جستجوی مقالات مرتبط با کلیدواژه « consistency » در نشریات گروه « کشاورزی »

Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.

Given the compatibility of Beauveria bassiana and plant extracts, it is feasible to increase efficacy of the fungus in microbial control of date storage pests. The aim of this study was to evaluate the interaction of plant extracts and B. bassiana on sawtoothed beetle populations. The vegetative and reproductive parts of myrtle, mugwort, mentha, yarrow, and neem plants were evaluated. The fungal mycelium growth and spore germination were evaluated to checking the consistency of extracted from plants by extract medium mixing method. Then, the compounds toxicity were evaluated individually and conjunction with B. bassiana by bioassay on the adult and larvae of sawtoothed beetle. Studies have shown that mycelial growth and spore germination of B. bassiana occur only in artemisia and neem. The spore germination rate of B. bassiana in neem was higher than artemisia in all concentrations. A concentration equivalent to 1949.4 microliters/liter of neem was required to reduce 50% of the germination of the fungus. The lowest and highest mycelial growth reduction (3.1% and 20.1%) were observed in 250 microliters/liter of neem and 1000 microliters/liter of artemisia, respectively. So, the concentration of neem equivalent of 36679.4 microliters/liter was required for 50% reduction of mycelial growth. The highest compatibility index (T) was 76.89 for 500 microliters/liter in combination with neem and the lowest level consistent with artemisia in 1000 microliters/liter. Both plant extracts had synergistic effect on the pathogenicity of B. bassiana on adult and larva of sawtoothed beetle. However, synergistic effect of neem extract was higher.

Grape with high annual production and short shelf life has a lot of wastes post harvest. In order for optimal use of precious properties of grape and balancing the market and increasing the value added of grape, it is necessary to develope the processing methods and producing new products for decreasing wastes. The aim of this research was production of semi-solide grape molasses with spreadable texture and suitable physical, chemical and sensory properties. Several studies have been carried out to evaluate consistency and firmness in different foods with hydrocolloid compounds. Two different types of grape molasses (Kashmar and Quchan) were used. In order to produce semi solide grape molasses, some hydrocolloid compounds such as carboxy methyl cellulose (2 levels, 0.5 and 1%), Pectin (2 levels, 1 and 2%), Guar (2 levels, 1 and 2%) and their mixtures were used. The experimental design was performed as factorial test in complete randomized design with 3 replications. The results showed that the samples with 2% guar, had undesirable texture and taste, therefore were not accepted by panelists. The samples with 0.5 % carboxy methyl cellulose had the best sensory properties, consistency and texture. The panelists preferred Kashmar grape molasses for using Askari grape variety, its more suitable taste, higher brix and processing procedure. Kashmar grape molasses gained higher point.

Tomato paste is one of the most common products of the tomato and most important Persian food flavors that its production has been increased in recent years. Since human health depends on the quality of processing food, it is necessary to study the quality of this product. The aim of the research is to investigate the effect of firmness and color of tomatoes and processing method on some physical, rheology and chemical properties of Tomato paste is made. For this purpose, color treatments were considered at two levels: between 15-25 and 25-35, firmness treatments were considered at two levels between 0.5-2 N and 2-4 N and processing methods were considered on two levels for hot break and cold break. Acidity, consistency, viscosity, color, Brix and pH Factors of tomato paste were measured. The results showed that the physical and mechanical properties and processing method effect on properties of tomato paste. From tomatoes with a firmer texture and hot break processing method, with more red index paste was obtained. Tomatoes that have redness index lower, consistency and viscosity of paste were higher. The results showed that the soluble solids paste that was processed by hot break is further than cold break method. Tomato paste from tomato category with more firmness and hot break processing method was more acidity. pH of less red tomato paste category and more firmness is more than less red index and more rigid categories.

Interest of consumers to low calorie foods increased demands of its. At present, may produce several kinds of low fat butter from carbohydrates, proteins with dairy and non-dairy origin, stabilizers and another additives. Half substitution of fat with skim milk retentate (as liquid phase) is target of this study. Conventional butter used also as fat phase. Scoring methods used in study of organoleptic properties (containing consistency, texture, adhessiveness and spreadibility) and quantity measurement method used for study of stability (synersis amount). This survey also uses Variance analysis method, Duncan test, one sample T-test and two indipendent samples T-test. Sample with skim milk retentate as water phase (concentration ratio =4) has desired properties with a view to consistency, texture, adhessiveness, stability and spreadability. (3.25, 3, 4.6 and 3 compared to 4, 4, 3 and in commercial sample).

Organizational culture, as an appropriate context for one's motivation along with a deployment of his talents and abilities can play critical role in increasing an employee's job performance. The main purpose followed in this survey study was to investigate the relationship between agricultural extension experts’ job performance and organizational culture in Kerman Province, Iran. Statistical population of the study included 180 agricultural extension experts working in Kerman Province. Applying Proportional Stratified Random Sampling method, as well as Krejcie & Morgan’s Table, a sample of 123 experts was taken. A questionnaire was arranged for data collection, the validation of which was verified by a group of experts from the university of Tehran. A pilot study was conducted to determine the reliability of the research tool. Cronbach's Alpha was estimated for different parts of the questionnaire as suitable. To analyze data, SPSSwin20 and LISREL8.5 were employed. Study results showed that there was a significant positive relationship between all the components of organizational culture (involvement, consistency, adoptability and mission) and agricultural extension experts’ job performance. Results of Structural Equation Modeling (SEM) showed that organizational culture with 0.67 path coefficient and t=6.21 exerted a positive significant influence on agricultural extension experts’ job performance. In the meantime, organizational culture explained 45% of the variance in agricultural extension experts’ job performance.

Preparation and pre-treatment of raw material influences the pulp production time and color elimination. Pulp consistency during the treatment also influences the color reaction. In the preparation of the APMP pulp, bagasse was pretreated by either boiling water, 1% NaOH as well as 1% NaOH + 1% H2O2. The liquor to bagasse ratio, treatment time and temperature of alkaline peroxide treatment were constant as 10:1, 30 min, and 70 C respectively. The treatment duration was determined so that at least five percent of the initial hydrogen peroxide remained at the end of chemical treatment. Characteristics of hand sheets were determined according to the TAPPI standard. The results showed that, the duration of the treatment for pulp consistency of 10, 15 and 20% was 50, 30 and 10 minute, for sample pretreated with boiling water and 290, 230 and 170 minute for the sample pretreated with 1% NaOH + 1% H2O2. The highest brightness of the paper reached with bagasse pretreated in boiling water at 20 % consistency.