Min Zhang

3D printing is an important way of food processing. However, some fruit and vegetable materials, such as bananas, are prone to oxidative browning during 3D printing. In this study, different mass ratios of banana paste and potato whole powder were used to prepare the banana‐based system, which was applied as printing materials to investigate the ef...

Cowpea seeds can be cooked in the dried form, sprouted, or ground into flour. This study is to investigate effect of soft-sterilization and nano-ZnO treatment on canned cowpea (TN 5-78) biophysical and quality attributes during 10 months of storage. Cowpea was blanched, ultrasonicated with nano-ZnO solution 0.025% (w/v) added prior to canning at 11...

Pomegranate juice is prone to color fission during processing and storage due to the instability of anthocyanins, resulting in significant economic losses. This study aims to inhibit the browning of pomegranate juice during processing using the combined technology of vacuum and ultrasound for maintaining its color as much as possible. Pomegranate j...

Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, innovation, safety, production efficiency, and sustainability. Frozen and thawed meat faces specific...

Fresh fruits and vegetables are characterized by high water content, perishability and strong seasonality. In the process of supply chain, it is easy to lead to the decrease of freshness. Artificial intelligence (AI) technology is considered as an effective new means to assist the preservation of fruits and vegetables. It is used in the post�harves...

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally p...

In order to increase the content of flavoring components and nutrients in the stock, effects of microwave (MW) combined with ultrasonic pretreatment on water‐soluble proteins, flavor nucleotides, volatile gas constituents and sensory evaluation in the stewed stock were explored. The results showed that, compared with the control group (CK), MW, and...

An AI model was proposed to combine micro-environment to predict fruit and vegetables quality. The quality indicators (firmness, weight loss and decay incidence) of cucumber and strawberry changes were detected and evaluated during transportation and supply chain. Temperature, RH and respiration were the essential indicators in cucumber and strawbe...

Reduced graphene oxide (rGO) thin films have demonstrated various advantages in flexible electronics. So far, solution processes are widely used for making rGO thin films for their mild operation conditions and low cost. However, wrinkles are frequently formed due to the capillary contraction during drying, which severely deteriorates the conductiv...

The development of future food is devoted not only to obtaining a sustainable food supply but also to providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic and have been largely applied to the food industry owing to their mechanical properties and biological activi...

The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and transportation. Intelligent detection equipment is designed to monitor and ensure product quality in the supply chain, measure appropriate food quality parameters in real time, and thus minimize quality degradation and potential financial losses. Through various...

This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as p...

The future food industry is facing urgent challenges that need to be addressed, mainly providing sufficient quantity and quality of food to meet the growing population, reducing environmental pollution, improving production and processing conditions to adapt to climate change, protecting biodiversity, and improving food resource utilization. The gl...

This study aims to reduce the production of flocculent material and stratification of lemon juice during freezing and thawing, using electric or magnetic fields to assist with the freezing of lemon juice. This study investigated the effect of 10–30 kV/cm electric field (EF) and 2–10 mT magnetic field (MF) on the quality of frozen lemon juice. Elect...

The osmotically dehydrated orange juice sacs can serve as materials for heterogeneous 3D printing. Moreover, physical field-assisted such as ultrasound and vacuum, along with their combined application, were employed to enhance the impregnation of green tea polyphenol (GTP) and ascorbic acid (AA) during osmotic dehydration of orange juice sacs. Thi...

Hot air–assisted radio frequency drying (HARFD) is a recently developed food dehydration method to enhance thermal efficiency while retaining the quality of the fresh produce. This investigation is aimed at exploring the potential for the application of portable near-infrared (NIR) spectroscopy for rapid real-time assessment of the quality of apple...

Aging population is a global issue that presents a significant challenge to humanity. Declining organ function with aging can lead to gastrointestinal and nutritional shortages, eating difficulties, and other health issues. The healthy eating habits and adequate nutrition play a key role in lowering the prevalence of non-communicable diseases. As p...

The objective of this work is to evaluate the effects of ozone combined with ultrasound (ozone+US), pasteurization (PT), and high-temperature short-time sterilization (HTST) on antimicrobial capacity, antioxidant activity, carotenoid distribution and in vitro bioaccessibility of carotenoids in high-sugar concentrated orange juice. The enhancement o...

Eating patterns, financial and time constraints, and food availability play a key role in the wide variety of diets followed by young adults. As a result, many young consumers turn to quick and sometimes less healthy low nutrition options from convenience stores. In order to offer healthy and nutritious food, 3D printing can be used to make individ...

Following the development trend of intelligentialize and vitalization in the additive manufacturing field, five-dimensional (5D) printing has emerged. 5D printing is a life-active material that changes in the life dimension in the three-dimensional (3D) printed model over time, thus showing favorable changes in structure, performance, or function....

The shriveling of fruit cucumber was commonly occurred during supply chain, photocatalyst exposed to UV light can endow the coatings with ethylene removal capacity to reduce the respiration of fruit and water loss. The study developed a novel photodynamic technology responsive photocatalytic coating with exceptional ultraviolet (UV) photocatalytic...

Orange juice shows browning issue during storage which seriously affects its quality. Based on our previous study demonstrating the inhibition of browning of concentrated orange juice (COJ) by epigallocatechin gallate (EGCG) and L-cysteine (L-cys), this study evaluated the effect of ultrasonic-vacuum combined with high-pressure CO2 on browning. Ult...

Bacteria reduction and quality change of 3D printed carrots with different infill percentages (%) were studied after being treated with microwave (MW) at three power levels (120, 230, and 390 W). The color, appearance, texture (hardness, chewiness, and gumminess), and total polyphenol contents (TPCs) were comprehensively evaluated. The results show...

Micro‐patterning silver nanowires (AgNWs) via solution processes is vital in making high‐performance transparent flexible electrodes (TFE) that have been widely used in optoelectronic devices. However, it has suffered from the limitation of a trade‐off relationship between the coverage and the arrangement of AgNWs, which determine the transparency...