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One of the most crucial factors in determining the consumer acceptability of processed or non-processed food products is their textural characteristics. Textural properties of food items can be created during processing by different techniques, one of which is drying. Drying which is one of the most widely used preservation methods of food products can extend their shelf life and generate unique sensory characteristics. The complicated process of drying is characterized by massive deformations while simultaneously transferring heat and moisture. Texture parameters of the dried food products vary depending on the type of dried food product (fruit and vegetables, grain and cereals, meat and marine), including the final volume, porosity, crust formation, and bulk density. Thus, this review focused on the examination of the textural characteristics of dried food items, the impact of the drying process, and the applied method on textural parameters. This study has also investigated the importance of pretreatment methods in improving the textural properties and quality of dried products. Furthermore, this review also considers the importance of modeling for texture prediction, discussing the different modeling approaches and their principles and applications. Recent applied nondestructive methods for textural analysis have been discussed in terms of application and performance. [ABSTRACT FROM AUTHOR]

Bulk density is among the fundamental properties for defining quality attributes of dehydrated foods. Mathematical models offer elegant tools for predicting bulk density and therefore optimizing dehydration processes. In this contribution, three machine learning techniques, namely extreme learning machine (ELM), support vector machine (SVM), and evolutionary polynomial regression (EPR), were assessed for predicting bulk density. Comprehensive experimental data including eight variables (product, initial moisture content, initial bulk density, pretreatment, technology, temperature, pressure, and microwave power) from 191 datasets were used to feed the models. All possible combinations of input variables were examined with ELM to obtain the optimum models involving three to eight input variables. The latter were ranked from one to eight according to their impact on the performance of the models in predicting bulk density. The results showed that the product and drying technology are the essential variables for predicting bulk density. The minimum impact on predictions was observed for pretreatment and power. The initial moisture content was shown to be relevant for predicting the bulk density of freeze-dried products. In addition, the best models obtained by ELM were examined and compared with SVM and EPR models. The SVM showed the highest accuracy, but the EPR had the best performance when both the accuracy and simplicity of the models were considered simultaneously. The developed equations can be used as tools for predicting bulk density and exploited in optimizing dehydration processes without needing costly, time-consuming, and energy-demanding experiments. Opportunities and limitations of artificial intelligence have also been discussed. [ABSTRACT FROM AUTHOR]

This study examined the effect of various process factors on the drying of fresh water filleted prawns (Macrobrachium felicinum). The aim was to obtain data utilizing experimental and theoretical analysis that can be applied in equipment development and process optimization for drying seafood. Thus, pre‐treated prawns at different brine concentrations were dried at three isothermal conditions using a laboratory oven. The experimental moisture content data was changed to a moisture ratio and was employed to determine the drying attributes of the prawn. Drying condition optimality was explored more for model suitability using seven drying models in existence. Treatment of the prawns at a brine concentration of 2–6% affected the drying kinetics. The effective moisture diffusivity and activation energy for brine treatments ranged from 3.66 × 10−7 to 7.52 × 10−7 m2/s and 39.09 to 40.86 kJ/mol respectively while the specific energy required for the drying procedure varied from 44.52 to 76.34 kWh/kg after 9–14 h continuous drying at 50–70°C. Furthermore, the drying data's optimization demonstrated that the optimum temperature for drying filleted prawns in thin layers was 60.59°C with a brining concentration of 4.35%. The moisture ratio data fitted into semi‐theoretical and empirical model revealed that the Page model was the best model for samples pretreated by 0%, 4%, and 6% brine, whereas the Logarithmic model was the best‐fit for the samples brined with 2% solution. The study's data will be useful in developing and assessing drying techniques and systems for prawns and other related freshwater products. Practical Applications: Prawns (Macrobrachium felicinum) are a common dietary item in several countries, and demand for dried marine food delicacies is increasing as they are high in antioxidant poly‐unsaturated fatty acids, astaxanthin, and vitamin B12. However, because prawns are highly perishable and post‐harvest losses are predicted to make up 35% of daily catches, drying is required to minimize these losses. To guarantee that the drying process is both efficient and cost‐effective, optimum drying conditions must be established. As a result, this study was carried out to produce data that would be useful for drying pretreated prawn fillets. [ABSTRACT FROM AUTHOR]

The essentiality of categorizing dry foods plays a crucial role in maintaining quality control and ensuring food safety for human consumption. The effectiveness and precision of classification methods are vital for enhanced evaluation of food quality and streamlined logistics. To achieve this, we gathered a dataset of 11,500 samples from Mendeley and proceeded to employ various transfer learning models, including VGG16 and ResNet50. Additionally, we introduce a novel hybrid model, VGG16-ResNet, which combines the strengths of both architectures. Transfer learning involves utilizing knowledge acquired from one task or domain to enhance learning and performance in another. By fusing multiple Deep Learning techniques and transfer learning strategies, such as VGG16-ResNet50, we developed a robust model capable of accurately classifying a wide array of dry foods. The integration of Deep Learning (DL) and transfer learning techniques in the context of dry food classification signifies a drive towards automation and increased efficiency within the food industry. Notably, our approach achieved remarkable results, achieving a classification accuracy of 99.78% for various dry food images, even when dealing with limited training data for VGG16-ResNet50. [ABSTRACT FROM AUTHOR]

Solar drying is a renewable energy-based technique which is widely used for food preservation purpose. In this study, various drying characteristics of the solar-dried Solanum tuberosum samples of different thicknesses have been investigated at variable climate condition of Lucknow. A mathematical model has also been developed to validate experimental results to predict the drying rate, free moisture content, and other parameters. Pre-treatment of the food samples was also done before the experimental runs on the fabricated solar dryer. Global radiation has also been monitored during the study to correlate the heat transfer rate in inner and outer sides of the solar drying chamber. SEM analysis has also been done to analyze the surface morphology of solar-dried samples. All solar dried food samples have uniformly heated. There was no hot-spot condition present on the surface of the samples. The drying efficiency and payback period of the fabricated solar dryer have also been calculated as 22.9% and 1.42 years, respectively. Model data have been found in good agreement with the experimental data within a 5% error. This modified model can be used for different agro-based food materials such as carrot, kiwifruit, and yam. [ABSTRACT FROM AUTHOR]

We explore changes in agricultural practices on Pantelleria, a small volcanic island off Sicily, and connections among humans, barley, grapevines, and animals using anthropological and sociolinguistic approaches. We analyse key features of the decline and recent revitalization of Pantescan agriculture focussing on the intercropping of barley cultivated along elevated ridges between grapevines to protect against strong winds. We also assess the use of equines, including the now-extinct Pantescan donkey, and the role of dried food products, such as viscottu (barley "biscuit"), in food security and easing of women's household responsibilities, to understand how these legacies affect today's agricultural practices and Pantescans' values. We conclude that human and non-human connectedness, and farmers' knowledge of micro topo-climatic management, including land shaping, may contribute to the formulation of agricultural strategies in a context of environmental and societal crisis. [ABSTRACT FROM AUTHOR]

Nowadays, the hot air drying process is the most widely used method for producing dried food and agricultural products due to its suitable investment and low operational costs. However, one of the disadvantages of drying with hot air is the prolonged drying time, which sometimes leads to serious damage to the quality characteristics of the resulting products, especially at high temperatures. Therefore, there is a need to find the most suitable conditions for producing high-quality dried products. To conduct this experiment, after determining the desired number of samples, infrared preheating and ohmic heating were performed sequentially. In the first stage of preheating, the samples were placed in the ohmic heating device, and in the second stage, they were exposed to infrared radiation. Then, the samples were transferred to a hot air dryer for complete drying. The results showed that the antioxidant content increased with the increase in the thickness of the banana slices. Moreover, an increase in the drying temperature and the number of infrared lamps led to a reduction in the antioxidant content. The slices with less thickness and higher drying temperatures had the minimum phenol content. The maximum and minimum measured values of the total phenol content were 34.51 and 37.32, respectively. The range of variation in the solid soluble content was between 11.708% and 19.5437% Brix. In addition, at the same temperature values, an increase in the thickness of the banana slices resulted in a decrease in the solid soluble content of the samples. Furthermore, with an increase in the temperature for slices of the same thickness, the solid soluble content of the samples increased. Practical applications The purpose of this research is to evaluate the effect of the thickness factors of the sample pieces, the temperature of the hot air dryer along with ohmic heating pretreatments, and the infrared lamps in the hot air dryer on the quality indicators of banana. [ABSTRACT FROM AUTHOR]

Summary: The number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more 'natural' products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition. [ABSTRACT FROM AUTHOR]

This study determined the fertilizer potentials of the dehydrated food waste powder (DFWP) and spent coffee grounds (SCGs) through assessing their effects on yield, antioxidant activities, mineral and proximate compositions of leaf lettuce and Japanese hogfennel their efficiencies to inorganic fertilizers (N-P2O5-K2O, NPK). In this study, both organic amendments were applied at rates that supplied half, double and recommended nitrogen (N) requirements of the leaf lettuce (15 Mg N/ha) and Japanese hogfennel (10 Mg N/ha) established in Daejeon, South Korea. The recommended treatment of DFWP produced the highest lettuce and Japanese hogfennel yields, respectively. Halving the application rates of the organic amendments generally limited the yielding capacities while doubling them invoked negative yield responses in both crops. The highest antioxidant activities, mineral and proximate contents in both crops were obtained with the recommended dosage of amendments. The SCGs outperformed NPK in all the parameters of the Japanese hogfennel assessed in this study even though its impact on the leaf lettuce was adverse. Therefore, both DFWP and SCGs can effectively supply plant nutrients but their application rates should be regulated so as to avoid NaCl toxicity and elevated phytotoxicity in DFWP and SCGs, respectively. [ABSTRACT FROM AUTHOR]

To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlation between the force–displacement curves and acoustic spectrograms. The acoustic eigenvalues showed a consistent upward trend with the mechanical parameters during the drying process. With a wave crest reaching 152.8 dB and a signal maximum reaching 0.072, the structural stability of the dried noodles hardly induces a higher acoustic response. This suggests that the mechanical strength and rigidity of the dried noodles undergo minimal changes during this period. In comparison to the mechanical parameters, the acoustic eigenvalues accurately describe the changes in texture of dried noodles under various drying conditions, moreover, the sound threshold also provides a more effective response to the dried noodles' structural strength threshold. Therefore, the acoustic detection method can be applied to assist the conventional mechanical measurement in the field of the texture evaluation of dried food. [ABSTRACT FROM AUTHOR]

Pestil is a traditional and functional snack produced by removing moisture from fruit pulp using different methods. Although solar drying is common in traditional pestil drying, modern drying methods are preferred in industrial production. As one of these methods, heat pump drying (HPD) is considered to be the most favorable technique owing to its notable efficiency in the drying process and low energy consumption. Additionally, it has the capability to accurately regulate drying conditions, thereby enhancing the overall quality of the dried foods. The aim of this study was to investigate the effects of HPD conditions on drying kinetics and quality profile (total monomeric anthocyanin (TMA) content, total phenolic content (TPC), antioxidant capacity (AC), and carotenoid content) and their in vitro bioaccessibility of the cornelian cherry-capia pepper pestil. Also, it was aimed to produce high-quality pestil having bioactive properties by optimizing HPD conditions. Drying temperature (40–50°C) and cornelian cherry concentration (30–40%) were selected as independent variables for the response surface methodology (RSM). After in vitro digestion, pestil samples have higher bioaccessible β-carotene, α-carotene, lutein, and AC (especially for the DPPH method), whereas the drying process reduced the bioaccessibility of TPC in pestil samples. Using a RSM, we found that the way the responses (TMA, TPC, AC, and carotenoids) were related to the independent variables can be best explained by quadratic (Qc), reduced quadratic (RQc), and reduced cubic (RCc) models. These models had high R2 values, which mean they can accurately predict the outcomes. The optimal condition of responses with composite desirability of 0.852 was drying temperature at 46.68°C and 44.94% cornelian cherry concentration. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a stable toxin produced by fungal strains of Aspergillus and Penicillium. It is commonly found in a variety of food products, including dried fruit, coffee, and spices, raising concerns about their safety. This study was aimed to quantify OTA levels in different food products using HPLC with fluorescence detection. The pre-treatment process was optimised by employing immunoaffinity columns with Tween 20 to effectively remove interfering substances. An analytical method was developed, validated, and applied for OTA analysis in dried fruit, spices, and coffee samples. The validation procedure included determining detection and quantification limits, linearity, precision, and accuracy, as per the criteria specified by AOAC International. The validated method was successfully applied for OTA analysis in the selected food samples. Furthermore, health risk assessment was conducted based on the average intake and body weight of the Korean population. From the results, concentrations of OTA in the samples were found to be very low and therefore concluded not to pose significant threats to consumer health. [ABSTRACT FROM AUTHOR]

UK and EU regulators are evaluating the potential health benefits of restricting the use of lead ammunition. Little information is available on exposure of pets to ammunition-derived dietary lead from petfood containing meat from wild-shot game animals. We found dogfood including wild-shot pheasant meat to be widely available in the UK. 77% of samples from three raw pheasant dogfood products exceeded the EU maximum residue level (MRL) for lead in animal feed, with mean concentrations approximately 245, 135 and 49 times above the MRL. Concentrations > MRL were also found in a dried food containing pheasant, but not in a processed food, nor in chicken-based products. Lead concentrations in raw pheasant dogfood considerably exceeded those in pheasant meat sold for human consumption, possibly because the dogfood mincing process further fragmented lead particles from shot. Dogs frequently consuming such high-lead food risk adverse health effects; this should be considered within decision-making processes about regulation. [ABSTRACT FROM AUTHOR]

Since nonuniform drying in the continuous microwave harms the safety and quality of dried food materials, a significant quality improvement can be achieved by controlling the application time of the microwave. This study aimed to investigate the influence of microwave application time and power at a constant pulse ratio during the drying of zucchini on different product characteristics. The samples were first exposed to microwaves with powers of 360, 600, and 900 W alternately for 10, 30, and 50 s. After drying with intermittent microwaves, the process was continued using the hot‐air drying. Increasing the microwave application time and power caused a significant reduction in the total process time. The minimum drying time was obtained at 900 W and 50 s (259.44 min). Deff increased significantly by 24.4% and 34.1% with increasing application time and power, respectively. The highest shrinkage and bulk density were observed in the samples dried at 360 W and 10 s due to a longer total process time than the other treatments. Rehydration increased by 10.3% and 14.7% with increasing application time and power, respectively. A 33% decrease in energy consumption was noticed in the 900 W–50 s treatment compared to the 360 W–10 s treatment. Moreover, with increasing microwave application time and power, the lightness of the dried product decreased, and the total color difference increased. In summary, the 900 W power and 50 s application time produced a better‐dried product than the other treatments considering different quantitative and qualitative properties. The results of this research can be used in the food industry to dry products using microwave and hot air to control and improve their quality. [ABSTRACT FROM AUTHOR]

Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to explain the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to determine the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favourably impact TFC and hardness. Moreover, freeze-thaw pretreatment is suitable for infrared hot air, near-infrared, and hot air–microwave vacuum drying. The freeze-thaw pretreatment has also been effective in enhancing the quality of lotus roots, cranberries, and red dragons. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of osmotic dehydration (OD) pretreatment on the drying and quality of pineapple slices dehydrated using microwave hot air rolling bed drying method. The result suggested the OD pretreatment significantly reduced the moisture content of the food material before drying. It also slightly increased the moisture ratio decreasing rate in the early stage of drying based on the formation of microchannels during the pretreatment. The pretreatment also increased overall temperature and facilitated the transition of free water to bounded water during drying. Based on the pretreatment, the undesired browning of pineapple slices during drying was significantly inhibited. However, the OD pretreatment with 60 % (w/v) sucrose solution caused significant dehydration of the sample before drying, finally resulting in more dramatic browning. Compared with the sample without OD pretreatment, the dried pretreated pineapple slices exhibited an increased amount of collapsed cell structures and pores, due to the cell deformation and water diffusion during the pretreatment. These microstructure changes finally contributed to their increased hardness, springiness and chewiness. Although the pretreatment caused a slightly higher ascorbic acid loss in the final dried food materials, the product with an improved sugar-to-acid ratio was prepared, indicating its improved acceptability. Considering the overall characteristics profile of the dried pineapple slices, the OD pretreatment using 50 % sucrose solution for 24 h was the optimum condition to develop promising dried pineapple slices products. [ABSTRACT FROM AUTHOR]

Electric fields have been used in the manufacturing of powders in a number of ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic drying and electrostatic spray drying use electric fields to accelerate the evaporation of liquid from a surface, resulting in faster drying times and improved product quality. These technologies are used in the food and pharmaceutical industries to manufacture powders from liquid feed materials. In addition to enhancing drying rates, the use of electric fields in powder manufacturing can also help to retain the bioactivity of compounds in the final product. Many bioactive compounds are sensitive to heat and can be degraded or destroyed during conventional drying processes. By using electric fields to dry powders, it is possible to reduce the amount of heat applied and therefore preserve the bioactive compounds in the final product. This article reviews the different mechanisms of various electric field assisted technologies, i.e., electrohydrodynamic atomization, electrohydrodynamic drying, pulsed electric fields and a new approach of electrostatic spray drying, along with their potential food industry applications. [ABSTRACT FROM AUTHOR]

Plant-based food materials (PBFMs) such as fruits and vegetables contain various irregular cellular compartments. Like other engineering materials, the characterisation of micromechanical properties (MMPs) of PBFMs is intensely important for accurately estimating the functionality of dried food products. The application of a machine learning (ML)–based approach to characterise the MMPs is a promising idea. However, no intensive research in this regard has been attempted yet. Therefore, we proposed an ML-based modelling framework to characterise the MMPs of PBFMs during drying. A feed-forward artificial neural network (ANN) model with a backpropagation algorithm was developed and optimised with a genetic algorithm (GA)–based optimisation tool for characterising PBFMs, specifically carrots. Moreover, the accuracy of the ANN model was compared with a multiple nonlinear regression (MNLR) model. It was found that the developed network model agreed very well with the experimental data when predicting the elastic modulus, stiffness and hardness, with an accuracy of the goodness of fit (R2) values of 0.992, 0.993 and 0.802, respectively. It is expected that the developed model has incredible potential to characterise the MMPs of similar food products. [ABSTRACT FROM AUTHOR]

Global protein shortages and sustainability concerns have increased consumer demand for non-animal-derived protein. Dried whole-cell yeast (Saccharomyces cerevisiae) may be a suitable alternative to rendered protein meals in pet foods. The objective of this study was to investigate the effects of dried yeast in dog and cat foods on indicators that pet parents typically use to evaluate the suitability of a food for their pet. For this evaluation, two dog and two cat dry extruded diets were formulated. For each species, the test diet contained 10% dried yeast (Yeast) and the control diet was devoid of yeast (Control). Palatability, apparent total tract nutrient digestibility, and fecal quality of the foods were assessed in dogs and cats. Urine pH and specific gravity were measured in cats as indicators of urinary tract health. In dogs, the Yeast diet showed equivalent or better palatability compared to the Control diet based on total food consumption (P  = 0.06), average daily consumption (day 1, P  = 0.10; day 2, P  = 0.54), and first choice preference over 2 consecutive days (P  = 0.005). Cats showed a strong preference for the Yeast diet with more than double the consumption during the 2-d test period (P  = 0.001). More cats showed a first-choice preference for the Yeast diet (24 vs. 16), but the difference was not statistically significant (P  = 0.21). There were no significant differences in stool quality or nutrient digestibility when fed Yeast vs. Control diets to the dogs and cats (P  > 0.05). All cats produced urine with pH and specific gravity values within the normal range, though specific gravity was lower in the Control group (P  = 0.003). This study provides support for the acceptability and digestibility of dog and cat diets containing dried yeast as an alternative protein source. [ABSTRACT FROM AUTHOR]

The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity. [ABSTRACT FROM AUTHOR]

Foods shrink and deform when air-dried; thus, these phenomena have been included in drying models as they affect the estimated both moisture behavior and water diffusivities (D ). However, these models are not used to estimate the morphometric parameters of dried foods, especially shape indices, as they are almost exclusively described by experimentally data-driven empirical equations. Therefore, this study was aimed at obtaining several morphometric indices from the solution of a drying model incorporating both the size and shape changes of foods. The model was used to analyze drying data of a non-cellular model food (mortadella slices, 9.5 mm × 9.5 mm × 80 mm) obtained at 60, 70 and 80 °C, where its morphometric behavior was monitored by image analysis. When solved, the drying model reproduces the shape changes of food occurring between its initial and final states, allowing the estimation of morphometric parameters such as the available surface for mass transfer (S ), the specific area (a ), the compactness (c ), and the roundness (r ), this last property evaluated trough a previously unreported algorithm. The food-deforming drying model reproduced the evolution of all the morphometric parameters with a low error ( M R D < 8 % ). The drying model was unable to reproduce the shape indices (c and r ) when deformation was not considered in the solution, while S and a separated from the experimental trend at free moisture fractions < 0.5. D values estimated with food deformation were between 1.21 × 10−10 and 1.95 × 10−10 m2/s, while about a 9% overestimation of this property occurred when this phenomenon was neglected. [ABSTRACT FROM AUTHOR]

Situated in the middle Hexi corridor, a vital passage of the ancient Silk Road, the Heishuiguo site was a military town on the northwestern frontier of the Han Dynasty (202 BCE–220 CE). To understand the lifestyle of the Heishuiguo population, levels of dental caries and tooth wear were assessed. Archaeological findings and historical records revealed a mixed subsistence strategy dependent upon agricultural production and domesticated animals at Heishuiguo. This was also supported by evidence from stable isotope analysis. Teeth are an excellent material for the reconstruction of ancient diet, subsistence strategies, and social behavior. The rate of dental caries in the Heishuiguo population fell into the range of mixed economic population. Tooth wear analysis, however, shows a conflicting result. Anterior tooth wear is particularly severe at Heishuiguo, indicating subsistence practices similar to hunter‐gatherers and modern Xinjiang Kazakhs. As a major Han garrison, the majority of the Heishuiguo populace were either immigrants or the descendants of immigrants. Their diet, with rich nutritional value, portability, and adapted to long‐term preservation needs, suited environmental requirements at Heishuiguo. However, these foods generally required heavier use of cutting and tearing motions with the anterior teeth. Frequent occlusion (alignment) as a result of such actions resulted in severe tooth wear. Such tooth wear may be attributed to a preference for tough, dry foods, such as nang cake along the Heishuiguo population, as well abundant meat consumption. Such a dietary culture resulted from the hot and dry climate, complex geographical conditions, and abundant resources at Heishuiguo. The result was that a unique lifestyle and dietary culture gradually formed at Heishuiguo due to this creative adaptation to the local environment. [ABSTRACT FROM AUTHOR]

This article investigates the modeling aspects of mass transfer during osmodehydration of apple cubes. The obtained experimental data were fitted to three mathematical models: Azuara's equilibrium mass‐transfer model (AM), Fick's second law (FSL), and a Luenberger observer (LO). Two scenarios were considered for the mathematical modeling of mass transfer between the osmotic solution and the apple cubes. First, constant apple volume during the osmodehydration process was assumed. Then we included volume shrinkage in the dehydrated product as part of the model. The effect of the osmotic agent in the apple dehydration was also addressed by considering two different osmotic solutions, apple juice concentrate, and sucrose solutions, with different concentrations (40, 50, and 60 °Brix). The equilibrium parameters estimated with the AM model were similar to the parameters determined experimentally (p >.05). The LO model accurately describes the solute mass transfer dynamics during the osmodehydration process (R2 >.950). The overall findings indicate that considering the volume shrinkage as part of the model strongly influences the parameter estimation. When considering volume shrinkage in the FSL model, the estimated diffusivity parameters ranged from 1.26 to 5.05 × 10−10 m2/s for water and 0.68–19.35 × 10−10 m2/s for solutes, respectively. Not considering product shrinkage in the diffusivity model leads to overestimating both water diffusivity (29.9–76.8%) and solute diffusivity (25.3–52.8%). Practical Applications: Osmotic dehydration (OD) refers to a mass transfer process where solutes are transported from a hypertonic solution to a food material, while water moves from the food material towards the solution. OD improves the appearance and taste of dehydrated foods, helps inhibit the growth of dangerous microorganisms, and decreases enzymatic browning in some foods. Sucrose solutions are frequently used as osmotic solutions for food treatment in OD. An alternative to sucrose is to treat food with fruit juice concentrates. Fruit juice concentrates have low water activity and can provide bioactive compounds that enrich the dehydrated product. Understanding the effect of different factors on mass transfer during osmotic dehydration is thus critical for the efficient design, optimization, scaling‐up, and operation of OD food treatment processes. Furthermore, the proper selection of osmodehydration conditions allows us to obtain high‐quality food products with specific composition, textural/sensory properties, and microbiological characteristics. Therefore, osmotic dehydration is a food processing alternative that allows us to obtain high‐quality food products with good nutritional attributes. [ABSTRACT FROM AUTHOR]

Dehydration is one of the most widely used food processing techniques, which is sophisticated in nature. Rapid and accurate prediction of dehydration performance and its effects on product quality is still a difficult task. Traditional analytical methods for evaluating food dehydration processes are laborious, time-consuming and destructive, and they are not suitable for online applications. On the other hand, vibrational spectral techniques coupled with chemometrics have emerged as a rapid and noninvasive tool with excellent potential for online evaluation and control of the dehydration process to improve final dried food quality. In the current review, the fundamental of food dehydration and five types of vibrational spectral techniques, and spectral data processing methods are introduced. Critical overtones bands related to dehydration attributes in the near-infrared (NIR) region and the state-of-the-art applications of vibrational spectral analyses in evaluating food quality attributes as affected by dehydration processes are summarized. Research investigations since 2010 on using vibrational spectral technologies combined with chemometrics to continuously monitor food quality attributes during dehydration processes are also covered in this review. [ABSTRACT FROM AUTHOR]

Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product's formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D. [ABSTRACT FROM AUTHOR]

Tomatoes are one of the most frequently consumed crops in the world, and they can be cultivated all year using present production methods. Tomatoes are produced for either manufacturing tomato paste, tomato pulp, tomato sauce, and ketchup or consumed as fresh fruit. However, excessive moisture levels in tomatoes generally result in increased water activity that promotes quality degradation and increases enzymatic activity, which leads to microbial growth. Therefore, the spray drying method is used to produce dried food powder, which may reduce postharvest losses while adding value to the raw product. The purpose of the paper is to review scientific research on the influence of carrier agents and operational parameters of spray-drying fruit extracts on physicochemical qualities such as moisture content, hygroscopicity, solubility, bulk density, water activity, and color difference. The current paper reviews the various formulation and process factors that impact the physicochemical characteristics of tomato powder microparticles produced by spray drying in order to find the optimum parameters to produce tomato powders with a high and effective product yield with improved powder qualities. [ABSTRACT FROM AUTHOR]

Edible coatings based on polysaccharides have been applied on pieces of fruits and vegetables before drying because of their potential to improve physical and nutritional characteristics of dehydrated plant foods. In the present study, physical and thermal properties of pectin-based films, with and without the incorporation of by-products obtained from the processing of red guava, were determined. These properties allow one to predict the likely behaviour of these films when used as edible coatings on guava pieces, during and after their dehydration. Thus the structural and morphological characteristics and the physical, thermal and sorption properties of the films and of the fruit pulp were determined, using scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and the static gravimetric method to determine the water-sorption curves. The addition of by-products provided crystallinity to the pectin film, attributed to their cellulose content, and hardly altered the water retention capacity of the pectin films. However, the pectin contributed to presenting a slightly higher sorption moisture at equilibrium, as compared to the guava pulp. The glass transition temperatures reported at extremely low moisture contents, both in the pulp and in the films with added by-products, indicated that at intermediate moisture contents, the fruit/film ensemble was in the rubbery state at room temperatures, providing softness to the dehydrated product. The images showed good integration of the edible films with the surface of the guava pieces. [ABSTRACT FROM AUTHOR]

Milk and dairy products are unique and essential for growth and healthy development not only for the young but also for all ages, the present work was performed to determine some toxic heavy metals in some dried dairy products sold in Alexandria City. A total of 120 samples representative as 60 milk powder,30 infant foods and 30 dried ice cream mix were collected from groceries and supermarkets and analysed for toxic heavy metal residues including (Pb, Cd, Al and Sn) by using atomic absorption flame emission spectrophotometer. The obtained results revealed that the mean (SD) level of Lead in the examined of milk powder, infant food and dried ice cream mix samples were 0.185 ± 0.138, 0.134 ± 0.033 and 0.159 ± 0.185 ppm, the samples exceeded the permissible stated by Egyptian standards (0.02ppm) were 23(38.33%), 8(26.66%), and 13(43.33%), respectively. While Cadmium residues was detected in 13 (21.66%), 7 (23.33%) and 11 (36.66%), the samples exceeded the Egyptian standards permissible limit (0.05 ppm) were 7 (11.66%), 3 (10%) and 6 (20%), respectively. Aluminium was detected in 10 (16.66%), 5 (16.66 %) and 7 (23.33 %) of examined milk powder, infant food and dried ice cream mix, only 3(5%) of examined milk powder samples were exceeded the permissible limit (0.5 ppm). Tin was detected in 13(21.66%), 9 (30 %) and 10 (33.33 %) of examined milk powder, infant food and dried ice cream mix, respectively. All positive samples were within the Egyptian standards permissible limit (200 ppm). Suggestive measures were discussed to prevent or minimize the levels of toxic heavy metals in dried dairy products. [ABSTRACT FROM AUTHOR]

Cronobacter sakazakii continues to be isolated from ready-to-eat fresh and frozen produce, flours, dairy powders, cereals, nuts, and spices, in addition to the conventional sources of powdered infant formulae (PIF) and PIF production environments. To understand the sequence diversity, phylogenetic relationship, and virulence of C. sakazakii originating from plant-origin foods, comparative molecular and genomic analyses, and zebrafish infection (ZI) studies were applied to 88 strains. Whole genome sequences of the strains were generated for detailed bioinformatic analysis. PCR analysis showed that all strains possessed a pESA3-like virulence plasmid similar to reference C. sakazakii clinical strain BAA-894. Core genome analysis confirmed a shared genomic backbone with other C. sakazakii strains from food, clinical and environmental strains. Emerging nucleotide diversity in these plant-origin strains was highlighted using single nucleotide polymorphic alleles in 2000 core genes. DNA hybridization analyses using a pan-genomic microarray showed that these strains clustered according to sequence types (STs) identified by multi-locus sequence typing (MLST). PHASTER analysis identified 185 intact prophage gene clusters encompassing 22 different prophages, including three intact Cronobacter prophages: ENT47670, ENT39118, and phiES15. AMRFinderPlus analysis identified the CSA family class C β-lactamase gene in all strains and a plasmid-borne mcr-9.1 gene was identified in three strains. ZI studies showed that some plant-origin C. sakazakii display virulence comparable to clinical strains. Finding virulent plant-origin C. sakazakii possessing significant genomic features of clinically relevant STs suggests that these foods can serve as potential transmission vehicles and supports widening the scope of continued surveillance for this important foodborne pathogen. [ABSTRACT FROM AUTHOR]

Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product. [ABSTRACT FROM AUTHOR]

Black rosehip (Rosa pimpinellifolia L.) fruit is a rich source of anthocyanins and has been promoted for several bioactive properties. Drying this fruit can increase its shelf life and enhance its applications in functional food products. This study aimed to optimize the microwave drying process of black rosehip fruit. The process was optimized based on the effect of microwave power (300, 500, and 650 W) and the amount of sample per batch (50, 75, and 100 g) on the amount of total anthocyanins and individual anthocyanins (cyanin chloride, cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-glucoside, and cyanidin chloride). The effect of different drying conditions on color, microstructure, and texture was also investigated. The bioaccessibility of anthocyanins from the dried food sample at optimum conditions was assessed by in vitro gastrointestinal digestion. The results showed that microwave power and the amount of sample had a significant effect on the anthocyanin content of black rosehip fruit. The optimum conditions were determined to be 350 W power and 50 g sample mass. Lower microwave power and less sample mass produced dried fruits which were slightly darker, less red and less yellow. The hardness of dried fruit was also significantly affected by the microwave drying conditions. The dried black rosehip at optimum conditions showed a high bioaccessibility of cyanidin-3-glucoside (82.6 ±4.1%) which is known for a wide range of bioactive properties. • Microwave drying is a sustainable method of drying black rosehip fruit. • Microwave power and amount of sample per batch can affect anthocyanins. • A 350 W power and 50 g sample mass are ideal to conserve the anthocyanins. • The color of the dried product is also affected by those variables. • Microwave drying can produce highly bioaccessible cyanidin-3-glucoside. [ABSTRACT FROM AUTHOR]

Novel food resources rich in nutrition particularly protein are superior alternative food resources to enhance the present food supply. Drying of novel food resources is very important for future food manufacturing due to their high moisture content. This review summarizes current drying techniques applied to the approved and potentially developed novel food resources (insects, microalgae, edible mushrooms, and coarse cereals) and evaluates their effects on the physicochemical, nutritional, and sensory properties of these food resources. Dried novel food resources are commonly regarded as functional ingredients to improve the nutrition characteristics and textural properties of conventional foods, meanwhile strongly contributing to the rapid development of future food. In this work, applications of these dried novel food resources in prepared dishes, 3D-printed foods, and functional foods are critically reviewed along with a concise discussion of challenges ahead in their commercial applications. The application prospects of novel food resources are also proposed. This review provides some useful information for choosing appropriate drying techniques applied to novel food resources. The use of dried novel food resources will greatly promote the multiple development of future food. [Display omitted] • Combination drying is not frequently applied to new food resources. • New food resources provide fortification nutrition for traditional diets. • Prepared dishes and 3D-printed food are promising future foods. • Acceptance is the key issue for the deep utilization of new food resources. [ABSTRACT FROM AUTHOR]

Snacks constitute a huge share of the food market. In recent years there has been a global change involving the implementation of sustainable food production techniques and an increase in consumer awareness of the impact of the food they consume on their well-being and health. There is an increasing interest in snacks with health-promoting properties, especially vegetables. This trend is reflected in the search for new, both thermal and non-thermal, technical solutions in the drying process. The article describes a comprehensive review of changing methodologies for drying and roasting plant materials with supporting treatments, creating hybrid processes that have a significant impact on the quality of dried food and contribute to process optimization and energy savings. The use of microwaves, infrared, ultrasound, blanching, pulsed electric field, pulsed vacuum, and cold plasma, and also osmotic treatment/enrichment, edible coatings are included. Combining hybrid drying methods, particularly those assisted by microwave, infrared, ultrasound, and vacuum, is effective in reducing drying times and maintaining high nutritional quality. Microwave, superheated steam, and infrared-hot air roasting prove efficient in achieving energy savings, retaining functional compounds, and enhancing sensory and nutritional value in roasted products. Selecting from a wide range of methods is crucial to ensuring the production of snacks with the desired properties, especially considering issues of dietary trends and sustainable techniques toward energy savings. • Current dietary trends indicate the high nutritional value of dried vegetable snacks. • Health-promoting dried vegetable snacks may help maintain optimal nutritional balance. • Sensory quality is as important as nutritional and health-promoting value. • Development of drying techniques needed for the production of vegetable snacks. • Increasing process efficiency, saving resources, and reducing food waste are needed. [ABSTRACT FROM AUTHOR]

Drying of foods is a complex process where heat and mass transfer occur simultaneously, accompanied by a reduction in volume. The penetration of continuous heat energy applied during food drying plays a significant role in inducing thermal stresses in the food. Moreover, drying is crucial in removing water with a heterogeneous distribution from the food, impacting the final food quality. Therefore, it is essential to assess and validate the effects of drying practices on the quality of foods with high nutritional value and economic significance foods obtained by organic farming are more nutritious and of higher quality compared to conventional. Although the regulations define certain rules and limits in the cultivation stage of organic foods, there are deficiencies in the definitions and rules regarding the sustainability of quality in the processing stage of these foods. This review article aims to examine the physical and chemical traits of dried organic foods, including their vitamin content, antioxidant properties, color, and texture components. The available evidence on the beneficial effects of different power and temperature levels applied with various drying systems on quality parameters in foods is reported and discussed. The results of this research indicate that the use of freeze, infrared, and intermittent microwave drying methods can lead to improved final quality of the dried foods. However, it is crucial to emphasize that the effectiveness of these techniques may vary depending on the physicochemical properties of the foods and the specific drying conditions employed. This review highlights the various drying methods that can be employed to enhance the quality of organic foods, while considering the experimental factors that can impact their processing characteristics and quality attributes. • Organic foods are more nutritious and of higher quality compared to conventional. • The drying process of organic foods significantly influences the final quality. • While rules for cultivating organic foods are clear, there are deficiencies in regulations regarding the sustainability of quality in drying stage. • Freeze, infrared, and microwave drying are recommended for enhancing the final quality of dried organic foods. [ABSTRACT FROM AUTHOR]

Three-dimensional (3D) food printing is an effective technology for creating food designs with complex appearances and customized nutritional profiles. However, controlling the deformation of 3D printed foods during processing remains a challenge. Here, a food hydrocolloid with customizable designs during heating and dehydration was designed using cellulose nanocrystals (CNC) and gelatin (G). The resultant cellulose nanocrystals-gelatin (CNC-G) hydrocolloid exhibited favorable rheological characteristics for three-dimensional (3D) printing. 3D printing allows the controlled oriented alignment of the CNC particles within the hydrocolloid along the printing direction, endowing the CNC-G hydrocolloid with highly anisotropic structures. This anisotropic property can cause a strain mismatch during dehydrated food processing, leading to a specific deformation of the hydrocolloid. By adjusting the 3D printing parameters and intentionally designing of the 3D printed structures, the alignment degree of CNCs within the hydrocolloid can be controlled, and thus, its deformation can be programmed. The customizable deformation of CNC-G hydrocolloid during food processing was deliberately designed through printing, and its adaptability and flexibility are demonstrated through the "flapping" of a butterfly and the "blooming" of a four-leaf clover. The flexibility and customizability of CNC-G hydrocolloid in 3D printing provide a new strategy to achieve deformation and precise control of 3D printed foods during processing. [Display omitted] • A responsive food hydrocolloid prepared through 3D printing. • The CNC particles in the hydrocolloid align under shear force during 3D printing. • The anisotropic structure makes the food hydrocolloid deform during dehydration. • The deform actuations of hydrocolloid can be controlled by printing parameters. [ABSTRACT FROM AUTHOR]

[Display omitted] • Developed models can be rapid and straightforward tools for predicting porosity. • The EPR technique provided the simplest models, along with explicit equations. • Most relevant inputs were found to be the product type and the technology used. • Developed porosity models can help optimize and design food drying processes. Porosity is a relevant characteristic of dried products, and it depends on several parameters such as food material properties, drying technologies, and process conditions. The multifaceted interactions between these parameters make the mathematical modeling of porosity a difficult task. In recent decades, Artificial Intelligence (AI) tools were found to be efficient in describing complex and non-linear problems in many fields. The aim of this contribution was assessing AI techniques to predict porosity of dried foods using a database comprising nine experimental input variables. In total, 511 combinations of these input variables were modeled with the extreme learning machine (ELM) technique. The input variables with the most impact on porosity prediction were highlighted after a systematic investigation, and the relevant combinations of input variables were selected. The product, technology, pretreatment, temperature, and pressure input variables were found to have the most influence on porosity predictions (ELM 5-inputs model: R=0.887, RMSE=0.102, AIC=-5.852, NSE=0.786). In addition to ELM technique, the support vector machine (SVM) and evolutionary polynomial regression (EPR) were also used for modeling the best combinations of input variables obtained with the ELM. The comparison between these three modeling techniques revealed that EPR provided practical models in terms of simplicity and accuracy (EPR 5-inputs model: correlation coefficient (R)=0.874, root mean square error (RMSE)=0.107, Akaike's information criterion (AIC)=-206.555, Nash-Sutcliffe efficiency (NSE)=0.763), but SVM provided the most accurate model (SVM 9-inputs model: R=0.895, RMSE=0.099, AIC=2.927, NSE=0.797). The ELM model with 5 inputs, ranked as the second most accurate among all models was deemed practically favorable compared to others due to its minor statistical differences from the SVM model with 9 inputs, coupled with the advantage of featuring only 5 inputs instead of 9. External data was used to validate the models, and the predictions of porosity were in agreement with the experimental data. Creating a model that can effectively predict the porosity of dried foods across various drying scenarios is a significant challenge in porosity modeling. This study tackles this challenge by evaluating different AI techniques to develop the most versatile predictive model for porosity in dried foods. The developed models can be used as rapid and straightforward tools for predicting porosity of dehydrated products and therefore assist in designing and optimizing drying processes. [ABSTRACT FROM AUTHOR]

Aims: The current study was conducted to investigate the effects of atmospheric dielectric barrier discharge (DBD) plasma on the reduction of B. cereus and S. aureus, both potential hazardous bacteria on Gwamegi. Methods and Results: DBD plasma devices (1.1 kV, 43 kHz, 5–60 min, N2: 1.5 lpm for 5, 10, 20, 30 and 60 min) were used to investigate the reduction effect. In the B. cereus by DBD plasma treatment, the 5–60 min indicated a reduction of 0.2–1.2 log CFU/g. The reductions of S. aureus at the same duration time of DBD plasma were 0.1–1.1 log CFU/g. The D‐values for B. cereus and S. aureus were 49.0 (R2 = 0.98) and 61.0 (R2 = 0.94) min, respectively. The pH values for 0–30 min (6.00–6.01) were not significantly different, but significant differences at 60 min (6.09). There were no significant sensorial differences in colour (6.4–5.2) and flavour (6.2–5.3), but showing significant differences in appearance (6.6–5.2), texture (6.3–5.1) and overall acceptability (6.5–5.5). Conclusions: This study indicates that the 60 min of DBD plasma treatment resulted in >1 log CFU/g of B. cereus and S. aureus without concomitant adverse changes in pH and most sensory properties in semi‐dried Gwamegi. Significance and Impact of the Study: This novel DBD plasma technology can be applied in semi‐dried food production and distribution processes to enhance dried fishery food hygiene and safety. [ABSTRACT FROM AUTHOR]