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Development of Innovative Processes in Food Engineering
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Development of Innovative Processes in Food Engineering

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

Deadline for manuscript submissions: closed (20 May 2026) | Viewed by 5774

Special Issue Editors

Prof. Dr. Jung-Feng Hsieh

E-Mail Website
Guest Editor
Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
Interests: enzyme chemistry; protein gels; food proteomics; food processing
Special Issues, Collections and Topics in MDPI journals
Dr. Jooyeoun Jung

E-Mail Website
Guest Editor
Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR 97331, USA
Interests: food packaging; edible film; sustainable packaging; food engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The application of engineering principles to food sciences has led to transformative innovations, enabling the sustainable production of high-quality food products. This Special Issue will highlight recent groundbreaking advances that have redefined the food engineering landscape.

This Special Issue will provide a platform for high-quality peer-reviewed papers addressing the latest advances in food processing and food engineering at the theoretical, experimental, and applied levels. Researchers are invited to submit papers on novel technologies, computational tools, and system-level developments that enhance product quality, improve resource usage efficiency, and promote sustainability, contributing to global food security.

We are currently accepting submissions on, but not limited to, the following topics:

1. Emerging Processing Technologies

  • High-pressure processing, pulsed electric fields, and ultrasonics in food preservation;
  • Processing methods to enhance quality and nutrition.

2. Sustainability in Food Engineering toward a Circular Economy

  • Designing resource-efficient food production systems with minimal impact on the environment;
  • Innovative processing strategies for the valorization of food by-products.

3. Digitization and Automation in Food Manufacturing

  • The combination of IoT, artificial intelligence, and machine learning for process optimization;
  • The real-time monitoring, modeling, and simulation of food processing systems.

4. Functional Foods and Bioactive Ingredients

  • The engineering of plant-based, cultured, and alternative protein products;
  • Optimizing processes to enhance functional properties and sensory quality.

5. Food Safety, Quality, and Shelf-Life Extension

  • Novel sensors and analytic tools for contamination detection;
  • Advanced packaging technologies, including active and intelligent systems.

6. Innovative Applications in Bioprocessing

  • Fermentation technologies for the development of novel food products;
  • Enzymatic processes for the synthesis of functional ingredients.

7. Cross-Disciplinary Advances in Food Engineering

  • Robotics and automation for precision food handling and processing;
  • Interdisciplinary approaches combining materials science and computational modeling.

Prof. Dr. Jung-Feng Hsieh
Dr. Jooyeoun Jung
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 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-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 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

  • innovative food processing
  • non-thermal technologies
  • functional foods
  • bioactive encapsulation
  • food safety and quality
  • sustainable food engineering
  • alternative protein processing

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  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

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

Published Papers (6 papers)

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Research

19 pages, 3170 KB  
Article
From Synergistic Preservation to Shelf-Life Prediction: Optimizing Storage Conditions for Kyoho Grapes with Subzero Temperature and Modified Atmosphere
by Anqi Ji, Shaoyu Tao, Zhaoyang Ding and Jing Xie
Processes 2026, 14(6), 1008; https://doi.org/10.3390/pr14061008 - 21 Mar 2026
Viewed by 489
Abstract
Kyoho grape, a leading table grape variety in China, is prone to rapid postharvest deterioration due to its soft texture and high respiration rate. Despite the use of low-temperature storage and modified atmosphere packaging (MAP), systematic studies defining the optimal combination of subzero [...] Read more.
Kyoho grape, a leading table grape variety in China, is prone to rapid postharvest deterioration due to its soft texture and high respiration rate. Despite the use of low-temperature storage and modified atmosphere packaging (MAP), systematic studies defining the optimal combination of subzero temperature and gas composition for Kyoho grapes remain lacking. This study aimed to fill this gap by evaluating the synergistic effects of subzero temperature and MAP on quality preservation. Results demonstrated that storage at −1 °C most effectively maintained fruit firmness, stem freshness, and key biochemical components. Based on this temperature, a gas composition of 3% O2, 15% CO2, and 82% N2 was identified as the most effective, extending postharvest shelf life to 54 days. Additionally, a kinetic shelf-life prediction model based on firmness changes was developed with relative errors below 10%, demonstrating high accuracy. This study establishes an integrated preservation strategy combining subzero temperature (−1 °C) and optimized MAP (3% O2, 15% CO2, 82% N2) that significantly extends the shelf life of Kyoho grapes, providing a practical solution for enhancing postharvest quality. Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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26 pages, 5319 KB  
Article
An Electric-Field-Based Detection System for Metallic Contaminants in Powdered Food
by Jae Kyun Kwak, Jun Hwi So, Sung Yong Joe, Hyun Choi, Hojong Chang and Seung Hyun Lee
Processes 2026, 14(6), 922; https://doi.org/10.3390/pr14060922 - 13 Mar 2026
Viewed by 422
Abstract
Metallic contaminants in powdered foods represent a serious safety concern. Therefore, effective detection is crucial for food safety. This study aimed to develop an electric-field-based detection system and quantitatively evaluate its performance. An alternating (+/−) electrode array (gap 1–2 mm) was designed, and [...] Read more.
Metallic contaminants in powdered foods represent a serious safety concern. Therefore, effective detection is crucial for food safety. This study aimed to develop an electric-field-based detection system and quantitatively evaluate its performance. An alternating (+/−) electrode array (gap 1–2 mm) was designed, and resonance analysis identified 15 kHz with a 2 mm gap as the optimal operating condition. Using an IGBT-based high-voltage source, 1.35 kV was selected to ensure stable operation without partial discharge. A real-time algorithm based on a minimum current-change threshold was implemented, and detection responses to stainless steel (SUS), aluminum (Al), and copper (Cu) particles in three size classes (<0.5, 0.5–1.0, and 1.0–2.0 mm) were evaluated using hit/miss modeling and logistic regression to obtain probability-of-detection (POD) curves and limits of detection (LOD). The system achieved POD ≥ 0.9 for 1.0–2.0 mm particles; in the 0.5–1.0 mm range, observed POD values were 84%, 90%, and 68% for SUS, Al, and Cu, respectively. Safety was assessed by COMSOL-based localized heating simulation validated by infrared thermography and by ozone monitoring for real-time operation. Compared with conventional inspection approaches, the proposed system provides a compact, cost-effective architecture while reporting inspection-oriented reliability metrics (POD/LOD) for process-line deployment. Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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25 pages, 2426 KB  
Article
Parameters Optimization and Deformation Energy Modelling of Bulk Hemp Seeds Processing Under Uniaxial Compression Loading
by Abraham Kabutey, Mahmud Musayev, Sonia Habtamu Kibret and Su Su Soe
Processes 2026, 14(4), 631; https://doi.org/10.3390/pr14040631 - 11 Feb 2026
Viewed by 431
Abstract
This study adopted statistical optimization designs to identify the optimum input processing factors for estimating oil output parameters and deformation energy. The mechanical properties—namely, hardness and the secant modulus of elasticity—were also examined. Based on the full quadratic model, including the significant and [...] Read more.
This study adopted statistical optimization designs to identify the optimum input processing factors for estimating oil output parameters and deformation energy. The mechanical properties—namely, hardness and the secant modulus of elasticity—were also examined. Based on the full quadratic model, including the significant and non-significant terms, the optimal input processing factors were determined to be a heating temperature of 60 °C, a heating time of 52.5 min, and a sample pressing height of 60 mm, with R2 values ranging from 0.68 to 0.95. The linear models with only the significant terms predicted a mass of oil of 33.36 g, an oil yield of 21.5%, an oil expression efficiency of 65.47%, anda deformation energy of 1080.82 J. The hardness and secant modulus of elasticity values ranged from 3.65 to 7.09 kN/mm and 123.98 to 150.39 MPa, indicating that the varying input processing factors had a significant effect on the stiffness of the bulk hemp seeds. The tangent curve model showed reliability in estimating the theoretical deformation energy, which was closer to the experimental deformation energy. These findings are useful for modelling and optimizing the mechanical behaviour of oilseeds using a mechanical screw press to enhance oil extraction efficiency. Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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18 pages, 1009 KB  
Article
Enhancing the Production of Milk and Milk Derivatives: A Case Study of Romania
by Cristina Coculescu, Ana Maria Mihaela Iordache and Ioan Codruț Coculescu
Processes 2026, 14(1), 109; https://doi.org/10.3390/pr14010109 - 28 Dec 2025
Viewed by 759
Abstract
Milk and its by-products offer a concentrated source of proteins and nutrients that are essential for life and that can be challenging to obtain from other foods. There has been growing interest in the production, enhancement, and effective utilization of milk over time. [...] Read more.
Milk and its by-products offer a concentrated source of proteins and nutrients that are essential for life and that can be challenging to obtain from other foods. There has been growing interest in the production, enhancement, and effective utilization of milk over time. The objective of this research paper is to contribute to ongoing efforts to enhance the production and collection of milk and dairy derivatives in Romania. In a study analyzing the dairy industry in the European Union, various indicators were examined with the aim of classifying countries and determining Romania’s position. To gain a comprehensive understanding of the dairy industry in the European Union, several indicators were considered, including milk production; different dairy products, such as butter and cheese; and data on bovine populations in various age groups. To efficiently classify the countries and identify Romania’s position, advanced data mining techniques were employed, including cluster analysis and neural network training. To enhance and advance the dairy industry in Romania, this study proposes the exploration of the potential advantages of implementing Industry 4.0 solutions, particularly on a larger scale, with Enterprise Resources Planning (ERP) software. Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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16 pages, 587 KB  
Article
Portulaca oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites
by Kadyrzhan Makangali, Gulnazym Ospankulova, Gulzhan Tokysheva, Aknur Muldasheva and Kalamkas Dairova
Processes 2025, 13(10), 3167; https://doi.org/10.3390/pr13103167 - 5 Oct 2025
Cited by 1 | Viewed by 1197
Abstract
Consumer demand for organic and nitrite-free meat products has stimulated the search for sustainable alternatives to synthetic curing agents. Conventional nitrites are effective in stabilizing color, inhibiting lipid oxidation, and suppressing pathogens, but their use raises health concerns due to potential nitrosamine formation. [...] Read more.
Consumer demand for organic and nitrite-free meat products has stimulated the search for sustainable alternatives to synthetic curing agents. Conventional nitrites are effective in stabilizing color, inhibiting lipid oxidation, and suppressing pathogens, but their use raises health concerns due to potential nitrosamine formation. This study investigated the application of Portulaca oleracea powder as a multifunctional ingredient to fully replace sodium nitrite in organic cooked frankfurters. Two formulations were produced: control frankfurters with sodium nitrite and experimental frankfurters with purslane powder 1.2%. Physicochemical, oxidative, proteomic, and antioxidant parameters were monitored during refrigerated storage. Purslane incorporation improved the lipid profile by increasing α-linolenic acid and lowering the ω-6/ω-3 ratio, while peroxide, thiobarbituric acid reactive substances (TBARS), and acid values remained significantly lower than in nitrite-containing controls after 10 days. Protein oxidation was also reduced, and SDS-PAGE profiles confirmed that the major structural muscle proteins remained stable, indicating that purslane addition did not disrupt the core proteome. Antioxidant assays showed strong ferric-reducing antioxidant power (FRAP) activity 13.7 mg GAE/g and enhanced 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity 22.3%, highlighting purslane’s contribution to oxidative stability. Although redness (a*) was lower than in nitrite controls, overall color stability (L*, b*) remained high. Taken together, purslane enhanced oxidative stability and quality attributes of nitrite-free organic frankfurters; microbiological validation is ongoing and will be reported separately. Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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16 pages, 4425 KB  
Article
Effects of Fluidized Bed Coating with Carboxymethyl Cellulose and Pectin on the Physicochemical Properties of Fermented Black Bean Dregs
by Cheng Huang, Meng-I Kuo, Chun-Ping Lu, Bang-Yuan Chen, Chien-Cheng Yeh, Chia-I Chang, Cheng-Hsun Jao, Yi-Chung Lai and Jung-Feng Hsieh
Processes 2025, 13(4), 1066; https://doi.org/10.3390/pr13041066 - 2 Apr 2025
Cited by 3 | Viewed by 1388
Abstract
The changes in the physicochemical properties of fermented black bean dregs (FBBD) coated with carboxymethyl cellulose (CMC) solution (0–3%) and pectin solution (0–3%) on a fluidized bed were analyzed. The Carr index of the FBBD powder decreased from 55.4 ± 0.3% to 7.5 [...] Read more.
The changes in the physicochemical properties of fermented black bean dregs (FBBD) coated with carboxymethyl cellulose (CMC) solution (0–3%) and pectin solution (0–3%) on a fluidized bed were analyzed. The Carr index of the FBBD powder decreased from 55.4 ± 0.3% to 7.5 ± 0.4% after coating with CMC solution (3%) and to 11.3 ± 1.6% after coating with pectin solution (3%) for 120 min. After coating with CMC solution (3%) for 120 min, the proportion of medium-sized particles decreased significantly with the increased duration of the coating process, whereas the proportion of large-sized particles increased. Microstructural analysis by scanning electron microscopy showed that the particle size significantly increased and the surface changed from rough to smooth. The L* and b* values of the powder samples decreased from 45.5 ± 0.1 and 17.2 ± 0.1 to 32.9 ± 0.2 and 15.3 ± 0.1, respectively, whereas the a* value increased from 7.6 ± 0.1 to 8.9 ± 0.1; thus, the sample color changed from bright to dark and tended toward bluish and reddish colors. The wettability and solubility of the powder samples increased significantly with the increased duration of the coating process, but the water-holding capacity decreased. Moreover, FBBD coated with pectin solution (3%) and CMC solution (3%) on a fluidized bed for 120 min exhibited similar physicochemical properties. Thus, FBBD powder exhibited favorable flowability, wettability, and solubility after 120 min of coating with CMC solution (3%) or pectin solution (3%). Full article
(This article belongs to the Special Issue Development of Innovative Processes in Food Engineering)
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