ABSTRACTThis study analyses the feasibility of a LDD system for the drying process of vegetables and fruits. An experimental setup was fabricated to observe the correlation between the relative humidity and airflow velocity. In this investigation, the influence of airflow velocity on relative humidity at the outlet and the moisture extraction rate is analyzed. Results indicate that an increase in air velocity enhances the drop in relative humidity, which is very essential for the drying of products. However, beyond a particular limit of air velocity, the moisture extraction rate demonstrates a decrease. This decrease is due to the diminishing quantity of liquid desiccant solution necessary in relation to the escalating air velocity. Achieving a relative humidity of 25.66% requires a temperature rise of 34.8°C in the convective system, while the LDD system achieves the same with a lower temperature rise of 32.2°C under identical inlet conditions. This indicates that the LDD system provides better drying conditions compared to conventional methods. Hence, the LDD system proves to be superior in preserving quality, texture, and other essential properties of perishable products in the drying process. These findings contribute to the usefulness of the LDD system for drying operations at low temperatures.

ABSTRACTThis study explored litchi seed starch as a novel material for biodegradable film production. The process involved isolating and hydrolyzing the starch, then fabricating bionanocomposite films with glycerol as a plasticizer and litchi seed starch nanoparticles for reinforcement. Various concentrations (0.5%, 1%, 5%, and 10%) were examined for their impact on film properties. At 5% concentration, the film showed reduced transparency but improved flexibility and smoothness, indicating compatibility with native starch. Thermal stability, analyzed through thermogravimetric analysis (TGA), was superior in films with 5% starch nanoparticles, which also demonstrated complete degradability. However, water barrier properties decreased with the introduction of starch nanoparticles. Overall, employing 5% starch nanoparticles was deemed optimal, potentially extending the shelf life of tomatoes by 23 days. This research underscores the potential of litchi seed starch for sustainable packaging solutions.

ABSTRACTThe global protein demand is predicted to double by 2050, driving the rise in the adaptation of plant‐based meat alternatives (PBMAs), which replicate traditional meat textures while reducing environmental impact. This review examines challenges and opportunities in producing and adopting PBMAs, with a particular focus on high‐moisture extrusion (HME) technology. Anisotropic structure control during HME remains a major challenge due to the varied physicochemical properties of plant proteins. Additionally, nutrient composition variability complicates standardization, which affects dietary adequacy and consumer acceptance, while understanding the effects of antinutrients on nutrient absorption is also crucial. The review further explores the nutritional profiles, health implications, environmental impacts, labelling practices, and marketing strategies of PBMAs, identifying research gaps. It highlights the need for cross‐sector collaboration to advance sustainable plant‐based diets. Eco‐friendly plant protein production can be achieved through efficient agroecosystem management and dry fractionation, in contrast to water‐ and chemical‐intensive wet extraction. Life cycle assessments consistently show a lower environmental footprint of plant‐based diets versus meat‐inclusive diets, although more comprehensive methodologies are required. Market challenges, including costs and consumer acceptance influenced by demographics and culture, remain key challenges. Policy interventions, such as carbon taxation, could reduce meat consumption, but socioeconomic impacts must be carefully considered. Reducing production costs and effectively communicating the sustainability benefits of PBMAs seem crucial for widespread adaptation. Advances in fermentation and genomic technologies hold promise for enhancing nutrient bioavailability sustainably. Ongoing evaluation of PBMA production processes is crucial to addressing nutritional variability, health impacts, and environmental concerns.

ABSTRACTCold plasma technology, a nonthermal food processing approach, has garnered attention for its ability to inactivate microorganisms and enzymes while preserving sensory and nutritional qualities. This study investigates the effects of multipin‐plane cold plasma treatment on orange juice's microbiological and physicochemical properties. Juice samples were treated at varying voltages (20, 25, and 30 kV) for up to 10 min, with measurements taken for microbial load, enzyme activity (pectin methylesterase), color, browning index, cloud value, and ascorbic acid retention. The Weibull model was used to describe microbial and enzyme inactivation kinetics. Results showed significant microbial reduction, especially at higher voltages, with the total aerobic mesophiles being more susceptible than yeast and molds. Enzyme inactivation followed a concave‐shaped curve, suggesting rapid initial degradation. Despite effective microbial inactivation, higher voltages led to noticeable color changes, browning, and ascorbic acid degradation. The study demonstrates that cold plasma can serve as an effective preservation method, especially for extending the shelf life of juice from late‐stage, unsold oranges, while highlighting the trade‐offs between microbial safety and quality attributes at higher‐voltage levels.

ABSTRACTTea color is a key factor in consumer purchasing decisions and reflects product quality. Thus, modeling and controlling the soursop slices drying process are essential to enhance sensory value and reduce investigation costs. In this study, mathematical techniques were applied to evaluate the changes in color values (L*, a*, b*, ∆E*, and BI) during heat pump drying using a high‐capacity pilot drying equipment. Experimental data were collected from assessing color changes at drying temperatures of 20°C, 30°C, 40°C, and 50°C over time. The data were fitted into regression equations to assess the kinetics of the process. Results revealed that each kinetic model could appropriately describe the color value changes for one or more drying processes at different temperatures. Notably, both fractional conversion and Zero‐order models were chosen to describe the change in L* value during drying at 20°C and 30°C, while the Power‐law model was used for L* value changes at 40°C and 50°C. At the same temperature ranges, another finding showed that the experimental data for a* and b* values followed the Combined kinetic model (R2 > 0.92). Kinetic models describing the changes in BI and ΔE* during drying at various temperatures were also identified based on statistical parameters (R2, χ2, and RMSE). The activation energy required for changes in color values was calculated, revealing that the a* value was the most sensitive to temperature, whereas the sensitivities of L*, b*, ∆E*, and BI were comparable. The study discussed the nature, modeling methods, and optimization of drying processes, offering insights into both quantity and quality.

ABSTRACTThis work aimed to study the combined baking of a gluten‐free sponge cake using an ohmic system and a hot air system. A temperature‐resistant silicone mold was modified to hold the ohmic cell; two parallel stainless‐steel electrodes were mounted across the width of the mold, with a 9 cm gap. Series baking tests used a first ohmic stage, followed by a hot‐air stage in an electrical oven for 5 or 10 min at 180°C or 220°C. Simultaneous baking tests were performed in a hot air toaster oven for 5 or 10 min at 180°C or 200°C, with the ohmic system switched on for the first 3 min. As a control, traditional baking was performed for 20 min at 180°C. The cake was evaluated for various technological (baking time, energy consumption, efficiency) and quality characteristics (surface color, weight loss, moisture content, crumb density, height, hardness, cohesiveness, elasticity). Compared to conventional baking, the use of ohmic baking reduces the baking time from 20 to 5 min and specific energy consumption from 10,727 to 5075 kJ/kg, providing higher and less dense products, but crustless, colorless surfaces and drier. The series baking allows improving crust formations and surface color, but high weight loss remains. The simultaneous baking allows keeping weight loss controlled. In all cases, instrumental texture properties were not significantly different. The results showed the potential application of ohmic technology for fast and energy‐efficient industrial baking, and how to solve deficiencies related to crustless and colorless characteristic product surfaces.

ABSTRACTThe improvement of food security, safety, nutrition, health, economics, and sustainability has been greatly aided by food processing. Technologies like canning, thermal processing, and refrigeration helped prolong shelf life, availability, and cost. With the anticipated population growth and demand for food production together with the need to enhance nutritional attributes of the foods, food processing has an important role in delivering innovations to drive sustainability and health attributes of the products. This will require a concerted effort between industry, academia, and funding agencies to lay a strong foundation to deliver innovations in food processing for a sustainable future.

ABSTRACTOhmic heating (OH) is a promising technology in the food industry, with electrical conductivity (EC) playing a crucial role in its effectiveness. This study aimed to correlate the evolution of EC during pound cake baking using OH with the degree of starch gelatinization (DSG) and assess the impact of two sodium acid pyrophosphate leavening acids—SAPP10 and SAPP40—on EC. Baking was conducted in a prototype OH cell, and EC was measured in two ways: during baking as a function of increasing temperature, and at specific baking times and temperatures at the cake center. The latter was measured using impedancemetry at room temperature and correlated with the DSG determined by differential scanning calorimetry. Key results showed a clear negative correlation between EC and the DSG in the center of the OH‐baked cake. Specifically, as the DSG increased from 4% at 60°C to about 48% at 76°C, EC decreased from 390 μS/cm to approximately 89 μS/cm, respectively. Importantly, the addition of different baking powders did not significantly affect EC evolution. These findings suggest that the relationship between EC and starch gelatinization in cakes is influenced by moisture content and ion mobility during baking. This study highlights the potential of EC monitoring as a tool to track internal changes in cakes during the OH process, offering valuable insights into how baking conditions can influence final product characteristics like texture and quality.

ABSTRACTThe different carrier agents used in the production of powdered products result in their distinct physicochemical features. Hence, we aimed to evaluate the influence of four carrier agents (modified starch, MS; maltodextrin, MA; gum arabic, GA; and hydrolyzed collagen, HC) on the production of white acai (WA) powder via freeze drying and spouted bed drying. The yield, moisture content, total polyphenol content (TPC), antioxidant activity (AAT), hygroscopicity, solubility, fluidity, color, and chemical structures of all WA powders were evaluated. The yield (≥ 75.40%) and moisture content (≤ 4.93 g 100 g−1) of freeze‐dried powders did not differ statistically (p > 0.05), regardless of the carrier agent used. The addition of MS or HC to spouted bed drying increased the yield (≥ 42.70%), and the moisture content of the corresponding WA‐HC powder was ≥ 6.00 g 100 g−1. The WA‐MS powders were least soluble (≤ 48.96%) and hygroscopic (≤ 13.73 g 100 g−1). The WA‐MA and WA‐GA powders showed higher TPC (≥ 8.52 mg EAG g−1) and AAT (≥ 42.75 μmol ET g−1). In addition, they were more soluble (≥ 94.36%), hygroscopic (11%–15% according to the Carr index), and preserved the original color of the pulp better than those of the other formulations. The chemical structures of all WA powders were the same as those of the WA pulp. This indicates the efficient encapsulation of bioactive compounds and the preservation of the functional groups of the original raw material, even after drying. The findings highlight WA powder for diversifying açaí‐derived products and suggest potential process improvements.

ABSTRACTMicrowave heating is a booming technology in the food industry that has gained attention for its outstanding benefits. However, the problem of uneven heating remains a persistent challenge in practical applications. To solve this problem, this study presents a novel microwave heating method that improves heating uniformity by generating a rotating electric field. However, unlike traditional methods, it does not rely on physical rotation. To illustrate the method succinctly, a structure with three center‐symmetric coupling slots was designed. The cyclic activation of these slots results in an effect similar to a port in rotation, generating a dynamic electric field in the resonant cavity so that the microwave energy is absorbed more uniformly. To validate the proposed method, a corresponding multiphysics field simulation model is developed. The heating process was simulated and analyzed by deeply coupling Maxwell's equations with heat conduction equations. Moreover, a well‐established system was built for physical experimental validation. The results show that the proposed method surpasses the traditional single‐port fixed‐position heating with a 79.3% improvement in heating efficiency and a 17.2% improvement in heating uniformity.