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Feature Papers in the “Food Process Engineering” Section, 2nd Edition
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Feature Papers in the “Food Process Engineering” Section, 2nd Edition

A Special Issue of Processes (ISSN 2227-9717) belonging to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 September 2026 | Viewed by 2796

Editor

Prof. Dr. Dariusz Dziki

E-Mail Website
Guest Editor
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Interests: food processing; milling; grinding; drying; baking; extrusion; bioactive compounds of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food processing is an indispensable component of modern food systems, significantly impacting the quality, safety, and availability of food products. Continuous innovations and process engineering improvements ensure that food processing plays a crucial role in providing sustainable and safe food for the global population. Contemporary food processing faces numerous challenges, such as increasing consumer demands for natural and minimally processed foods, the need to reduce environmental impacts, and adaptation to evolving regulatory frameworks. Innovations in food engineering, such as intelligent packaging, biotechnology, and advanced processing methods, are essential for the future of food processing. Another significant trend in food processing is the utilization of byproducts. The use of byproducts is critical for sustainable development and the optimization of food resources. Byproducts arise during the various stages of raw material processing, and their proper management can yield numerous ecological, economic, and social benefits. Utilizing byproducts in food processing is a key element in the pursuit of a more sustainable and efficient food system. Reducing waste, conserving resources, and creating new valuable products contributes to environmental protection, economic growth, and improved health outcomes.

This Special Issue, ‘Feature Papers in the “Food Process Engineering” Section, 2nd Edition’, is dedicated to all aspects concerning the engineering aspects of food processing, including the characterization of the physicochemical properties of raw materials, their transportation, storage, and processing, and the characterization of the final products. Given this context, this Special Issue aims to gather high-quality research focused on innovations in food process engineering. Topics of interest include, but are not limited to, the following areas: 

  • Physicochemical properties of raw materials and food products;
  • Modern food processing methods;
  • Unit operations in food production;
  • Energy-efficient food processing methods;
  • Utilization of byproducts in food processing;
  • Sustainable food production;
  • New food product design;
  • Trends in food process engineering.

Prof. Dr. Dariusz Dziki
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 250 words) can be sent to the Editorial Office for assessment.

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-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes 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

  • characterization of food
  • innovations and new technologies
  • sustainable development
  • process and system design
  • trends in the food industry
  • food pretreatment
  • food engineering
  • byproduct of food processing

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Published Papers (4 papers)

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Research

24 pages, 3604 KB  
Article
Tara Gum and Potato Starch Mixtures as a Strategy for Maintaining the Quality of Low Sodium Pork Meat Products
by Błażej Błaszak, Anna Długosz and Grażyna Gozdecka
Processes 2026, 14(18), 2879; https://doi.org/10.3390/pr14182879 - 9 Sep 2026
Abstract
Reducing sodium chloride in meat products is essential for improving their nutritional profile but often impairs technological and sensory quality. This study evaluated the effects of sodium reduction on pork meat products formulated with a fixed potato starch–tara gum system. Model products with [...] Read more.
Reducing sodium chloride in meat products is essential for improving their nutritional profile but often impairs technological and sensory quality. This study evaluated the effects of sodium reduction on pork meat products formulated with a fixed potato starch–tara gum system. Model products with varying NaCl levels (0.57%, 1.14%, 1.71%, and 2.28%) were analysed for physicochemical properties, texture, and sensory attributes during storage. Multivariate analysis (PCA, correlation analysis) and a composite quality index were applied. Compared with the control, a 50% reduction in NaCl content (to 1.14%) resulted in increased cooking loss (from 2.66% to 3.22%), increased free water content from 0.73% to 2.23% after 20 days of storage, and reduced hardness (from 20.84 to 16.28 N after 20 days of storage), indicating a weakening of the protein matrix. The tested potato starch–tara gum formulation maintained acceptable water retention and structural properties across the evaluated NaCl levels, although progressive NaCl reduction was associated with deterioration of several quality parameters. Strong correlations between sodium content, hardness, and water-related parameters were observed. While the lowest NaCl level resulted in quality deterioration, the 1.14% variant maintained acceptable properties, demonstrating effective sodium reduction without compromising quality. Full article
(This article belongs to the Special Issue Feature Papers in the “Food Process Engineering” Section, 2nd Edition)
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32 pages, 14168 KB  
Article
Development and Semi-Industrial Evaluation of Symbiotic Multi-Strain Starter Cultures for Sourdough Bread Production
by Ivan Prasev, Rositsa Denkova-Kostova, Anna Koleva, Bogdan Goranov, Zapryana Denkova, Kristina Ivanova and Georgi Kostov
Processes 2026, 14(17), 2711; https://doi.org/10.3390/pr14172711 - 25 Aug 2026
Viewed by 498
Abstract
Sourdough fermentation is an important technological process in bread production, influencing acidification, product quality, and storage stability. The present study developed and comparatively evaluated two-strain and multi-strain bacterial starter cultures for application in different flour matrices and under semi-industrial bread-making conditions. The starter [...] Read more.
Sourdough fermentation is an important technological process in bread production, influencing acidification, product quality, and storage stability. The present study developed and comparatively evaluated two-strain and multi-strain bacterial starter cultures for application in different flour matrices and under semi-industrial bread-making conditions. The starter cultures comprised selected strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Levilactobacillus brevis, Limosilactobacillus fermentum, Fructilactobacillus sanfranciscensis, and Propionibacterium freudenreichii subsp. shermanii. Baker’s yeast was added separately during final dough preparation and was not part of the bacterial starter combinations. Starter performance was assessed through viable cell counts, titratable acidity, in vitro antimicrobial activity, dough fermentation time, bread volume, descriptive sensory evaluation, and the onset of visually detectable microbial spoilage under the tested storage conditions. The selected combinations adapted to the investigated flour matrices, maintained high viable cell concentrations, supported acidification, and were successfully applied in semi-industrial bread production. Several formulations showed favorable technological and descriptive sensory characteristics and delayed the appearance of visible bacterial and fungal spoilage compared with the corresponding controls. Overall, the findings demonstrate the practical potential of the developed multi-strain starter cultures for application across different flour matrices and provide a strong basis for further technological refinement and mechanistic characterization of these sourdough systems. Full article
(This article belongs to the Special Issue Feature Papers in the “Food Process Engineering” Section, 2nd Edition)
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15 pages, 301 KB  
Article
Nashi Pear (Pyrus pyrifolia) Pomace as a Source of Sucrose and Functional Ingredients for Kombucha Fermentation
by Joanna Szulc, Marta Kotarska, Błażej Błaszak, Paweł Kołaczyk, Małgorzata Bąk and Iryna Shyychuk
Processes 2026, 14(5), 820; https://doi.org/10.3390/pr14050820 - 2 Mar 2026
Viewed by 926
Abstract
Kombucha, a fermented tea beverage celebrated for its unique flavor and health-promoting properties, is traditionally produced from sugared tea and a symbiotic culture of bacteria and yeast (SCOBY). In this study, Nashi pear (Pyrus pyrifolia) pomace, a nutrient-rich by-product of juice [...] Read more.
Kombucha, a fermented tea beverage celebrated for its unique flavor and health-promoting properties, is traditionally produced from sugared tea and a symbiotic culture of bacteria and yeast (SCOBY). In this study, Nashi pear (Pyrus pyrifolia) pomace, a nutrient-rich by-product of juice processing, was explored as a novel substrate for kombucha production, combining sustainability with functional innovation. Beverages were prepared using black tea or pear pomace with varying sugar concentrations (3%, 5%, 7% w/v) and fermented for six days at 22 °C. Physicochemical parameters, bioactive compounds, antioxidant activity, color, and microbial populations were systematically analyzed. Pomace-based kombucha exhibited higher initial pH (4.3–4.7) and higher initial titratable acidity compared to tea-based variants (pH 3.4–3.6). These values stabilized at 3.6–3.8 by the end of fermentation, ensuring safety while preserving bioactive stability. While tea kombucha had higher polyphenol content (943.81–967.74 mg GAE/100 mL) and antioxidant activity (52.22–99.87% DPPH scavenging), pear pomace kombucha offered moderate bioactivity (up to 435.13 mg GAE/100 mL and 33.52% DPPH scavenging) and distinctive color (significantly higher b* value reaching 42.7), along with robust microbial growth. The results demonstrate that Nashi pear pomace can serve as a functional, eco-friendly alternative substrate, transforming fruit processing waste into a value-added beverage with enhanced health-promoting properties. This approach highlights a sustainable pathway for circular economy practices in food production and introduces a promising direction for innovative kombucha formulations. Full article
(This article belongs to the Special Issue Feature Papers in the “Food Process Engineering” Section, 2nd Edition)
17 pages, 655 KB  
Article
Drying and Grinding Characteristics of Dandelion (Taraxacum officinale Weber ex F.H. Wigg) Flowers
by Dariusz Dziki
Processes 2026, 14(5), 751; https://doi.org/10.3390/pr14050751 - 25 Feb 2026
Viewed by 861
Abstract
Dandelion flowers are a valuable source of bioactive compounds with well-documented health-promoting properties. However, their high water content and delicate tissue structure make them highly perishable; therefore, appropriate preservation methods are essential to maintain their biological activity. The aim of this study was [...] Read more.
Dandelion flowers are a valuable source of bioactive compounds with well-documented health-promoting properties. However, their high water content and delicate tissue structure make them highly perishable; therefore, appropriate preservation methods are essential to maintain their biological activity. The aim of this study was to evaluate the effects of convective drying and freeze drying, as well as drying temperature, on the drying kinetics and grinding behavior of dandelion (Taraxacum officinale Weber ex F.H. Wigg.) flowers and on the color and antioxidant properties of the resulting dried material. Convective hot-air drying was several times faster than freeze drying, and drying temperature significantly affected both the duration of the process and the properties of the dried flowers. Moreover, freeze-dried samples exhibited greater grindability and higher antioxidant activity than convectively dried flowers. In addition, powder obtained from freeze-dried dandelion flowers was lighter in color and exhibited lower redness and higher yellowness compared with samples obtained by hot-air drying. Both color coordinates and particle size after grinding were correlated with the antioxidant activity of the dried material. Full article
(This article belongs to the Special Issue Feature Papers in the “Food Process Engineering” Section, 2nd Edition)
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