In this article is introduced a new kinetic semi‐empirical model for drying. The model was developed by arbitrary‐order generalization of Lewis's kinetic equation that was obtained using the Laplace transform and Laplace's Inverse Transform. Kinetic data on soybean drying at 50, 60, 70, and 80 °C were retrieved to test the model which was compared to first‐order Lewis's model and to Page's model by quantitative criteria. Results show that the process is best described by the fractional‐order model and that arbitrary‐order equation may be employed to adjust experimental data on drying, with better results among other models analyzed. Practical applications Drying is one of the most complex and energy‐consuming chemical unit operations. The modeling of drying kinetics can be applied in the project of drying equipment and to reduce costs of energy consumption. In general, the approach used in drying kinetics modeling is based on differential balances to represent the temporal variability of moisture content. In some cases, the Mathematical models cannot fit good the experimental data by to the fact that the models obtained by differential balances are exponential and the experimental data nonexponential. The fractional calculus can be an alternative to generalize the order of differential equations and fit process. The modeling procedure presented in this article presents the use of fractional calculus to generalize the order of a classic differential model. The model obtained by the fractional calculus approach provides best fits and more reliable adjusts than the classic model, the results indicate an anomalous diffusion.

The changes caused by the addition of olive leaves (0, 5, and 10%) during the extraction of olive oil and malaxation time (20, 30, and 30 min) in the volatile profile and sensory attributes of olive oil from cv. Cobrançosa were studied. To investigate such transformations, a central composite designs from the Response Surface Methodology (RSM) was used, retrieving 13 runs combining leaf percentages and malaxation times. Each run was extracted in triplicate (39 olive oils overall). Sensory attributes were improved to leaves addition, mainly green and fruitiness attributes in olfactory and gustatory‐olfactory sensations, but high malaxation times (>30 min) reduced pungent and bitter notes. Leaves addition increased the amounts of total volatiles, particularly the GLV's (green leaves volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved sensory attributes. RSM models a showed positive linear effect with leaves addition, but a negative effect with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill industry, while enabling the reduction of malaxation times and by‐product amounts. Practical applications: The results obtained clearly open new lines of research to use olive leaves, a sub‐product of olive oil extraction, in a valuable way. Olive leaves can be used as natural sources of odorants for olive oils. Furthermore, their use during the extraction of olive oils from overmature olives may also lead to an improvement of the volatile fraction and provide enhanced sensory properties to the consumers, thus conferring an added value to these oils. Another important practical application is the extraction process. In our work, we advise to optimize both the percentage of leaves and the malaxation time as much as possible, as they facilitate both sensory and volatile fractions of the extracted olive oils. Sensory attributes are improved to leaves addition, mainly green and fruitiness attributes in olfactory 17 and gustatory‐olfactory sensations, but high malaxation times (> 30 min) reduced pungent and bitter 18 notes. Leaves addition increase the amounts of total volatiles, particularly the GLV's (green leaves 19 volatiles) (E)‐2‐hexenal, (Z)‐3‐hexenal, and (Z)‐3‐hexenyl acetate, directly correlated with the improved 20 sensory attributes. RSM models a show positive linear effect with leaves addition, but a negative effect 21 with malaxation time. These results suggest the use of olive leaves as effective odorants for the olive mill 22 industry, while enabling the reduction of malaxation times and by‐product amounts.

This study aims to conduct a systematic review of the literature through bibliometrics and content analysis to raise barriers, data agenda, and a framework to support academics and practitioners of fractional calculus in transport phenomena from the perspectives of food engineering. The structure of the methodological procedure is a selection of studies in the research area, statistical analysis of the data, and content analysis. The Bibliometrix package of software R was used in the bibliometric analysis, being fundamental for the organization of the discussions. Finally, the food engineering area researchers can use the questions, barriers, and research agenda in fractional calculus to solve problems in the studied clusters' processes. Based on the previous knowledge of the researcher, a path was provided to follow the data agenda and the proposed framework, identify insights, and solve a specific problem. As the main contribution, this study presents several applications and the most significant barriers and presents bibliometrics quantifying the theoretical and empirical studies in the area. Nonetheless, this study places the research field of fractional calculus for Food Engineering, Science, and Technology, presenting several applications and the most significant barriers quantifying the theoretical and empirical studies in the area. As a practical contribution, this study presents a research agenda and a framework that can contribute to practitioners applying fractional calculus in process control.

mental crises that are approaching and progressing today are the result of intensified industrial development-including climate change (global warming, greenhouse gases, etc.,), air pollution, and water issues (Nawi et al., 2016). In this context, scientists and studies are increasingly focusing on energy efficiency and reliability policies (Unver & Kara, 2019), in order to develop the alternative methods that contribute to the reduction of energy consumption. Drying is one of the oldest and most important ways to preserve and store different types of materials, especially food. Moreover, this process describes a complex process of heat and mass transfer to reduce the moisture content of food materials (Babu et al., 2018; Raghavi et al., 2018). In this context, dry products are more stable to