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Application of Thermal/Non-thermal Technologies in the Food Field
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Application of Thermal/Non-thermal Technologies in the Food Field

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (25 July 2024) | Viewed by 5773

Special Issue Editors

Prof. Dr. Seung Hyun Lee

E-Mail Website
Guest Editor
Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea
Interests: agricultural product processing; food engineering; ohmic heating; microwave heating; radio frequency heating
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Soojin Jun

E-Mail Website
Guest Editor
Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Mānoa, Honolulu, HI 96822, USA
Interests: food process control; emerging food processing technologies; biosensing and nano-engineered surfaces for extremely low microbial adhesivity; numerical modeling for thermal or microbial phenomena
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Conventional thermal processing based on heat transfer via conduction and convection has been considered the simplest and most effective method of destroying foodborne pathogens; however, excessive thermal processing often causes considerable food quality deterioration. In order to shorten thermal processing time through the enhancement of food quality, emerging technologies such as ohmic heating, microwave heating, and infrared heating have been applied in food processing. In addition, foods that have been minimally processed using non-thermal technologies have received much attention from customers. Non-thermal technologies have been widely investigated to determine their effectiveness in food preservation.

This Special Issue on the “Application of Thermal/Non-thermal Technologies in the Food Field” will deal with innovative thermal and non-thermal technologies and their effects on food quality and safety. We would like to invite authors to contribute original research and review articles related to these topics.

Dr. Seung Hyun Lee
Prof. Dr. Soojin Jun
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • thermal processing
  • ohmic heating
  • microwave heating
  • infrared heating
  • non-thermal processing
  • plasma technology
  • ultrasonic
  • magnetic field
  • supercooling

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Published Papers (4 papers)

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Research

12 pages, 1343 KiB  
Article
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon (Salmo salar L.) Fillets
by Dongyoung Lee, Jinwen Tang, Seung Hyun Lee and Soojin Jun
Foods 2024, 13(16), 2525; https://doi.org/10.3390/foods13162525 - 13 Aug 2024
Cited by 1 | Viewed by 1295
Abstract
Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading [...] Read more.
Salmon, rich in protein and omega-3 fatty acids, has a short shelf life of 1 to 3 days when stored at 2 to 8 °C. Freezing, used for long-term preservation, often results in ice crystal formation. Ice crystals can cause structural damage, leading to cell wall rupture, which can affect the texture and cause nutrient loss. Ultimately, this process reduces the overall quality of the salmon. Supercooling, which cools food below its freezing temperature without forming ice crystals, offers an alternative. This study investigated the effects of oscillating magnetic fields (OMFs) and pulsed electric fields (PEFs) on ice crystal formation during salmon supercooling. The results showed that using OMFs and PEFs in supercooling reduced the storage temperature of salmon, maintaining a similar thiobarbituric acid reactive substances (TBARS) value to that of frozen and refrigerated samples. There was no significant difference in meat color between the fresh and frozen samples, and drip loss weight was comparable between the fresh and supercooled samples. The microbiological counts were the lowest in the supercooled samples compared to the frozen and refrigerated ones. These findings suggest that supercooling storage with OMFs and PEFs can mitigate quality degradation in salmon typically associated with freezing. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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12 pages, 4913 KiB  
Article
Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder
by Su-Der Chen, Chuang-Hsing Kuo and Rong-Shinn Lin
Foods 2024, 13(13), 2026; https://doi.org/10.3390/foods13132026 - 26 Jun 2024
Viewed by 1716
Abstract
This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 [...] Read more.
This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as Listeria monocytogenes, but not Clostridium botulinum, by lethality calculation. Compared to typical electric cooker steaming, MCIH significantly shortened cooking time (8.6 times faster). To address rice starch gelatinization, two-stage heating techniques to steam pork with rice powder were MCIH: 150 s, and then IH: 60 s (MW1), and MCIH: 180 s, and then IH: 30 s (MW2), with no significant differences seen in color or the nine-point taste scale between treatment groups. MCIH groups had smaller shear forces than control. After MCIH cooking, no microbial counts were detected in the MW1 and MW2 groups initially, and the pork with rice powder had a shelf life of 14 days at 4 °C based on aerobic plate count assay. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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12 pages, 2281 KiB  
Article
Combined Ascorbic Acid and Mild Heat Treatment to Improve the Quality of Fresh-Cut Carrots
by Sen Ma, Ning Zhou, Yinghua Fu and Jiayi Wang
Foods 2024, 13(12), 1904; https://doi.org/10.3390/foods13121904 - 17 Jun 2024
Cited by 1 | Viewed by 857
Abstract
Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)–AsA (0.5%) on quality [...] Read more.
Mild heat (MH) treatment and ascorbic acid (AsA) addition can improve the quality of fresh-cut produce when used individually; however, their combined effect remains unclear. Herein, fresh-cut carrots were used as models to explore the effects of MH (50 °C)–AsA (0.5%) on quality properties including reactive oxygen species (ROS) metabolism, antioxidants, lignin metabolism, naturally present microbes, and inoculated pathogens (Escherichia coli O157: H7 and Salmonella Typhimurium) during storage (0–5 d, 4 °C). The results indicate that the antioxidant properties in the MH–AsA group were consistent with those of single treatments, resulting in a consistent ROS-scavenging effect. From day 3–5, lignin synthesis was significantly inhibited by MH–AsA as compared with single treatments, probably because the two enzymes (phenylalanine ammonia-lyase and peroxidase) responsible for lignin synthesis exhibited lower expressions. Microbial analysis revealed that MH–AsA treatment led to the lowest counts of both pathogens and aerobic mesophilic bacteria at 0–5 d. Conversely, the inhibitory effect of MH–AsA treatment on mold and yeast was consistent with the single treatments. These results suggest that MH–AsA is a low-cost and safe approach to improve the physiological characteristics of fresh-cut produce while reducing microbial risk. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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21 pages, 4220 KiB  
Article
Optimizing Quality and Shelf-Life Extension of Bor-Thekera (Garcinia pedunculata) Juice: A Thermosonication Approach with Artificial Neural Network Modeling
by Shikhapriyom Gogoi, Puja Das, Prakash Kumar Nayak, Kandi Sridhar, Minaxi Sharma, Thachappully Prabhat Sari, Radha krishnan Kesavan and Maharshi Bhaswant
Foods 2024, 13(3), 497; https://doi.org/10.3390/foods13030497 - 4 Feb 2024
Cited by 5 | Viewed by 1272
Abstract
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid [...] Read more.
This study investigated the quality characteristics of pasteurized and thermosonicated bor-thekera (Garcinia pedunculata) juices (TSBTJs) during storage at 4 °C for 30 days. Various parameters, including pH, titratable acidity (TA), total soluble content (TSSs), antioxidant activity (AA), total phenolic content (TPC), total flavonoid content (TFC), ascorbic acid content (AAC), cloudiness (CI) and browning indexes (BI), and microbial activity, were analyzed at regular intervals and compared with the quality parameters of fresh bor-thekera juice (FBTJ). A multi-layer artificial neural network (ANN) was employed to model and optimize the ultrasound-assisted extraction of bor-thekera juice. The impacts of storage time, treatment time, and treatment temperature on the quality attributes were also explored. The TSBTJ demonstrated the maximum retention of nutritional attributes compared with the pasteurized bor-thekera juice (PBTJ). Additionally, the TSBTJ exhibited satisfactory results for microbiological activity, while the PBTJ showed the highest level of microbial inactivation. The designed ANN exhibited low mean squared error values and high R2 values for the training, testing, validation, and overall datasets, indicating a strong relationship between the actual and predicted results. The optimal extraction parameters generated by the ANN included a treatment time of 30 min, a frequency of 44 kHz, and a temperature of 40 °C. In conclusion, thermosonicated juices, particularly the TSBTJ, demonstrated enhanced nutritional characteristics, positioning them as valuable reservoirs of bioactive components suitable for incorporation in the food and pharmaceutical industries. The study underscores the efficacy of ANN as a predictive tool for assessing bor-thekera juice extraction efficiency. Moreover, the use of thermosonication emerged as a promising alternative to traditional thermal pasteurization methods for bor-thekera juice preservation, mitigating quality deterioration while augmenting the functional attributes of the juice. Full article
(This article belongs to the Special Issue Application of Thermal/Non-thermal Technologies in the Food Field)
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