Special Issue "Sustainable Food Processing Processes"

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Biological Systems".

Deadline for manuscript submissions: 1 July 2020.

Special Issue Editors

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, and bioactive compounds of food
Prof. Dr. Renata Różyło
E-Mail Website
Co-Guest Editor
Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland
Interests: Food processing: milling, drying, and baking
Prof. Dr. Urszula Gawlik-Dziki
E-Mail Website
Co-Guest Editor
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
Interests: food processing; food quality; nutraceuticals

Special Issue Information

Dear Colleagues,

The demand for more and more production of high-quality food increases with the increase of the world population. Food processing processes must focus on minimizing the impact on the environment and support sustainable production of food. Especially such issues as energy saving, waste management, and cleaner processes must be taken into consideration. This Special Issue is focused on experimental, theoretical, and computational research on process development and engineering in this field. Chemical and biochemical reaction processes, mass transfer, separation and purification processes, heat transfer systems, mixing and fluid processes, integrated process design and scale-up, process modeling, simulation, optimization, and control are all topics that may be included in this issue. However, other aspects of sustainable food processing processes are also welcome.

Prof. Dr. Dariusz Dziki
Prof. Dr. Renata Różyło
Prof. Dr. Urszula Gawlik-Dziki
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 papers will be 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. 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 1400 CHF (Swiss Francs). Please note that for papers submitted after 30 June 2020 an APC of 1500 CHF applies. 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

  • Sustainable food processing
  • Minimal food processing
  • Emerging food technologies
  • Food quality
  • Energy saving
  • Waste reduction

Published Papers (2 papers)

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Research

Open AccessArticle
Assessment of the Usefulness of the Twin-Screw Press in Terms of the Pressing Efficiency and Antioxidant Properties of Apple Juice
Processes 2020, 8(1), 101; https://doi.org/10.3390/pr8010101 - 11 Jan 2020
Abstract
The paper presents the possibility of applying a twin-screw press for juice extraction from apples with different textural properties. The research was carried out with six different varieties; namely, Granny Smith, Modi, Ligol, Lobo, Boscop and Szampion. During the experiment, the following properties [...] Read more.
The paper presents the possibility of applying a twin-screw press for juice extraction from apples with different textural properties. The research was carried out with six different varieties; namely, Granny Smith, Modi, Ligol, Lobo, Boscop and Szampion. During the experiment, the following properties were measured: texture properties, pressing yield and polyphenolic content; and ascorbic acid content and antioxidant activity both in raw apples and apple juice. Based on the analysis, three hardness levels of apples can be distinguished, impacting the course of juice pressing in a twin-screw press (low hardness below 30 N, medium hardness 30–50 N and high hardness 50 N). The study showed that only high hardness apples are suitable for pressing on a twin-screw press. The mechanism by which texture properties influence the juice pressing process in the studied press was explained. It was further demonstrated that the hardness of apples has a positive impact on the degree of extraction of polyphenols and ascorbic acid into apple juice. This is caused by the different fracture patterns of tissues with different mechanical properties. High hardness apples (Granny Smith and Modi) were characterized by a considerably greater degree of bioactive substance extraction into juice than medium hardness apples. Full article
(This article belongs to the Special Issue Sustainable Food Processing Processes)
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Open AccessFeature PaperArticle
Drying Kinetics, Grinding Characteristics, and Physicochemical Properties of Broccoli Sprouts
Processes 2020, 8(1), 97; https://doi.org/10.3390/pr8010097 - 10 Jan 2020
Abstract
In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was [...] Read more.
In this study, we studied the drying process, grinding characteristics and physicochemical characteristics of broccoli sprouts (BS). The seeds of broccoli were germinated at 20 °C for 3 and 6 days. Then, the seeds were air- and freeze-dried, and the Page model was used for prediction of drying kinetics of broccoli sprouts. It was observed that the drying time of BS decreased about twofold as the air-drying temperature increased from 40 to 80 °C. An increasing the air-drying temperature from 40 to 80 °C decreased the drying time by approximately twofold. Freeze-drying of sprouts took the longest drying time. Germination of seeds significantly decreased the value of grinding energy requirements, and the ground sprouts exhibited a different grinding pattern in comparison to ground non-germinated seeds. In terms of color parameters, the highest lightness and yellowness were found for freeze-dried sprouts. Redness and yellowness of sprouts increased with an increase in the air-drying temperature. The lowest total color difference was obtained for the freeze-dried sprouts. Higher drying temperature resulted in lower total phenolics content (TPC) and decreased antioxidant activity (AA). The highest TPC and AA were observed in air-dried sprouts (40 °C) and freeze-dried sprouts after 6 days of germination. Full article
(This article belongs to the Special Issue Sustainable Food Processing Processes)
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