نشریه فرآوری و نگهداری مواد غذایی
سال سیزدهم شماره 2 (پیاپی 30، تابستان 1400)

Electrospinning is used to produce multi compound nanofibers with enhanced physicochemical properties. As a promising technology, it is considered as the most potent methods for industrial development due to its humble mechanism and several applicable polymers. Accordingly, the present study investigated electrospinning of three polymers including polyvinyl alcohol / Chitosan / Sodium caseinate to bring enhanced thermal resistance multi compound nanofibers.

First, the operating factors including needle to collector distance, polymer concentration, and high-voltage were evaluated after performing various of preliminary experiments. Then, based on the D-Optimal mixture design (Design of experiments (DOE), Ver 10), electrospinning was carried out at a distance of 12 cm, voltage of 16 kV, and a flow rate of 0.5 ml/h with different ratios of three polymeric solutions (Polyvinyl alcohol, Chitosan, and Sodium Caseinate). The morphology and diameter of nanofibers were investigated using scanning electron microscopy images, and according to the results, three samples were selected based on differences in diameter (low, medium, and high). Therefore, the physicochemical properties of these samples plus a chitosan-free sample were investigated using X-ray diffraction (to determine crystallographic structure), Fourier transform infrared spectroscopy (to observe chemical changes) and Thermogravimetric analysis (to determine the nanofiber's thermal stability).

Nanofibers of Polyvinyl alcohol / Chitosan / Sodium Caseinate were successfully electrospun with mean diameters in the range from 121 nm to 192 nm. The nanofibers 622 (i.e. 60% polyvinyl alcohol, 20% chitosan and 20% sodium caseinate), 811 (i.e. 80% polyvinyl alcohol, 10% chitosan and 10% sodium caseinate), and 721 (i.e. 70% polyvinyl alcohol, 20% chitosan and 10% sodium caseinate) exhibited the thickest, the medium size, and the thinnest sample, respectively. The observed decrease of peak intensity in nanofibers X-ray diffraction pattern was attributed to the sharp decrease in the semi-crystalline structure of Polyvinyl alcohol in combination with chitosan and Sodium Caseinate polymers, which is due to the formation of hydrogen bonds and crystalline-amorphous phase compatibility. The Fourier transform infrared spectroscopy confirmed that all the polymers were fully dispersed in the nanofibers. The Thermogravimetric analysis results also showed that despite the higher initial decomposition temperature of chitosan free sample (i.e. 703), the presence of chitosan improves thermal stability, resulted in thermal changes occurring over a wider temperature range.

Owing to the successful electrospinning and the appropriate physicochemical properties of the nanofibers as with proper thermal resistance, it can be propounded to employ chitosan, Polyvinyl alcohol, and specially Sodium Caseinate electrospun nanofibers for implementing in sever thermal circumstances and nanoencapsulation of bioactive compounds (like the ones with hydrophobic nature).

Deep-fat frying is one of the most commonly used food preparation methods. It is important to note that despite the beneficial effects of frying on the sensory properties of foods, frequent use of frying oil with hydrolysis and the oxidation of oil in the presence of heat and water leads to oil decomposition. Many of the degradation products of edible oils are harmful to human health as they destroy vitamins, inhibit enzymes and potentially cause mutations or gastrointestinal irritations. Therefore, it is important to evaluate the thermal stability of edible oils. In recent years, the use of thermal analysis methods to determine the stability of edible oils has increased, and differential scanning calorimeter (DSC) is one of the most critical methods. DSC can also be used to determine melting profile characteristics and crystallization like the heat of transition, and phase diagram in lipids material that contains lipid compounds and to identify adulterations in lipids.

In this study, fatty acids composition, peroxide value, anisidine value, totox, acidity, and total polar compounds were evaluated on peanut oil, rice bran and their blends (5, 10, and 15 % (w/w) rice bran oil in peanut oil) for 8 hours with 2 h interval. Increasing heating time cause to increase significantly all chemical parameters and only peroxide value increased and then decreased, respectively (p <0.05).

The results of the DSC showed that with increasing the frying time, the peak temperature and enthalpy of single crystallization peak decreased. The regression equations were presented to predict each chemical parameters using DSC thermograms. Investigation of the correlation between the results of DSC and chemical parameters by Pearson correlation showed a reverse trend between them (Pearson correlation coefficient is close to -1). Because as the frying time increased, the chemical parameters increased and DSC parameters decreased. Each of the peanut and rice bran oils showed excellent resistance to heating after 8 h. However, the blend of these oils, especially in the high mixing ratio, showed less resistance to heat.

It should be noted that using DSC to detect the thermal stability of vegetable oils is a faster, easier, and cheaper method than chemical parameters determination that can be hazardous to the environment and require trained people. Therefore, relying on thermal decomposition methods can be characterized by their ease of preparation, the low sample size for tests, accurate results, reproducibility and smooth operation in the food industry, and especially the stability of edible oils.

Vegetable oils such as sesame oil contain a high percentage of unsaturated fatty acids and prone to oxidation and production of highly toxic metabolites. Antioxidants are compounds that inhibit or delay the process of food oxidation. Synthetic antioxidants have been commonly used in the food industry, but there has always been debate about their quality and safety. On the other hand, the use of natural antioxidant compounds such as medicinal plants derivatives are increasing. Lemon balm is known as a medicinal plant that contain various constituents with different properties such as strong antioxidant activity. This study was carried out to investigate the antioxidant effect of different concentrations of Melissa officinalis essential oil against oxidation of sesame Ardeh oil at 60 °C during storage.

Melissa officinalis essential oil was extracted and GC-MS analysis was used to calculate the composition of the essential oil. Then, The total phenolic content of oils was measured using the Folin–Ciocalteau method. In this study, the concentrations of 0, 500, 1000 and 2000 PPM of the essential oil were added into the sesame Ardeh oil. Also, TBHQ as synthetic antioxidant was used as positive control group with concentration of 200 PPM. scavenging activity was assessed by evaluation of DPPH free radical scavenging activity. Rancimat assay was also used to calculate the induction period of the volatile compounds production. Then, the antioxidant effect of essential oil in different groups were evaluated on days 1, 5, 15, 25 and 35 after adding essential oil to the sesame Ardeh oil by measuring the peroxide (PV) and thiobarbituric acid index (TBA).

The results of GC/MS analysis showed that Neral and Geranial compounds had the highest concentration in Lemon balm essential oil. the highest DPPH free radical scavenging activity was observed in the groups receiving TBHQ and 2000 PPM essential oil about 61.6 and 50.2 percent respectively. The induction period index (IP) of the groups containing TBHQ, 2000 and 0 PPM essential oil were calculated to be 11, 9.4 and 6.2 hours. Moreover, at the end of study peroxide value of the TBHQ and 2000 PPM groups were obtained 13.4 and 14.1 (mEq/Kg) respectively and thiobarbituric acid index at these groups were shown to be 1.1 and 1.5 (μmol/gr). Also there was a direct relationship between the essential oil concentration and antioxidant activity indexes. However, the parameters were increased in all experimental groups during storage.

The findings of the present study showed that the lemon balm essential oil is a rich source of antioxidants substances such as neral and geraniol and could increase the stability of sesame Ardeh oil in which exposed to the high temperatures during time storage in such a way that oxidation inhibitory activity of essential oils at high concentrations was calculated to be 74-85% of TBHQ oxidation inhibitory ability. Accordingly, it can be considered as a suitable alternative to synthetic antioxidants.

Chocolate is one of the most delicious foods with a wonderful taste and aroma that is very popular in the world. Currently, overweight and obesity are major causes of illness and death in many developed and developing countries. Although obsessive compulsions and diet were once common to older people, this is a major concern today for all ages. But because of the high sugar and calories it can lead to obesity and many diseases. Therefore, low calorie chocolate production can reduce these concerns. Use of jujube powder that has high nutritional properties as a substitute for sucrose in chocolate can be one of these methods. Chocolate is one of the most delicious foods with a wonderful taste and aroma that is very popular in the world. But because of the high sugar and calories it can lead to obesity and many diseases. Therefore, low calorie chocolate production can reduce these concerns. Use of jujube powder that has high nutritional properties as a substitute for sucrose in chocolate can be one of these methods.

In this study, jujube powder was added to chocolate formulation to replace sucrose at different levels (0, 25, 50, 75 and 100%). The physicochemical properties of chocolate such as moisture, ash, pH and colorimetric were measured. Then, hardness, rheology and sensory tests were performed on chocolate samples.

The results showed that with increasing of replacement level in treatments, moisture content, ash increased and pH decreased. The results of the whiteness index test showed that the amount of jujube powder in the samples decreased whiteness index (p<0.05), But during the storage period, all the samples increased. The hardness of the chocolate samples was in the range of 1087.30-1207.33 (g), which increased with increasing replacement level. The results of the rheology test showed that the best model to describe the behavior of the chocolate samples was the Casson model and that the replacement of jujube powder had no effect on the rheological model despite its effect on rheological parameters. Further studies showed that with increasing the amount of jujube powder, the viscosity and yield stress of Casson increased (p<0.05) and were in the range of 1.49-6.01 (Pa.s) and 5.61-21.51 (Pa), respectively. Sensory test results showed that increasing the replacement level (100% replacement) resulted in decreased overall acceptance. Although the sample with the 100% replacement level has the lowest score in terms of overall acceptability, it can be considered as a special product for overweight diabetic patients.

According to the results of sensory test and other tests, the sample with 75% replacement level was selected as the optimal sample. Based on the results of this study it can be stated that using jujube powder as a substitute for sucrose in chocolate can produce a new and low calorie product with similar properties to chocolate containing sucrose.

Tenderization is one of the most important processes in the meat industry. This process is usually influenced by natural or artificial factors. Among the tenderizing methods, the application of natural compounds such as fruits and vegetables that have a high production rate, is of particular importance. Asparagus has a good proteolytic activity among various plant sources, which indicates there is a sufficient potential for its utilization in the meat industry. The purpose of this study was to evaluate the relationship between physicochemical and textural attributes of beefsteak marinated with asparagus (Asparagus officinalis L.) juice in improving meat tenderness based on mathematical equations as a fast, safe and cost-effective way to determine the quality of meat marinated with natural ingredients.

After extraction of asparagus juice by juicing method, the effect of different asparagus juice and balsamic vinegar treated samples including 25 ml asparagus juice, 25 ml asparagus juice+75 ml distilled water and 25 ml asparagus juice+10 ml balsamic vinegar+ 65 ml distilled water treatments on Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), collagen content, water holding capacity (WHC) and total protein solubility (TPS) were evaluated at 4 °C for 48 h. Then, the relationships between these variables (WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) in improving beef M. semitendinosus steak tenderness were investigated and their equation was assigned. Also, correlation coefficient (R2) was used to determine the relationship between variables.

Results indicated decreased WBSF and increased MFI, collagen content, WHC as well as TPS in treated samples compared to control during storage (P<0.05). In the present study, the obtained relationships (between WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) are simple linear regression equations. According to the results, the correlation between MFI and WBSF and the relationship between collagen content and WBSF was the reverse linear (P<0.05). While, the positive correlation was observed between total proteins solubility and solubility of sarcoplasmic and myofibrils proteins as well as the relationship between WHC and MFI (P<0.05). As the amount of low weight myofibrillar fragments produced from protein hydrolysis increases in sarcoplasm of muscle cell, the ability of these small peptides to bind water molecules increases, followed by improved solubility of sarcoplasmic, myofibrils and total proteins implies softer meat texture. On the other hand, increasing the solubility of collagen during cooking and converting it to soluble gelatin, especially in acidic condition provided by glycolysis / balsamic vinegar, can lead to reduced required force for cutting tissue, followed by more tender meat.

Based on the findings, asparagus juice influenced both myofibrillar proteins and connective tissues thereby, resulted in improving of physicochemical and textural characteristics of beefsteak, indicating the possibility of using asparagus juice to enhance the quality of meat and meat products. Therefore, the research aim to improve beefsteaks tenderness was achieved. The asparagus juice can be used as a new natural source in the formulation of seasoning, sauces and tenderizing agents, especially in the diet of the elderly people who have problems in swallowing and mastication to use more protein resources.

Conscious consumers today are looking for low-calorie and safe foods. Hamburger is a high-fat and high-calorie food, with a relatively high fat content (20-30%), and also one of the most popular meat products in the world. On the other hand, reducing the fat content of meat products reduces the sensory characteristics (color, juiciness, texture, flavor, and mouth feel) and technological (cooking loss, emulsion stability, water holding capacity, cooking yield, and rheological properties) characteristics of the product. Non-meat ingredients such as hydrocolloids are used as fat substitutes to improve the quality of low-fat products. Therefore, in this research, the effect of various Alyssum homolocarpum seed gum (AHSG) concentration (0.1, 0.5 and 0.9%) was investigated as a fat replacer on the technological and sensory properties of low-fat beef burgers and compared with the high-fat (10% fat) and low-fat (2% fat) control samples (without AHSG).

For this purpose, three burgers from each formulation were cooked and then cooled to room temperature at 25 °C. Moisture, fat, protein content and ash percentage of the burgers were determined according to Iranian National Standardization Organization (INSO) 2304 by hot air flow oven, Soxhlet extractor, Kjeldahl method and electric stove equipped with temperature and time control at 550 ˚C. Textural profile analysis parameters were measured by the texture analyzer; and lightness (L*), redness (a*) and yellowness (b*) values were determined by hunter lab system. All experiments were done in triplicate.

Increasing the concentration of Alyssum homolocarpum seed gum (AHSG) increased the cooking yield and moisture retention capacity in the samples. . The addition of AHSG, insignificantly affected the lightness (L*) and redness (a*) values of the samples. The lowest level of L* and b*, as well as the highest a* were observed in cooked samples containing 0.9% AHSG. The hardness, chewiness, cohesiveness, gumminess, and springiness reduced significantly with an increase in Alyssum homolocarpum seed gum concentration. The lowest hardness, cohesiveness, shrinkage and puncture force, as well as the highest cooking yield and moisture retention capacity were observed in samples containing 0.9% AHSG. According to the results of sensory analysis, increasing the concentration of gum did not show a significant effect on the sensory characteristics, while the highest total acceptance was observed in low fat burger containing 0.9% AHSG.

According to the obtained results, the sample containing 0.9% Alyssum homolocarpum seed gum improved the technological and sensory characteristics of low-fat treatments compared with control samples. Therefore, the possibility of using 0.9% AHSG for developing low fat burger formulation is confirmed.

One of the most common problems in dairy products, which are rich in unsaturated fatty acids is lipid oxidation. This phenomenon can occur during processing, distribution and storage steps and leads to loss of valuable nutrients, discoloration and unpleasant flavor. Many medical studies confirmed harms and side effects of synthetic additives on human health. Accordingly, extracts and essential oils obtained from medicinal plants have received more attention as natural antioxidants in recent years. The use of phenols in these products has long been supported not only as natural antioxidants but also to produce new tasty and colorful natural products. Therefore, evaluating the function of jujube extract in a dairy emulsion system which is susceptible to oxidation could prove the ability of this fruit to help in processing and enhance the oxidative stability of food products.

At the beginning of this research, ohmic heating system equipped with a temperature regulator was designed and made. This system (a new and green heating technology) was applied in optimal conditions in order to obtain Jujube extract as a rich source of bioactive compounds and in the following, this extract was added to confectionery cream as a natural antioxidant. Confectionery cream samples were produced at the industrial pilot scale according to optimized formulation in the research and development unit of Zarrin Ghazal company. Formulations were contained of jujube extract at the level of 0.5 and 2.5%, synthetic antioxidant butyl hydroxytoluene (BHT) and BHT-extract combination. Assessment of oxidative stability was conducted by measuring peroxide, p-anisidine and total oxidation values during the storage period under different conditions such as darkness and ultraviolet light radiation.

The results showed that cream formulations containing BHT-extract and Jujube extract at the level of 2.5% had the lowest values of total oxidation which represented the highest free radicals inhibitory effect. Evaluation of anisidine number in the absence of ultraviolet light revealed that the growth rate of secondary products oxidation in samples containing jujube extract and BHT separately was significantly lower than the growth rate in control sample. While in the presence of ultraviolet light, only the growth rate of anisidine number of cream containing Jujube extract sample at the level of 0.5% was significantly different in comparison to control sample. However, It was observed that antioxidants in different concentrations and environmental conditions can act as proxidants. The inhibitory mechanism of antioxidants against photo-oxidation was similar to that in samples which were not exposed to light. Therefore, Jujube extract can act as an antioxidant against spontaneous and photo-oxidation. It also demonstrated antioxidant properties in confectionery cream emulsion and BHT-extract combination was affirmed to has synergistic effects against oxidation, due to different functions of polar and non-polar antioxidants. According to the sensory evaluation results, the highest general acceptance score was related to the cream sample containing 0.5% of Jujube extract. The positive effect of this extract on flavor, aroma, texture and desired mouthfeel was determined with a significant difference compared to other samples.

Jujube extract could be used as a natural alternative to synthetic antioxidants in the food and pharmaceutical industries. However, according to the results of sensory evaluation, by increasing the percentage of these compounds a negative impact on overall product acceptance was observed. On the other hand, due to the synergistic effects of polar and non-polar antioxidants and reducing the total oxidation, partial replacement of synthetic antioxidant with natural phenolic compounds is suggested as the optimal option. .Furthermore, fortified cream prepared in the present study could be introduced as a functional food because of health-promoting properties of Jujube extract.

native starch might not be able to be used in some food applications, therefore it should be modified, physically or chemically. Food producers tend to use modified starch with desirable properties. Production of pregel starch as a modified starch obtained by gelatinization and drying of native starch and can be used as stabilizer in food products. Modified starch would increase water holding capacity, resistance to heat and viscosity and decrease the synersis of starch. Ultrasound treatment is one of the starch physical modifications, which is more appropriate, due to its low chemical application, low time consuming and high selectivity. Fractures, rupture of the polymer chains and mechanical damage occur in starch following ultrasound treatment, because of the disintegration of bubbles, existing high velocities of liquid layers near the starch granules, and shear forces, lead to rearrangement of intra- and inter-molecular hydrogen bonding between water and starch molecules, therefore changes in starch structure, size and shape, water absorption and solubility as well.

Present research investigated the effect of different levels (4, 8 and 12%) of sucrose, isomalt and maltodextrin on the microstructural (by scanning electron microscopy (SEM)), textural properties (by texture analyzer (TA)) and freeze –thaw stability (synersis) of tapioca starch prior to and following ultrasonic-assisted pregelatinization (400 W, 10 min at 60 ºC). In a completely randomized design, the experimental data were obtained and Duncan's new multiple range test was applied (p ≤0.05). All statistical computations and analyses were carried out by SAS software Version 22 in triplicate.

According to SEM analysis, the spots, deformations and cross-linking created by the polyols were more significant after ultrasound assisted pregelatinizion due to the disruption of starch granules and more permeable structures due to ultrasonic treatment, resulting in open structures and more exposed hydroxyl groups, and facilitating starch-sugar cross-linking, interactions and connections. Results from texture analysis revealed that by increasing the amount of sucrose, isomalt and maltodextrin from 4% to 12%, tapioca gel starch hardness and cohesiveness increased significantly and this affection is more obvious after ultrasound assisted pregelatinization. At all sugar levels, synersis decreased, due to the cross- linking of polyol-starch, and less amylose reassociation. On the other hand, by using polyols and ultrasonic treatment, stability to freeze-thaw increased. The rearrangement of intra- and inter-molecular hydrogen bonding between water and starch molecules resulted in the disruption of molecular orders, hence the more accessibility of hydroxyl groups.

the presence of polyols significantly affected the properties of starch granule. Polyol addition to tapioca starch following pregelatinization via ultrasonic process, created more obvious changes in microstructure, textural properties and freeze-thaw stability of starch gel due to the higher accessibility of hydroxyl groups, and more cross-linking and connections among the examined polyol sugars; isomalt was more efficient than sucrose and maltodextrin in manipulating all the starch properties. Keywords: Starch, Polyol sugar, Ultrasound-assisted pregelatinization

Snacks are referred to as food that are eaten between main meals and the amount is less than the main meal. In order to increase the nutritional value of this popular snack, additives such as dairy products, meat, fish, vegetables, fruits, legumes, various cereals and snacks such as pistachios, walnuts, almonds and peanuts, etc. can be used. Pistachios are rich in copper, magnesium and a variety of B vitamins, so in order to increase the nutritional value of snacks, pistachios can be used in its preparation.

In this study, pistachios with variable ratios of 7, 14 and 21% in bulk grain formulations based on corn flour as well as moisture of 12, 15 and 18% and spiral rotation speed were 120, 150 and 180 rpm. The constant temperature extruder was 120 ° C in the second region and 145 ° C in the third region, and the constant feed rate was 40 kg / h. Tests performed were included physical characteristics (mass density, expansion ratio and tissue hardness), functional properties (water absorption index, water solubility index, oil absorption index, peroxide number), colorimetric and sensory components as well as characteristics The microstructures of the extruded product were examined. This study was conducted in the form of response level method (RSM) and Box-Behnken design and to analyze the changes, Minitab statistical software version 17 was used.

As it turns out, the most important issue in preparing snacks is its taste and texture. With the increase of pistachios in snack production samples, the amount of tissue hardness increased, while the satisfaction with the taste of snacks increased. In addition, increasing pistachios reduced a * and b * and the colors tended to be green and yellow. Increasing the humidity increased the expansion ratio, mass density, hardness and water absorption of the snack. Increasing the rotation speed of the spiral reduced the brightness and water absorption of the snack. Examination of the microstructural properties of the snack performed on the optimal sample showed that the amount of puffiness of the snack was appropriate and the wall diameter of the bubbles formed was less than 17 micrometers. The walls of the bubbles are almost smooth, which indicates that the pistachios are well mixed with the corn, as well as the good mixing of fat globules with flour.

According to the results, the optimal process conditions including screw speed, pistachio kernel and feed moisture were 150 rpm, 14% and 15%, respectively.

Rosemary is an evergreen and aromatic plant of the mint family, which has many antioxidant and medicinal properties. Nowadays, to increase the quantity of extraction and improve the quality of essence, the plant is dried and then the extraction process is performed. Thus, new and combined methods for drying of plants containing essence have been studied. Different drying methods such as hot air, microwave, microwave- vacuum, sun and freeze drying have been studied by many researcher to dry rosemary and the quality of the extracted essence and the kinetics of mass transfer have been investigated. Drying by means of infrared is considered for many agricultural products but this method has not been applied to rosemary until now. Therefore, the purpose of this study was to investigate the kinetics of drying and the effect of infrared drying on the volume, color and quality of essence of rosemary leaves. Our specific target was modeling of the infrared drying process and compare it with other drying methods.

In this study, the geometric properties of rosemary leaves were measured by Mitutoyo Micrometer. Then, by using electromagnetic radiation in the range of infrared spectrum (100, 200 and 300watts) freshly prepared leaves of rosemary were dried. After essence extraction by clevenger method, the volume of extraction and components were determined by GC/MS and according to the power of infrared wavelength were evaluated by completely randomized design. The quality of dried rosemary and essences were also studied by ImageJ software, and color parameters a*, b*, L*, chroma (C*), browning index, total color difference and Hue angle, were calculated by completely randomized design. In addition, drying curves, effective diffusivities and activation energy determined by using moisture measurement data.

According to the results of analysis of variance and Duncan's Multiple Range test at 5% level, it was observed that with increasing the power of the infrared lamp in the drying process, color parameters like L, b, Chroma and BI in dried rosemary decreased and ΔE, A and Hue angel increased. Analysis of variance and comparison of Duncan's mean at 5% level showed that increasing the infrared power has a significant effect on reducing the volume of essence. In the case of essence color, it was perceived that with increasing the power of the infrared lamp, the color parameters like A, L and Hue angel decreased and b, BI and Chroma increased. Furthermore, increasing the infrared power in the drying process of rosemary has a significant effect on reducing the volatile compounds of rosemary essence. Effective diffusivities varied from 33.3×9.10-9 to 1.0907×10-8. The activation energy was also determined as 30.243 kW/kg. To predict the rosemary drying trend by using eight models, regression modeling was performed through MATLAB software (version 2016). Results showed that, Midilli model for the power of 200 and 300 watts and Verma model for the power of 100 watts, due to high correlation coefficient index and low standard error, were two suitable models for evaluation of Drying kinetic and prediction of drying process.

Increasing infrared power during drying process of rosemary leaves decreases the efficiency of essence extraction. Moreover, increasing the infrared power has a significant effect on reducing the active ingredients like cineol and Beta-Pinene in essence. The color of dried rosemary and extracted essence are affected by infrared radiation power and varies with increasing the power. Rising the infrared radiation power results in an increase in the effective diffusivity coefficients. Also, it can be concluded that, midilli and verma are two best models for prediction of drying trend of rosemary.