فرزاد غیبی

In this study, using thyme medicinal plant without using heat by osmotic method, sugar solution with maximum active ingredients was produced. Effects of temperature (25, 35 and 45 degrees Celsius), sucrose osmotic solution concentration (40, 50 and 60%) and sampling time (15, 30, 60, 90, 120, 180, 240 and 360 minutes) on the amount The removal of active ingredients from the plant and the change in pH values and electrical conductivity (EC) were evaluated. Then the effect of blanching with hot water in (30, 60, 120 and 180 seconds) and ultrasound (0, 15 and 30 minutes) on the osmotic processing were investigated separately. The highest EC was in the solution with 40% sucrose concentration and 45°C and the lowest was in osmotic solution with 60% concentration and 45°C. Blanching before osmosis resulted in increased pH and EC. Blanching for 30 seconds caused the greatest increase in EC. Treatment with 30 minutes ultrasound increased the pH and EC in samples compared to 15 minutes of ultrasound. The chromatographic results of the control samples and the sample containing thyme extract in sucrose solution showed the release of polar and non-polar active compounds in the osmotic solution. The release of different compounds showed a difference in their release rate during the osmosis process. Finally the results showed that the extraction of active ingredients of medicinal plants was possible by osmosis process, so that the pH and EC changed over time. The product of this research can be used in the production of beverage syrups and food. In this method, the damages of other methods of extraction of effective substances such as solvent extraction, use of heat in extraction and drying of medicinal plants such as distillation and essential oil extraction methods are minimized.

Button mushroom has sensible to mechanical blows and has low shelf life. The purpose of this project was determining of the optimum method of ultrasonic dehydration and the effect of osmotic processing conditions on mass transfers. In the first step, sodium chloride solution with concentrations 6, 9, 12 and 15%, for 20,40,60,90 and 120 minutes at 25°C and 45°C were used and in the second step, in the constant conditions of salt concentration (12%), immersion time (60 min) and temperature (45°C), the mushroom samples were subjected to ultrasonic wave in two levels (pulse duration time to pulse rest time of 1:1 and 1:4) at frequency of 20 KHz and constant power 400 w, to determine their effect on water loss, solid gain and water reduction. The results showed that, as the concentration of osmotic solution increased, mass transfer from the sample increased. When immersion time was increased to 60 min, solid gain and moisture diffusion increased. After this time, water loss was less increased and solid gain was more increased. Further solid gain created a resistant layer against permeability and solute movements on both sides of tissue. in this process, at temperature of 45 °C, greater the mass transfer rate achieved, mainly due to the increase in cell permeability and permeability coefficient. It was found that salt concentration of 12%, immersion time of 60 min and temperature of 45°C gave the minimum solid gain (2.83%) and maximum water loss (29.36%) and weight reduction (24.53%). Also, the use of ultrasound with pulse ratio of 1:1 in constant osmotic dehydration condition was conducted better results. At 40 min processing time, the solid gain, water loss and weight reduction were 2.93%, 41.23% and 40.30%, respectively.Moisture content of mushrooms after osmotic dehydration and ultrasound treatment reduced to 85 and 82 %, respectively.

Button mushroom has short shelf life because of its high sensitivity to physical damage. There are a large number of researches on different methods of drying and combined methods of osmotic dehydration and air drying. There is less information about using salt solution as osmotic solution and the effect of ultrasound on dehydration rate of Button mushroom. Aiming to achieve the optimum method of osmotic dehydration, the effect of osmotic processing conditions on mass transfers were investigated in the present study.

In the first step, osmotic dehydration process was carried out by immersing samples in different sodium chloride concentration 6, 9, 12 and 15%, for 20,40,60,90 and 120 minutes at 25°C and 45°C and water loss, solid gain and weight reduction was studied. In the second step, in the constant conditions of salt concentration (12%), immersion time (60 min) and temperature (45°C), the mushroom samples were subjected to ultrasonic wave in two levels (pulse duration time to pulse rest time of 1:1 and 1:4) at frequency of 20 KHz and constant power 400 w, to determine their effect on water loss, solid gain and water reduction.

The results showed that, WL, SG and WR increased with osmotic of solution concentration, temperature and immersion time. Higher osmotic solution concentration used in osmotic dehydration resulted in greater mass transfer, which is already expected because of the increase in the gradient between the sample and the osmotic solution. When immersion time was increased to 60 min, despite the osmotic solution become diluted because of water entering the solution, solid gain and moisture diffusion increased. After this time, water loss was less increased and solid gain was more increased. Further solute uptake creates a resistant layer against permeability and solute movements on both sides of tissue. The effect of increasing the solution temperature of a highly concentrated solution on mass transfer was attributed to a decrease in the viscosity of osmotic solution, resulting in high diffusion rates for both water and solids. But in this process, at temperature of 45 °C, greater the mass transfer rate achieved, mainly due to the increase in cell permeability and permeability coefficient. It was found that salt concentration of 12%, immersion time of 60 min and temperature of 45°C gave the minimum solid gain (2.83%) and maximum water loss (29.36%) and weight reduction (24.53%). Also, the use of ultrasound with pulse ratio of 1:1 in constant osmotic dehydration condition was conducted better results. At 40 min processing time, the solid gain, water loss and weight reduction were 2.93%, 41.23% and 40.30%, respectively. Moisture content of mushrooms for osmotic dehydration and osmotic dehydration accompanied with ultrasound treatment reduced to 85 and 82 %, respectively.

Osmotic process can be used for dehydration of vegetables by placing them in a salt solution. Osmotic dehydration can be used as an effective method of preservation to produce high quality products with lower thermal degradation and to reduce the energy requirements. Also, the use of ultrasound with pulse ratio of 1:1 during osmotic dehydration could accelerate and facilitate transport of water and reduce processing time of osmotic dehydration.

Honey is a natural sweet substance that the bee collects, treats it from the floral nectar and stores it in honeycombs. Honey has many nutritional and medicinal properties. The purpose of this research is to determine the effect of honey production area and its harvest time on the physicochemical and antioxidant properties of natural honey. Honey samples were collected from three areas of Shirvan, Kashmar and Neyshabour in Khorasan Province in two different seasons, spring and autumn. The honey was completely pure and was made from natural flowers in the region. In this research, some physicochemical, antioxidant and microbial properties of honey samples were evaluated. The results showed that spring honey samples with a moisture content (16.6%) and brix (81.36%) had the highest and lowest moisture content and Brix degree respectively than the samples harvested in the fall. Also, spring honey with a color intensity of 0.005%, had a brighter color than the autumn samples. Also, spring honey had more phenolic compounds (0.067 mg/kg honey) and higher antioxidant and antibacterial properties (respectively 61.1856, 100%) than the fall samples. Among honey samples, Kashmar honey had the highest antioxidant capacity (54.3) and honey Neishabour had the highest amount of phenolic compounds (0.052 mg/kg). Antimicrobial effect of Shirvan honey samples was the highest (83.33%). All honey samples did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and showed good microbial quality of honey samples. All of the honey samples did not contain sulfite reducing bacteria, which show proper hygienic management in honey processing and appropriate microbial quality of honey samples.

In this study, the effects of combined osmosis and ultrasonic pre-treatment on the infusion of phenolic compounds extracted from grape residue into Aloe vera gel was evaluated, and the qualitative characteristics of dried Aloe vera samples were evaluated with hot air flow. For this purpose, the Aloe vera gel was prepared with agar and cut in the cylinder form (20 x 20 mm). The effects of different methods (osmotic dehydration, ultrasound prior and ultrasound assisted osmotic dehydration) on water loss, adsorption of solids, dehydration index and weight loss were measured. The samples were dried with a cabinet- dryer with a constant temperature of 60 °C and air speed of 1.5 m / s. The results showed that ultrasonic application had a significant effect on the physico-chemical properties of Aloe vera gel. The ultrasound assisted osmotic dehydration increased the amount of water loss and solids gain, comparing with other methods. The dried Aloe vera gel pre-treated with ultrasound assisted osmotic dehydration, had higher anthocyanin compounds and its color was lighter and reddened. The results of the sensory evaluation of the samples showed that this pretreatment improved the color, texture and appearance of the product.

The berry tree is native to the dry climates such as Iran. Its fruit is juicy and rich in sugars, minerals and vitamins. Condensed mulberry extract has a lot of applications in various food industries as sweetener. The purpose of this study was to introduce a suitable method for production of high quality mulberry extract in order to prevent the loss of mulberries at the time of production peak and use the unique properties of berry fruit outside of the production season. In this project, three concentrating methods such as sunny, under conventional conditions and vacuum concentration were used to produce samples with desired brix of 65. Samples were packed in plastic pet bottles and kept in a lab environment away from sunlight for 3 months. Physicochemical experiments including pH, acidity, consistency, color, transparency and sensory properties such as flavor, aroma, concentration and total acceptance of samples were performed in two stages of 3 months and the results compared with each other. The results showed that the color factors L a b were more suitable in traditional samples. These factors decreased over time. The highest pH belonged to the industrial sample (4.84) and the lowest pH belonged to the sunny sample (4.61), and the pH of the samples decreased over time. The transparency of sunny sample (1.57) and industrial (0.804) were the highest and the lowest, respectively and transparency increased over time. In terms of sensory properties, the taste and aroma of traditional sample with scores (3) and (2.916) and the concentration of sunny sample with score (3.416) were the best samples. In conclusion, the traditional sample was selected, and the sunny sample was ranked second.

pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and most often deep yellow to orange in color. The thick shell contains the seeds and pulp. It is native to North America. Pumpkins are widely grown for commercial use and are used both for food and recreation. Pumpkins with high nutritional value has many applications in food and medical industries. The color of pumpkins derives from orange carotenoid pigments, including beta-kryptoxanthin, alpha and beta carotene, all of which are pro vitamin A compounds converted to vitamin A in the body. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. Pumpkin purée is sometimes prepared and frozen for later use. The dried pumpkin can be stored for a long period of time due to low activities of microorganisms and enzymes resulting from lower water activities in the final dehydrated products compared to fresh once. This leads to high shelf life which contributes to food security. Pre-drying treatments like dipping in salt and sugar solutions could also be used to improve quality. Pre-drying treatments could be used to preserve color and flavor, minimize nutrient loss, stop decomposition enzyme action and ensure more even drying and to extend storage the shelf life of pumpkin. Similarly, the osmotic dehydration is carried out to improve food quality by inactivating enzymes, reducing microorganisms and preserve the natural color when pumpkin after osmotic dehydration is subjected to drying. In osmotic dehydration, by immersion in a high pressure solution, the water flows out of the cell membranes of the product, then flows into the intercellular spaces and finally reaches the solution. The purpose of this research was to evaluate the effects of pre-drying treatments and methods of drying on some chemical qualities of pumpkin fruit and produce dried pieces of pumpkin for direct consumption or addition to other products for enrichment. The required pumpkin fruits in this study was prepared from Mashhad in fall season. The fruits were completely healthy due to their apparent, texture and microbial properties. The fruits were washed, peeled and cut into uniform cubes of 1 cm. The fiber and seed were scraped off. then, soluble solids, color parameters (L* a* b*), pH, acidity, wet matter, reducing sugar of fresh pumpkin were measured. In this study, there were 2 osmotic solutions, salt solution (3, 6 and 9 percent) and sugar solution (40, 50 and 60 percent). pumpkin slices were weighed and then dipped in the salt and sugar solutions for 45 minutes for osmotic dehydration separately. Finally, the slices were drained well and spread for drying using three drying conditions. they dried in lab drier with hot air, in sun and shade. Drying slices was continued until the moisture content of the samples reached 15%. Rehydration, firmness and color parameters of dried pumpkin slices were measured. The statistical model used was factorial experiment based on a completely randomized design. The experiments were performed in 3 replications and data analysis and comparison of means were done in Duncan test using Mini Tab software. Two kinds of salt and sugar osmotic solutions were used to increase the drying speed of the pumpkin samples. Among salt solutions, 9% solution of salt resulted in the production of better color in pumpkin samples, but the texture of the samples was stiffer. among different concentrations of sugar solutions, 40% solution created more suitable color and texture in
dried samples than other solutions. The texture stiffness of the pumpkin slices that were pre-processed with sugar solutions were higher than those pre-treated with salt solution, but they were better in color. Since the dried samples pumpkin are exposed to heat during use, the stiffness of the tissue is eliminated. Among the different methods of drying the pieces of pumpkin, drying in the shade due to the lack of electric energy had economic justification. Also drying in the shade, had the least adverse effect on sample pigment destruction. The concentration of sugar solution in pretreating of pumpkin samples for drying, for creating desirable color and texture, was determined 40%. Drying of pumpkin in shade, because of remaining the color and economic reasons, was approved.

The current study was carried out to investigate the kinetics of infusion of phenolic compounds extracted from grape pomace (Argol) into Aloe vera gel cylinders. Aloe vera gel was treated at 50 °C in different osmotic solution with (40, 50 and 60) % sucrose plus (10, 20 and 30) % Argol, for 0–120 min. The fruit to solution ratio was kept 1:4 (w/w) during all experiments. A two parameters model was used for prediction of kinetics of mass transfer and values of equilibrium moisture loss and solid gain. Moisture and solid effective diffusivities were estimated using Fick’s second law of diffusion. Results showed that Azuara model has the potential for estimating the equilibrium points. In addition, a good correlation between predicted and experimental values were obtained by this model. Besides, moisture and solid effective diffusivities increased by increasing sucrose solution and Argol from 40 to 50 percentage and 10 to 20 percentages, respectively. Moisture and solid diffusivities were found in the range of 0.61–4.23×10−9 m2/s and 2.13 –2.77 × 10−9 m2/s, respectively. Functional food is an emerging field in food science due to its increasing popularity with health-conscious consumers and the ability of marketers to create new interest in existing products. New by-product application should be investigated to have a positive environmental impact or to turn them into useful products. The use of by-product such as the grape juice pomace (Argol), results in the return of these valuable sources into the food cycle as well as an improvement in nutritional value and functional products in the food industry. Red grape (Vitis vinifera L.) pomace contains a large amount of polyphenolic compounds, therefore extraction of bioactive compounds promote human health. It is not as easy to mix the functional ingredient in the solid system as it is, in the case of the powder and liquid products. With the help of osmotic dehydration, many researchers have demonstrated the infusion of active compounds such as mineral, phenolic compounds, curcuminoids, probiotics and vitamins into solid food tissue. Fruits such as aloe vera, which have a short shelf life and are suitable system models for infusion of phenolic compounds during osmotic dehydration. Osmotic dehydration can prove useful in drying aloe vera (Aloe Barbadensis Miller) which contains several nutritional compounds, including polysaccharides, phenolics, antioxidants, vitamins, enzymes, minerals, and so forth. The phenomenon of osmotic dehydration can be modeled by the fundamentals of mass transfer that describe the origin of the diffusive forces that are involved in and control these processes. A two-parameter equation of Azuara was used to predict the kinetics of osmotic dehydration and the final equilibrium point. The internal mass transfer occurring during osmotic dehydration of food is usually represented by Fick’s second law which is the best known phenomenological model to represent the diffusional mechanism is the model of Crank, consisting of a set of solutions of Fick’s law of diffusion for different geometries, boundary conditions and initial conditions. To date, there is no research on mass transfer during osmotic dehydration of aloe vera. Therefore, the objective of the present work was the infusion of Argol phenolic compounds in alo vera gel through osmotic dehydration treatment to investigate mass transfer during osmotic treatment. Material and methods: The Aloe Vera was added to agar and shaped into cylindrical pieces (20×20 mm). Afterwards the pieces were floated in a solution of sugar (40, 50 and 60) percentage and Argol (10, 20 and 30) percentage. The weight ratio of osmotic medium to fruit sample was 4:1 to avoid significant dilution of the medium and subsequent decrease of the driving force during the process. The experiment was performed with constant temperature of 50 °C. Samples were removed from the solution at 30, 60, 90, 180, and 120 min of immersion, drained and the excess of solution at the surface was removed with absorbent paper. Afterward, the dehydrated samples from each group were drained and blotted with absorbent paper to remove excess solution. Each assay was made in triplicate. Weight and moisture content of the samples, and moisture loss (ML) and solid gain (SG) were calculated. The curves of moisture loss and salt gain as a function of time were constructed using experimental data. A two parameters model was used for prediction of kinetics of mass transfer and values of equilibrium moisture loss and solid gain. Moisture and solid effective diffusivities were estimated by using Fick’s second law of diffusion. Results showed that in all of the studied conditions, the levels of moisture loss and solid gain had a non-linear increase with more floatation time in the solution. Moreover, the absorption rate of solid gain was faster in the beginning but eventually slowed down. Azuara model has the potential in estimating the equilibrium points. In addition, a good correlation between predicted and experimental values was obtained by this model. Besides, increasing the concentration of sucrose and Argol from 40% to 50% and 10% to 20% respectively, the coefficient of effective penetration for both parameters (water loss and solid substance absorption) improved. In addition, the coefficient of effective penetration displayed that different levels of sucrose and Argol had a notable effect on this coefficient.

Honey is a natural sweet substance that the bee collects, treats it from the floral nectar and stores it
in honeycombs. Honey harvest season, climatic conditions, source of nectar and its processing have an
important influence on the quality, composition and biochemical characteristics of honey. The purpose of
this research is to determine the effect of honey harvest season on the physico-chemical, antioxidant and
microbial properties of natural honey. Therefore honey samples were collected from three cities Kashmar,
Shirvan and Neishabor in Khorasan province in two different seasons, spring and autumn. The samples of
the honey were pure and were made from natural flowers in the region. The results showed that spring honey
samples with a moisture content (16.6%) and brix (81.36%) had the highest and lowest moisture content and
brix degree respectively and the autumn honey samples had moisture content (15.08%) and brix (83.33%).
Also, spring honey with a color intensity of 0.005%, had a brighter color than the autumn samples. Also,
spring honey had more phenolic compounds (0.067 mg/kg honey) and higher antioxidant and antibacterial
properties (respectively 61.1856, 100%) than the fall samples with phenolic compounds (0.033 mg/kg
honey) and antioxidant and antibacterial properties (respectively 35.5332 and 44.44%). All honey samples
did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and
showed good microbial quality of honey samples

Grape with high annual production and short shelf life has a lot of wastes post harvest. In order for optimal use of precious properties of grape and balancing the market and increasing the value added of grape, it is necessary to develope the processing methods and producing new products for decreasing wastes. The aim of this research was production of semi-solide grape molasses with spreadable texture and suitable physical, chemical and sensory properties. Several studies have been carried out to evaluate consistency and firmness in different foods with hydrocolloid compounds. Two different types of grape molasses (Kashmar and Quchan) were used. In order to produce semi solide grape molasses, some hydrocolloid compounds such as carboxy methyl cellulose (2 levels, 0.5 and 1%), Pectin (2 levels, 1 and 2%), Guar (2 levels, 1 and 2%) and their mixtures were used. The experimental design was performed as factorial test in complete randomized design with 3 replications. The results showed that the samples with 2% guar, had undesirable texture and taste, therefore were not accepted by panelists. The samples with 0.5 % carboxy methyl cellulose had the best sensory properties, consistency and texture. The panelists preferred Kashmar grape molasses for using Askari grape variety, its more suitable taste, higher brix and processing procedure. Kashmar grape molasses gained higher point.

Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.

To determine the method of utilization of sorghum in food industry, this project was aimed at finding proper method of peeling and milling of sorghum grain and study on effect of sorghum flour on properties of dough and sensory attributes of bread. Peeling was done by using dry and wet method and fractured grain in final product and the percentage of ash and were measured. In the second step, the mixtures of wheat flour (W) and sorghum flour (S) with the ratio of (W: S) 90:10, 85:15, 80:20 and 50:50 were prepared and then farinography and baking test as well as sensory characteristics were evaluated using Completely Randomized Design (CRD) with replications. The result showed that the wet peeling method was not suitable method for making bakery flour because of mixing the skin and grout of grain and low quality of flour. In dry method, according to minimum grain ash and broken grain as well, the treatment of peeling in toothed vertical cylinder with blowing system and processing time of 360s was selected as a better process. Study on the result of second step based on farinography and baking test shoed that the ratio of 90:10 had not significant (α>5%) effect on produced bread quality, but the ratio of 85:15 led to sifnificant (α>5%) reduction of bread quality; But according to feasibility of 10% replacement of sorghum in bread making, and possibility of improving the quality of bread by using additives and/or by using dough making method and baking method, to produce new product and improve the product variety, it can be recommended to use higher percentage of sorghum flour.