Iranian Food Science and Technology Research Journal
Year:2021 | Volume:16 | Issue:6 (66)|Papers Count:6

Nowadays, in modern agriculture, the combination of image processing techniques and intelligent methods has been used to replace humans by smart machine. There is no international or domestic standard classification for Parus variety. In this study, an artificial image processing and artificial neural network (ANN) method was used to classify strawberry fruit of Parus variety. In the first step, the fruit was divided into 6 classes (ANN outputs) by the expert, and 100 samples were randomly collected from each class. In the next step, the images of the samples were captured and three geometric properties with twelve color properties (as ANN inputs) were extracted. Morphological and color characteristics of the area of the fruit were extracted using the functions defined in Matlab software. Optimum artificial neural network structures (15-18-6) considering root mean squared error (RMSE) and correlation coefficient (R 2 ) were investigated to classifiy the strawberry samples. Finally, the perceptron neural network with a structure of 6-18-15 was selected with the classification rate of 83. 83%. The results obtained by ANN showed that the lowest and highest accuracy was related to small ripe (about 65%) and small raw (about 100%). Based on the accuracy of the results and economic aspects, ANN method is considered a proper method to classify strawberry fruit.

In this study, some preservative solutions were used as an alternative to sulphur fumigation. For this purpose, sodium metabisulfite, calcium chloride, sodium acetate, and sodium carbonate solutions at concentrations of 0. 5, 1 and 2 percent were applied. Grapes (Sorkh-e-Fakhri var. ) were dipped in different concentrations of each solution for 2 minutes. After dipping, the surface water of grapes was dried by natural air blowing and then, put in conventional baskets and stored at 0. 5-1° C at 85-95% RH for 6 months. The percentage of moldiness, soluble solids, reducing sugar, acidity, and pH of the samples were determined after 2, 4, and 6 months of storage. The results of this study showed that the effect of type of preservative used and the storage time, on the percentage of moldiness and pH and acidity of all samples were significant at 1% level. Sodium metabisulfite had the highest inhibitory effect on mold growth. Calcium chloride had the greatest effect on moisture retention. In addition, the highest pH was observed in samples immersed in sodium carbonate solution. In the case of interactions, the effect of type of preservative and storage time on moldiness, moisture content, brix, sugar content, and acidity, and also the type of preservative and its concentration on moldiness and acidity of samples were significant. According to the obtained results, it was shown that the grapes could be stored for 6 months by dipping them in 0. 5% sodium metabisulfite for 2 minutes before cold storage.

Probiotics are living microorganisms that provide beneficial effects when they are eaten with food. The probiotic dairy products raise the risks associated with increased cholesterol and lactose intolerance. In this research, fruit and vegetable juices of apple, banana, carrot and tomato were used as substrates for producing probiotic beverages and the viability of two LABs of L. acidophilus and L. plantarum in these products was investigated. Fruit and vegetable juices were inoculated with bacterial suspensions to obtain a concentration of 10 CFU/ml for each LAB. Samples were incubated at 37° C for 72 hours and at 24-hour intervals, pH levels and viable cell count in products were determined based on CFU/ml. Fermented products were transferred to the refrigerator and the viability of LABs was determined at 4° C for 4 weeks. The results show that, in all products, the pH decreased over time, so that there was a significant difference between the two examined bacteria during the experiment (P<0. 05). Both LABs were able to grow well in products and to ferment the fruit and vegetable juices properly implying that all the beverages were able to provide suitable conditions for the growth of two strains of LABs. L. plantarum showed a higher viability in cold storage at 4° C. In general, considering the high growth rate of these bacteria in the products and pH reduction and their viability during cold storage at 4° C, fruit and vegetable juices of apple, banana, carrot and tomato can be a good substrate for producing non-dairy probiotic beverages.

In this study, the probiotic bacterium Lactobacillus acidophilus with different percentages of pomegranate peel powder (0, 0. 5, 1, 1. 5, and 2%) were used to produce a functional camel milk-based beverage. The physicochemical, antioxidant and sensory properties of the resulting drinks were evaluated. The results showed that enrichment of milk with pomegranate peel powder improved the survival of probiotic bacteria from 6. 95 to 7. 35 Log CFU/ml. Addition of pomegranate peel to beverages increased their antioxidant activity from 7 to 85. 33, 9. 13 to 93. 66 and 0. 126 to 0. 435 as measured by DPPH free radical scavenging, ABTS free radical scavenging and reduction potency tests, respectively. Rheological studies also showed that the addition of pomegranate peel powder to beverages increased their viscosity from 5. 65 to 21. 5 mPa. Adding pomegranate peel powder to beverages also changed the color factors (L*, a* and b*) so that increasing the level of pomegranate peel powder increased the red and yellow color in the samples. Also, the results of the sensory evaluation, including taste, appearance, smell and general acceptance indicated that the produced beverages were well-liked by consumers. However, the results of sensory evaluation showed that adding high percentages of pomegranate peel powder to beverages could reduce the sensory acceptance of the final product.

In this study, fuzzy temperature controller was designed using stepwise heating during the infrared irradiation of apple with intermittent heating method. For this purpose, the dry blanching process and dehydration of apple slices were examined at three temperatures of 70, 75 and 80° C based on inactivity of polyphenol oxidase enzyme (PPO) as blanching speed index and vitamin C preservation as maintaining quality index. The samples were removed from the infrared dryer in 2-minute intervals to separate the time required for the dry blanching process and dehydration of apple slices. For all temperatures, the heating process was continued until no sign of color change stemming from catechol reagent (adequacy of blanching). Finally, the fuzzy controller of the temperature with the feedback loop was designed, simulated, and implemented by comparing two first and second order transfer functions in MATLAB software. Simulation efficiency was examined using the indices of integral squared error (ISE), integral absolute error (IAE), integral time-weighted absolute error (ITAE) and steady state error (ess). These parameters must be close to zero. The results revealed that the temperature of 80° C and time of 15 minutes were appropriate for blanching operation and the temperature of 70° C was appropriate for dehydration. The simulation results confirmed that the higher order of the transfer function led to a faster response, but an increase in oscillations and reduction in the stability were not appropriate. For the first-order transfer function, the values of efficiency indices, including (ISE), (IAE) and (ITAE) were calculated to be 0. 760, 0. 821 and 0. 589, respectively, of the second-order transfer function. The simulation indicated the reliability of the fuzzy control model and showed an acceptable computational efficiency, since the fuzzy rule test during simulation showed high sensitivity to maintain steady state error (ess) close to zero.

In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of gluten-free of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe content and decreased L* and b* values. Results of FAHP-TOPSIS method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0. 271 and 0. 239, respectively. Also, from the experts’ point of view and based on the sub-criteria, baguette containing 10% QM with a proximity index of 0. 871 was selected as the best formulation.