Journal: Journal of Food Engineering

Abbreviation

J. food eng.

Publisher

Elsevier

Journal Volumes

ISSN

0260-8774
1873-5770

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Publications 1 - 10 of 35
  • Convective drying of fruit: Role and impact of moisture transport properties in modelling
    Item type: Journal Article
    Defraeye, Thijs; Verboven, Pieter (2017)
    Journal of Food Engineering
  • Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor
    Item type: Journal Article
    Butscher, Denis; Schlup, Tina; Roth, Christian; et al. (2015)
    Journal of Food Engineering
  • In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products
    Item type: Journal Article
    Grob, Lucas; Papadea, Konstantina; Braun, Peter; et al. (2021)
    Journal of Food Engineering
    Cooling processes for confectionery products have been widely assessed in terms of energy efficiency and processing conditions. During cooling, chocolate undergoes a complex polymorphic phase transition and related volume reduction which enables detachment from mold wall surfaces. Up to this point no related inline/online measuring technique has been introduced to quantify relationships between transient viscosity/elasticity increase, crystallization/solidification, related product volume shrinkage, and mold wall detachment. Accordingly, this paper focuses on an approach to couple an ultrasound (US) propagation/attenuation measuring technique with oscillatory shear rheometry and measure the complex storage and loss moduli (G′, G″) during crystallization/solidification of cooled chocolate melts and additionally influenced by the degree of pre-crystallization of these melts, also denoted as tempering degree by the chocolate experts. A decrease in the degree of pre-crystallization showed a lower temperature of the crossover of G′ and G″ indicating a later formation of the solid crystal network. Such measurements were expanded to follow the solidification state into the mold wall detachment phase. There the damping reduction of the ultrasonic amplitude correlated with the observed detached area of the chocolate from the transparent mold wall. Further showing that an increase in the chocolate tempering degree lead to accelerated wall detachment. © 2020 Elsevier Ltd.
  • Characterization of endocarp powder derived from cocoa pod
    Item type: Journal Article
    Grob, Lucas; Ott, Eileen; Schnell, Selina; et al. (2021)
    Journal of Food Engineering
    The cocoa pod husk is a largely underexploited by-product of the cocoa value chain. Functionalization of this valuable side-stream as fiber source would be of great economic and ecological benefit, providing potential additional income opportunities for farmers as well as exploiting a bigger fraction of the cocoa bean. In this study, the endocarp from the cocoa pod husk was processed with a planetary ball mill. Processing parameters such as milling time and rotational speed were investigated and showed to have a major impact on the micronization of the cocoa pod endocarp (CPE). To obtain particles smaller than 30 μm two milling steps, pre-milling and fine milling, with different ball diameters (20 and 10 mm) were necessary. The processed CPE was characterized in size, color, crystallinity, and morphology as function of the energy input. A significant color change of the powder was observed with increased energy input. Similar to that, the decomposition temperature, crystallinity and morphology, changed to more amorphous and rougher surfaces. Thus, depending on the size, shape and surface of the powder, the flow behavior in suspension could be adjusted. This research contributes to a better characterization of cocoa pod endocarp powder and its use in confectionery products as fiber source or coloring agent.
  • Impact of size and shape of fresh-cut fruit on the drying time and fruit quality
    Item type: Journal Article
    Defraeye, Thijs (2017)
    Journal of Food Engineering
  • Electrohydrodynamic drying of multiple food products: Evaluating the potential of emitter-collector electrode configurations for upscaling
    Item type: Journal Article
    Defraeye, Thijs; Martynenko, Alex (2019)
    Journal of Food Engineering
  • Changes in oil-in-water emulsion size distribution during the atomization step in spray-drying encapsulation
    Item type: Journal Article
    Munoz-Ibanez, M.; Azagoh, C.; Dubey, B.N.; et al. (2015)
    Journal of Food Engineering
  • Water transport properties of artificial cell walls
    Item type: Journal Article
    Fanta, Solomon Workneh; Vanderlinden, Willem; Abera, Metadel K.; et al. (2012)
    Journal of Food Engineering
  • Experimental and simulation-based investigation of the interplay between factor gradients following pulsed electric field treatments triggering whey protein aggregation
    Item type: Journal Article
    Axelrod, Robert D.; Baumgartner, Julia; Beyrer, Michael; et al. (2023)
    Journal of Food Engineering
    Novel pulsed electric field (PEF) applications to modify the techno-functionality of biomacromolecules have recently emerged. Insights into the involved interplay of factor domains (electrical, flow, concentration, temperature) with respect to the treatment chamber locations, and into the scalability are lacking. Therefore, a parallel plate batch (0.8 mL) and a scaled up parallel plate continuous (50 mL, 0.83 mL s−1) setup were built and simulated to investigate these domains and resulting gradient interactions using liquid whey protein solutions (0.5% w/w). In both setups, protein agglomerations and aggregations were observed below 60 °C at the electrode boundary layers for pulses in the range of 2–2.5 kV cm−1, 10 μs, 40–350 Hz. The boundary layer is characterized by higher protein concentrations due to temperature- and pH-dependent migration trajectories, increased electrochemical reactivity (e.g., pH), and increased residence times due to the laminar flow or no flow conditions. Characterizing the domain interconnectivity led to effective scaling-up approaches of protein aggregations and insights into involved mechanisms.
  • Iron encapsulated microstructured emulsion-particle formation by prilling process and its release kinetics
    Item type: Journal Article
    Dubey, Bipro N.; Windhab, Erich J. (2013)
    Journal of Food Engineering
    Encapsulation of functional components is commonly used to protect them from the environment, or to control their release. In the present study, iron is used as a model nutrient that is encapsulated in water-in-oil emulsion. Fat based emulsion particles are produced using that emulsion through prilling process using twin fluid atomizers. The particles are characterized in terms of size and size distribution, and their internal structure is investigated by cryogenic scanning electron microscopy (cryo-SEM). The iron release kinetics through the fat matrix of the emulsion particles in an in vitro gastric system (pH ≈ 2.0) is described by the second order kinetics. An empirical correlation of the release kinetics rate constant is proposed as a function of the viscosity ratio of dispersed to continuous phase, mean particle size, and shelf-life of the particles. It is seen that the release kinetics can be controlled by choosing particle size and thickener concentration.
Publications 1 - 10 of 35