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Foods
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Emerging Thermal Food Processing Technologies
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Emerging Thermal Food Processing Technologies

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (15 January 2022) | Viewed by 20824

Special Issue Editors

Dr. Asgar Farahnaky

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food innovation; advanced food processing technologies; food physics and rheology; value addition to foods; functional foods; hydrocolloids; food nanotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. Mahsa Majzoobi

E-Mail Website
Guest Editor
School of Science, RMIT University, Melbourne, VIC 3083, Australia
Interests: food processing; starch; grains; cereals; value-addition; plant products; bakery products
Special Issues, Collections and Topics in MDPI journals
Dr. Mohsen Gavahian

E-Mail Website
Guest Editor
Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

While thermal processing is needed for food preparation, the limitations of conventional thermal processing technologies are presenting challenges for the 21st century food industry. Hence, during the past few decades, new thermal technologies have emerged to address these issues. These attractive technologies include ohmic, microwave, radiofrequency, and infrared, which have been used for various purposes (e.g., extraction, pasteurization, evaporation, sterilization, and drying).

Recent publications in this innovative research area have shown great potential for application in the food industry. In addition, the food engineering society and industry are striving for new insights, with reports of the mechanisms underlying these processes and approaches needed to improve the scalability of emerging processing technologies and enhance food product characteristics.

The journal Foods is inviting researchers to submit original research, critical reviews, and short communications to be reviewed for publication in a Special Issue on “Emerging Thermal Food Processing Technologies”.

Topics to be covered include (but are not limited to):

  • Emerging technologies—ohmic heating, microwave heating, radiofrequency heating, infrared heating, refractance window, novel thermal sterilization 
  • Development of new thermal processes based on emerging technologies
  • Development of new products using emerging food processing technologies
  • Effects of emerging thermal processing technologies on food quality characteristics
  • Upscaling studies on thermal processing technologies
  • Emerging thermal processing technologies to boost efficacy of conventional processes
  • New energy- and time-saving processing technologies 
  • Combined thermal and non-thermal technologies

Dr. Asgar Farahnaky
Dr. Mahsa Majzoobi
Dr. Mohsen Gavahian
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • emerging thermal processing technologies
  • ohmic heating
  • microwave heating
  • radiofrequency heating
  • infrared heating
  • refractance window
  • novel thermal sterilization
  • novel extraction/evaporation techniques

Published Papers (7 papers)

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Editorial

Jump to: Research, Review

2 pages, 181 KiB  
Editorial
Editorial Overview on Emerging Thermal Food Processing Technologies
by Mohsen Gavahian, Mahsa Majzoobi and Asgar Farahnaky
Foods 2022, 11(11), 1543; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111543 - 24 May 2022
Cited by 1 | Viewed by 1396
Abstract
In many cases, thermal processing technologies are necessary to provide safe food products [...] Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)

Research

Jump to: Editorial, Review

14 pages, 345 KiB  
Article
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
by Endrit Hasani, Barbara Csehi, Lívia Darnay, Márta Ladányi, István Dalmadi and György Kenesei
Foods 2022, 11(4), 521; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040521 - 11 Feb 2022
Cited by 11 | Viewed by 3192
Abstract
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role [...] Read more.
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes). Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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19 pages, 2664 KiB  
Article
Application and Effects of Ohmic-Vacuum Combination Heating on the Quality Factors of Tomato Paste
by Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Francesco Cacciola and Salam A. Ibrahim
Foods 2021, 10(12), 2920; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10122920 - 25 Nov 2021
Cited by 8 | Viewed by 2727
Abstract
Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, [...] Read more.
Ohmic-vacuum combination heating is a common method used in the food industry as a concentration process. In the present study, an OH-VC combination heating system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C and pressure of 0.3, 0.5, and 0.7 bar and electric field of 1.82, 2.73, and 3.64 V/cm using a central composite design. The effects of heating conditions on the quality and sensory evaluation of tomato paste were also evaluated. Each combination of temperature, pressure, and the electric field was quantified for specific energy consumption, energy efficiency, and productivity. A decrease of 35.08% in the amount of acid ascorbic and lycopene content 19.01%, using conventional heating compared to ohmic-vacuum heating under optimized conditions, was attained. The results also highlighted an increase in the amount of HMF (69.79%) and PME (24.33%) using conventional heating compared to ohmic-vacuum heating under optimized conditions. Ascorbic acid, lycopene, titratable acidity, productivity, energy efficiency was higher than conventional heating; on the other hand, HMF, PME, pH, SEC were lower than conventional heating at the applied OH-VC process. No significant effects between OH-VC and conventional heating on the TSS were observed. In addition, OH-VC heating was highly efficient in the inhibition of bacterial growth. Further, a minor effect on the sensory properties of tomato paste with OH-VC heating compared to the conventional treatment. The obtained results indicate a strong potential for an OH-VC combination heating system as a rapid-heating, high-efficiency alternative for saving electrical energy consumption and preserving nutritional value. Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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12 pages, 2940 KiB  
Article
Effect of a Novel Microwave-Assisted Induction Heating (MAIH) Technology on the Quality of Prepackaged Asian Hard Clam (Meretrix lusoria)
by Yi-Chen Lee, Chung-Saint Lin, Wei-Han Zeng, Chiu-Chu Hwang, Kuohsun Chiu, Tsung-Yin Ou, Tien-Hsiang Chang and Yung-Hsiang Tsai
Foods 2021, 10(10), 2299; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102299 - 28 Sep 2021
Cited by 7 | Viewed by 2150
Abstract
The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic [...] Read more.
The microwave-assisted induction heating (MAIH) method—an emerging thermal technique—was studied to heat the prepackaged raw hard clam (Meretrix lusoria). The cooking effects on microbial and physiochemical qualities of clam were investigated. After the heating of the clam meat samples, the aerobic plate count (APC), psychrotrophic bacteria count (PBC), and total volatile basic nitrogen (TVBN) levels decreased with increasing heating time, but the shucking ratio, area shrinkage, and texture (hardness, cohesiveness, and chewiness) increased. In addition, the L* (lightness) and W (whiteness) of the clam meat samples increased significantly at the beginning of the heating period, whereas they decreased significantly with extended heating time. However, a* (redness) had the opposite trend. This study found that when clams were heated for more than 120 s at 130 °C or 150 s at 90 °C, they displayed obvious shrinking and a yellow-brown appearance, indicating that they are overcooked. After heating by MAIH for at least 110 s at 130 °C or 130 s at 90 °C, the samples were cooked well and gains a completely shucking, along with no microbial count detected. Therefore, the results indicated that the optimum heating conditions for prepackaged hard clams subjected to an MAIH machine were 130 °C for 110 s or 90 °C for 130 s. Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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11 pages, 878 KiB  
Article
Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran
by Yen-Hui Chen, Yu-Fen Yen and Su-Der Chen
Foods 2021, 10(4), 810; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040810 - 09 Apr 2021
Cited by 18 | Viewed by 2686
Abstract
Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant [...] Read more.
Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity. The results showed that the suitable electrode gap for a 1 kg sample load was 6 cm, and it only took 2 min to heat rice bran from 25 °C to 100 °C. Besides, there were no significant differences in the total phenolic content, flavonoid content and color between the untreated and RF-treated group, and the DPPH free radical scavenging activity of the RF treatment reached 84.8%. The acid value, free fatty acid content and peroxide value of the RF-treated rice bran met the quality standard after 8 weeks of storage at 4, 25 and 37 °C. In summary, this study provides valuable information about the RF heating procedure, and shows the great potential of RF technology for stabilizing rice bran efficiently. Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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12 pages, 1414 KiB  
Article
Preliminary Evaluation of a Novel Microwave-Assisted Induction Heating (MAIH) System on White Shrimp Cooking
by Yi-Chen Lee, Chih-Ying Lin, Cheng-I Wei, Hung-Nan Tung, Kuohsun Chiu and Yung-Hsiang Tsai
Foods 2021, 10(3), 545; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10030545 - 06 Mar 2021
Cited by 10 | Viewed by 2804
Abstract
The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh [...] Read more.
The microwave-assisted induction heating (MAIH) system provides comprehensive heating by combining microwave heating (with 1300 W of power and 2450 MHz of frequency) in the top part and induction heating (with 1800 W of power) in the bottom part. In this study, fresh white shrimps were placed in a sealed crystallized polyethylene terephthalate (CPET) container and heated in the MAIH system at two temperatures (130 and 90 °C) from 60 to 120 s. Afterwards, the shrimp samples were rapidly cooled, and the changes in the shrimp quality, including the appearance, cook loss, aerobic plate count (APC), color values, and texture, during the heating process were analyzed. The results demonstrate that longer heating times decrease the APC levels, but increase the cook loss, color values (lightness, redness, and whiteness), and texture (hardness, cohesiveness and chewiness) of the white shrimp samples. In particular, the white shrimp is fully cooked and gains a completely red appearance, along with no APC detected after heating in the MAIH system at 130 °C for at least 80 s or at 90 °C for at least 100 s. In summary, to achieve a good appearance, no APC detected, and low cook loss, the following heating conditions are recommended for cooking white shrimp in the MAIH system: heating at 130 °C for 80 s or at 90 °C for 100 s. This novel MAIH technology allows food to be heated and sterilized after being packed, thereby eliminating the post-pollution issue. To the best of the authors’ knowledge, this is the first study to evaluate the use of MAIH in the application of food processing. Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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Review

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27 pages, 1660 KiB  
Review
Mechanistic and Machine Learning Modeling of Microwave Heating Process in Domestic Ovens: A Review
by Ran Yang and Jiajia Chen
Foods 2021, 10(9), 2029; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092029 - 29 Aug 2021
Cited by 12 | Viewed by 3620
Abstract
The domestic microwave oven has been popularly used at home in heating foods for its rapid heating rate and high power efficiency. However, non-uniform heating by microwave is the major drawback that can lead to severe food safety and quality issues. In order [...] Read more.
The domestic microwave oven has been popularly used at home in heating foods for its rapid heating rate and high power efficiency. However, non-uniform heating by microwave is the major drawback that can lead to severe food safety and quality issues. In order to alleviate this problem, modeling of microwave heating process in domestic ovens has been employed to simulate and understand the complicated interactions between microwaves and food products. This paper extensively reviews the mechanistic models with different geometric dimensions and physics/kinetics that simulated the microwave heating process. The model implementation and validation strategies related to the model accuracy and efficiency are also discussed. With the emergence of the machine learning technique, this paper also discusses the recent development of hybrid models that integrate machine learning with mechanistic models in improving microwave heating performance. Besides, pure machine learning models using only experimental data as input are also covered. Further research is needed to improve the model accuracy, efficiency, and ease of use to enable the industrial application of the models in the development of microwave systems and food products. Full article
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
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