Search Results (193)

This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or conventional ovens, this work presents the first experimental investigation of the traditional Lebanese flatbread baking process under realistic industrial conditions, specifically using a high-temperature tunnel oven with direct flame heating, extremely short baking times (~10–12 s), and peak temperatures reaching ~650 °C, which are essential to achieving the characteristic pocket formation and texture of Lebanese bread. This experimental study characterizes the baking kinetics of traditional Lebanese flatbread, recording mass loss pre- and post-baking, thermal profiles, and dough expansion through real-time temperature measurements and video recordings, providing insights into the dough’s thermal response and expansion behavior under high-temperature conditions. A custom-designed instrumented oven with a steel conveyor and a direct flame burner was employed. The dough, prepared following a traditional recipe, was analyzed during the baking process using K-type thermocouples and visual monitoring. Results revealed that Lebanese bread undergoes significant water loss due to high baking temperatures (~650 °C), leading to rapid crust formation and pocket development. Empirical equations modeling the relationship between baking time, temperature, and expansion were developed with high predictive accuracy. Additionally, an energy analysis revealed that the total energy required to bake Lebanese bread is approximately 667 kJ/kg, with an overall thermal efficiency of only 21%, dropping to 16% when preheating is included. According to previous CFD (Computational Fluid Dynamics) simulations, most heat loss in similar tunnel ovens occurs via the chimney (50%) and oven walls (29%). These findings contribute to understanding the broader thermophysical principles that can be applied to the development of more efficient baking processes for various types of bread. The empirical models developed in this study can be applied to automating and refining the industrial production of Lebanese flatbread, ensuring consistent product quality across different baking environments. Future studies will extend this work to alternative oven designs and dough formulations. Full article

Traditional type I sourdoughs are being rediscovered and increasingly used in artisanal and industrial bakeries due to the unique taste and texture, potential health benefits, and longer shelf life they confer on to baked products. These unique properties are attributed to the diverse microbial communities of sourdough, comprising both yeasts and bacteria. The traditional preservation method for type I sourdough (i.e., continuous backslopping) may lead, over time, to taxonomic and functional rearrangements of its microbial communities. Consequently, significant deviations in the characteristics of baked products can occur. In this context, this review aims to summarize the recent literature on the long-term preservation and maintenance strategies for type I sourdough and highlight the essential role that microbial biological resource centers (mBRCs) could play in the preservation and sharing of sourdough microbiomes. Specifically, the identification of appropriate preservation methods, implementation of well-defined access and benefit-sharing protocols, and development of microbiome-specific datasets, should be encouraged within the context of mBRCs. These infrastructures are expected to play a pivotal role in preserving the microbiota of fermented foods, serving as a crucial element for innovation and the safeguarding of traditional foods and culinary heritage. Full article

Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural features to a range of food products, such as baked goods, processed meats, dairy products, and confectionery, while also improving the nutritional profiles of these food products. The fact that oleogels have the potential to bring about healthier food products, thereby contributing to a better diet, makes interest in the subject ever-increasing, especially due to the global issue of obesity and related health issues. Research studies have demonstrated that oleogels can effectively replace conventional fats without compromising flavor or texture. The use of plant-based gelators brings about a reduction in saturated fat content, as well as aligns with consumer demands for clean-label and sustainable food options. Oleogels minimize oil migration in foods due to their high oil-binding capacity, which in turn enhances food product shelf life and stability. Although oleogels are highly advantageous, their adoption in the food industry presents challenges, such as oil stability, sensory acceptance, and the scalability of production processes. Concerns such as mixed consumer perceptions of taste and mouthfeel and oxidative stability during processing and storage evidence the need for further research to optimize oleogel formulations. Addressing these limitations is fundamental for amplifying the use of oleogels and fulfilling their promise as a sustainable and healthier fat alternative in food products. As the oleogel industry continues to evolve, future research directions will focus on enhancing understanding of their properties, improving sensory evaluations, addressing regulatory challenges, and promoting sustainable production practices. The present report summarizes and updates the state-of-the-art about the structure, the properties, and the applications of oleogels in the food industry to highlight their full potential. Full article

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

Silicon carbide (SiC) half-bridge power modules are widely utilized in new energy power generation, electric vehicles, and industrial power supplies. To address the research gap in collaborative validation between electro-thermal coupling models and process reliability, this paper proposes a closed-loop methodology of “design-simulation-process-validation”. This approach integrates in-depth electro-thermal simulation (LTspice XVII/COMSOL Multiphysics 6.3) with micro/nano-packaging processes (sintering/bonding). Firstly, a multifunctional double-pulse test board was designed for the dynamic characterization of SiC devices. LTspice simulations revealed the switching characteristics under an 800 V operating condition. Subsequently, a thermal simulation model was constructed in COMSOL to quantify the module junction temperature gradient (25 °C → 80 °C). Key process parameters affecting reliability were then quantified, including conductive adhesive sintering (S820-F680, 39.3 W/m·K), high-temperature baking at 175 °C, and aluminum wire bonding (15 mil wire diameter and 500 mW ultrasonic power/500 g bonding force). Finally, a double-pulse dynamic test platform was established to capture switching transient characteristics. Experimental results demonstrated the following: (1) The packaged module successfully passed the 800 V high-voltage validation. Measured drain current (4.62 A) exhibited an error of <0.65% compared to the simulated value (4.65 A). (2) The simulated junction temperature (80 °C) was significantly below the safety threshold (175 °C). (3) Microscopic examination using a Leica IVesta 3 microscope (55× magnification) confirmed the absence of voids at the sintering and bonding interfaces. (4) Frequency-dependent dynamic characterization revealed a 6 nH parasitic inductance via Ansys Q3D 2025 R1 simulation, with experimental validation at 8.3 nH through double-pulse testing. Thermal evaluations up to 200 kHz indicated 109 °C peak temperature (below 175 °C datasheet limit) and low switching losses. This work provides a critical process benchmark for the micro/nano-manufacturing of high-density SiC modules. Full article

The bakery industry is undergoing a profound digital transformation driven by the increasing need for enhanced energy efficiency, operational resilience, and a commitment to environmental sustainability. Digital Twin (DT) technology, recognized as a fundamental component of Industry 4.0, provides advanced capabilities for intelligent energy management across bakery operations. This paper utilizes a narrative and integrative review approach, conceptually integrating emerging developments in using DT with respect toenergy management in the baking industry, including real-time energy monitoring, predictive maintenance, dynamic optimization of production processes, and the seamless integration of renewable energy sources. The study underscores the transformative benefits of adopting DT technologies, such as improvements in energy utilization, greater equipment reliability, increased operational transparency, and stronger alignment with global sustainability objectives. It also critically examines the technical, organizational, and financial barriers limiting broader adoption, particularly among small and medium-sized enterprises (SMEs). Future research directions are identified, emphasizing the potential of artificial intelligence-driven DTs, the adoption of edge computing, the development of scalable and modular platforms, and the necessity of supportive policy frameworks. By integrating DT technologies, bakeries can shift from traditional reactive energy practices to proactive, data-driven strategies, paving the way for greater competitiveness, operational excellence, and a sustainable future. Full article

Lagrein grape (Vitis vinifera L.) pomace and Scilate apple (Malus domestica Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their antioxidant properties for use in gluten-free baked goods. Regardless of the by-product analysis, the results showed that processing conditions effectively preserved most of the polyphenols. Furthermore, the grape pomace and apple skin flours produced retained approximately 86% and 66% of anthocyanins, respectively. Incorporating these flours into breadsticks, focaccia, and cookies significantly enhanced their polyphenol content (300–727%), anthocyanin content (600–1718%), and antioxidant capacity (280–1200%). The addition of these by-products to baked goods led to a slight decrease in texture and sensory properties. However, adding both grape pomace and apple skin flours significantly improved consumer acceptance compared to products containing only grape pomace flour. This study highlights the potential of upcycling by-products from grapes and apples to enhance the nutritional profile of gluten-free products while supporting a circular economy approach. Full article

Cannabis sativa L. is known for its high-value compounds, like Cannabidiol (CBD) and Cannabidiolic Acid (CBDA). It is widely used in the pharmaceutical and food industries. Different extraction methods, like Soxhlet and maceration, are commonly employed to obtain its extracts. High temperature and long extraction time can influence the yield and the purity of the extracts, affecting the quality of the final product. This study focused on optimizing CBD oil extraction from hemp inflorescences and its incorporation into a gluten-free bakery product for functionalization. Dynamic maceration (DME), assisted by ultrasound and microwave irradiation, was used. Our study explored the impact of varying sonication times (three distinct durations) and microwave powers (three levels, applied for two different irradiation times) on the resulting extracts. HPLC analysis was performed on these extracts. Subsequently, we used hemp flour and hemp oil to bake gluten-free cupcakes, which were fortified with the extracted CBD oil. Rheological characterization was used to investigate the cupcake properties, along with stereoscopic, color and puncture analysis performed on the baked samples. The most effective extraction parameters identified were 30 s of microwave irradiation at 700 W, yielding 45.2 ± 2.0 g of CBD extract, and 15 min of sonication, which resulted in 53.2 ± 2.5 g. Subsequent rheological characterization indicated that the product exhibited mechanical properties and a temperature profile comparable to a benchmark, evidenced by a height of 4.1 ± 0.2 cm and a hardness of 1.9 ± 0.2 N. These promising values demonstrate that hemp oil and hemp flour are viable ingredients for traditional cakes and desserts, notably contributing increased nutritional value through the CBD-enriched hemp oil and the beneficial profile of hemp flour. Full article

Lithium is a critical mineral resource. With the development of high-end manufacturing industry, the demand for high-performance lithium-containing chemical raw materials continues to grow. At present, lithium needs to be acquired from a large amount of lepidolite ore, constrained by the existing lithium resource supply limitation quandary, and the industry urgently needs to develop more efficient beneficiation and extraction methods for lepidolite. Findings have suggested mixed collectors (e.g., DDA/SDBS) achieve a 4.99% Li₂O grade and 98% recovery at neutral pH, reducing reagent use by 20–30%. Microwave-assisted roasting boosts Li recovery to 95.9% and cuts energy use by 26.9%. Bioleaching with Acidithiobacillus ferrooxidans (A.F.) and rhamnolipid releases 6.8 mg/L Li with a lower environmental impact. Sulfuric acid baking recovers Li (97.1%), Rb (96.0%), and Cs (95.1%) efficiently. Despite challenges in fine-particle recovery and reagent costs, integrated strategies like nanobubble flotation, green collectors, and AI optimization offer sustainable, high-efficiency extraction. This work provides insights for advancing lepidolite processing, balancing economics and environmental stewardship. Full article

The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and Lactococcus lactis NRRL B-50307 to sourdough that was later used in the formulation of bread rolls. Five treatments were tested: B1: wheat flour; BI2: wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); C10: wheat flour + AB (10% w/w); T5: 5% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL); and T10: 10% AB + wheat flour inoculated with L. lactis (1 × 10⁶ CFU/mL). Sourdoughs were back-slopped daily for 6 days, dried in a climatic chamber, reactivated, and left to ferment for 24 h. Samples of each treatment of dried and reactivated sourdough were collected and tests for antioxidant activity (DPPH and ABTS), total amino acid content (OPA), and phenolic and flavonoid content were performed. Phenolic compounds and flavonoids decreased when the sourdough was dried (1.5 to 2.0 mg/g of quercetin); however, an increase in bioactive compounds was observed after reactivation, with the treatments with AB recording the highest values (2.5 mg/g). The DPPH and ABTS tests showed that T10 had the highest activity (25% and 23%, respectively). The OPA results showed an increment in amino acid content (2.0 mg lysine/g), indicating proteolysis. The fermentation curves showed that leavening time was achieved after 600 min of fermentation. AB addition did not affect the viscosity of the sourdough rolls. Sourdough with added AB and L. lactis provided a novel approach to achieve more sustainable baked goods. The drying process decreased the sourdough’s bioactive compounds, which were recovered after reactivation. Full article

Concussion is a costly healthcare issue affecting sports, industry, and the defense sector. The financial impacts, however, extend beyond acute medical expenses, affecting an individual’s physical and cognitive abilities, as well as increasing the burden on coworkers, family members, and caregivers. More effective personal protective equipment may greatly reduce the risk of concussion and injury. Notably, aerogels are light, but traditionally fragile, non-Newtonian fluids, such as shear-thickening fluids, which generate more resistance when compressive force is applied. Herein, a composite material was developed by baking a shear-thickening fluid (i.e., starch) and combining it with a commercially available aerogel foam, thus maintaining a low cost. The samples were tested through the use of a ballistic pendulum system, using a spring-powered launcher and a gas-powered cannon, followed by ballistic penetration testing, using two electromagnetic accelerators and two different projectiles. During the cannon tests without a hardhat, the baked composite only registered 31 ± 2% of the deflection height observed for the pristine aerogel. The baked composite successfully protected the hygroelectric devices from coilgun projectiles, whereas the projectiles punctured the pristine aerogel. Leveraging the low-cost design of this new composite, personal protective equipment can be improved for various sporting, industrial, and defense applications. Full article

The use of alternative flours is becoming more common in the food industry to enhance the nutritional and sensory properties of baked goods. However, these changes may also affect the formation of acrylamide, a potentially carcinogenic and genotoxic compound generated in foods heated above 120 °C. This study evaluated the acrylamide-forming potential of 16 flours from cereals, pseudocereals, legumes, fruits, and roots. Samples were analyzed for acrylamide precursors—reducing sugars and free asparagine—and tested in model dough systems with and without added glucose. All samples were baked at 150 °C for 30 min. Hydroxymethylfurfural (HMF) was also determined as a marker of thermal damage. In water-hydrated systems, acrylamide was only detected in wheat, rye, and coconut flours (23–61 µg/kg). When glucose was added, acrylamide levels increased in all systems except cassava. Lentil flour produced the highest levels (154 µg/kg), while corn flour showed the lowest (20 µg/kg). HMF levels followed a similar trend, with lentil flour again showing the highest content (232.3 mg/kg). These results highlight the importance of evaluating acrylamide formation when using non-wheat flours, especially in formulations containing sugars. Additional mitigation strategies may be needed to ensure the safety of these innovative food products. Full article

This study aims to implement the concept of education for sustainable development by 2030, which can be applied in the context of hospitality education in the Asia–Pacific region. Specifically, this study focuses on achieving Sustainable Development Goal 12, which pertains to responsible consumption and production, particularly in relation to food. A case study was conducted using a learner-centered approach, wherein students, as active agents, can solve problems using professional skills such as cooking, baking, and beverage preparation. Through participant observations, students learn about sustainability, starting from natural farming and extending to banquet planning and entrepreneurship simulation in a green restaurant. The program was designed as a farm-to-table process for sustainability learning. A conceptual framework of a hospitality–health supply chain was constructed to understand how the program supports the goal of education for sustainable development for 2030—societal transformation. The study has several important implications. Students are trained to be responsible producers in a green dining setting, starting from practical classroom experiences in the kitchen of a green restaurant, which will enhance their becoming the critical human resources in the hospitality industry. This program offers a successful vocational education opportunity, teaching students how to responsibly run an enterprise with low-carbon products and services. Full article

This review offers an in-depth analysis of microbial γ-poly-glutamic acid (γ-PGA), highlighting its production, biosynthetic pathways, unique properties, and extensive applications in the food and health industries. γ-PGA is a naturally occurring biopolymer synthesized by various microorganisms, particularly species of Bacillus. The report delves into the challenges and advancements in cost-effective production strategies, addressing the economic constraints associated with large-scale γ-PGA synthesis. Its biocompatibility, biodegradability, and non-toxic nature make it a promising candidate for diverse industrial applications. γ-PGA’s exceptional water-holding capacity and humectant properties are key to its utility in the food industry. These features enable it to enhance the stability, viscosity, and shelf life of food products, making it a valuable ingredient in processed foods. The review highlights its ability to improve the textural quality of baked goods, stabilize emulsions, and act as a protective agent against staling. Beyond food applications, γ-PGA’s role in health and pharmaceuticals is equally significant. Its use as a drug delivery carrier, vaccine adjuvant, and biofilm inhibitor underscores its potential in advanced healthcare solutions. Full article

Glycoside hydrolase family 11 (GH11) xylanases are used in various industries, such as biorefining, animal feed production, and baking, making them key industrial enzymes. Operating bioprocesses at elevated temperatures enhances the reaction rate and product yield and thus requires thermostable enzymes to sustain catalytic performance. The limited availability of naturally occurring thermostable GH11 xylanases necessitates targeted modifications via protein engineering to enhance their thermal stability. In this review, we present the key drivers of thermostability, an overview of engineering strategies, and the underlying mechanisms of action. Finally, we investigated state-of-the-art technologies involving artificial intelligence (AI)- and ancestral sequence reconstruction-guided approaches. Full article