Journal of Food Process Engineering

Aims & Scope

The Journal of Food Process Engineering publishes the best original research on applications of engineering principles and physics concepts to food and food processes with emphasis on process simulation, including mathematical models to describe processes and to allow for scale-up of processes for food manufacturing.

Read by researchers, food, agricultural, biological, and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing.

JFPE covers a range of topics, including: -Transport of liquid and solid foods -Heating and cooling processes -Food freezing and frozen food storage -Frying processes -Membrane separation processes -New and improved extrusion processes -Packaging processes including Modified Atmosphere Packaging and intelligent packaging -Non-thermal processes including irradiation processing, high pressure processing and other high pressure based technologies, pulsed electric fields, application of gases in food preservation, UV, Ultrasound, filtration, cold plasma, and other similar minimal processing technologies.

Articles highlighting innovative combinations of nonthermal or thermal-nonthermal technologies for food manufacturing are also welcome. -Cleaning and sanitation processes -Process engineering technological solutions for produce safety -Process development and design -Process instrumentation and control including sensors for the detection and identification of contaminants in food safety and quality. -Nanotechnology applications to food processes (nanosensors, new ingredients, new process technologies, sensors) -Use of biotechnology to improve food processes -Advanced processing technologies to improve food safety, quality, nutrition, and reduce food waste -Green, clean, and sustainable process technology

View Aims & Scope

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Metrics & Ranking

Impact Factor

Year	Value
2025	2.9
2024	2.70

SJR (SCImago Journal Rank)

Year	Value
2024	0.621

Quartile

Year	Value
2024	Q2

h-index

Year	Value
2024	66

Journal Rank

Year	Value
2024	9330

Journal Citation Indicator

Year	Value
2024	3401

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar
• Web of Science

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Chemical Engineering, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• ASSESSMENT of A SEMI‐EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS¹

  Citation: 296

  Authors: MICHA

• Thermoplastic Starch: A Possible Biodegradable Food Packaging Material—A Review

  Citation: 267

  Authors: Bahram, Muhammad, Ghufrana, Zaib

• ELECTRICAL CONDUCTIVITIES of SELECTED SOLID FOODS DURING OHMIC HEATING¹

  Citation: 204

  Authors: SEVUGAN, SUDHIR K.

• FLOWABILITY OF FOOD POWDERS AND METHODS FOR ITS EVALUATION — A REVIEW

  Citation: 185

  Authors: M.

• Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review

  Citation: 175

  Authors: Prasad, Avdesh Kumar, Gagandeep

• DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY‐DRIED ENCAPSULATED ANTHOCYANINS FROM <i>HIBISCUS SABDARIFFA</i> L.

  Citation: 165

  Authors: ZUHAILI, IDA IDAYU, MOHD ROJI

• INACTIVATION OF <i>ESCHERICHIA COLI</i> IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS

  Citation: 161

  Authors: O., B.L., F.J., G.V., B.G.

• ELECTRICAL CONDUCTIVITY of SELECTED JUICES: INFLUENCES of TEMPERATURE, SOLIDS CONTENT, APPLIED VOLTAGE, and PARTICLE SIZE¹

  Citation: 151

  Authors: SEVUGAN, SUDHIR K.

• USING CAPACITIVE (RADIO FREQUENCY) DIELECTRIC HEATING IN FOOD PROCESSING AND PRESERVATION – A REVIEW

  Citation: 146

  Authors: YANYUN, BEN, EDWARD, JAE W., JOHN HENRY

• Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

  Citation: 139

  Authors: Domagoj, Francisco, Shahin, Seyed Mohammad Taghi, Milivoj, Predrag, Danijela

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