mohammad vahedi torshizi

Rising global food demand necessitates reducing losses through innovative technologies like greenhouse systems. This research compared and examined the performance of mushroom products in moistened and non-moistened treatments. The research was conducted to investigate the effectiveness of environmental control circuits in two main stages of growing button mushroom. In the first stage, the design of the environmental control circuit and moisture of the mushroom growth chamber were addressed. In the second stage, practical use of a moisture control circuit was applied in the mushroom growth chamber and a complete process of growing button mushroom was carried out. The results showed that mushroom in moistened treatment had significant changes in color and weight characteristics of samples, which had a positive impact. Also, using moisture resulted in less browning index and color changes in all samples. Additionally, weight changes in samples were lower when using a moisture control device. Finally, the results obtained showed that the use of 5% moisture treatment reduced weight changes by 4% and also increased the surface area of the mushroom caps by 13%.

In this research, for cooking of mushrooms, an ohmic heating device was used to evaluate the performance of the ohmic system in three voltage gradients (7.5, 9.25 and 11.5 V/cm), three types of electrodes (steel, brass and aluminum) and three concentrations of the ohmic solution, 20 ml of water and three amounts of salt (1, 2 and 3g). Also, in this process, the input current, electrical conductivity coefficient and system performance coefficient during the mushroom cooking process were calculated and the obtained data were analyzed using statistical software. Results showed that all three factors of voltage gradient, electrode type and solution concentration had a significant effect on the investigated factors and the greatest effect was shown in voltage gradient and then the electrode type and ohmic solution concentration had a significant effect on the input current factors, electrical conductivity coefficient and system performance coefficient. Based on results, it can be stated that the best type of electrode used is aluminum electrode and the best concentration is 3 grams of salt and 20 milliliters of water. The highest values of input current, electrical conductivity coefficient and performance coefficient are obtained in this concentration with this electrode.

Evaluation of the effect of ohmic pretreatments and blanching (enzyme removal) on changes in the biochemical properties of carrots was the purpose of this research in the drying process using the response surface method. Sliced carrot samples were added and left at 3, 5, and 7 minutes and 40, 60, and 80 volts. In the blanching pre-treatment, carrot samples were subjected to hot air from boiling distilled water for 5, 10, and 15 minutes to complete the pre-treatment process. This study dried slices of carrot samples at 360, 600, and 900 W using a microwave dryer. After drying, the amounts of antioxidant, total phenol, and flavonoid contents were determined. Then the results were analyzed using response surface methodology. The findings revealed that the high voltage and time in the ohmic pretreatment, as well as the time in the blanching pretreatment, had the lowest decreasing antioxidant content during the drying process. The lowest concentration of antioxidants was at the lowest voltage and time. Increasing the microwave power reduced the content of antioxidants, and lower drying powers had a higher antioxidant content in the dried samples. For the total phenol and flavonoid content in the ohmic pretreatment, the time and voltage of the pretreatment decreased their content, and increased power caused more total phenol and flavonoid content to be retained in the samples. Also, based on the optimization performed, the best microwave power was 360, 40 V ohmic voltage, and 3 minutes.

Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings and packing materials and two loading were applied to study the color changes of the samples. Samples were stored in the refrigerator for 25 days. According to the results obtained for the value of L*, b*, Chroma index, Hue index and color changes, the use of 1 mM polyamine coating had a significant effect and caused less change than other coatings. Foil container packaging with polyolefin film has also been better packaged. The lowest percentage reduction for L*, a*, b* , Chroma index and Hue index  values was obtained in the 1 mM polyamine with a value of 8.26%, -26.43%, 12.35%, 1.31% and 120.995% respectively, Also the highest value was obtained in the uncoated state with a value of 18.49%, 73.32%, 19.84%, 15.95%, 152.36%. Finally, polyamine coating treatment has a positive effect to prevent the percentage reduction of color parameters of samples. The best coating treatment was polyamine with a concentration of 1 mM

Sour orange (Citrus aurantium L.) synonymous with the name "C. bigaradia Duh, C. Vulgalis" is native to Southwest Asia, and it has a rounded and acidic fruit known as bitter sour orange, sour orange or Seville names. It is also necessary to process food products, one of which methods is the thermal processes based on heat transfer mechanism via conduction, convection and radiation. Given that color is one of the appearance characteristics of food products for customer selection and marketability, in this study, an ohmic heating system in three input voltage gradients (8.33, 10.83, 13.33 V / cm) and three percent weight loss (10, 20 and 30%) of the total weight made in the heating process. After the heating process, color change was performed using Image J software and the factors L *, a *, b *, BI, C, TCD were measured and the results were analyzed using the response surface method. The results showed that for L *, b *, browning index, chroma index and TCD had the highest estimation coefficient for weight loss percentage and for a * value of process voltage had the highest estimation coefficient. Also, except for the factor a *, where the quadratic model is suitable for the two model factors, for the other factors, the linear model is obtained against the mean of the appropriate model by the response surface.

In this research, the carrot was first grounded in equal pieces; the pieces underwent pretreatment using Ohmic and blanching methods. The treatments were preheated at 3 ohmic voltage levels as 40, 60 and 80 Volt and 3 period levels of 2, 4 and 6 minutes. Then parameters examined in the pretreatment blanching in 3 period levels of 2, 4 and 6 minutes. After the pre-treatment, samples were dried in microwave in 3 power levels of 360, 600 and 900 W. The qualitative properties of samples including antioxidant, flavonoids and total phenol content were determined for pre-treated and dried samples. A multilayer neural network of perceptron was used to teach data using 3 and 6 neurons in the hidden layer and three functions of hyperbolic, sigmoid, and linear tangent activation. According to the results obtained from the network, for Ohmic premixing method the best values of R2 and RMSE were observed for antioxidant content (sigmoid-6 neuron), flavonoids content (hyperbolic tangent-6 neuron) and total phenol content (sigmoid-6 neuron). Also, the activation network with 3 neurons in the hidden layer and the hyperbolic tangent activation function were able to obtain the best values of R2 and RMSE for the total phenol content, flavonoids and antioxidants in the blanching pre-treatment.

This research was aimed to study the effects of loading force and storage period on the physiological characteristic of pears. In this experiment, the pears were subjected to quasi-static loading (wide-edge and thin-edge) and different storage periods (5, 10 and 15 days). The amounts of the fruits’ total phenol, antioxidant and vitamin C contents were evaluated after each storage period. In the present study, multilayer perceptron (MLP) artificial neural network featuring a hidden layer and two activating functions (hyperbolic tangent-sigmoid) and a total number of 5 and 10 neurons in each layer were selected for the loading force and storage period so that the amounts of the total phenol, antioxidants and vitamin C contents of the fruits could be forecasted. According to the obtained results, the highest R2 rates for thin-edge and wide-edge loading in a network with 10 neurons in the hidden layer and a sigmoid activation function were obtained for total phenol content( =0.9539- =0.9865), antioxidant ( =0.9839- =0.9649) and vitamin C ( =0.9758); as for wide-edge loading in a network with 5 neurons in the hidden layer and hyperbolic tangent activation function,  the highest R2 rate of vitamin C content was obtained equal to =0.9865. According to the obtained results, the neural network with these two activation functions possesses an appropriate ability in overlapping and predicting the simulated data based on real data.

This study evaluated the effect of different dynamic and static loadings and different storage periods on the firmness of pear fruit. Pear fruit was first segregated into three groups of 27 pear in order to undergo three loadings: static thin-edge compression loading, static wide-edge compression loading and dynamic loading. All loaded pears were stored in accordance with three storage period designs: 5-day storage, 10-day storage, and 15-day storage. Following each period, the variations of pear texture were scanned by using the CT-Scan technique as a non-destructive test. Then, the firmness of pear texture was measured using a penetrometer. Data were simulated and evaluated using MLP and RBF artificial neural networks. The results showed that with increasing storage time and loading force , the firmness significantly decreased (1% level) in all three types of loading, In addition, pear texture was destructed under dynamic compression loading in order to compare with other two loadings. Best value artificial neural network for wide edge loading (12 neuron-RBF) was (R2 Wide edge= 0.9738– RMSE Wide edge=0.3419- MAE Wide edge =0.268) and for thin edge loading (4 neuron-RBF) was (R2Thin edge = 0.9946– RMSE Thin edge =0.170977- MAE Thin edge =0.133), also for dynamic loading (8 neuron-RBF) was (R2 Dynamic loading = 0.9933– RMSE Dynamic loading =0.230- MAE Dynamic loading= 0.187).

In this investigation, an ohmic heating system was constructed and was selected for thermal process, three voltage gradient inputs (8.33, 10.83, 13.33 / cm) and three percent weight loss sample (10, 20 and 30%) compared to total weight. During the thermal process, the power consumption, electrical conductivity and coefficient performance system were calculated. All experiments were performed in three replications using factorial experiment and in a completely randomized design. Results were analyzed using SAS software. Statistical analysis results showed that voltage gradient factors and weight loss were significant for electrical conductivity, power consumption, input current, heating process time, and coefficient system efficiency. By increasing the voltage gradient, electrical conductivity, input current and power consumption increased, and the coefficient performance system and heating process time have decreased. The highest electrical conductivity (1.49 S / m) was in the voltage gradient 10.33 and 30% percent weight loss, and for coefficient performance system (0.94) was in the voltage gradient of 8.33 volts and the percent weight loss 10%. Also, the regression equations formed for the coefficient performance system and electrical conductivity were appropriate when the current input data, input voltage gradient and heating process time were used to form these equations. That is, the greater the number of input data variables for the formation of the equation, the accuracy of the equations is also increased.

The study of the relationships between physical properties such as mass, volume and size of fruits is very important.In this research via CT scan, the relationship between physical properties of pears and storage times with bruise due to the loading force was investigated. Before loading and storing, 50 pears were examined using CT scan and 27 pears with zero bruise percentage were selected. Dimensions of pears (length, width, thickness) were measured, then properties such as the equivalent diameter, geometric mean diameter, spherical coefficient, surface area and aspect ratio of calculus were calculated, then selected pears were subjected to quasi-static loading with a thin edge pressure with three forces of 70, 100 and 130 N and 5, 10 and 15 d storage was used to investigate the effect of forces on pears. Then, after loading and storing, using the CT scan in each period of storage, the rate of pear bruise was calculated. The results of the experiments showed that there is an inverse relation between geometric diameter, arithmetic and equivalent diameter, spherical coefficient and aspect ratio with the bruise percentage. Also a direct and unreasonable relationship between the level of the surface area and the percentage of bruising. Overall, it was found that, the pears have a higher surface area, the higher the percentage of a bruise.

In this research via CT scan, the relationship between physical properties of pears and storage times with bruise due to loading force was investigated. Before loading and storing, 50 pears were examined using CT scan and 27 pears with zero bruise percentage were selected. Dimensions of pears (length, width, thickness) were measured, then properties such as the equivalent diameter, geometric mean diameter, spherical coefficient, surface area and aspect ratio of calculus were calculated, then selected pears were subjected to quasi-static loading with a thin edge pressure with three forces of 15, 20 and 25 N and 5, 10 and 15 days storage was used to investigate the effect of forces on pears. Then, after loading and storing, using the CT scan in each period of storage, the rate of pear bruise was calculated. The results of the experiments showed that there is an inverse relation between geometric diameter, arithmetic and equivalent diameter, spherical coefficient and aspect ratio with the bruise percentage. Also, a direct and unreasonable relationship between the level of the surface area and the percentage of bruising was obtained. Also, according to the obtained results, during the 5-day storage period, the amount of geometric diameter, arithmetic and equivalent diameter, spherical and aspect ratio on the percentage of bruising were not significantly affected and percentage of bruising can be almost zero and with increasing storage, the above parameter's will affect the percentage of bruising.