naser sedaghat

Consuming chocolate is very common due to the feeling of pleasure and happiness. However, awareness of its adverse effects on health has led consumers to use low-calorie or no-calorie chocolates with fat and sucrose substitutes. The production of these types of chocolates faces significant challenges in the physicochemical and sensory fields. On the other hand, excessive consumption of chocolate due to its caffeine content can cause complications such as fetal growth disorders, spontaneous abortion, migraines, and behavioral disorders. In contrast, traditional and less harmful candies are considered a suitable alternative to chocolate, especially for children and the elderly. Due to the importance of milk production and consumption of dairy products in Iran, including cheese, large amounts of whey are produced and disposed of as waste in dairy industries. Efforts are being made to make optimal use of these wastes by turning them into food products. In this article, one of the dairy products of the Sangsar nomads of Semnan province, named "Chikoo candy", is introduced, which is produced without using vegetable oils and harmful additives and contains a suitable amount of milk fat.

Expanded Styrene is an inexpensive, readily available polymer used in packaging foams. With this, foams created on polystyrene cause environmental problems because they are non-degradable and have little recycling. Therefore, foams with energy sources are necessary for degradable production packaging and to deal with plastic issues. This review emphasizes different strategies of starch-based manufacturing, modification of starch-based foams to improve mechanical  properties and durability concerning humidity, biodegradable foams based on cellulose in anno to improve mechanical and thermal properties and related challenges in the development of bioplastic aimed at using them as alternatives to polystyrene in packaging. Starch source, process conditions, type of fiber and addition of other polymers, compatibility between composite components affect foam porosity, mechanical properties and morphology. In addition, these materials have positive environmental benefits and are desirable to be recycled. If these materials are to be increasingly sustainable and the challenges in their production and application due to the reduction of the effects of auxiliary plastic materials, performance characteristics such as durability, strength and low price can be considered for the use of these products. Therefore, study and investigation in the field of foams based on degradable biological materials with suitable properties.

White and red meats are suspectible to spoilage and quality degradation because of microbial spoilage, lipid oxidation, and other degrading factors. Modified atmosphere packaging (MAP) can increase the shelf life of white and red meats by replacing the air inside the package with a gas or gas mixture suitable for the product. The gas mixtures typically include nitrogen, carbon dioxide, and oxygen, depending on the meat type. However, MAP with high levels of oxygen causes lipid oxidation and the growth of aerobic microorganisms, which can lead to undesired changes in the meat. MAP with low oxygen levels, on the other hand, alters the meat color and activity of anaerobic microorganisms. Even though MAP with carbon dioxide prevents the growth of microorganisms, the possibility of bacterial growth, specifically spore-producing types, still exists in long-term storage. Therefore, combining MAP with other technologies like oxygen scavengers, carbon dioxide emitters, antimicrobial compounds, edible coatings with antimicrobial properties, or novel technologies such as irradiation, pulsed electric field, high hydrostatic pressure, cold plasma, and ultrasound can enhance its effectiveness. Intelligent systems can also be used to ensure the safety and quality of food products in MAP.

Modified atmosphere packaging (MAP) is a technique that alters the air composition inside packaging to extend the shelf life of products, preserving their quality during storage. MAP has proven to be beneficial and significant for various products, both in laboratory and industrial settings. This article presents an overview of MAP packaging types and their evolution, including active, passive, and porous MAP, as well as the use of diverse gas combinations. Active MAP changes the atmosphere content during packaging while passive MAP alters the packaging atmosphere's composition through breathing or gas exchange with the environment. Porous MAP is a hybrid approach that allows gas exchange between the product and the environment. Furthermore, this article discusses the impact of different gas mixtures on product quality and safety, emphasizes the importance of selecting appropriate packaging materials for each application, and offers valuable insights into MAP packaging options, enabling informed decisions to optimize quality and ensure product longevity.

Considering the high perishability, quality reduction, and nutritional value of the fish during the storage period, the aim study is to investigate the edible coating based on chicken feet gelatin/green walnut skin extract to preserve the physical characteristics, color, and texture properties of Oncorhynchus mykiss fillet during storage in the refrigerator. After extracting gelatin and green walnut skin extract, the coating solution were prepared. The fillets were coated by immersion method. Physical characteristics (moisture), color indices (L*, a*, and b*) as well as textural properties (hardness, springiness, and Cohesiveness) of the fillets were evaluated during 12 days of storage (on days 0, 4, 8, and 12). Variance analysis was performed by Minitab software (version 18). The mean data comparison by Tukey's test is at a 95% confidence level. The results showed significant moisture retention of coated fillets (p<0.05). The L* and a* index of fillets decreased during 12 days of storage. While, the b* index was increased in all samples (p<0.05). The evaluation of the texture of the fillets showed a decrease in hardness and Cohesiveness, but springiness was increased (p<0.05). The coat had significantly higher hardness, Cohesiveness, and lower springiness than the control sample (p<0.05). Increasing the concentration of green walnut skin extract from 500 to 1000 ppm increased the quality of fillets (p<0.05). In general, It can be concluded that edible coating based on chicken leg gelatin/green walnut skin extract effective to increase shelf- life aquaculture industry.

Socio-economic development and variety of baking products, especially cakes, have led them to become an important part of the people’s food basket around the world. However, microbial contamination, lipid oxidation, loss of nutrients as well as proteins, can cause significant economic losses and also endanger the health of the consumer. The quality and safety specifications of products are highly dependent on packaging materials and packaging technology. Research into new packaging methods, including active packaging, is a tremendous breakthrough in solving economic and consumer safety problems, while at the same time offering innovative ways to extend the shelf life of products and maintain the quality of cakes. This review article examines the factors affecting the shelf life of the cake product and the antimicrobial and antioxidant factors and the use of natural materials in packaging in order to increase the shelf life of the product, and also the various active packaging materials with countless applications in this type of food products, including antimicrobial packaging. Antioxidant packaging, moisture absorbents and ethanol diffusers have been discussed.

In recent years, attention has been paid to active packaging in food production, which is due to the fact that this type of package is not only responsible for wrapping and protection of food against external factors, but also other benefits, such as helping to increase the shelf life of food using absorbent agents (moisture, oxygen, etc.), releasing the various compounds agents (ethanol, chlorine dioxide, ...) , heating and cooling the food and the possibility of determining food shelf life using various sensors and reagents, such as freshness reagents, etc.
Antimicrobial packaging is one of the types of active packaging. In addition to protecting food from environmental conditions, antimicrobial packaging is able to inhibit or reduce the growth of microorganisms and increase the shelf life of food. The use of antimicrobial compounds in packaging materials in the food industry has also attracted the attention of researchers. Using antimicrobials in food products, in addition to reduce the microbial population and increase the quality and safety of products, it can greatly reduce the usage of synthetic and carcinogenic preservatives. Compounds with antimicrobial activity can be used in a mixed, stabilized or modified forms on the surface of edible coatings. Dairy products are highly susceptible to spoilage due to their high susceptibility to bacterial and fungal contamination. According to researches, the use of antimicrobial compounds in the packaging of these products, especially in cheeses, can be very helpful.

Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative‎, antibacterial‎‎‎‎‎‎‎‎, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial ‎‎activity of EOs. The antioxidative ‎ activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative ‎ power methods. All EOs exhibited antibacterial ‎‎activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial‎‎‎‎‎ activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative ‎activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative ‎activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative ‎ activity.

Chitin, chitosan and oligosaccharides derived from them, due to their antimicrobial, non-toxic and biodegradable activity have presented themselves as a versatile, flexible and promising compound for the future uses. Among the various applications of these antimicrobial compounds, packaging is one of the most important systems for improving the quality of food and its protection during the process and storage, which is unique in this regard. Antimicrobial packaging is also effective in increasing the shelf life of food. In addition, the functional properties of chitin, chitosan, and oligosaccharide films are enhanced by combining with other film-forming coatings. In this context, understanding the factors affecting antimicrobial activity and the mechanism of action of chitin and chitosan is an important factor in the optimal use of the elements used in the food industry.

In this study effect of temperature, O2 concentration and storage time were investigated on respiration rate of uncoated and coated pear (Dargazi Cultivar) using Sclerorhachis platyrachis essential oil of 0, 125, 250, and 500 ppm. Mathematical model using Michaelis–Menten’s equation, with the model constants described by means of an Arrhenius-type relationship was applied to predict respiration rate at various temperatures (4, 10, and 25 ºC) and O2 concentrations to design modified atmosphere packaging (MAP) of pear in order to extend its shelf-life. Results showed that all factors affected respiration rate of the pears but the influence of temperature was most pronounced. Increase in temperature led to increase of respiration rate and reduction of positive effect of essential oil on this parameter reduction. Moreover, after about 100 hours, respiration reached equilibrium. Respiratory quotient of Pears at 4 and 10 °C was on aerobic limit. However, at 25 °C, after 110 hours, and reaching CO2 to 23%, respiratory quotient passed the critical point. Finally, package containing 3.7% O2 + 8.1% CO2 + 88.2% N2 was suggested as an appropriate MAP for storing the pears (Dargazi cultivar).

The aim of the present research was to investigate the effect of the combined use of apricot tree gum (Prunus armeniaca L gum exudates (PAGE)) coating with different concentrations (0, 5, 10 and 15%) and modified atmosphere packaging (MAP) with different oxygen concentrations (4%, 12% and 21%) on the qualitative and physicochemical properties of strawberry fruit. For this purpose, the texture and sensory properties of strawberry as well as anthocyanin and ascorbic acid contents in strawberry samples were evaluated over the storage period. As expected, with increasing storage time, hardness of the tested samples decreased (P≤0.05) which may be attributed to an increase in metabolic reactions arise from cellular respiration. In the PAGE-coated samples, the hardness of the tissue was maintained for a long period of time. Additionally, packaging of the samples at low oxygen level preserved their textural quality. From a sensory point of view, color and textural properties of the tested samples were investigated. As expected, the coated and preserved samples in the presence of low oxygen had the highest color, texture and overall acceptability ratings. Chemical analysis of the samples also revealed that the coated and packed ones that stored at the atmosphere with a low concentration of oxygen had the highest amount of ascorbic acid and anthocyanin. Overall, the results of this study confirmed that the use of combined coating process by PAGE and MAP is a useful technique to preserve the quality of strawberry during storage period.

Today the acceptance of vegetable meals in the diet and the demand for fresh and least processed vegetables are of particular importance in preserving the nutritional values ​​of these products as long as they are consumed and increasing the shelf-life for availability; The appearance of  undesirable properties such as browning, bad taste, tissue decomposition, duplication of microorganisms and consequently, reducing the shelf-life during processing (peeling, washing, cutting, etc.) due to a significant increase in respiration, enzymatic activity, transpiration and also increasing the waste of this product, shows the need for the industry to provide suitable and efficient of packaging for these products. Recognition and appropriate selection of new packaging technologies, the growth of sustainable economic systems and increased consumer acceptance, are essential for the commercialization of an efficient packaging system. Using the modified atmosphere packaging method, with the oral coating of calcium lactate, by reducing the respiration rate, delaying softening and reducing microbialcorruption, is a major factor in maintaining quality and increasing the shelf-life of vegetable salad. This powerful technology can be helpful so that we can see a significant improvement in the vegetable salad packaging industry, which is the goal of many relevant companies. In this paper, the effects of these two techniques on the quality of vegetable used in the season’s salad are discussed.

The modified atmosphere packaging and edible coating are applied to attained the objectives such as improving the quality of food products and increasing their durability. The impact of edible coating of aloe vera gel and packaging type on the quality of kiwifruit with Hayward cultivar was investigated. The test variables included type of coating in 4 levels (sample without coating (control), 10, 20 and 30% V-V of aloe vera gel) and packaging in two levels (normal air and modified atmosphere packaging 5% O2, 10% CO2 and 85% N2) and maintenance time in 4 levels (0, 3, 6 and 9 weeks). Kiwifruits were coated by immersion method. Then, they were packaged by three-layer plastic bags with 80 micron in diameter and kept in 20°C. All specimens were produced by three iterations and results were analyzed by SPSS. Tests included the determination of antioxidant capacity, measurement of total phenol content, determination of total acid ascorbic content, investigation of color changes and sensory evaluation. Results showed that the improved quality of specimens’ colors in modified atmosphere packaging together with the edible coatings was significant. Total amount of phenol and antioxidant capacity were larger in specimens with coatings with higher concentration and in antioxidant capacity. In specimens with higher concentration of aloe vera, the acid ascorbic was less destroyed. From the sensory evaluators’ point of view, the specimens coated under the modified atmosphere were ranked higher. In total, the modified atmosphere and coating of aloe vera gel improved the quality of the stored kiwifruit.

One of the problems in storage of fruits such as cucumber, is chilling injury which results in change of ingredients and its quality loss. The objective of this study was evaluating the effect of MAP on the quality of cucumber (Royal Cultivar) during storage. Comparing cucumbers’ quality stored at 4˚C under three different packaging conditions: A: atmospheric air and package with holes in equilibrium with environmental air; B: atmospheric air and closed without vents; and C: 10% O2 5% CO2 done. Respiration of cucumbers (based on the amount of CO2 production), chilling injury, changes in glucose, fructose, and malic acid content were evaluated along time. Modified atmosphere packaging (MAP) preserved cucumbers quality better than conventional refrigerated storage at 4 °C. Increase in CO2 level (5%) and decrease in O2 level (10%) resulted in greater stability of cucumbers against chilling. The Sugar content including fructose and glucose, and organic acids content particularly malic acid were at higher levels in cucumbers stored in package C comparing samples stored in two other packages. The respiration rate (as a function of CO2 production) of cucumber during storage at 4 °C was notably suppressed under MAP conditions which was significant in package C. Finally, modified atmosphere packaging with less oxygen content (10% O2 5% CO2) was found to be beneficial in reducing chilling injury and maintaining cucumber quality and this method can be used as a suitable post-harvest method.

In Iran, the main problem in greenhouse cucumber production and post-harvest shelf life is short due to the application of traditional packaging and storage methods. This research was carried out in order to investigate on the effects of packaging type and chitosan edible coating on the physicochemical and sensory characteristics of Royal Greenhouse cucumber during storage conditions, in order to prevent of Royal greenhouse cucumber postharvest losses.
Royal greenhouse cucumbers placed inside the three-layer plastic bags of PE/PA/PE and the effect of different chitosan coating (0, 0.5 & 1 %), concentration of oxygen (3,12 & 21%), storage temperatures (5, 15 & 25 ˚C) and storage time (3, 12 & 21 days) on cucumber quality and shelf life was studied. The quality of cucumber samples was evaluated by weight loss, firmness retention, surface color development (L*, a*, b*), shrinkage and sensory evaluation (taste and freshness).
The obtained results showed that firmness and organoleptic properties decreased with increasing temperature and time storage, while weight loss and shrinkage was increased, that Leading to loss of cucumber samples quality during storage. Increasing of chitosan coating to 0.5% also showed a beneficial effect on physicochemical and sensory characteristics of the samples during the storage time compared to the control fruit, but by increasing it to 1%, decreased the quality of the final product. The results showed that using modified atmosphere packaging and storage at low temperatures can be in addition to the slow breathing fresh cucumbers from softening and prevent moisture loss the maintenance of cucumber. MAP packaging leads to keeping cucumber green and quality properties compared to the control samples. The optimum condition was obtained at chitosan coating 0.5 %, O2concentration 8.5 %, storage temperatures 9˚C and storage time of 14 days. At this optimum point maximum of firmness, L*, taste, freshness and minimum of shrinkage, weight loss and a* were found to be 10.4 (N), 48.9, 4.35, 4.5, 6.25 %, 2.75 % and -37.28 respectively.

The glass transition temperature (Tg) is an important physical property in food packaging science as it can help to explain important physicochemical behaviors of food systems. The basic understanding of glass transition phenomenon can be applied for various food operations to optimize processing and storage conditions. The Tg of the polymers used in packaging shows glassy or rubbery nature, permeability and mobility of polymer chains and in terms of the impact on polymer inhibitory properties against gases is of great importance. The polymer materials are soft and rubbery above the Tg and glassy and rigid below the Tg. The higher the Tg of polymer, the temperature range in which the polymer is able to act as a good barrier will be wider. This paper reviews the importance of Tg related to food science, technology and packaging.

In this research, wheat, corn and potato thermoplastic starch films were prepared through melt mixing method and the effect of starch type and glycerol plasticizer content on their tensile and moisture sorption properties was investigated. The results depicted that by increasing glycerol content at studied range, the tensile strength and elastic modulus of film of all three starch types decreased significantly, while their percentage of elongation at break first raised up to certain amount and then followed a decreasing trend. Also among three thermoplastic starches, potato thermoplastic starch films had the highest tensile strength and elastic modulus and the lowest percentage of elongation at break values due to having higher amount of amylopectin content than other two thermoplastic starches. For all of three thermoplastic starches, increasing glycerol content increased moisture absorption of films so that by increasing glycerol weight percentage from 25 to 35 , the moisture absorption of wheat, corn and potato thermoplastic starch films conditioned at relative humidity of 84% for 7days, increased from 26.8, 29.9 and 36.8 to 30.8, 34.6 and 41.7 respectively. Indeed at the same environment relative humidity and glycerol content, the potato thermoplastic starch films had higher moisture absorption than wheat and corn thermoplastic starch films. The data of moisture sorption isotherm curves for the three thermoplastic starch films was modeled by Peleg model. The obtained correlation coefficients explained the suitability of this model for prediction of changes of moisture absorption of films versus water activity.

In this study, the effect of starter culture, incubation temperature andfinal pH on the viability ofBifidobacterium lactis and Lactobacillus acidophilus, sensory characteristic and rheological properties of doogh were studied Samples were fermented at temperatures (37, 40 and 44C) till the pH value dropped to 46, 44 40 or 38 by two starters culture (ABY1 and ABY2) Statistical evaluation showed that the relationship between the variables listed and viability Probiotics were significant effect Compound treatment of ABY2 starter culture, incubation temperature of 37◦c and 46 and 44 for final pH resulted in highest viability of both probiotic bacterias final pH and incubation temperature exhibit a significant effect on flow behavior and particle size distribution, By reducing of pH from 46 to 4, increased the diameter of particles and then diameter of particles decreased with dropping of the pH to 38 Incubation temperature of 44°c to 40°c and 37°c increase the diameter of particles range and viscosity it changed mouthfeel as the Best flavor, mouthfeel and overall acceptability were observed at samples that were fermented at 44°c and Samples with the highest viability of Probiotic bacteria have lowest overall acceptance and the sensory properties of them was evaluated intermediate

This research was carried out in order to investigate on the effects of packaging type and storage temperature on qualitative and quantitative characteristics of dried melon. “Thashkandi” and ‘ Khatoni” melon varietiesº osmotic solutions of 0% and 10% sucrose and cabinet dryer were applied for dried melon production. Dried fruits were packed with modified atmosphere (PE-PA film, 85 micron thickness, two gas mixtures: (70% CO2%, 30% N2(1) and 60% CO2%, 40% N2(2)) and without modified atmosphere (polyethylene and polystyrene films). After 6 months results showed that control dried in 10% osmotic solution preserved in 25°c and 4°c treatment had the most and the least firmness respectively. Melon pretreated by 10% osmotic solution, packed in atmosphere 1 had the least water activity. Dried melon preserved in 4°c had higher L*(brightness) and b*(yellowness) indices. Khatooni cultivar produced dried melon with higher a*(redness). Dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 had less a*(redness). Furthermore dried melon pretreated by 10% osmotic solution and packed in atmosphere 2 and preserved in 4°c had minimum O2% and maximum CO2% in package.

Modified atmosphere packaging for fresh products is a dynamic system and depends on modifying the atmosphere inside the package which the result was two process of product respiration and transfer of gases through packaging film and leads to an atmosphere in higher CO2 and lower O2. The challenge is how mathematical models are presented to show product breathing and package permeability is closed in order to simplify the packaging design and reduce expense and time needed for traditional MAP using trial and error. The purpose of this research is to show the application of mathematical models in designing packaging with Modified atmosphere for fresh products. The mathematical models entered and calculated for respiration and product permeability in programming Software of MATLAB. In this designing can be modeled, respiration rate, temperature dependence of respiration and permeability and finally, packaging film, optimum weight within the package , optimum temperature, and amount of gasses can be Revealed.

The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape process and quality of raisin including rehydration, shrinkage, hardness and browning index. The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and quality of raisin. Drying rate increased with increasing temperature and air velocity and with application of preatreatment. The best values of hardness (0.73 N), shrinkage (81/04%) and the least value of browning index (0/157) were related to dried raisin at 60 oC and most value of rehydration (1/266) was related to dried raisin at 70 oC. Air velocity just significantly affected on browning index. Increasing air velocity decreased browning index. Also between used preatreatments , potassium carbonate and paksan oil caused best physicochemical results.

It is necessary to monitor the quality and corruption of fresh meat products, with the aim of reducing the incidence of diseases and reduce of food waste throughout the supply chain to meat; However, Traditional packaging systems are able to provide slightly services in the monitoring of the supply chain. the new intelligent packaging systems in order to monitor the quality of meat-packing or the environment of its around, are progressing towards to provide innovative packaging solutions in the production and supply of meat products. As today, the different types of commercial intelligent systems such as time-temperature, Integrity, Freshness indicators, and Radiofrequency identification (RFID) systems, have been introduced to market food, to improve storage conditions and safe, and reduce waste fresh meat products. However, each method has advantages and disadvantages, which affects the system performance.

The purpose of this research was to study the effect of thin layer drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and Paksan drying oil, olive oil, hot water without pretreatment (control)) on cabinet drying process of grape and color of obtained raisin. Six mathematical models were fitted on drying data and the best one was selected according to coefficient of determination (R2), Root Mean Square Error (RMSE) and coefficient of relative average deviation (P). The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and color of raisin. Among these models, two term and page models showed more ability to evaluating and describing drying behavior of grape. Diffusion coefficient values were between 4/6274×10-10 to 8/6541×10-10 m/s2 and activation energy obtained 13470/83 J/mol. The best values of lightness and redness were related to dried raisin at 60 oC and the maximum value of yellowness was related to dried raisin at 70o C. Drying air velocity just significantly affected the redness. Increasing drying air velocity decreased the redness. It was also found out that potassium carbonate and Paksan drying oil pretreatment caused the best raisin color.

Time-temperature indicators (TTIs) are used to check the safety of the fresh foods with reduced oxygen packaging (ROP). Already، the behavior of TTIs with zero-order kinetic was described based on Skinner-Larkin model. For TTI expiration before toxin formation، the Arrhenius curve of TTI (in the coordinates system of lnk versus 1/T) should be located above the zero-order Skinner-Larkin-Arrhenius curve (SLA0) for all possible temperatures. However، SLA0 may incorrectly describe TTIs behaviors since they often provide first-order kinetic (similar to most natural processes). Developing a new model to describe the behavior of all types of TTIs (with zero or first-order kinetic) for fresh seafoods with ROP is the main goal of this research. In this paper، the first-order Skinner-Larkin-Arrhenius (SLA1) model is proposed as a pencil of curves to extend SLA0 for the TTIs with first-order kinetic. Furthermore، because of including the SLA0 curve، the SLA1 model can be equivalently used for both zero-order and first-order TTIs. Simulation results demonstrated that SLA0 could not correctly predict the behavior of first-order TTIs. By using the proposed model، we can successfully predict the behavior of both zero-order and first-order TTIs for fresh seafoods with ROP.

Raisin is a principal traditional export product of Iran and has occupied a special position in the foreign trade of the country. During storage period, the product turns sticky and hard due to exudates syrup and moisture loss. To overcome this problem the application of edible coating suggests being of proper assistance. Edible coating may enhance the boundary layer resistance resulting enhanced shelf life of product. In this research the method of Accelerated Shelf Life Testing (ASLT) used for evaluation of storage and sensory properties (texture, colorو taste and overall acceptability) of raisin. Raisin was treated with coating materials based on lipid (glyceryl monoestearate and carnauba wax) with 150 ppm essential oil of thyme (thymus vulgaris) and stored at 20, 35 and 50oC for 12 weeks. During this period of storage sensory properties were evaluated and estimate the modeling shelf life of raisin. Results showed that coating, affect on texture and color significantly and caused increasing shelf life of raisin. Temperature and storage time also showed significant effects on total sensory attributes. Maximum shelf life (394 days) determined at 20 oC for carnauba wax coating with essential oil of thyme based on overall acceptability and linear regression and second order function had best fit with R2≥0. 94 for all of treatments.