Special Issue "Application of Novel Thermal Technology in Foods Processing"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 28 December 2020.

Special Issue Editors

Prof. Dr. Indrawati Oey
Website
Guest Editor
1. Department of Food Science, University of Otago, Dunedin, New Zealand
2. Riddet Institute, Palmerston North, New Zealand
Interests: novel thermal processing; non-thermal processing; health functionality; bioactives; sustainability; mathematical modeling; engineering; consumer
Special Issues and Collections in MDPI journals
Dr. Sze Ying Leong
Website SciProfiles
Guest Editor
1. Department of Food Science, University of Otago, Dunedin, New Zealand
2. Riddet Institute, Palmerston North, New Zealand
Interests: novel thermal processing; non-thermal processing; food microstructure; nutritional functionality of food; fingerprinting; sensory
Special Issues and Collections in MDPI journals

Special Issue Information

Dear Colleagues,

Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resistance, water content, pH, rheological properties, food porosity, and presence of particulates).

This Special Issue will present an overview of the latest applications of novel thermal technology in food processing. We invite authors to submit cutting edge original research papers or comprehensive review papers discussing novel thermal processing technologies from the perspectives of food safety, sustainability, process engineering, (bio)chemical changes, health, nutrition, sensory issues, and consumers. We also welcome papers that address the combination of thermal processing with emerging technologies such as pulsed electric fields and high hydrostatic pressure to complement the conventional thermal processing of fluid and solid foods.

Prof. Dr. Indrawati Oey
Dr. Sze Ying Leong
Guest Editors

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 papers will be 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. Foods is an international peer-reviewed open access monthly 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 1600 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

  • novel thermal processing
  • emerging processing
  • ohmic heating
  • microwave heating
  • radio frequency heating
  • infrared heating
  • advanced drying
  • heating uniformity improvement
  • mathematical modelling
  • food constituents
  • health benefits
  • food quality
  • food safety
  • sustainability
  • consumer

Published Papers (4 papers)

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Research

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Open AccessArticle
Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization
Foods 2020, 9(6), 837; https://doi.org/10.3390/foods9060837 - 26 Jun 2020
Abstract
The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6–8 [...] Read more.
The model food in this study known as mashed potato consisted of ribose (1.0%) and lysine (0.5%) to induce browning via Maillard reaction products. Mashed potato was processed by Coaxially Induced Microwave Pasteurization and Sterilization (CiMPAS) regime to generate an F0 of 6–8 min and analysis of the post-processed food was done in two ways, which included by measuring the color changes and using hyperspectral data acquisition. For visualizing the spectra of each tray in comparison with the control sample (raw mashed-potato), the mean spectrum (i.e., mean of region of interest) of each tray, as well as the control sample, was extracted and then fed to the fitted principal component analysis model and the results coincided with those post hoc analysis of the average reflectance values. Despite the presence of a visual difference in browning, the Lightness (L) values were not significantly (p < 0.05) different to detect a cold spot among a range of 12 processed samples. At the same time, hyperspectral imaging could identify the colder trays among the 12 samples from one batch of microwave sterilization. Full article
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
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Open AccessArticle
Evolution of Polyphenolic Compounds and Sensory Properties of Wines Obtained from Grenache Grapes Treated by Pulsed Electric Fields during Aging in Bottles and in Oak Barrels
Foods 2020, 9(5), 542; https://doi.org/10.3390/foods9050542 - 30 Apr 2020
Cited by 1
Abstract
The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior [...] Read more.
The evolution of polyphenolic compounds and sensory properties of wines obtained from Grenache grapes, either untreated or treated with pulsed electric fields (PEF), in the course of bottle aging, as well as during oak aging followed by bottle aging, were compared. Immediately prior to aging in bottles or in barrels, enological parameters that depend on phenolic extraction during skin maceration were higher when grapes had been treated with PEF. In terms of color intensity, phenolic families, and individual phenols, the wine obtained with grapes treated by PEF followed an evolution similar to untreated control wine in the course of aging. Sensory analysis revealed that the application of a PEF treatment resulted in wines that are sensorially different: panelists preferred wines obtained from grapes treated with PEF. Physicochemical and sensory analyses showed that grapes treated with PEF are suitable for obtaining wines that require aging in bottles or in oak barrels. Full article
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
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Open AccessArticle
Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying Processes
Foods 2019, 8(9), 385; https://doi.org/10.3390/foods8090385 - 02 Sep 2019
Abstract
Dielectric properties of materials influence the interaction of electromagnetic fields with and are therefore important in designing effective dielectric heating processes. We investigated the dielectric properties (DPs) of pecan kernels between 10 and 3000 MHz using a Novocontrol broadband dielectric spectrometer in a [...] Read more.
Dielectric properties of materials influence the interaction of electromagnetic fields with and are therefore important in designing effective dielectric heating processes. We investigated the dielectric properties (DPs) of pecan kernels between 10 and 3000 MHz using a Novocontrol broadband dielectric spectrometer in a temperature range of 5–65 °C and a moisture content range of 10–30% wet basis (wb) at three salt levels. The dielectric constant (ε′) and loss factor (ε″) of the pecan kernels decreased significantly with increasing frequency in the radio frequency (RF) band, but gradually in the measured microwave (MW) band. The moisture content and temperature increase greatly contributed to the increase in the ε′ and ε″ of samples, and ε″ increased sharply with increasing salt strength. Quadratic polynomial models were established to simulate DPs as functions of temperature and moisture content at four frequencies (27, 40, 915, and 2450 MHz), with R2 > 0.94. The average penetration depth of pecan kernels in the RF band was greater than that in the MW band (238.17 ± 21.78 cm vs. 15.23 ± 7.36 cm; p < 0.01). Based on the measured DP data, the simulated and experimental temperature-time histories of pecan kernels at five moisture contents were compared within the 5 min RF heating period. Full article
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
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Review

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Open AccessReview
Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models
Foods 2020, 9(7), 949; https://doi.org/10.3390/foods9070949 - 17 Jul 2020
Abstract
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency [...] Read more.
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed. Full article
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
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