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Xu Y, Liu G, Ren Y, Li X, Yu J, Guo J, Yuan J. The change of rheological property in Tan mutton tissue during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yuqian Xu
- School of Food and Wine Ningxia University Yinchuan China
| | - Guishan Liu
- School of Food and Wine Ningxia University Yinchuan China
| | - Yingchun Ren
- School of Food and Wine Ningxia University Yinchuan China
| | - Xiaorui Li
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiangyong Yu
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiajun Guo
- School of Food and Wine Ningxia University Yinchuan China
| | - Jiangtao Yuan
- School of Food and Wine Ningxia University Yinchuan China
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Criado A, Martín M. Integrated Multiproduct Facility for the Production of Chemicals, Food, and Utilities from Oranges. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c00476] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Arantza Criado
- Departamento de Ingenierı́a Quı́mica. Universidad de Salamanca. Pza. Caídos 1-5, Salamanca, 37008, Spain
| | - Mariano Martín
- Departamento de Ingenierı́a Quı́mica. Universidad de Salamanca. Pza. Caídos 1-5, Salamanca, 37008, Spain
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Djekic I, Mujčinović A, Nikolić A, Jambrak AR, Papademas P, Feyissa AH, Kansou K, Thomopoulos R, Briesen H, Kavallieratos NG, Athanassiou CG, Silva CL, Sirbu A, Moisescu AM, Tomasevic I, Brodnjak UV, Charalambides M, Tonda A. Cross-European initial survey on the use of mathematical models in food industry. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tomas-Egea JA, Fito PJ, Castro-Giraldez M. Analysis of Apple Candying by Microwave Spectroscopy. Foods 2019; 8:foods8080316. [PMID: 31382671 PMCID: PMC6722969 DOI: 10.3390/foods8080316] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 08/01/2019] [Accepted: 08/02/2019] [Indexed: 11/25/2022] Open
Abstract
Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample.
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Affiliation(s)
- Juan A Tomas-Egea
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Pedro J Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Marta Castro-Giraldez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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Towards a holistic approach for multi-objective optimization of food processes: A critical review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Barrera C, Betoret N, Betoret E, Fito P. Calcium and temperature effect on structural damage of hot air dried apple slices: Nonlinear irreversible thermodynamic approach and rehydration analysis. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Datta A. Toward computer-aided food engineering: Mechanistic frameworks for evolution of product, quality and safety during processing. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.10.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.023] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): Calcium and trehalose effects. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.028] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Dickinson E. Stabilising emulsion-based colloidal structures with mixed food ingredients. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:710-721. [PMID: 23280883 DOI: 10.1002/jsfa.6013] [Citation(s) in RCA: 187] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2012] [Revised: 11/01/2012] [Accepted: 11/26/2012] [Indexed: 06/01/2023]
Abstract
The physical scientist views food as a complex form of soft matter. The complexity has its origin in the numerous ingredients that are typically mixed together and the subtle variations in microstructure and texture induced by thermal and mechanical processing. The colloid science approach to food product formulation is based on the assumption that the major product attributes such as appearance, rheology and physical stability are determined by the spatial distribution and interactions of a small number of generic structural entities (biopolymers, particles, droplets, bubbles, crystals) organised in various kinds of structural arrangements (layers, complexes, aggregates, networks). This review describes some recent advances in this field with reference to three discrete classes of dispersed systems: particle-stabilised emulsions, emulsion gels and aerated emulsions. Particular attention is directed towards explaining the crucial role of the macromolecular ingredients (proteins and polysaccharides) in controlling the formation and stabilisation of the colloidal structures. The ultimate objective of this research is to provide the basic physicochemical insight required for the reliable manufacture of novel structured foods with an appealing taste and texture, whilst incorporating a more healthy set of ingredients than those found in many existing traditional products.
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Affiliation(s)
- Eric Dickinson
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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Baudrit C, Wuillemin P, Perrot N. Parameter elicitation in probabilistic graphical models for modelling multi-scale food complex systems. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Seguí L, Fito P, Fito P. A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Mack S, Hussein MA, Becker T. On the Theoretical Time-Scale Estimation of Physical and Chemical Kinetics Whilst Wheat Dough Processing. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9285-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Seguí L, Fito P, Fito P. Understanding osmotic dehydration of tissue structured foods by means of a cellular approach. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tylewicz U, Fito P, Castro-Giráldez M, Fito P, Dalla Rosa M. Analysis of kiwifruit osmodehydration process by systematic approach systems. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.01.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Perrot N, Trelea I, Baudrit C, Trystram G, Bourgine P. Modelling and analysis of complex food systems: State of the art and new trends. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nonlinear thermodynamic approach to analyze long time osmotic dehydration of parenchymatic apple tissue. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.07.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.05.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Chenoll C, Betoret N, Fito P. Analysis of chickpea (var. “Blanco Lechoso”) rehydration. Part I. Physicochemical and texture analysis. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.05.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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FITO PEDRO, FITO PEDROJ, BETORET NOELIA, ARGÜELLES ÁNGEL, CHENOLL CREU. THERMODYNAMIC APPROACH TO EQUILIBRIUM ISOTHERMS IN SALTED STRUCTURED FOOD. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00406.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Barrera C, Betoret N, Corell P, Fito P. Effect of osmotic dehydration on the stabilization of calcium-fortified apple slices (var. Granny Smith): Influence of operating variables on process kinetics and compositional changes. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.034] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Application of safes (systematic approach to food engineering systems) methodology to dehydration of apple by combined methods. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Castelló M, Fito P, Argüelles A, Fito P. Application of the SAFES (systematic approach to food engineering systems) methodology to strawberry freezing process. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Seguí L, Barrera C, Oliver L, Fito P. Practical application of the SAFES (systematic approach to food engineering systems) methodology to the breadmaking process. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Barrera C, Betoret N, Heredia A, Fito P. Application of SAFES (systematic approach to food engineering systems) methodology to apple candying. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Argüelles A, Castelló M, Sanz J, Fito P. Application of SAFES methodology in Manchego-type cheese manufacture. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Heredia A, Andrés A, Betoret N, Fito P. Application of the SAFES (systematic approach of food engineering systems) methodology to salting, drying and desalting of cod. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fito P, Castelló M, Argüelles A, Fito P. Application of the SAFES (systematic approach to food engineering systems) methodology to roasted coffee process. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Application of the SAFES (systematic approach to food engineering systems) methodology to the sorption of water by salted proteins. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2007.02.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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