فرزانه حسن نیا

Non-uniform drying and head rice reduction due to non-movement of paddy in common fixed bed dryers is one of the basic problems in rice milling factories. In order to investigate and provide a suitable drying method with the approach of creating uniformity in drying process, reducing losses, and saving energy consumption, a two factorial experiment in completely randomized design (CRD) was used. The factors were the initial moisture content (IMF) of paddy at two levels (16 and 18%) and drying method at 4 levels (one-way air flow, reverse air flow in 1 hour, 2 hours and 3 hours and then continuation of drying process the same as one-way airflow). The same drying air temperature and air velocity was considered for all treatments. In both moisture treatments, three hours reverse air flow drying has the highest head rice (75.7-75.86%) and the lowest energy consumption (41-49 MJ/kg water). The highest energy consumption with the amount of 79 and 67 MJ/kg water was belonging to the paddy with high and low IMC, respectively. In one way airflow, dried paddy in 10 cm from the bottom layers of dryer has the lowest amount of head rice (63.65%). In both moisture treatments, the results of mixed layers showed that one hour reverse air flow drying with values ​​​​of 68.28-68.68% had the lowest head rice. Also, drying method had no significant effect (P>0.05) on the cooking quality.

Type of fruit, amount and characteristics of ingredients in fruit juice, and treatments used in its production affect in product rheological behavior. This research with aim to investigate the effect of different methods of tangerine concentrate was carry out on physicochemical and rheological properties of product. For this purpose, four methods of condensation (under vacuum, direct heat in atmosphere condition, Banmary, and microwave) with Brix degrees of 25, 35, and 55 were examined. physicochemical properties (vitamin c, color, pH and Brix degree) and flow behavior of samples were evaluated by rheometer. In order to identify a practical model, different Newton and non-Newton models were investigated. Rheological features of tangerine juice concentrate depend on viscosity of concentrate and methods of condensation. With increasing the concentration, viscosity of samples increases, and samples showed coasi plastic behavior (plastic of shear thining). The degree of the vitamin c existing in tangerine juice decreased as a result of condensation. The color of the product is influenced by viscosity and condensation method. Flow behavior of tangerine juice concentrate was fitted by CASSON model and regression coefficient 0.9876. The preservation of maintaining vitamin c, microwave condensation method and color, under vacuum condensation method, the best of method was evaluated.

There is a long time that synthetic polymers such as polyethylene terephthalate, polyvinyl chloride and polyethylene are used as packaging materials and have a market about 12 million tons per year. The main problem of synthetic packaging materials is the time- consuming of its decomposition process. On the other hand, The pollution of plastic packagings materials by food or biological materials and migration from packaging to food created other problems which decrease food safety and cause of flavor. These problems, are the reasone of developing biodegradable packaging materials such as edible films made from polysaccharides and proteins. In this review paper, several proteins biopolymers derived from plant has been analyzed separately, to gether of characteristics, production conditions, properties of produced film and their application in food packaging industry.