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Chemical and Physical Properties in Food Processing: Second Edition
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Chemical and Physical Properties in Food Processing: Second Edition

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 July 2025) | Viewed by 1488

Special Issue Editor

Dr. Athanasia Koliadima

E-Mail Website
Guest Editor
Department of Chemistry, University of Patras, 26504 Patras, Greece
Interests: physicochemical aspects of food processing; development of new chromatographic techniques for determining physicochemical quantities; physicochemical studies of alcoholic fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food production involves various processes that affect the physical, chemical, and microbiological properties of the food produced. The application of these various processes affects the food in terms of stability, texture, taste, colour, etc., but also acquires properties that make the new food suitable for different populations with specific needs or health problems.

We are pleased to invite you to contribute to this Special Issue which will be dedicated to presenting methodologies applied in food production or food modification, and how these processes affect the physical, chemical, and microbiological properties of foods.

Original research articles, short communications, or review articles could be published in this Special Issue.

Dr. Athanasia Koliadima
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food processing
  • chemical properties of food
  • microbiological stability
  • chemical modification
  • physical properties
  • physical modification
  • texture
  • flavour
  • food perception

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Related Special Issue

Published Papers (3 papers)

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Research

21 pages, 3755 KiB  
Article
Thermal and Expansion Analysis of the Lebanese Flatbread Baking Process Using a High-Temperature Tunnel Oven
by Yves Mansour, Pierre Rahmé, Nemr El Hajj and Olivier Rouaud
Appl. Sci. 2025, 15(15), 8611; https://doi.org/10.3390/app15158611 - 4 Aug 2025
Viewed by 395
Abstract
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this [...] Read more.
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article
(This article belongs to the Special Issue Chemical and Physical Properties in Food Processing: Second Edition)
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15 pages, 2062 KiB  
Article
Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of Pastırma
by Emre Kabil, Fatma Yağmur Hazar Suncak, Güzin Kaban and Mükerrem Kaya
Appl. Sci. 2025, 15(15), 8343; https://doi.org/10.3390/app15158343 - 26 Jul 2025
Viewed by 323
Abstract
Pastırma is a traditional dry-cured meat product made from whole pieces of cattle or water buffalo carcasses. Sixteen or more types of pastırma can be produced from different parts of the carcass. This study investigated the effect of low salt processing (3% NaCl) [...] Read more.
Pastırma is a traditional dry-cured meat product made from whole pieces of cattle or water buffalo carcasses. Sixteen or more types of pastırma can be produced from different parts of the carcass. This study investigated the effect of low salt processing (3% NaCl) on the lipolytic enzyme activity, volatile profile, color, lipid oxidation, and microbiological properties of commonly produced types of pastırma (kuşgömü, sırt, bohça, and şekerpare). In the study, 5% NaCl level was used as the control group. For all pastırma types, the pH changed between 5.5 and 6.0. The aw value was less than 0.90 for the pastırma types. The L* value increased when the salt level decreased from 5% to 3% (p < 0.05); however, the salt level did not affect the a* and b* values (p > 0.05). Reducing the salt level increased the neutral lipase activity and decreased the TBARS. As the salt level increased, the acid lipase activity increased in the bohça pastırma, and the phospholipase activity increased in the kuşgömü and sırt pastırma (p < 0.05). Furthermore, while Micrococcus/Staphylococcus constituted the dominant microbiota in pastırma types, a 5% salt level led to a decrease in the number of lactic acid bacteria. The volatile compounds were more affected by salt level than by pastırma type. The correlation analysis showed that there are some differences between 3% and 5% salt levels and the use of a 3% salt level increases the abundance of the compounds. The correlation analysis also revealed that there are differences between the pastırma types in terms of the volatile compounds and that kuşgömü pastırma differs from other pastırma types. Full article
(This article belongs to the Special Issue Chemical and Physical Properties in Food Processing: Second Edition)
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19 pages, 622 KiB  
Article
Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guatemalan Coffee Extracts
by Jisu Lee, Inyong Kim, Hyunsoo Jang, Yeon-Woo Kim, Minseo Cho, Jiwoo Lee, Jaewook Do, Caglar Doguer, Miae Doo and Jung-Heun Ha
Appl. Sci. 2025, 15(8), 4374; https://doi.org/10.3390/app15084374 - 15 Apr 2025
Viewed by 533
Abstract
This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, [...] Read more.
This study evaluated the effects of Guatemalan coffee extract (G) on the physicochemical, antioxidant, and sensory properties of Yanggaeng at different roasting levels (light, medium, and dark) and concentrations (0%, control group [CON]; 2%, 2; 4%, 4; and 6%, 6). Moisture, ash, fat, protein, and carbohydrate contents varied significantly with G concentration and roasting level, with light roasts exhibiting the highest moisture and fat content, but the lowest ash and carbohydrate content. Colorimetric properties showed a dose-dependent decrease in lightness and an increase in redness and yellowness with the addition of G. Additionally, pH levels increased in light and dark roasts, but decreased in medium roasts, whereas Brix values increased with G, peaking in dark roasts. Antioxidant activity, assessed by total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, improved notably in the medium and dark roasts. Textural properties including hardness, resilience, and chewiness also benefited from the addition of G. Sensory evaluations favored Yanggaeng containing 4–6% G, especially in dark roasts, for attributes such as color, scent, and overall taste. Dark roast concentrations of 4% and 6% were identified as optimal for enhancing the properties of Yanggaeng, supporting the potential of G to develop innovative high-quality desserts tailored to modern consumer preferences. Full article
(This article belongs to the Special Issue Chemical and Physical Properties in Food Processing: Second Edition)
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