Pesticide residues on dried star anise remain major barrier to product safety and quality; current washing practices unfortunately fail to balance decontamination efficiency with retention of bioactive compounds. Suitability of emerging decontamination media, in particular alkaline electrolyzed water (ALEW), for star anise has nevertheless not been assessed. The present study therefore compared use of ALEW with use of conventional methods at ambient and high-temperature conditions to decontaminate star anise; four representative fungicides were tested. Quality of dried star anise was then determined in terms of color, rehydration behavior, shikimic acid and volatile oil contents. ALEW treatment at ambient temperature provided superior pesticide reduction (9.3–14.7%) compared with other treatments; such treatment also led to enhanced rehydration capacity and color. Unexpectedly, high-temperature soaking markedly reduced effectiveness of ALEW and caused significant losses of shikimic acid and volatile oils. Machine learning modeling identified support vector regression as most accurate tool to predict influences of pH, soaking temperature and soaking time of ALEW on pesticide residues decontamination and reveals distinct parameter sensitivities among different pesticides. Short-duration, ambient ALEW treatment offers practical and quality-preserving solution for pesticide control in star anise processing, with clear implications for sustainable spice manufacturing.

This study aimed to produce the hydrolysates of Xuanwei ham bone using enzymatic hydrolysis assisted by microwave and ultrasound pretreatment. A back propagation artificial neural network (BP-ANN) model was utilized to predict the optimal conditions, which involved 15 W/g bone for 15 min of ultrasound pretreatment and 5 W/g bone for 30 min of microwave pretreatment, achieving the highest degree of hydrolysis (DH). The model predicted a DH of 27.69, closely aligning with the experimentally measured actual DH of 28.33. DPPH radical scavenging and TBARS demonstrated that hydrolysates prepared by ultrasound combined microwave pretreatment (UMH) exhibited the highest antioxidant activity and significantly inhibited lipid oxidation. GC-MS analysis revealed that the UMH showed removal of bitter volatile flavor compounds, such as o-Cresol and m-Cresol, the retention of aromatic volatile compounds, such as 2-pentylfuran, formation of new aromatic volatile compounds such as 3-methylbutanal, and the reduction in certain aldehyde and ketone compounds. Pearson correlation analysis elucidated that the reduction in aldehyde and ketone compounds was positively linked to the enhanced antioxidant capacity of UMH. The results obtained hold substantial significance for enhancing the added value of Xuanwei ham within the food industry.

Fresh-cut Chinese quince slices (CQS) are known for their unique flavor, making them popular ingredient in Asian cuisine. However, their quality can be easily altered by required processing, including pasteurization, and prolonged storage. The present study examined key characteristic changes of CQS subjected to 3 pasteurization methods viz. hot-water blanching (HWB), radio-frequency-assisted hot water (RFW) heating and high-pressure processing (HPP). Changes upon storage at 25 degrees C for 28 days were also examined. RFW heating showed favorable trends in preserving the color, texture, microstructure, acidity, taste and aroma of CQS compared with HWB and HPP, both immediately after pasteurization and during storage. RFW-heated sample also exhibited significantly higher (p < 0.05) total phenolics content (6.85 mg GAE/g) and antioxidant activities (DPPH and ABTS radical scavenging activities of 33.21 and 40.84 mu M TE/g) than other samples. The results highlight the potential of RFW heating pasteurization in minimizing quality degradation of CQS and may have potential application in other fresh-cut fruits.

While combining multiple edible mushrooms enhances overall flavor, the mechanisms governing these perceptual interactions are not fully understood. Three aroma-dominant edible mushrooms (Tuber melanosporum, Tricholoma matsutake, and Thelephora ganbajun Zang) were selected as representatives to systematically study their aroma perception interactions from the sensory and molecular levels. A total of 80 volatile compounds were identified in the three edible mushrooms, among which 13 were key aroma-active compounds. Subsequently, when these three types of edible mushrooms were mixed in pairs, it was found that their overall aroma became more harmonious and gentle. Results from the Feller’s additive model showed that interactions among key aroma compounds included 9 masking effects, 4 additive effects, and 3 synergistic effects. Compared with interactions within single mushroom species, these effects were more diverse, explaining from the sensory level why combining different mushrooms enhances overall aroma performance. Furthermore, multi-ligand molecular docking analysis revealed that hydrophobic interactions and hydrogen bond stability were not only the main forces governing the binding of aroma compounds to olfactory receptors, but also key factors influencing perceptual interactions among different aroma compounds. Overall, this work deepens the understanding of interaction mechanisms underlying aroma formation and perception in edible mushrooms.

The modern fast-paced lifestyle and dietary habits of people have resulted in an increased consumption of high-calorie foods, ultimately facing obesity like health problems. Cereals are staples in many countries in the world, which contain mainly carbohydrates and act as the main calorie source. To improve its nutritional and health properties, new starch derivatives have been studied for the last few decades. One of such products is high-amylose wheat starch, which is produced by genetic modification and other novel technologies. High-amylose starch shows a retarded glucose uptake owing to its relatively lower glycemic index, revealing its effectiveness in preventing obesity related type II diabetes mellitus. Moreover, additives are indispensable ingredients in food processing. The content of high-amylose starch and additives can significantly affect the texture properties and sensory attributes of the final product. Choosing the appropriate types and quantities of additives effectively enhances the product's taste and consumer acceptance. This paper summarizes the effects of high-amylose starch and small-molecule additives on texture properties, processing, and sensory attributes. Through the first synergistic study, it elucidates regulatory mechanisms and optimal addition levels, offering insights for improving quality and developing healthy, tasty wheat foods.

Silver carp (Hypophthalmichthys molitrix) often suffers from low consumer acceptance due to fishy odor and poor muscle quality. To address these issues, tamarind aqueous extract (TAE) was applied as a natural immersion treatment to improve odor and muscle quality in silver carp. Results show that TAE significantly reduced key fishy odor compounds, including hexanal, nonanal, and 1-octen-3-ol. Neochlorogenic acid was identified as the predominant phenolic component, accounting for 16.21% of TAE, and was found to form stable hydrogen-bonding and hydrophobic interactions with volatile odorants. Additionally, TAE immersion enhanced muscle properties by increasing water-holding capacity and tenderness while reducing shear force. The treatment also stabilized myofibrillar protein structure, resulting in a more compact microstructure and lower surface hydrophobicity. Overall, TAE alleviated fishy odor and enhanced muscle stability mainly via phenolic-protein interactions, presenting a natural strategy for improving the sensory quality of freshwater fish.

This study investigated the effects of KCl substitution for NaCl on the structural properties, Na+ release, and saltiness retention of κ-carrageenan-myofibrillar protein composite gels under low ionic strength conditions. Composite gels were prepared at a total ionic strength of 0.1 mol/L with 0.5% κ-carrageenan, in which NaCl was replaced by KCl at levels of 0%, 20%, 50%, and 100%. The effects of KCl substitution on gel properties, microstructure, intermolecular interactions, Na+ release during oral processing, and sensory characteristics were evaluated. Moderate KCl substitution significantly improved gel properties, with the 20% KCl group exhibiting the highest gel strength, viscoelasticity, and water-holding capacity. Microstructural analysis revealed that 20% KCl substitution promoted the formation of a continuous and compact protein-polysaccharide network, whereas excessive KCl substitution caused heterogeneous aggregation and structural defects. The enhanced gel properties were associated with increased hydrophobic interactions and disulfide bonding, which stabilized the network and improved water immobilization. During oral processing, the 20% KCl group maintained efficient Na+ release, achieving comparable late-stage Na+ release to the full NaCl group, and showed the highest saltiness perception and overall acceptability. Moderate K+ incorporation promoted κ-carrageenan network formation while retaining sufficient Na+ to support myofibrillar protein gelation. The reconstructed protein-polysaccharide network facilitated Na+ migration and release during chewing, thereby compensating for saltiness loss caused by sodium reduction. Overall, 20% KCl substitution (0.08 mol/L NaCl +0.02 mol/L KCl) achieved a balance between sodium reduction, structural enhancement, and saltiness retention, providing a potential strategy for developing low-sodium meat products.

Blanching is widely applied as a pretreatment for drying star anise, yet how different pretreatment routes regulate enzyme activity, tissue structure, and final quality remains insufficiently clarified. Here, hot-water blanching (HB), alkaline blanching (AB), radio-frequency treatment (RF), high pressure processing (HPP), and alkaline-assisted HPP (AHPP) were comparatively evaluated, with freezing incorporated as a non-thermal pretreatment option. Drying behavior, water-state redistribution, color development, enzyme activities, bioactive compounds, and aroma-related attributes were assessed to elucidate structure-function relationships. Freezing-assisted pretreatments provided the most consistent improvement in dehydration, reducing the overall drying time from ∼19 h (untreated) to 13-15 h and markedly decreasing residual bound/immobilized water after drying. AHPP resulted in the highest essential oil yield (1.92-fold), while freezing combined with HPP produced the highest redness parameter (a⁎ = 14.96), closer to market-typical coloration. Although HB fully inactivated PPO and POD, it led to substantial color deterioration. Total phenolic and flavonoid contents decreased significantly after AHPP (p < 0.05), likely due to enhanced diffusion/leaching losses. Overall, the results indicate that pretreatments modulate enzyme activities and quality primarily through controlled structural alteration, and freezing-assisted strategies offer a practical route to improve drying efficiency while tuning key quality attributes of dried star anise.

The interfacial and functional properties of water-soluble protein (WP) from honeybee pupa are highly sensitive to environmental conditions, which govern its applicability in food systems. This study investigated the effects of pH (3–11), ionic strength (0–1 M NaCl), and sucrose concentration (0–1 M) on the colloidal behavior, surface hydrophobicity, sulfydryl exposure, functional properties, and interfacial characteristics of WP. These findings provide valuable reference data for future processing of bee pupa protein. Acidic conditions (pH 3) resulted in a high surface hydrophobicity (H0). Conversely, alkaline conditions enhanced protein interfacial activity. Specifically, the foaming capacity (FC) increased significantly with pH, reaching 90.88% at pH 11, which was approximately 2.5 times higher than that at pH 5 (35.10%). Moderate ionic strength (≤0.05 M NaCl) exerted minimal effects on particle size, while high salt levels (≥0.5 M) promoted aggregation via salting-out, increasing H0 from 219.91 (0 M) to 459 (1 M). Sucrose had little impact on particle size but significantly altered system viscosity. Interfacial measurements confirmed that moderate ionic strength (0.05 M NaCl) combined with sucrose addition (0.05 M) improved protein spreadability, yielding low contact angles of 9.60° and 9.93°, respectively. From the perspective of oil–water interfacial tension, increased pH and moderate sucrose concentrations reduce interfacial tension, promoting protein adsorption, whereas high salt and high sugar concentrations inhibit surfactant activity. Functional property evaluations indicated that alkaline conditions enhance foaming and emulsifying activity. Under conditions near pH 5, both foam and emulsion stability were optimal (foam stability ~99.95%), while the emulsifying capacity (~64.83%) was achieved at pH 11. As ion concentration increases, EC decreases. Sucrose concentration has no significant effect on emulsifying properties. These findings provide a quantitative reference for the tailored processing of honeybee pupa protein as a functional ingredient in food systems.

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods.

This study provides an integrative investigation of four honeybee pupa protein fractions-namely crude protein (CP), water-soluble protein (WP), salt-soluble protein (SP), and alkali-soluble protein (AP)-by systematically correlating their composition, structural characteristics, and functional properties. Among them, WP was best in terms of extraction yield (77.4%) and solubility (333.75 mg/g), while CP showed superior nutritional quality, comparable to milk protein. Protein identification results revealed 460 proteins in CP, 402 in WP, 10 in AP, and 13 in SP. Functionally, WP and SP exhibited the highest water- and oil-binding capacities. Foaming ability followed the order as WP > CP approximate to AP > SP, while emulsifying activity was the highest for AP (63.47 m(2)/g), followed by CP approximate to WP > SP. Rheological analysis indicated that WP formed strong thermally induced gel networks, while CP and AP maintained elastic but weak gel structures. CP exhibited a dense and compact lamellar structure with strong intermolecular aggregation, while WP showed a loose and porous microstructure with well-dispersed lamellae. Additionally, SP displayed uniform granular and fragmentary morphologies, forming a moderately porous but relatively compact network, stabilized by ionic interactions, while AP underwent partial unfolding, leading to the exposure of hydrophobic residues. SP displayed a salt-associated aggregation. Overall, the four fractions of protein in bee pupa exhibited distinct microstructures and functional properties. WP and AP are ideal for emulsion and foaming properties of food systems, while CP is better suited for nutritional fortification.

Background: Emulsions underpin formulations across foods and related industries, yet aqueous-continuous, nutrient-rich systems are prone to microbial growth. Bacteriostasis/sterilization is therefore necessary but uniquely constrained, because interventions that improve microbial safety can simultaneously perturb droplet interactions and interfacial films, compromising stability and functionality. Scope and approach: This review provides an indicator-oriented synthesis of thermal (pasteurization, UHT/ retorting, RF/MW) and non-thermal routes (HPP, ultrasound, PEF, UV/PL, scCO2), including practical combined schemes. Across technologies, we align microbial endpoints (e.g., reported CFU/log reduction and spore/ resistant-organism constraints) with emulsion/interfacial descriptors (droplet-size distribution, zeta-potential, interfacial/colloidal rheology and macroscopic instability such as coalescence and phase separation) together with quality and compositional outcomes (nutrient/bioactive retention, volatile changes, oxidation markers). Key findings and conclusions: Thermal routes deliver robust pathogen control, but excessive thermal load or nonuniform heating can impair emulsions via interfacial weakening, droplet growth/phase separation, oxidative flavor defects, and losses of thermolabile nutrients. Accordingly, thermal-process refinements emphasized in this review include uniformity control, tailored time-temperature trajectories, vacuum-assisted heating, and microencapsulation-based protection to reduce unnecessary quality penalties. Non-thermal routes alleviate heat-driven damage but remain strongly parameter-and matrix-dependent, showing either stabilization or aggregation/instability, with spore/resistant organisms and scale-up uniformity as recurring constraints. Beyond single technologies, we discuss practical process-optimization options-formulation/emulsifier selection and design, preconditioning steps, and modest combined schemes-to better reconcile microbial targets with emulsion quality.

Color is critical determinant of market grade and commercial value of star anise (Illicium verum Hook. f.). However, mechanisms underlying its characteristic green-to-reddish-brown transformation during processing remain insufficiently understood. The present study investigated color evolution of star anise by comparing ultrasound-assisted electrolyzed water treatment (UEWT) with conventional hot-water blanching (HWB) using framework combining drying kinetics, E-nose, LF-NMR, untargeted LC-MS data as well as machine learning modeling. UEWT significantly enhanced drying efficiency, shortening drying time to 8 h compared to 13 h in case of HWB. LF-NMR spectra revealed that UEWT maintained distinct water mobility profiles, effectively reducing internal mass transfer resistance. UEWT also intensified the chromatic transition, as evidenced by a decline in L*, rapid increases in a* and BI, a greater ΔE, an overall decrease in H, and higher late-stage C* values than those observed under HWB. Catechin depletion, accompanied by formation of oligomeric oxidation products, represents key transformation pathway associated with color development. Among the evaluated machine learning models, ANN-based model exhibited superior performance, achieving high prediction accuracy for both moisture content (R2 > 0.98) and catechin content (R2 > 0.92). These findings provide new insights into physicochemical basis of color formation and offer practical strategy for real-time quality control during industrial drying of aromatic crops.

This study investigates the synergistic modulation of rheological and intermolecular interactions properties in starch-butter-whey protein composites for enhanced 3D food printing precision. By systematically varying butter-to-whey protein (WP) ratios (8:1 to 12:3), nine formulations (C1-C9) were characterized. Rheological analysis revealed that specific ratios critically influence network formation: high WP content (e.g., C6) increased viscosity but reduced structural stability under dynamic stress, while high butter content (e.g., C7) promoted the formation of a fat crystal network acting as a filler, significantly elevating storage (G ') and loss (G '') moduli, indicating superior structural integrity and elasticity (low tan delta). RVA and DSC analyses further demonstrated how butter and WP competitively influence gelatinization behavior and thermal transitions, impacting paste stability. FTIR and protein secondary structure analysis confirmed molecular-level interactions, linking enhanced beta-sheet content and specific spectral shifts (e.g., intensified 1740 cm-1 peak) in optimal formulations like C7 (12g butter:1g WP) to improved network strength. Consequently, C7 exhibited the highest printing accuracy and stability, demonstrating that precise butter-WP ratio control synergistically optimizes extrudability and shape fidelity.

Apple juice extraction generates substantial amounts of pomace rich in phenolic compounds, many of which are poorly recovered due to polysaccharide-phenolic interactions and limited mass transfer. Here, radio frequency (RF) blanching was applied to comminuted apple solid-liquid mixtures to enhance bioactive phytochemical release and antioxidant capacity in pressed juice, compared with water-bath (WB) blanching. Under the RF-9 treatment condition (9 cm electrode gap), the mixture heated from 27 to 70 °C in 8 min (WB: 25 min). RF-9 increased total phenolics and flavonoids to 29.35 mg GAE/100 mL (+90.5%) and 21.75 mg RE/100 mL (+222.2%), with ∼50% higher DPPH/ABTS activity. Browning was suppressed (L* 47.35, +37%). GC-MS showed better retention of fruity esters/alcohols and reduced aldehyde off-notes, supported by SEM-observed cell wall disruption. Overall, RF blanching shows potential as a rapid pretreatment to improve pressed apple juice quality and enhance the transfer of bioactive compounds into the juice phase.

This study used black soldier fly protein (BSFP) as a base material and added 0%, 1%, 2%, 3%, 4%, and 5% of grape seed anthocyanidins (GSAs) to prepare composite gels. Through the combined use of low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy, scanning electron microscopy, and rheometry, the relationships among GSA dosage (0-3%), gel structural properties (secondary protein conformation, water status, and microscopic morphology), and rheological printability were systematically evaluated. It was found that the better GSA content fell within 1-3%, and under this condition the extrusion-type 3D printing performance of the composite gels was significantly enhanced. At a 3% addition amount, the proportion of disordered conformations decreased (random coiling decreased from 15.93% to 15.46%), the ordered structure increased (β-sheet increased from 35.25% to 35.43%), and deformation resistance was enhanced. Low-field nuclear magnetic resonance showed an increase in the proportion of non-flowing water and an increase in physical constraints. Scanning electron microscopy showed a reduction in pore size and a thickening of pore walls, forming a denser 3D network. Rheologic analysis indicated that 3% GSA reached the maximum zero-shear viscosity (η0) and that the storage modulus (G') and loss modulus (G″) were higher in the experimental group than those in the control group. Printing fidelity increased from 45.73% in the control group to 60.08% in the 1% group, 62.14% in the 2% group, and 71.05% in the 3% group (p < 0.05). The 3-5% groups (fidelity: 71.05-75.66%) all achieved hollow cylindrical printing without collapse and had excellent self-supporting performance. However, excessive addition (4-5%) caused excess GSA to adsorb onto the protein skeleton surface, reducing the apparent viscosity and damaging the printing performance. Based on all the indicators, the composite gel with 3% GSA achieved the best balance between printability and structural integrity. Our research offers a new idea for using flavonoid compounds to improve the 3D printing performance of insect protein gels. The prepared composite gels can be used as food printing inks and applied to personalized nutrition customization, functional food development, and sustainable protein alternative product fields.

This study develops a liposome-inulin gel delivery system to enhance the environmental and gastrointestinal stability of Lactobacillus rhamnosus. As the inulin gel ratio increases from 1:1 to 1:3, the encapsulation efficiency of probiotic-loaded system (L-Lip@gel) significantly increases, reaching ∼89% (P < 0.05), accompanied by an increase in particle size, reduced zeta potential (-6.2 mV) and a higher polydispersity index (0.47). Microstructural characterisation indicates that the inulin gel coating interacts with the hydrophilic core of liposomes via hydrogen bonding and steric effects, forming a stable composite structure. During 28 days of storage, viable probiotic counts remain >6 log cfu/mL and exceed to 7 log cfu/mL under acidic conditions, oxidative stress and simulated gastrointestinal digestion. The release behaviour follows both the zero-order and Korsmeyer-Peppas kinetic models with significantly reduced membrane permeability (P < 0.05). Overall, the proposed system effectively enhances probiotic stability and bioavailability.

Extrusion-based three-dimensional food printing requires inks that can be smoothly extruded while maintaining sufficient structural stability after deposition. In this study, gelatin and κ-carrageenan were first mixed and then subjected to post-mixing pH regulation before spray drying, producing composite powders with different structural states. These powders were incorporated into yellow peach pulp gels to prepare fruit-based printing inks, and their printing performance, extrusion behavior, mechanical properties, particle-size distribution, and microstructure were systematically evaluated. The results showed that the structural state formed during gelatin–κ-carrageenan powder preparation was closely associated with the extrusion stability and shape retention of the final inks. Among the tested formulations, the ink prepared with gelatin–κ-carrageenan powder pre-regulated to pH 4.0 exhibited the best overall printability. Although its pore-area fidelity was slightly lower than that of the sample pre-regulated to pH 3.5, it produced more stable multilayer cylinders and better-defined lattice structures. In addition, the pH 4.0 sample showed the lowest and most stable extrusion force and the highest Young’s modulus, indicating a favorable balance between extrusion flowability and post-deposition support. Microstructural observations and particle-size analysis suggested that pH regulation altered the aggregation state and local morphology of the gelatin–κ-carrageenan system. Samples prepared at higher pH values tended to form larger and less uniform aggregates, which was unfavorable for stable extrusion and shape retention. Overall, post-mixing pH regulation of gelatin–κ-carrageenan provides a practical strategy for improving the printing-related properties of fruit-based gel inks.

In this study, the interaction mechanism between tamarind seed polysaccharide (TSP) and gluten proteins was elucidated at both structural and molecular levels. The addition of TSP significantly enhanced the water retention capacity and rheological properties of gluten proteins, indicating improved viscoelasticity and hydration characteristics. Fourier transform infrared analysis revealed increased α-helix and β-sheet contents, along with a decrease in β-turns, which contributed to a more elastic and cohesive gluten network. Raman spectroscopy indicated that tryptophan residues were embedded in a more hydrophobic and ordered microenvironment. Changes in SDS-PAGE band patterns, coupled with the appearance of high-molecular-weight aggregates in SE-HPLC, indicated enhanced protein aggregation and disulfide-mediated network formation. Thermal analyses (DSC and TGA) revealed that the peak temperature increased from 61.20 °C to 63.53 °C, and the degradation temperature increased from 312.69 °C to 314.51 °C, demonstrating enhanced structural rigidity and thermal stability of the TSP-gluten complex. Microscopic observations revealed that low concentrations of TSP (0.5% and 1%) induced a denser and smoother gluten network. Molecular dynamics simulations further confirmed that TSP established stable multipoint hydrogen bonds and van der Waals interactions with glutenin subunits, resulting in a more compact and stable conformation. Collectively, these findings provide novel mechanistic insights into the structural reinforcement of gluten induced by TSP.

This study aims to optimize the radio frequency (RF) pasteurization process for thermosensitive fruit and vegetable pulps by investigating key factors that influence the heating performance of a folded pipeline RF heating system, using passion fruit pulp as a model. To achieve this, a folded conveying pipe system was designed to optimize the heating process. The effects of varying conductivity, viscosity, volume flow rate, and electrode gap on the RF heating rate and temperature during the isothermal stage of passion fruit pulp were investigated. The results showed that increasing the salt content (0.1 %-0.3 %) improved the heating rate of the passion fruit pulp. When the salt content exceeded 0.3 %, the temperature during the isothermal stage remained essentially unchanged. Extreme viscosities were found to reduce the temperature during the isothermal stage, while increased flow rate and decreased electrode gap contributed to more efficient heating. The findings demonstrate that the folded conveyance pipeline setup can enhance RF heating for potential large-scale industrial applications, offering an effective method for pasteurizing viscous acidic foods.