جستجوی مقالات مرتبط با کلیدواژه « colorimetric » در نشریات گروه « مهندسی شیمی، نفت و پلیمر »

In this research, the ability of the integrated non-destructive system including ultrasound, electrical resistance measurements and colorimetric assays to predict the textural properties (hardness, brittleness, viscosity, elasticity, guminess and chewiness) of trout fillets were evaluated. For this purpose, fillets were stored for 12 days at refrigerator temperature and then examined at interval times. At the same time physical, mechanical, chemical and sensory tests were performed on the fillets. The performance of neural network and support vector machine methods for predicting and modeling tissue properties were compared. In each model, physical properties were considered as inputs and textural properties as outputs and modeling was performed. The results showed that in the prediction of hardness, fragility and elasticity of the support vector machine and in the viscous, resin and chewability indices, the neural network method had more capability to model the texture properties, so that the root mean square error (RMSE) Hardness, fragility, viscosity, elasticity, gum and chewability indices were equal to 0.144, 0.025, 0.015, 0.015, 0.044 and 0.171 respectively and their correlation coefficients were equal 0.993, 0.985, 0.992, 0.961, 0.995 and 0.995. Therefore, the proposed non-destructive system in combination with artificial intelligence methods showed promises as a non-destructive and efficient tool for monitoring and quality control during trout fillet storage.

The Effect of edible coating cress seeds mucilage on physicochemical properties of white button mushroom were studied during the 16 days . For this purpose, firstly, the gum was extracted, purified, and dried. Then fresh mushrooms were coated with solutions 0.2%, 0.4% and 0.6% w/v of the cress gum. Weight loss, texture firmness, total phenols, total soluble solids (TSS) and color changes were determined. The results showed that concentration of 0.6% the cress gum significantly prevents changes the weight and content of phenolic compounds. Treatments of coated with concentration of 0.2% the cress gum had the highest lighting levels, although all prepared by coating, based on L*, a*, & b* comparisons were effective in maintaining color button mushrooms. Also between different concentration of coating, there was no significant difference to maintain texture and TSS at the end of the sixteenth day. But the difference compared with the controls was significant at the 5% level.