Trang 466-490 - 2023
For many high-pressure processes employing pressurized fluids, such as supercritical fluid extraction (SFE) of natural matrices with supercritical carbon dioxide (scCO2), CO2 plays a central role as a solvent, solubilizing agent, or medium for extracting and processing diverse food-type substances, in which the knowledge on the solubility behavior of multiple compounds at the varying process condi......
Starches of Some Food Crops, Changes During Processing and Their Nutraceutical Potential
Food Engineering Reviews - Tập 1 - Trang 50-65 - 2009
Starch is a polymer widely distributed in the nature and it is the principal component of cereals, tubers, legumes, and unripe fruits. Traditionally, starch has been isolated and used as raw material in diverse food products to produce or to improve specific functionalities and nowadays novel starches from unconventional sources have gained interest due to improved or due to different physicochemi......
Impact of Processing Factors on Quality of Frozen Vegetables and Fruits
Food Engineering Reviews - Tập 12 - Trang 399-420 - 2020
In this paper I review the production of frozen vegetables and fruits from a chain perspective. I argue that the final quality of the frozen product still can be improved via (a) optimization of the complete existing production chain towards quality, and/or (b) introduction of some promising novel processing technology. For this optimization, knowledge is required how all processing steps impact t......
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