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Special Issue "Modeling of Food Systems and Design of Experiments"

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

Deadline for manuscript submissions: 10 May 2023 | Viewed by 7268

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Special Issue Editor

Dr. Marcello Fidaleo

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Guest Editor

Department for Innovation in Biological, Agro-Food, and Forest Systems, University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
Interests: food engineering; food technology; biochemical engineering; modeling; design of experiments

Special Issue Information

Dear Colleagues,

Design and analysis of experiments (DOE) is a powerful tool for the development of mathematical models of processes, enabling process understanding and improvement. The availability of dedicated and easy-to-use statistical software packages has advanced the adoption of DOE in several fields and encouraged the application of novel designs and methods.

The aim of this Special Issue of Foods is to gather studies on the application of DOE methods in the production, preservation, quality control, and development of food products. Original research and review articles on the application to the food field of novel designs, analysis methods, and experimental approaches are particularly welcomed. Topics include but are not limited to factorial, fractional factorial and response surface designs, mixture designs, and computer-generated designs (optimal designs).

Dr. Marcello Fidaleo
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

food
optimization
design and analysis of experiments
factorial designs
response surface designs
mixture designs
optimal designs

Published Papers (7 papers)

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Research

Open AccessArticle

Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins

Pedro Valencia

Karen Espinoza

Carolina Astudillo-Castro

and

Fernando Salazar

Foods 2022, 11(24), 4080; https://doi.org/10.3390/foods11244080 - 16 Dec 2022

Viewed by 449

Abstract

Systematic modeling of the enzymatic hydrolysis of milk proteins is needed to assist the study and production of partially hydrolyzed milk. The enzymatic hydrolysis of milk proteins was characterized and evaluated as a function of the temperature and protease concentration using Alcalase, Neutrase and Protamex. Modeling was based on the combination of two empirical models formed by a logarithmic and a polynomial equation to correlate the kinetic constants and the operating conditions. The logarithmic equation fitted with high accuracy to the experimental hydrolysis curves with the three proteases (R² > 0.99). The kinetic constants were correlated with the operating conditions (R² > 0.97) using polynomial equations. The temperature and protease concentration significantly affected the initial rate of hydrolysis, i.e., the kinetic constant a, while the kinetic constant b was not significantly affected. The values for the kinetic constant a were predicted according to the operating conditions and they were strongly correlated with the experimental data (R² = 0.95). The model allowed for a high-quality prediction of the hydrolysis curves of milk proteins. This modeling tool can be used in future research to test the correlation between the degree of hydrolysis and the functional properties of milk hydrolysates. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

Optimization of Cellulosic Fiber Extraction from Parsley Stalks and Utilization as Filler in Composite Biobased Films

Hulya Cakmak

and

Matthijs Dekker

Foods 2022, 11(23), 3932; https://doi.org/10.3390/foods11233932 - 05 Dec 2022

Cited by 1 | Viewed by 661

Abstract

Food waste is an abundant source of cellulose which can be extracted via mild alkali treatment. The extraction conditions of cellulose fibers can be optimized for reduced chemical and energy use and optimal functionality. This study focused on the optimization of alkali extraction of lignocellulosic fiber from parsley stalks by building an experimental design with the response surface method with alkali concentration (2, 6, and 10%, w/v), fiber:alkali ratio (0.02, 0.035, and 0.05; w/v) and extraction temperature (40, 70, and 100 °C) as independent variables, in order to evaluate the effects of extraction conditions on fiber yield and composition of parsley stalks extract (PSE). Following the optimization, PSE and untreated fibers (PF) were incorporated as filler into gum Arabic–sodium alginate-based films, and film properties such as water vapor permeability, optical and thermal properties, Fourier transform infrared spectra and surface morphology of the films were analyzed for evaluating the compatibility of these fillers with the composite film matrix. The optimal extraction conditions were determined as 2% alkali, sample:alkali ratio of 0.0276 and extraction temperature of 40 °C. PSE extracted at optimal conditions was added to the composite films, and water vapor permeability and optical properties were improved by up to 10% PSE compared to films with PF. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

and

Foods 2022, 11(22), 3561; https://doi.org/10.3390/foods11223561 - 09 Nov 2022

Viewed by 590

Abstract

Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer’s color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response surface methodology (RSM) was applied to study the influence of three malting parameters (germination time, germination temperature and degree of steeping) on the quality traits of malted rye. Long germination times at high temperatures resulted in an increase in the extract and Kolbach index. The model for the apparent attenuation limit showed a particular pattern, whereby time and temperature inversely influenced the response. The lowest viscosities were determined in the worts produced from highly modified malts. Optimization of the variables under study was achieved by means of a desirability function and a genetic algorithm. The two methodologies provided similar results. The best combination of parameters to optimize the malting process on the rye landrace under study was achieved at 6 days, 12 °C and 44 g/100 g. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization

and

Foods 2022, 11(17), 2643; https://doi.org/10.3390/foods11172643 - 31 Aug 2022

Cited by 1 | Viewed by 1183

Abstract

Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey proteins were used as recipe ingredients to extend the product’s shelf life by delaying staling phenomena and mold growth. In the experimental design, oleogel, emulsifier, and whey protein variables were set as the ingredients that change in specific ranges, while hardness, porosity, water activity, and moistness were used to characterize the obtained formulations. The experimental data of each response were fitted through polynomial regression models with the aim of identifying the best plum cake formulation. The results revealed that the best mixture was the formulation containing 76.98% olive oil-based oleogel, 7.28% emulsifier E471, and 15.73% whey protein. We stored the optimized plum cake for 3 months at room temperature and then checked for any hardness and moistness changes or mold spoilage. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes

Marcello Fidaleo

and

Giordana Ventriglia

Foods 2022, 11(12), 1770; https://doi.org/10.3390/foods11121770 - 15 Jun 2022

Viewed by 963

Abstract

Despite the beneficial health effects of fruit juices, the high content of organic acids and low pH of some of them limit their consumption. The aim of this work was to study the deacidification of fruit juices using electrodialysis (ED) with monopolar membranes. Aqueous solutions of citric acid were used in ED deacidification experiments following a factorial design with citric acid concentration and electric current varying in the ranges of 5–25 g/L and 0.5–1 A, respectively. The design runs were characterized by a constant Faraday efficiency of 0.37 ± 0.03, suggesting that the triple-charged citrate ion (Cit³⁻) carried the electric charge through the anionic membranes. During deacidification, the pH increased in agreement with the decreasing concentration of the acid. Deacidification of pineapple juice or pineapple juice enriched with 20 g/L of citric acid using ED led to similar values of the Faraday efficiency, confirming that Cit³⁻ is the main ion migrating through the anionic membrane. However, the decrease in titratable acidity during ED treatment was accompanied by a decrease in pH. Such behavior, already reported, was explained by considering proton generation during the transformation of the single (H₂Cit⁻) and double-charged (HCit²⁻) citrate ions into the triple-charged ion (Cit³⁻) when entering the anionic membrane. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality

Adelino de Melo Guimarães Diógenes

Rossana Maria Feitosa de Figueirêdo

Alexandre José de Melo Queiroz

João Paulo de Lima Ferreira

Wilton Pereira da Silva

Josivanda Palmeira Gomes

Francislaine Suelia dos Santos

Deise Souza de Castro

Marcela Nobre de Oliveira

Dyego da Costa Santos

Romário Oliveira de Andrade

and

Ana Raquel Carmo de Lima

Foods 2022, 11(12), 1751; https://doi.org/10.3390/foods11121751 - 14 Jun 2022

Cited by 2 | Viewed by 1089

Abstract

The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps obtained. Foam-mat drying was carried out in a forced air circulation oven at temperatures of 50, 60, and 70 °C, testing foam-mat thicknesses of 0.5, 1.0, and 1.5 cm. The increase in the water removal rate is a result of the increase in air temperature and the decrease in the thickness of the foam layer. Among the empirical and semi-empirical mathematical models, the Midilli model was the one that best represented the drying curves in all conditions evaluated. Effective water diffusivity ranged from 1.037 × 10⁻⁹ to 6.103 × 10⁻⁹ m² s⁻¹, with activation energy of 25.212, 33.397, and 36.609 kJ mol⁻¹ for foam thicknesses of 0.5, 1.0, and 1.5 cm, respectively. Cumbeba powders showed light orangish colors and, as the drying temperature increased from 50 to 70 °C, for all thicknesses, the lightness value (L*) decreased and the values of redness (+a*) and yellowness (+b*) increased. Foam-mat drying at higher temperatures (60 and 70 °C) improved the retention of ascorbic acid and flavonoids, but reduced the content of phenolic compounds, while the increase in thickness, especially for flavonoids and phenolic compounds, caused reduction in their contents. The foam-mat drying method allowed obtaining a good-quality cumbeba pulp powder. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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Open AccessArticle

The Impact of Alternative Foods on Consumers’ Continuance Intention from an Innovation Perspective

and

Foods 2022, 11(8), 1167; https://doi.org/10.3390/foods11081167 - 18 Apr 2022

Cited by 3 | Viewed by 1513

Abstract

This paper aims to model consumers’ perceptions and preferences toward alternative foods. We conducted a survey of 519 people and analyzed their responses using a structural equation model. The article discusses the role of food innovation quality (FIQ), a concept developed from innovative design, which shows how consumers perceive the quality of products in an innovative context. Further, the paper discusses the relationship between this concept and promoting consumer acceptance of alternative foods. Studies suggest that higher FIQ may lead to increased consumer satisfaction with alternative foods, which may in turn lead to higher levels of trust and continuation. Moreover, expectations play a significant role in FIQ and in the perceived value of alternative foods in the model. This illustrates that the promotion of alternative foods in an innovative manner should include establishing a practical mechanism for meeting consumer expectations. Given the continued growth in global food demand, it is both effective and beneficial to promote alternative foods through innovative design as part of a broader food industry approach. On the one hand, alternative foods produced in an innovative manner serve to energize the consumer market by expanding dietary choices. On the other hand, alternative foods, which include new forms of meat products, contribute to the alleviation of the problem of meat production capacity in agriculture. In addition, the alternative foods process eliminates the emission of large amounts of carbon dioxide by traditional agriculture, increasing the sustainability of food production. Full article

(This article belongs to the Special Issue Modeling of Food Systems and Design of Experiments)

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