Food Processing and Food Chemistry: Principles, Methodology, and Applications

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (30 August 2024) | Viewed by 3722

Special Issue Editors


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Guest Editor
Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
Interests: enzyme chemistry; protein gels; food proteomics; food processing
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Guest Editor
Food and Drug Division, Seoul Metropolitan Government Research Institute of Public Health and Environment, 30, Janggunmaeul 3-gil, Gwacheon-si 13818, Republic of Korea
Interests: food chemistry; food analysis

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Guest Editor
Food Science and Technology Department, Oregon State University, 100 Wiegand Hall, 3051 SW Campus Way, Corvallis, OR 97331, USA
Interests: food packaging; edible coating; bioactive encapsulation; food processing

Special Issue Information

Dear Colleagues,

Proteins, fats, and carbohydrates are important elements in plant and animal raw materials. These raw materials, such as eggs, milk, meat, cereals, beans, vegetables, fruits, and microorganisms, can be processed into food. Food processing and food chemistry research are two very important fields in the food industry aimed at improving the quality of food. Preserving their nutritional value and enhancing their sensory attributes, food processing encompasses a wide range of technologies for transforming raw materials into food products. The utilization of food processing techniques enables the extension of food shelf life and enhances nutritional value, the comprehensive approach of which encompasses various aspects, such as food composition, formulations, manufacturing, quality, packaging, preservation, allergies, authentication, and fermentation. On the other hand, food chemistry delves into the chemical composition and reactions that occur during food production, storage, and consumption.

Creating healthier, tastier, and safer food is crucial in the food industry. For over a decade, significant progress has been made in the application of food processing and food chemistry research. Innovations in food processing techniques have resulted in not only safer and more convenient food products but also the preservation of their nutritional value and sensory attributes. In addition, food chemistry research has contributed to the development of functional foods enriched with antioxidants, probiotics, and other health-promoting compounds. These advancements have driven innovation in the food industry and have provided the public with safer and more diverse food choices.

For this Special Issue, "Food Processing and Food Chemistry: Principles, Methodology, and Applications", high-quality research papers focusing on food processing and/or food chemistry are welcomed for submission. Topics of interest include the following:

  • Food processing for dairy, egg, meat, vegetables, microorganism, bean, and cereals;
  • Novel food processing technologies;
  • Food safety and food quality assessment;
  • Food packaging and storage;
  • Food composition analysis;
  • Food analysis methods;
  • Evaluation of food authentication, quality, and safety;
  • Analysis and identification of food allergens;
  • Enzymes used in food processing.

Prof. Dr. Jung-Feng Hsieh
Dr. Yongcheol Lee
Dr. Damla Dag
Guest Editors

Manuscript Submission Information

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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. Processes 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 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 processing
  • food chemistry
  • food analysis
  • food drying
  • meat products
  • dairy products
  • egg products
  • plant-based foods
  • fermented foods

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Published Papers (2 papers)

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Research

15 pages, 5418 KiB  
Article
Conical Annular Nozzle Pressure Prediction and Applications to 3D Food-Printing for Dysphagia Diets
by Yibo Wang, Ming Yan, Kun Yang, Shourui Wang, Chenyang Ao, Xin Su and Changzai Ren
Processes 2024, 12(12), 2747; https://doi.org/10.3390/pr12122747 - 3 Dec 2024
Viewed by 952
Abstract
In order to solve the dietary problems of patients with dysphagia, a mathematical model for predicting extrusion pressure is established. The predictive model parameters are determined with the aid of the finite element method, and a 3D printing nozzle capable of printing nutrient-rich [...] Read more.
In order to solve the dietary problems of patients with dysphagia, a mathematical model for predicting extrusion pressure is established. The predictive model parameters are determined with the aid of the finite element method, and a 3D printing nozzle capable of printing nutrient-rich sandwich food is designed according to the predictive model. Pumpkin puree and minced pork are verified according to IDDSI standards. Finally, the accuracy of the predictive model and the printing effect of the design nozzle are verified by extrusion and printing experiments, respectively. The results show that four groups of simulation experiments reveal that the extrusion pressure increases by 15.6%, 13.5%, 12.7% and 12.4%, respectively, with a 1 cm increase in nozzle length. When the nozzle length is in the range of 1–5 cm, the extrusion pressure increases with the increase of the volume flow rate in the extrusion cylinder. The extrusion speed has little correlation with the length of the nozzle outlet, but for every 1 cm3/s increase in the inlet volume flow rate, the extrusion speed increases by about 1.5%. The finite element simulation experiment determines that the parameters of the prediction model are σ0 = 0.6, α = 1.1, m = 0.21, τ0 = 0, β = 0.52 and n = 0.2; the error between the predictive value and the experimental value is 15%, and the printed sandwich food has smooth lines, good molding and complies with IDDSI standards. Full article
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14 pages, 4655 KiB  
Article
Effect of Radio-Frequency Drying on the Physicochemical Properties and Isoflavone Contents of Fermented Black Bean Dregs
by Cheng Huang, Meng-I Kuo, Bang-Yuan Chen, Chun-Ping Lu, Chien-Cheng Yeh, Cheng-Hsun Jao, Yi-Chung Lai and Jung-Feng Hsieh
Processes 2024, 12(7), 1294; https://doi.org/10.3390/pr12071294 - 21 Jun 2024
Cited by 1 | Viewed by 1388
Abstract
We treated dry black bean dreg fermentation products with radio-frequency (RF) waves. With RF treatment (RF output power of 3 kW and electrode gap of 12 cm), a sample was dried within 1 h, which would take 10 h to dry via hot-air [...] Read more.
We treated dry black bean dreg fermentation products with radio-frequency (RF) waves. With RF treatment (RF output power of 3 kW and electrode gap of 12 cm), a sample was dried within 1 h, which would take 10 h to dry via hot-air drying at 60 °C (sample weight reduction from 100 to 28.2 g). RF treatment thus accelerated fermented black bean dreg drying approximately 10-fold. The fermented black bean dregs were dried for 60 min at a fixed RF output power of 3 kW with different electrode gaps (12, 16, and 20 cm). Samples treated with electrode gaps of 12 and 16 cm were completely dried. When the fermented black bean dregs were dried for 60 min with an RF output power of 3 kW with a 16 cm electrode gap, their water activity decreased from 0.98 to 0.65. Colorimetric analysis showed that the sample color darkened significantly (ΔE = 5.73 ± 2.71), whereas its solubility (28.8 ± 0.1%) and antioxidant capacity (EC50 = 51.7 ± 0.7 mg/mL) increased. In addition, deglycosylated isoflavone daidzein content significantly increased, whereas that of the glycosylated isoflavone genistin decreased. These results reveal that RF application can efficiently dry fermented black bean dregs. Full article
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