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Review
Food Science & Technology
Fakhreddin Salehi
Summary: Osmotic dehydration combined with ultrasound-assisted techniques can improve the dehydration process efficiencies and enhance product quality. The UAOD treatment increases weight reduction, moisture loss, and soluble solids gain, and has positive effects on antioxidant activity, total carotenoid content, porosity, rehydration capacity, and color of dried fruits and vegetables slices. Hyperspectral imaging technique can be used to estimate various properties of products during the UAOD process.
Article
Engineering, Chemical
Sylvia Madusari et al.
Summary: The hybrid hydrothermal carbonization and ultrasound technology (HHTC-Us) efficiently utilizes both ultrasounds-assisted and hydrothermal carbonization for hydrochar production. HHTC-Us of oil palm residues is crucial for hydrochar production. Hydrochar, a carbon-rich material potentially produced from oil palm biomass, has gained significant interest due to its unique properties. The review focuses on the production process of crude palm oil and its impact on biomass residue generation, properties and potential values of oil palm biomass conversion, hybrid hydrothermal carbonization reaction routes, and processing parameters affecting the HHTC-Us technology. It elucidates the promising production process or modification of hydrochar from oil palm biomass residues through hybrid technology, which potentially enhances sustainability and provides new opportunities.
CHEMBIOENG REVIEWS
(2023)
Article
Food Science & Technology
Anam Sadiq et al.
Summary: The current investigation aimed to assess the effects of gamma irradiation and guava leaf extract (GLE) on chicken meat patties. The study examined the physicochemical properties, stability (oxidative and microbial), and antioxidant status of the patties under different packaging (aerobic and vacuum) and storage intervals (0, 5, and 10 days). The results showed that TBARS and POV significantly increased with 2 kGy irradiation and prolonged storage time, while microbial load decreased with gamma irradiation, both with and without GLE. The antioxidant profile remained stable compared to the control, and there were slight changes in sensory parameters. Overall, gamma irradiation eliminated microbes and GLE improved the stability and antioxidant profile of chicken meat patties.
FOOD SCIENCE & NUTRITION
(2023)
Article
Acoustics
Fakhreddin Salehi et al.
Summary: In this study, ultrasonic pre-treatment and edible coating treatment were used to optimize osmosis dehydration of grapefruit slices. The process parameters, including sonication pre-treatment time, xanthan-gum-based edible coating, and sucrose concentration, were examined and optimized. The experimental data showed that the weight reduction, moisture loss, sucrose absorption, and shrinkage of the grapefruit slices were affected by the sonication time, sucrose concentration, and xanthan levels.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Tuba Erkaya-Kotan et al.
Summary: Edible coatings offer many advantages in cheese coating, such as prolonging shelf life and improving quality properties. This study focused on the effects of an edible coating solution based on quince seed mucilage (QSM) containing thyme oil (TO) on the moulding of Kasar cheese during ripening, and evaluated its physicochemical, microbiological, textural, and proteolysis characteristics. The results showed that the QSM coating with increased levels of thyme oil significantly suppressed mould growth in Kasar cheese throughout the ripening period. Coating with QSM did not change the normal ripening conditions of Kasar cheese, but increased moisture loss compared to vacuum-packed cheeses.
Article
Engineering, Chemical
Fakhreddin Salehi
Summary: This paper reviews the impact of various freeze-drying methods on the drying efficiency and quality of fruits and vegetables, and provides a brief overview of recent advances in freeze-drying methods. The key properties of the freeze-drying technique include the ability to maintain the original texture and color, the highest nutritional value, and appropriate rehydration rate due to the porous tissue of the product.
CHEMBIOENG REVIEWS
(2023)
Article
Acoustics
Weiqing Lan et al.
Summary: This study evaluated the effects of ultrasound-assisted chitosan grafted caffeic acid coating on the quality and microbial composition of fresh pompano fillets during ice storage. The results showed that this treatment could inhibit the formation of corrupt substances and maintain microbial diversity.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Applied
Maral Soltanzadeh et al.
Summary: The aim of this study was to evaluate the effect of chitosan nanoparticles (CSNPs) incorporating pomegranate peel extract on properties of composite gelatin/cress seed gum films. The addition of CSNPs improved the moisture barrier properties and mechanical properties of the films, as well as increased light transmittance. The films exhibited increased surface roughness and enhanced thermal stability, but had no significant antimicrobial properties.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Nandi E. Nyamende et al.
Summary: This review critically assess the application of emerging non-thermal technologies such as cold plasma, pulsed electric fields, ozone, electrolyzed water, and edible coatings in the apple fruit industry. It concludes that future research should focus on balancing the decontamination performance of these technologies with the preservation of essential nutritional quality attributes.
Article
Acoustics
Ye Zou et al.
Summary: This study investigated the effect of ultrasound assisted chicken cartilage collagen peptide treatment on the storage quality of chicken breast meat. The results showed that ultrasound combined with CP treatment significantly reduced the drip and cooking loss of meat, improved the texture parameters, and had no significant effect on the color of chicken breast.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Manikantan M.R. et al.
Quality Assurance and Safety of Crops & Foods
(2022)
Article
Engineering, Chemical
Kelin Zhao et al.
Summary: The article reviews the research progress and innovations made in recent years on ultrasonic scaling removal technology and heat transfer enhancement technology, focusing on the key factors influencing their comprehensive performance. However, at present, this technology remains in the laboratory research stage and has not been industrially applied.
CHEMBIOENG REVIEWS
(2021)
Article
Chemistry, Multidisciplinary
Tianyi Hu et al.
Summary: The study found that Lapins had the highest total phenolic content among the Australian sweet cherry cultivars, while Ron's had the highest total flavonoid content. Merchant exhibited the highest values in various antioxidant assays, while Ron's showed the strongest metal chelating ability in the ferrous ion-chelating activity assay.
Article
Agriculture, Multidisciplinary
Fakhreddin Salehi et al.
Summary: The research demonstrates that coating peach slices with BSG can reduce color changes and improve appearance quality during drying process.
ACTA TECHNOLOGICA AGRICULTURAE
(2021)
Article
Horticulture
Fakhreddin Salehi et al.
Summary: The study evaluated the effect of novel edible coatings based on basil seed and xanthan gums on the infrared drying efficiency of apple slices, finding that the Page model best described the drying behavior of coated apple slices with the lowest error values and highest correlation coefficient. The drying time and effective moisture diffusivity of coated apple slices increased with increasing IR lamp power.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2021)
Review
Horticulture
Fakhreddin Salehi
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2020)
Article
Agriculture, Dairy & Animal Science
A. Jalilzadeh et al.
JOURNAL OF DAIRY SCIENCE
(2018)
Article
Food Science & Technology
Fakhreddin Salehi
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2017)
Article
Food Science & Technology
Luc-Dio Molina Filho et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2016)
Article
Food Science & Technology
K. S. Silva et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2015)
Article
Food Science & Technology
Carolina Castilho Garcia et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2014)
Article
Biotechnology & Applied Microbiology
Ibrahim Doymaz et al.
FOOD AND BIOPRODUCTS PROCESSING
(2011)
Article
Chemistry, Applied
Antonio Vega-Galvez et al.
Article
Engineering, Chemical
MK Al-Khuseibi et al.
