جستجوی مقالات مرتبط با کلیدواژه « خصوصیات فیزیکی » در نشریات گروه « صنایع غذایی »

Date seed, as a by-product of date processing industries, could be regarded as an excellent source of dietary fiber with interesting technological functionality. This study was conducted to investigate the effect of date seed powder (DSP) at different levels (0, 20, 30, and 40%) with different particle sizes (125, 250, and 500 mm) as a starch substitute on the physicochemical properties of batter and gluten-free sponge cake. According to the results of this study, the number of air bubbles in batter increased with decreasing particle size of DSP. By increasing the DSP level, batter consistency, firmness, viscosity index, and cohesiveness, as well as cake density were significantly increased; while the cake specific volume decreased. A significant increase in the cake volume index (at 40% level) and, the decreasing trend of batter consistency, firmness, viscosity index, and cohesiveness were observed by decreasing the DSP particle size. The results of colorimetry (L*a*b*) indicated that the addition of DSP and reducing its particle size significantly (p<0.05) reduced the color index of L * and * b, while increased the a* value of crumb color. The cake samples with higher levels of DSP were significantly harder and gummier (p<0.05). Moreover, with the addition of DSP, the porosity and crust color score of the cakes significantly reduced; and the DSP with larger particle size significantly (p<0.05) decreased the texture and flavor score of the cakes. Overall, the addition of up to 30% DSP with small particle size can be used in the production of gluten-free cakes with suitable sensory attributes.

Edible films and coatings are thin layers of biopolymers which have been used as food coatings. Due to numerous disadvantages of synthetic packaging materials including migration, environmental pollution and recycling problems, starch-based films were used because of abundance and low cost of starch. However, regarding weak mechanical properties of starch, gelatin was used for improving the properties of starch film. In this study, edible films were made using potato starch, wheat starch, and gelatin at 4:1, 1:4, and 1:1 levels and then their physical properties (thickness, elasticity resistance, and elongation), solubility in acid and water, water vapor permeability, transparency, color as well as morphological properties were measured. The results showed that as the gelatin content increased, acid solubility, elasticity resistance, elongation, water vapor permeability, and transparency of film samples significantly increased (p≤0.05) and increasing in starch content led to increased turbidity, elongation, and acid- and water-solubility. Wheat starch-based films showed higher thickness and less elongation than potato starch-based films while potato starch-based films had better elasticity and barrier properties

In this study, the effect of the inlet air temperature and milk flow rate on the physical properties of the milk powder obtained from the spouted bed dryer was investigated. Milk samples were dried at three levels of inlet air temperature (80, 100 and 120 ○C) and three levels of milk flow rate (1.333, 2.500, 3.556 ml/min). The effect of these factors on the physical properties (bulk density, tapped density, flowability, color, and moisture content) of the powders was evaluated. The effects of the mentioned factors on the physical properties of milk powder were determined and modeled using response surface methodology. The optimum inlet air temperature and the milk flow rate was obtained 93.82 ○C and 1.333 ml/min, respectively. Under these conditions, the desired values for each physical parameter were predicted and compared with the experimental data.

Manufacturing of powdered products based on endemic fruits and with the aim of waste reduction is one of the research interests in food industry. In this research five powdered samples drink based on date syrup and whey protein was produced by spray dryer, maltodextrin and gum arabic were used as careers (in the ratio of 1:0, 0.75:0.25, 0.5: 0.5, 0.25:0.75). Effect of career type and concentration on physical properties include bulk density, solubility, water activity, flow ability was evaluated. Sample containing maltodextrin (16% w/w) had the highest solubility however control sample had the lowest solubility. In the case of flowability and dispersibility index, specimen containing 50% : 50% maltodextrin-gum arabic had the best quality. Glass transition temprature was measured using differential scanning calorimeter. Career addition caused significant increase in glass transition temperature of powdered drink in such a way that Tg of control sample was about 59 °C and in sample contained combined careers was about 74 °C, these results represent increase in stability and storage quality of the powder was produced (p

For efficient processing operations and proper designing of machines and processes, the better understanding of the product is needed. The aim of this work was to evaluate the physical and mechanical properties of two walnut varieties (poost-kagazi and poost-sangi) from Osku city in East Azerbaijan province in September 2014. For this purpose, length, width, thickness, volume, sphericity, surface area and geometric mean diameters of whole and kernel walnuts were determined. Moreover, compression and penetration tests were done for both of varieties stored at three different temperatures room (25 ˚C), refrigerator(4 ˚C) and fridge(-18 ˚C). Walnuts kernels were packaged in polypropylene pouches during storage. The result showed that sphericity of walnut is depends on its variety. The results of one-way ANOVA showed a significant the effect of variety on the sphericity (P

In present study the effect of date syrup as a replacement for sugar on the rheological, physical and sensory properties of sponge cake was investigated. Sucrose was replaced by date syrup at 0%, 20%, 40% and 60% incorporation levels in cakes and evaluated for the consistency and pH of batter, moisture, volume, texture, color properties and sensory characteristic of cakes. It was found that date syrup replacement caused an increase in batter consistency. As date syrup level increased moisture content increased. Sucrose substitution with date syrup in dough formulations affected volume of cakes and caused a decrease due to an increase in consistency and reduction in pH values of batters. Results showed that there is a clear evidence of sucrose substitution on improvement of cake texture, as date syrup level increased, cake hardness decreased. Date syrup had a significant effect on color properties of cakes, with increasing date syrup level in cakes the L values (lightness) for cake crust and crumb decreased and cakes got darker. According to the sensory evaluation and physical properties results cake with 40% date syrup reported as the most favorable formulation.

Lime (Citrus aurantifolia L) is belonged to citrus family and has two varieties on the basis of sweet or sour taste; two well known varieties of sour lime are Persian and Key that are cultivated in the southern of Iran. Based on FAO statistics, Iran produced about 615,000 tons of lime in 2010, and is ranked among 10 lime producersinworld wide. Physical properties of fruits are essential information in designing equipments and processes being used in different manufacturing stages such as harvesting, cleaning, sorting and grading, transporting, packaging, as well as estimating of cooling and heating loads during heat transfer processes. Moreover, physical properties affect products acceptability since consumers usually prefer fruits and vegetables with brighter color, appropriate size and uniform shape. Among physical properties, weight, volume and projected area are important parameters for designing sorting equipment.

In this study, lime samples were selected from Key variety which is cultivated in southern of Iran. From the whole, physical properties of about 300 limes were investigated and regression model were developedto estimate weight and volume on the basis of length, width, thickness and projected area.In order to determine the initial moisture, tenlime samples were randomly selected and taken in to hot air oven at 80C for 24 h. The average values of three replicateswerereported.The major dimensions (Length (L), width (W), thickness (T)) were measured using a micrometer with an accuracy of 0.01 mm.Projected area of limes was calculated in three dimensions using image processing technique. Apparent color for the lime samples was also measured in terms of CIE ‘L*’ (lightness), “a*” (redness and greenness) and “b*” (yellowness and blueness), using image processing techniques. Step wise regression was used to develop multivariate models. In this method, the independent variables would enter the equation successively based upon their degree of dependency. In order to estimate weight and volume of lime samples,three category modelswere developed as follow. 1- Regression models based on length, width and thickness. 2-Regression models for predicting weight of lime based on calculated volume. 3- Regression models based on projected area. When there are a large number of variables in the database, it is very likely that subsets of variables are highly correlated with each other.In this study, principle component analysis (PCA)was applied in order to have an accurate and reliable evaluation from existed correlation between physical properties of lime.

The initialmoisture content of limeswas found to be 84.34%.The averaged values of length, width and thickness of limes were35.84, 32.92 and 32.56, respectively. The static coefficient of friction for limes was determined on fourdifferent surfaces namely plywood, galvanized iron sheet, rubber and glass. The glass and plywood showedmaximum and minimum static coefficient of friction respectively. In addition, the sphericity and aspect ratio of lime were found to be 94.32% and 92.18%, respectively. The obtained sphericityvalues were similar to values reported by Sharifi et al., (2007) for orange variety of Tamson and lower than orange varieties of Navel reported by Topuz et al., (2006). The obtained results showed high correlation between three major dimensions and lime’s weight. The predictive models for lime have lower coefficient in comparison with LorestaniandTabatabaeefar(2006) research report forheterogeneous shape of limes. Among regression models for weight prediction of limes, the best model was obtained on the basis of the third projected area with R2of 0.921. The regression models on the basis of calculated volume showed appropriate performance for prediction of lime’s weight. Among regression models on the basis of dimensions, the single parameter model based on lime’s width found to bethe highest coefficient for prediction of volume. Similar toweight prediction, single parameter model on the basis of the third projected area showed the best performance for volume prediction.

The results obtained from principle component analysis confirmed the regression models and showed high correlation between physical properties such as projected area, dimension, weight and volume with each other as well as positive correlation with coefficient of friction on the rubber surface and negative correlation on theglass surface.

The effect of moisture content (7.1 - 28.5 %w.b.) and pea cultivars (Arman¡ Hashem and 93-93) were studied on the geometrical properties such as length¡ width¡ thickness¡ geometric and arithmetic mean diameters¡ area¡ sphericity and gravimetrical properties including 1000 kernel mass¡ volume¡ bulk and particle density and porosity. The statistic result was carrier out with completely randomized design (CRD) base on factorial arrangement with three cultivar and four moisture content (3×4). As well¡ thousand kernel mass of different pea seed cultivars were optimized basis of the function of moisture content and axial dimensions (length¡ width and thickness) by using genetic algorithm (GA) approach. The effect of cultivar on all physical properties of pea cultivars were significant¡ except thickness and porosity (P

The objective of this study was to investigate some physical properties of Japonica cultivar which is widely cultivated in Mazandaran، Iran in two types (paddy and whitened). Some physical properties were evaluated as a function of moisture content for paddy and whitened rice in the range of 10-18% w. b. Results show that physical properties of both rice types are influenced by moisture content. Data obtained for physical properties of paddy and whitened rice are respectively as follows: thousand seed weight 6. 69-7. 11 g and 4. 56-5. 02 g، length 3. 33-3. 49 mm and 2. 72-2. 95 mm، width 2. 15-2. 36 mm and 1. 85-2. 08 mm، thickness 4. 05-4. 32 mm and 3. 04-3. 35 mm، arithmetic mean diameter 4. 054. 32 and 3. 04-3. 35، geometric mean diameter 3. 62-3. 87 and 2. 83-3. 13، sphericity 54. 11%-54. 43% and 62. 60%-62. 35%، grain volume 5. 85-6. 68 mm3 and 3. 54-4. 30 mm3، surface area 35. 11-40. 10 mm2 and 21. 25-25. 81 mm2، true density 1103. 05-1203. 17 kg. m-3 and 1360. 44-1444. 05 kg. m-3، porosity 44%-51% and 34%-41%، angle of repose 22. 61-2768 angle and 16. 15-20. 29 angle، and static coefficient of friction 3. 96-4. 66. and 2. 98-5. 09 increased by increase in moisture content. Bulk density reduced from 614. 33 and 885. 00 kg. m-3 to 588. 33 and 850. 66 kg. m-3 respectively for paddy and whitened rice. All parameters increased by moisture increase except for bulk density showing decreasing trend. In all cases، data related to paddy rice (having bran) were more than whitened one except for bulk density. Altogether، a significant difference was observed between obtained results.

In this study, geometrical properties (length, width, thickness, arithmetic & geometric diameter, surface area, picture area and sphericity), gravitational properties (thousand kernel weight, bulk and kernel densities, volume and porosity) and frictional properties (emptying, filling angles and friction coefficients against different surfaces) of three varieties of chickpea (Arman, Hashem and 93-93 varieties)were evaluated within 4 levels of moisture. The results showed that chickpea length, width, arithmetic mean diameter, geometrical mean diameter and picture area of 93-93 variety were 10.6 and 9.3; 2.5 and 0.4; 5.3 and 3.5; 4.7 and 2.5; 18.3 and 15% higher than Arman and Hashem varieties, respectively. Moisture content had a significant effect (p<0.01) on gravitational properties (thousand kernel weight, bulk and kernel densities, volume and porosity). To indicate physical properties of variations of chickpeas, results were represented by first-degree regression equations and R2.

In this study, physical properties of barley were determined in order to design processing equipment and transportation. Investigated physical properties included length, width, thickness, geometric mean diameter, spherecity, thousand kernel weight, bulk and kernel densities and porosity. These properties were investigated for 6 barley lines (EBYT-88-2, EBYT-88-4, EBYT-88-6, EBYT-88-14, EBYT-88-17 and EBYT-88-20) prepared from Gorgan agriculture of Iran and Natural Resources Researches Center. In these lines, EBYT-88-2 had the most length. The thickness, geometric mean diameter and thousand kernel weights, the largest content was related to EBYT-88-4 and equal to 3.59, 2.8, 4.75 and 38.053 cm, respectively. The lowest of sphericity was related to EBYT-88-2 and was not significantly difference with EBYT-88-17. Bulk and kernel densities and porosity of different lines had a significant difference of between lines and highest content of bulk and kernel densities related to EBYT-88-6 and EBYT-88-14, respectively. The highest and lowest of porosity was related to EBYT-88-2 and EBYT-88-14, respectively. Among the investigated chemical properties, the highest content of protein, fat and fiber was related to EBYT-88-4. EBYT-88-20 and EBYT-88-2 was allocated the highest content of carbohydrate and ash compared with other lines. Concerning the studied chemical properties, moisture had a insignificant difference only. Point view of aerodynamic properties, EBYT-88-6 had the highest of terminal velocity (4.117 m/s) and the lowest of drag coefficient (0.0125) among the used lines and this indicated an inverse relation between terminal velocity and drag coefficient.

In this study, physical and nutritional properties of two lentil varieties (red and green) cultivated in Iran, were determined. Physical properties such as linear dimensions, arithmetic and geometric diameter, one thousand seed mass, sphericity, surface area, true and bulk densities, porosity, repose angle and static coefficient of friction, were evaluated at the moisture content of 9.5 to 21.1% (w.b.). Also, nutritional properties such as ash, crude protein, oil, starch and some minerals i.e. K, P, Ca, Mg, Na, Mn, Fe, Zn and Cu contents of samples were investigated. The present study indicated that twolentil varieties were significantly different in most of the measured characteristics. These differences could be attributed to the individual characteristics of these varieties and environmental and cultivation conditions. Therefore, determining the physical and nutritional properties of lentil is necessary to design most of the processing machinery.