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Effects of Thermal Processing Technologies in Food Physical and Rheological...
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Special Issue "Effects of Thermal Processing Technologies in Food Physical and Rheological Properties"

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

Deadline for manuscript submissions: 26 April 2023 | Viewed by 717

Special Issue Editor

Prof. Dr. Ana Lúcia Gabas Ferreira

E-Mail Website
Guest Editor
Lorena School of Engineering, University of Sao Paulo, Estrada Municipal do Campinho Nº 100, Lorena 12602-810, SP, Brazil
Interests: food science and technology

Special Issue Information

Dear Colleagues,

Thermal processing is one of the most important processing methods found in the food industry. It involves different changes in the processing of the product, which can affect its physical and rheological properties. Therefore, it is very important to understand how these properties change during processing in order to maximize nutritional benefits, minimize possible residues and bring quality to the final product.

For this Special Issue, “Effects of Thermal Processing Technologies on the Physical and Rheological Properties of Foods”, we invite researchers to contribute original research and review articles that assess and describe changes in the physical and/or rheological properties of foods after thermal processing. We especially welcome articles that examine the relationships between the thermal processing of foods and the above-mentioned properties, as well as the current state of the art and future trends.

Prof. Dr. Ana Lúcia Gabas Ferreira
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. 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 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

  • thermal processing food
  • thermal technologies
  • food quality
  • rheology
  • physical properties

Published Papers (1 paper)

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Article
A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process
by
Seyed Mohammad Reza Moosavi
and
Reza Farhoosh
Foods 2023, 12(2), 316; https://doi.org/10.3390/foods12020316 - 09 Jan 2023
Viewed by 519
Abstract
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves [...] Read more.
Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C. The CDV at the turning point of the sigmoidal kinetic curves (CDVT) with an average of ~19 mmol/L, which was almost equivalent to the TPC and CV of ~14% and ~24 μmol/g, respectively, was found to be as a sensory cut-off value for rejection. To discard frying oils from a toxicological standpoint, the CDV at the mean of the times required to reach the CDVT and the CDVmax with an average of ~28 mmol/L (almost equivalent to the TPC and CV of ~22% and ~41 μmol/g, respectively) was determined as the corresponding cut-off value. Full article
(This article belongs to the Special Issue Effects of Thermal Processing Technologies in Food Physical and Rheological Properties)
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