Study on the Effects of Food Freezing and Microencapsulation Techniques on Physicochemical Properties of Food
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 March 2022) | Viewed by 335
Special Issue Editors
Interests: food engineering; modelling in drying; machine design
Special Issues, Collections and Topics in MDPI journals
Interests: food science; food chemistry; food analysis; antioxidant activity; food processing; food quality; food engineering; food preservation; postharvest treatment
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food freezing and microencapsulation are most common and cost-effective techniques used in food processing for extending the shelf life and retaining the flavour of food materials. To engineer effective and efficient food processes related to these two operations, it is important to establish a good understanding of changes during freezing and microencapsulation, and of the underlying mechanisms. Most of the applied micro-encapsulation techniques are based on modifications of three basic methods: spray-drying, phase separation (coacervation), and solvent extraction/evaporation.
The mathematical description of physiochemical changes through appropriate models is the focus of current studies to ensure optimum frozen-product quality from processing to final use or consumption. The modelling and optimization of freezing operation parameters, as well as novel freezing and microencapsulation methods applied to improve quality retention, process efficiency, and energy requirements, are also areas of current research.
Special Issue aims to identify and review changes in physiochemical properties during freezing and microencapsulation, as well as the latest available techniques and their benefits in food processing operations.
Dr. Wijitha Senadeera
Dr. Giuseppina Adiletta
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
- food freezing
- microencapsulation
- food processing
- shelf life
- flavour
- spray-drying
- solvent extraction/evaporation
