The particle-fluid convective heat transfer coefficient (h fp) is a critical parameter in cooking processes, determining heat and mass transfer rates between food particles and heating media, which has a significant impact on the final food quality. In this study, pork loin was used as the test sample. The particle-fluid relative velocity was measured and a linear relationship was established between control conditions and particle-fluid relative velocity during boiling, steaming, and stir-frying processes. The h fp was determined by a hypothetical trial algorithm, which revealed its relationship with the cooking operating conditions. Additionally, the dimensional analysis method was employed to construct h fp dimensionless models during cooking processes. Our results demonstrated the existence of a linear relationship between the heating power during boiling and steaming, the stirring speed during stir-frying, and the particle-fluid relative velocity (Equations 11-13). The h fp values for boiling, steaming, and stir-frying ranged from 544 to 1321, 211 to 404, and 410 to 1706 W/m2K, respectively. The h fp was influenced by various factors, including particle size, the particle-fluid relative velocity, medium temperature, and thermophysical properties of the heat transfer medium. Specifically, smaller pork loin feature size, higher heating power during boiling and steaming, faster stirring speed, and higher oil temperature during stir-frying resulted in a greater h fp. We constructed h fp dimensionless models during boiling, steaming, and stir-frying based on dimensional analysis, where h fp was expressed as a function of the Nusselt number (Nu). The validation experiments showed that the average relative errors of h fp dimensionless models for boiling, steaming, and stir-frying processes are 0.82%, 0.90%, and 1.89%, respectively, which confirmed the accuracy and reliability of h fp dimensionless models.

Although starching technology is widely used, fundamental research on how it enhances food quality by regulating heat transfer mechanisms remains limited. To fills this gap, this study employed pork tenderloin to simulate stir-frying conditions, systematically investigating the effects of different starch concentrations (2%, 6%, 10%) and oil temperatures (80-140 degrees C) on the heat transfer process. By integrating bubble behavior, heat balance calculation, and quality evaluation, the mechanism by which starching influences heat transfer during thermal processing and its impact on quality formation was elucidated. The results showed that starching increased the heating rate by up to 29% and raised the surface heat transfer coefficient between frying oil and particle (hfp) by up to 1.5 times. Starching also significantly altered interfacial bubble behavior: the bubble count increased by up to 4 times, while the average diameter decreased by 40%. This enhancement is attributed to the ability of the starching to retain and regulate water evaporation during heating, thereby promoting the nucleation and movement of denser and smaller bubbles at the oil-solid interface, which effectively enhances interfacial turbulence and heat transfer. Heat balance analysis further confirmed that the heat increase resulting from the elevated hfp exceeded the additional heat consumption due to water evaporation from the starching, thereby accelerating the overall heating process. These improvements in heat transfer directly translated into significant quality enhancements: starching samples exhibited a 1.3%-2.0% increase in moisture retention, an 36.9%- 45.2% reduction in shear force, and a 10.8%-11.9% improvement in VB1 retention. This study reveals the physical mechanism by which starching improves cooking quality from a heat transfer perspective, providing a theoretical basis for optimizing starching processes in the food industry to enhance product texture and nutrient retention.

Excessive lipid consumption poses a dual challenge to public health and the sustainability of global agri-food systems. Cooking processes represent a critical intervention point for simultaneously improving dietary quality and enhancing resource-use efficiency. This study investigated the oil adsorption mechanism in stir-fried pork tenderloin and proposes a resource-efficient culinary protocol using "Maturity Value" (M) as a standardization metric. Results indicated a positive correlation between pork tenderloin's total oil content and cooking doneness within the 100–180 °C range, while moisture content showed an inverse trend. Optimization experiments revealed that stir-frying at 140 °C with a terminal maturity of M = 0.5 min exhibited the lowest total oil content (6.39

Sterilization is essential for achieving the safety, shelf life, and quality of spicy chicken retort pouches (SCRPs). However, the irregular and geometrically complex shapes of chicken pieces lead to variable cold spot locations, complicating optimization of batch sterilization. To address this challenge, a 3D simulation-based approach was adopted to develop a transient heat transfer model for irregularly shaped SCRPs, and a novel geometry-control method was introduced to standardize product shape, enabling the construction of a corresponding model for regularly shaped SCRPs. Both models were validated, showing high accuracy with coefficients of determination (R-2 > 0.981) and low mean relative errors (sigma < 2.997 %) between experimental and simulated temperature profiles. The regularly shaped SCRP model was then applied to process optimization, identifying an optimal thickness of 20 mm and a variable retort temperature (VRT) profile of 95 degrees C for 25 min followed by 121 degrees C for 15 min. This schedule achieved an F value of 6.58, reduced the surface cook value (Cs) and the volume-average cook value (C-avg) by 42.95 % and 42.05 %, respectively, and shortened sterilization time by 26.07 %. Furthermore, the optimized process improved product quality by lowering shear force, moisture loss, and oil viscosity, while enhancing color retention and sensory acceptance. These findings confirm the reliability of the developed models and their potential to guide industrial batch sterilization design.

[Objective] In order to explore the loss pattern of VC in kiwifruit pork jerky by twin-screw extrusion and solve the "black box" problem of nutrient loss during the extrusion process. [Methods] In this paper, a twin-screw extruder was used to produce kiwifruit pork jerky, and the VC content of the material before and after extrusion was determined by high performance liquid chromatography, and the Mean Residence Time （MRT） was used as the reaction time of the material in the barrel, and the VC loss rate under different extrusion conditions was dynamically analyzed. [Results] Increasing the temperature and moisture content of the barrel, decreasing the screw speed, and increasing the amount of dried fruit added during the extrusion process will increase the VC loss rate of the extruded material. The variation pattern of MRT and VC loss rate is basically consistent. Dynamic analysis shows that VC loss during the extrusion process follows a first-order dynamic model, and the VC loss rate constant is between 0.003 54 and 0.006 05 s-1. [Conclusion] MRT is an important factor affecting the variation of VC loss rate. A predictive model for VC loss rate can be obtained through multiple regression analysis, which can achieve reasonable prediction of the variation pattern of VC loss rate under different conditions and reduce production costs.

The World Health Organization (WHO) has identified the use of iron cookware as a potential strategy for alleviating iron deficiency anaemia (IDA) and emphasises the need for action-oriented research in this area. In response to this need, our study systematically investigated the patterns of iron release from various types of cookware under different cooking conditions. Among these, nitrided iron pots (NIPs), the most widely used cookware, were selected for the development of kinetic models to predict iron release efficiently across a range of cooking temperatures and pH levels in food materials. Our results demonstrated that iron release from the pots was significantly influenced by cooking conditions such as the type of cookware, cooking temperatures, cooking times, types of acidic substances, and the pH of the cooking environment. Specifically, higher temperatures, longer cooking times, lower pH levels, and the presence of acetic acid were found to maximise iron release into food. We developed a series of kinetic models—Iron Release-Temperature Models (I, II, and III) and Iron Release-pH Models (IV, V, and VI)—to predict iron release from NIPs. The temperature models are applicable for cooking food with a pH of 5.00–6.00 within a temperature range of 50–100°C, while the pH models are designed for food with a pH of 3.00–6.00 at boiling temperatures. Validation experiments confirmed the relative accuracy of these models. Additionally, when comparing the predicted iron release with the Recommended Nutrient Intake (RNI) guidelines, the findings support the efficacy of iron pots as a viable method for iron supplementation.

"食品工程原理"课程对培养学生的工程能力具有重要意义,但该课程理论知识难理解、单元操作复杂、实际应用困难、教学素材不足、教学模式单一,学生对这门课程的掌握程度普遍较差.为解决上述问题,在教学中以培养学生工程能力为导向,引导学生建立不同学科之间的联系,并结合虚拟仿真、课程设计、工厂实习和实操实验等方法提高学生解决实际工程问题的能力,同时进一步优化配套教学大纲,完善工程能力评价标准,全方位系统地构建"食品工程原理"教学模式.

In order to investigate the law of heat transfer change of steaming and the influence of heat transfer process on the change of food quality,by measuring the distribution law of heat transfer coefficient between gas and solid during steaming,combined with the theory of Termination Maturity value,the Termination Maturity value of different food products were used as sampling benchmarks to obtain the quality change of food products steamed and ripened under different surface heat transfer coefficients and then carried out heat treatment kinetic analysis.The results showed that:the heat transfer coefficient between gas and solid at 1/2 of the radius of the steaming grid in the steamer were the highest （290～2 142 W/（m~2·K））,the center of the steaming grid was the second highest （210～1 628 W/（m~2·K））,and the edge of the steaming grid was the lowest（158～1 160 W/（m~2·K））;the moisture content,shear,color of potatoes,steamed buns and Leiocassis longirostris steamed to maturity at different heat transfer coefficient between gas and solid.The quality change indexes follow the first-order kinetic,and the cooking loss follows the zero-order kinetic model;when steamed at a surface heat transfer coefficient of 2 142 W/（m~2·K）,the temperature rise is the fastest,the steaming time is the shortest,the quality loss of each of the three types of food is the lowest,and the steaming energy consumption is the least.Therefore,the steaming conditions with higher surface heat transfer coefficient should be chosen as much as possible for daily and industrial steaming.

The degree of organised alignment of fibre structures, referred to as the degree of orientation, significantly influences the textural properties and consumer acceptance of fibrous foods. To develop a new method to quantitatively characterise the fibre structure of such foods, a laser transmission imaging system is constructed to capture the laser beam spot on a sample, and the resulting image undergoes a series of image processing steps that use computer vision to translate the light and dark variations of the original images into distinct ellipses. The results show that the degree of orientation can be reasonably calculated from the ellipse obtained by fitting the outermost isopixel points. To validate the reliability of the newly developed method, we determine the degree of orientation of typical fibrous foods (extruded beef jerky, pork jerky, chicken jerky, and duck jerky). The ranking of the measured orientation agrees with the results of pseudocolour maps and micrographs, confirming the ability of the method to distinguish different fibrous foods. Furthermore, the relatively small coefficients of variation and the strong positive correlation between the degree of organisation and the degree of orientation confirm the reliability of this newly developed method.

为了探究中式烹饪菜肴在配送过程中的品质变化,本文以猪里脊肉和蒜薹为对象,结合相同成熟值取样技术,对比油炒菜肴在热链配送(保温箱,65℃,0～2 h)和冷链配送(冰箱,4℃,0～48 h)时的品质变化并进行动力学分析.结果表明:配送过程中维生素B1(猪里脊肉)、维生素C(蒜薹)、水分含量、剪切力、颜色品质水平变化遵循一级动力学模型,失重率品质水平遵循零级动力学模型,冷链配送时维生素B1(猪里脊肉)、维生素C(蒜薹)降解的半衰期(t1/2)是热链配送时的98、484倍.维生素B1、维生素C在热链配送过程中的营养品质损失(25.62％～35.42％、43.01％～59.24％)比冷链配送菜肴损失(14.00％～17.89％、14.10％～24.97％)高1倍左右.由此可见,冷链配送能更好地保持菜肴营养价值,也更适合应用于中央厨房、团餐配送等场合.

为了更好地预测食品加热过程中的品质变化,采用动力学方法对鱼丸煮制过程中成熟品质因子(颜色、剪切力)和过热品质因子(水分含量)变化进行反应动力学测定和分析.结果表明,煮制过程中鱼丸亮度值、白度值和水分含量的变化均遵循一级反应动力学模型,而剪切力的变化遵循零级反应动力学模型.鱼丸亮度值和白度值的z值分别为19.37和33.43℃,Ea值分别为119.99和69.52 kJ/mol;过热品质因子水分含量的Ea值为39.39 kJ/mol,z值为59.11℃,大于成熟品质因子(亮度值、白度值)的z值,满足烹饪操作优化的前提条件,证明鱼丸在煮制过程中存在优化空间,为推进鱼丸产业化生产提供基础数据.

通过采用动力学的方法对酱卤猪肉在煮制过程中的过热品质因子(颜色、剪切力和水分含量)的变化进行测定和分析.结果表明:酱卤猪肉在煮制过程中,其颜色、剪切力和水分含量的变化都符合一级反应动力学.颜色L*值的z值为47.85℃,Ea值为51.31 kJ/mol,颜色a*值的z值为45.05℃,Ea值为54.47 kJ/mol;剪切力的z值为37.04℃,Ea值为66.14kJ/mol;水分含量的z值为52.63℃,Ea值为46.57 kJ/mol,均大于酱卤猪肉感官成熟品质因子的z值,满足成熟值理论提出的烹饪优化前提.本研究证明了酱卤猪肉在烹饪过程中存在优化空间,动力学参数的测定为酱卤猪肉煮制过程的优化提供了基础数据.

Zanthoxylum schinifolium (Siebold & Zucc.) is a folk and popular aromatic plant due to its exceptional biological properties. However, its use is limited in the industry due to its essential oil volatility and rapid degradation. In the current work, nanotechnology was applied to optimize physicochemical characteristics, long-term stability, and antioxidant performance of essential oil isolated from Z. schinifolium (ZSEO). Chromatographic analysis of isolated sonochemical ZSEO showed that linalool (57.54 %) is the main component. A distinctive and stable ZSEO nanoemulsion (ZSEO-NE) was successfully fabricated through designing an energy-saving, efficient, and applicable approach. response surface methodology (RSM) based on Box-Behnken design was the approach used for optimization processes. Double homogenization processes were successfully applied based on the sonochemical cavitation phenomenon, together with a high-pressure micro-fluidization homogenizer to form nanoscale size droplets. Octenyl succinic modified starch (OSA-MS) was the wall material and surfactant used. Tween-80 was used as a non-ionic surfactant. refined, bleached, and deodorized sunflower oil was served as a carrier material. dynamic light scattering (DLS) technique was used to analyze the droplet hydrodynamic diameter (DHD) (nm), polydispersity index (PdI), zeta-potential (mV). Optical microscopy, Fluorescence microscopy, and confocal laser scanning microscopy (CLSM) were applied for microstructure studies of ZSEO-NE. Gravitational separation and stability of physicochemical properties during long-term storage were evaluated. The optimum values of the mean DHD, PdI, and zeta-potential of ZSEO-NE ranged from 128.8 nm, 141.0, and -44.0 mV, respectively. The findings of the RSM analysis showed considerable agreement between the predictive values and the actual values, in a clear indication that the quadratic model obtained from the BBD matrix covers the experimental range of the current study. Treatment of ZSEO-NE showed maximum stability and less susceptible to droplet aggregation without noticeable separation between aqueous and organic phases during long-term storage.

研究壳聚糖-肉桂醛-β-环糊精(β-cyclodextrin,β-CD)包合物在抗菌纸中的迁移行为及对小香鸡的保鲜效果.通过紫外分光光度法测定食品模拟液中肉桂醛迁移量,分析食品模拟液对肉桂醛迁移量的影响.采用Fick定律建立肉桂醛迁移模型,为此方面研究提供相对规范的量化参考.以菌落总数、pH值、TBA值、TVB-N值和感官评价为指标,对比对照组、包装组处理的小香鸡保鲜效果.结果表明:在4种食品模拟物中肉桂醛的迁移量大小为:50％乙醇>10％乙醇>60％甘油>正己烷,说明壳聚糖-肉桂醛-β-CD包合物抗菌纸对中高水分活度的食品有长效抗菌作用.应用于小香鸡保鲜时,以TVB-N≥20 mg/100 g为标准,对照组18 d时TVB-N值为19.48 mg/100 g,包装组25 d时TVB-N值为20 mg/100 g.与对照组相比,包装组能延长小香鸡7 d贮藏期.由上述结果可知,肉桂醛迁移速率受β-CD对其的控制释放和食品模拟液性质的双重影响,且该抗菌纸可有效延长小香鸡的保质期.

This study aimed to compare the effects of extrusion and recrystallization treatments on the structural and physicochemical properties and digestibility of corn (CS) and potato starch (PS). CS and PS were conditioned at 40 % and 60 % moisture content and extruded at 40 degrees C-120 degrees C. The extrudates were stored for 1, 7, and 14 days at 4 degrees C for recrystallization. The structural properties of extruded CS (ECS) and extruded PS (EPS), as well as the crystallization and thermal properties, water solubility, water absorption, and in vitro digestibility of recrystallized ECS (RECS) and recrystallized EPS (REPS), were evaluated. Compared with native starch, both ECS and EPS exhibited a significant decrease in their measured molecular weight. The chain length distribution did not change significantly, but the amylose content increased remarkably. Both RECS and REPS with 60 % moisture content presented a typical B-type pattern, and RECS exhibited V-type characteristic peaks. The melting signals of recrystallized amylopectin (46-64 degrees C) and amylose (136-158 degrees C) of RECS were detected. In vitro digestion experiments showed that RECS had lower digestibility than REPS. The highest slowly digestible starch and resistant starch contents of RECS were approximately 3.5 and 6.5 times that of unextruded CS, respectively.

本文以中餐油炒烹调中最常见的蒜薹和猪里脊肉为原材料,采用油炒模拟装置,结合相同成熟值取样方法,先确定达到终点成熟值(蒜薹MT=17min,猪里脊肉MT=0.5min)时所需的加热时间,再根据炒制温度和炒制时间对原材料进行热处理后常温贮存,探究其品质变化规律.结果表明,烹后常温贮存过程中,蒜薹Vc和猪里脊肉VB1含量降低,失重率增加,水分含量降低,颜色劣变,且常温贮存过程中食品品质的损失高于烹饪过程中的损失.由此说明,烹后菜肴贮存损失不可忽略,可为合理评估居民日常饮食中营养素的实际摄入量提供科学依据,也为食堂、快餐店等地方炒制、配送食物提供指导.

油炒是中式烹饪的典型方式,采用油炒模拟装置,选择从生到熟煮猪肝的关键温度段,结合动力学方法对猪肝熟品质因子(颜色、剪切力)和过热品质因子(蒸煮损失)进行反应动力学测定和分析.结果表明:油炒成熟过程中猪肝的颜色、剪切力、蒸煮损失变化均遵循一级反应动力学模型,亮度L*、红度a*、白度W变化的z值分别为19.53℃、20.61℃、20.20℃,Ea值分别为116.67 kJ/mol、110.40 kJ/mol、112.75 kJ/mol;剪切力变化的z值为14.16℃,Ea值为160.77 kJ/mol;过热品质因子蒸煮损失变化的z值为30.12℃,Ea值为75.63 kJ/mol,大于成熟品质因子z值,满足烹饪成熟值理论提出的优化前提,证明猪肝在烹饪过程中存在优化空间,为猪肝油炒和品质优化研究提供了必要的动力学参数.

This article has been retracted: please see Elsevier Policy on Article Withdrawal (https://www.elsevier.com/about/our-business/policies/article-withdrawal).This article has been retracted at the request of the Editor in Chief.This article (and corrigendum) has been found to contain data which were reported citing improper references so that the reproducibility of the experiments and the interpretation of the data are questionable and do not follow the good scientific practices.Following the COPE Code of Conduct, the Editor-in-Chief of the Journal of Molecular Structure considers that this is a matter of concern and the decision has been made to retract the article. The journal regrets any inconvenience caused to the reviewers, editorial staff and to the readersRui FaustoJournal of Molecular Structure Editor-in-Chief