In this work ultrafine single phase SrFe12O19 powders were prepared using SrCc3 and FeCl3 as raw material. The materials were then milled in high energy mills for 0.5 to 24 hours. The powders were then calcined between 700 and 1000°C for 0.5 h with different heating rates. The calcined powders were then washed with deionized water for several times, to remove undesired stontium chloride salt. XRD examinations were used to characterize the prepared ferrites. To measure saturation magnetization and coercive force of the samples, a vibrating sample magnetometer was used. The magnetic results were compared with those obtained in conventional ceramic technique and were discussed according to core-shell model.

The purpose of this work was to determine the effect of roasting temperatures and additives application on pistachio oil quality during the storage. The chemical and sensory analysis were performed on samples of roasted pistachio nuts only with salt (F1), without any additive (F2), with salt plus 1% ascorbic acid (F3), with salt plus 2% ascorbic acid (F4), with salt plus 1% sodium metabisulfite (F5) and with salt plus 2% sodium metabisulfite (F6). All samples were roasted at three temperatures (90, 120 and 150 C). The chemical analysis includes measurement of peroxide value, thiobarbitoric acid value (TBA) and free fatty acid (FFA), and also the sensory analysis includes rancidity and total acceptance were performed during 3 month of storage. Free fatty acid (%), peroxide and thiobarbitoric acid values as well as rancidity increased across the storage time for all treatments. Addition of ascorbic acid as an antioxidant, did not affect the total acceptance of the product but provided protection against lipid oxidation during the storage. Furthermore, using sodium metabisulfite prevented samples from oil deterioration being a little less efficient compared with ascorbic acid. During the storage, the pistachio nuts only with salt and without any additives (F1 and F2), had more FFA (%), peroxide and TBA values, and less total acceptance than other formulations. In addition, using of high temperature of roasting led to less quality of pistachio oil and decreased the total acceptance.

In this work the effect of roasting temperature and storage on the moisture content, texture and sensory attributes of pistachio nuts were investigated. Pistachio nuts were salted and then roasted using conventional method at 90, 120, and 150oC for 30 min. The changes occurred in the moisture content, textural properties (hardness and fracture force), and sensory attributes (firmness and total acceptance) of salted roasted pistachio nuts were determined during 3 months of storage. The textural properties were correlated with sensory attributes. Multiple linear regression was used to predict the effects of roasting temperature and storage time on textural properties. Hardness and fracture force as well as firmness increased across the storage time for all roasted pistachio nuts. Furthermore, during the storage, the moisture content of roasted pistachio nuts increased. By increasing the roasting temperature, moisture content, hardness and fracture force were significantly decreased. In addition, using high temperature of roasting led to less firmness. Higher total acceptance obtained for samples roasted at temperature of 120oC. The results indicated that the correlation between instrumental and sensory properties was significant.

Soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. The aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. Because of different production procedure and degrees of heat treatment, soy flours had significant differences in protein dispersibilities (which determine the amount of residual trypsin inhibitors and use of the final products) and fat contents which affected on other functionalities. Soy flours with lower protein dispersibility indices (PDI) had lower foaming properties (capacity and stability), emulsification (activity and stability), water holding and fat binding capacities, and solid dispersibility indices. Comparison of low fat and full fat soy flour showed that fat content result in reduced functionalities such as water holding and fat binding capacities, emulsification stability, and solid dispersibility. Negative effects of fat content increase on functional properties are equal or more than PDI.

To evaluate the most suitable method as well as different conditions of blanching in the process of Green Tea Production from local tea green leaves, this research was conducted in split plot in time and on the basis of a randomized complete block design of six treatments in 3 replications (different plucking times). Two common methods of blanching by steaming and panning were used. Green leaf was plucked by hand from Lahijan Research Station. Treatments included two blanching methods, panning and steaming, each accomplished within three different heating times of: 8, 12 and 16 vs. 2, 4 and 6 minutes respectively. Color of liquor, organoleptic scores, water extract, tannin, chlorophyll, and nitrate percentage in green tea were either determined or evaluated. The data was analyzed through SAS package. According to the obtained results, the two methods did not significantly differ with respect to: the color of liquor, water extract and nitrate percentage. But in the panning method, organoleptic scores and parameters of tea appearance, liquor flavor and taste were more pronounced than in the steaming with chlorophyll degradation in steaming more than in the panning method. Increase in time duration of panning decreased the organoleptic scores, water extract and nitrate.