مجله علوم و صنایع غذایی ایران
سال هجدهم شماره 6 (پیاپی 115، شهریور 1400)

Vibrations on imported fruits can cause one of the damage such as impact, wear and compression or a combination of them to the fruit. The nectarine fruit tissue is soft at the soft handling stage, which increases the susceptibility to mechanical damage during transportation and storage. In this study, the effects of simulated transport vibrations on the quality of nectarine fruit with five levels of frequency, three levels of displacement, two types of boxes, three types of adsorbent on the first, second and third rows of fruit have been studied. The root mean square vibration acceleration was considered as a measure of the vibration magnitude and the vibration transferability percentage was calculated in different treatments. In addition, the maximum stress and modulus of elasticity at the yield point were calculated. Results showed the absorbers had the highest and lowest vibration absorption in the frequency range of 5.7 to 7.5 and 8.9 Hz, respectively. The first, second and third rows of fruits had the lowest transmitted and the highest vibration absorption at accelerations of 0.8, 8.4 and 6 ms-2, respectively. The lowest vibration absorption was obtained in the first, second and third rows at accelerations of 2.3, 5.1 and 3.4 ms-2. Therefore, it is recommended to use cardboard boxes with paper absorbers inside to carry the fruit and do not place more than one row of fruit in each box.

The high levels of tomato production as well as its perishability, make the development of research on processing and improving the quality of existing products more evident. The aim of this study was to assess the effect of whole tomato heating treatment by steam on the physicochemical and structural properties of produced tomamto paste with different degree of Brix (°Br). The fresh tomatoes was washed with water followed by exposing to steam and the tomamto paste with different °Br (18-26) produced through hot breaking approach. The results showed that the color indexes, precentage of precipitation weight ratio, acidity, viscosity, consistency and microstructure of final products were significantly influenced by steam preheating. The color indexes of *a and b* and precentage of precipitation weight ratio were negatively affected by steam preheating. The reason behind these observation is increasing the efficiency of heating process in hot breaking stage reulted in lycopene destruction. On the other hand, the viscosity and consistency of tomato paste were meaningfully increased. The images of scanning electron microscopy revealed that the steam preheating brought about solube pectin to migrate from cell wall, forming an amorph structure. Considering the acceptble range of color indexes as well as profound improvment in rheological characteristics of produced tomamto paste, in can be concluded that applying preheating treatment by steam would be of efficeint procedure in tomato paste production.

In this study, the effect of essential oils of dill in 4 levels of 0, 250, 500 and 750 µl/L in some physicochemical properties (moisture, acidity and pH), color index (a*, b* and L*), microbial (total count, Coliform, E Coli, mold and yeast) and sensory properties including color, flavor and texture of sun dried raisins during storage time was investigated. The results of statistical analysis of the data showed that during storage, the moisture and  indexes of b* (blue to yellow) and a* (green to red) and L* (brightness and darkness) of samples decreased significantly, but these properties with increasing amounts of essential oil of dill in the solution increased (p<0.01). Also during storage, with increasing the amount of dill essential oil, the acidity decreased and the pH increased (p<0.01). The results of microbial experiments showed that during storage, with increasing the amount of essential oil, the total count and coliforms decreased, which was significant in treatments containing 500 and 750 µl/L. The number of molds and yeasts also increased during the storage times and decreased with the amount of dill essential oil (p<0.05). According to the results of sensory evaluation, with increasing the amount of dill essential oil up 500 µl/L, the score of flavor and texture increased, but with further increase of the amount of essential oil caused decreased the flavor score compared to the control sample (P <0.05). Based on the results obtained of this study, the use of 500 µl/L of dill essential oil for storage of sun dried raisins, is recommended.

Digestive diseases are very important among human societies, especially in developing countries. One of these diseases is celiac disease. Gastrointestinal diseases are of great importance in human societies, especially in developing countries. One of these diseases is celiac disease. It is a gastrointestinal autoimmune disease caused by the digestion of gluten in people who are genetically predisposed. Consumption of gluten by patients with celiac disease causes inflammation of the small intestine and destruction of intestinal villi, which leads to the absorption of several important nutrients, including iron, folic acid, calcium and fat-soluble vitamins. The only effective treatment for celiac patients is to use a gluten-free diet throughout the patientchr(chr('39')39chr('39'))s life. As a result, the production of gluten-free products is of particular importance to these patients. In this study, the use of gluten-free soybean, millet, and rice flours to produce the gluten-free product for celiac patients and enrichment with Glycyrrhiza glabra to produce a dietary and low-calorie product for diabetic patients was considered. Gluten-free cookies were prepared as treatment control (0% Glycyrrhizia glabra), treatment 1 (0.2% Glycyrrhizia glabra), treatment 2 (0.3% Glycyrrhizia glabra) and treatment 3 (0.4% Glycyrrhizia glabra). Statistical analysis of data obtained from chemical parameters showed that sugar substitution with licorice powder had a significant effect on pH, moisture, insoluble ash in acid, protein, sugar, fat and peroxide treatments (P <0.05). The results of sensory analysis also showed that treatments 1 had the best overall acceptance and it was chosen as the best treatment

Because of antioxidant, antimicrobial, and medical properties, bioactive compounds extracted from plants have grown significantly in the development and trade of functional foods containing food-medicine and dietary supplements.However, the volatility, insolubility in the aqueous matrix, and sensitivity to environmental conditions such as temperature, oxygen, and light limite the use of essential oils. Therefore, this study was conducted to investigate the encapsulation technique as a suitable method to protect the essential oil and increase its efficiency. The main purpose of this study was to produce alginate hydrogels containing Thymus daenensis essential oil (Td-EO) loaded with beta-cyclodextrin. The structural properties and antimicrobial features of alginate hydrogel beads incorporated with Td-EO active ingredients were evaluated. The results of hydrogel analysis showed that the particle size and particle size distribution were less than 180 nm and 0.31, respectively, and the encapsulation efficiency of Td-EO for the hydrogel beads was about 90%. A maximum swelling capacity of ~610.3 % was obtained for alginate beads. FESEM, showed that the particle sizes were in the nanometer range and the particles were homogeneous and spherical shapes. FTIR analysis indicated no significant interaction between essential oil, beta-cyclodextrin and alginate, so alginate hydrogel is a suitable material for encapsulating active compounds. Hydrogels had an inhibitory effect on the growth of two strains of bacteria, S. aureus and E. coli. The release of Td-EO from alginate beads in two short-term and long-term periods were studied. The release rate of bioactive compounds can be reduced by encapsulating in β-cyclodextrin and producing its alginate hydrogel, and thus can be used as a suitable tool to control release in food and pharmaceutical systems.

Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.

Chocolate is one of the most widely consumed snacks in the diet. On the other hand, improving the quality of food in terms of bioactive compounds such as essential fatty acids, antioxidants and fiber has received a lot of attention in the field of functional foods in recent years. In this study, basil seeds powder, was used to produce a potentially functional chocolate. Basil seeds powder at levels of 0, 5, 7.5 and 10% (w/w) was added to chocolate formulation, and some physico-chemical and sensory properties of the chocolate samples were evaluated during 4 months of storage. The results showed that by adding and increasing the amount of basil seeds powder in chocolate samples, an increase in moisture content was observed compared to the control at different time intervals during storage. Also, with increasing the amount of basil seeds powder in chocolate formulation, peroxide value and anisidine index increased with a slower trend during the storage, so that the lowest values for these two parameters were measured in the samples containing 10% basil seeds powder, and the highest amount in the control sample. Basil seeds powder addition into chocolate formulation resulted in considerable decrease in the average texture hardness of the samples. The results of sensory evaluation also showed that the addition of powder up to 7.5% was acceptable in terms of overall acceptance by panelists. It can be stated that by incorporating basil seeds powder in chocolate formulation, a new functional food rich in antioxidant compounds and fiber can be produced and supplied to the market. But as adding high amounts of basil powder would have significant effects on sensory properties, incorporation of 7.5% is suggested.

In the present study, the optimization process of phenolic compounds extraction and antioxidant activity (DPPH radical-scavenging assay, FRAP test, and oxidative stability index) of Pistacia khinjuk fruits was evaluated using ultrasound waves through response surface methodology (RSM). To optimize the extraction process from the central composite design with three independent variables including time (5, 27.5 and 50 minutes), temperature (25, 45 and 65 ° C) and ethanol ratio in water-ethanol solvent (0, 50 and 100% ) was used. Significant effects of independent variables on the extraction of phenol compound, DPPH radical scavenging power, FRAP test and OSI of P.khinjuk fruit extract, with the regression coefficients of 97.65, 98.09, 98.62 and 98.38 %, respectively, were noted. Among the independent parameters, ethanol concentration was the most effective parameter because two effects of quadratic and linear were observed in the proposed models of different tests. The interaction effect between different paprameters was not observed in the models of this study, too. It was also the strongest model for the phenolic compounds extraction test; because in this test, in addition to the linear effect of independent parameters that were common to all tests, a quadratic effect was also observed in the parameters of time and ethanol concentration. Also, the best antioxidant activity of P.khinjuk fruit was obtained by using the ultrasonic wave for 50 minutes at 65 ºC and with 57.7% v/v ethanol/water solution. Finally, it was found that the results of experimental tests were close to the values predicted by the response level method.

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

Producing of fish powder is a good way for increasing the shelf life of these valuable protein sources, easy accessing and increasing of food variety.In this study, the effect of drying temperature on physicochemical properties of kilka and carp fish powder was investigated. For this purpose, temperatures of 45, 55, 65 and 75 °C were used to dry the fish. The results of this study showed that moisture, fat, protein and TVN for carp powder was 7.02%, 4.92%, 83.80%, and 150 mg/g, while moisture, fat, protein and TVN of kilka fish powder was 8.12, 8.8%, 5.09%, 82.18% and 140 mg/g, respectively. The highest water binding capacity was related to dried carp samples at 45 °C and dried kilka at 55 °C. The lowest and highest fat reabsorption was in dried carp samples at 45 °C and dried kilka at 55 °C, respectively. The results of density test showed that with decreasing drying temperature, the density of the final powder decreased. The highest densities of carp and kilka powders were 0.511 g/cm3 and 0.408 g/cm3, respectively, which were dried at 45 °C. The study also represented that with increasing temperature from 45 to 75 °C, L* factor of the powders decreased. Besides, scanning electron microscopy (SEM) results indicated that the proteins were more denatured at higher temperature and the particle sizes were reduced.

In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.

The control pests and diseases is considered one of the most important operations of Citrus in the protection stage. Today, a lot of research has been done in various fields of agriculture, including the diagnosis of plant pests and diseases by using machine vision methods. One of the problems that reduce the accuracy of the machine for detecting pests in farm conditions is the presence of adverse factors such as shade and changes in light intensity at different times of the day. In this study, in order to find the appropriate light intensity at different times of the day and increase the brightness of the shady parts of the trees, lighting by a lamp at the imaging site has been used. For detect pest-infected trees (in this snail study) has been used to Deep learning method which has been studied and evaluated by various optimization algorithms such as RMSProp, Adam and SGDm. To evaluate and test the algorithm used, 8000 images were examined in 9 farm conditions and one laboratory state In farm conditions, the lowest detection accuracy of algorithms with 64.32% related to imaging in cloudy days with light intensity of 350 to 700 lux was obtained using RMSProp algorithm, which Detection accuracy was improved up to 95.25% using SGDm algorithm by creating a light intensity controlled by a lamp (approximately 9000 lux). In laboratory conditions where the images were prepared in a controlled environment with constant light intensity, the detection accuracy was Obtained 98.73% with SGDm algorithm.

In this study, the essential oil of medicinal plant Satureja khuzestanica was extracted using hydrodistillation method and its total phenol and flavonoids contents, antioxidant property (based on DPPH and ABTS radical scavenging and beta-carotene/linoleic acid assays) and antifungal activity against fungi species causing strawberry rot and mold (Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer) were investigated. Based on the results of the total phenol and flavonoid contents of the essential oil were 87.23 mg GAE/g and 69.33 mg QE/g, respectively. The antioxidant activity of the essential oil, based on the DPPH radical scavenging, ABTS radical scavenging, and beta-carotene/linoleic acid assays, were 63.29, 58.30 and 51.19%, respectively. The antifungal activity of the essential oil (based on disk diffusion agar, well diffusion agar, and minimum inhibitory/fungicidal concentration) showed that B. cinerea was the most resistant and A. niger was the most sensitive fungal species to the essential oil. The minimum inhibitory concentration for Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer was 50, 100 and 50 mg/mL, respectively. The minimum fungicidal concentration for Aspergillus niger, Botrytis cinerea, and Rhizopus stolonifer was 200, 400 and 200 mg/mL, respectively.

Fried food products are very popular due to their unique characteristics such as color, smell, taste and desirable texture. Controlling frying conditions and using edible hydrocolloid coatings (gums) is one of the best ways in reduction of oil uptake, moisture retention and improving the appearance properties of fried foods. In this study, different concentrations of wild sage seed gum (0, 0.5, 1 and 1.5%) were used to coating of zucchini slices during deep frying at 155, 170 and 185°C and the relationship between process parameters and the quality of final product were modeled by genetic algorithm-artificial neural network method. The results of this study showed that coating with wild sage seed gum reduced the oil uptake of the final product and in terms of appearance characteristics, the coated samples were lighter. Coating pretreatment maintained the final product moisture and the size of the samples coated with 1.5% gum was larger than the other samples (lower surface changes percent). This process was modeled by genetic algorithm-artificial neural network method with 2 inputs include wild sage seed gum concentration and frying temperature and 7 outputs  include oil percentage, moisture content, yellowness index (b*), redness index (a*), lightness index (L*), color changes intensity (ΔE) and surface changes. The results of modeling showed that a network with 5 neurons in a hidden layer and using the sigmoid activation function can predict the physicochemical properties of fried zucchini slices. Sensitivity analysis results showed that the changes in the concentration of wild sage seed gum had the highest effect on the yellowness index and then on the surface color changes intensity index of fried zucchini slices. Also, the change of frying temperature has the highest effects on the color changes intensity and lightness indexes of fried samples.

The aim of this study was to investigate the effect of natural antioxidant properties of crocetin and bixin on nanoparticle formulation of cheddar cheese. In this study, chitosan / alginate nanoparticles containing bixin (14, 16 and 18 μg / ml) and crocetin (0.01, 0.03 and 0.05 μg / ml) were prepared by gelation method. After preparation of cheddar cheese and addition of nanoparticles, total microbial population test was evaluated on the 1st day of production, 20th, 40th and 60th storage. The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. The results showed that the total microbial population increased significantly during storage, but the total microbial population index decreased significantly with increasing levels of Bixin and Crocetin nanoparticles. Evaluation of sensory evaluation results showed a decrease in sensory evaluation scores over 60 days of storage. However, in the treatments with 18 μg / ml Bixin and Crocetin the sensory index changes were less than the other treatments. Finally, the treatment with 16 µg / ml bauxin and 0.05 µg / ml crocetin was selected as the optimal treatment.

The effects of boiling time (1-7 min) and concentration of salt solution (0-4%) on the quality of farmed pacific white shrimp (Litopenaeus vannamei) dried for 20 h at 60 ºC was determined. In all salt concentrations, the increase in boiling time from 1 to 7 min decreased shrimp weight (P < 0.05). The highest weight loss was found after 7 min. With increasing salt concentrations, hardness increased; the highest hardness was found when shrimp were boiled in 3% salt concentrations for 3 and 7 min (P < 0.05). At 5 and 7 min of boiling, salt concentrations of 0 and 2% led to the highest taste score while the higher salinity decreased taste (P < 0.05). Shrimp dried for 8 h had the highest content of omega-3 fatty acids. The higher oxidation of polyunsaturated fatty acids occurred when drying time increased. The TI index was between 0.044 and 0.052 and the highest index was for those dried for 2, 12, and 14 h. Shrimp died for 2 h showed the lower gap between muscle fibers and a similar microstructure was observed at 4 h of drying. After 6 h of drying, the gap was increased to some extent while with further increase of drying time (8 to 14 h) considerable texture changes were observed with large gap among muscle fibers.

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. In this study, the effect of replacement purslane oil (0.5 %, 1.5 %, 2 %) and Flaxseed Oil (0.5 %, 1.5 %, 2 %) to yoghurt on some physicochemical and sensory properties were investigated. The enriched yogurt was examined for after production days at 4°C. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The results physicochemical showed that the effect of Purslane and flaxseeds oil in during storage pH decreased; however, the acidity, dry matter and synergies of all samples increased significant (p≤0.05). While crude fat content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand, oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher peroxide values than control sample (p≤0.05). The evaluation of sensory properties yogurt treatments showed Purslane and flaxseeds (except in 1.5 and 2 percent substitution) had the sensory properties no significant effect. The evaluation showed that treatment containing 0.5% Purslane Oil was introduced as the best treatment and had the highest level of acceptance was for consumers.

Use of nanoparticles in food packaging can be an effective step to reduce waste from pathogens and increase the shelf life of various products. The aim of this study was to investigate the antifungal effect of low-density polyethylene nanocomposite film containing nano clay halloysite/carvacrol hybrid and chitosan on pathogenic fungi including Aspergillus niger, Aspergillus flavus, Boterytis cinera, Penicillium Sp. and Rhizopus oryzae, the main cause of post-harvest rot of agricultural products. In this study, the nanocomposite films based on Low-density polyethylene containing 1.5 & 3% nano clay halloysite/carvacrol and 1 & 2% chitosan were produced by mixing them in a twin-screw extruder following by blowing film machine. The effect of these produced nanocomposites were then evaluated on the growth of five pathogenic fungal species. Based on the results of analysis of variance, it was found that the growth rate of the five studied fungal species was significantly affected by use of Nano clay Halloysite/carvacrol, so that the highest percentage of inhibition was related to the film containing 3% nano clay halloysite/carvacrol. However, the film containing chitosan had no significant effect on the growth of the studied fungi.

Mechanical injuries in to the tissue of ready-to-eat fresh-cut ​​lettuce usually cause stresses which leads to increasing respiration rate. The shelf life of this product depends on the processing and packaging steps, the type of packaging film and the environmental conditions during storage. The purpose of this study was to evaluate the effect of storage time, storage temperature, immersion pretreatment and the number of perforations of packing film on the crispness coefficient and sensory evaluation (total acceptance) of fresh-cut packaged lettuce stored under modified atmospheric condition and also development of shelf-life kinetic model of this product. For this purpose, 250 g of the lettuce strips were washed and immersed into two different concentrations (1.5/0.5 and 1.5/0.1) of CaL/Cys, then packed and sealed in low-density polyethylene packaging films (LDPE, 42 μm thickness) with no perforation (N-MAP: 21% O2, 0% CO2) and 20 and 40 perforations per m2, respectively. The study was carried out at two temperatures of 5 and 10 °C, for a storage time of 12 days. Indices of quality maintenance, i.e., crispness coefficient and sensory evaluation (total acceptance) were investigated. Furthermore, a mathematical model was developed to describe the kinetics of changes in crispness coefficient and sensory evaluation. Then, the shelf life of the samples was predicted based on sensory evaluation. The results showed that changes in selected targeted parameters could be best described by a zero-order. The prediction of shelf life of fresh-cut lettuce samples showed that samples treated with 1.5%CaL/0.1% Cys packed in 20-PM-MAP, stored at 5°C and 10 °C and samples treated with 1.5%CaL/0.5% Cys packed in 20-PM-MAP stored at 5°C, had a shelf life of 12.62, 12.59 and 11.59 days (with no significant difference at p < 0.05), respectively.

Artificial neural networks are a set of nonlinear equations that have the ability to adapt to establish complex nonlinear relationships between input and output variables. Artificial neural network modeling was used to predict the production of Ricotta cheese powder with the desired quality. In this study, a 4-class artificial neural network with a multilayer perceptron model was used to predict foam and Ricotta cheese powder data prepared by foam mat drying. This modeling was performed by pattern recognition method and using machine learning algorithm. Pattern recognition is the ability to recognize the order of properties or data that gives information about a system or data set. The model used for this study had 10 neurons in the hidden layer. 4 different ratios of milk and whey (treatments) were considered as input and foam density, powder density, hygroscopy, water activity, water absorption and oil absorption as model outputs. In this model, 70% of the data were used for training, 15% for testing and 15% of the data for validation. The best validation performance occurred in the 20th period. The final results showed that the model used was able to accurately predict the data related to each class with 94.8% accuracy.

Stevia is a seasonal herb that contains high levels of phenolic and sugar compounds called stevioside rhabadiosid. Due to the seasonality of this plant, the most suitable method for making it available is using drying methods. Choosing the proper method of plant drying is one of the most important issues in post-harvest operation. Using inappropriate methods can result in the loss of plant organs or the loss of all the effective substances in it. The main objective of this study was to evaluate the effect of temperature and velocity of dryer on drying process, total phenolic compounds and kinetic modeling of stevia leaf drying. For this purpose, air temperature was measured at three levels (45 °C, 55 °C, 70 °C) and air velocity at three levels (0.05 m/s, 1 m/s and 1.5 m/s) for drying Stevia leaves were used. In this research, five models of Pelge math, Weibull, Logarithmic, Page and Khazaei models were used to model the results of stevia leaf drying process.The results showed that the proposed experimental models had a desirable performance in the modeling of the stevia moisture reduction process (R2 ≥ 0.945). By comparing the output values ​​of R2 and RMSE for the models presented, the Page model had better modeling performance than the other four models. In addition, the results showed that in the drying process, the most important factor in controlling the stevia leaf drying rate was the air temperature. Also, the drying time of stevia leaves decreased with increasing temperature and speed of air drying. Dryer temperature has a significant effect on the content of total phenolic compounds. As the air temperature rises from 45 °C to 70 °C, the amount of phenolic compounds of the stevia leaf decreases.

In order to investigate the effect of savory extract levels and polysaccharide-based active bio-composite coatings on the shelf life of broiler fillets, 2 separate experiments each with 6 treatments and 3 replications, were designed in a completely randomized design and performed simultaneously. Treatments in experiment 1 included fillet with coating 0 (control), 0.75% or 1.5% of savory extract alone or in combination with 3% sodium alginate coating and in experiment 2, included uncoated fillets (control), containing 1.5% of savory extract, guar coating 0.5% - extract, carboxy methylcellulose coating 1% - extract, guar coating – carboxy methylcellulose and guar coating – carboxy methylcellulose - savory extract. Chemical and bacterial spoilage indices including PV, TBARS and TVB_N were evaluated every 3 days during a 12-day period of keeping the fillets at 4±1oC. The results of experiment 1 showed that in parallel with the increasing the concentration of savory extract to 1.5%, the sodium alginate-extract composite coating reduced the PV, TBARS and TVB_N of fillets (P <0.05). Minimum amount of PV (5.40 ± 0.30 meq/kg), TBARS (1.22 ± 0.00 mg MDA/kg) and TVB_N (26.50 ± 1.35 mg/100g) were seen in fillets containing alginate - 1.5% savory extract composite coating (P <0.05). Also, in experiment 2, the fillets containing guar gum – carboxy methylcellulose - savory extract bio-composite coating have the lowest ​​of PV (5.10 ± 0.33 meg/kg), TBARS (1.10 ± 0.05 mg MDA/kg) and TVB_N (25.30 ± 1.90 mg/100g) at the end of the storage period (P <0.05). Therefore, guar gum – carboxy methylcellulose - 1.5% savory extract bio-composite coating as a new packaging can be used to increasing the shelf life of broiler fillets during refrigerator storage (4±1oC).

The Oxidation of oils and fats causes the reduction of their nutritional value and sensory properties. Today, a new approach to the use of natural antioxidants such as essential oils and plant extracts has been developed and used as a desired alternative antioxidants than chemical antioxidants in foods. In this study, ethanolic extracts of walnut green peel (0, 50 and 100% concentrations), different microwave powers (90, 450 and 900 watts) and different extraction time (1, 8 and 15 minutes) were extracted. In order to determine the optimum extract for adding to the oil, the total amount of phenolic compounds and the antioxidant activity of the extracts were measured by Reducing Power assay, scavenging of DPPH radical and total antioxidant capacity. Data analysis showed that optimized extracts were ethanol 53% (extraction time 6 minutes, microwave power 700 watts). Then, different concentrations of optimized extracts (200, 600 and 1000 ppm) were added to soybean oil and were kept in 65°C for the 16 days. The oxidative stability of all treatments was done by evaluation of peroxide value, TBA value, p-anisidin index, totox index and total amount of polar compounds in 0th, 8th and 16th Days of storage and compared with a treatment containing 200 ppm of BHT. The results indicated that different concentrations of optimized ethanolic extracts were effective in oxidation reduction in all treatments (p<0.05). 1000 ppm concentration of ethanolic extract was more effective than BHT and had no adverse effect on color, smell and taste of oil. Thus, the extracts of green walnut peel can be used as natural and effective antioxidant to reduce the oxidation rate of soybean oil.

Improving the quality of bread and bakery products by modifying the formulation and production process is one of the most important ways to increase the level of public health in society. In this regard, steamed bread is free of harmful compounds such as acrylamides due to different baking processes, including foods. Therefore, the aim of this study was to investigate the effect of adding glycerol at levels of 0, 0.5 and 1% and using one-stage and two-stage fermentation methods on physicochemical and sensory properties of composite steamed bread (wheat-rye) in a completely randomized design with factorial arrangement in order to produce suitable bread taste for the Iranian consumer and improve the shelf life of the final product. Based on the results, it was found that by increasing the glycerol and using the two-stage fermentation method, the moisture content of the final product and firmness (during 2 and 72 hours after baking) increased and decreased respectively. In addition, the use of two-stage fermentation method improved the porosity and specific volume of the final product. However, glycerol had no effect on these parameters of bread. On the other hand, the amount of L* value increased with increasing glycerol and using two-stage fermentation method, while the amount of a* and b* values remained constant. In the sensory evaluation section, the taste judges gave the highest score to the sample containing 11% glycerol and prepared by two-stage fermentation process. Therefore, by localizing the technical knowledge of producing steamed bread, bread with better nutritional value can be contracted in peoplechr(chr('39')39chr('39'))s food basket.

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, low sucrose Iranian yellow carrot jam and to optimize the formulation by employing response surface methodology. The three independent variables were stevia, as a low-calorie sugar replacer (0.05 -0.3% w/w) and inulin as a prebiotic texturizer (2 -5% w/w) in order to compensate sugar elimination defect on viscosity and Brix. The fitted models indicated a high coefficient of determination. The results revealed that inulin and suger are as the independent variables which had significant effects on Brix, moisture, viscosity, and sensory scores (except taste), lightness (L*) and redness (a*) (p≤0.05). Also, pH and acidity and (b*) were not affected by stevia, inulin and suger concentration (p≤0.05). The optimization of the variables, based on the response surface, demonstrated that utilizing 5% w/w inulin and 0.23% w/w stevia and 49.3% suger produced the optimum Persian yellow carrot jam with the desirability of 0.721 without undesirable changes in the physicochemical and organoleptic properties. According to nutrition value of Iranian yellow carrot, we could use it for producing functional food and improve its healthy benefits.

Cake batter is a camplen emulsion of air babbles and oil droplets in which the egg plays a key role in foam formation, absorption of air molecules and volume in the cake. However, regular consumption of eggs due to high levels of cholesterol and saturated fatty acids, increases cardiovascular disease and can lead to allergies for some people. Barly aquafaba is a thick liquid obtained form cooking barly, which stabilizes the foam due to significant amounts of active compounds and proteins. The purpose of this study was to investigate the effect of different levels of barly aquafaba (0, 25, 50 and 100%) and xanthan gum (0, 0.25 and 0.5%) as an egg replacer on physical, chemical, rheological and organoleptic properties of oily cake. According to the obtained results, barly aquafaba had an acceptable foaming property due to high protein quality cake samples containing barly aquafaba upto 50% had similar characteristics to control cake samples. However, increasing the replacement of 75 and 100% of eggs with barly aguafaba led to a significant decrease (p<0.05) in physical. Chemical, rheological and sensory properties of eggless cake samples. 0.5% of xanthan gum resulted in improved sensory properties of eggless cake samples, increased moisture content and reduced firmness in the cake samples replaced with 50% barly aquafaba. The results showed that barly aquafaba can be used as a partial replacer for eggs up to 50% while maintaining the sensory, physical and rheological properties if the oily cake.

One way to control the growth of pathogenic bacteria is to use preservatives and antimicrobial compounds. Due to the general concerns about the side effects of chemical preservatives, there is a tendency to consume products that use natural preservatives. In this study, six parts of saffron (Petal, Stigma, Stamen, Corm, Stale, Stem) were prepared and the amount of phenolic compounds, antimicrobial properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of extracts against gram-negative bacteria (Escherichia coli and Salmonella Typhi) and gram-positive bacteria (Staphylococcus aureus and Bacillus cereus) were evaluated. Also, the extract that showed the highest antimicrobial properties was selected and its effects were evaluated on the cream at 0.25, 0.5 and 0.75% (w/v) concentrations. The results showed that among the extracts of different parts of saffron, petal extract has the highest amount of phenolic compounds and antimicrobial effect. The highest effect of ethanolic extract of petal was achieved against gram positive bacteria such as B. cereus and S. aureus, respectively. The lowest amount of MIC and MBC were obtained for petals at concentration of 3.12 and 6.25 (mg / ml), respectively. In cream with 0.75% extract concentration, the total bacterial count was significantly lower than the other two concentrations. Also, the results of sensory evaluation of treated cream showed that 0.5% petal extract was chosen as the best treatment since it was rated the highest by the panelist compared to other samples. Therefore, according to the results, saffron petal extract can be considered as a valuable plant for overcoming infectious diseases and it can be used as a natural antimicrobial source in cream to replace chemical preservatives.

Hamburgers are one of the most widely consumed meat products in the world. The shelf life of this product is rather short, therefore the freezing process is commonly used to reduce water activity and prevent the growth of microorganisms. Accurate temperature prediction during freezing is important in designing optimum cooling procedures and to avoid quality deterioration. Models for predicting freezing times range from relatively simple analytical equations to the more complicated numerical methods which require a lot of computing time and a sophisticated computer. In this research, thermal properties of hamburger, including ice fraction, thermal conductivity and specific heat were determined mathematically and then the freezing process of hamburger patty was investigated by two different numerical models (finite difference& finite element). The results were compared with experimental data and it was found that although both two models could reasonably forecast the temperature of hamburger patties during freezing, the finite element model demonstrated better goodness of fit than finite difference model. This study shows that the use of CFD packages such as COMSOL software can be considered as a suitable option for the estimation of freezing time of meat products.

In recent years, pneumatic method of stigma separation has been considered by some researchers. In this regard, computer simulation of the process is necessary as well as determination of the engineering properties of the various flower parts. According to preliminary observations, the number of flower components, their characteristics, and the simulation of the separation process, all depend on the flower cutting location. In this study, cutting of flower was done in two modes. In the first mode, the flower was cut from the top of the receptacle and divided into three parts including petals (2), stamens (3) and a three-branch stigma. In the second mode, the cutting accomplished from the bottom of the receptacle and the flower divided into two parts including flower without stigma, and a three-branch stigma. Variations in weight, density and terminal velocity of different flower components were studied as a function of moisture content. According to the results of this study and in contrast to most of the published papers, vertical wind tunnels are not suitable for pneumatic separation of saffron stigma. In order to provide required information for computer simulation, the flower components were considered as spherical particles, and then their aerodynamic diameters were calculated using the proposed flowchart. The results showed that the difference in aerodynamic diameter values in the two-section cutting mode reach to significant amount of 70%. Results of present study also indicate that the appropriate stigma separator mechanism should have singular feeding system and ability to provide turbulent air flow. Preliminary results obtained from computer simulations are hopeful in the case of using dual internal tunnels equipped with rotational flow.

A common practice and crucial step to control mastitis and maintain the high-quality of raw milk is teat disinfection which divides into pre-, immediately prior to, and post-milking. Accordingly, dipping and spraying procedures have been applied to prevent environmental and contagious mastitis as well as reduction of microbial load of raw milk. Quantitative tests such as somatic cell counts in raw milk are commonly used to monitor dramatic change of normal to sub-clinical (250000≤ cell mL-1), and clinical infected udder. It is assumed that pre-milking disinfection is a suitable strategy to tackle sub-clinical environmental mastitis whereas post-milking method is recommended to manage contiguous one. Pre-dipping effectively declines bacterial count in raw milk. Although, post-milking disinfection significantly reduces microbial contamination from liner and cleaning step, it is not effective on bacterial load from hands of milker, rinse water and used paper towel. The usage of disinfectants in major milk producer countries varies extensively, for instance more than two third of teat disinfectants in New Zealand is iodophor, followed by 15% chlorhexidine and 15% dodecylbenzene sulphonate. Iodophor has been used as pre- and post- sanitizer in concentration of 0.3% but it is allowable from 0.1-0.25% in UK. According to the regulations of the USA, Spain, and Canada, chlorhexidine can be used in the range of 0.11-0.5%, meanwhile Danish and Americans’ law regulated the usage of dodecylbenzene sulphonate in the vicinity of 2%. Hypochlorite has been taken into account as pre- and post- sanitizer from 0.1 to 4 % but regulated up to 0.2 in UK and 0.3% in US and CA. Likewise chlorhexidine, dodecylbenzene sulphonate, and quaternary ammonium compounds are used as post-milking. Bacteriocin is a teat disinfectant in France whereas slightly acidic electrolyzed water has been introduced as emerging pre- and post- sanitizer.