Supercritical fluid technologies for the advanced processing of plant raw materials

Publications dedicated to the application of supercritical fluids in the advanced processing of plant raw materials for the production of a wide range of products such as ethanol, liquid and gaseous fuels, sugars, organic acids, and oils are reviewed and analyzed. The specific features of the supercritical fluid technologies and their advantages over the existing traditional methods for the processing of plant raw materials are demonstrated.     

Characterization and Processing Relevance of Food Particulate Materials

The food industry is one of the largest commercial enterprises in the world today representing important contributions of the gross national product of many countries. Numerous raw materials and products in this industry are in powdered or particulate form, and their optimum characterization, for processing purposes rely heavily in a deep knowledge of particle technology. Characterization and processing aspects of unit operations involving granular solids of particular relevance to the food industry are discussed in this article. Theoretical considerations, operating principles, and applications in characterization and processing of different food particulates are reviewed. The food industry should make more efficient use of its many processes involving powders and particulates in order to provide high quality products. In this sense, future competitiveness may be critically dependent on knowledge originated by research activities in particle technology applied to food materials.     

Applications of sonochemistry in Russian food processing industry

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry.     

Using accelerated electron beams for the radiation processing of foodstuffs and biomaterials

The Department of Accelerator Physics and Radiation Medicine of Moscow State University’s Faculty of Physics conducts experiments on the radiation processing of food products and the development of a new technology for the combined sterilization of bone implants, based on the joint action of different sterilizing factors (radiation and sterilization) in a gaseous medium. Radiation processing of potato tubers and bone implants is performed using accelerated electron beams with energies of 1 MeV. The results from experimental investigations along these lines are presented.     

New ultrasonic assisted technology of freezing,cooling and thawing in solid food processing: A review

Solid foods include fish, shrimp, shellfish, and other aquatic products, fruits, and vegetables. These products are commonly used for food freezing, cooling, and thawing. However, traditional freezing, cooling, and thawing of solid food technologies have limitations in quality, such as protein denaturation and water loss in food. Ultrasound-assisted technology has become a useful method in solid food processing due to improved preservation quality of solid food. This paper comprehensively reviews the mechanism and application of ultrasonic in solid food processing technology. Although the application of ultrasound-assisted ultrasound in solid food processing is relatively comprehensive, the energy saving of food cold processing is essential for practical application. This paper analyzes the optimization of ultrasonic in solid food processing, including orthogonal/multi-frequency technology and the combination of ultrasonic and other technologies, which provides new ideas for freezing, cooling, and thawing of solid food processing.     

THz技术在农产品/食品品质检测中的应用

农产品/食品的质量和品质问题越来越受人们关注。探索实际可行的农产品/食品的无损检测与品质评估技术正在成为研究热点。太赫兹(THz)辐射是位于中红外和微波波段之间的一段电磁波,具有非常重要的科学研究和应用价值。长期以来由于缺乏可行的THz波产生方法与探测手段,该波段相关领域的研究滞缓。THz光谱传感和成像技术是THz波的两个主要应用技术。THz光谱检测技术作为一种新型检测技术能够获得传统检测无法获得的信息。近十几年来,THz波用于来研究固、液、气相等各种物质的光电特性、分子内部振动和组成信息,在生物分析、医疗诊断、安全检测、环境控制等领域,THz技术显示出广阔的应用前景。文章介绍了THz波的主要性质、THz波检测技术的特点,论述了THz技术在农产品、食品质量与品质检测中的最新进展及其应用的潜力。     

Application of ultrasound technology in processing of ready-to-eat fresh food: A review

With the increase in food standardization and the pace of modern life, the demand for ready-to-eat foods is growing. The strong processing conditions of traditional technology often accelerate the rate of deterioration of quality, and microbes are the safety hazard of ready-to-eat foods. Ultrasound technology is an environmentally friendly technology that hardly causes thermal damage to raw materials. In this paper, the ultrasound technology is used in the disinfection, sterilization, enzyme inactivation, desensitization, dehydration, curing, tenderization and cooking process of fresh food from the perspective of microbial safety and quality of fresh food. The cavitation effect of ultrasound can improve the mass transfer rate of infiltration processes such as dehydration and curing, promote the oxidation of lipids and proteins for enrich the flavor of meat products, improve the microbiological safety and reduce the sensitization by destroying the integrity of the microbial cells and the conformation of the protein. In addition, ultrasound as an auxiliary processing technology can reduce the damage of traditional production technology to reserve the quality and nutritional value of food. Ultrasound has proved to be an efficient and green processing technology for ready-to-eat food.     

Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review

One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the drying process. Pre-treatments are therefore effectively used before drying to enhance heat and mass transfer, increase drying efficiency, and lessen degradation of final product quality. When food is dried, changes are expected in its taste, color, texture, and physical, chemical, and microbial properties. This has led to the need for research and development into the creation of new and effective pre-treatment technologies including high-pressure processing, pulsed electric field, ultraviolet irradiation, and ultrasound. Sound waves that have a frequency >20 kHz, which is above the upper limit of the audible frequency range, are referred to as “ultrasound”. Ultrasonication (US) is a non-thermal technology, that has mechanical, cavitational, and sponge effects on food materials. Ultrasound pre-treatment enhances the drying characteristics by producing microchannels in the food tissue, facilitating internal moisture diffusion in the finished product, and lowering the barrier to water migration. The goal of ultrasound pre-treatment is to save processing time, conserve energy, and enhance the quality, safety, and shelf-life of food products. This study presents a comprehensive overview of the fundamentals of ultrasound, its mechanism, and how the individual effects of ultrasonic pre-treatment and the interactive effects of ultrasound-assisted technologies affect the drying kinetics, bioactive components, color, textural, and sensory qualities of food. The difficulties that can arise when using ultrasound technology as a drying pretreatment approach, such as inadequate management of heat, the employment of ultrasound at a limited frequency, and the generation of free radicals, have also been explained.     

近红外分析技术在食品氨基酸检测中应用的研究进展

综述了近红外分析技术在农作物生长及食品加工处理过程中氨基酸检测的应用情况,及其研究进展。对近红外分析食品氨基酸应用中涉及的化学值HPLC检测以及化学计量学方法进行总结,对相关原始文献中的数据、资料和主要观点进行整理和归纳。对氨基酸的HPLC、化学计量学分析方法及其在农作物品质监测、茶叶中氨基酸和茶多酚含量的同时测定、饲料品质鉴定、奶酪火腿肉制品中氨基酸及其他化学成分含量的测定情况进行了综述,分析了方法的优缺点并对近红外分析技术在食品氨基酸检测中应用进行了展望。近红外光谱在氨基酸检测中应用的发展需基于氨基酸高效液相色谱检测的化学值来建立相应的模型,模型传递的问题是目前制约其大范围推广的主要原因。在线分析可以监测从原料到产品的整个反应变化过程,满足食品从生产到销售等领域中品质实时监控的需求,将是今后重要的发展方向。     

A review of recent advances in the decontamination of mycotoxin and inactivation of fungi by ultrasound

Innovative technologies for the pasteurization of food products have increased due to the global demand for higher-quality food products. In this regard, the current article aimed to provide an overview regarding the latest research on US application in the decontamination of fungi in food products and highlight the parameters influencing the effectiveness of this method. Therefore, the related article with inactivation of fungi and mycotoxins by ultrasound among last four years (2018–2021) by using terms such as 'mycotoxin,' 'inactivation,' 'ultrasound,' 'decontamination' among some international databases such as PubMed, Web of Science, Embase and Google Scholar“ was retrieved. Ultrasound (US) is considered a non-thermal decontamination method for food products. In US, the release of energy due to the acoustic phenomenon destroys microorganisms. This technology is advantageous as it is inexpensive, eco-friendly, and does not negatively affect food products' food structure and organoleptic properties. The influence of the US on food structure and organoleptic properties dramatically depends on the intensity and energy density applied In addition, it can preserve higher levels of ascorbic acid, lycopene, and chlorophyll in sonicated food products. The treatment conditions, including frequency, intensity, duration, temperature, and processing pressure, influence the effectiveness of decontamination. However, US displays synergistic or antagonistic effects on bacteria, yeasts, molds, and mycotoxins when combined with other types of decontamination methods such as chemical and thermal approaches. Thus, further research is needed to clarify these effects. Overall, the application of US methods in the food industry for decreasing the microbial content of food products during processing has been applied. However, the use of US with other techniques needs to be studied further.     

太赫兹波谱技术在食品掺假检测中的研究进展

近年来食品掺假事件频繁发生,对食品安全领域产生巨大挑战,食品掺假问题已成为人们关注的焦点和讨论的热点,因此实现食品掺假的快速、准确以及无损检测对保障食品质量和安全具有重要意义。随着新食品原料、新添加剂以及新型食品加工技术不断涌现,使得食品掺假问题呈现技术化、隐形化、多样化等特征,食品中掺假对象的鉴别技术面临更严峻的挑战。目前一些现代检测技术可针对食品掺假问题进行有效检测,如高效液相色谱法、稳定碳同位素比值法等,然而由于需对样品进行复杂预处理、检测仪器操作技术要求较高等原因,使其针对现有的食品掺假检测存在一定的局限性,因此寻求一种新型的、灵敏度高的以及具有指纹特性的无损检测技术进行现有食品掺假检测成为关键。太赫兹（Terahertz,THz）波谱是指频率在0.1~10 THz之间的电磁波,具有微波和红外双重特性,其中包括指纹特性、相干性、安全性等。由于物质中大部分有机大分子之间弱相互作用、骨架振动、偶极子的旋转和振动跃迁频率与太赫兹波谱相对应,使得太赫兹技术在食品掺假检测应用领域蕴含着巨大的潜力。首先阐述了太赫兹波谱技术用于物质检测的原理;重点综述了太赫兹波谱技术在食品掺假检测方面的最新研究进展,具体以转基因食品鉴别、食品原产地鉴别、乳制品掺假检测、蜂蜜掺假检测及其他食品掺假检测进行综述;其次分析了目前太赫兹波谱技术在食品掺假检测方面所存在的问题,如水分吸收、散射效应等影响;最后展望了太赫兹波谱技术在食品掺假检测方面的应用前景,如开发低成本的太赫兹源和探测器以促进太赫兹技术普及应用、将机器学习算法用于太赫兹波谱建模分析以提高模型精度和分析速度、与其他现代检测技术结合使用以实现检测技术间优势互补等;以期为开展太赫兹波谱技术在食品掺假检测方面研究提供参考和指导。     

Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components

Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.     

Ultrasound applications in drying of fruits from a sustainable development goals perspective

This review focuses on the many contributions of ultrasound technologies for fruit drying toward the United Nations Sustainable Development Goals (SDG). Along this review, several aspects attained from the application of ultrasound technologies are correlated with the SDGs. The main ultrasonic technologies applied for fruit drying, such as ultrasonic bath, probe ultrasound, air-borne ultrasound air-drying, and ultrasound-assisted contact air-drying, are presented. An in-depth discussion on ultrasound contributions, its advantages, disadvantages, and limitations are made. The effects of ultrasound on water diffusivity in several fruits are presented by correlating this effect with drying time and cost of energy. Ultrasound-assisted fruit drying, like other food processing technologies, directly impacts Zero Hunger, but ultrasound technologies contribute to much more than delivering long shelf-life food. This technology can be used to produce healthy foods and provide well-being, which will be discussed by correlating the effects of ultrasound-assisted air-drying with the concentration of nutritional compounds. Ultrasound-assisted fruit drying reduces wastewater toxicity and energy consumption and improves productivity, potentially improving workplaces and salaries. A walk through the technology is presented from Zero Hunger to No Poverty.     

Innovative technologies for powder metallurgy-based disk superalloys: Progress and proposal

Powder metallurgy(PM) superalloys are an important class of high temperature structural materials, key to the rotating components of aero engines. In the purview of the present challenges associated with PM superalloys, two novel approaches namely, powder preparation and the innovative spray-forming technique(for making turbine disk) are proposed and studied.Subsequently, advanced technologies like electrode-induction-melting gas atomization(EIGA), and spark-plasma discharge spheroidization(SPDS) are introduced, for ceramic-free superalloy powders. Presently, new processing routes are sought after for preparing finer and cleaner raw powders for disk superalloys. The progress of research in spray-formed PM superalloys is first summarized in detail. The spray-formed superalloy disks specifically exhibit excellent mechanical properties. This paper reviews the recent progress in innovative technologies for PM superalloys, with an emphasis on new ideas and approaches, central to the innovation driving techniques like powder processing and spray forming.     

TERA-MIR radiation: materials,generation, detection and applications

This special edition is dedicated to original papers covering topics with the areas of interest of COST ACTION MP1204 whose main objective is to advance novel materials, concepts and device designs for generating and detecting THz (0.3–10 THz) and Mid Infrared (10–100 THz) radiation using semiconductor, superconductor, metamaterials and lasers and to beneficially exploit their common aspects within a synergetic approach. The results achieved benefit from the unique networking and capacity-building capabilities provided by the COST framework to unify these two spectral domains from their common aspects of sources, detectors, materials and applications. We are building a platform to investigate interdisciplinary topics in Physics, Electrical Engineering and Technology, Applied Chemistry, Materials Sciences and Biology and Radio Astronomy. In this sense THz and MIR are considered jointly, the driving force for both regimes being applications. The main emphasis of the research presented here is on new fundamental material properties, concepts and device designs that are likely to open the way to new products or to the exploitation of new technologies in the fields of sensing, healthcare, biology, and industrial applications. End users are: research centres, academic, well-established and start-up companies and hospitals. The strong coupling of THz radiation and material excitations has potential to improve the quantum efficiency of THz devices.     

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Ultrasound (US) has become one of the most important techniques in green chemistry and emerging technologies. Many research investigations documented the usefulness of US in a wide range of applications in food science, nanotechnology, and complementary medicine, where effective extraction of natural products is important. However, as with all novel technologies, US has advantages and limitations that require clarification for full adaptation at an industrial scale. The present review discusses recent applications of US in herbal phytochemistry with the emphasis on US effects on chemical structures of bioactive compounds extracted from herbs and their bioactivities. The impact of different US processing conditions such as frequency, intensity, duration, temperature, and pressure on the effectiveness of the extraction process and the properties of the extracted materials are also discussed. Different frequencies and intensities of US have demonstrated its potential applications in modifying, determining, and predicting the physicochemical properties of herbs and their extracts. US has important applications in nanotechnology where it supports the fabrication of inexpensive and eco-friendly herbal nanostructures, as well as acoustic-based biosensors for chemical imaging of the herbal tissues. The application of US enhances the rates of chemical processes such as hydrolysis of herbal fibers, which reduces the time and energy consumed without affecting the quality of the final products. Overall, the use of US in herbal science has great potential to create novel chemical constructions and to be used as an innovative diagnostic system in various biomedical, food, and analytical applications.     

A Review of Research Trends in Microwave Processing of Metal-Based Materials and Opportunities in Microwave Metal Casting

Microwave processing of materials has emerged as a new method for processing of a variety of materials in the recent years. Microwaves have been used effectively with significant advantages, particularly in food processing and chemical synthesis. They are also found to be efficient for processing polymers, ceramics, polymeric composites, and ceramic composites. The physics of interaction of microwaves with characteristically different materials is not yet explored well; consequently, there are challenges in microwave processing of metal-based materials. Industrial processing of bulk metal is yet to be popular in spite of the fact that the feasibility of metal powder sintering was demonstrated a few decades ago. This article provides a summary of fundamental aspects of microwave processing of metal-based materials and their interaction with metallic materials. The processing challenges have been surveyed; developments in terms of techniques and tooling have been analyzed. Possible effects of microwave processing on metallic materials, in particular metal powders, bulk metals, bulk metal-metal powder systems, and sheet metals have been presented. Future research aspects of microwave processing of metallic materials with reference to metal casting have been identified.     

The Development and Application of Low Temperature Plasma Technology

The development and applications of low temperature plasma technology used in surface modification of materials are presented in this paper. Based on plasma sources and ion sources technology, multi-functions ion implantation and deposition technologies were developed and the related processes are also used to treat different products. The related technologies were translated into industrial productions supported by national research projects. Following the last development of international plasma researches, the standardization and internationalization processes of plasma technologies are executed in our center.     

The effects of ultrasonic treated whey on the structure formation in food systems based on whey in combination with pectin and agar-agar

We studied the effects of ultrasonicated whey in food systems with the structure-forming additives such as pectin and agar-agar. The high-intensity (45KHz, 40 W with cavitation) ultrasonic treated whey was used. The conditions and optimal modes of cavitation based ultrasonic processing of curd milk whey have been determined. The mechanism of structure formation has been studied in detail.From the studies carried out, the scientific basis for the choice of structure-forming agents in food systems was established along with the range of rational concentrations of pectin and agar-agar. It was shown that in the case of processing milk curd whey by the cavitation method, the concentration of the structure former can be reduced by 2 times compared to using non-sonicated whey in the food system thus saving costs on the raw materials.It was established that high-purity cavity treatment minimizes gel-like food systems set time up to 20% compared to the control within 15 min. The duration of high-purity treatment within 15 min contributes to an increase in penetration pressure, which characterizes the texture of the gel-like food two times.     

Neutron-Transmutation Doping and Radiation Modification of Semiconductors: Current Status and Outlook

This review focuses on the development of neutron-transmutation doping (NTD) and radiation modification (RM) technologies for semiconductor materials (Si and III–V compounds) in Russia. The advantages of NTD and RM materials over growth-doped semiconductors are demonstrated. The main tasks and outlook for the development of radiation technologies based on research and commercial RBMK-reactors operated in Russia are discussed.