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Journal of Food Engineering Open Access Articles
The latest Open Access articles published in Journal of Food Engineering.
Process optimisation of rotating membrane emulsification through the study of surfactant dispersions
David M. Lloyd | Ian T. Norton | Fotis Spyropoulos
In this study, a rotating membrane emulsification setup incorporating a 6.1μm pore diameter Shirasu porous glass membrane was used to produce oil-in-water emulsions. The processing conditions varied...
Carlos Jimenez-Junca | Alexander Sher | Jean-Claude Gumy | K. Niranjan
Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed; however the preparation of barista-style milk foams...
Development of a single droplet freezing apparatus for studying crystallisation in cocoa butter droplets
Amanda M. Talhat | Vincent Y. Lister | Geoff D. Moggridge | John R. Rasburn | D. Ian Wilson
The single droplet freezing apparatus described by Pore et al. (2009), which allows crystallisation to be monitored in situ by X-ray diffraction, was modified to allow rapid switching of coolant gas...
Available online 2 May 2015
Jonathan O’Sullivan | Brian Murray | Cal Flynn | Ian Norton
Batch and continuous ultrasonic emulsification processes on both lab and pilot scales were investigated using Tween 80 or milk protein isolate (MPI) as emulsifiers. The process parameters of processing...
Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production
N.H. Mohd Rozalli | N.L. Chin | Y.A. Yusof
Roasted peanuts of China and India origin were ground in a commercial ultra-high speed grinder operated at 20,000rpm for 2.0–5.0min for natural peanut butter production. Grinding characteristics of...
A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
B.R. Corrochano | J.R. Melrose | A.C. Bentley | P.J. Fryer | S. Bakalis
In an espresso-style extraction hot water (90±5°C) is driven through a coffee packed bed by a pressure gradient to extract soluble material from the coffee matrix. Permeability is a key parameter affecting...
Katherine E. Preece | Ellen Drost | Nasim Hooshyar | Ardjan Krijgsman | Philip W. Cox | Nicolaas J. Zuidam
Sustainable production of food products for human consumption is required to reduce negative impacts on the environment and to consumer’s health. Soybeans are an excellent source of nutritive plant...
Comparison of the influence of citric acid and acetic acid as simulant for acidic food on the release of alloy constituents from stainless steel AISI 201
N. Mazinanian | I. Odnevall Wallinder | Y. Hedberg
To ensure the safety of metals and alloys intended for food contact, a new European test protocol (CoE protocol) using citric acid as a food simulant was published in 2013. This study investigated the...
Estimation of thermo-physical properties of products with cylindrical shape during drying: The coupling between mass and heat
Wilton Pereira da Silva | Cleide M.D.P.S. e Silva | Fernando J.A. Gama
This article aimed at studying drying of products with cylindrical shape, using an apparent liquid diffusion model, with coupling between mass and heat at surface of the product. Model includes variable...
Water adsorption in rosemary essential oil microparticles: Kinetics, thermodynamics and storage conditions
Eric Keven Silva | Regiane Victória de Barros Fernandes | Soraia Vilela Borges | Diego Alvarenga Botrel | Fabiana Queiroz
The water adsorption kinetics of rosemary essential oil microparticles encapsulated with gum arabic by spray drying was determined by the static method at 15°C, 25°C, 35°C and 45°C. The isotherm parameters...
Keila S. Silva | Milena A. Fernandes | Maria A. Mauro
The effects of the sucrose and calcium lactate concentrations on the osmotic dehydration kinetics of pineapple, and the diffusivity of each component were investigated. The color, water activity, texture...
Production of phenolic-rich extracts from Brazilian plants using supercritical and subcritical fluid extraction: Experimental data and economic evaluation
Priscilla C. Veggi | Rodrigo N. Cavalcanti | M. Angela A. Meireles
Flame vine (Pyrostegia venusta) (FV), ice-cream-bean (Inga edulis) (IC), dog’s knot (Heteropterys aphrodisiaca) (DK), and common bean (Phaseolus vulgaris L.) (BE) extracts were obtained by supercritical...
Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
Franciny C. Schmidt | João B. Laurindo
In this paper, two processing strategies were evaluated aiming to reduce/compensate the weight loss of chicken breast fillets subjected to cooking and vacuum cooling: immersion cooking followed by pulsed...
Microfiltration of passion fruit juice using hollow fibre membranes and evaluation of fouling mechanisms
Rui Carlos Castro Domingues | Amanda Araújo Ramos | Vicelma Luiz Cardoso | Miria Hespanhol Miranda Reis
This work evaluated the microfiltration process for the clarification of passion fruit juice. Moreover, the influence of some pretreatments (centrifugation, enzymatic liquefaction and chitosan coagulation)...
Amanda Maldo Paula | Ana Carolina Conti-Silva
Instrumental texture analysis on extruded snacks is widely applied, however there is no scientific consensus about the test and probe types that can be correlated with the sensory texture of snacks....
Jaqueline Oliveira de Moraes | Ana Silvia Scheibe | Alberto Sereno | João Borges Laurindo
Most research on biodegradable and edible films uses the well-known casting technique, which allows the preparation of films of small dimensions. Besides, cassava starch films prepared by extrusion...
Determining the effective diffusion coefficient of water in banana (Prata variety) during osmotic dehydration and its use in predictive models
Barbara D.A. Porciuncula | Marta F. Zotarelli | Bruno A.M. Carciofi | João B. Laurindo
The objective of this study was to develop a suitable method for determining the effective diffusion coefficient of water in banana (Prata variety) from experimental data of osmotic dehydration (OD)...
Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)
Gláucia S. Vieira | Rodrigo N. Cavalcanti | M. Angela A. Meireles | Miriam D. Hubinger
This work aimed to evaluate the influence of ultrasonic and agitated bed extractions on the chemical composition and manufacturing costs of extracts obtained from jussara (Euterpe edulis) pulp. The...
Application of biospeckle laser technique for determining biological phenomena related to beef aging
Isis Celena Amaral | Roberto Alves Braga | Eduardo Mendes Ramos | Alcinéia Lemos Souza Ramos | Estevam Abreu Rezende Roxael
Among the features of beef quality, color is a major factor that influences marketing since it is the only characteristic consumers can see at the time of purchase, although tenderness is the organoleptic...
Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes
André L.R. Souza | Monica M. Pagani | Manuel Dornier | Flávia S. Gomes | Renata V. Tonon | Lourdes M.C. Cabral
The objective of this work was to evaluate the technical feasibility of coupling two membrane separation processes, reverse osmosis (RO) and osmotic evaporation (OE), in order to concentrate clarified...
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
Glaucia A. Rocha-Selmi | Aline C. Theodoro | Marcelo Thomazini | Helena M.A. Bolini | Carmen S. Favaro-Trindade
Microencapsulation has proven viable for various industrial applications. In the case of sweeteners, microencapsulation can increase the fluidity and resistance to high temperatures and prolong sensation...
Preparation and functional properties of protein from heat-denatured soybean meal assisted by steam flash-explosion with dilute acid soaking
Yanpeng Zhang | Wei Zhao | Ruijin Yang | Mohammed Abdalbasit Ahmed | Xiao Hua | Wenbin Zhang | Yiqi Zhang
The combined pretreatment of heat-denatured soybean meal using steam flash-explosion (SFE) with sulfuric-acid soaking was investigated to prepare protein from soybean meal. When soybean meal was pretreated...
Adsorption of carotenes and phosphorus from palm oil onto acid activated bleaching earth: Equilibrium, kinetics and thermodynamics
Simone M. Silva | Klicia A. Sampaio | Roberta Ceriani | Roland Verhé | Christian Stevens | Wim De Greyt | Antonio J.A. Meirelles
In this work, the adsorption of carotenes and phosphorus from crude palm oil onto acid activated bleaching earth was investigated under bleaching conditions, i.e. high temperature (90, 105 and 115°C)...
Letícia Christina Pires Gonçalves | Bruno Martorelli Di Genova | Felipe Augusto Dörr | Ernani Pinto | Erick Leite Bastos
The decomposition of betanin under dielectric heating (microwave irradiation, power: 25–200W (3–24kJg−1)) follows first-order kinetics with a rate constant similar to that obtained during conventional...
Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system
Jim R. Jones | Dominic Prime | Mark C. Leaper | David J. Richardson | Chris D. Rielly | Andrew G.F. Stapley
The surface compositions of food powders created from spray drying solutions containing various ratios of sodium caseinate, maltodextrin and soya oil have been analysed by Electron Spectroscopy for...
Study of alcoholic and aqueous extraction of pequi (Caryocar brasiliense Camb.) natural antioxidants and extracts concentration by nanofiltration
Mariana T.C. Machado | Beatriz C.B.S. Mello | Miriam D. Hubinger
Pequi (Caryocar brasilense Camb.) is a typical Brazilian fruit, rich in polyphenols and carotenoids. The present work studied aqueous and alcoholic pequi extraction, in bench scale, evaluating time...
Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses
Pollyanna Ibrahim Silva | Paulo Cesar Stringheta | Reinaldo Francisco Teófilo | Isadora Rebouças Nolasco de Oliveira
The present study aimed to conduct a simultaneous optimization of different carrier agents and temperatures for the production of jaboticaba extracts by spray-drying microencapsulation. The 30% maltodextrin...
Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate
Meritaine da Rocha | Márcia Regina Loiko | Gabrielle Victória Gautério | Eduardo César Tondo | Carlos Prentice
This study was conducted to evaluate the influence of thermal treatment (74, 82, and 90°C), glycerol (30%, 35%, and 40%, w/w) and protein concentrations (3.0%, 3.5%, and 4.0% w/w) of film-forming solution...
Luana Carolina Bosmuler Züge | Charles Windson Isidoro Haminiuk | Giselle Maria Maciel | Joana Léa Meira Silveira | Agnes de Paula Scheer
Emulsions inversion occurs in many industrial processes and may be influenced by the formulation conditions, composition and emulsification protocols. In this work, the influence of emulsifiers and...
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials
Helena C.F. Carneiro | Renata V. Tonon | Carlos R.F. Grosso | Míriam D. Hubinger
This study aimed at evaluating the potential of maltodextrin combination with different wall materials in the microencapsulation of flaxseed oil by spray drying, in order to maximize encapsulation efficiency...
D.J. Malik | C.M. Shaw | C.D. Rielly | G. Shama
Spores of the bacterium Bacillus subtilis were deposited onto the surface of membranes by a process of filtration and exposed to concentrations of hydrogen peroxide vapour between 10 and 90mg/m3 (ppm)...
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
Pedro E.D. Augusto | Albert Ibarz | Marcelo Cristianini
High pressure homogenization (HPH) is a non-thermal technology which has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has...
P.B. Staudt | C.P. Kechinski | I.C. Tessaro | L.D.F. Marczak | R. de P. Soares | N.S.M. Cardozo
A new methodology to predict sorption isotherms at different temperatures is proposed in this work. The classical BET model is used coupled with the Clausius–Clapeyron equation, and an Arrhenius temperature...
Henriette M.C. Azeredo | Kelvi W.E. Miranda | Hálisson L. Ribeiro | Morsyleide F. Rosa | Diego M. Nascimento
Combinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose...
Effect of enzymatic treatment on the cross-flow microfiltration of açaí pulp: Analysis of the fouling and recovery of phytochemicals
Rita Margarete Donato Machado | Renata Natsumi Haneda | Bruno Peruchi Trevisan | Sérgio Rodrigues Fontes
This study aimed to investigate the effects of pectinase enzyme treatment of açaí pulp on cross-flow microfiltration (CFMF) performance and on phytochemical and functional characteristics of their compounds....
Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study
Caroline Andreuccetti | Rosemary A. Carvalho | Tomás Galicia-García | Fernando Martinez-Bustos | Rubén González-Nuñez | Carlos R.F. Grosso
Gelatin-based films containing both Yucca schidigera extract and low concentrations of glycerol (0.25–8.75g per 100g protein) were produced by extrusion (EF) and characterized in relation to their mechanical...
Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model
Bruno A.M. Carciofi | Marc Prat | João B. Laurindo
Vacuum impregnation (VI) of foods can be used to accelerate industrial processes. VI consists of removing the air present in a food by applying vacuum and replacing it with a given solution by recovering...
Douglas J. Nicolin | Mônica R. Coutinho | Cid Marcos G. Andrade | Luiz Mario M. Jorge
To overcome the nonideality of the model presented by Hsu, who assumed that soybean grains suffered no change in volume during hydration, a distributed parameter model was developed following an approach...
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
Pedro E.D. Augusto | Albert Ibarz | Marcelo Cristianini
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for the thermal processing of food. Although microbial inactivation has been...
Vinicius B.V. Maciel | Cristiana M.P. Yoshida | Telma T. Franco
Temperature greatly affects the food quality and safety. Temperature control is an important condition during distribution and storage. An intelligent and biodegradable temperature indicator packaging...
Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality
Ricardo Cardoso de Oliveira | Roselene Caleffi Docê | Sueli Teresa Davantel de Barros
In this study, the performance of two membranes were compared – tubular ceramic and hollow fiber poly(imide) – under transmembrane pressure of 0.5 and 1bar, for the clarification of passion fruit pulp...
K.R. Kuhn | R.L. Cunha
The effect of high-pressure homogenization (20–100MPa) and the number of homogenization cycles (1–7) on the stability of flaxseed oil - whey protein isolate emulsions was evaluated. All the emulsions...
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
Pedro E.D. Augusto | Albert Ibarz | Marcelo Cristianini
High pressure homogenization (HPH) is a non-thermal technology that has been widely studied as a partial or total substitute for thermal food processing. The present work evaluated the effect of HPH...
Desorption isotherms and thermodynamics properties of anchovy in natura and enzymatic modified paste
K. Moraes | L.A.A. Pinto
The thermodynamic properties of anchovy fillets and enzymatic modified pastes in two hydrolysis degrees (3% HD and 14% HD), at 50, 60 and 70°C were evaluated. The GAB model was used to calculate the...
Liquid–liquid equilibria for systems composed of rice bran oil and alcohol-rich solvents: Application to extraction and deacidification of oil
Cássia M. Oliveira | Bruna R. Garavazo | Christianne E.C. Rodrigues
The liquid–liquid equilibria of systems composed of rice bran oil, free fatty acids, ethanol and water were investigated at temperatures ranging from 10 to 60°C. The results of the present study indicated...
The analysis of an alternative approach to the venting process in retorts operating under steam pressure
M.N. Berteli | A.A. Vitali | A. Marsaioli | M.I. Berto
The operation named venting is a step in the sterilization process in retorts using steam pressure. It is intended to remove all air from the inside of the equipment by injecting steam. Although only...
Development of cellulose-based bactericidal nanocomposites containing silver nanoparticles and their use as active food packaging
Márcia R. de Moura | Luiz H.C. Mattoso | Valtencir Zucolotto
The use of nanomaterials, including metallic as active fillers in polymeric nanocomposites for food packaging has been extensively investigated. Silver nanoparticles (AgNPs), in particular, have been...
Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation
Juliana M. Prado | Irede Dalmolin | Natália D.D. Carareto | Rodrigo C. Basso | Antonio J.A. Meirelles | J. Vladimir Oliveira | Eduardo A.C. Batista | M. Angela A. Meireles
The scale-up of the supercritical fluid extraction (SFE) process for grape (Vitis vinifera L.) seed was studied from the laboratory (0.29L) to the pilot scale (5.15L) at 35MPa and 313K. The scale-up...
Use of transient and steady-state methods and AFM technique for investigating the water transfer through starch-based films
Cristian de Oliveira Romera | Jaqueline Oliveira de Moraes | Vinícius Claudio Zoldan | André Avelino Pasa | João Borges Laurindo
The aim of this study was to investigate the water transfer properties of starch films using steady-state and transient methods and to evaluate the influence of air relative humidity on the film roughness...
Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins
Diego T. Santos | Priscilla C. Veggi | M. Angela A. Meireles
The optimization of the extraction of anthocyanins and other phenolic compounds from jabuticaba skins, a promising Brazilian source of these compounds, was studied using pressurized liquid extraction...