m. vahedi torshizi

Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container packaging with polyolefin film, polyethylene-terephthalate, and ordinary box, and four types of polyamine putrescine coating with concentrations of 1 and 2 mM, distilled water and uncoated. Properties such as Physiological Weight Loss, volume, and the density of persimmon fruit, as well as the firmness of this fruit in the prepost-storage stage were examined. The results showed, the highest firmness was obtained in the treatment of putrescine at a concentration of 1 mM and a foam container with polyethylene film with a value of 6.5 N, which was almost three times the firmness of uncoated fruits. The lowest Physiological Weight Loss, volume, and density were obtained in the same type of coating and packaging. The values of these parameters were 2.458%, 1.82, and 0.833%, respectively, compared to the first day of storage. Overall, the use of polyamine treatment showed a significant effect on changes in the physical properties of persimmon fruit, and foam containers with polyolefin film emerged as the optimal packaging option, resulting in the least amount of change among the different types of packaging used.

Food is composed of various compounds, and when the food quality expires, it becomes inappropriate for consumption and the end of life leads to some pathogenic microorganisms in food. So food processing is essential. In recent years, various heat treatments have been considered that have various disadvantages, so researchers are looking for alternative technologies in industrial processing to overcome these problems. Electric treatments play an important role in food heating technology and one of the methods of electric thermal processing is ohmic processing, that ohmic heat is based on the flow of electricity through a product. The purpose of this study was to investigate the effect of voltage and weight loss on the amount of energy and exergy during this process in order to obtain the best amount of energy consumed during the heating process, since the most common way to heal the heating is by heating. In addition to maintaining the product's qualitative characteristics, the product has to carefully monitor its own system parameters.

The sour oranges were purchased from a garden located in the city of Gorgan, Golestan province. The prepared oranges were washed and divided into two halves in the middle and immediately after purchase, all samples of juice were taken manually in the same conditions and the samples were prepared to conduct the test during the ohmic process with voltage gradients and the percentages of different weight loss to investigate the amount of energy efficiency, exergy efficiency, exergy loss, and improvement potential during the process. For the heating process, three voltage gradients of 8.33, 10.83 and 13.33 V cm-1 and three percentage values of weight loss of 10% (from 90 g to 81 g), 20% (from 90 g to 72 g), and 30% (from 90 g to 63 g) were selected. Then, the energy and exergy consumed during the process were calculated and analyzed using a factorial experiment in a completely randomized design with SAS statistical software.

Based on the results, it can be concluded that the voltage gradient and weight loss percentages are significant for energy efficiency, exergy efficiency, exergy, and potential improvement at 1% level. Increasing the voltage gradient increases the efficiency of energy and exergy and reduces the potential for recovery and exergy is wasted. The highest energy efficiency was 91.6% in the 13.83 V cm-1 voltage gradient and the weight loss percentages 10% and the lowest value was 51.51% in the voltage gradient of 8.33 V cm-1 and the weight loss percentages 30%. The maximum improvement potential was 8.33 V cm-1 and the weight reduction was 30% and the lowest value was at 13.33 V cm-1 voltage gradient and 10% weight loss percentages. The highest exergy efficiency of 59.51% was found in the 13.83 V cm-1 voltage gradient and the weight loss percentage was 30% and the lowest value was 31.88% on a voltage gradient of 8.33 V cm-1 and a weight percentage of 10%.

By increasing the voltage gradient, the energy efficiency had increased and there was a significant difference between all the volatility gradients. - For exergy efficiency, when the voltage gradient increased, the exergy efficiency amount increased, and in all percentages weight loss was a significant difference between the voltage gradient. - By increasing the voltage gradient, the amount of exergy loss decreased significantly and with increasing percentage weight loss, this amount was significantly increased. - The improvement potential was reduced by increasing the voltage gradient and there was a significant difference between the voltage gradients for the improvement potential.

The orange samples were cut into slices with a thickness of 4 mm and treated with ohmic method for 3, 5, and 7 min as ohmic pre-treatment in three voltages 30, 50 and 70 V. Then, they were dried in three replicates using a microwave dryer and at three powers of 90, 360, and 900 W. The statistical analysis results showed that the ohmic time, ohmic voltage and microwave power are significant for the energy and exergy efficiency and specific energy and exergy loss at 1% level. The highest energy and exergy efficiency was observed at 900 W and in the ohmic time of 7 min. The highest energy and exergy efficiency was observed at 59.041% and 47.76%, respectively. The maximum energy loss was seen at 90 W and ohmic time of 3 min. The microwave power, ohmic time, and ohmic voltage were statistically significant for all the parameters (energy and exergy) such that with increasing them, the energy and exergy efficiency increased, while the specific exergy and energy loss decreased.

In this study, the effect of thermal treatments (roasting and autoclave) and non-thermal treatments (soaking and germination) on total phenolic content, total flavonoid content, antioxidant activity and bioavailability of minerals of chia seed was evaluated. Results showed thermal treatments increased the total phenolic content in samples such that the total phenolic content increased from 0.95± 0.1 mg (GAE/g) (control sample) to1.32± 0.12 mg (GAE/g) (roasted sample) and 1.11± 0.1 mg (GAE/g) (autoclaved sample). Soaking reduced the total phenolic content in samples while germination increased the amount of total phenolic content in the samples. Using the roasting treatment had no significant impact on the total flavonoid content of samples, while using the autoclave, soaking and germination treatments reduced the total flavonoid content of samples. Roasting and autoclaving increased the antioxidant activity of samples while soaking reduces the amount of antioxidant activity among the samples and germination had no considerable effect on the antioxidant activity of samples. Moreover, germination treatment increased the macro and micro elements of minerals in samples. Thermal treatment (roasting) had no significant impact on the amount of minerals and only increased the Fe2+ in samples. FTIR Spectra showed thermal treatment reduced the amount of polysaccharide (1740 -1750 cm-1) and protein /lipid (2800-3000 cm-1) in samples.