Subjects -> FOOD AND FOOD INDUSTRIES (Total: 387 journals)
    - BEVERAGES (15 journals)
    - FISH AND FISHERIES (99 journals)
    - FOOD AND FOOD INDUSTRIES (273 journals)

FOOD AND FOOD INDUSTRIES (273 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 68)
Advances in Nutrition     Hybrid Journal   (Followers: 57)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 55)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access  
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 32)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 15)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 15)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 6)
Journal of Food Security and Agriculture     Open Access  
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal   (Followers: 1)
Journal of Functional Foods     Hybrid Journal   (Followers: 3)
Journal of Gastronomy, Hospitality and Travel     Open Access  

        1 2     

Similar Journals
Journal Cover
Food and Bioproducts Processing
Journal Prestige (SJR): 0.957
Citation Impact (citeScore): 3
Number of Followers: 5  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0960-3085
Published by Elsevier Homepage  [3161 journals]
  • Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace
           by subcritical water extraction
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Hamid Kheirkhah, Saeid Baroutian, Siew Young QuekAbstractThe utilisation of fruit by-products from industrial waste is one of the important global trend to address sustainability in food production. This study was conducted to evaluate the advantage of subcritical water extraction (SWE) for recovery of phenolic compounds from kiwifruit pomace as a functional ingredient. The extraction process was designed by altering the extraction conditions including temperature (170–225 °C) and time (10–180 min) at a constant pressure (50 bar). The presence of phenolic compounds and their antioxidant activities, as well as the Maillard reaction products (MRPs) were evaluated in this study. Extraction under 200 °C and 90 min were found to give the best phenolic compounds recovery (60.53 mg CaE/g DW) with regard to lower formation of adverse compounds. The most abundant phenolic compounds in the extracts were identified as (+)-catechin, chlorogenic acid, p-coumaric acid, Protocatechuic acid and caffeic acid. The formation of MRPs during SWE has revealed the potential formation of antioxidants from natural phenolic compounds and possible association with antioxidant activity. The study is also indicated that subcritical water is a more advantageous technique for extracting certain phenolic compounds than conventional solvent extraction.
       
  • Humic acid formation during subcritical water extraction of food
           by-products using accelerated solvent extractor
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Evrim Özkaynak KanmazIn this study, the effect of extraction temperature (180 and 200 °C), static extraction time (15, 30 and 45 min) and sample amount (5 and 10 g) on humic acid formation during subcritical water extraction of food by-products by accelerated solvent extractor was investigated. Subcritical water extraction was carried out with three food by-products as flaxseed meal, lemon peel and mandarin peel at constant pressure of 1500 psi. The highest total humic acids were found as 71.73, 64.52 and 62.91% in the solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200 °C and 15 min, respectively. Besides, the highest free humic acids were determined as 60.62, 52.60 and 50.64% in the ;solid residue of flaxseed meal, mandarin peel and lemon peel after subcritical water extraction at 200 °C and 15 min, respectively. The study results suggested that accelerated solvent extractor has a great potential as green technology to produce humic acids during subcritical water extraction of food by-products.Graphical abstractGraphical abstract for this article
       
  • Valorization of lotus byproduct (Receptaculum Nelumbinis) under green
           extraction condition
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Hao Huang, Tarun Belwal, Lei Jiang, Juwu Hu, Jarukitt Limwachiranon, Li Li, Guoping Ren, Xuebing Zhang, Zisheng LuoFood waste including byproducts has been growing with increasing food and its products consumption, leading to various environmental problems. Considering valorization, the food waste could be converted into useful byproducts. Receptaculum Nelumbinis, a lotus byproduct, was considered to contain higher level of phenolic compounds. This study was designed to extract valuable phenolic compounds from Receptaculum Nelumbinis considering three independent factors i.e., extraction time, temperature and glycerol concentration. The viscosity of solvent was also estimated during experiment and analysis of phenolic compounds was conducted using UPLC-Triple-TOF/MS method. Results showed that under optimum condition the extraction yield as total polyphenol content (YTP) was found to be 62.32 ± 1.25 mg GAE g−1 dw, which was close to the model predicted value. Moreover, the extraction capacity of glycerol was significantly negatively correlated with viscosity. Under optimized extraction condition a total of seventeen phenolic compounds, including catechin, procyanidin, hyperoside, isoquercitrin and quercetin were recorded. These results indicated glycerol could effectively extract phenolic compounds from Receptaculum Nelumbinis and thus could be an ideal solvent for environmental-friendly extraction process of phenolic compounds. Moreover, the valorization of lotus byproduct into nutraceutically valuable compounds could also be considered as economically viable solution and further could be useful for industrial applications.Graphical abstractGraphical abstract for this article
       
  • Valorisation of fruit by-products: Production characterization of pectins
           from fruit peels
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Melih Güzel, Özlem AkpınarAbstractThe aim of the study is to determine the physical, chemical, structural and thermal properties of the pectins obtained from melon rinds, kiwifruit and pomeganate peels and compared with the pectins obtained from apple and orange peel used in the commercial pectin production process. Pectins extractions from these wastes were performed with citric acid, at 80 °C and 60 min. All pectins, extracted, were found to be high methoxyl pectines. The water holding capacity of the melon rind, kiwifruit and pomegranate peels pectins were lower than the orange and apple peel pectins while the thermal stability of the kiwifruit peel pectin was close to the apple and orange peel pectins. The morphological structures of the extracted pectins showed that they had micro-fractures and hollow openings. The crystallinity of the melon rinds, kiwifruit and pomegranate peel pectins were smilar to orange peel pectin. The result of this study showed that the kiwifruit peel had advantages in terms of commercial pectin production due to its high pectin yield, water holding capacity, esterification degree and thermal stability.
       
  • Flexible, versatility and superhydrophobic biomass carbon aerogels derived
           from corn bracts for efficient oil/water separation
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Zefeng Jing, Jichao Ding, Tao Zhang, Dongya Yang, Fengxian Qiu, Qiuyun Chen, Jicheng XuResource utilization of corn bracts is essential from the viewpoint of environmental protection and sustainable development due to the adverse impacts emanating from potential fire hazards and environmental pollution of agricultural wastes. Herein, we present a versatile, convenient and green process to fabricate porous superhydrophobic biomass carbon (BC) aerogel by using corn bracts as main raw material, as well as its application in selective oil/water separation. During this process, the flexible and ultralight BC aerogel was obtained by corn bracts as main raw via simple alkalization, bleaching, freeze drying and carbonization. The resultant BC aerogels that constituted by interconnected corn bracts-based carbon fibers exhibit a three-dimensional hierarchical porous structure in microscale. The characterization results indicated that the obtained BC aerogels exhibit large specific surface areas (675.85 m2/g), mesoporous structures (3.92 nm on average), and superhydrophobicity (water contact angle > 150°). The BC aerogels can absorb a broad variety of oils and organic solvents with high selectivity and excellent absorption capacities (77.67–143.63 g/g). At the same time, the BC aerogels have excellent oil recoverability and reusability properties after ten recycles, making them particularly attractive materials to treat oily wastewater. The current research can offer a green approach to fabricate superhydrophobic BC aerogels with well-defined 3D network structure for efficient oil/water separation, and the fabrication of BC aerogels can be extended for the preparation of other functional aerogels by low-cost agricultural wastes for various applications.Graphical abstractGraphical abstract for this article
       
  • Effect of Crossflow Regime on the Deposit and Cohesive Strength of
           Membrane Surface Fouling layers
    • Abstract: Publication date: Available online 5 April 2019Source: Food and Bioproducts ProcessingAuthor(s): Mi Zhou, Tuve MattssonAbstractAcquiring knowledge of the properties of membrane fouling layers is crucial to mitigating fouling and developing cleaning strategies. The cohesive strength of these fouling layers, which determines the cleaning requirement of the membrane, is nevertheless rarely investigated. Here we introduced fluid dynamic gauging (FDG) to the crossflow microfiltration of a wood material, namely microcrystalline cellulose (MCC, nominal particle size 20 µm, 95% (in volume) of the particles are bigger than 5.4 µm and smaller than 56.4 µm), to study in situ the cohesive strength of the membrane surface fouling formed under different crossflow regimes. Using regenerated cellulose membrane with a nominal pore size of 0.2 µm, filtration experiments with FDG measurement show that the crossflow regime can lead to the formation of surface fouling layers with distinct cohesive strength. Fouling formed in turbulent/transitional crossflow (Reynolds number, Reduct = 4170) was stronger and its removal required more liquid shear stress compared to the layers formed in laminar crossflow (Reduct = 1560). The fouling layers that can withstand the minimum shear of 35 Pa from the FDG sensor with turbulent/transitional crossflow were, on average 294 ± 10 µm thick, in contrast to those formed in laminar crossflow, which were significantly thinner (144 ± 73 µm at 35 Pa shear stress, p < 0.05). On the other hand, turbulent/transitional crossflow reduced material deposition significantly (p 
       
  • Effect of solar drying methods on color kinetics and texture of dates
    • Abstract: Publication date: Available online 4 April 2019Source: Food and Bioproducts ProcessingAuthor(s): Seerangurayar T., Abdulrahim M. Al-Ismaili, L.H. Janitha Jeewantha, Nasser Abdullah Al-HabsiAbstractThe present work investigates the effect of solar drying methods on the color and textural attributes of Khalas dates at three ripening stages (khalal, rutab and tamr) and evaluates color change kinetics using three kinetic models. Three solar drying methods, namely, open sun drying (OSD), forced convective drying (FCD) and greenhouse tunnel drying (GTD) were studied. The drying methods and ripening stages had significant effect on all color attributes. Khalal stage dates dried in FCD had the lowest color variations (L*: -12%, a*: +4%, b*: -46%, chroma: -38%, hue angle: -21% and total color change, ΔE:14.05) and thus, the highest color stability. At the end of drying, color of rutab and tamr stage dates changed red-brown in all the three drying methods due to the massive loss of b* (88-92%) and hue angle (63-73%), and altering hue angle from 23º (tamr fresh) to 9-12º (dried), respectively. The most appropriate model to describe the color change kinetics of dates at the three ripening stages was the fractional conversion model. The texture profile analysis revealed that FCD produced the softest dates for all the three ripening stages (hardness ranged 2.52-3.42 N). Overall, dates dried in FCD had the best color and textural properties as compared to the OSD and GTD dried dates in all ripening stages.
       
  • Osmotic-ultrasound dehydration pretreatment improves moisture adsorption
           isotherms water state of microwave-assisted vacuum fried purple-fleshed
           sweet potato slices
    • Abstract: Publication date: Available online 2 April 2019Source: Food and Bioproducts ProcessingAuthor(s): Kai Fan, Min Zhang, Bhesh BhandariAbstractEffect of osmotic-ultrasound dehydration pretreatment on the moisture adsorption isotherms of microwave-assisted vacuum fried purple-fleshed sweet potato (PSP) was determined at 30, 45 and 60 °C and fitted with six models. Absorbed water state of microwave-assisted vacuum fried purple-fleshed sweet potato was measured by low-field nuclear magnetic resonance (LF-NMR). Results indicated that the optimized conditions of osmotic-ultrasound dehydration pretreatment were 11.21 min for ultrasound time, 56.99% sucrose concentration and 74.84 min for osmotic dehydration time. Moisture adsorption isotherms showed type II sigmoid shape. GAB model had the best fit evaluated by the higher values of R2 (> 0.9868) and the lower values of RMSE (< 0.0074) and χ2 ( 0.9595) and pretreated fried PSP (R2 > 0.9845) by using LF-NMR.
       
  • Economic projection of 2-phenylethanol production from whey
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Laura Conde-Báez, Antioco López-Molina, Carlos Gómez-Aldapa, Cuauhtémoc Pineda-Muñoz, Carolina Conde-MejíaAbstractWhey is a byproduct of the cheese industry, which is potentially dangerous for the environment if it is not treated before its discharge. An alternative use for whey is as raw material to produce compounds with high added value as 2-phenylethanol (2-PE). Experimental production of 2-PE from whey using Kluyveromices marxianus as inoculum was evaluated. Maximum 2-PE concentration obtained was 780 mg/L and a lactose removal efficiency of 99.4% with the addition of l-phenylalanine (1 g/L) as a precursor and ammonium sulphate (NH4)2SO4 (450 mg/L) using a K. marxianus inoculums (1 × 106CFU/mL) at 30 °C/180 rpm. Based on experimental results the process simulation was performed on Aspen Plus V.10. Operation costs were estimated, and fixed costs projection was performed based on essential equipment. Two scenarios were established. In the first one, the sale of the product as an additive with the characteristics of fermentation output was considered; in which case, the breaking point of the process was calculated to obtain the minimal sale price estimate. On the second one, the 2-PE sale as a high purity product was considered and the income from the sale of the product with these characteristics was assessed.
       
  • Mango agro-industrial wastes for lipase production from Yarrowia
           lipolytica and the potential of the fermented solid as a biocatalyst
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Adejanildo da S. Pereira, Gizele C. Fontes-Sant’Ana, Priscilla F.F. AmaralAbstractMango seed and peel, wastes from the industrial processing of the fruit, were evaluated for lipase production by Yarrowia lipolytica. Submerged fermentation of the components of mango wastes (peel, tegument and kernel) were performed with the components separately and their combinations without any supplementation. The tegument was the only part that showed promising results for lipase production and, therefore several nitrogen sources were used, separately, as supplementation. Yeast extract was the best nitrogen source for lipase production with mango tegument in submerged fermentation, achieving around 3500 U/L of extracellular lipase. Optimum conditions for lipase production were pH 5.0; 187 rpm of agitation speed; temperature of 27.9 °C and inoculum concentration of 0.96 g/L. Lipase activity of the solid residue obtained after fermentation carried out in the best experimental conditions was 68.03 U/(g of residue) evidencing that the lipase produced during fermentation adsorbed in the fermented solid, producing a new biocatalyst.
       
  • Application of fuzzy logic control for the dough proofing process
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Abdolrahimahim Yousefi-Darani, Olivier Paquet-Durand, Bernd HitzmannAbstractA fuzzy logic control system is designed and applied to a proofing system. The controller is experimentally evaluated and the performance is compared to the ones from a PID controller. Dough pieces with different amounts of yeast added in the ingredients and in different temperature starting states are prepared and proofed with the supervision of the fuzzy control system. The controller is designed to maintain the volume of the dough pieces similar to volume expansion of a dough piece in standard conditions during the proofing process. Controllers are evaluated by means of performance criteria and the final volume of the dough samples. It is demonstrated that the fuzzy logic controller can provide significant better control, does not require a mathematical model and has better disturbance rejection properties.
       
  • Bi-objective optimization of tuna protein hydrolysis to produce
           aquaculture feed ingredients
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Houssem Saadaoui, F.Javier Espejo-Carpio, Emilia M. Guadix, Raja Ben Amar, Raúl Pérez-GálvezAbstractFish meal is commonly employed as protein source in aquaculture diets. The enrichment of this ingredient with fish protein hydrolysates (FPH) and free amino acids has proved to improve larval development and feed assimilation. In this work, we produced tuna head hydrolysates using a sequential enzymatic treatment employing Alcalase and Flavourzyme. Statistical modelization coupled with bi-objective optimization were employed to optimize the operating parameters (i.e. pH, temperature and duration of the Flavourzyme treatment) for producing a FPH with a desired molecular weight profile. More specifically, this work focused on the content of small peptides between 700–2500 Da (F2500) and that of free amino acids (F250), supported by their benefits as aquaculture feed ingredients.The optimal reaction conditions for maximimizing the release of free amino acids F250 (i.e, pH 7.2, 43–49 °C, Flavourzyme treatment above 160 min) were detrimental for the content of F2500. A bi-objective optimization approach was then proposed, able to find a set of intermediary solutions (Pareto Front) presenting maximal F2500 for a range of free amino acids level between 2–30%. This allows the selection of the operating parameters for producing a FPH with a desired weight profile, based on the specific needs of the farmed species.
       
  • Investigating the shear rheology of molten instant coffee at elevated
           pressures using the Cambridge multipass rheometer
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Michael J. Sargent, B. HallmarkAbstractThe processing of instant coffee may involve pumping the material in a melt phase through operations at elevated pressures. The shear rheology of this material was investigated using the Cambridge multipass rheometer, which allows for shear rheometric testing under conditions of independently controlled temperature and pressure. In this work the back pressure was set to dissolve any air that was present in the melt, so that the rheology of the single phase material could be tested. Data were collected over the accessible range of conditions; shear rates from 0.01 to 1000 s−1, temperatures from 80 to 110 °C, and pressures from 0.01 to 300 bar. The melt exhibited thixotropic behaviour at low shear rates, and the data could be fitted to a non-dimensionalised Carreau fluid model with a temperature dependence which followed an Andrade relationship. Sample to sample variation was observed, which is attributed to differing water content. The results demonstrate how the rheology of complex food materials can be accessed under process conditions.
       
  • Potential of alternative solvents to extract biologically active compounds
           from green coffee beans and its residue from the oil industry
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Érica Resende Oliveira, Rodrigo Fonseca Silva, Paula Ribeiro Santos, Fabiana QueirozFood waste causes great impact on society and the environment. Residues disposal is observed throughout the production chain, which establishes a need to use both food as a whole and the possibility of maintaining habitual consumption with the use of residues for new food products or in another industrial branch. In this perspective, this study aimed to evaluate the role of selected traditional organic solvents on the extraction of total soluble solids and bioactives from green coffee beans and its press meal as an alternative to make use of this waste generated by the oil industry. Six solvents with different polarities were used (acetone, ethanol, ethyl acetate, hexane, isopropanol, and petroleum ether) in order to evaluate the yield of soluble solids/oil and the bioactivity (Folin–Ciocalteau’s method, DPPH, ABTS, FRAP, and β-carotene bleaching assay — BCBA) of green coffee beans and its industrial press meal. The results showed that the tested solvents played an important role in the extraction of total solids and antioxidant capacity from the matrices analyzed. Ethanol was found to be the optimal extraction solvent for extractable solids from both green coffee beans and meal, as well as for the phenolic and antioxidant compounds. Only that, for BCBA analysis, ethyl acetate yielded the best results for the antioxidant activity of green beans and meal. Therefore, ethanol is recommended for the extraction of soluble solids, phenolic, and antioxidant compounds from green coffee beans and its press meal for further isolation and utilization.Graphical abstractGraphical abstract for this article
       
  • An improved microwave-assisted extraction of anthocyanins from purple
           sweet potato in favor of subsequent comprehensive utilization of pomace
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Wei Liu, Chunv Yang, Chunjiao Zhou, Zhiyong Wen, Xinrong DongIn order to enhance the extraction efficiency of anthocyanins and subsequent comprehensive utilization of pomace from purple sweet potato (PSP), an improved microwave-assisted extraction (iMAE) of anthocyanins without dextrinization of starch was developed in this work. Firstly, the extraction conditions of PSP anthocyanins (PSPAs) were optimized by Response Surface Methodology (RSM) and the optimal parameters were as follows: solid-to-liquid ratio of 1:3 (g/mL), ethanol concentration of 30% with a small quantity of critic acid as regulating reagent of pH, microwave irradiation power of 320 w, extraction time of 500 s. Under the conditions, the yield of anthocyanins was 31.16 mg/100 g PSP (RSD = 1.45%, n = 3), which was a relative error of −4.88% compared with the predicted value (32.76 mg/100 g PSP) by model of Response Surface Methodology. By HPLC-ESI-MS/MS analysis, the composition of anthocyanins obtained by iMAE is basically the same as that of ultrasound-assisted extraction with citric acid aqueous. And the residue obtained by iMAE was in its original appearance and the total sugar content (TSC) in pomace was 88.2% of that in fresh PSP. The iMAE provided a method for the quick extraction of anthocyanins with some advantages of high efficiency as conventional MAE, but avoided gelatinization of starch which is useful for further utilization of starch in pomace.Graphical abstractGraphical abstract for this article
       
  • Baking kinetics of laminated dough using convective and microwave heating
    • Abstract: Publication date: May 2019Source: Food and Bioproducts Processing, Volume 115Author(s): Anubha Garg, Loredana Malafronte, Erich J. WindhabAbstractMicrowave baking is gaining popularity due to improved time efficiency of the process as compared to the traditional convective baking. Several studies focused on combining microwave baking with other heating techniques in order to achieve desirable product properties. However, not much is known about the principles of combining these techniques for complex laminated structures like puff pastry. In this work, the independent influence of convection and microwave was studied for baking of puff pastry. Product properties such as moisture content, expansion, texture and color were characterized in order to assess the effect of the heating methods As compared to convection, microwave baking resulted in a much faster process, up to 5 times reduction in baking time, without significant difference in volume and hardness of the pastry. However, it led to a different structure formation in terms of pore size distribution. Browning quality of the product was more desirable and uniform in case of convection as expected. The study helped in understanding influence of convection and microwave heating on development of product properties during baking of laminated doughs. The knowledge from this study will be useful in forming combination of these heating modes for optimising the process further.
       
  • Model of effective system of processing of organic wastes in biogas and
           environmental fuel production plant
    • Abstract: Publication date: Available online 20 March 2019Source: Food and Bioproducts ProcessingAuthor(s): Nurzhan K. Bulatov, Dauren K. Sarzhanov, Sagyntay Z. Elubaev, Tynys B. Suleymenov, Kuralay S. Kasymzhanova, Oyum T. BalabayevAbstractTechnological solutions that allow to reduce the volume of wastes, determine the possibility of development of not only the technology or the company itself, but also environmental parameters that provide potential economic benefits. The relevance of the research consists in the investigation of the degree of quality of possible application of modern technologies of processing organic wastes with extraction of useful products. The objective of the research is the search of methods of cost reduction of the development of mobile plants for the production of biogas. The authors showed the technological structure of proposed solutions, develop the mathematical model, as well as justify the economic benefits as the prospect of application of the resulting model in mass production. The novelty of the research consists in the fact that this approach investigates the flow of organic wastes and their conversion into biogas, and thus into biofuel component, by using biologically active components, which allows to reduce potential damage to the environment almost to zero. It was demonstrated that this method may resolve the issue of accumulated organic wastes in near future.
       
  • Development and characterization of physical properties of honey-rich
           powder
    • Abstract: Publication date: Available online 19 March 2019Source: Food and Bioproducts ProcessingAuthor(s): Katarzyna Samborska, Artur Wiktor, Aleksandra Jedlińska, Arkadiusz Matwijczuk, Wojciech Jamróz, Krystyna Skwarczyńska-Maj, Dariusz Kiełczewski, Marcin Tułodziecki, Łukasz Błażowski, Dorota Witrowa-RajchertAbstractThe aim of the work was to obtain and characterize powdered honey containing substantially higher amount of honey than was reported in literature before. For this purpose, dehumidified air was applied as a drying medium during spray drying at low temperature (inlet/outlet air temperature: 75/50 °C). This method gave the possibility to reduce carrier content in the final product. Apart from maltodextrin, used traditionally as drying carrier, NUTRIOSE characterized by prebiotic properties was also tested, to produce added-value honey powder. Drying parameters were adjusted compared to traditional high temperature spray drying to perform the process at high drying rate and yield (powder recovery). By using dehumidified air as the drying agent honey powders containing 80% of honey solids were obtained, with a yield above 80%. Both these values were higher than noted ever before in the case of honey spray drying. The physical properties of powders were typical for spray dried materials, although increased honey content resulted in increased hygroscopicity. Even though NUTRIOSE has a higher potential as a health promoting ingredient, compared to maltodextrin, it had lower potential as a drying carrier (powders had higher water activity and hygroscopicity).
       
  • Selective encapsulation of quercetin from dry onion peel crude extract in
           reassembled casein particles
    • Abstract: Publication date: Available online 17 March 2019Source: Food and Bioproducts ProcessingAuthor(s): Debika Ghatak, Regupathi IyyaswamiQuercetin, a lipophilic dietary flavonoid, used as a therapeutic agent and a food component was encapsulated with casein particles to improve its water solubility as well as bioavailability in the food and pharmaceutical formulations. The nano-structured casein particles were reassembled with pure quercetin from the synthetic solution and the encapsulation yield was assessed by studying the effect of pH and the concentration of casein and additives like salts and Cetyl trimethylammonium bromide (CTAB). A maximum encapsulation yield of 97% was obtained for the reassembled casein particles formed with the addition of 0.5% (w/v) sodium caseinate, 0.1 M of calcium chloride, 0.5 M of di potassium hydrogen phosphate, 0.1 mM CTAB and 1 M of sodium citrate at a pH of 7. The identified process condition was further used to encapsulate the quercetin from the aqueous crude extract of dried onion peels. The microwave-assisted extraction was able to produce the crude extract with maximum quercetin content of 39.37 μM per ml of the extract. Further the response surface methodology (RSM) was used to optimize the significant encapsulation variables for the maximum encapsulation yield of quercetin from aqueous crude extract. A maximum encapsulation yield of 96% was achieved at the pH 7.09 by using 2.1% (w/v) of sodium caseinate.Graphical abstractGraphical abstract for this article
       
  • Optimization of hot air drying temperature combined with pre-treatment to
           improve physico-chemical and nutritional quality of ‘Annurca’ Apple
    • Abstract: Publication date: Available online 15 March 2019Source: Food and Bioproducts ProcessingAuthor(s): Begüm Önal, Giuseppina Adiletta, Alessio Crescitelli, Marisa Di Matteo, Paola Russo‘Annurca’ apple, a southern Italian cultivar, is known for its reddening, taste and flavour among the other types of apples, and also for health promoting effects. The aim of this study is to evaluate the effect of a novel pre-treatment, by dipping in a solution containing trehalose, sodium chloride, sucrose, and of drying process conditions (temperature and time) on drying kinetics and quality attributes of dried apple slabs. Drying experiments were carried out by convective drying at temperatures of 50, 55, 60 and 65 °C at a constant air velocity of 2.3 m/s. Pre-treatment provided an increment of moisture loss, and a reduction of drying time and shrinkage at all temperatures. The combination of pre-treatment and drying at 65 °C assured the lowest colour changes, the best preservation of structure, as well as the less shrinkage, the higher rehydration capacity and the highest score for sensorial overall acceptability. On the contrary, the used pre-treatment combined with lower drying temperatures (50 and 55 °C) better preserve the antioxidant activity of apple slabs. In conclusion, the proposed solution enabled to reduce the processing time and better retain the quality attributes (i.e. physical, chemical, nutritional, sensorial) of dried apples slabs for their commercialization as snacks.Graphical abstractGraphical abstract for this article
       
  • Drying of mangoes (Mangifera indica L.) applying pulsed UV light
           as pretreatment
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Thayane R. Braga, Ebenezer O. Silva, Sueli Rodrigues, Fabiano A.N. FernandesAbstractHigh-intensity pulsed UV light is a non-thermal treatment used in the sanitization of fruits. As a secondary effect to sanitization, the energy of the pulses is absorbed by the fruit and converted into internal energy, which results in partial evaporation of the water of the fruit. In this work, we have applied high-intensity pulsed UV light as a pretreatment for convective air-drying evaluating its advantages and disadvantages on the drying process and nutritional quality of the dried product. Mangoes were subjected to pulses of UV light and dried in a convective oven-drier. The pulsed UV light pretreatment reduced the water content in the samples but did not affect the kinetics or apparent water diffusivity of the subsequent drying process. The concentration of vitamin C and carotenoids in dried mangoes subjected to fluences between 3.6 and 10.8 J/cm2 in the pretreatment were between 10 and 40% higher than the untreated dried mango. The concentration of vitamins B1, B3 and B5 increased by 10 to 25% in dried mangoes subjected to fluences between 3.6 and 7.2 J/cm2, in comparison with the untreated dried mango. Vitamin B6 was highly affected by pulsed UV light decreasing by 40 to 50% in the pretreated mangoes.
       
  • Combined ultrafiltration and electrodeionization techniques for microbial
           xylitol purification
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): M.T.A.P. Kresnowati, D. Regina, C. Bella, A.K. Wardani, I.G. WentenAbstractOil palm empty fruit bunch (OPEFB) is biomass waste from crude palm oil industry that can be utilized for xylitol production. In recent years, xylitol production is dominated by a microbial fermentation method where the fermentation product contains many impurities, thus requires further purification and separation processes. In this work, ultrafiltration (UF) and electrodeionization (EDI) membranes were used for purification of xylitol from either model solution or OPEFB hydrolysate that has been fermented by Debaromyces hansenii. First, the optimum conditions for purification of xylitol from xylose, acetic acid, and salts in model solution using EDI were evaluated. The results showed that the optimum current density, concentrate flow rate, and diluate flow rate was found to be 22.5 A/m2, 0.4 m/s, and 0.5 m/s, respectively. Meanwhile, validation experiment using the OPEFB hydrolysate fermentation broth showed that UF-EDI membrane configuration was able to remove 99% of microorganism and biomass, 99% pigment,>46% of xylose, and>99% ionic impurities including>90% acetic acid with a loss of xylitol about 30–50%.
       
  • The role of heating step in microwave-assisted extraction of polyphenols
           from spent coffee grounds
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Margherita Pettinato, Alessandro Alberto Casazza, Patrizia PeregoAbstractMicrowave-assisted extraction is currently one of the most studied techniques for biomolecule recovery from natural sources, due to its favorable features for the treatment of thermo-sensitive compounds. In this work, the kinetic of antioxidant extraction from spent coffee grounds was investigated, focusing the attention on the effects of initial thermal ramp on the total polyphenol concentration, total solids and antiradical power of the final product. The hydro-alcoholic extracts demonstrated to be very rich of antioxidants with high antiradical power (from 0.45 to 0.88 μ Trolox equivalent/g dried spent coffee grounds), and their quality was significantly affected by the investigated variables. Peleg’s model, was successfully used to describe extraction kinetics, whose investigation revealed that 10 min of heating time at 423 K provided the highest concentration of polyphenols, and resulted as a good compromise to perform a fast extraction with high extraction yields (43 mg Caffeic Acid Equivalent/g dried spent coffee grounds after 60 min of extraction).
       
  • Fluidized bed coating of inert cores with a lipid-based system loaded with
           a polyphenol-rich Rosmarinus officinalis extract
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Lucimara Benelli, Wanderley P. OliveiraAbstractHerbal extracts are used in the food, cosmetic and pharmaceutical sectors, e.g., as natural antioxidants, herbal remedies and active phyto-ingredients. Herbal extract constituents can be lost or suffer degradation due to environmental factors and microbial spoilage. Encapsulation technologies may overcome these limitations and improve product properties. Rosmarinus officinalis is an aromatic plant with proven antioxidant properties linked to their high content of phenolic compounds. In this work, the feasibility of fluidization technology for coating of microcrystalline cellulose cores (Celphere®) with a lipid-based system loaded with polyphenol-rich extract of R. officinalis was studied. The effects of the processing conditions and encapsulating composition on system performance and product properties were evaluated. The coating efficiency ranged from 64.3 to 79.2; although the differences did not show statistical significance (p ≤ 0.05). The percentage of agglomerates in the product ranged from 0.2 to 47.7 and was impacted by processing conditions. Higher retention efficiencies were observed for the monitored marker compounds (caffeic, rosmarinic and carnosic acids and carnosol), reaching values higher than 70%, except for caffeic acid in the composition added with gum arabic (∼60%). Therefore, the fluidization is an effective and promising technology able to engineer innovative granular products loaded with herbal phytochemical compounds.
       
  • Optimization of antioxidant extraction from edible brown algae Ascophyllum
           nodosum using response surface methodology
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Xin Liu, Guanghong Luo, Lijuan Wang, Wenqiao YuanAbstractBrown algae are valuable sources of health-benefiting compounds, such as polyphenols, proteins, and polysaccharides. In the present study, a binary solvent system of ethanol and water was used to obtain crude extracts from edible brown algae Ascophyllum nodosum. The extraction process was optimized using Box–Behnken design and response surface methodology to obtain crude extracts with strong antioxidant activity and high yield. Three variables including solvent-to-solid ratio (30–70 ml/g), ethanol concentration in the solvent system (40–80%), and extraction temperature (20–60 °C) were investigated to optimize the extraction process. The condition for maximum antioxidant activity of the crude extract was found at 70 ml/g solvent-to-solid ratio, 80% ethanol concentration, and 20 °C extraction temperature, while the condition for the highest crude extract yield was 40 ml/g solvent–solid-ratio, 44.83% ethanol concentration and 60 °C extraction temperature. Under the model-predicted optimal conditions, the predicted antioxidant activity and yield of the crude extract were 74.01 ml/g (1/IC50) and 55.60 mg extract/g-algae, which were in close agreement with the experimental results of 74.05 ml/g and 53.80 mg extract/g-algae, respectively, suggesting that the models could accurately predict and improve the extraction of antioxidants from A. nodosum.
       
  • Experimental and simulation studies of heat transfer in high-humidity hot
           air impingement blanching (HHAIB) of carrot
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Xian-Long Yu, Hao-Yu Ju, Arun S. Mujumdar, Zhi-An Zheng, Jun Wang, Li-Zhen Deng, Zhen-Jiang Gao, Hong-Wei XiaoA mathematical model was presented to characterise heat transfer in high-humidity hot air impingement blanching (HHAIB) of cuboid carrots. The model accounts for condensation heat transfer and predicts the sample’s core temperature evolution with time. The simulation was performed at different relative humidity of 20%, 40%, 60%, 80% with constant temperature of 383 K. Results showed that the heat transfer process of HHAIB is divided into two stages based on vapor–liquid phase transition, namely a condensing heat transfer segment and a non-condensing heat transfer segment. In the initial stage of HHAIB, a comprehensive and intense condensation occurred on the sample surface leading to high heat transfer coefficient and greatly enhancing heat transfer, but at the same time creating a huge temperature gradient in the sample. The relative humidity of 40%–60% at 383 K could not only enhance the heat transfer rate but also improve the homogeneity of temperature distribution in the sample. Simulated core temperatures were compared with experimental measurements, showing good agreement with a coefficient of determination R2 of 0.991. The findings of current work provide theoretical basis to better design and control of the process conditions of HHAIB as it elucidates the heat transfer characteristic taking account condensation phenomenon and illustrates the temperature distribution and evolution profiles.Graphical abstractGraphical abstract for this article
       
  • Simultaneous extraction of four different bioactive compounds from
           Garcinia indica and their enrichment using Aqueous Two-Phase Systems
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Basavaraj S. Nainegali, Regupathi Iyyaswami, Prasanna D. BelurGarcinia indica fruits contain several important bioactive compounds like anthocyanin, garcinol, isogarcinol and hydroxycitric acid. Simultaneous extraction of these bioactive compounds from the dried G. indica fruit by employing water, acidified water and an aqueous mixture of ethanol and propanol as solvents and subsequent enrichment using Aqueous Two-Phase Systems (ATPS) were studied. Aqueous 1-propanol (60% (v/v)) and aqueous ethanol (80% (v/v)) were found to be a superior solvent to extract anthocyanin, garcinol, isogarcinol and HCA compared to acidified water and water alone as solvent. The crude extract was further subjected to the PEG-salt and alcohol–salt based Aqueous Two-Phase Extraction (ATPE) for the simultaneous enrichment of garcinol, isogarcinol into top phase and anthocyanins and hydroxycitric acid towards the bottom phase. The ATPS containing ethanol and ammonium sulfate system with TLL of 38.60–43.28% was found suitable to enrich 86.33% of anthocyanins and 75.17% of HCA in salt-rich bottom phase and 96.39% of garcinol and 94.26% of isogarcinol in ethanol-rich top phase.Graphical abstractGraphical abstract for this article
       
  • Hydrothermal treatments enhance the solubility and antioxidant
           characteristics of dietary fiber from asparagus by-products
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Sara Jaramillo-Carmona, Rocío Rodríguez-Arcos, Rafael Guillén-Bejarano, Ana Jiménez-AraujoAsparagus by-products were submitted to hydrothermal treatments to improve their solubility and antioxidant capacity. Four severity conditions were applied (logRo 3.05, 3.64, 4.23, 4.82) and two fractions were isolated from each treatment. The solid fibrous residues were enriched in cellulose, and depleted of hemicelluloses and phenolics. Their antioxidant activities were higher than those presented for asparagus bioactive fibers (81–154 vs 21–26 mmol Trolox/Kg) and did not correlate with phenol content. The soluble liquors were rich in phenolics and also contained changeable amounts of mono-, oligo-, and polysaccharides as a function of severity. The majority of the released oligosaccharides (xylooligosaccharides) are considered as prebiotic and their percentage could be optimized by modifying hydrothermal treatment conditions. This fraction presented very high antioxidant activity (131–232 mmol Trolox/Kg), and had a moderate correlation with phenols. Melanoidins are suggested to be present in both fractions. A new fiber fraction with potential prebiotic activity and high antioxidant activity has been obtained from asparagus by-products. Its high solubility in water and a pleasant flavor broaden its applications in food formulations.Graphical abstractGraphical abstract for this article
       
  • Experimental studies and mathematical simulation of intermittent infrared
           and convective drying of sweet potato (Ipomoea batatas L.)
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Daniel I. Onwude, Norhashila Hashim, Khalina Abdan, Rimfiel Janius, Guangnan ChenAbstractIntermittent infrared and convective drying (IIRCD) is a novel drying method that can enhance energy efficiency and quality of dried product. The mechanism of drying using this method is not yet fully understood. Mathematical models that describe the drying process of IIRCD for agricultural crops do not exist. In this study, a physics based mathematical model was developed to understand the mechanism of drying sweet potato using IIRCD. The model was based on shrinkage dependent diffusivity and evaporation phenomenon. COMSOL Multiphysics finite element software was employed for the model simulation. The simulation results of moisture and temperature distribution were validated by experimental drying data. The results fitted closely with experimental data. Drying of sweet potato using IIRCD was found to be more efficient in terms of final product quality compared to convective hot-air drying method.
       
  • Preparation of temperature-sensitive magnetic microspheres for separation
           and purification of bromelain
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Juan Han, Li Wang, Yun Wang, Yunfeng Cai, Yanli Mao, Liang Ni, Xueqiao XieAbstractThe core–shell temperature-responsive Fe3O4@P(GMA-co-NIPAM)/IDA/Ni2+ magnetic microspheres were prepared by distillation precipitation polymerization. The morphology, structure, and magnetic property of the magnetic microspheres were characterized by Fourier transform infrared spectroscopy (FT-IR), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), X-ray diffraction (XRD) and vibrating sample magnetometry (VSM). The obtained microspheres show remarkable affinity to bromelain with the maximum adsorption capacity was 117 mg/g. The magnetic microspheres had the capability of thermal protection to the bromelain. UV–vis, FT-IR and circular dichroism (CD) spectra were determined to demonstrate that the process of adsorption and elution had no negative effect on the structure of bromelain. Finally, the microspheres were applied to purification of bromelain from the crude extract of pineapple peel with satisfactory results.
       
  • Dry weight model, capacitance and metabolic data as indicators of fungal
           biomass growth in solid state fermentation
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Carolina Botella, Jesus Ernesto Hernandez, Colin WebbAbstractDeveloping improved industrial bioprocesses has been a driver for the growing research attention to solid state fermentation, in particular involving filamentous fungi. Accurate description of fungal growth in these systems is crucial and certainly needed to enable optimal deployment of subsequent engineering work. This manuscript proposes a model based on total dry weight measurement to describe biomass growth for Aspergillus awamori on wheat grains in two systems: Petri dishes and a 1L packed bed bioreactor. The proposed dry weight model can be used not only for identifying growth phases of the fungus but also to calculate key growth parameters such as specific growth rate and maximum biomass concentration. The use of techniques based on capacitance measurements and on metabolic data were also used in order to estimate fungal growth and to validate the proposed model.
       
  • Extraction of natural blue colorant from Genipa americana L. using green
           technologies: Techno-economic evaluation
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Grazielle Náthia-Neves, Renata Vardanega, M. Angela A. MeirelesThe use of green technologies for food production has increased in the last years since they allow obtaining safe products for human consumption. This study reports the optimization of the extraction of the natural blue colorant genipin from genipap fruit using pressurized liquid extraction (PLE), low-pressure extraction (LPSE), and pressing followed by LPSE (Press + LPSE). The effects of the extracting solvent (water and ethanol), temperature (40, 50 and 60 °C) and pressure (0.1, 2, 5 and 8 MPa) on the extraction yield and genipin recovery were investigated. An extensive economic evaluation of the processes was also performed. The results showed that only the extracting solvent influenced extraction yields and genipin recovery. Kinetic curves demonstrated that it was possible to recover 90% of the genipin in a very short time (less than 6 min) by Press + LPSE. Press + LPSE also demonstrated a great economic feasibility with a payback time shorter than 1 year.Graphical abstractGraphical abstract for this article
       
  • A new approach for downstream purification of rhamnolipid biosurfactants
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Krutika Invally, Ashwin Sancheti, Lu-Kwang JuAbstractDownstream purification processes often determine the manufacturing costs of biotechnological products, particularly for those with high yields in the upstream synthesis processes. Rhamnolipids are important biosurfactants with promising industrial applications. Significant research has been focused on optimizing rhamnolipid production in the upstream fermentation but there are very few studies on downstream processing. The objective of this study is to fill this critical technological gap by (1) tracking the recovery and purity of rhamnolipids processed through different unit operations and (2) developing new and more environmentally friendly downstream processing methods. A biopolymer removal step using alcohol precipitation was found effective in improving the recovery, from 66% to 78%, and giving about 87% purity in the product collected by acid precipitation without further solvent extraction. A reverse aqueous extraction method, which was optimized to recover 97% rhamnolipids from the solvent (ethyl acetate) extract, was examined as an alternative to the commonly used but costly, energy-intensive solvent vaporization. As a polishing step, calcium precipitation was optimized to selectively remove residual impurities while keeping all major rhamnolipid congeners in solution. The study also identified the presence of excess oil substrate/derivatives in the fermentation broth as a strongly negative factor to the downstream processing. The feeding strategy of oil substrate in fermentation should be carefully designed.
       
  • A comparison between laboratory and industrial fouling of reverse osmosis
           membranes used to concentrate milk
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Xiao Wei Tew, Sara J. Fraser-Miller, Keith C. Gordon, Ken R. MorisonAbstractReverse osmosis with polyamide spiral wound membranes is used to concentrate milk to reduce its volume before transport to processing facilities. The main aim of this work was to identify the cause of unusually low flux through a membrane that had been used in an industrial facility. The fluxes of new and used industrial membranes were measured using a flat-sheet cross-flow laboratory system. It was found that the fouling characteristics of laboratory fouled membranes were entirely different from the industrial membrane. The laboratory membranes could be restored to a high flux with a regime of water flushing, caustic and acid. FTIR showed no significant build-up on the membrane. In contrast the industrial membrane could not be cleaned in this manner. FTIR and FT-Raman showed species associated with milk lipids. Cleaning by solvent extraction using a two-phase mixture of water, isopropanol and cyclohexane increased the flux from 1% to almost 50% of the value of a new membrane. Analysis of the solvent-extracted material indicated the presence of phospholipids with a relatively high concentration of sphingomyelin. It was concluded that the laboratory experiments did not mimic industrial processes and an effective industrial cleaning system was not found.
       
  • Application of statistical physics formalism for the modeling of
           adsorption isotherms of water molecules on the microalgae Spirulina
           platensis
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Fakher Ayachi, Amel Nakbi, Abdellatif Sakly, Luiz A.A. Pinto, Abdelmottaleb Ben LamineAbstractDrying and storage of water by Spirulina microalgae are among the main uses of Spirulina in food applications. In this work, we are interested in the storage of water by these microalgae. A model based on the statistical physics formalism is one of the supports for imagining the arrangement of water molecules on Spirulina surface. On the basis of this method, we have interpreted, on a microscopic scale, adsorption isotherms of water molecules by the Spirulina biomass at three temperatures (283 K, 293 K and 303 K). We interpret the results of the fit through the parameters involved in the model namely the number of water molecules adsorbed per site n, the receptor sites density D and the energetic parameters e1w and e2w, determined by fitting the experimental adsorption isotherms. Lastly we calculated the thermodynamic functions which govern the adsorption process such as entropy, free enthalpy and internal energy.
       
  • Analysis of a hybrid packed bed dryer assisted by infrared radiation for
           processing acerola (Malpighia emarginata D.C.) residue
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Geraldo D.R. Nogueira, Priscila B. Silva, Claudio R. Duarte, Marcos A.S. BarrozoAbstractAcerola (Malpighia emarginata D.C.) industry generates a large quantity of residues, which are underused or incorrectly disposed. However, acerola residues are rich sources of bioactive compounds. Nevertheless, this fruit waste presents high values of angles of repose, as well as low density and high moisture content. These factors result in poor flowability making it difficult to use moving beds in its processing. This paper investigates the performance of a new system composed of a packed bed dryer assisted by infrared radiation (IR) for acerola residues drying, considering its reuse. We investigate the effect of main process variables on moisture removal and on the antioxidant properties of this coproduct. We propose prediction equations to evaluate the dehydration rate as a function of the independent variables for different axial bed positions. We also quantify the ascorbic acid, total phenolic, and flavonoids compounds contents. The main phenolic acids and flavonoids compounds were identified using High Performance Liquid Chromatography (HPLC). The results of this study show that the new technique used in this work proved to be a good alternative for processing this residue, reducing the heterogeneity of the product and keeping the bioactive compounds at high levels.
       
  • Instant controlled pressure-drop as texturing pretreatment for
           intensifying both final drying stage and extraction of phenolic compounds
           to valorize orange industry by-products (Citrus sinensis L.)
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Ines Louati, Neila Bahloul, Colette Besombes, Karim Allaf, Nabil KechaouThis work deals with the economic valorization of orange industry by-products by intensification of both drying kinetics and extraction of phenolic compounds of orange peel using the instant controlled pressure-drop DIC technology. DIC treatment is usually performed on partially dried samples. It starts with a heating/pressurizing stage for a short thermal treatment time to end by an instant depressurization towards a vacuum. In the present case, orange-peel was DIC-textured to be airflow oven dried at 40 °C, 2 m s−1, and 265 Pa of vapor as relative humidity, to reach a final moisture of about 0.05 g H2O/g db. By assuming this operation as shrinkage-free with conditions of Negligible External Resistance (NER), the Coupled Washing/Diffusion (CWD) was applied as phenomenological drying kinetic model, and its effects were perceptively identified through the starting accessibility (δWs) and the effective diffusivity Deff of water within the textured material. DIC-texturing was also recognized as a pretreatment possibly able to improve the solvent extraction of phenolic compounds. Four phenolic compounds were identified by HPLC assessments; namely hesperidin, rutin, flavone, and naringin. DIC allowed growing them from 12.10 to 65.01 (537%); from 11.47 to 27.10 (236%); from 0.006 to 0.007 (117%); and from 0.0002 to 0.00032 (160%) mg/g db, respectively. This highly significant increase of availability of these active molecules should be correlated with the presence of broken-wall cells, which Scanning electron microscopy (SEM) later, revealed and confirmed.Graphical abstractGraphical abstract for this article
       
  • Sequential catalytic-mixed-milling and thermohydrolysis of cassava starch
           improved ethanol fermentation
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Kanpichcha Intaramas, Chularat Sakdaronnarong, Chen-Guang Liu, Muhammad Aamer Mehmood, Woranart Jonglertjunya, Navadol LaosiripojanaAbstractCassava starch is an abundant feedstock for biological transformation to ethanol, however, its industrial processing needs further improvements to enhance efficiency and cost-effectiveness. In the present study, a low-cost catalyst (CC–SO3H) was synthesized by partial carbonization and sulfonation of crystalline cellulose, which was thermally stable and reactive at 160 °C in 5 times repeated batch of thermohydrolysis of cassava starch. The catalyst was studied for its potential role in the hydrolysis of cassava starch as a standard feedstock. It was shown that the milling of cassava starch in the presence of the CC–SO3H catalyst improved the solid-state reaction that enhanced porosity, increased surface area and decreased crystallinity of the starch granules. These phenomena caused the rapid thermohydrolysis of starch with an exceptionally high starch conversion rate (96.43%), glucose yield (93.12%), and glucose selectivity (95.32%) within 2 h of reaction at 160 °C, 10 bar. The highest ethanol yield (0.43 g ethanol/g total reducing sugars) was achieved at 96 h of fermentation corresponding to the highest ethanol concentration of 15.41 g/L from the fermentation of hydrolysate of mixed-milling/thermo-hydrolysis at 160 °C for 2 h of cassava starch. In addition, the reaction kinetics showed the feasibility of this process for robust bioethanol production from starchy feedstocks.
       
  • Extrusion processing characteristics of whole grain flours of select major
           millets (foxtail, finger, and pearl)
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Swapnil Kharat, Ilce G. Medina-Meza, Ryan J. Kowalski, Arunkumar Hosamani, Ramachandra C.T., Sharanagouda Hiregoudar, Girish M GanjyalAbstractExtrusion processing characteristics of whole grain flours of three major millets (finger, foxtail and pearl) were studied. Impacts of the extrusion processing conditions, including moisture (15, 17.5 and 20%), screw speed (300, 350 and 400 rpm) and barrel temperature (110, 120 and 130 °C), on the physicochemical properties of the millet extrudates was evaluated. Quality parameters of extrudates including, expansion ratio (ER), water solubility index (WSI), water absorption index (WAI) were measured. Variations in the structural properties were confirmed by macrostructural observation using scanning electron microscopy (SEM). Foxtail extrudates showed the highest expansion ratio (4.41) followed by pearl millet (3.78) and finger millet extrudates (3.18). WAI values for the foxtail millet, pearl millet and the finger millet extrudates were 4.18 g/g, 2.69 g/g and 3.54 g/g. respectively. Overall, the foxtail millet gave the best response, with the highest ER value achieved at 130 °C, with least SME input. The results highlight the potential use of whole millets flours in the development of direct expanded extruded foods.
       
  • Moisture adsorption in palletised corrugated fibreboard cartons under
           shipping conditions: A CFD modelling approach
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): T.M. Berry, A. Ambaw, T. Defraeye, C. Coetzee, Umezuruike Linus OparaAbstractCorrugated fibreboard packages (cartons) must support considerable mechanical loads during long term transport of fresh produce in refrigerated freight containers (RFCs). Fresh produce are transported under high relative humidity to reduce fruit moisture loss and preserve quality. However, these conditions can progressively reduce carton mechanical strength over time as a result of mechano-sorptive creep. Little is known regarding the actual moisture dynamics in stacked cartons in RFCs, which is important for mechanical strength assessments. To this end, a portion of a fully loaded RFC was investigated using a computational fluid dynamics (CFD) model, with respect to moisture transport in the air and the corrugated fibreboard. Simulations included the effects of loading, defrost cycles, fruit respiration and transpiration.Results showed relatively low moisture content gradients in fibreboards through the stacked cartons under optimal shipping conditions. However, the initial activation of the RFC considerably accelerated the development of moisture content gradients in the cartons. Additionally, the most significant factor influencing spatial moisture gradients through the cartons was heat conduction from outside through the container wall.
       
  • Eco-sustainable recovery of antioxidants from spent coffee grounds by
           microwave-assisted extraction: Process optimization, kinetic modeling and
           biological validation
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Margherita Pettinato, Alessandro Alberto Casazza, Pier Francesco Ferrari, Domenico Palombo, Patrizia PeregoAbstractSpent coffee grounds are a rich source of antioxidants and caffeine, which recovery and application in cosmetic field could lead to the formulation of healthier and cheaper products. Indeed, this by-product of food industry is available worldwide in huge amount, already in powder form, reducing the pretreatments required before extraction process. By microwave-assisted extraction is possible to enhance antioxidant extraction yields even when eco-friendly solvents are used. The purposes of this study were the optimization of the antioxidant extraction process, the analysis of its kinetics, and the production of a biocompatible extract to be potentially used in cosmetics.In this work, a first optimization was carried out on the solvent composition, temperature and extraction time by response surface methodology. The extract with the highest bioactive molecule content (32 mg/L of caffeine; 9 mg/L of chlorogenic acid), obtained at 150 °C, 90 min of extraction time and using ethanol/water 54:46 (v/v) as solvent, was tested on human keratinocytes NCTC 2544 in order to assess its biocompatibility. In addition, utilizing the optimal conditions for solvent composition and temperature, the kinetic of extraction was studied and Peleg’s model well described experimental results, allowing to observe that an extraction time of 60 min was actually sufficient to reach the maximum polyphenol yield (46 ± 2.9 mgcaffeic  acid  equivalent/gdried  solid).
       
  • Integrated intermediate catalytic pyrolysis of wheat husk
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Joao Santos, Miloud Ouadi, Hessam Jahangiri, Andreas HornungLignocellulosic biomass is the most abundant renewable resource in existence and is the only source of renewable fixed carbon. Biofuels produced from this source are promising because they do not contribute to extra CO2 emissions and they reduce our dependence on fossil fuels. Presently, wheat husk has a distinctive potential as a renewable source of biomass, due to its global availability, which is advantageous for producing liquid and gaseous fuels by thermochemical processes. The Thermo-Catalytic Reforming (TCR) process is excellent for generating energy vectors (solid char, liquid bio-oil and permanent gases) from agricultural wastes, such as wheat husk. These valorised energy vectors can be applied as transportation fuels and used in combined heat and power (CHP) plants. The aim of this work is to study the conversion of wheat husk into fuels, using TCR technology in a 2 kg/h continuous pilot scale reactor. Findings show that from 100 wt% of the feedstock, 29.6 wt% was converted into synthesis gas, 21.7 wt% to char, 5.8 wt% into organic bio-oil, 32.8 wt% into aqueous phase liquids and the remaining was attributed to losses (10.1 wt%). The organic bio-oil contains a higher heating value (HHV) of 26 MJ/kg, which represents a notable increase compared to the original feedstock (17.8 MJ/kg). Phenol was found to be the most abundant compound within the oil, with a relative abundance of 30.88% measured by GC–MS. Oleic acid (7.41%) was the most abundant long chain hydrocarbon detected. The total acid number of the oil (TAN) was (29.9 mg KOH/g) and viscosity measured (145.2 cSt). In order to use wheat husk oil as a direct engine fuel, it is necessary to carry out upgrading via hydro-processing; or blend with fossil crude oil for further refining. Overall, TCR is a promising future route for the valorisation of wheat husk to produce renewable energy vectors.Graphical abstractGraphical abstract for this article
       
  • Investigation of hygroscopic equilibrium and modeling sorption isotherms
           of the argan products: A comparative study of leaves, pulps, and fruits
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Haytem Moussaoui, Younes Bahammou, Ali Idlimam, Abdelkader Lamharrar, Naji AbdenouriAbstractThe aim behind this work is to demonstrate and validate a predictive experimental model of the thermophysical behaviors of the three argan products, leaves, pulps and fruits, using the experimental determination of sorption isotherms. They constitute an important information source to establish the stability of the products of argan and their conditions of conservation. The use of a suitable model for the analysis of the experimental data of sorption is a crucial step in the optimization and the design engineering setting on the scale of drying processes which are considered to be among the largest energy consumers in the chemical industry and agro-foodstuffs. The medicinal herbs are complex mixtures of chemical product that make it difficult to determine mass and heat mechanism. Digital simulations of the isotherms by the model of GAB (Guggenheim–Anderson–Boer) could not only correlate the equilibrium moisture content in food systems but also explain the different properties of sorbed water. Indeed, they are deemed of as helpful tools that allow better thermophysical valorization and lasting conservation. Net isosteric heat of sorption, total heat of wetting, differential entropy and spreading pressure were determined from the isotherms to define the energy associated with the sorption processes. The paper also investigates the impact of both the ionization (food irradiation) and the instant controlled pressure drop processes on water activity of the argan products.
       
  • Manufacturing of demineralized whey concentrates with extended shelf life:
           Impact of the degree of demineralization on functional and microbial
           quality criteria
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Melanie Marx, Anna Sixt, Johannes Hofsommer, Mario Wörthmann, Ulrich KulozikAbstractFor producing demineralized whey concentrates (dry matter (DM) contents: 12–24%) with high whey protein nativity, the suitability of a gentle two-step preservation process (extended shelf life (ESL) process) combining microfiltration and subsequent thermal treatment was investigated. Concentration and demineralization of whey was achieved by using solely nanofiltration (NF) or NF combined with subsequent diafiltration. The influence of the degree of demineralization (number of diafiltration steps: 0; 0.75; 1.5) and DM content on each process step, whey protein denaturation and shelf life of whey concentrates was studied. Applying the ESL process, a strong bacterial reduction of 5.3–7.8 log cycles was achieved depending on the initial bacterial count. For the heat sensitive whey protein β-lactoglobulin, low thermal denaturation of 10–28% was observed, which was independent of DM content and degree of demineralization. However, the shelf life of NF whey concentrates was strongly dependent on their degree of demineralization and ranged between 2 and 16 weeks.
       
  • Inside Front Cover
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s):
       
  • Optimal operation of parallel dead-end filters in a continuous bio-based
           process
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): F.D. Bähner, P.A. Santacoloma, J.K. HuusomAbstractDead-end cake filtration as one of the first unit operations deployed in biochemical production plants has been subject of academic investigation for many decades. The recurrent discrete reinitialisation events are challenging from a process control point of view, especially in a continuous downstream line. The complexity that arises when multiple units are operated in parallel seems to have received little attention. This work aims at illustrating this complexity and delineates the arising plantwide control problem. Guidelines for optimised operation are derived from general process understanding and at hand of an industrial case study. The need for a predictive model to solve multiple scheduling problems is identified, and a mathematical model based on conventional filtration theory is derived. Due to raw material variability and operational uncertainties, the predictions are found to be too imprecise for deployment. This is expected to be representative of many bio-based processes, where manual scheduling needs to be integrated effectively into plantwide control structures.
       
  • Effect of fermentation time on nutritional components of red-fleshed apple
           cider
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Weifang Zuo, Tianliang Zhang, Haifeng Xu, Chao Wang, Mosen Lu, Xuesen ChenMalus sieversii and its red-fleshed variant (M. sieversii f. niedzwetzkyana) can provide important resources for producing cider. This not only helps to protect wild germplasm resources, but also extends the capabilities of the apple industry. So the present study aimed to determine the changes in nutritional quality during the brewing process to obtain the optimal fermentation time. The samples were taken periodically and we use HPLC, HPCE, GC–MS, ICP-MS and other methods to determine the nutritional components of red-fleshed cider. The results showed that the contents of 24 polyphenols, mineral elements and organic acids were in dynamic change during fermentation and types and contents of 16 kinds of amino acids were decreased. At a fermentation temperature of 25–27 °C and using a standard yeast inoculation, the optimal fermentation time of red-fleshed cider being 8 days, for the transformation of sugars to alcohols can be done thoroughly and retain more nutrients. The fermentation process for red-fleshed cider consisted mainly of a number of different complex microbial and biochemical reactions.Graphical abstractGraphical abstract for this article
       
  • Chromatographic separation of saccharide mixtures on zeolites
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Wolfgang Wach, Iris Fornefett, Christoph Buttersack, Klaus BuchholzAbstractThe separation of glucose and fructose by preparative scale liquid chromatography has been accomplished on granulated pellets of a hydrophobic, dealuminated Y-zeolite without Ca++ ion complexation. The separation efficiency is similar to that of a hydrophilic Ca++ exchanged Y-zeolite and also comparable with the common separation on Ca++ loaded ion-exchange resins. In contrast to the hydrophilic zeolites the hydrophobic ones are shown to separate disaccharides. The isolation of isomaltose from a mixture of isomalto-oligosaccharides, and the isolation of inulobiose from fructo-oligosaccharides are presented, also the separation of an industrial molasses of the crystallization of isomaltulose. The addition of small amounts of ethanol to the aqueous eluent not only shortens the retention time but results in more favorable sharpness of the peaks.
       
  • Preparation of a renewable biomass carbon aerogel reinforced with sisal
           for oil spillage clean-up: Inspired by green leaves to green Tofu
    • Abstract: Publication date: March 2019Source: Food and Bioproducts Processing, Volume 114Author(s): Tao Zhang, Dengsen Yuan, Qing Guo, Fengxian Qiu, Dongya Yang, Zhongping OuIn the south of China, green Tofu, comprised of a large amount of green and pollution-free cellulose, is one of most characteristic traditional foods in the local diet. Inspired by the preparation of the traditional green Tofu, we report a general protocol to fabricate biomass carbon aerogel based on extraction of cellulose from the plant leaves, freeze-drying and carbonization of cellulose. In this strategy, the plant leaves-derived celluloses were extracted from premna microphylla (PM) leaves and sisal leaves via alkalization and bleaching processes. Then, the superhydrophobic hierarchical porous carbon-X aerogel (SHPC-X aerogel) with ultralow density and excellent elastic properties were observed by carbonizing the freeze-dried celluloses. The incorporation of plant cellulose into aerogel could not only improve the specific surface areas and morphologies, but also enhance hydrophobic properties and mechanical properties of materials. When the sisal cellulose content of 200% (sisal: PM cellulose mass ratio), the SHPC-200 aerogel exhibited robust superhydrophobicity (WCA = 158°) and large specific surface areas (475.68 m2 g−1). In addition, the as-prepared SHPC-200 aerogel exhibited high absorption capacity (77.7–147.3 g g−1) for different oils and organic solvents and excellent oil recoverability, high durability, and regenerability during oil/water separation for 10 cycles. This study provides an effective strategy for fabrication of biomass carbon aerogel by using PM leaves as raw material that can be extended for the fabrication of other biomass aerogels for application in chemical separation, environmental remediation and energy storage.Graphical abstractGraphical abstract for this article
       
 
JournalTOCs
School of Mathematical and Computer Sciences
Heriot-Watt University
Edinburgh, EH14 4AS, UK
Email: journaltocs@hw.ac.uk
Tel: +00 44 (0)131 4513762
 


Your IP address: 35.172.195.82
 
Home (Search)
API
About JournalTOCs
News (blog, publications)
JournalTOCs on Twitter   JournalTOCs on Facebook

JournalTOCs © 2009-