INNOVATION IN FOOD SCIENCE AND TECHNOLOGY
Year:2009 | Volume:1 | Issue:1|Papers Count:9

Improving the rheological characteristics of tomato paste is an important factor for consumers and is the main index in classification and standardization of this product. Also, it is an important commercial index.By improving the appearance viscosity, we can reduce the amount of tomato for getting an identical level of quality so the total coast is reduced. That it is so important for foreign consumer. There isn’t any proper standard for consistency and tomato paste viscosity in Iran. In this research, we calibrate bostwick consistometer and rotational viscometer in three brix: 12, 16, 20 and three temperatures: 25, 35, 45oc in four interval: 5, 15, 30, 60 seconds of bostwick time. Finally the results showed that the optimum time for their calibration is 30 seconds of bostwick time.

This study was performed in order to determine the contamination level of the vegetables in some plantation farms of Pakdasht, Tehran. and the influence of processing and deterging vegetables during the months May - July 2007.In this study, 403 samples of vegetables: leek, parsley, spinach, dill, cress from 37 plantation farms pre-deterging were tested and 250 samples of vegetables from the same type after deterging and processing were evaluated for parasitic contamination by the time-sedimentation method continued by concentration through centrifuge and floatation techniques. The findings of this study showed that from 403 samples of vegetables from Pakdasht farms, 9 samples (2.2%) were contaminated to human parasites, including: 4 samples by Ascaris lumbricoides ova (1%) in leek, 4 samples contaminated to ova of Taenia (1%) in parsley and 1sample contaminated to ova of Trichostrongylus (0.2%) in spinach, and there was no other contamination observed. In the experimented samples, there was a high amount of vegetable factors (52 samples) and types of free nematodes (62 samples), insects (42 samples), tick and mite (4samples) observed, but the lab tests showed that a large number of these factors was removed or decreased after deterging and processing. Since eliminating parasitical contaminations, vegetable factors, different types of herbal soil nematodes , insects in processing and packing workshops is possible only by full washing, therefore promoting the correct consumption attitude in the forms of "ready-to-use" and packages is recommended.

In this research, two varieties from white mulberry fruits in sabzevar area were studied for evaluation of physicochemical properties and vinegar fermentation process. Conclusions showed that some parameters such as moisture content, total reducing sugars, pH and brix are higher in “Bokharaeei” white mulberry fruits. Produced alcohol content was detected 13.3% in “Bokharaeei” varieties and 10% in “Mikhche” white mulberry fruits . Acidity of fermented liquid was 3.7% in “Bokharaeei” and 4.16% in “Mikhche” white mulberry fruits at the end of the fermentation period.

In this research, it was tried to consider and determine standard index with bostwick consistometer with tomato paste produced through cold break process .However, the consistency and viscosity are known as an important qualitative characteristics of tomato paste, they don’t exist in Iran’s standard tables and there aren’t any standards in working by bostwick consistometer for measuring tomato paste “consistencey . In this research, we standardize the bostwick consistometer using coldbreak tomato paste in three brix : 12, 16, 20.and three temperatures: 25, 35, 45oC . The results show that room temperature and 12, 16 brix and 30 seconds are the optimum parameter value for working by bostwick consistometer. This is consistent with the world standards.

Vitamins are necessary for metabolic reaction in the body and act as coenzymes. The results of different studies about the quality and quantity of fat soluble vitamins in milk showed that milk, with different percentage of lipid, has different amounts of fat soluble vitamins such as A, D and K. In this research, concentration of vitamin D3 in cow’s raw milk in Dairy Products Factory was evaluated. Sampling was done in March, April and May 2007. Preparation of samples and HPLC set up was done as AOAC method. The results showed that Mean and Standard Error of vitamin D3 in March, April and May were 202.6±56, 196.5±44.28 and 159.7±41.62 IU/ml respectively. However, variations of the results in three months were not significantly different (P<0.05). D3 value in this study was higher than the standard level but pasteurization process can cause decreasing of vitamin D3 in milk.

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 two lentil 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.

Banana slices were prepared in three thickness 3, 5, 10 mm with three pretreatment T1, chemical treatment in 1% sodium metabisuphite, T2 blanching in boiling water then with 1% sodium metabisulphite solution and T3, blanching with boiling water and then with 1% solution mixture of 1:1 citric-ascorbic acid. The pretreated samples were dried to final moisture content in convective air drier at 60, 70, 80 oc .Some quality factors such as sugar content, ascorbic acid, color and rehydration ratio along with drying time and rate were evaluated. The results showed that pretreatments increased drying rate and decreased drying time as drying time in blanched treatments showed 40% reduction. Thickness increased drying time and temperature decreased it and increased drying rate just as anticipation.Ascorbic acid and sugar content most preserved in higher temperature but had negative effects on color and rehydration ratio.