Food and Bioproducts Processing

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Food and Bioproducts Processing

Scopus coverage years: from 1991 to Present Publisher: Institution of Chemical Engineers ISSN: 0960-3085 E-ISSN: 1744-3571

Subject area:

Agricultural and Biological Sciences: Food Science Chemical Engineering: General Chemical Engineering Biochemistry, Genetics and Molecular Biology: Biotechnology

Biochemistry, Genetics and Molecular Biology: Biochemistry

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CiteScore 2019

6.1 

SJR 2019

1.027 

SNIP 2019

1.448 

CiteScore CiteScore rank & trend Scopus content coverage

i Improved CiteScore methodology

CiteScore 2019 counts the citations received in 2016-2019 to articles, reviews, conference papers, book chapters and data papers published in 2016-2019, and divides this by the number of publications published in 2016-2019. Learn more ▻

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2019

^

3,059 Citations 2016 - 2019 503 Documents 2016 - 2019



2,638 Citations to date 523 Documents to date

CiteScore rank 2019

Category Rank Percentile

Agricultural and Biological Sciences

#32/299 89th

Chemical Engineering

#41/281 85th

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Food Science

General Chemical Engineering

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10/5/2020 Food and Bioproducts Processing

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64

H Index Subject Area and

Category Agricultural and Biological Sciences Food Science

Biochemistry, Genetics and Molecular Biology Biochemistry

Biotechnology Chemical Engineering

Chemical Engineering (miscellaneous) Publisher Institution of Chemical Engineers

Publication type Journals

ISSN 09603085, 17443571 Coverage 1991-2020

Scope O cial Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a speci c biological material without providing insight that could be applied to a similar but different material, •

Containing only chemical analyses of biological materials.

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Category Year Quartile

Biochemistry 1999 Q3

SJR

The SJR is a size-independent prestige indicator that ranks journals by their 'average prestige per article'. It is based on the idea that 'all citations are not created equal'. SJR is a measure of scienti c in uence of journals that accounts for both the number of citations received by a journal and the importance or prestige of the journals where such citations come from It measures the scienti c in uence of the average article in a journal it expresses how central to the global

Citations per document

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™ (Thomson Reuters) metric.

Cites per document Year Value Cites / Doc. (4 years) 1999 0.833 Cites / Doc. (4 years) 2000 0.510 Cites / Doc. (4 years) 2001 0.663 Cites / Doc. (4 years) 2002 0.635 Cites / Doc. (4 years) 2003 0.702 Cites / Doc. (4 years) 2004 0.468 Cites / Doc. (4 years) 2005 0.843 Cites / Doc. (4 years) 2006 0.878 Cites / Doc. (4 years) 2007 0.750 Cites / Doc. (4 years) 2008 0.901 Total Cites Self-Cites

Evolution of the total number of citations and journal's self-citations received by a journal's published documents during the three previous years.

Journal Self-citation is de ned as the number of citation from a journal citing article to articles published by the same journal.

Cites Year Value

S lf Cit 1999 12

External Cites per Doc Cites per Doc % International Collaboration

1999 2001 2003 2005 2007 2009 2011 2013 2015 2017 2019 Biochemistry

Biotechnology Chemical Engineering (miscellaneous) Food Science

1999 2002 2005 2008 2011 2014 2017 0

0.6 1.2 1.8

Cites / Doc. (4 years) Cites / Doc. (3 years) Cites / Doc. (2 years)

1999 2002 2005 2008 2011 2014 2017 0

0.8 1.6 2.4 3.2 4 4.8

1999 2002 2005 2008 2011 2014 2017 0

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Evolution of the number of total citation per document and external citation per document (i.e. journal self- citations removed) received by a journal's published documents during the three previous years. External citations are calculated by subtracting the number of self-citations from the total number of citations received by the journal’s documents.

International Collaboration accounts for the articles that have been produced by researchers from several countries. The chart shows the ratio of a journal's documents signed by researchers from more than one country; that is including more than one country address.

Year International Collaboration 1999 3.33

Citable documents Non-citable documents

Not every article in a journal is considered primary research and therefore "citable", this chart shows the ratio of a journal's articles including substantial research (research articles, conference papers and reviews) in three year windows vs. those documents other than research articles, reviews and conference papers.

Documents Year Value

N it bl d t 1999 0

Cited documents Uncited documents

Ratio of a journal's items, grouped in three years windows, that have been cited at least once vs. those not cited during the following year.

Documents Year Value

Uncited documents 1999 40 Uncited documents 2000 48 Uncited documents 2001 48 Uncited documents 2002 52

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1999 2002 2005 2008 2011 2014 2017 0

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1999 2002 2005 2008 2011 2014 2017 0

250 500

1999 2002 2005 2008 2011 2014 2017 0

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The paper used in this publication meets the requirements of ANSI/NISO Z39.48-1992 (Permanence of Paper)

Printed by Henry Ling Ltd., The Dorset Press, Dorchester, UK Editor-in-Chief (Food)

Editor-in-Chief (Bio)

Editorial Consultant Editorial Consultant Biorefi ning and Integrated Bioresource Engineering

Biotechnology and Bioprocessing

Food and Drink Process Engineering

Hygienic Manufacture and Product Safety

Professor Ian Wilson, University of Cambridge, UK

Professor Marco Rito-Palomares, Tecnologico de Monterrey, Mexico

Editorial Board

Professor John Perkins

Professor Stephen Richardson, Imperial College London, UK Professor Grant. Campbell, University of Huddersfi eld, UK Dr Jason. Hallett, Imperial College London, UK

Dr Elias. Martinez, Mexican Institute of Petroleum, Mexico Dr Jhuma. Sadhukhan, University of Surrey, UK Dr Daniel Bracewell, University College London, UK

Dr Paul Christakopoulos, National Technical University of Athens, Greece Professor Conan Fee, University of Canterbury, New Zealand

Professor John Kavanagh, University of Sydney, Australia Dr Vinod Kumar, Cranfi eld University, UK

Dr Susanna Leong, Nanyang Technological University, Singapore Dr Marcel Ottens, Delft University of Technology, The Netherlands Professor Beng Ti Tey, Monash University, Malaysia

Professor Owen Thomas, University of Birmingham, UK Professor N. Willoughby, Heriot-Watt University, UK

Professor Serafi m Bakalis, University of Copenhagen, Denmark Professor Andrew Bayly, University of Leeds, UK

Professor Pedro Bouchon Aguirre, Pontifi cia Universidad Católica de Chile, Chile Dr John Chew, University of Bath, UK

Professor Bryony James, University of Waikato, New Zealand Dr Nyuk Ling Chin, University Putra Malaysia, Malaysia Professor Ashim Datta, Cornell University, USA

Dr María P. Fernández-Ronco, Independent Researcher, Switzerland Dr Marcello Fidaleo, University of Tuscia, Italy

Dr Charis Galanakis, Galanakis Laboratories, Greece Professor Keshavan Niranjan, University of Reading, UK

Professor Ulrich Kulozik, Technische Universität München, Germany Professor Tim Langrish, University of Sydney, Australia

Professor Cordelia Selomulya, University of New South Wales, Australia Dr Andrew Stapley, Loughborough University, UK

Dr Fotios Spyropoulos, University of Birmingham, UK

Dr Petros Taoukis, National Technical University of Athens, Greece Dr Johan Verbeek, University of Auckland, New Zealand Dr Thierry Bénézech, INRA, France

Dr Marc Mauermann, Fraunhofer Institute for Process Engineering and Packaging IVV, Germany Dr Ken Morison, University of Canterbury, New Zealand

Dr Kathryn Vagg–Whitehead, Manchester Metropolitan University, UK

Study and deployment of methacrylate-based polymer resins for immobilized lipase catalyzed triglyceride hydrolysis

A. Anand, P. Gnanasekaran, A.M. Allgeier and L.R. Weatherley . . .

164 Controllable preparation of FeOOH/CuO@WBC composite based on water bamboo cellulose applied for enhanced arsenic removal

H. Liu, P. Li, F. Qiu, T. Zhang and J. Xu . . .

177 Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos and purees

P. Labaky, L. Grosmaire, J. Ricci, C. Wisniewski, N. Louka and L. Dahdouh . . .

188 Drying kinetics, microstructure, and texture of cheese cracker fi llings

L.L. Battaiotto and M.D. Staffolo . . .

199 Fractionation of hydrolysates from concentrated lecithin free egg yolk protein dispersions by ultrafi ltration

A.L. Peñaranda-López, E. Brito-de la Fuente and B. Torrestiana-Sánchez . . .

209 Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

F. Rivero-Pino, F.J. Espejo-Carpio, R. Pérez-Gálvez, A. Guadix and E.M. Guadix . . .

217 Cheese powder production and characterization: A foam-mat drying approach

Z. Izadi, M. Mohebbi, F. Shahidi, M. Varidi and M.R. Salahi . . .

225 Separation of bioactive compounds from epicarp of ‘Hass’ avocado fruit through aqueous two-phase systems

P. Jiménez-Velázquez, S. Valle-Guadarrama, I. Alia-Tejacal, Y. Salinas-Moreno, L. García-Cruz, A. Pérez-López and D. Guerra-Ramírez . . .

238 A rheo-optic study of liquid/liquid systems with varying phases, volume fractions and viscosity ratios

O. Gouseti, N.J. Watson and A.W. Pacek . . .

251 Production of alcohol-free wine and grape spirit by pervaporation membrane technology

X. Sun, G. Dang, X. Ding, C. Shen, G. Liu, C. Zuo, X. Chen, W. Xing and W. Jin . . .

262 Improvement in the elution behavior of rutin via binary amorphous solid with fl avonoid using a mechanochemical process

S. Fujioka, K. Kadota, M. Yoshida and Y. Shirakawa . . .

274 Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis)

Y. Tamarit-Pino, J.M. Batías-Montes, L.A. Segura-Ponce, R.E. Díaz-Álvarez, M.F. Guzmán-Meza and R.A. Quevedo-León . . .

284 Identifi cation of carotenoids and chlorophylls from green algae Chlorococcum humicola and extraction by liquefi ed dimethyl ether

F.E. Babadi, P. Boonnoun, K. Nootong, S. Powtongsook, M. Goto and A. Shotipruk . . .

296 Formulation and characterization of food grade O/W nanoemulsions encapsulating quercetin and curcumin: Insights on enhancing solubility characteristics

R. Iqbal, Z. Mehmood, A. Baig and N. Khalid . . .

304 Antioxidants entrapment in polycaprolactone microparticles using supercritical assisted injection in a liquid antisolvent

I. Palazzo, P. Trucillo, R. Campardelli and E. Reverchon . . .

312 Production of sodium copper chlorophyllin from a green microalga Chlorella minutissima: a value-added co-product for sustainable microalgal refi nery

V.L. Singh, S. Chakravarty, N. Chandra and N. Mallick . . .

322 Drying sago pith waste in a fl uidized bed dryer

M.I. Rosli, A.M. Abdul Nasir, M.S. Takriff and V. Ravichandar . . .

335 Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purifi cation of PUFA as mono- and diacylglycerols

T. Bavaro, I. Benucci, A. Pedrali, G. Marrubini, M. Esti, M. Terreni, G. Massolini and D. Ubiali . . .

345 Techno-economic analysis for probiotics preparation production using optimized corn fl our medium and spray-drying protective blends

M. Archacka, E. Celi´nska and W. Białas . . .

354 Effect of solvent selection and nozzle geometry on Curcuma mangga micronization process using supercritical antisolvent: Experiment and CFD simulation

S.D. Lestari, S. Machmudah, S. Winardi, T. Nurtono, Wahyudiono, H. Kanda and M. Goto . . .

367 Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters

A. Oreopoulou, G. Goussias, D. Tsimogiannis and V. Oreopoulou . . .

378 A Novel Non-Intrusive Continuous Sensor (NICS) to estimate thermal conductivity of food products in manufacturing systems

F.J.C. Rivera, D.K. Mishra and F. Ozadali . . .

390 A biorefi nery strategy for the manufacture and characterization of oligosaccharides and antioxidants from poplar hemicelluloses

S. Rivas, V. Rigual, J.C. Domínguez, M.V. Alonso, M. Oliet, J.C. Parajó and F. Rodriguez . . .

398 Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passifl ora edulis f. fl avicarpa) and its soft gelation properties

Y. Lin, H. He, Q. Huang, F. An and H. Song . . .

409 Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

L. Huang, W. Zhang, X. Ding, Z. Wu and Y. Li . . .

419 Including cleaning and production phases in the eco-design of a milk evaporation process

M. Madoumier, C. Azzaro-Pantel and G. Gésan-Guiziou . . .

427 A novel technique based on artifi cial intelligence for modeling the required temperature of a solar bread cooker equipped with concentrator through experimental data

S. Nazari, A. Karami, M. Bahiraei, M. Olfati, M. Goodarzi and H. Khorasanizadeh . . .

437 Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception

D.C. Gernat, E.R. Brouwer, R.C. Faber-Zirkzee and M. Ottens . . .

450

Contents continued from OBC

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Subscribers are encouraged to copy and distribute this table of contents for internal, non-commercial purpose s

www.icheme.org/fbp

Volume 123, September 2020 ISSN 0960-3085

Offi cial journal of the European Federation of Chemical Engineering: Part C

doi: 10.1016/S0960-3085(20)30499-5

Contents

1 Ultrasonic measurements and machine learning for monitoring the removal of surface fouling during clean-in-place processes

J.E. Escrig, A. Simeone, E. Woolley, S. Rangappa, A. Rady and N.J. Watson 14 Revisiting the mechanisms of oil uptake during deep-frying

M. Touffet, G. Trystram and O. Vitrac

31 Anisotropic diffusion assessment in salmon (salmo salar) composite muscle tissue:

Theoretical and image-processing experimental approaches W. Silva-Vera, C. Ramírez, M. Pinto, R. Simpson and S. Almonacid

42 Accelerated convective drying of sunfl ower seeds by high-power ultrasound:

Experimental assessment and optimization approach N. Dibagar, S.J. Kowalski, R.A. Chayjan and A. Figiel

60 Evaluating the displacement fi eld of paperboard packages subjected to compression loading using digital image correlation (DIC)

T. Fadiji, C.J. Coetzee and U.L. Opara

72 The effect of spray-drying inlet conditions on iron encapsulation using hydrolysed glucomannan as a matrix

D.H. Wardhani, I.N. Wardana, H.N. Ulya, H. Cahyono, A.C. Kumoro and N. Aryanti 80 Effects of ozone application and hot-air drying on orange peel: moisture diffusion,

oil yield, and antioxidant activity

T.R. Bechlin, S.J. Granella, D. Christ, S.R.M. Coelho and C.H.d.O. Paz

90 Conventional versus microwave-assisted hydrodistillation of sage herbal dust:

Kinetics modeling and physico-chemical properties of essential oil A. Radivojac, O. Bera, D. Micić, S. Ðurović, Z. Zeković, S. Blagojević and B. Pavlić 102 Processing kinetics, quality and thermodynamic evaluation of mulberry juice

concentration process using Ohmic heating H. Darvishi, P. Salami, A. Fadavi and M.K. Saba

111 Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafi ltration process: towards rebaudioside a extraction

E. Díaz-Montes, P. Gutiérrez-Macías, C. Orozco-Álvarez and R. Castro-Muñoz 123 Valuable products from the fl owers of lemon (Citrus limon (L.) Osbeck) and

grapefruit (Citrus paradisi Macfad.) Italian trees V. Pellizzeri, R. Costa, E. Grasso and G. Dugo

134 Proximate characteristics and statistical optimization of ultrasound-assisted extraction of high-methoxyl-pectin from Hylocereus polyrhizus peels

R.M. Zaid, P. Mishra, A.R. Siti Noredyani, S. Tabassum, Z. Ab Wahid and A.M. Mimi Sakinah

150 Impact of fl occulant addition in oil recovery from multiphasic fermentations

R.M. Da Costa Basto, M. Jiménez, R.F. Mudde, L.A.M. van der Wielen and

M.C. Cuellar

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Contents continued

164 Study and deployment of methacrylate-based polymer resins for immobilized lipase catalyzed triglyceride hydrolysis

A. Anand, P. Gnanasekaran, A.M. Allgeier and L.R. Weatherley

177 Controllable preparation of FeOOH/CuO@WBC composite based on water bamboo cellulose applied for enhanced arsenic removal

H. Liu, P. Li, F. Qiu, T. Zhang and J. Xu

188 Innovative non-destructive sorting technique for juicy stone fruits: textural properties of fresh mangos and purees

P. Labaky, L. Grosmaire, J. Ricci, C. Wisniewski, N. Louka and L. Dahdouh 199 Drying kinetics, microstructure, and texture of cheese cracker fi llings

L.L. Battaiotto and M.D. Staffolo

209 Fractionation of hydrolysates from concentrated lecithin free egg yolk protein dispersions by ultrafi ltration

A.L. Peñaranda-López, E. Brito-de la Fuente and B. Torrestiana-Sánchez

217 Effect of ultrasound pretreatment and sequential hydrolysis on the production of Tenebrio molitor antidiabetic peptides

F. Rivero-Pino, F.J. Espejo-Carpio, R. Pérez-Gálvez, A. Guadix and E.M. Guadix 225 Cheese powder production and characterization: A foam-mat drying approach

Z. Izadi, M. Mohebbi, F. Shahidi, M. Varidi and M.R. Salahi

238 Separation of bioactive compounds from epicarp of ‘Hass’ avocado fruit through aqueous two-phase systems

P. Jiménez-Velázquez, S. Valle-Guadarrama, I. Alia-Tejacal, Y. Salinas-Moreno, L. García-Cruz, A. Pérez-López and D. Guerra-Ramírez

251 A rheo-optic study of liquid/liquid systems with varying phases, volume fractions and viscosity ratios

O. Gouseti, N.J. Watson and A.W. Pacek

262 Production of alcohol-free wine and grape spirit by pervaporation membrane technology

X. Sun, G. Dang, X. Ding, C. Shen, G. Liu, C. Zuo, X. Chen, W. Xing and W. Jin 274 Improvement in the elution behavior of rutin via binary amorphous solid with

fl avonoid using a mechanochemical process S. Fujioka, K. Kadota, M. Yoshida and Y. Shirakawa

284 Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis)

Y. Tamarit-Pino, J.M. Batías-Montes, L.A. Segura-Ponce, R.E. Díaz-Álvarez, M.F. Guzmán-Meza and R.A. Quevedo-León

296 Identifi cation of carotenoids and chlorophylls from green algae Chlorococcum humicola and extraction by liquefi ed dimethyl ether

F.E. Babadi, P. Boonnoun, K. Nootong, S. Powtongsook, M. Goto and A. Shotipruk

304 Formulation and characterization of food grade O/W nanoemulsions encapsulat- ing quercetin and curcumin: Insights on enhancing solubility characteristics R. Iqbal, Z. Mehmood, A. Baig and N. Khalid

312 Antioxidants entrapment in polycaprolactone microparticles using supercritical assisted injection in a liquid antisolvent

I. Palazzo, P. Trucillo, R. Campardelli and E. Reverchon

322 Production of sodium copper chlorophyllin from a green microalga Chlorella minutissima: a value-added co-product for sustainable microalgal refi nery V.L. Singh, S. Chakravarty, N. Chandra and N. Mallick

335 Drying sago pith waste in a fl uidized bed dryer

M.I. Rosli, A.M. Abdul Nasir, M.S. Takriff and V. Ravichandar

345 Lipase-mediated hydrolysis of hempseed oil in a packed-bed reactor and in-line purifi cation of PUFA as mono- and diacylglycerols

T. Bavaro, I. Benucci, A. Pedrali, G. Marrubini, M. Esti, M. Terreni, G. Massolini and D. Ubiali

354 Techno-economic analysis for probiotics preparation production using optimized corn fl our medium and spray-drying protective blends

M. Archacka, E. Celi´nska and W. Białas

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367 Effect of solvent selection and nozzle geometry on Curcuma mangga micronization process using supercritical antisolvent: Experiment and CFD simulation

S.D. Lestari, S. Machmudah, S. Winardi, T. Nurtono, Wahyudiono, H. Kanda and M. Goto

378 Hydro-alcoholic extraction kinetics of phenolics from oregano: Optimization of the extraction parameters

A. Oreopoulou, G. Goussias, D. Tsimogiannis and V. Oreopoulou

390 A Novel Non-Intrusive Continuous Sensor (NICS) to estimate thermal conductivity of food products in manufacturing systems

F.J.C. Rivera, D.K. Mishra and F. Ozadali

398 A biorefi nery strategy for the manufacture and characterization of oligosaccharides and antioxidants from poplar hemicelluloses

S. Rivas, V. Rigual, J.C. Domínguez, M.V. Alonso, M. Oliet, J.C. Parajó and F. Rodriguez

409 Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passifl ora edulis f. fl avicarpa) and its soft gelation properties Y. Lin, H. He, Q. Huang, F. An and H. Song

419 Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

L. Huang, W. Zhang, X. Ding, Z. Wu and Y. Li

427 Including cleaning and production phases in the eco-design of a milk evaporation process

M. Madoumier, C. Azzaro-Pantel and G. Gésan-Guiziou

437 A novel technique based on artifi cial intelligence for modeling the required temperature of a solar bread cooker equipped with concentrator through experimental data

S. Nazari, A. Karami, M. Bahiraei, M. Olfati, M. Goodarzi and H. Khorasanizadeh 450 Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception

D.C. Gernat, E.R. Brouwer, R.C. Faber-Zirkzee and M. Ottens

Contents continued

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FoodandBioproductsProcessing 123 (2020)31–41

ContentslistsavailableatScienceDirect

jo u r n al h om ep a g e :w w w . e l s e v i e r . c o m / l o c a t e / f b p

Anisotropic diffusion assessment in salmon

(salmo salar) composite muscle tissue: Theoretical and image-processing experimental approaches

Wladimir Silva-Vera

^a^,∗

, Cristian Ramírez

^a^,^b

, Marlene Pinto

^a

, Ricardo Simpson

^a^,^b

, Sergio Almonacid

^a^,^b

aChemicalandEnvironmentalEngineeringDepartment,FedericoSantaMaríaTechnicalUniversity,Av.Espa ˜na 1680,Valparaíso,Chile

bCentroRegionaldeEstudiosenAlimentosySalud(CREAS)Conicyt-RegionalGOREValparaísoProjectR17A10001, AvenidaUniversidad330,Curauma,Valparaíso,Chile

a r t i c l e i n f o

Articlehistory:

Received7January2020 Receivedinrevisedform22May 2020

Accepted4June2020 Availableonline17June2020

Keywords:

Anisotropicdiffusion Salmoncompositemuscle Imageprocessing Masstransfermodeling Diffusioncoefﬁcient Distributioncoefﬁcient

a b s t r a c t

Asimplemethodtostudythediffusionofaprobemoleculeintomuscletissue,whichcon- sidersrealcompositearchitectureandanisotropy,wasproposed.Ananisotropicdiffusion studyofmethyleneblue(MB)asaprobemoleculeintothecompositemuscletissueofsalmon (Salmosalar)wasperformedusinganimage-processingtechnique.Theconcentrationpro- filewasdeterminedinthemiddlesagittalplanebyconsideringthemusclefiberorientation angle().Themeanvalueoftheanglewas=31±1.2^◦,andthefractionalanisotropyvalues showedananisotropicbehaviorforallsamplestested.Thepresenceofthediscontinuity betweenmuscleandconnectivetissuewascharacterizedbythedistributioncoefficient.

ThesimulationusingthegeneralizedminimumresidualmethoditerativesolverinCOM- SOLMultiphysics^TMsoftwaredescribedtheanisotropicconditionofthetissuewithroot meansquarevaluesoflessthan27%.Signiﬁcantdifferenceswerefoundineffectivedif- fusioncoefﬁcientvaluesbetweenthemuscleandconnectivetissueat2^◦C(p-value<0.05).

Furtherstudiesmayconsiderotherdiffusingmoleculesandmuscletissues.

1. Introduction

Studiesofthemasstransferphenomenaofcompounds(addi- tivesandgases)throughmeatandﬁshtissueproviderelevant informationaboutprocessingtime,microbiologicalstability, and organoleptic characteristics, and they alsoyield infor- mationabouttheinteractionbetweenproductsandpolymer coatingsovertime(BenczeRøråetal.,2004;Gómez-salazar et al.,2015; Graiver etal., 2006).In this sense,a varietyof solutes for different purposes have been infused into ﬁsh muscletoprovideprotectionagainstlossofproteinfunction- alityduetolong-termstorageatrefrigerationtemperatures.

Marinatingand briningtechniquesareusedtoprovidecry-

∗ Correspondingauthor.

E-mailaddress:[email protected](W.Silva-Vera).

oprotection,ﬂavoring,acidiﬁcation,textureeffectsandcolor (Alizadehetal.,2009;Cabreretal.,2002;Goelleretal.,2004;

Simpsonet al.,2018;Wanget al.,2000),andseveralsolutes arecommonlyusedfortheseapplications,includingsodium chloride,calciumchloride,lemonjuice,citricacid,aceticacid, andtripolyphosphates.Additionally,thegenerationofprotein hydrolysatesobtainedfromfoodproteinshasattractedatten- tion because oftheir valuable,multifunctional and healthy technologicalcharacteristics(i.e.,antioxidative,antihyperten- sive,anti-inﬂammatory,waterretention,andbitterblocking capabilities), which makethem promisingnewingredients thatcanbeinfusedintomuscletissue(Zhangetal.,2018).To ensureamaximumandeveneffectthroughoutthetissue,it isessentialtounderstandthediffusionmechanismswithin thetissuesofinterest.Thus,manystudieshavefocusedon thediffusionprocessesofsolutesintoﬁshmusclebyapplying Fick’slawofdiffusion,usingassumptionsorapproximations https://doi.org/10.1016/j.fbp.2020.06.004

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Food and Bioproducts Processing

Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate

Liurong Huang

^a^,^b^,∗

, Wenxue Zhang

^a

, Xiaona Ding

^a

, Zhengfen Wu

^a

, Yunliang Li

^a

aSchoolofFoodandBiologicalEngineering,JiangsuUniversity,301XuefuRoad,Zhenjiang212013,Jiangsu,China

bInstituteofFoodPhysicalProcessing,JiangsuUniversity,301XuefuRoad,Zhenjiang212013,Jiangsu,China

Articlehistory:

Received12January2020

Receivedinrevisedform2May2020 Accepted29July2020

Availableonline8August2020

Keywords:

Soyproteinisolate Ultrasound

Energyirradiationmode Solubility

Structure

Emulsifyingproperties

a b s t r a c t

Theeffectsofdual-frequencyultrasoundpretreatmentswithdifferentenergyirradiation modes,includingenergy-gatheredultrasound(EGU),energy-divergentultrasound(EDU)and slitultrasound(SU)onthesolubilityandemulsifyingpropertiesofsoyproteinisolate(SPI) wereinvestigated.Thesurfacehydrophobicity,intrinsicfluorescencespectra,andcircular dichroismspectraofSPIweredetermined.Resultsrevealedthatallultrasonicpretreatments increasedthesolubilityofSPIsignificantly(P≤0.05).UltrasonicpretreatmentswithEDUand SUcouldnotimprovetheemulsifyingactivity(P>0.05).TheemulsionstabilityindexofSPI treatedbyEGUwashigherthanthoseofEDUandSUwiththesameultrasonictimeand powerdensity.Changesinsurfacehydrophobicityandintrinsicfluorescenceshowedthe unfoldingofproteinandexposureofhydrophobicgroupsasaresultofactionofultrasound.

TheCDspectraofSPIpretreatedbyoptimalEGU,EDUandSUshowedthatdual-frequency ultrasoundinducedthedecreaseof␤-sheetcontentsandincreaseof␣-helixandrandom coilcontentssignificantly(P≤0.05).Inconclusion,theinfluenceofEGUonthestructural andemulsifyingpropertiesofSPIwasmoresignificantthanthoseofEDUandSU.

1. Introduction

Inthesoybeanoilextractionindustry,alargenumberofdefat- tedsoyﬂakes are obtainedandtypically groundinto meal foranimalfeed.Soybeanmealcontainsabout35–45%(w/w) protein,whichisrichinessentialandbalancedaminoacids (VanEttenetal.,1959).Theuseofsoybeanproteinhasbeen ofincreasedinterest,primarilyattributedtoits highnutri- tionalvalue,steadysupply,andlowcostcomparedtoother cerealprotein(Chenetal., 2012). Oneimportantfunctional property of protein is its ability to stabilize emulsions by adsorbingtotheinterfacebetweenairandwateroroiland water, hence lowering the interfacial tension of the inter-

∗ Correspondingauthorat:SchoolofFoodandBiologicalEngineering,JiangsuUniversity,301XuefuRoad,Zhenjiang212013,Jiangsu, China.

E-mailaddress:[email protected](L.Huang).

facefilm(FoegedingandDavis,2011).However,thecompact globularstructureofnativesoyproteinisolate(SPI)alwayslim- itsitsinterfacialandemulsifyingproperties(Fernandez-Avila and Trujillo,2016).Therefore, amoreefficient modification methodshouldbedevelopedtoovercometheshortcoming.

Inrecentyears,ultrasoundtechnologywaswidelyapplied intheextractionoftargetcompounds, productionofbioac- tivepeptidesandmodiﬁcationofbiologicalmolecules.Owing toitscavitation,thermalandmechanicaleffects,ultrasound canunfoldproteinstructureandimproveitsfunctionalprop- erties(Chengetal.,2019;Yangetal.,2018).Acousticcavitation is consideredas themost importantfactor thatinﬂuences the ultrasonictreatment effect(Leighton,1995). Thesensi-

https://doi.org/10.1016/j.fbp.2020.07.021

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Food and Bioproducts Processing

Including cleaning and production phases in the eco-design of a milk evaporation process

Martial Madoumier

^a^,^b^,^c

, Catherine Azzaro-Pantel

^b

, Geneviève Gésan-Guiziou

^a,∗

aINRAE,InstitutAgro,STLO,F-35042Rennes,France

bLaboratoiredeGénieChimique,UMR5503CNRS,UniversitédeToulouse,ENSIACETINPT/UPS,BP84234,F-31432 Toulouse,France

cQualisud,MontpellierSupAgro,1101AvenueAgropolis,CS24501,34093MontpellierCedex5,France

Articlehistory:

Received10April2020

Receivedinrevisedform13June 2020

Accepted31July2020

Availableonline11August2020

Keywords:

Eco-design Cleaning Kinetics Model Evaporation Dairysector

a b s t r a c t

Thecleaningphaseisseldomincludedintheeco-designoffoodprocesses,sincefewclean- ingkineticsmodelsexist.Thegoalofthisstudywastoinvestigatebeneﬁtsofincluding acleaningkineticsmodel,whichconsidersthreemajoroperatingparametersofcleaning (concentration,temperatureandﬂowrate),intheeco-designofafoodprocess.Tothisend, wedevelopedaneco-designapproachfora dairyevaporatorprocessthatincludesboth productionandcleaningphases.Acleaningkineticsmodelwasselectedtopredictclean- ingdurationasafunctionoftheoperatingparametersofcleaning.Cleaningdurationalso dependsonthefoulingsurfacedensity,whichdependsonthedurationoftheproduction phase.Foulingsurfacedensitywaspredictedusingthreehypotheticalfoulingkineticslaws.

Afteroptimization,environmentalandeconomicimprovementswereobservedinprocess performance.Theevaporationprocessisoptimizedatahighcleaningtemperature(95^◦C), aﬂow-ratesimilartothatusedduringtheproductionphaseandalowcausticsodacon- centration(<2%).Thisstudyhighlightsthattooptimizefoodprocessesinamoreprecise way,cleaningkineticsshouldbeincludedandusedtoidentifyparametersthatinﬂuence performanceoftheoverallprocess.

1. Introduction

Cleaning-in-place(CIP)iscommonlyusedinthefoodindustry toensurehygienicsafetyoffoodsandrecoverplantperfor- mance;however,ithashighoperatingandinvestmentcosts (Tamime,2009)andenvironmentalimpacts(Eideetal.,2003).

Thisisparticularlytrueinthedairyindustry,whichhaslong non-productionperiodsdedicatedtoCIP(4–6hperday)and ahugevolumeofefﬂuentsgeneratedbyCIP(50–95%ofthe volumeofwaste sent tothewastewatertreatment facility, regardlessofthetypeorsizeoftheplantorequipment(Marty, 2001;Sage,2005)).

∗ Correspondingauthor.

E-mailaddress:[email protected](G.Gésan-Guiziou).

Eco-design and optimization of food processing have attractedmuchattention inthe pasttwodecades (Stefanis etal.,1997;Bangaetal.,2008;Erdo ˘gdu,2008;Sharmaetal., 2012).Ecodesignisanenvironmentalmanagementapproach thataimsatintegratingenvironmentalissuesintotheproduct developmentprocess,inordertoimprovetheenvironmental performanceofaproductacrossitsentirelifecycle.However, theCIPprocedurehasrarelybeenconsidered.Theliterature indicates thatthreeapproaches havebeenused toaddress CIPintheeco-designoffoodprocesses,butnoneofthemhas includedcleaningkineticsmodels,whichrepresentthemajor operatingparametersofcleaning:

• TheﬁrstapproachusesLifeCycleAssessmenttoidentify thealternativeCIPprocedurewiththelowestenvironmen- talimpactsbycomparingmultipleCIPprocedures(Eideand Ohlsson,1998;Eide,2002;Eideetal.,2003).Thisapproach https://doi.org/10.1016/j.fbp.2020.07.023