期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (6)
Correlation between physical properties of Popped Makhana (variety: Sabour-1 Makhana) such as tri-axial dimensions, spatial diameters, projected areas......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (2)
Hydrothermal processing is an organic solvent-free technology capable of solubilizing hemicellulose in oligomers of interest. This study evaluated the......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (8)
The machine designing parameters such as size, volume, criteria projected area are important for quality evaluation at the time of packaging, grading,......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (12)
This research work aims to explore for the first time the effect of two drying processes on Algerian blood oranges (Citrus sinensis [L.] Osbeck): micr......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (2)
The study evaluates the application of pulsed electric field (PEF) and investigates the effects of drying temperature on the thermodynamic and thermal......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (4)
Coffee silverskin (CS) is a coproduct that has been the subject of research as it contains compounds that exert beneficial effects on health. Therefor......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (4)
Beef meat is most often eaten after heat treatment, but the quality of the final product is not always satisfactory. In this study, based on CFD model......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (10)
It has been the heartbeat of researchers and food engineers to discover the appropriate and effective technology for microbial control to ensure the s......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (7)
This study aimed to evaluate the effect of fat substitution using long-chain inulin and fortification with microencapsulated calcium carbonate in the ......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (7)
This study proposes a phenomenological-based semiphysical model (PBSM) for the mixing process to predict meat protein denaturation and their interacti......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (6)
In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IR-vacuum, IR-microwave, and vibration aided IR-dryer have been......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (6)
An attempt was made to mitigate fouling during milk processing in plate heat exchanger by modifying SS316 surface with the coating of polytetrafluoroe......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (1)
The preferment for farm mechanization and advancement in industrialization has augmented the agro-industrial waste generation. The management of such ......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (2)
The bruise on apples is a common damage mainly caused during the picking and transportation stages, but its detection robustness has not been satisfac......
期刊： JOURNAL OF FOOD PROCESS ENGINEERING, 2022; 45 (2)
Microfiltration (MF) is a promising technique widely applied in the separation of solid-liquid mixtures. However, the potential application of MF was ......
