In this review, the application of computational fluid dynamics (CFD) simulations in analyzing thermal processes within food technology is explored. The focus on understanding heat transfer, flow, and temperature distribution during various processing methods, such as baking, frying, pasteurization, cooling. Detailed insights that are often challenging to obtain through experimental methods alone provided by CFD simulations, allowing for optimization process parameters enhance product...

Polycyclic aromatic hydrocarbons (PAHs) are organic food contaminants of natural or anthropogenic origin, and considered carcinogenic mutagenic. Thus, their content in products must be controlled. PAHs can formed as by-products technological processes e.g., smoking grilling. The analysis scientific studies solutions enabled identification factors that influence profile subjected to thermal processing. objective this paper was examine the various possibilities optimization could reduce risk...

Abstract Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It usually used as choice to solve problem involving flow of fluids, heat transfer, mass transfer chemical reaction. Moreover, it has also found application the optimization branches food industry, including bread baking, cooling beef roast, or spray drying. CFD enormous potential opportunities improve quality safety products, well reduce costs production use machines equipment....

Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content food and develop appropriate analytical methods for determination. The aim this study was compare subjected grilling process. determined using three different methods, verified efficiency external standard method. results showed that led higher...

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute overall well-being. They an increase the value of staple foods that they often consume, such as pasta, through incorporation bioactive compounds. Due their susceptibility photo- thermolability, it is necessary protect biocompounds against external factors. A modern approach protecting compounds microencapsulation. The aim this article was...

Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking 28 days storage was investigated. This achieved by the determination peroxide (PV), p-anisidine (p-AnV) acid values (AV), using Rancimat test or differential scanning calorimetry method, respectively. The results showed that containing addition BHA (0.02%) extract at concentrations 1% exhibited a greater resistance to oxidation than...

Cold plasma is a new technology of promising potential to use as part technological extraction lines constructed implement green chemistry solutions or simply reduce resources in solvent-based lines. The present study was undertaken verify the effect nitrogen cold pre-treatment conducted for 8 min (20 kHz) on content antioxidants, antioxidant activity, profile volatile compounds, microbial count, pH and color measured herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica...

The growing number of people at high risk cardiovascular disease development contributed to both changes in diets by consumers and the reformulation food products producers. Cardiovascular diseases are caused i.a. consumption meat that contains animal fat rich saturated fatty acids (SFA). use substitutes seems be a promising tool for reduction occurrence. In presented study, beef was replaced 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), 100% (S-100%) substitute form lyophilized hydrogel...

Summary The aim of this study was to investigate the impact two convection–microwave heating (M100 and M30) on texture colour properties, cooking yield thermal shrinkage bovine product ( gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 P80) ΔT program (Δ80 Δ40). processed by M100 method characterised high shear force WBSF ) compression TPA ). reduction microwave intensity 30% (roasting could improve tenderness final product. In addition, shortened...

The purpose of the study was to define impact ozonisation duration and concentration on selected chemical, physical, microbiological properties Rubus ideaus red-fruited raspberries Polka variety. Raspberry fruit exposed a stream ozone in 0.3 0.9 mg/L over period 60 120 min. scope covered measurements titratable acidity, soluble solids concentration, such health-promoting indicators as content phenol compounds, flavonoids, anthocyanins vitamins C, total antioxidant activity (TAA) 0, 4th, 8th...

As the market demand for button mushrooms is constantly growing, it important to extend their shelf-life. Active packaging with built-in active components offers possibility of extending shelf life products which are sensitive external factors. Therefore, aim present study was check effect zeolite (clinoptilolite) and aҫai extract on bioactive compounds content, antioxidant activity, volatile compound profile, physical quality subjected storage 28 days at 4 °C. Packing in packages improved...

This study evaluates the effects of using a fat substitute in beef burgers composed hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences on chemical (TBARS, fatty acids, volatile compounds profile) physical (weight loss, cooking water-holding capacity, color, texture analyses) characteristics were analyzed after 0, 4 8 days storage at ± 1 °C. obtained results compared control groups (20 g tallow or oil). used improved burger parameters such as...

Meat is a rich source of different volatile compounds. The final flavor meat products depends on the raw material and processing parameters. Changes that occur in include pyrolysis peptides amino acids, degradation sugar ribonucleotides, Maillard’s Strecker’s reactions, lipid oxidation, thiamine fats, as well microbial metabolism. A review compounds’ formation was carried out divided into non-thermal thermal processes. Modern advanced solutions such ultrasounds, pulsed electric field, cold...

Abstract The aim of this study was to analyse the correlation between basic meat composition (water, protein, fat, and connective tissue contents), pH value, physical parameters (texture colour, drip loss) selected beef muscles. Five different muscles (LTH, SEM, SET, PSM, TRI) from 20 carcasses were examined . Measurements conducted using a near infrared spectrometry method, colour in L*a*b system, texture parameters. Drip loss correlated strongly negatively with value. Depending on muscle...