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Processes
Special Issues
New Advances in Food Processing and Preservation
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New Advances in Food Processing and Preservation

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (10 December 2022) | Viewed by 4317

Special Issue Editors

Dr. Magdalena Kristiawan

E-Mail Website
Guest Editor
INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
Interests: food rheology; starch; legume-based proteins; heat and mass transfer; modelling and simulation in food processing; solid mechanics using finite element method (FEM)
Prof. Dr. Karim Allaf

E-Mail Website
Guest Editor
Laboratory of Engineering Science for Environment LaSIE-UMR-CNRS 7356, University of La Rochelle, 17042 La Rochelle, France
Interests: process engineering; process simulation; modeling; optimization; chemical reaction engineering; extraction; environmental pollution
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As Guest Editors of this Special Issue titled “New Frontiers in Food Processing and Preservation”, we invite you to contribute original research articles and review papers focused on frontier studies of food technology and preservation.

The increasing impacts of global warming on food crops, the disruption of supply chains by the COVID-19 pandemic, and the Ukraine–Russia war have triggered energy crisis and inflation. We now face a world with lower buying power. Frontier food technologies should be able to answer these challenges by providing efficient and environment-friendly food production with nutritious value and prolonged shelf-life. The valorization of local resources should be privileged as an alternative solution to minimize the impact of geopolitics on food commodities.

The purpose of this Special Issue is to attract papers on topics including, but not limited to:

- New generation of foods:

  • Green foods for the future, either plant-based, animal-based, or hybrid.
  • Local-based foods or food ingredients with uncommon or new sources of polysaccharides and proteins.
  • Engineered food structures, including food crops.

- Innovative food processing (e.g., 3D printing), as well as the modernization of old food processing technologies (e.g., post-harvesting technology).

- Efficient food processing through modelling and simulation.

- Development of new preservation processes, as well as the modernization of old preservation methods.

- Scale-up of food production to enhance food productivity, efficiency and ensure standardized food quality.

Dr. Magdalena Kristiawan
Prof. Dr. Karim Allaf
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • Innovative foods and ingredients
  • Tailored foods and ingredients
  • Process–structure–properties relationships
  • Process modeling and simulation
  • Emerging preservation technologies
  • Process and preservation efficiency.

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (2 papers)

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Research

12 pages, 2213 KiB  
Article
Effect of Pouch Size on Sterilization of Ready-to-Eat (RTE) Bracken Ferns: Numerical Simulation and Texture Evaluation
by Hwabin Jung, Yun Ju Lee and Won Byong Yoon
Processes 2023, 11(1), 35; https://doi.org/10.3390/pr11010035 - 23 Dec 2022
Cited by 2 | Viewed by 1854
Abstract
Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF [...] Read more.
Bracken fern (Pteridium aquilium, BF) is a widely consumed vegetable. It has the potential to be manufactured as a ready-to-eat (RTE) product as a cooking ingredient and a side dish. The aim of the current study was to develop sterilized BF RTE products and to investigate textural qualities depending on the size of the pouches. The F0-value at the cold point according to pouch size (100, 150, and 200 g) targeted at 15 min was determined through heat transfer simulation using the calibrated heat transfer coefficient. The location of the cold points in the stand-up pouches was moved upward from the bottom of the pouch by increasing the pouch size. The sterilization time for 100, 150, and 200 g was evaluated as 35.0, 41.5, and 47.5 min, respectively. The textural properties measured using the cutting test showed significant differences according to the location in the pouch. The textural degradation of BF in the top part of the pouch was more extensive than that at the bottom due to the smaller dimensions. In addition, the percentage of textural degradation in the top part increased with increasing pouch sizes. The methods introduced in this study can be applied to validate the degree of sterilization and the texture of various stalk vegetables used for ready-to-eat products packed in stand-up pouches. Full article
(This article belongs to the Special Issue New Advances in Food Processing and Preservation)
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14 pages, 3653 KiB  
Article
Using Numerical Analysis to Develop a Retort Process to Enhance Antioxidant Activity and Physicochemical Properties of White Radish (Raphanus sativus L.) in Different-Sized Packages
by Hwabin Jung, Yun Ju Lee and Won Byong Yoon
Processes 2022, 10(12), 2589; https://doi.org/10.3390/pr10122589 - 4 Dec 2022
Cited by 3 | Viewed by 1883
Abstract
Thermal processing of white radish using retort sterilization at different temperatures was investigated according to the dimension of the package. Four different samples with the same weight and volume were placed in packages with different dimensions. The degree of sterilization (i.e., F0 [...] Read more.
Thermal processing of white radish using retort sterilization at different temperatures was investigated according to the dimension of the package. Four different samples with the same weight and volume were placed in packages with different dimensions. The degree of sterilization (i.e., F0-value) at the cold point targeted at 6 min was determined based on experimental data and heat transfer simulation. The sterilization time was considerably increased with a decrease in surface area to unit volume ratio (φ) at each temperature. The sterilization time for the sample with the highest φ (155.56) was approximately five times faster than the sample with the lowest φ (72.22) at all heating temperatures. Numerical simulation conducted with a proper heat transfer coefficient (h) showed mostly good agreement with the experimental data (RMSE < 2 °C). Changes in color and total phenolic content were higher for samples heated at higher temperatures. Hardness values of white radish samples measured for center and edge parts separately were more uniform for samples with a high φ. Results in this study suggest that optimizing heating conditions of root vegetables must consider their package dimensions to satisfy quality attributes after sterilization. Numerical simulation can be utilized as a useful tool to design the sterilization process. Full article
(This article belongs to the Special Issue New Advances in Food Processing and Preservation)
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