Sustainable drying techniques for liquid foods and foam mat drying DOI Creative Commons

Bhavesh Khatri,

Hamid Hamid,

Rafeeya Shams

et al.

Discover Food, Journal Year: 2024, Volume and Issue: 4(1)

Published: Nov. 26, 2024

Cutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase efficiency, sustainability, and quality of process. The incorporation vacuum freeze-drying, microwave drying, infrared other innovative processes has expanded processing sector's horizons. development hybrid systems that integrate several produces synergistic benefits improve overall performance. advantages novel methods include minimising heat exposure, increasing rehydration ratio, lowering bulk density weight, reducing risk microbial contaminations oxidative damage fruit juice powder preserve its colour, texture, nutritional bioactive component. review discusses about foam mat process, which can be utilised microencapsulation nano emulsion, while also addressing problems related agglomerations property degradation powders.

Language: Английский

Flecking of fat‐filled milk powders DOI Open Access
Justyna Tarapata, Mark Timlin, Noel A. McCarthy

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: Feb. 3, 2025

Flecking is an insolubility issue in fat-containing milk powders. The undissolved particles (flecks) are of different shapes and structures, primarily composed fat and/or protein. occurrence flecking reconstituted powders negatively impacts the visual appearance overall quality final product, thereby influencing consumer acceptance brand trust. Standard control measures, like wettability or insolubility, analysis including rehydration testing important but not sufficient predicting, identifying quantifying flecking, often necessitating additional measures to be implemented. Suitable analyses for include confocal laser scanning microscopy, electron particle size, density analysis. However, it crucial highlight that merely tightening parameters insufficient combat flecking. This approach does allow implementation rapid solutions when detected at stages assessment. To effectively address fleck formation, necessary scrutinize unit operations identify precisely where, how, process flecks formed. requires reformulation engineering interventions, making product more robust resilient formation. date, protein denaturation/aggregation emulsion instability proposed as major mechanisms governing Additionally, effect seasonality chemical composition reconstitution medium (water/coffee/tea) other factors. work aims review fat-filled powder by interrogating production process, skim base wet dry processing, alongside storage conditions methods, strategies

Language: Английский

Citations

0
Preliminary computer-aided design of powdered soft beverages integrating heuristic knowledge DOI

Paula Barrera-Ariza,

Álvaro Orjuela, Paulo César Narváez Rincón

et al.

Process Safety and Environmental Protection, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Language: Английский

Citations

0
Food-Oral Processing: Current Progress, Future Directions, and Challenges DOI
Y.H. Wang,

Meili Xin,

Zhiying Li

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(19), P. 10725 - 10736

Published: April 30, 2024

Oral processing refers to the series of physical, chemical, and biological processes inside oral cavity when we consume food. This process affects taste, quality, nutrient absorption body. In human diet, plays a crucial role because it impacts not only food flavor texture but also utilization nutrients. With progress science technology increasing demand for food, study has become increasingly important. paper reviews history definition processing, its current state research, applications in technology, focusing on personalized taste customization, protein structure modification, intake nutrition, bionic devices. It analyzes impact different types products explores potential industry research.

Language: Английский

Citations

3
Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review DOI
Xiaoyu Chen,

Ling Zhu,

Hui Zhang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 159, P. 110606 - 110606

Published: Sept. 6, 2024

Language: Английский

Citations

1
Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation DOI Creative Commons
Nidia Leticia Ruiz-Zambrano, Viridiana Tejada‐Ortigoza, Sergio O. Serna‐Saldívar

et al.

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100575 - 100575

Published: Oct. 25, 2024

Language: Английский

Citations

0
Sustainable drying techniques for liquid foods and foam mat drying DOI Creative Commons

Bhavesh Khatri,

Hamid Hamid,

Rafeeya Shams

et al.

Discover Food, Journal Year: 2024, Volume and Issue: 4(1)

Published: Nov. 26, 2024

Cutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase efficiency, sustainability, and quality of process. The incorporation vacuum freeze-drying, microwave drying, infrared other innovative processes has expanded processing sector's horizons. development hybrid systems that integrate several produces synergistic benefits improve overall performance. advantages novel methods include minimising heat exposure, increasing rehydration ratio, lowering bulk density weight, reducing risk microbial contaminations oxidative damage fruit juice powder preserve its colour, texture, nutritional bioactive component. review discusses about foam mat process, which can be utilised microencapsulation nano emulsion, while also addressing problems related agglomerations property degradation powders.

Language: Английский

Citations

0