Microstructure-Guided Chemical Engineering Design for Advanced Food Processing and Product Development

Abstract

The integration of chemical engineering design principles with microstructural analysis has emerged as a powerful approach for optimizing food processing systems and enhancing product quality. This study investigates the relationship between processing parameters, transport phenomena, and resulting microstructural attributes in engineered food matrices. A model food system was subjected to controlled processing conditions, including temperature (60–120 °C), pressure (0.1–5 MPa), and residence time (5–30 min), to evaluate their influence on structural and functional properties. Microstructural characterization using scanning electron microscopy (SEM) and image analysis revealed significant variations in porosity (12–48%), pore size distribution (5–150 µm), and cell wall thickness (1.2–6.5 µ