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Lian F, Cheng JH, Ma J, Sun DW. Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation. Food Chem 2024; 441:138397. [PMID: 38219363 DOI: 10.1016/j.foodchem.2024.138397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/18/2023] [Accepted: 01/06/2024] [Indexed: 01/16/2024]
Abstract
Fat reduction due to heating or cooking is an important issue in a healthy diet. In the current study, pork subcutaneous back fat was treated via microwave heating (MH) within 10-90 s and roasting - steam heating (RSH) within 2-30 min and their dynamic changes of individual adipocytes were explored by using vesicles as a bio-membrane model. The result showed that MH and RSH significantly increased fat loss (P < 0.05), with the maximum losses being 74.1 % and 65.6 %, respectively. The mechanical strength of connective tissue decreased and then increased slightly. The microstructure demonstrated that MH and RSH treatments facilitated a large outflow of fat, showing that the particle size of the vesicle and individual adipocytes increased and then decreased. It is thus feasible to study the dynamic changes of individual adipocytes in regulating fat reduction using cell membrane simulation.
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Affiliation(s)
- Fengli Lian
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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Altay Ö, Selçuk E, Abacı Ö, Erdem F, Dirim SN, Şentürk U, Kaymak-Ertekin F. Recent progress in food processing applications of air impingement technology: A review. Compr Rev Food Sci Food Saf 2023; 22:3084-3104. [PMID: 37184481 DOI: 10.1111/1541-4337.13175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/12/2023] [Accepted: 04/24/2023] [Indexed: 05/16/2023]
Abstract
Air impingement method has been widely used in a variety of industrial applications, such as textile and paper drying, turbine cooling, and glass quenching, because it is an efficient technology with high heat and mass transfer rates. This technology has received increasing interest in the field of food processing over the last two decades, such as drying, baking, blanching, freezing, and thawing. In a food processing equipment using air impingement, jets of high-velocity air (with speeds of 10-50 m/s) are directed at a food product. The performance of the system is influenced by several critical elements, including jet velocity, nozzle array diameter and layout, jet distance, and boundary layer characteristics. The use of computational fluid dynamics, an emerging tool, has been shown to be valuable in the analysis of fluid flow and heat and mass transfer in jet impingement systems. The physical properties of impinging jets, such as turbulent mixing in the free jet zone, stagnation, boundary layer formation, recirculation, and their interactions with food products in terms of heat and mass transfer, have been discussed in this article. The benefits and disadvantages of air jet impingement technology in different food processing applications together with potential trends for improving impingement technology performance were identified and discussed. This review not only contributes to a better understanding of the research status of impingement technology on food processing but also triggers new research opportunities in this field in order to provide more healthy and nutritious food in a more sustainable way to the world's growing population.
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Affiliation(s)
- Özgül Altay
- Department of Food Engineering, Ege University, Izmir, Turkey
| | - Esin Selçuk
- Department of Food Engineering, Ege University, Izmir, Turkey
| | - Ömer Abacı
- Department of Mechanical Engineering, Ege University, Izmir, Turkey
| | | | - S Nur Dirim
- Department of Food Engineering, Ege University, Izmir, Turkey
| | - Utku Şentürk
- Department of Mechanical Engineering, Ege University, Izmir, Turkey
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Song Y, Huang F, Li X, Zhang H, Liu J, Han D, Rui M, Wang J, Zhang C. DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures. Food Chem 2022; 371:131206. [PMID: 34619635 DOI: 10.1016/j.foodchem.2021.131206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/05/2021] [Accepted: 09/19/2021] [Indexed: 12/23/2022]
Abstract
A DIA-based quantitative proteomic strategy was used to investigate the effects of different cooking procedures (steaming and boiling) on pork meat quality. Results showed that steamed meats had higher redness, cohesion, springiness, but lower lightness, yellowness, shear force, hardness, chewiness and cooking loss than boiled meats. In total of 1608 proteins were identified and 103 proteins exhibited significant difference (fold change > 1.5, P < 0.05). These DAPs mainly involved in protein structure, metabolic enzyme, protein turnover and oxidation stress. ALDOC, PVALB, PPP1R14C, AMPD1, CRYAB and SOD1 were validated as potential indicators of color variations in cooked meat. CFL1, COL1A1, COL3A1, RTN4, NRAP, NT5C3A, and SOD1 might be potential biomarker for texture changes of cooked meats. Moreover, these validated proteins exhibited significant (P < 0.05) correlation with cooking loss and could be serve as candidate predictors for cooking loss changes of meats in different cooking procedures.
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Affiliation(s)
- Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Hongru Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Maoneng Rui
- Lijiang Sanchuan Industrial Group Co., Ltd., Lijiang, Yunnan Province 674200, China
| | - Jipeng Wang
- Fujian Aonong Biological Science and Technology Group Co., Ltd., Zhangzhou, Fujian Province 363000, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Chan SS, Feyissa AH, Jessen F, Roth B, Jakobsen AN, Lerfall J. Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110747] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Moya J, Lorente-Bailo S, Salvador M, Ferrer-Mairal A, Martínez M, Calvo B, Grasa J. Development and validation of a computational model for steak double-sided pan cooking. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110498] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Tao Y, Li D, Siong Chai W, Show PL, Yang X, Manickam S, Xie G, Han Y. Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation. ULTRASONICS SONOCHEMISTRY 2021; 72:105410. [PMID: 33341708 PMCID: PMC7803686 DOI: 10.1016/j.ultsonch.2020.105410] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 05/03/2023]
Abstract
This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.
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Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wai Siong Chai
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Pau Loke Show
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Guangjie Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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Kouemou Hatou C, Tchuen G, Woafo P. Modeling, simulation and optimization of solid fuel bread ovens commonly used in developing countries. Heliyon 2021; 7:e06184. [PMID: 33665412 PMCID: PMC7907778 DOI: 10.1016/j.heliyon.2021.e06184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/15/2020] [Accepted: 01/29/2021] [Indexed: 11/18/2022] Open
Abstract
In this work, we propose a mathematical model describing thermal behavior and heating process optimization of solid fuel bread ovens. Numerical simulation leads to temperature profiles of the oven. The design and implementation of an operating prototype permits us to obtain, with type K thermocouples, experimental temperature profiles in some points of the oven. There is a good agreement between the experimental results and those obtained from the numerical simulation of the proposed model. A permanent temperature value of 220 °C is reached in the baking chamber. It is obtained that the energy efficiency of the oven is 49%. Making use of the objective gain function, it is found that the optimal parameters of the oven are the following: 50 W as optimum operating value of the electric power of the blower, 3 m2 as the optimum operating value of the total surface of the baking chamber; and 0.67 as the optimum operating value of the filling factor between the heating chamber and the baking chamber. The developed model serves to better understand the operation, the optimization and to rationally manage energy expenditure related to solid fuel bread ovens in developing countries.
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Affiliation(s)
- C.F. Kouemou Hatou
- LaMSEBP: Laboratory of Modelling and Simulation in Engineering, Biomimetic and Prototypes, Department of Physic, University of Yaoundé 1, Po Box 812, Yaoundé Cameroon
- LISIE: Laboratory of Engineering, Industrials and Environmental Systems, University Institute of Technology – FOTSO VICTOR Badjoun (I.U.T- FV), University of DSCHANG Cameroon, Po Box 134 Bandjoun Cameroon
| | - G. Tchuen
- LISIE: Laboratory of Engineering, Industrials and Environmental Systems, University Institute of Technology – FOTSO VICTOR Badjoun (I.U.T- FV), University of DSCHANG Cameroon, Po Box 134 Bandjoun Cameroon
| | - P. Woafo
- LaMSEBP: Laboratory of Modelling and Simulation in Engineering, Biomimetic and Prototypes, Department of Physic, University of Yaoundé 1, Po Box 812, Yaoundé Cameroon
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Li Y, He J, Quan W, He Z, Qin F, Tao G, Wang Z, Zeng M, Chen J. Effects of polyphosphates and sodium chloride on heterocyclic amines in roasted beef patties as revealed by UPLC-MS/MS. Food Chem 2020; 326:127016. [DOI: 10.1016/j.foodchem.2020.127016] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 05/07/2020] [Accepted: 05/07/2020] [Indexed: 12/15/2022]
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Alinovi M, Mucchetti G. A coupled photogrammetric–finite element method approach to model irregular shape product freezing: Mozzarella cheese case. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Blikra MJ, Skipnes D, Feyissa AH. Model for heat and mass transport during cooking of cod loin in a convection oven. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Rabeler F, Feyissa AH. Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Aguilera JM. Relating Food Engineering to Cooking and Gastronomy. Compr Rev Food Sci Food Saf 2018; 17:1021-1039. [PMID: 33350113 DOI: 10.1111/1541-4337.12361] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 03/28/2018] [Accepted: 03/29/2018] [Indexed: 12/16/2022]
Abstract
Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.
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Affiliation(s)
- José Miguel Aguilera
- the Dept. of Chemical and Bioprocess Engineering, Univ. Católica de Chile, Santiago, Chile
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