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Foods
Special Issues
Emerging Processing Technology and Equipment for Foods
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Emerging Processing Technology and Equipment for Foods

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

Deadline for manuscript submissions: 30 September 2025 | Viewed by 2954

Special Issue Editors

Dr. Ziliang Liu

E-Mail Website
Guest Editor
College of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: agricultural products; processing technologies and equipment; artificial intelligence
Special Issues, Collections and Topics in MDPI journals
Dr. Jun Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Interests: fruits and vegetable processing; quality control; emerging processing technologies
Special Issues, Collections and Topics in MDPI journals
Dr. Xianlong Yu

E-Mail Website
Guest Editor
Shandong Academy of Agricultural Machinery Sciences, Jinan 250100, China
Interests: agricultural products processing; equipment development; energy efficiency analysis

Special Issue Information

Dear Colleagues,

At present, the postharvest loss of agricultural products is about 28–36% due to untimely processing. However, people’s demand for high-quality food is still increasing with the development of society. It is urgent to provide sustainable foods obtained from fruits, vegetables, seafood, and meat, so as to meet the worldwide demand out of season. Consequently, developing emerging processing technologies and equipment are of great importance to improve processing efficiency and the quality of foods as well as to ensure food security. The aim of this Special Issue is to collect a range of original research and review articles on emerging processing technology and equipment for foods. Topics of interest include the following:

  • Novel non-thermal processing technologies and equipment.
  • Emerging chemical and physical disinfection technologies and equipment.
  • Emerging drying processing technologies and equipment.
  • Emerging processing technologies and equipment for extracting bioactive ingredients.
  • Application of artificial intelligence in food processing.

Dr. Ziliang Liu
Dr. Jun Wang
Dr. Xianlong Yu
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 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. Foods 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 2900 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

  • agricultural products
  • processing
  • emerging technologies
  • equipment
  • food quality
  • artificial intelligence

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

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20 pages, 1936 KB  
Article
Preparation and Evaluation of Anti-Fatigue Effects of Sea Buckthorn–Wolfberry Compound Coffee
by Yuxian Chen, Lili Zhao, Qinghui Wang, Xuhai Yang and Jun Wang
Foods 2025, 14(16), 2818; https://doi.org/10.3390/foods14162818 - 14 Aug 2025
Viewed by 419
Abstract
In this study, a sea buckthorn–wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, [...] Read more.
In this study, a sea buckthorn–wolfberry compound coffee (SWCC) solid beverage was formulated and evaluated based on sensory scores, dispersibility, and water solubility. The optimal formulation consisted of 9% sea buckthorn powder, 16% wolfberry powder, 65% coffee powder, 8% sugar, 1.25% microcrystalline cellulose, 0.5% sodium bicarbonate, and 0.25% tricalcium phosphate. The SWCC contained 18.75 ± 0.43 mg RE/g total flavonoids and 4.60 ± 0.04 mg GAE/g total phenols, demonstrating superior in vitro antioxidant activity compared to the raw sea buckthorn or wolfberry powders, with a 90.21 ± 0.15% DPPH radical scavenging rate, 90.56 ± 0.35% ABTS radical scavenging rate, and 6.64 ± 0.03 mg Trolox/g ferric-reducing power. In vivo experiments showed that specific doses (1.25–5.00 g/kg·BW/day) of SWCC exhibited significant physical fatigue-relieving and antioxidant effects, significantly extending loaded swimming time, reducing BLA accumulation, increasing LG reserves, enhancing SOD activity, and lowering MDA levels in serum. Overall, our findings offer both theoretical and practical insights for utilizing medicinal and edible resources in functional food development, meeting the growing demand for healthy and diverse food options, and contributing significantly to the advancement of public nutrition and the healthy food industry. Full article
(This article belongs to the Special Issue Emerging Processing Technology and Equipment for Foods)
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16 pages, 3580 KB  
Article
Development and Optimization of a Real-Time Monitoring System of Small-Scale Multi-Purpose Juice Extractor
by Tae-Hyeon Kim, Jae-Min Jung and Wang-Hee Lee
Foods 2025, 14(2), 227; https://doi.org/10.3390/foods14020227 - 13 Jan 2025
Cited by 2 | Viewed by 1447
Abstract
According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. [...] Read more.
According to the concept of smart postharvest management, an information and communication technology sensor–based monitoring system is required in the juicing process to reduce losses and improve process efficiency. Such technologies are considered economically burdensome and technically challenging for small-scale enterprises to adopt. From this perspective, this study aimed to develop a smart monitoring system for the juicing processes in small-scale enterprises and to identify the optimal operating conditions based on the monitoring data. The system developed is equipped with two weight sensors attached to the twin-screw juice extractor, allowing for the automatic measurement of the weight of the raw material and the resulting juice product. The measured data are automatically transmitted and stored on a computer. Additionally, the system was designed to remotely control the speeds of the juicing and feeding screws, which are the primary controlling factors of the twin-screw juicer. Juice yield and processing time were optimized using carrots and pears. The optimal juicing and feeding speeds for pear yield were found to be 167.4 rpm and 1557 rpm, respectively; carrots achieved an optimal yield at a juicing speed of 502.2 rpm and feeding speed of 1211 rpm. In contrast, the processing time was minimized at juicing–feeding speeds of 6–6 and 7–5 for pears and carrots, respectively. Consequently, it was challenging to determine the optimal conditions for simultaneously optimizing the yield and processing time. This also suggests that the juicing process is affected by the properties of the fruits and vegetables being processed. By developing a system capable of accumulating the data necessary for the digitization of postharvest management and food processing, this research offers a valuable platform for the smart monitoring and optimization of the juicing process. Full article
(This article belongs to the Special Issue Emerging Processing Technology and Equipment for Foods)
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Review

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28 pages, 881 KB  
Review
Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects
by Muhammad Arslan, Muhammad Zareef, Mubrrah Afzal, Haroon Elrasheid Tahir, Zhihua Li, Halah Aalim, Hamza M. A. Abaker and Xiaobo Zou
Foods 2025, 14(17), 2953; https://doi.org/10.3390/foods14172953 - 25 Aug 2025
Viewed by 471
Abstract
Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technologies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical [...] Read more.
Consumer demands for fresh and minimally processed liquid foods that support disease prevention and promote health emphasize the need for innovative processing technologies that ensure microbiological safety and preserve bioactive compounds. In addition, consumers are becoming more concerned about the presence of chemical additives in liquid foods. Non-thermal processing technologies, including high-pressure processing, high-pressure homogenization, pulsed electric field, pulsed magnetic field, high-pressure carbon dioxide, ultrasound treatment, radiation processing, ozone processing, cold plasma, and membrane processing, offer excellent prospects for the application in liquid foods. The given technologies aim to retain bioactive properties, deactivate enzymatic activity, and destroy microorganisms, thereby extending the shelf life of liquid foods. Thus, this current review, without a doubt, could be valuable to the liquid food industries and the scientific world by offering great insight into the latest developments in the use of innovative non-thermal processing technologies, which can be employed for shelf life extension and the retention of bioactive compounds in liquid foods. This paper also discusses the challenges faced by the liquid food industry that need to be addressed in future studies. Full article
(This article belongs to the Special Issue Emerging Processing Technology and Equipment for Foods)
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