INNOVATION IN FOOD SCIENCE AND TECHNOLOGY
Year:2012 | Volume:3 | Issue:4 (10)|Papers Count:10

In this research, the Jerusalem artichoke slices of 3, 5 and 7 mm thickness were dried by a hot air convective drier at temperatures a range of 60, 70 and 80oC. During drying, the effect of the air temperature and the thickness on the kinetic parameters and the effect of the temperature on the inulin extraction yield (%) were analysed. The effective diffusion coefficient was in a range of 5.13×10-9 to 1.2×10-8 m2/s which was increased by rise in temperature and was decreased by increase in thicknesses. The Arrhenius relation with the amounts of activation energy for thicknesses of 3, 5, 7 mm 23.37, 28.28, 31.93 kj/mol express the effect of the temperature on the hygroscope. For kinetic modeling of drying ten models were used. These models were compared based on the R square coefficient (R2), Effective Mean Deviation (EMD), Root Mean Square of Error (RMSE) and the Chi square (c2). Modified Henderson and Pabis models indicated the best compatibility to the data of drying Jerusalem artichoke. There were no significant differences (p<0.05) in the amount inulin extraction yield (%) along with an increase in temperature and decreased time dried.

Functional foods capable of improving the health and decreasing the risk of disease contain the compounds with biological activity. Adding these compounds to human diet would be associated with a great change in food Industries. Pasta, as a healthy and valuable food, is used by many segments of the society. The present study was conducted to evaluate the effect of adding 1%, 2.5% and 5% Inulin on rheological properties of pasta dough including water absorption, dough development time, stability, dough softening and farinograph quality number (FQN) with Farinograph, energy, resistance to extension, extensibility and ratio number with Extensograph instrument, tenacity (P), extensibility (L), swelling index (G), deformation energy (W), configuration ratio (P/L) and elasticity index (Ie) with Alveograph instrument, ash and protein content of pasta dough with standard method carried out in randomized complete block design with 4 replications. The results showed that by increasing the amount of Inulin, the dough development time, dough stability and Farinograph quality number decreased while the water absorption and dough softening increased. Also in Extensograph, energy, resistance to extension, dough elasticity and ratio number were decreased. The swelling index and the extensibility of Alveograph increased by increasing the amount of Inulin but other parameters decreased. Additional of Inulin (5%) had no significant effect on protein and ash content. 1% and 2.5% Inulin addition were generally selected as the optimum treatment because of a lesser effect on the rheological properties of dough. The treatment of 2.5% suggested  as the best amount of inulin which can be added to pasta dough.

Arshe is a kind of traditional dairy product which is produced by heating fresh sheep cheese and adding a little flour and turmeric. The purpose of this study was to introduce Arshe as a traditional cheese, understanding its chemical and sensory properties and evaluating of its acceptance level in the native region and outside of that region in comparison with industrial cheese. In this research, two samples of Arshe, one of them was produced by tribes of Sangesar (A) and another was produced by the distributive sections in this city (B) and one industrial cheese produced by ultrafilteration method was prepared and tested. The identification of fatty acids profile was carried out by gas chromatograph, conjugated bonds were measured by spectrophotometer and oxidative stability was evaluated by Rancimat device. Chemical parameters including moisture, fat, protein, salt, ash, pH, and acidity was also measured. Evaluation of organoleptic properties (flavor, aroma, texture, color, and general acceptance) was carried out by the hedonic five- pointed test. According to the conducted experiments, 4% moisture, 44% fat, 19% protein, 2.5% ash, 0.11% salt, acidity based on lactic acid 0.25 % and PH=6.2 were achieved. The results of fatty acid profile showed that fatty acids C 16:0 and C 18:1 were the higher acids in this type of cheese. Furthermore, the acceptance level of Arshe (A) in the native region of Sangsar and UF cheese outside of that region were higher.

In this research, effect of the chickpea flour and maize combination in different concentrations 20, 40, 60 and 80% (w/w) and addition of 3% (w/w) hydroxy propyl methyl cellulose gum, on the staling properties of gluten-free bread was investigated. Moisture content of bread was determined during the 1st, 3rd and 6th days according to a standard method. Gluten-free bread texture also evaluated during the days 1 and 2 using a texture analyzer and the peak temperature and enthalpy of the samples also evaluated in 1st, 3rd and 6th days using the differential scanning calorimeter. Considering the acquired data an increase the percentage of chickpea flour increased moisture content of the gluten-free bread leading to less firmness, and too with increasing in percentage of chickpea flour reduced enthalpy and peak temperature of the gluten free bread leading to staling later. Altogether, according to the result obtained from staling tests using 20% and 80% of maize flour and chickpea respectively in a gluten- free formulation had the most effect in retarding the staling.

Malting is a complex biotechnological process that includes steeping, germination and drying of cereal grains under controlled conditions of temperature and humidity. In this study, terminal velocity and some physicochemical properties, of malted barley from EBYT88- 17, included malting yield, nitrogen content, thousand seed mass and true densities were investigated. To evaluate of these parameters and malt preparation, three steeping times (24, 36 and 48 h) and 3 germination times (3, 5 and 7 day) were applied. Statistical analysis and process optimization carried out by response surface methodology. The results showed that the thousand seed mass and true density decreased with increasing in steeping and germination time. The results due to process optimization suggested that application of steeping time 30.49 h and 3.71 days of germination time lead to malt, which had the maximum yield and nitrogen content.

Drying has been used to extend the shelf life of foods. For monitoring the drying process of zucchini, different models of neural networks such as percentron, radial basis function and hybrid model of neural network and response surface methodology were utilized. Drying time, air drying temperature and thickness were considered as input parameters. On the other hand, furrier number, activation energy, effective moisture diffusivity and shrinkage were as network output. The results showed that perceptron neural network with logsig-logsig activation function as a goodness activation function can be estimated activation energy, furrier number, effective moisture diffusivity and shrinkage with R2 value 0.999, 0.992, 0.999 and 0.991, respectively.

In this study, by fermentation technology fish sauce with this fermentation 100g Sardin fish, 100g mustard, 2g lemon powder was produced. After 40 days of aging and the produced sample was dryed and was tested chemically ,its Moisture, Fat, Protein, Amino acid, Calcium, Phosphorus, Acidity determining Color process were tested and Brix physical  measurement test was used .High fat attributed to whether Sardin fish feed on alge and sea products. Protein and Amino acid Analysis show that Sardin fish is high in Amino acid and during fermentation reduction in protein occurs but it is not significant in 5%. Sardin sauce is superior to other fish sauce considering its Phosphorus source. Reaching the aging period, the color gets darker and L index decreases .After aging Acidity increase and is higher compared with the period befor aging and shows a significant difference in 5% .In determining Brix there is no significant difference in 5% before and after aging.

Medical herbs with essence have important role in human's life. Thymus is one of the important ancient medical herbs in Iran.Volatile componds in the essence of herbs is affected by processing methods. In this research, two varieties of Thymus ( Thymus transcaspicus, Ziziphora clinopodiodes ) oriented to Khorasan province were dried in different temperatures of 30, 45 and 60oC and air flow rate of 1.5, 2.5 and 3 m/s, by using a cabinet drier. After drying, the essence of each sample was extracted with clevenger apparatus, the efficiency of each sample was determined according to volume and weight percentage. The experimental design was factorial in frame of complete randomized was performed in three replications. The quality of essences were analyzed with GC and GC/Mass. The results of the efficiency of essence showed that Ziziphora clinopodiodes in comparison with Thymus transcaspicus and the temperatures of 30 and 45°C and air velocity of 1.5 m/s had a higher effeciancy. The drying air velocity didn't show any effects on the quantity of essential compounds. In Thymus transcaspicus, the precentage of Thymol and Carvacrol in essence grew higher by increasing temperature. In Ziziphora clinopodiodes by increasing temperature, the amount of Isomenthone increased and Pulegun decreased and Piperitenone and Neo-isomenthol were remained constant and there was no relation between change in drying temperature and other essential compounds.