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Processes
Special Issues
Production Planning, Modeling and Control of Food Industry Processes
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Production Planning, Modeling and Control of Food Industry Processes

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

Deadline for manuscript submissions: 10 July 2025 | Viewed by 3254

Special Issue Editor

Dr. Roberto Lemus-Mondaca

E-Mail Website
Guest Editor
Department of Food Science and Chemical Technology, Faculty of Chemical Sciences and Pharmaceutical, Universidad de Chile, St. Dr. Carlos Lorca 964, Independencia, Santiago 8330015, Chile
Interests: process modeling and simulation; food production modeling; kinetics modeling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The prediction and control of various processes in the food industry are crucial to the achievement of optimum production and planning, as they impact the environment, economy, and viability of the food industry. Under appropriate prediction and control, food processes could see enhanced efficiency and resource use, the improved management of food quality, and a reduction in their impact on the environment. By integrating planning, modeling, and control into food processes, we can work towards food industries with higher yields that meet the needs of both present and future generations, while optimizing the use of natural resources for the planet.

This Special Issue aims to present the latest advancements in food processing and their connection to modeling, control, and planning based on mathematical methods, numerical analyses, statistical advanced analysis, and computational simulation.

The upcoming Special Issue will include research works, reviews, and short communications that address new and innovative technologies for food processing. These contributions aim to enhance planning, modeling, and control in food industry production processes.

Dr. Roberto Lemus-Mondaca
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

  • process modeling
  • computational simulation
  • production control
  • food process engineering
  • process optimizing
  • energy consumption
  • kinetics modeling

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

Published Papers (2 papers)

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Research

15 pages, 1437 KiB  
Article
Ultrasonic-Assisted Extraction and Antioxidant Evaluation of Resveratrol from Peanut Sprouts
by Xianmeng Xu, Dandan Zhang, Xiaohua Liu, Rong Zheng and Tingqi Jiang
Processes 2024, 12(10), 2295; https://doi.org/10.3390/pr12102295 - 19 Oct 2024
Viewed by 1453
Abstract
The orthogonal array design method was used to optimize ultrasonic-assisted extraction of resveratrol from peanut sprouts. The results showed that the highest extraction yield of resveratrol using ultrasonic-assisted extraction could be up to 1.1%. The optimal extraction conditions were liquid to solid ratio [...] Read more.
The orthogonal array design method was used to optimize ultrasonic-assisted extraction of resveratrol from peanut sprouts. The results showed that the highest extraction yield of resveratrol using ultrasonic-assisted extraction could be up to 1.1%. The optimal extraction conditions were liquid to solid ratio of 30:1 (mL/g) and ethanol concentration of 80% (v/v) as solvent for 40 min at the temperature of 70 °C. AB-8 macroporous adsorption resin was used to purify the crude extract and the resveratrol content increased to 47.5% after one treatment run. The optimal adsorption parameters were initial concentrations in the sample solution of 2 mg/mL, a pH of 5.0, a flow rate of 2 mL/min, and a temperature of 25 °C. The optimal desorption parameters were 60% ethanol and a flow rate of 1 mL/min. The chemical composition of the peanut sprout’s resveratrol sample was investigated via HPLC, and the predominant constituents were found to be protocatechuic acid, catechins, caffeic acid, epicatechuic acid, resveratrol, and rutin. The antioxidant activities of the resveratrol were measured via the following different analytical methods: reducing power, 2,2-diphenyl-1-picrylhdrazyl (DPPH), hydroxyl radical-scavenger activity, superoxide radical-scavenger activity, the β-carotene bleaching test, and the scavenging nitrite test. The results indicated that the resveratrol in peanut sprouts have significant antioxidant activities and can be used as a source of potential antioxidant. And peanut sprout’s resveratrol has the potential and valuable application to be used as a new type of resveratrol resource. The finding of this study can provide some theoretical reference for the comprehensive utilization of peanut resources in the development of antioxidant health foods. Full article
(This article belongs to the Special Issue Production Planning, Modeling and Control of Food Industry Processes)
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19 pages, 5253 KiB  
Article
Numerical Simulation of Salmon Freezing Using Pulsating Airflow in a Model Tunnel
by Edgardo J. Tabilo, Roberto Lemus-Mondaca, Luis Puente and Nelson O. Moraga
Processes 2024, 12(9), 1852; https://doi.org/10.3390/pr12091852 - 30 Aug 2024
Cited by 1 | Viewed by 1018
Abstract
Food freezing is an energy-intensive thermal process that has required exploring new technologies to enhance productivity and efficiency. This work provides a detailed insight into the energy analysis for the improved cooling of solid food during the freezing process, which originated by imposing [...] Read more.
Food freezing is an energy-intensive thermal process that has required exploring new technologies to enhance productivity and efficiency. This work provides a detailed insight into the energy analysis for the improved cooling of solid food during the freezing process, which originated by imposing a pulsating airflow at the entrance of a convective freezer tunnel. Continuity, linear momentum, and energy equations described simultaneously the conjugate transient heat conduction with liquid-to-solid phase change of the water content of a square salmon piece and the unsteady heat transfer by mixed convection in the surrounding airflow. The Finite Volume Method and a recently developed fast-accurate pressure-correction algorithm allowed an accurate prediction for the effects of imposing an inlet pulsating cooling airflow on the evolution of vortex-shedding, food freezing, cooling rate, heat flow, and energy savings. The variation in the values of the local heat fluxes at the food surface was reported, analyzed, and discussed by the evolution of the local Nusselt number around the square salmon piece. The study found that using an inlet pulsed airflow during salmon freezing improved temperature distribution and reduced energy consumption by 21% compared to using an inlet constant velocity airflow. The findings conclude that using pulsed airflow can improve temperature distribution in the food and significantly reduce energy consumption. Future investigations should consider a three-dimensional analysis, real salmon shape, turbulent conjugate convective freezing, an ensemble of salmon pieces, and exergy analysis to improve freezing tunnel design. Full article
(This article belongs to the Special Issue Production Planning, Modeling and Control of Food Industry Processes)
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