Search Results (35)

The rapid evolution of 5G and emerging 6G networks has increased system complexity, data volume, and security risks, making anomaly detection vital for ensuring reliability and resilience. However, existing machine learning (ML)-based approaches still face challenges related to poor generalization, weak temporal modeling, and degraded accuracy under heterogeneous and imbalanced real-world conditions. To overcome these limitations, a hybrid time series transformer–deep belief network (HTST-DBN) is introduced, integrating the sequential modeling strength of TST with the hierarchical feature representation of DBN, while an improved orchard algorithm (IOA) performs adaptive hyper-parameter optimization. The framework also embodies the concept of symmetry and asymmetry. The IOA introduces controlled symmetry-breaking between exploration and exploitation, while the TST captures symmetric temporal patterns in network traffic whose asymmetric deviations often indicate anomalies. The proposed method is evaluated across four benchmark datasets (ToN-IoT, 5G-NIDD, CICDDoS2019, and Edge-IoTset) that capture diverse network environments, including 5G core traffic, IoT telemetry, mobile edge computing, and DDoS attacks. Experimental evaluation is conducted by benchmarking HTST-DBN against several state-of-the-art models, including TST, bidirectional encoder representations from transformers (BERT), DBN, deep reinforcement learning (DRL), convolutional neural network (CNN), and random forest (RF) classifiers. The proposed HTST-DBN achieves outstanding performance, with the highest accuracy reaching 99.61%, alongside strong recall and area under the curve (AUC) scores. The HTST-DBN framework presents a scalable and reliable solution for anomaly detection in next-generation mobile networks. Its hybrid architecture, reinforced by hyper-parameter optimization, enables effective learning in complex, dynamic, and heterogeneous environments, making it suitable for real-world deployment in future 5G/6G infrastructures. Full article

Industrial processes governed by food safety regulations, such as high-temperature short-time (HTST) pasteurization, rely on continuous sensor monitoring to ensure compliance with standards like Hazard Analysis and Critical Control Points (HACCP). However, extracting actionable process insights from raw sensor data remains a non-trivial task, largely due to the continuous, multivariate, and often high-frequency characteristics of the signals, which can obscure clear activity boundaries and introduce significant variability in temporal patterns. This paper proposes a process mining framework to extract activity-based representations from multivariate sensor data in a pasteurization scenario. By modelling temperature, pH, conductivity, viscosity, turbidity, flow, and pressure signals, the approach segments continuous data into discrete operational phases and generates event logs aligned with domain semantics. Unsupervised learning techniques, including Hidden Markov Models (HMMs), are used to infer latent process stages, while domain knowledge guides their interpretation in accordance with critical control points (CCPs). The extracted models support conformance checking against HACCP-based procedures and enable predictive process-monitoring tasks such as next-activity prediction and remaining time estimation. Experimental results on synthetic (literature-grounded data) demonstrated the method’s ability to enhance safety, compliance, and operational efficiency. This study illustrates how integrating process mining with regulatory principles can bridge the gap between continuous sensor streams and structured process analysis in food manufacturing. Full article

This study evaluates the feasibility of integrating pulsed electric field (PEF) technology with heat recovery for fruit juice pasteurization, comparing it to conventional high-temperature short-time (HTST) pasteurization. Three preheating temperature conditions (35 °C, 45 °C, and 55 °C) and varying heat recovery efficiencies have been assessed to analyze energy consumption, economic feasibility, and environmental impact. The results indicate that, while PEF pasteurization requires a higher initial investment, it improves energy efficiency, leading to significant reductions in utility costs. Across the tested configurations, PEF technology achieved reductions in electricity consumption by up to 20%, fuel gas usage by over 60%, greenhouse gas emissions by approximately 30%, and water consumption by 25%, compared to HTST. The optimal configuration of the PEF process, featuring a 35% waste heat recovery efficiency and a pre-heating temperature of 55 °C, has been identified as the most energy-efficient and sustainable solution, effectively reducing both water consumption and CO₂ emissions. A life cycle assessment has confirmed these environmental benefits, demonstrating reductions in global warming potential, fossil fuel consumption, and other impact categories. This study suggests that PEF technology can significantly contribute to more sustainable food processing by reducing environmental impacts, optimizing resource usage, and enhancing energy efficiency. Full article

Lactobacillus rhamnosus CNCM I-3698 (LR98) and L. formosensis CNCM I-3699 (LF99) are two probiotic bacterial strains used in industry in a co-fermentation process to produce a probiotic (Pro) and the associated postbiotic (Post). The latter is produced through inactivation of the viable cells in the Pro by a high-temperature short-time (HTST) treatment. The impact of the inactivation process on the metabolomic profile of the Post was investigated. A growth substrate (Control) was fermented using a co-culture of LR98 and LF99 to produce the Pro and then HTST treated (~105 °C; 5 bar; 7 s) to derive the Post. Analysis of the semi-polar metabolome yielded 1412 unique features, from which 105 compounds were identified. The HTST process decreased the peak area in the Post of most features by <10%. Due to fermentation, an increase (fold change > 2; adjusted-p < 0.05) in the peak area was observed for 29 identified compounds, including 15 with known immunomodulatory, anti-oxidative or antibacterial property. The HTST treatment decreased the peak area of 4 of these compounds by >10% and 25 compounds by <10%. The HTST treatment to yield the Post induced minimal changes in the metabolomic profile, while the fermentation to produce the Pro yielded metabolites with known biological activity. Full article

Berries are a valuable source of numerous bioactive compounds, and they have an interesting organoleptic profile. Unfortunately, their low storage life determines the need for their preservation. Among the various methods used in this regard, it was decided to use the High Temperature Short Time (HTST) (90 °C/15 s) and Ultra-High Temperature (UHT) (130 °C/5 s) methods to preserve the produced fruit nectar blends (strawberry–blackcurrant and strawberry–chokeberry). For comparison, the nectars were also preserved using conventional pasteurization (90 °C/10 min). Physicochemical, chromatographic, and microbiological determinations were carried out in the tested nectars before and immediately after processing, as well as after 1, 2, 3, 4, and 6 months of refrigerated storage. All methods allowed for the significant inactivation of selected microbial groups. Non-significant changes were observed as a result of HTST and UHT processing in the context of pH, TSS, and titratable acidity. Varied major changes occurred in the content of bioactive components (TPC—decrease or increase by 2–4%, TAC—decrease by 3–20%, vitamin C—decrease by 15–78%), antioxidant activity (decrease or increase by 3–9%), and nephelometric turbidity (decrease or increase by 11–65%). Both nectars showed better quality and nutritional value after the HTST and UHT processes compared to treatment with classic pasteurization. Storage affected the degradation of bioactive compounds, reduced antioxidant activity, increased turbidity, and caused the brightening of samples together with reducing redness and yellowness. Considering the results obtained, it is reasonable to recommend the use of the HTST and UHT methods in industrial conditions for the preservation of liquid fruit and vegetable products such as juices, nectars, and beverages. Full article

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix. Full article

Polycyclic aromatic hydrocarbons (PAHs) represent important toxic compounds formed in meat products during processing. This study aims to analyze 22 PAHs by QuEChERS coupled with GC–MS/MS in canned minced chicken and pork during processing. After marinating raw minced chicken and pork separately with a standard flavoring formula used for canning meat in Taiwan, they were subjected to different processing conditions including stir-frying, degassing and sterilizing at 115 °C/60 min (low-temperature–long-time, LTLT) and 125 °C/25 min (high-temperature–short-time, HTST). The quantitation of PAHs in these meat products revealed the formation of only three PAHs including acenaphthylene (AcPy), acenaphthene (AcP) and pyrene (Pyr) in canned minced chicken and pork during processing with no significant difference in total PAHs between the meat types. Analysis of PAH precursors showed the presence of benzaldehyde at the highest level, followed by 2-cyclohexene-1-one and trans,trans-2,4-decadienal in canned minced chicken and pork, suggesting PAH formation through the reaction of benzaldehyde with linoleic acid degradation products and of 2-cyclohexene-1-one with C4 compounds through the Diels–Alder reaction, as well as the reaction of trans,trans-2,4-decadienal with 2-butene. Monounsaturated and polyunsaturated fatty acids were present in the largest proportion in LTLT-sterilized chicken/pork, followed by HTST-sterilized chicken/pork and raw chicken/pork, and their levels did not show a high impact on PAH formation, probably due to an insufficient heating temperature and length of time. A two-factorial analysis suggested that PAH formation was not significantly affected by the sterilization condition or meat type. Principal component analysis corroborated the observed results implying the formation of PAHs in canned minced chicken/pork under different processing conditions with an insignificant difference (p > 0.05) between them, with the individual PAH content following the order of Pyr > AcPy > AcP. Full article

This paper conducted a high-temperature storage test (HTST) on bonded samples made of Pd100 (Pd-coated Cu wire with a Pd layer thickness of 100 nm) and Pd120, and studied the growth law of Cu-Ag intermetallic compounds and the inhibitory mechanism of Pd thickness on Cu-Ag intermetallic compounds. The results show that the Kirkendall effect at the bonding interface of the Pd100-bonded sample is more obvious after the HTST, the sizes of voids and cracks are larger, and the thickness of intermetallic compounds is uneven. But, the bonding interface of the Pd120-bonded sample has almost no microcracks, the Kirkendall voids are small, and the intermetallic compound size is uniform and relatively thin. The formation sequence of intermetallic compounds is as follows: Cu atoms diffuse into the Ag layer to form Ag-rich compounds such as CuAg₄ or CuAg₂, and then the CuAg forms with the increase in diffused Cu elements. Pd can significantly reduce the Kirkendall effect and slow down the growth of Cu-Ag intermetallic compounds. The growth rate of intermetallic compounds is too fast when the Cu bonding wire has a thin Pd layer, which results in holes and microcracks in the bonding interface and lead to the peeling of the bonding interface. Voids and cracks will hinder the continuous diffusion of Cu and Ag atoms, resulting in the growth of intermetallic compounds being inhibited. Full article

The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor. Full article

This study involved the evaluation of the effect of vacuum pasteurization on physicochemical characteristics (pH, total soluble solids, titratable acidity, chroma, tone, IO, vitamin C, 5-hydroxymethylfurfural), microbiological properties (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, total coliforms, total mesophilic aerobes, molds and yeasts) and sensory characteristics of orange and carrot nectar. The thermal treatments were designed based on the thermal lethality of two heat-resistant microorganisms typical of the product (Neosartorya fischeri and Zygosaccaromyces bailii). The evaluation was carried out on raw nectar and pasteurized nectar. The shelf life was estimated to be 30 days (6 °C). The most favorable results were obtained by applying a heat treatment at 88 °C for 32.68 min, managing to retain 85.87% of vitamin C and a microbiological stability of 12 days (6 ± 0.6 °C) with regard to total mesophilic aerobes. Likewise, the tasters established that this treatment resulted in the best flavor, texture and acceptability characteristics. Full article

Nosocomial infections are a frequent and serious problem in extremely low birth weight (ELBW) infants. Donor human milk (DHM) is the best alternative for feeding these babies when mother’s own milk (MOM) is not available. Recently, a patented prototype of a High-Temperature Short-Time (HTST) pasteurizer adapted to a human milk bank setting showed a lesser impact on immunologic components. We designed a multicentre randomized controlled trial that investigates whether, in ELBW infants with an insufficient MOM supply, the administration of HTST pasteurized DHM reduces the incidence of confirmed catheter-associated sepsis compared to DHM pasteurized with the Holder method. From birth until 34 weeks postmenstrual age, patients included in the study received DHM, as a supplement, pasteurized by the Holder or HTST method. A total of 213 patients were randomized; 79 (HTST group) and 81 (Holder group) were included in the analysis. We found no difference in the frequency of nosocomial sepsis between the patients of the two methods—41.8% (33/79) of HTST group patients versus 45.7% (37/81) of Holder group patients, relative risk 0.91 (0.64–1.3), p = 0.62. In conclusion, when MOM is not available, supplementing during admission with DHM pasteurized by the HTST versus Holder method might not have an impact on the incidence of catheter-associated sepsis. Full article

Pasteurized whey concentrate is used as a base for the production of ingredients for various food products. Whey concentrate (30% dry matter) was used to assess the thermal inactivation of Salmonella (S.) enterica serovar Senftenberg 775W (DSM 10062) and Escherichia (E.) coli AW1.7 (DSM 108612) strains in a pilot-scale pasteurizer mimicking industrial heat processing. These strains, chosen for their exceptional heat resistance, represent the most challenging scenario for pasteurization within the context of S. enterica and E. coli. Heat resistance was tested at temperatures of 56, 60, 64, 68, and 72 °C at an average holding time of 17.5 s. These exceptionally heat-resistant strains showed a relatively low reduction in numbers of between 0 and 4.2 log₁₀ CFU/mL at lower inactivation temperatures of ≤68 °C. A reduction of at least 5 log₁₀ CFU/mL, as required for adequate heat processing, was achieved for both species after heating at 72 °C for 17.5 s. This study shows that whey concentrate should not lead to contamination of food ingredients and can be considered safe after pasteurization at 72 °C for at least 17.5 s with respect to the pathogens tested. Full article

High hydrostatic pressure (HHP) is a non-thermal pasteurization technology for the enhancement of food products’ safety and quality. The components of tomato juice can be affected by HHP processing. Little is known about the effects of HHP-processed tomato juice on the gut microbiome and metabolism. Here, we performed high-throughput sequencing and metabolomics profiling to determine the critical differences in gut microbiota structure and metabolic profiles in mice administered with HHP-processed tomato juice. Tomato juice administration significantly increased the gut bacterial alpha diversity and the relative abundance of Bacteroides. The mice administered with HHP-processed tomato juice were characterized by the enrichment of Bacteroidetes, Alistieps, and Faecalibaculum compared with those administered with HTST-processed tomato juice. Moreover, HHP-processed tomato juice promoted SCFA levels, which were positively correlated with the enriched Alistieps. Our results show that HHP-processed tomato juice may drive healthy gut microbes and metabolites. Full article

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at −5 °C/77 MPa and −10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at −5 °C/77 MPa; however, color was impacted during IF treatment at −10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods. Full article

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples. Full article