Food Engineering Reviews merupakan salah satu Jurnal yang dikelola oleh Springer dan International Society of Food Engineering (salah satu bidang pada iufost). Memiliki impact factor 3.571 pada tahun 2016. Sesuai nama, jurnal ini khusus untuk paper review. Berikut adalah deskripsi jurnal tersebut:
Food Engineering Reviews publishes reviews covering all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The journal identifies and discusses trends that will drive the discipline over time. The scope of topics addressed is broad, encompassing Transport phenomena in food processing; Food process engineering; Physical properties of foods; Food nano-science and nano-engineering; Food equipment design; Food plant design; Modeling food processes; Microbial inactivation kinetics; Preservation technologies; Engineering aspects of food packaging; Shelf life, storage and distribution of foods; Instrumentation, control and automation in food processing; Food engineering, health and nutrition; Energy and economic consideration in food engineering; sustainability; and Food engineering education.
melakukan publikasi pada jurnal ini menggunakan portal online yang akan memudahkan proses publikasi.
https://www.editorialmanager.com/fere/default.aspx
Dengan portal ini segala komunikasi dari pengelola jurnal ke penulis terlaksana.
dari berbagai persyaratan, salah satu yang menarik adalah diperlukannya sebuah nomor ORCID, dimana dapat diperoleh di https://orcid.org/
Ini contohnya, ORCID saya:
orcid.org/0000-0003-2409-5449
proses publikasi cukup panjang. Berikut adalah catatannya
submit 6 Desember 2017
Mencari Editor 6-18 Desember
mengundang Editor 18 Desember
under review 22 December
karena hingga 15 February 2018 tidak ada update, maka pada 15 February kami mengirim surat pengingat kepada editor.
tanggal 5 Maret 2018, Reviews CompletedDear Editor,The authors would like to inquire about the status of our manuscriptentitled: "-----------------------------" (ms number ----------------). The paper was submitted on the 6th of December2017 and still pending under review. Could you please inform us about the reviewing process?
taggal 17 Maret 2018, Major revision dengan deadline 11April 2018. Hasil review didapatkan dari dua orang reviewer.
Based on the advice received, I have decided that your manuscript might be reconsidered for publication, but only after major revisions are completed. When preparing your revised manuscript, you are asked to carefully consider the reviewers' comments (which are attached below) and to submit a list of responses to each of the comments. Your list of responses should be uploaded as a separate file in addition to your revised manuscript.tanggal 10 April 2018 rebutal berhasil diselesaikan dan diungah ulang.
tanggal 10 April 2018 editor invited
tanggal 12 April 2018 Accepted
tanggal 20 April 2018 author proof
tanggal 25 April 2018 First Published
https://link.springer.com/article/10.1007%2Fs12393-018-9178-x
Abstract
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.
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