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Shen L, Qiu W, Du L, Zhou M, Qiao Y, Wang C, Wang L. Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:611-619. [PMID: 37437092 DOI: 10.1002/jsfa.12855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/24/2023] [Accepted: 07/12/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND Peeling of crayfish is a very important process in production. Crayfish peeling by machine can increase production efficiency and enhance safety in the production process. The tight muscle-shell attachment causes difficulty in peeling freshly caught crayfish. However, few studies have explored the changes in crayfish quality under favorable shell-loosening treatments. RESULTS In this study, the shell-loosening properties of crayfish and changes in crayfish quality, microstructure and protein fluorescent features were investigated after high hydrostatic pressure (HHP) treatment. New methods were established to measure the peeling performance of crayfish, which are peelability and meat yield rate (MYR). The normalization of peelability and MYR were verified by different weights of crayfish tails and different treatments. The peeling effect of HHP-treated crayfish was evaluated by a new quantitative measurement method, and MYR was calculated. The results showed that all the HHP treatments reduced crayfish peeling work and increased MYR. The HHP treatment provided better crayfish quality in terms of texture and color and enlarged the shell-loosening gap. Among all HHP treatments, 200 MPa treatment exhibited lower peeling work, higher MYR and an expansion of the shell-loosening gap, reaching up to 573.8 μm. At the same time, 200 MPa treatment could maintain crayfish quality. CONCLUSION The findings outlined above suggest that high pressure is a promising method for loosening crayfish shells. 200 MPa is an optimal HHP treatment condition for crayfish peeling, exhibiting a promising application in industrial processing. © 2023 Society of Chemical Industry.
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Affiliation(s)
- LingWei Shen
- School of Biological and Food, Hubei University of Technology, Wuhan, China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - WenXing Qiu
- School of Biological and Food, Hubei University of Technology, Wuhan, China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Du
- School of Biological and Food, Hubei University of Technology, Wuhan, China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Mingzhu Zhou
- School of Biological and Food, Hubei University of Technology, Wuhan, China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Chao Wang
- School of Biological and Food, Hubei University of Technology, Wuhan, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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Raja V, Nimbkar S, Moses JA, Ramachandran Nair SV, Anandharamakrishnan C. Modeling and Simulation of 3D Food Printing Systems-Scope, Advances, and Challenges. Foods 2023; 12:3412. [PMID: 37761120 PMCID: PMC10528372 DOI: 10.3390/foods12183412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Food 3D printing is a computer-aided additive manufacturing technology that can transform foods into intricate customized forms. In the past decade, this field has phenomenally advanced and one pressing need is the development of strategies to support process optimization. Among different approaches, a range of modeling methods have been explored to simulate 3D printing processes. This review details the concepts of various modeling techniques considered for simulating 3D printing processes and their application range. Most modeling studies majorly focus on predicting the mechanical behavior of the material supply, modifying the internal texture of printed constructs, and assessing the post-printing stability. The approach can also be used to simulate the dynamics of 3D printing processes, in turn, assisting the design of 3D printers based on material composition, properties, and printing conditions. While most existing works are associated with extrusion-based 3D printing, this article presents scope for expanding avenues with prominent research and commercial interest. The article concludes with challenges and research needs, emphasizing opportunities for computational and data-driven dynamic simulation approaches for multi-faceted applications.
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Affiliation(s)
- Vijayakumar Raja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
| | - Shubham Nimbkar
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
| | - Sinija Vadakkepulppara Ramachandran Nair
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management—Thanjavur, Ministry of Food Processing Industries, Government of India, Thanjavur 613005, Tamil Nadu, India
- CSIR—National Institute for Interdisciplinary Science and Technology (NIIST), Ministry of Science and Technology—Government of India, Thiruvananthapuram 695019, Kerala, India
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Fahmy AR, Derossi A, Jekle M. Four-Dimensional (4D) Printing of Dynamic Foods-Definitions, Considerations, and Current Scientific Status. Foods 2023; 12:3410. [PMID: 37761121 PMCID: PMC10528959 DOI: 10.3390/foods12183410] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Since its conception, the application of 3D printing in the structuring of food materials has been focused on the processing of novel material formulations and customized textures for innovative food applications, such as personalized nutrition and full sensory design. The continuous evolution of the used methods, approaches, and materials has created a solid foundation for technology to process dynamic food structures. Four-dimensional food printing is an extension of 3D printing where food structures are designed and printed to perform time-dependent changes activated by internal or external stimuli. In 4D food printing, structures are engineered through material tailoring and custom designs to achieve a transformation from one configuration to another. Different engineered 4D behaviors include stimulated color change, shape morphing, and biological growth. As 4D food printing is considered an emerging application, imperatively, this article proposes new considerations and definitions in 4D food printing. Moreover, this article presents an overview of 4D food printing within the current scientific progress, status, and approaches.
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Affiliation(s)
- Ahmed Raouf Fahmy
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
| | - Antonio Derossi
- Department of Agriculture, Food Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy;
| | - Mario Jekle
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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Fahmy AR, Jekle M, Becker T. Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime. J Texture Stud 2023; 54:153-169. [PMID: 36222431 DOI: 10.1111/jtxs.12729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 09/22/2022] [Accepted: 10/01/2022] [Indexed: 11/28/2022]
Abstract
3-dimensional printing is a novel processing method used for the design and manipulation of food textures. The systematic characterization and modulation of 3D printed food textures is imperative for the future design of sensory profiles using additive manufacturing. For 3D printed closed-cell food foams, the clarification of the deformation behavior in relation to design parameters is of interest for the processing of customized food textures. For this reason, we studied the deformation behavior of 3D printed and thermally stabilized closed-cell starch-based foams beyond the elastic regime. Periodic spherical bubble configurations at different porosity levels were used to modulate the deformation behavior of the printed foams. From a processing perspective, the integration of in-line thermal stabilization was used to eliminate post-processing and to control the moisture content of the starch-based system. Compression analysis combined with FEM simulations were performed to characterize the strain rate dependency of textural properties, the stress relaxation, and the foam's stress-strain behavior with respect to the design porosity and bubble distribution. Results showed that the stress relaxation is solely dependent on cell wall properties while different stress-strain regimes showed distinct dependencies on design parameters such as bubble size and distribution. Consequently, the precise control of the large deformation behavior of foods using 3D printing is challenging due to the superposition of structural and geometrical dependencies. Finally, through the presented approach, the structure-deformation relations of 3D printed closed-cell food structures are adequately described.
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Affiliation(s)
- Ahmed Raouf Fahmy
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
| | - Mario Jekle
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Plant-based Foods, Stuttgart, Germany
| | - Thomas Becker
- Technical University of Munich, TUM School of Life Sciences, Chair of Brewing and Beverage Technology, Research Group Cereal Technology and Process Engineering, Freising, Germany
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Ma Y, Potappel J, Schutyser MA, Boom RM, Zhang L. Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy. Curr Res Food Sci 2023; 6:100511. [PMID: 37200969 PMCID: PMC10186490 DOI: 10.1016/j.crfs.2023.100511] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/11/2023] [Accepted: 04/30/2023] [Indexed: 05/20/2023] Open
Abstract
3D food printing can customize food appearance, textures, and flavors to tailor to specific consumer needs. Current 3D food printing depends on trial-and-error optimization and experienced printer operators, which limits the adoption of the technology by general consumers. Digital image analysis can be applied to monitor the 3D printing process, quantify printing errors, and guide optimization of the printing process. We here propose an automated printing accuracy assessment tool based on layer-wise image analysis. Printing inaccuracies are quantified based on over- and under-extrusion with reference to the digital design. The measured defects are compared to human evaluations via an online survey to contextualize the errors and identify the most useful measurements to improve printing efficiency. The survey participants marked oozing and over-extrusion as inaccurate printing which matched the results obtained from automated image analysis. Although under-extrusion was also quantified by the more sensitive digital tool, the survey participants did not perceive consistent under-extrusion as inaccurate printing. The contextualized digital assessment tool provides useful estimations of printing accuracy and corrective actions to avoid printing defects. The digital monitoring approach may accelerate the consumer adoption of 3D food printing by improving the perceived accuracy and efficiency of customized food printing.
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Jonkers N, van Dommelen J, Geers M. Selective Laser Sintered food: A unit cell approach to design mechanical properties. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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