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Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure
September 2024
This study investigated the effects of ultrasonication on thawing rate, physicochemical properties, water migration, distribution and microstructure of pork at different frequency combination modes...
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Printing the future of food: The physics perspective on 3D food printing
September 2024
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering precise and customized food creations. This short review explores the fundamental concepts and physical...
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Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
September 2024
Changes in gluten during the freezing process could cause a deterioration in dough quality, which would be solved by electrostatic field treatment. This paper investigated the effects of electrostatic...
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Prediction of physicochemical and textural properties of post-harvest ‘Hayward’ kiwifruit based on creep properties
September 2024
The main purpose of this study was to explore the feasibility of predicting the physicochemical and texture characteristics of ‘Hayward’ kiwifruit through a theoretical model. Sixteen physicochemical...
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Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
September 2024
The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic...
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Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder
September 2024
The consumption of Nigerian lesser known crops has been advocated by many researchers. Replacement of wheat flour with acha (Digitaria exilis) and de-fatted Moringa oleifera cake in pasta production...
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The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
September 2024
Consumer demand for high-quality, nutritious juice products is steadily increasing. Ongoing research and innovation in juice extraction technologies will likely further shape the landscape of the juice...
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Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat
September 2024
In this study, four drying methods, including hot air drying (HAD), catalytic infrared drying (CIRD), electric infrared drying (EIRD), and electric oven drying (EOD), are used to prepare dried chicken...
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Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs
September 2024
The gelling properties and flavor quality of preserved eggs are affected by temperature reached during pickling. In response, this study investigates the effects of different temperature-controlled...
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Physical action of nonthermal cold plasma technology for starch modification
September 2024
Nonthermal cold plasma technology has emerged as a novel and promising approach for modifying starch, offering distinct advantages over traditional methods. This article explores the fundamental physical...
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