Iranian Food Science and Technology Research Journal
Year:2016 | Volume:12 | Issue:1|Papers Count:19

Introduction: Self-heating packaging (SHP) is an active packaging with the ability to heat food contents without external heat sources or power. Packets typically use an exothermic chemical reaction and then woul be useful for military operations, natural disasters, or whenever conventional cooking is not available. These packages are often used to prepare main courses such as meat dishes, which are more palatable when hot. The system consists of three compartments that are separated within the can: the first is the packaged food item; the second, exothermic chemical material (such as calcium hydroxide); and in the third, water. Once the calcium hydroxide is dissolved within the water, it generates, in just 3 minutes, a large amount of heat (up to 60 degrees Celsius), which heats the food item that is located in the first compartment of the can and allows for it to remain hot for up to 20 minutes. For consumption, consumer must remove a seal on the base of the can to reveal the activation button. Pressing the button activates the heater. After 2-3 minutes, the contents of the can must be lightly shaken to ensure contents are at an even temperature. Setting the can upright, the consumer opens the package and enjoys a hot food or beverage. …

Introduction: Food consumers tend to use natural products without any synthetic additives. Therefore, many studies have been conducted to investigate the possibility of replacing synthetic additives with natural substances in various food products. …

Introduction: Kiwifruit (Actinidia sp.) has many appealing properties for consumers such as flavor, color, and nutritional content, especially vitamin C. Kiwi seems to be used as one of the major ingredients within the formulation of this category of foods. …

Introduction: Traditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In addition, mayonnaise may contain salt, sweeteners, spices, effective flavor materials, preservatives and stabilizers. It must contain at least 78.5 % of total fat and 6 % pureegg yolk. Due tohigh levels of oil present in mayonnaise, continuous usageof this product may result in diseases such as obesity, arteriosclerosis, hypertension and cardiovascular diseases. Therefore, consumers tend to consume low-fat products. …

Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its high cholesterol content; therefore different attempts have been carried out to develop low cholesterol sauces with similar characteristics to the real mayonnaise. …

Introduction: Due to the lack of proper harvest, packaging, transport and storage, about 30% of country dates production cannot be directly absorbed into the consumer market and must be exchanged to valuable products in transformation industries. Hydrocolloids are used in fruit snack formulations to create novel texture, increase stability due to their water-holding capacity, improve texture and have an impact on flavor release and other structural and sensory properties in the respective products. …

Introduction: Polyethylene terphthalate (PET) is one of the materials that are widely used for packaging of beverages and edible oils. In this study, the migration of di (2- ethylhexyl) phthalate (DEHP), dimethyl phthalate (DMP), diethyl phthalate (DEP), di-iso-butylphthalate (DIBP) and di-n-butylphthalate (DBP) from PET bottles into the lemon juice was investigated. …

Introduction: An edible film is a thin layer, made of edible materials, which once formed can be placed on, or between food components. Protecting the product from mechanical, physical and chemical damages, as well as microbiological activities, are some of its functions (Falguera et al, 2011). The main materials made of these films are proteins, lipids and polysaccharides which are able to be used as alone or in blending form (Hernandez et al, 2008; Gennadios, 2004). …

Introduction: Over the past 30 years with population growth, plastics have played an important role in the people's lives and its consumption is increasing. However, the most important problem of synthetic packaging materials is their total non-biodegradability that is causing environmental pollution.

Introduction: Deep-fat frying is a process of cooking foods through immersing them in edible oils at temperatures above the boiling point of water (150-200°C). During this complex unit operation, heat and mass transfer occur simultaneously. During frying, heat is transferred from edible oil to surface of the food and then transferred into it and at the same time, moisture is transferred from inside the food to outside. As a result of these phenomena and by continuing the process, food temperature increases and its moisture content decreases.

Introduction: Studies in recent years have led to the emergence of a new concept in the packaging industry namely “Active packaging”. Contrary to popular packaging that needs to be completely neutral and ineffective, in different kinds of active packaging, there is an interaction with food or environment, and has an active role in food materials maintenance (Brody et al, 2008). ...

Introduction: Banana is one of the most popular tropical fruits in all over the world with notable postharvest losses. Due to its high moisture content preventing long preservation period. So, it needs a proper preservation method to prevent product lost especially in main produceing countries. Since banana is an unfreezable fruit, thermal processing such as drying or canning could be more appropriate for prolonging its shelf life.

Introduction: Every year about 600 million tons of fruits and vegetables are produced in Asia and around 35% out of it is wasted during production, postharvest, processing, distribution and consumption (FAO, 2011).In most cases, the sale rate of agricultural products is affected by their internal quality. Although consumers are unable to detect product’s internal quality and freshness while buying, their negative perceptioncan be formed against their next buy if the internal quality of what they bought does not meet their satisfaction (Leemans et al., 2002).

Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily dissolved and dispersed in water under appropriate conditions. They can modulate rheological properties of foods, and are generally used as food thickeners, texture modifier, stabilizers and emulsifiers for various applications. …

Introduction: Pomegranate fruit as one of the most popular fruits native to Iran, belongs to Punica family (Punica granatum L). Iran with an annual production of about 700 tons is the largest producer of pomegranate fruits in the world. Colorfulness and healthiness are two important features of pomegranates, which cannot easily be controlled. …

Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter.Liquorice root contains a variety of compounds, the most prominent of which is the water soluble triterpenoid glycoside glycyrrhizin that constitutes about 16 %.