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Journals
Processes
Special Issues
Green Technologies for Food Processing
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Green Technologies for Food Processing

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

Deadline for manuscript submissions: 28 February 2026 | Viewed by 4840

Special Issue Editor

Dr. Mustafa Mortas

E-Mail Website
Guest Editor
Food Engineering Department, Faculty of Engineering, Ondokuz Mayıs University, Samsun 55139, Turkey
Interests: unit operations; food chemistry; hemp seed processing

Special Issue Information

Dear Colleagues,

Along with environmental conditions such as climate change, water scarcity and food processing waste are important for the food industry, and consumers' food preferences are changing daily. The food industry is developing dynamically to reduce environmental impacts and meet consumer needs as much as possible.

This Special Issue on Recent Advances and Trends in Food Processing aims to present current, original scientific articles and review articles on recent developments in the food process with new food products.

One of the primary factors for the mentioned Special Issue is novel green techniques, including high-power ultrasound, high hydrostatic pressure, ionizing and ultraviolet radiation, ohmic heating, and pressurized carbon dioxide. Zero waste is another important factor for the food industry's sustainability. The processes of alternative proteins, like edible insects, provide new ways to tackle hunger and are issues that the food industry should take into consideration nowadays, as well as alternatives in consumer preferences. The process of 3D printed foods is another novel food production process that serves consumer preferences. Non-thermal food processing methods can ensure that we obtain products with high nutritional value and are alternative processes that prevent the formation of non-healthy components.

Dr. Mustafa Mortas
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. 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

  • green technologies for food processing
  • zero waste-based food processing
  • alternative proteins
  • processing of edible insect products
  • plant-origin foods
  • 3D food printing processes
  • cannabis processing
  • unconventional food plant PANCs
  • non-thermal food processes

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

17 pages, 3653 KiB  
Article
Solid–Liquid Extraction of Carbohydrates from Defatted Rice Bran Using Green Techniques: An Optimization Study
by Andressa Lopes Ferreira, Bianca Peron-Schlosser, Débora Regina Magro, Adreano Spessato, Ilton José Baraldi, Deisy Alessandra Drunkler and Eliane Colla
Processes 2025, 13(1), 30; https://doi.org/10.3390/pr13010030 - 26 Dec 2024
Viewed by 729
Abstract
Defatted rice bran (DRB), a by-product of rice processing primarily used as animal feed, holds potential for food and pharmaceutical production applications due to its carbohydrate content. This study aimed to optimize and compare two solid–liquid carbohydrate extraction methods: ultrasound-assisted extraction (UAE) and [...] Read more.
Defatted rice bran (DRB), a by-product of rice processing primarily used as animal feed, holds potential for food and pharmaceutical production applications due to its carbohydrate content. This study aimed to optimize and compare two solid–liquid carbohydrate extraction methods: ultrasound-assisted extraction (UAE) and hydrothermal treatment. A progressive experimental design strategy was employed for both methods. Carbohydrates were quantified using the Anthrone method, and FTIR analysis was conducted to identify functional groups. Optimal UAE conditions included a DRB-to-water ratio of 65 g·L−1, ultrasonic power of 350 W, and an extraction time of 20 min, yielding 60 gCHO·100 gDRB−1 with an extraction efficiency of 98.30%. For the hydrothermal method, the optimal conditions were a DRB-to-water ratio of 100 g·L−1, a pH of 6.0, and an extraction time of 35 min, achieving a yield of 48 gCHO·100 gDRB−1 with a 78.30% efficiency. The UAE method demonstrated higher efficiency, faster processing time, and lower operating temperatures compared to the hydrothermal treatment. FTIR analysis confirmed the successful identification of carbohydrate functional groups with spectral similarities to standard sugars. This study highlights the potential of DRB as a carbohydrate source and demonstrates the value of optimizing extraction methods to enhance yield and efficiency. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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19 pages, 4919 KiB  
Article
Pulsed Electric Field for Quick-Cooking Rice: Impacts on Cooking Quality, Physicochemical Properties, and In Vitro Digestion Kinetics
by Saban Thongkong, Supaluck Kraithong, Jaspreet Singh, Pipat Tangjaidee, Artit Yawootti, Wannaporn Klangpetch, Pornchai Rachtanapun, Saroat Rawdkuen and Suphat Phongthai
Processes 2024, 12(11), 2577; https://doi.org/10.3390/pr12112577 - 17 Nov 2024
Viewed by 1092
Abstract
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch [...] Read more.
Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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16 pages, 1887 KiB  
Article
Optimization of Supercritical Extraction of Cannabidiol Using Response Surface Methodology
by Min Hong, Jong-Hui Kim, Chang-Hyeug Kim, Soo-Ung Lee and Tae-Hyung Kwon
Processes 2024, 12(11), 2498; https://doi.org/10.3390/pr12112498 - 11 Nov 2024
Viewed by 1119
Abstract
Hemp, also known as Cannabis sativa L., contains over 80 cannabinoids, with cannabidiol (CBD) being the primary neuroactive component. CBD possesses various pharmacological properties and is considered a non-psychoactive compound, making it a promising component for various applications, such as pharmaceuticals, cosmetics, and [...] Read more.
Hemp, also known as Cannabis sativa L., contains over 80 cannabinoids, with cannabidiol (CBD) being the primary neuroactive component. CBD possesses various pharmacological properties and is considered a non-psychoactive compound, making it a promising component for various applications, such as pharmaceuticals, cosmetics, and nutraceuticals. The aim of this study was to identify the optimal conditions for extracting CBD from hemp using supercritical fluid extraction (SFE). Response surface methodology (RSM) was employed to optimize the SFE conditions. The Box–Behnken design and the central composite design were utilized to refine the extraction parameters, including extraction time, temperature, and pressure. The statistical significance and reliability of the optimized conditions were confirmed by the significant influence of these independent variables on CBD yield. The extracted CBD was purified to a high level of purity and converted from cannabidiolic acid (CBDA) through heat treatment and then analyzed using high-performance liquid chromatography (HPLC). The following extraction conditions were considered optimal and led to a CBD yield of approximately 70.46 g/kg: pressure of 48.3 MPa, temperature of 60 °C, and extraction time of 109.2 min. Validation experiments confirmed the accuracy of the model, with experimental values closely matching the predicted values (69.93 ± 0.88 g/kg). This study demonstrates that SFE is an efficient method for obtaining high-purity CBD from hemp, highlighting its potential for industrial applications. The findings suggest that optimizing SFE conditions through RSM can significantly enhance the efficiency and yield of CBD extraction, providing a robust framework for industrial-scale production. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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15 pages, 11810 KiB  
Article
Drying Hot Red Chilies: A Comparative Study of Solar-Gas-Fired, Tunnel, and Conventional Dryers
by Lingdi Tang, Farman Ali Chandio, Sher Ali Shaikh, Abdul Rahim Junejo, Irshad Ali Mari, Hyder Bakhsh Khoso, Li Hao, Tabinda Naz Syed and Fiaz Ahmed
Processes 2024, 12(10), 2104; https://doi.org/10.3390/pr12102104 - 27 Sep 2024
Viewed by 1557
Abstract
Drying extends the shelf life of crops; thus, dryers with good designs will help them dry to an optimum level. The present research work was carried out to assess and compare the performance of conventional (CD), solar tunnel (STD), and solar-cum gas-fired dryers [...] Read more.
Drying extends the shelf life of crops; thus, dryers with good designs will help them dry to an optimum level. The present research work was carried out to assess and compare the performance of conventional (CD), solar tunnel (STD), and solar-cum gas-fired dryers (SGD) for drying hot chilies. The Sanam variety of hot chilies was used in this study. Samples were dried using CD, STD, and SGD methods. The drying process was conducted over three days, from 9:00 to 17:00 daily. Results showed significant differences among the drying methods in temperature, relative humidity, and moisture content reduction (p < 0.0001). The SGD consistently outperformed the other methods, achieving the highest temperature (55 °C) and lowest relative humidity (17%), compared to the STD (44 °C, 23%) and CD (34 °C, 31%). The SGD demonstrated superior efficiency, reducing moisture content from 70% to 9.36% in just 36 h, while the STD required 50 h (to 11.37%) and CD took 84 h (to 9.63%). ANOVA and post hoc analyses revealed that the SGD significantly outperformed both the STD (p = 0.0412) and CD (p = 0.0018) in moisture content reduction. Additionally, the SGD and STD better preserved the color of hot chili samples compared to CD, as determined by the Essential Oil Association (EOA) method. It is concluded that the SGD is the most technically suitable method for drying hot chilies, offering improved efficiency and quality retention. It is recommended to use an SGD for optimal results in hot pepper drying. Full article
(This article belongs to the Special Issue Green Technologies for Food Processing)
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