ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING | Year:2013 | دوره:1 |Papers Count:104

IMPROVEMENT OF BREAD PRODUCED OF WHEAT FLOUR HAS BEEN CONSIDERED BY RESEARCHERS IN ALL COUNTRIES. IN RECENT YEARS, LOTS OF RESEARCH WERE INCREASE SHELF LIFE AND ENRICHED BREAD. AIM OF THIS STUDY, THE EFFECT OF WHEY POWDER AND CARBOXYMETHYL CELLULOSE (CMC) IN WHEAT FLOUR DOUGH WITH EXTRACTION RATE OF 85% IN THE RANGE OF 0.2 TO 0.6 AND 0.1 TO 0.5 PERCENT, WERE RESPECTIVELY. RESULTS SHOWED BY INCREASING THE PERCENTAGE OF WHEY POWDER AND CMC SIGNIFICANT AMOUNT OF DOUGH RHEOLOGICAL FACTORS (STRENGTH AND ELASTICITY) THAT WAS FOUND TO INCREASE SIGNIFICANTLY. ALSO OBTAINED DOUGH HAD HAS GOOD SMELL. OPTIMIZATION OF FLOUR FORMULATION RESULT WAS SHOWED THAT FOR 0.54% OF WHEY POWDER AND 0.5% OF CMC, WATER ABSORPTION 53.12%, DOUGH STRENGTH 2.73 MINUTES AND FARINOGRAPH QUALITY NUMBER (FQN) 25.69 AND DOUGH ELASTICITY BY KIEFFER PROBE 23.22 MM.

PERSIAN GUM (PG), AN EXUDATE OF WILD ALMOND TREE AMYGDALUS SCOPARIA SPACH, IS ONE OF THE NATURAL HYDROCOLLOIDS WHICH ARE MOSTLY PRODUCED IN IRAN. IN THE PRESENT STUDY, THE EMULSIFYING PROPERTIES OF ITS SOLUBLE FRACTION (SFPG): OIL AT VARIOUS RATIOS [0.25: 1 (E1), 0.5: 1 (E2), 1: 1 (E3), 2: 1 (E4), 1: 2 (E5)] IN COMPARISON TO ARABIC GUM (AG) AS CONTROL [1: 1 (CTL)] HAVE BEEN STUDIED. THE RESULTS HAVE INDICATED THAT HEAT TREATMENT HAS NO EFFECTS ON THE STABILITY OF THE OF SFPG EMULSIONS AGAINST AG EMULSION. AMONG ALL OF THE EMULSIONS, E4 HAS THE HIGHEST EMULSION STABILITY INDEX OVER 5 WEEKS (CA.99% AT FIFTH WEEK AND ROOM TEMPERATURE), MOREOVER THE MEASUREMENT OF OPTICAL DENSITY JUSTIFIES THE GOOD EMULSIFYING PROPERTIES OF E4 (0.8752 IN 500 NM AT FIFTH WEEK) WHICH IS SIGNIFICANTLY MORE THAN CTL (0.3648 IN 500 NM AT FIFTH WEEK). PARTICLE SIZE DISTRIBUTION OF THE SAMPLES IMMEDIATELY AFTER PREPARATION, ILLUSTRATES THAT E4 AND CTL HAS A SIMILAR SHARP CURVES WITH FINE AVERAGE DROPLET DIAMETER (D [4, 3] 0.8ΜM), NEVERTHELESS AT DAY 0, THE EMULSIFYING PROPERTIES OF E4 AND CTL ARE SIMILAR, BUT DURING THE STORAGE FOR 5 WEEKS, E4 SHOWS A HIGHER STABILITY THAN CTL.

ENCAPSULATION IS ONE OF THE METHODS TO PROTECT BIOACTIVE FOOD COMPOUNDS. VARIOUS SYSTEMS CAN USE FOR ENCAPSULATION OF BIOACTIVE COMPOUNDS. ONE OF THESE SYSTEMS IS DOUBLE EMULSIONS, BECAUSE THEIR STRUCTURAL CHARACTERISTICS ARE SUITABLE FOR THIS PURPOSE. PROPERTIES OF THESE EMULSIONS ARE CAUSED THAT THEY ARE USED FOR ENCAPSULATING DIFFERENT VARIETIES OF BIOACTIVE COMPOUNDS, SUCH AS VITAMINS, ENZYMES, POLY UNSATURATED FATTY ACIDS, ETC., NEVERTHELESS PROPERTIES OF THIS TYPE OF EMULSIONS SUCH AS STABILITY AND RELEASE CONTROL MUST BE CONSIDERED.

IN THIS STUDY, BLUEBERRY ESSENTIAL OIL AS A CORE MATERIAL WAS NANOENCAPSULATED WITH INULIN AND B-CYCLODEXTRIN AT A RATIO OF 1: 5. OIL IN WATER NANO-EMULSIONS WERE USED BY ULTRASONIC LIQUID PROCESSORS AND THEN TRANSFORMED TO ENCAPSULATED POWDER IN SPRAY DRYER. RESULTS SHOW THAT AMOUNT OF B -CYCLODEXTRIN HAD A TREMENDOUS EFFECT ON EMULSION DROPLET SIZE, ENCAPSULATION EFFICIENCY AND MORPHOLOGY OF CAPSULES.

DOOGH IS AN IRANIAN FERMENTED MILK DRINK PREPARED THROUGH ADDING WATER AND SALT TO YOGHURT. IN THIS STUDY THE EFFECT OF ENZYME TRANSGLUTAMINASE ON DOOGH CHARACTERISTICS WAS INVESTIGATED. ALSO, THE INFLUENCE OF TWO PREPARATION METHODS I.E. WATER ADDITION TO YOGHURT AS A COMMON METHOD AND FERMENTATION OF DILUTED MILK AS AN ALTERNATIVE WAS STUDIED.THE ENZYME WAS APPLIED INTO THE SKIM MILK EITHER BEFORE OR AFTER PASTEURIZATION FOLLOWED BY ITS THERMAL INACTIVATION.DOOGH PREPARATION DIRECTLY FROM MILK RESULTED IN MORE STABLE PRODUCTS WITH LESS PHASE SEPARATION. ENZYMATIC TREATMENT AFTER PASTEURIZATION OF MILK FOLLOWED BY WATER ADDITION AND FERMENTATION YIELDED THE LEAST PHASE SEPARATION DURING STORAGE.IMPROVEMENT OF THE STABILITY OF DOOGH SAMPLES WAS ASSOCIATED WITH INCREASE IN THE APPARENT VISCOSITY AND UNIFORMITY OF PARTICLES ACCOMPANIED BY FINER MESHED NETWORK AND SMALLER PORES IN THEIR MICROSCOPIC STRUCTURE.

THIS STUDY WAS DESIGNED TO INVESTIGATE THE EFFECT OF APPLIED APPLE FIBER AND SODIUM STEAROYL LACTYLATE ON IMPROVE THE RHEOLOGICAL PROPERTIES AND STALING OF TRADITIONAL TAFTOON BREAD. THE RHEOLOGICAL PROPERTIES OF DOUGH WERE EVALUATED USING FARINOGRAPH AND EXTENSOGRAPH. BREAD STALING TEST WAS APPLIED BY SENSORY EVALUATION DURING 1, 2, AND 3 DAYS. FOR THIS PURPOSE, THREE DIFFERENT AMOUNTS OF APPLE FIBER (7%, 9%, AND 13%) WERE DRIED IN A CABINET DRYER AT 58OC AS A POWDER AS WELL AS SODIUM STEAROYL LACTYLATE (SSL) AT 0.75%, AND 1.0% (W/W) WERE ADDED TO THE FLOUR. A FULL FACTORIAL DESIGN USED TO ARRANGE TREATMENTS. THE RESULTS OF FARINOGRAPH INDICATED THAT, SAMPLES D1 (7% APPLE FIBER AND 0.75% SSL) AND D3 (13% APPLE FIBER AND 0.75% SSL) HAD THE HIGHEST WATER ABSORPTION CAPACITY RESPECTIVELY AND SAMPLE D2 HAD LOWER DEGREE OF SOFTENING, AND HIGHER QUALITY PROPERTIES COMPARED TO CONTROL AND ALSO THE OTHER SAMPLES. THE RESULTS OF EXTENSOGRAPH IN THE SAMPLE CONTAINING 13% APPLE FIBER AND 0.75% SSL INDICATED LOWER RATIO AND HIGH ENERGY FOR ALL THREE TIME RANGES (45, 90, 135 MIN) AS COMPARED WITH OTHER EXPERIMENTAL SAMPLES. THE RESULTS OF THE PANELISTS INDICATED THAT THE ENRICHED BREADS CONTAINING 13% APPLE FIBER AND 0.75% SSL OBTAINED HIGHEST BREAD SCORE FOR OVERALL ACCEPTABILITY. THE RESULTS OF THIS STUDY DEMONSTRATED THAT THE COMBINATION OF HIGH LEVEL OF APPLE FIBER AND SSL IN THE TAFTOON BREAD SIGNIFICANTLY RETARD STALING ON IT AND IMPROVED ITS RHEOLOGICAL PROPERTIES.

A-TOCOPHEROL WAS ENCAPSULATED WITH GELATIN AND PECTIN BY COMPLEX COACERVATION. ITS APPLICATION IN FOOD AND PHARMACEUTICAL INDUSTRY WAS LIMITED DUE TO INSTABILITY IN THE ENVIRONMENTAL CONDITION. THE PARTICLE HAD THE DISTRIBUTION OF 70 TO 250 NM. THE NANOCAPSULES PRESENTED AN IMPROVEMENT OF ABILITY AGAINST LIGHT, TEMPERATURE AND RELATIVE HUMIDITY.

CHICKPEAS ARE SOURCE OF PROTEIN AND A GOOD ALTERNATIVE IN ANIMAL FEED. GRAIN SOAKING IN HULLING AND COOKING PROCESSES FOR THE PURPOSE OF PERICARP SOFTENING AND WATER ABSORPTION IS AN ORDINARY PRACTICE. RATE OF GRAIN WATER ABSORPTION VARIES WITHIN SOAKING. IN ADDITION, WATER TEMPERATURE AFFECTS ON THE STATE OF WATER ABSORPTION. EXPERIMENTS INDICATE THAT WATER ABSORPTION PROCESS OF SEEDS CONSISTS OF TWO PHASES. THE WATER RATE ABSORPTION OF INITIAL AND SECOND PHASES ARE HIGH AND LOW, RESPECTIVELY. THE MAIN PROBLEM OF ALL EXISTING MATHEMATICAL MODELS FOR WATER ABSORPTION SUCH AS PELEG MODEL IS THAT NONE OF THEM NOT PRESENTING ASSESSMENT FOR THE SECOND PHASE. THEREFORE, IN THIS STUDY THE KHAZAEI VISCOELASTIC MODEL WHICH, HAS GOOD ABILITY TO ANALYZE WATER ABSORPTION IN THE SECOND PHASE FOR CROPS WAS USED TO PREDICT THE WATER ABSORPTION OF BEEN DURING SOAKING. THE MODEL WAS CARRIED FOR PREDICTING MOISTURE CONTENT OF THREE VARIETIES OF CHICKPEAS (DESI, SMALL KABULI AND LARGE KABULI). THE EXPERIMENTS WERE CARRIED AT THREE DISTILLED WATER TEMPERATURES (5, 25 AND 45OC) WITH THREE REPLICATION.. AMOUNT OF WATER ABSORPTION BY VARIES SEEDS WERE DETERMINED 5, 10, 15, 30 MINUTES AND ONE HOUR AFTER IMMERSION. THE TESTS FOLLOWED AT INTERVALS OF ONE HOUR TOWARD GELATINIZED SEEDS. VISCOELASTIC AND PELEG MODEL OF MOISTURE ABSORPTION WERE FITTED TO EXPERIMENTAL DATA. CONSTANTS OF BOTH MODELS FOR EACH SAMPLE AT EACH TEMPERATURE DETERMINED BY DATA FITTING BY USING MATLAB SOFTWARE. FOR EACH VARIETY, THE MOISTURE CONTENT VERSUS TIME CURVES WERE PLOTTED AT DIFFERENT TEMPERATURES.TO COMPARE THE KHAZAEI VISCOELASTIC MODEL WITH PELEG MODEL, THREE PARAMETERS, COEFFICIENT OF DETERMINATION (R2), CHI-SQUARE (X 2) AND ROOT MEAN SQUARE ERROR (RMSE) WERE USED. THE RESULTS SHOWED THAT KHAZAEI VISCOELASTIC MODEL HAS ENOUGH ACCURATE TO PREDICT THE MOISTURE CONTENT OF THE CHICKPEAS DURING SOAKING AND NOT SIGNIFICANT DIFFERENCE BETWEEN TWO MODELS (P<0.05).

POLYMER NANOCOMPOSITES ARE RECENTLY USED FOR PACKAGING MATERIALS BECAUSE OF THEIR SUPERIOR MECHANICAL STRENGTH, INCREASED HEAT-RESISTANCE AND IMPROVED BARRIER PROPERTIES AGAINST OXYGEN, CARBON DIOXIDE AND WATER VAPOUR.IN THIS STUDY, PET NANOCOMPOSITES WERE PREPARED BY MELT BLENDING OF PET AND SYNTHETIC MICAS (SOMASOF-MAE). THE RESULTS OF DSC ANALYSES INDICATED THAT THE INFLUENCE OF NANOPARTICLES ON CRYSTALLIZATION OF PET IS CONSIDERABLE ESPECIALLY AT 1 WT. % LOADING LEVEL OF NANOMICAS. THE ADDITION OF MICA NANOPARTICLES TO POLYMER MATRIX CAUSED TO REDUCE OF PARAMETERS ELONGATION AT BREAK, TENSILE STRENGTH AND DISSIPATED ENERGY. THE RESULTS OF WAXD ANALYSIS AND TEM MICROGRAPHS SHOWED THAT WHEN THE CONTENT OF NANOMICA IN POLYMER MATRIX IS 1 WT%, THE MICA LAYERS PARTIALLY EXFOLIATED IN THE POLYMER MATRIX WHILE AT HIGHER LOADING LEVELS, THE DOMINANT MORPHOLOGY IS INTERCALATION.

ENCAPSULATION OF A-TOCOPHEROL FOR INCREASING IT’S RESISTANCE IN FRONT OF LIGHT, OXYGEN, TEMPERATURE IS VERY IMPORTANT. IN THIS STUDY A-TOCOPHEROL IS ENCAPSULATED BY GELATIN, PECTIN WITH COMPLEX COACERVATION. FOUR PARAMETERS SUCH AS (GELATIN, PECTIN, A-TOCOPHEROL, HOMOGENIZATION SPEED, PH OF SOLOUTION) WERE INVESTIGATED IN NANOCAPSULES SIZE. INCREASING OF BIOPOLYMER RAND SPEED OF HOMOGENIZER AND Α- TOCOPHEROL CAUSE IN INCREASING OF SIZE AND INCREASING OF PH CAUSE DECREASING OF SIZE.

IN THIS STUDY, A NOVEL PRODUCT OF KIWIFRUIT NAMED FRUIT PASTILLE BASED ON KIWI, WAS PRODUCED. THE AIM OF THIS STUDY WAS TO INVESTIGATE THE EFFECTS OF DIFFERENT CONCENTRATIONS OF HYDROCOLLOIDS INCLUDING AGAR (0.25 AND 0.5%) AND GUAR (0.25 AND 1%) ON DRYING KINETICS AT 70, 80 AND 90OC. THE ACHIEVED DRYING CURVES OF THE EXPERIMENTAL DATA WERE FITTED TO EIGHT MODELS OF THE DRYING THIN LAYER MODELS. ALL MATHEMATICAL DRYING MODELS WERE COMPARED ACCORDING TO COEFFICIENT OF DETERMINATION (R2), SUM OF SQUARED ERROR (SSE) AND ROOT MEAN SQUARED ERROR (RMSE). RESULT INDICATED THAT AS TEMPERATURE INCREASED, THE DRYING TIME DECREASED. AGAR HAD NO EFFECT ON THE DRYING OF THE SAMPLES. ON THE OTHER HAND, AS GUAR CONCENTRATION INCREASED, MOISTURE CONTENT OF THE SAMPLES DECREASED. OF THE WHOLE FITTED MATHEMATICAL MODELS, THE MIDILLI MODEL WITH R2 OF 0.9999 WAS SELECTED AS THE BEST ONE. IN ADDITION, THE TEMPERATURE DEPENDENCE OF THE EFFECTIVE DIFFUSIVITY COEFFICIENT WAS EXPRESSED BY AN ARRHENIUS TYPE RELATIONSHIP. THE EFFECTIVE DIFFUSIVITY VARIED BETWEEN 1.83×10-9 AND 2.29×10-9 M2/S WITH ACTIVATION ENERGY OF 11.722 KJ/MOL.

IN THIS STUDY, THE CONCENTRATIONS OF THE CHLOROPHYLLIC PIGMENTS AND ITS DERIVATIVES HAVE BEEN DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYREVERSE PHASE METHOD ON 7 VIRGIN OLIVE OILS SAMPLES WHICH PREPARED FROM GILLAN, ZANJAN, GHAZVIN, GOLESTAN, FARS AND KERMANSHAH PROVINCES OF IRAN. THE RESULTS REVEALED THAT PHEOPHYTIN A, WITH 58.02% AND PYROPHEOPHYTIN WITH 0.28% OF TOTAL CHLOROPHYLLIC PIGMENTS HAVE THE HIGHEST AND THE LOWEST CONTENTS OF PIGMENTS IN IRANIAN EXTRA VIRGIN OLIVE OIL.FOR EVALUATING THE OXIDATIVE STABILITY, SAMPLES PLACED IN DARK AND LIGHT ROOMS FOR 4 WEEKS AND ITS PEROXIDE VALUES CONTINUOUSLY MEASURED IN THIS PERIOD. THE LEVEL OF PYROPHEOPHYTIN IN SAMPLES THAT PLACED IN DARK ROOM AND THE LEVEL OF PHEOPHYTIN A, PHEOPHYTIN B, AND CHLOROPHYLL A, IN SAMPLES THAT PLACED IN LIGHT ROOM SPECIFIES THE LEVEL OF OXIDATIVE STABILITY OF SAMPLES. STATISTICAL STUDIES SHOWED THAT: - A NEGATIVE SIGNIFICANT RELATIONSHIP AT 95% CONFIDENCE LEVEL BETWEEN CHLOROPHYLL A AND PEROXIDE INDEX IN LIGHT ROOM DURING THE SECOND WEEK, -A POSITIVE SIGNIFICANT DIFFERENCE AT 99% CONFIDENCE LEVEL BETWEEN PHEOPHYTIN A, AND PEROXIDE INDEX IN THE LIGHT ROOM DURING THE SECOND WEEK, -A POSITIVE CORRELATION AT 95% CONFIDENCE LEVEL BETWEEN PHEOPHYTIN B, AND PEROXIDE INDEX IN THE LIGHT ROOM DURING THE THIRD WEEK. AN INCREASE IN CONTENT OF PHEOPHYTIN A, PHEOPHYTIN B, AND PYROPHEOPHYTIN WILL DECREASE AND AN INCREASE IN CONTENT OF CHLOROPHYLL A, WILL INCREASE THE OXIDATIVE STABILITY OF OIL. IRANIAN EXTRA VIRGIN OLIVE OIL SHOWED VERY LOW OXIDATIVE STABILITY IN LIGHT ROOM IN RESPECT TO DARK ROOM.

IN THIS STUDY, USED OF ENCAPSULATING TECHNIQUE TO INVESTIGATE ITS EFFECT ON SURVIVABILITY OF PROBIOTIC BACTERIA.THE NUMBER OF VIABLE CELLS (LACTOBASILLUS CASEI (LAFTI-L26)) BEFORE ENCAPSULATION WITH SODIUM ALGINATE-WHEY PROTEIN CONCENTRATION WAS 10.14- 10.30 LOG CFU/ML, THAT AFTER ENCAPSULATION DECREASED TO 9.38-9.44 LOG CFU/ML.OBSERVATION BY A SEM ELECTRON MICROSCOPY SHOWED THAT THE BEADS WERE GLOBULAR IN SHAPE AFTER ENCAPSULATION WITH SODIUMALGINATE-WHEY PROTEIN. TOTALLY, OBTAINED RESULTS SHOWED THAT ENCAPSULATION OF LACTOBACILLUS CASEI IN ALGINAT-WHEY PROTEIN CAPSULES, COULD SIGNIFICANTLY IMPROVE SURVIVABILITY OF L.CASEI. (P<0.05) THAT THE VIABLE NUMBER OF THIS BACTERIA IN FROZEN YOGURT CONTAINING ENCAPSULATED PROBIOTIC, WAS IN THE RANGE OF INVESTIGATED LEVELS BY THE INTERNATIONAL DAIRY FEDERATION (106-107 CFU/G).

THE EFFECTS OF THREE DIFFERENT DRYING METHODS ON SOLUBILITY AND COLOR PARAMETERS OF FENUGREEK PROTEIN ISOLATE WERE STUDIED. FENUGREEK PROTEIN ISOLATE WAS EXTRACTED BY DISSOLVING IN 0.33M NACL SOLUTION, AND THEN ADDING 1M NAOH SOLUTION TO REACH THE PH9.25 ALONG WITH ISOELECTRIC PRECIPITATION. THE FINAL ISOLATE WAS SUBJECTED TO FREEZE, VACUUM OVEN AND OVEN DRYING PROCESSES. THE AMOUNT OF PROTEIN IN FENUGREEK PROTEIN ISOLATE WAS 89%. EXCEPT FOR PH4.5 WHICH IS THE ISOELECTRIC POINT, IN OTHER PHS THERE WERE SIGNIFICANT DIFFERENCES (P<0.05) IN SOLUBILITY OF THE PROTEIN ISOLATES WITH DIFFERENT DRYING METHODS. AT ALL PHS THE SOLUBILITY OF FREEZE DRIED PROTEIN ISOLATE (FFPI) WAS HIGHER THAN TWO OTHER ISOLATES, MORE OVER THE SOLUBILITY OF VACUUM OVEN DRIED FENUGREEK PROTEIN ISOLATE (VOFPI) WAS HIGHER THAN OVEN DRIED ONE (OFPI). THE RESULTS OF CIE LAB MEASUREMENTS SHOWED THE MOST LIGHTNESS FOR FREEZE DRYING METHOD. THESE OBSERVATIONS INDICATE AMONG THESE THREE DRYING METHODS, FREEZE DRYING IS MORE USEFUL, BECAUSE OF LESS DENATURATION AND DAMAGES CONDUCTED TO PROTEINS, AND COLORANTS.

IN IRAN, AS WELL AS MANY OTHER COUNTRIES, THE STAPLE FOOD OF THE PEOPLE IS BREAD. SINCE MOST OF THE BREAD IS MADE FROM WHEAT FLOUR, ENRICHMENT AND IMPROVEMENT OF ITS NUTRITIONAL QUALITY IS VALUABLE. IN RECENT YEARS, MANY STUDIES CONCERNING COMPENSATION OF NUTRITIONAL DEFICIENCIES OF TRADITIONAL BREAD ARE CARRIED OUT. ONE OF THE BEST AND CHEAPEST WAYS IS USING MIXTURE OF WHEAT FLOUR WITH OTHER CEREALS FLOUR IN PRODUCING BREAD. ONE OF THE CEREALS THAT CAN BE USED TO ENRICH BREADS IS OAT.THE OBJECTIVE OF THE PRESENT STUDY IS TO INVESTIGATE THE EFFECTS OF TRANSGLUTAMINASE (TG) ON RHEOLOGICAL AND BAKING PROPERTIES OF BREAD. TG GREATLY IMPROVES THE CRUMB TEXTURE OF BAKED LOAVES AND PROVIDES A POTENTIAL SOLUTION TO A COMMON CONSUMER COMPLAINT. TG ALSO REDUCES THE REQUIRED WORK INPUT AND SUBSTANTIALLY IMPROVES THE WATER ABSORPTION OF THE DOUGH. EACH OF THESE EFFECTS WOULD LOWER PROCESSING COSTS FOR COMMERCIAL BAKING AND HIGHER QUALITY OF BREAD.

HYDROCOLLOIDS, OFTEN CALLED GUMS THAT GENERALLY CONTAIN MANY HYDROXYL GROUPS AND MAY BE POLYELECTROLYTES. FOAMS ARE COLLOIDAL SYSTEMS IN WHICH TINY AIR BUBBLES ARE DISPERSED IN AN AQUEOUS CONTINUOUS PHASE. MANY PROCESSED FOODS CONSUMED DAILY ARE LIQUID OR SOLID FOAMS, SUCH AS THE HEAD OF SOFT DRINKS AND BEER, WHIPPED CREAM, MOUSSES, MERINGUE, BREAD AND ICE CREAM. THE UTILIZATION OF THESE GUMS DEPENDS ON THEIR UNIQUE FUNCTIONAL PROPERTIES SUCH AS VISCOSITY, EMULSION, GELLING AND FOAMING PROPERTIES. FOAMING ABILITY AND STABILITY HAS PROVEN TO BE BENEFICIALLY AFFECTED BY THE ADDITION OF GUMS, WHICH STABILIZES THE INTERFACIAL FILM (AIR–WATER).IN THE CURRENT STUD I INVESTIGATED THAT ARABIC GUM, LOCUST BEAN GUM (0.1% AND 0.25% W/V), XANTHAN GUM AND A XANTHAN/LOCUST BEAN GUM MIXTURE (0.1% W/V) HAD A POSITIVE EFFECT ON FOAM CREATION. FREEZING PROVOKED COLLAPSE OF THE FOAM STRUCTURE, BUT SAMPLES CONTAINING L-CARRAGEENAN AT CONCENTRATION GREATER THAN 0.085% SHOWED A WELL PRESERVED FIRMNESS, AS DEDUCED FROM THE SMALL CHANGES OBSERVED IN THEIR VISCOELASTIC PARAMETERS. THE EFFECTS OF DRYING METHODS ON THE FOAMING CAPACITY OF FLAXSEEDGUM. WE HAVE REPORTED HERE THE FOAM FORMING CAPACITY AND ITS STABILITY FOR THE SEED MEAL KARAYA GUM. THE EFFECT OF XANTHAN GUM, GUAR GUM, GUM ARABIC, KARAYA GUM AND LBG ON THE FOAMING PROPERTIES OF THE NACN HYDROLYSATES AND CONTROLS (1% (W/V) PROTEIN) WAS DETERMINED, IN DUPLICATE. RESERCHERS ISOLATED AN ALBUMIN FRACTION WITH HIGH FOAMING ABILITY AND FOAM STABILIZING ABILITY FROM GUAR MEAL, AND DESIGNATED GUAR FOAMING ALBUMIN (GFA).

PERSIAN GUM (PG) IS A TYPE OF EXUDATE GUM WHICH NATURALLY SECRETES FROM THE BARKS OF MOUNTAIN ALMOND TREES (AMYGDALUS SCOPARIA SPACH).THE GUMS ARE COLLECTED FROM TWO PROVINCES (FARS AND EASTERN AZERBAIJAN) AND AFTER THAT THEY ARE CATEGORIZED AT 4 LEVELS BASED ON COLOR, THEN PULVERIZED AND SOME OF THEIR PROPERTIES INVESTIGATED. OUR FINDINGS SHOW THAT PG IS AN ACIDIC GUM (PH=4.4±0.02), WITH MODERATE MOISTURE (8.8±0.30% W/W), LOW PROTEIN (0.20±0.006% W/W) AND FAT (0.35±0.18% W/W) CONTENTS. ITS SPECIFIC ROTATION IS LEVOROTATORY AND THE WATER ABSORPTION CAPACITY AND COLD WATER INSOLUBLE GEL ARE 12.65±0.38 G/G AND 71.28±0.26 % W/W, RESPECTIVELY.

SANGAK BREAD, FOR ITS NUTRITIONAL VALUE, AROMA, AND SPECIAL TASTE HAS A HIGH POTENTIAL TO BE INDUSTRIALLY MASS PRODUCED AND SUPPLIED TO THE MARKET, PART-BAKED. IN THIS PAPER, THE EFFECT BAKING TEMPERATURE (IN FOUR LEVELS OF: 230, 250, 270 AND 290 DEGREES CELSIUS) ON THE MOISTURE CONTENT, POROSITY, APPARENT DENSITY AND THERMAL CONDUCTIVITY DURING SPECIAL TIMES OF BAKING (IN30, 60, 90, 120, 150, 180 SECONDS) IN THE PART-BAKED SANGAK BREAD WERE STUDIED. THE PERFORMED TESTS INDICATED A SIGNIFICANT REDUCTION OF MOISTURE AND APPARENT DENSITY AS THE RESULT OF INCREASING THE BAKING TEMPERATURE. THE RESULTS OF TESTS SHOW A SIGNIFICANT INCREASE IN POROSITY WITH THE INCREASE IN BAKING TIME AND BAKING TEMPERATURE. THE EFFECTIVE THERMAL CONDUCTIVITY WAS MEASURED USING THE THERMAL CONDUCTIVITY PROBE. BASED ON THE RESULTS OF THE TEST, THE INCREASE IN BAKING TEMPERATURE, DUE TO THEIR EFFECTS ON INCREASE IN POROSITY AND REDUCTION OF MOISTURE CONTENT, CAUSES REDUCTION IN THE THERMAL CONDUCTIVITY. IN THIS PAPER, FOUR MODELS (SERIES, PARALLEL, KRISCHER, AND MAXWELL) WERE DEVELOPED FOR DESCRIBING THE THERMAL CONDUCTIVITY. THE EFFECTIVE THERMAL CONDUCTIVITY DATA PREDICTED WITH KRISCHER MODEL WERE REALLY COMPATIBLE WITH THE EXPERIMENTAL DATA. IN ADDITION, THE DISTRIBUTION FACTOR (FL) WAS EVALUATED BY USING KRISCHER MODEL. RESULTS SHOWED AN INCREASE IN THIS PARAMETER WITH THE INCREASE IN BAKING TIME AND BAKING TEMPERATURE.

BOTH KEEPING EMULSION DROPLETS AWAY FROM INSTABILITY AND USING NATURAL COMPONENTS ARE IMPORTANT FACTORS IN MAKING COLLOIDAL SYSTEMS. GARDEN CRESS SEED GUM AS A NOVEL NATURAL HYDROCOLLOID SOURCE USED IN 0, 0.5 AND 1% CONCENTRATIONS TO DETERMINE THE GUM EFFICIENCY ON DROPLETS INTERFACE AND ITS ABILITY TO AVOID FLOCCULATION. FOR THIS PURPOSE SURFACE AND INTERFACIAL TENSIONS, CREAMING INDEX AND MICROSCOPIC IMAGES STUDIED. HYDROCOLLOID SOLUTIONS KEPT FOR 24 H AT 4OC TO ATTAIN MAXIMUM HYDRATION. SURFACE AND INTERFACIAL TENSIONS MEASURED AT 25OC AFTER REACHING TO THEIR EQUILIBRIUM TIME. STORAGE TIME CONSIDERED TO BE 28 DAYS FOR ALL TREATMENTS. THE RESULT SHOWED SURFACE AND INTERFACIAL TENSIONS PARAMETERS DECREASED BY INCREASING GUM CONCENTRATION. SURFACE TENSION WAS LEAST FOR 1% CONCENTRATION BUT IT WAS NOT MUCH LESS THAN 0.5% LEVEL. IN THE CONTROL SAMPLE (WITHOUT GUM), EMULSIONS DROPLETS FLOCCULATED IMMEDIATELY AND CONSEQUENTLY PHASE SEPARATION OCCURRED AT THE FIRST DAY. AT THE 0.5% CONCENTRATION HYDROCOLLOIDS ASSOCIATED AT THE INTERFACE AND MADE A STABLE EMULSION. PARTIAL FLOCCULATION HAPPENED AT THIS LEVEL BUT NO GRAVITATIONAL SEPARATION OBSERVED. EMULSIONS MADE BY 1% GUM CONCENTRATION WERE COMPLETELY STABLE DURING STORAGE. AT THIS LEVEL, THE INTERFACE WAS SATURATED OF HYDROCOLLOIDS AND THE EXTRA AMOUNT STAYED AT MEDIA. NON-ADSORBED HYDROCOLLOIDS INCREASED SOLUTION VISCOSITY AND ALSO PRODUCED REPULSION FORCES WITH ADSORBED ONES. IT ASSUMES THAT GARDEN CRESS SEED GUM CAN PREVENT DROPLETAGGREGATION BY THICKENING EFFECT AND ELECTROSTATIC REPULSION RATHER THAN INTERFACIAL ACTIVITIES.

THE PRESENT INVESTIGATION WAS DESIGNED TO EVALUATE THE PHYSICOCHEMICAL PROPERTIES OF TWO TYPE OF SHAHRODI GRAPE SEED OIL (LAL AND KHALILI) WHICH EXTRACTED BY SOXHLET METHODS AND PETROLEUM ETHER AS SOLVENT. THE PHYSICOCHEMICAL PROPERTIES CONSIDERED AS RESPONSE VARIABLES WERE: CLOUD PERCENTAGE OF EXTRACTION, PEROXIDE VALUE, ACIDITY, SOAPY NUMBER, FATTY ACID AND NON SOAPY MATERIAL. THE RESULTS INDICATED THAT LAL GRAPE SEED OIL SHOWED THE LOWER PEROXIDE VALUE AND HIGHER PERCENT OF OIL EXTRACTION THAN KHALILI GRAPE OIL. THE RESULTS OF THIS STUDY INDICATED THAT THE MOST CONTENT FATTY ACID IN THE SEED OILS OF LAL AND KHALILI GRAPE WAS LINOLEIC ACID, RANGING FROM 63.17 % AND 65.39 % OF TOTAL FATTY ACIDS RESPECTIVELY. ALSO, THE GRAPE SEED OILS WERE CONTAINED LOW LEVEL OF SATURATED FATTY ACID AND HIGH PERCENTAGE OF OLEIC ACID AND WHICH ARE HEALTHY AND HAVE BENEFICIAL EFFECT ON REDUCING CHOLESTEROL LEVEL.

THE FROZEN DAIRY DESSERTS MATRIX MIGHT BE A GOOD VEHICLE FOR PROBIOTIC CULTURES, DUE TO THEIR COMPOSITION AND LOW STORAGE TEMPERATURES. HOWEVER THE VIABILITY OF THESE MICROORGANISMS MAY NEGATIVELY AFFECTED BY FREEZING INJURY AND OXYGEN TOXICITY ON ANAEROBIC PROBIOTICS. FROZEN YOGHURT WAS PREPARED BY SUBSTITUTING 55% OF MSNF WITH FULL FAT SOY FLOUR AND LACTOBACILLUS ACIDOPHILUS (LA-5) CELLS WAS ADDED TO THE MIX BEFORE FREEZING. THE NUMBER OF LA-5 CELLS WAS ENUMERATED BEFORE AND AFTER FREEZING AND AFTER 7, 15, 30, 60 AND 90 DAYS STORAGE AT -18OC AND COMPARED WITH CONTROL FROZEN YOGHURT. FREEZING CAUSED THE NUMBER OF LA-5 TO BE DECREASED BY 3.76% AND 7.35% IN SAMPLES WITH AND WITHOUT SOY FLOUR RESPECTIVELY. VIABLE NUMBER OF LA-5 AFTER 90 DAYS STORAGE AT -18OC IN SAMPLES WITH OR WITHOUT SOY FLOUR WAS 8.5X105 AND 6.7X105 CFU/G RESPECTIVELY. IT WAS CONCLUDED THAT INCORPORATION OF SOY FLOUR IN FROZEN YOGHURT FORMULATION PROTECTED LA-5 CELLS AGAINST FREEZING INJURY BUT HAD NO SIGNIFICANT EFFECT ON ITS VIABILITY DURING STORAGE.

THERE HAS BEEN AN INCREASED INTEREST IN THE DEVELOPMENT OF FOOD COLORANTS FROM NATURAL SOURCES AS ALTERNATIVES TO SYNTHETIC DYES BECAUSE OF BOTH LEGISLATIVE ACTIONS AND CONSUMER CONCERNS. ANTHOCYANINS EMERGE AS A GREAT INTEREST FOR THE FOOD INDUSTRY SINCE THEY GIVE A WIDE RANGE OF COLORS AS WELL AS NUTRACEUTICAL ACTIVITIES. NEVERTHELESS, DUE TO A LOW STABILITY TO ENVIRONMENTAL CONDITIONS DURING PROCESSING AND STORAGE, INTRODUCING THOSE COMPOUNDS INTO FOODS IS CHALLENGING. MICROENCAPSULATION MAY BE AN EFFICIENT WAY TO INTRODUCE SUCH COMPOUNDS INTO THOSE PRODUCTS. HENCE, THIS REVIEW WILL FOCUS ON MICROENCAPSULATION OF ANTHOCYANINS USING SPRAY DRYING TO DEVELOP NATURAL COLORANT PIGMENTS THAT POSSESS HIGH STABILITY, SOLUBILITY AND DISPERSIBILITY. THIS REVIEW REFERS TO UPDATED INFORMATION REGARDING MICROENCAPSULATION OF ANTHOCYANINS BY SPRAY DRYING, AS WELL AS ITS EFFECTIVENESS, DEVELOPMENTS AND OPTIMIZED CONDITIONS ARE DISCUSSED.

IN THIS RESEARCH, THE EFFECT OF DIFFERENT PRETREATMENTS ON MOISTURE AND OIL CONTENT OF FRIED MUSHROOM WAS INVESTIGATED, AND ADAPTIVE NEURO- FUZZY INFERENCE SYSTEM (ANFIS) WAS USED TO MODEL MOISTURE AND OIL CONTENT. THE RESULTS SHOWED THAT ADAPTATION OF THE NEURO- FUZZY MODELING TECHNIQUE ACHIEVED SATISFACTORY PREDICTION ACCURACY.

PHYTATE, THE MAJOR SOURCE OF PHOSPHORUS IN SEEDS, EXISTS AS A COMPLEX WITH DIFFERENT METAL IONS. THE PHYTASE PRODUCTION WAS STIMULATED BY PHYTATE IN THE MEDIUM USED AND AUREOBASIDIUM PULLULANS SHOWING PHYTASE ACTIVITY WAS ISOLATED.THE PHYTASE EXHIBITED HIGH STABILITY AT TEMPERATURES UP TO 50OC.THE MAXIMUM PRODUCTION OF PHYTASE (108 U/ML) OCCURRED IN A MEDIUM CONTAINING SODIUM PHYTASTE. THE PHYTASE HAS AN OPTIMUM PH OF 5.5, AND AN OPTIMUM TEMPERATURE OF 50OC.

THE EFFECT OF XANTHAN GUM AND SODIUM CASEINATE AS FAT REPLACERS ON TEXTURAL PROPERTIES AND ORGANOLEPTIC ATTRIBUTES OF REDUCED FAT MOZZARELLA CHEESES WAS STUDIED. THE RESULTS INDICATED THAT TYPE AND CONCENTRATION OF FAT MIMETIC SIGNIFICANTLY AFFECTED ON CHARACTERISTICS OF CHEESES. GENERALLY THE LOW-FAT CHEESES PRODUCED WITH XANTHAN GUM SIMULATED THE FUNCTIONS OF FAT BETTER THAN THE SODIUM CASEINATE. THE RESULTS REVEALED THAT, BY DECREASING THE FAT CONTENT OF CHEESE MILK AND INCREASING XANTHAN GUM LEVEL, THE VALUES OF MOISTURE AND PROTEIN CONTENT SIGNIFICANTLY (P<0.05) INCREASED. SEPARATELY APPLYING HIGH LEVEL OF XANTHAN GUM (0.045%) (W/W) OR IN COMBINATION WITH LOW LEVEL OF SODIUM CASEINATE IN CHEESE FORMULATION DECREASED THE HARDNESS AND GUMMINESS IN REDUCED FAT SAMPLES. FAT REDUCTION LED TO INCREASE THE COHESIVENESS AND SPRINGINESS OF FRESH MOZZARELLA CHEESE. THESE RESULTS INDICATED THAT APPLYING HIGH LEVEL OF XANTHAN GUM HAD POSITIVES EFFECTS ON ECONOMIC CONSEQUENCES SUCH AS INCREASE YIELD BESIDE ACCEPTABLE TEXTURAL PROPERTIES. INCORPORATION OF XANTHAN GUM ALLOWED A CONSIDERABLE FAT REDUCTION WITH NO DETRIMENTAL EFFECT ON MOZZARELLA CHEESE OVERALL QUALITY.

IN THIS STUDY, THE PHYSICOCHEMICAL PROPERTIES OF THE OILS OF TWO VARIETIES OF OLIVE, NAMED ROGHANI AND ZARD, WERE EXAMINED. SELECTION OF VARIETIES WAS BASED ON THE FRUIT PRODUCTION PERFORMANCE PER HECTARE AND THE PERCENTAGE OF EXISTING OIL IN THE COUNTRY. COMPARISON OF FATTY ACIDS INDICATED A SIGNIFICANT DIFFERENCE IN THAT THE RATIO OF USFA TO SFA OF ZARD AND ROGHANI OILS WERE 4.62 AND 4.15, RESPECTIVELYAND THEIR OXIDIZABILITY VALUES WERE 1.74 AND 2.15, RESPECTIVELY. THE IODINE VALUE OF ZARD AND ROGHANI OILS WERE DETERMINED 77.64 AND 80.52, RESPECTIVELY. A SIGNIFICANT DIFFERENCE (P<0.05) WAS OBSERVED BETWEEN THE SAPONIFICATION NUMBER AND UNSAPONIFIABLE MATTER CONTENT AND THE WAX CONTENT OF THE TWO OILS THE AMOUNT OF TOTAL TOCOPHEROL CONTENT (BASED ONɑ-TOCOPHEROL) AND POLYPHENOL CONTENT (IN TERMS OF GALLIC ACID) IN ZARD OIL WERE 244.27 AND 87.25, AND IN THE OIL OF ROGHANI VARIETY WERE 420.71 AND 258.54 PPM, RESPECTIVELY. IN ADDITION, STEROL COMPOUNDS IN THESE OILS WERE MEASURED 2.70 AND 3.68, RESPECTIVELY. THE RESULTS REVEALED THAT ROGHANI VARIETY HAD MORE APPROPRIATE CHEMICAL COMPOSITION THAN ZARD ONE.

DRYING IS ONE OF THE MOST IMPORTANT PROCESSES IN PRESERVING FOODS THAT PLAYS AN IMPORTANT ROLE IN MAINTAINING THE QUALITY AND QUANTITY OF THEIR ACTIVE INGREDIENTS. THE MAIN PURPOSE OF FOOD DRYING IS INCREASING SHELF LIFE AND DECREASING MOISTURE OF THE FINAL PRODUCT. THE HOT AIR IS USED IN THE MOST DRYING PROCESSES.THESE DRYERS DUE TO THE RAPID FOOD DRYING ARE EFFECTIVE TO COLOR, FLAVOR AND TASTE PRESERVATION. THESE DRYERS CAN BE CRYSTALLINE FOOD AND DRY THEM MORE SIMILAR TO THEIR ORIGINAL SHAPE. THE EFFECT OF DIFFERENT DRYING TEMPERATURES (45.55 AND 65OC) WITH DIFFERENT TREATMENTS (BLANCHING IN BOIL WATER, WATER SOLUTION SALT, SUGAR SOLUTION, CITRIC ACID SOLUTION, CINNAMON SOLUTION AND CONTROL SAMPLE) ON DRYING TIME AND DRYING KINETICS OF PERSIMMON WERE COMPARED. SAMPLES WERE DRIED UNTIL CONSTANT WEIGHT WAS MAINTAINED. RESULTS WERE SHOWED A SIGNIFICANT EFFECT OF PRETREATMENT BLANCHING IN BOILING WATER, SALT WATER AND SUGAR SOLUTION. THE MINIMUM DRYING TIME IN THE OVEN AT 65OC FOR 6H ON BLANCHING IN BOILING WATER PRETREATED AND THE MAXIMUM DRYING TIME AT 45OC WAS OBSERVED FOR THE CONTROL SAMPLES.

THE EFFECT OF LIQUID IMPROVER COMPONENTS ON TEXTURE OF BARBARI FLAT BREAD WAS EXAMINED. GLYCEROL, SODIUM STEAROYL-2-LACTYLATE (SSL) AND ENZYME ACTIVE SOY FLOUR (ESF) WERE EVALUATED AS IMPROVER CONSTITUENTS. TEXTURE CHARACTERISTICS WERE FURTHER CORRELATED WITH DOUGH RHEOLOGY, QUALITY, IMAGE FEATURES AND SHELF LIFE OF BREAD. STATISTICAL ANALYSIS SUGGESTS THAT MORE THAN 50% OF WHOLE STRUCTURAL VARIANCE EXISTING BETWEEN BREAD SAMPLES COULD BE INTERPRETED BY TEXTURE PARAMETERS. THE OPTIMUM IMPROVER COMBINATION WAS FOUND TO BE 1.27% OF GLYCEROL, 0.41% OF SSL AND 1.59% OF ESF WHEN DESIRABLE FUNCTION METHOD WAS APPLIED.

MODELS TO DESCRIBE FRYING PROCESS ARE NEEDED FOR ENGINEERING DESIGN AND OPTIMIZATION. MANY STUDIES IN THE RECENT YEARS HAVE FOLLOWED THE GOAL OF DEVELOPING THE MATHEMATICAL MODELS DESCRIBING HEAT, MOISTURE AND FAT TRANSFERS DURING DEEP-FAT FRYING PROCESS. IN THIS PAPER, THE DIFFERENT MODELS WHICH ARE DEVELOPED IN THE LITERATURE FOR FRYING PROCESS ARE REVIEWED. THE MODELS WERE CLASSIFIED BY SEVERAL CRITERIA. THE IMPORTANT CHARACTERISTICS OF PRODUCT SUCH AS FORMATION OF TWO DIFFERENT SECTIONS (CRUST AND CORE) AND THE CONDITIONS OF PROCESS SUCH AS CONSIDERING THE COOLING PERIOD AFTER FRYING ARE LARGELY DISCUSSED AND THEIR EFFECT IN MODEL DEVELOPMENT WERE ANALYZED. THE MECHANISMS AND IMPORTANT FACTORS IN HEAT AND MASS TRANSFERS DURING FRYING PROCESS ARE ALSO DISCUSSED.

PRODUCE BREAD THROUGH PART BAKED AND FREEZING, OPTION FOR LONGER SHELF LIFE, HIGHER QUALITY AND RESPONSE FOR INCREASED DEMAND, ALSO SUGGESTED USING ENZYMES FOR DELAY STALING AND IMPROVED BREAD QUALITY. THIS STUDY DONE FOR INCREASE SHELF LIFE, IMPROVED QUALITY BY ADDING AMYLASE AND LIPASE IN PART BEKED, FREEZING AND STORAGE THEN FULL BAKED. TEXTURE, IMAGE AND SENSORY TEST WERE DONE. RESULT DISPLAYED AMYLASE AT 0.07 CAUSED IMPROVE TEXTURE, COLOR INDEX AND FLAVOR, AROMA AND COLOR CRUMB, AND LIPASE AT 0.07 LEVELS INCREASED: TENSILE CAPACITY, COLOR INDEX AND TEXTURE.

ULTRASONIC TREATMENT IS A RELATIVELY CHEAP, SIMPLE AND ENERGY SAVING TECHNIQUE AND HAS BECOME AN EMERGING TECHNOLOGY FOR MODIFYING IMPORTANT COMPOUNDS OF FOOD PRODUCTS INCLUDING STARCH. THIS PAPER REPORTS THE EFFECT OF THE HIGH POWER ULTRASOUND BATH OF 240W, 35 KHZ, FOR 20, 40 AND 60 MIN ON WHEAT STARCH SUSPENSION (20%W/V). SCANNING ELECTRON MICROSCOPY (SEM) OBSERVATIONS SHOWED FISSURES AND DEPRESSIONS ON STARCH GRANULE SURFACE. BY THE INCREASE IN SONICATION TIME A PROGRESSIVE INCREASE IN SOLUBILITY WAS OBSERVED. SWELLING POWER AND GEL STRENGTH OF 20 AND 40 MIN ULTRASONICALLY TREATED STARCHES IMPROVED, WHILE 60 MIN SONICATION HAS SHOWN A DECREASE IN THESE PROPERTIES DUE TO STARCH GRANULE DISTORTION.

GUM ARABIC IN AQUEOUS SOLUTION OF 10%, SILVER NANOPARTICLES, AND SILVER NANOPARTICLES -GUM ARABIC SOLUTION BLEND, COATINGS WERE FORMED DIRECTLY ON THE SURFACE OF GREEN BELL PEPPERS (CAPSICUM ANNUUM) AND WERE INCUBATED AT 7OC WITH A RELATIVE HUMIDITY OF ABOUT 90%. PEPPER QUALITY WAS EVALUATED BY WEIGHT LOSS, FIRMNESS RETENTION, ASCORBIC ACID CONTENT AND MICROBIAL DECAY. ALTHOUGH COATINGS OF ANY COMPOSITION DELAYED THESE CHANGES THE COMPARISONS AND EVALUATIONS SUGGEST THAT THE GUM ARABIC-SILVER NANOPARTICLES BLEND SIGNIFICANTLY HINDERED MICROORGANISMS’ GROWTH AND PHYSICOCHEMICAL LOSSES AND ENHANCED THE SHELF-LIFE OF GREEN BELL PEPPERS.

THE OBJECTIVE OF THIS STUDY WAS TO EVALUATE THE EFFECT OF TWO DIFFERENT COATINGS ON MASS TRANSFER DURING DEEP-FAT FRYING OF POTATO STRIPS. THE EFFECT OF BASIL SEED GUM (BSG) AND METHYLCELLULOSE (MC) (1%, W/W), FRYING TEMPERATURE AND TIME ON MASS TRANSFER WERE DETERMINED. THE LEAST FAT ABSORPTION WAS OBSERVED WHEN SAMPLES WERE COATED WITH BSG 1% FRIED AT 190OC (0.14 D.B). THE FIRST ORDER KINETICS BASED ON THE FICK’S LAW WAS USED TO DESCRIBE THE MOISTURE TRANSFER PHENOMENON. THE EFFECTIVE MOISTURE DIFFUSIVITY RANGED FROM 8.38×10-7 TO 12.87×10-7 M2/S. THE RATE OF FAT TRANSFER CONSTANTS WAS BETWEEN 1.1×10-2 AND 2.52×10-2 S-1.

IN THIS RESEARCH THE 2 SUB VARITIES OFRHIZOPUS OLIGOSPORUS WAS USED FOR PRODUCTION OF ANTIOXIDATIVE BIOACTIVE COMPOUNDS FROM WHEY PROTEINE CONCENTRATE (WPC) AND APPLE POMACE. TOTAL PHENOLIC COMPOUNDS, FREE RADICAL SCAVENGING ABILITY BY DPPH AND ANTIOXIDANT PROTECTION FACTORT WERE EVALUATED IN 48 DETERMINED TREATMENTS. EFFECT OF INCUBATION TEMPERATURE IN THREE LEVELS 23, 27, 31OC, INCUBATION TIME AT 3, 8, 13 DAYS, AND APPLE POMACE/WPC RATIO AT THREE LEVELS OF 50: 50, 70: 30, 90: 10 WERE STUDIED. THE POLYPHENOL CONTENT, PRECENT OF DPPH INHABITATION AND APF OF THE EXTRACTS WAS FOUND TO BE IN THE RANGE OF 6.01-11.12 MG GAE/G DW, 65.8%-95.2% AND 1-1.55 OF SAMPLES RESPECTIVELY, DEPENDING ON THE RATIO OF APPLE/WPC, TIME OF INCUBATION, TYPE OF FUNGI AND TEMPERATURE. THE HIGHEST OBTAINED EFFICIENCY WAS RELATED TO RHIZOPUS OLIGOSPORUS PTCC NO.5287 AND THE RESULTS SHOWED THAT THE TIME OF INCUBATION HAD THE MOST EFFECT ON MEASURED PARAMETERS.

IN THIS STUDY, THE EFFECTS OF VARIOUS CONCENTRATIONS OF SPIRULINA PLATENSIS MICROALGAE WERE INVESTIGATED ON DRYING KINETICS AND THE COLOR OF KIWI PASTILLE. SPIRULINA PLATENSIS WAS APPLIED TO THE SAMPLES AT THREE CONCENTRATIONS OF 0, 0.5 AND 1% AND THE SAMPLES WERE DRIED AT 70, 80 AND 90OC. EIGHT MODELS OF THE ENTIRE DRYING THIN LAYER MODELS WERE FITTED INTO THE MOISTURE RATIOS OBTAINED DURING EXPERIMENTS. COEFFICIENT OF DETERMINATION (R2), CHI-SQUARE (X2) AND ROOT MEAN SQUARED ERROR (RMSE) WERE USED IN ORDER TO CHOOSE THE SUPERLATIVE MODEL. DIFFERENT CONCENTRATIONS OF SPIRULINA PLATENSIS HAD NO EFFECT ON DRYING PROCESS. AS TIME INCREASED, A* SHOWED ASCENDING TRENDS WHEREAS L* SHOWED DESCENDING TREND AND THESE COLOR CHANGES WERE RELATIVELY MORE INTENSIVE AT HIGH TEMPERATURES. AMONG THE FITTED MATHEMATICAL MODELS, THE MIDLLI WAS SELECTED AS THE BEST ONE WITH R2 OF 0.9942.

IN THIS STUDY, IT WAS AIMED TO MEASURE THE PHYSIC- CHEMICAL CHARACTERISTICS OF SIX KIND OF IRANIAN COMMERCIAL FRUIT BEVERAGE IN CLOUDED CHERRY, APPLE, PINEAPPLE, MANGO, ORANGE AND GRAPE THAT WERE OBTAINED FROM LOCAL STORE. IN THIS SAMPLES MEAN VALUE FOR PH, TOTAL SUGAR, FAT, CALCIUM AND PHOSPHORUS, TOTAL SOLID AND TOTAL SOLUBLE SOLID CONTENT WAS 3.32, 8.26%, 0, 0.03%, 0.05%14.5 %, AND16.40 % RESPECTIVELY.

THE AIM OF THIS STUDY WAS TO DETERMINE CHANGES IN VOLUME, POROSITY AND VISCOELASTIC PROPERTIES OF DONUT WHICH ARE RELATED TO RETROGRADATION AND COMPRESSION LOAD ON DONUT. THE RESULTS OF THIS RESEARCH SHOW THAT DONUT STALING INDUCED AN INCREASE IN CRUMB HARDNESS AND DENSITY BUT A DECREASE IN DONUTS VOLUME, POROSITY, K1 & K2 (PELEG-NORMAND’S EQUATIONS COEFFICIENTS). AS COMPRESSION LOAD ON DONUT INCREASED FROM SAMPLE (A) TO SAMPLE (D), DENSITY OF DONUT INCREASED TOO BUT POROSITY AND VOLUME DECREASED AND THE VALUE OF K1 & K2 DID NOT CHANGE SIGNIFICANTLY (P<0.05).

MICRO AND NANOENCAPSULATION ARE MOST PRACTICAL AND EFFECTIVE TECHNIQUES FOR FUNCTIONAL FOODS AS PROBIOTICS, PREBIOTICS AND SYNBIOTICS. IN ORDER TO INCREASE OF SHELF LIFE OF PROBIOTICS AND ALSO IMPROVING OF SOME PHYSICO-CHEMICAL PROPERTIES OF CHEDDAR CHEESE, MICROENCAPSULATION TECHNIQUE CAN BE USED EFFECTIVELY IN THIS FIELD. DUE TO THE IMPORTANCE OF CHEDDAR CHEESE RIPENING, IT IS NECESSARY TO MAINTAIN THE FAVORABLE CONDITIONS FOR SURVIVAL OF PROBIOTICS AND ALSO ENHANCE OF RIPENING TIME VIA CONTROLLED RELEASE.

HORTICULTURAL CROPS WITH THE SIMILAR WEIGHT AND UNIFORM SHAPE ARE IN HIGH DEMAND IN TERMS OF MARKETING VALUE THAT USED AS FOOD. FOR PROPER DESIGN OF GRADING SYSTEMS, IMPORTANT RELATIONSHIPS AMONG THE MASS AND OTHER PROPERTIES OF FRUITS SUCH AS LENGTH, WIDTH, THICKNESS, VOLUMES AND PROJECTED AREAS MUST BE KNOWN. THE AIM OF THIS RESEARCH WAS TO MEASURE AND PRESENT SOME PHYSICAL PROPERTIES OF GREEN BELL PEPPER FRUITS. IN ADDITION, LINEAR, QUADRATIC, S-CURVE AND POWER MODELS WERE USED FOR MASS PREDICATION OF BELL PEPPER FRUITS BASED ON MEASURED PHYSICAL PROPERTIES. THE RESULTS SHOWED THAT ALL MEASURED PHYSICAL PROPERTIES WERE STATICALLY SIGNIFICANT AT THE 1% PROBABILITY LEVEL. FOR MASS PREDICATION OF BELL PEPPER FRUITS, THE BEST AND THE WORST MODELS WERE OBTAINED BASED ON FIRST PROJECTED AREA AND LENGTH OF THE FRUITS WITH DETERMINATION COEFFICIENTS (R2) OF 0.887 AND 0.415, RESPECTIVELY.AT LAST, FROM ECONOMICAL STANDPOINT, MASS MODELING OF GREEN BELL PEPPER BASED ON FIRST PROJECTED AREA IS RECOMMENDED.

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

CHICKPEA ARE KNOWN AS AN IMPORTANT SOURCE OF PROTEIN, GROWN AS SPECIALTY CROP IN IRAN AND IS EXPORTED AROUND THE WORLD. SOAKING OF GRAINS IS USUALLY USED BEFORE HULLING AND COOKING. UNDERSTANDING WATER ABSORPTION OF DIFFERENT SEEDS DURING SOAKING WAS CONSIDERED BY RESEARCHERS. MATERIALS UNDER DIFFERENT CONDITIONS OF SOAKING HAVE DIFFERENT WATER ABSORPTION RATE AND CAPACITY. RELATIONSHIP BETWEEN MOISTURE CONTENT OF MATERIALS VERSUS TIME DURING SOAKING HAS BEEN EXPRESSED BY DIFFERENT MODELS. IN THIS STUDY THE DIFFERENT STANDARD MODELS WERE USED TO PREDICT THE MOISTURE RATIO OF THREE VARIETIES OF CHICKPEAS IN IRAN (DESI, SMALL KABULI AND LARGE KABULI). THE EXPERIMENTS WERE CARRIED BY USING DISTILLED WATER AT THREE TEMPERATURES (5, 25 AND 45OC) AND THREE REPLICATE. AMOUNT OF WATER ABSORPTION BY VARIES SEEDS WERE DETERMINED 5, 10, 15, 30 MINUTES AND ONE HOUR AFTER IMMERSION. THE TESTS FOLLOWED AT INTERVALS OF ONE HOUR TOWARD GELATINIZED SEEDS. FOURTEEN STANDARD MODELS OF MOISTURE ABSORPTION WERE FITTED TO THE EXPERIMENTAL DATA BY USING MATLAB SOFTWARE. TO EVALUATE THE MODELS, THREE PARAMETERS, COEFFICIENT OF DETERMINATION (R2), CHI-SQUARE (X 2) AND ROOT MEAN SQUARE ERROR (RMSE) WERE USED. BASED ON MAXIMUM VALUE OF COEFFICIENT OF DETERMINATION AND MINIMUM VALUE OF CHI-SQUARE AND ROOT MEAN SQUARE ERROR, THE BEST MODEL WAS CHOSEN. THE RESULT SHOWED THAT THE BINOMIAL MODEL IS THE MOST APPROPRIATE FOR EACH OF THE THREE VARIETIES IN EACH EXPERIMENTAL TEMPERATURE TO PREDICT RATIO MOISTURE CHANGES BY THE TIME IN SOAKING. SO, MOISTURE RATIO VERSUS TIME WAS PLOTTED FOR EACH CASE, BY USING BINOMIAL EQUATION. THE PLOTTED CURVES FOR EACH VARIETY OF CHICKPEA INDICATED THAT MOISTURE RATIO IS DECREASING WITH INCREASING TEMPERATURE.

DATE PASTE AS AN IMPORTANT DATE PRODUCTS, HAS FOUND MANY APPLICATIONS IN FOOD INDUSTRY IN RECENT YEARS.AFTER PRODUCTION COLOR CHANGE AND SOLIDIFYING OF THE DATE PASTE AND AGGRAVATION DURING MAINTENANCE ARE CONSIDERED AS THE MAJOR PROBLEMS FACING THE DATE PASTE PROCESSING FACTORIES. THIS RESEARCH HAS CARRIED OUT IN ORDER TO OVERCOME THE SOLIDIFICATION OF DATE PASTE (KABKAB CULTIVAR) IN A FULL FACTORIAL EXPERIMENT WITH THREE FACTORS OF: DATE PASTE PREPARATION METHOD (TWO LEVELS OF IMMERSION IN HOT WATER OR STEAMING), ADDED OIL (SESAME AND OLIVE OIL AS A PRESERVATIVE) AND THREE TYPE OF PACKAGING (CELLOPHANE, NANO SILICONE AND MULTI-LAYERED) IN A SPLIT PLOT DESIGN WITH PREPARATION METHOD AS THE MAIN PLOT. TEXTURAL PROPERTIES INCLUDING HARDNESS, YOUNG'S MODULUS, SHEAR MODULUS, AND THE PENETRATION WORK DONE WERE MEASURED AT 0, 1, 2, 3, 4, 5 AND 6 MONTHS OF STORAGE USING A TEXTURE ANALYSER. THE RESULT CONFIRMS THE POSITIVE EFFECT OF STEAMING FOR 10 MINUTES TO MAINTAIN THE SOFTNESS PASTE DURING THE TEST PERIOD. DATE PASTE OF FIRMNESS MADE FROM METHOD OF STEAMING AND IMMERSION IN HOT WATER IS 0.02 N AND 19 N RESPECTIVELY.

THIS STUDY AIMED TO EVALUATE THE QUALITY OF SET STYLE YOGURT WITH REPLACING SKIM MILK POWDER WITH HIGH BLOOM GELATIN (HBG), LOW BLOOM GELATIN (LBG), COLD WATER FISH SKIN GELATIN (FSG), LOW METHOXYL PECTIN (LMP) AND MODIFIED TAPIOCA STARCH (MS), AND EFFECT OF THESE THICKENERS ON TEXTURAL AND PHYSICOCHEMICAL PROPERTIES OF SAMPLES. FIRMNESS IS ONE OF THE MAJOR SENSORY ATTRIBUTED IMPORTANT TO CUSTOMER PREFERENCE. BECAUSE OF LOW TOTAL DRY MATERIAL (9%) OF RAW MILK LOWER CONCENTRATION OF THICKENERS DIDN'T HAVE SUITABLE EFFECT ON TEXTURAL PROPERTIES OF SAMPLES, HIGHER VALUE OF TEXTURAL PARAMETER RELATED TO FIRMNESS AND FRACTURABILITY WAS FOUND IN SAMPLES CONTAINED 1% HBG. VISCOSITY OF SAMPLES INCREASES WITH ADDITION OF THICKENERS AND HAVE A STRAIGHT RELATIONSHIP WITH STABILIZER CONCENTRATION AND VISCOSITY, IN HBG CONTEND SAMPLES SLOPE OF VISCOSITY VS. CONCENTRATION CURVE WAS HIGHEST AND MAXIMUM VISCOSITY OBTAINED WITH 1% HBG ADDITION. EXCEPT PECTIN ALL SAMPLES PH DECREASED OVER TIME, BUT MS SIGNIFICANTLY INCREASED ACIDIFICATION PROCESS. ALL KINDS OF, GELATINS AND MODIFIED STARCH DECREASE SYNERSIS, BUT A REVERSE CORRELATION BETWEEN PECTIN CONCENTRATION AND SYNERSIS. ALSO ALL OF TYPES OF GELATIN DECREASED NUMBER OF GRAINS AND GRAIN PERIMETER BUT STARCH SIGNIFICANTLY INCREASED GRAININESS IN ALL CONCENTRATIONS (P<0.05). GRAININESS TREND IN SAMPLES CONTAINED LMP DECREASED UP TO 0.05% BUT, HIGHER CONCENTRATION OF LMP LEAD TO MORE GRAININESS. HOWEVER FSG SHOWED THE BEST EFFECT ON DECREASING OF GRAININESS.

ULTRASOUND-ASSISTED EXTRACTION METHOD WAS APPLIED FOR PHENOLIC COMPOUNDS EXTRACTION FROM JUJUBE BY THE SIMULTANEOUS MAXIMIZATION OF THE YIELD IN THE ANTIOXIDANT ACTIVITY USING THE RESPONSE SURFACE METHODOLOGY. A BOX-BEHNKEN WAS USED TO INVESTIGATE THE EFFECTS OF FOUR INDEPENDENT VARIABLES, NAMELY TIME (20-50 MIN), TEMPERATURE (20-50OC), SOUND INTENSITY (60-100%) AND SOLVENT COMPOSITION (40-80%) ON THE DEPENDENT VARIABLES (ANTIOXIDANT ACTIVITY). A SECONDORDER POLYNOMIAL MODEL WAS USED TO DESCRIBE THE EXPERIMENTAL DATA REGARDING THE TOTAL PHENOLICS.CORRELATION COEFFICIENT (R2) OF THE MODEL FOR TOTAL PHENOLIC CONTENT WAS 0.98. OPTIMAL CONDITIONS FOR TOTAL PHENOLIC CONTENT WERE TEMPERATURE 35OC, 80% SOLVENT COMPOSITION, SOUND INTENSITY 100% AND 48 MIN. IN OPTIMAL CONDITIONS, THE ANTIOXIDANT ACTIVITY OF 5.35 WAS PREDICTED BY THE MODEL. UNDER OPTIMIZED CONDITIONS THE EXPERIMENTAL VALUES AGREED WITH THE VALUES PREDICTED BY MODELS.

ICE CREAM IS A COMPLEX SYSTEM CONSISTING OF ICE CRYSTALS, AIR CELLS AND FAT GLOBULES EMBEDDED IN A HIGH VISCOUS FREEZE CONCENTRATED MATRIX PHASE. THE MICROSTRUCTURE OF THESE CONSTITUENTS HAS SIGNIFICANT IMPACT ON THE CONSUMER QUALITY CHARACTERISTICS AND ITS SPECIFIC MANIPULATION IS OF GREAT INTEREST. ICE CREAM IS A GOOD EXAMPLE OF A PRODUCT THAT REQUIRES SEVERAL MICROSCOPICAL APPROACHES TO FULLY UNDERSTAND ITS STRUCTURE, AND THE INFLUENCE THAT CHANGES IN THAT STRUCTURE HAVE ON THE PROPERTIES OF THE PRODUCT. THE KEY STRUCTURAL ELEMENTS IN ICE-CREAM PRODUCTION ARE ICE CRYSTALS, AIR CELLS, FAT DROPLETS AND CASEIN MICELLES.

TEXTURAL PROPERTIES AND MICROSTRUCTURE OF LOW FAT IRANIAN WHITE BRINED CHEESE WERE AFFECTED BY POLYSACCHARIDE AND PROTEIN ADDITION. RETENTION OF AROMATIC COMPOUNDS IN CHEESE TEXTURE INCREASED WHEN K-CARRAGEENAN WAS ADDED TO LOW FAT CHEESE DUE TO FORMATION OF GEL NETWORK AS A RESULT OF WATER BINDING CAPACITY OF THE POLYSACCHARIDE. WHEN WPC WAS ADDED TO LOW FAT CHEESE, RETENTION OF AROMATIC COMPOUNDS INCREASED DUE TO THE PRESENCE OF B-LACTOGLOBULIN.

THIS STUDY AIMED AT EXTRACTING PHENOLICS OF MINT AS NATURAL ANTIOXIDANT SOURCES USING COLD SOLVENT METHOD AND EXAMINING THEIR ANTIOXIDANT PROPERTIES THROUGH DETERMINING THE STABILITY DURATION IN SUNFLOWER OIL. MINT EXTRACTS WERE EXTRACTED USING COLD SOLVENT METHOD BY TWO SOLVENTS, METHANOL AND ACETONE. EXTRACTION EFFICIENCY WAS DETERMINED AND THE PHENOLICS VALUES OF THE EXTRACTS WERE MEASURED USING FOLIN - CIOCALTEU METHOD. ANTIOXIDANT EFFECT OF DIFFERENT CONCENTRATIONS (0.5, 0.3, 0.1 AND 0.05%) OF PHENOLICS OF MINT EXTRACTS ON RETARDING OXIDATION IN SUNFLOWER OIL WAS EXAMINED THROUGH RANCIMAT AND PEROXIDE INDEX TESTS. THE RESULTS SHOWED THAT THE TYPE OF THE SOLVENT AFFECTED SIGNIFICANTLY ON PHENOLICS EXTRACTION EFFICIENCY. THE RESULT OF THIS STUDY REVEALED THAT THE EXTRACTION EFFICIENCY AND THE PHENOLICS CONTENT WHICH EXTRACTED USING METHANOL WERE HIGHER AS COMPARED TO THE EXTRACTION USING ACETONE. THE RESULTS OBTAINED BY EXAMINING ANTIOXIDANT PROPERTY OF MINT EXTRACTS IN SUNFLOWER OIL REVEALED THAT INCREASING THE CONCENTRATION OF THE EXTRACTS HAD A SIGNIFICANT EFFECT ON IMPROVING ANTIOXIDANT PROPERTY.

THE PRESENT INVESTIGATION WAS CARRIED OUT ON PREPARATION AND UTILIZATION OF FERMENTED WHEY PROTEIN CONCENTRATE (FWPC) AND WHEY PERMEATE (WP) IN BREAD TO IMPROVE ITS QUALITY. FWPC AND WP WERE PREPARED FROM WHEY OBTAINED DURING FETA CHEESE MAKING AND WERE SEPARATELY INCORPORATED IN BREAD AT 0 (CONTROL), 25, 50, 75 AND 100% INSTEAD OF WATER (V/V) THROUGHOUT DOUGH PREPARATION. INCREASING OF WP UP TO 50% INCREASED VOLUME AND HEIGHT AND SPECIFIC VOLUME OF LOAVES AND THEREAFTER SLIGHTLY DECREASED. HOWEVER, ALL BREADS SUPPLEMENTED WITH WP HAD HIGHER VOLUME AND HEIGHT AS COMPARED TO CONTROL. CONTRADICTORY TO WP, INCREASING THE LEVEL OF FWPC, EXCEPT AT LEVEL 25%, PROGRESSIVELY DECREASED LOAF VOLUME AND HEIGHT. BREAD SAMPLES CONTAINING 75 AND 100% FWPC HAD SIGNIFICANTLY LOWER LOAF VOLUME, HEIGHT AND SPECIFIC VOLUME THAN CONTROL AND OTHER SUPPLEMENTED SAMPLE. THE HIGHEST LOAF VOLUME (622 CC), LOAF HEIGHT (9.2 CM) AND SPECIFIC VOLUME (4.46 CC/G) WERE RECORDED FOR BREADS CONTAINING 50% WP. INDEPENDENT OF WHEY TYPE (WP OR FWPC) AND INCORPORATION LEVELS, BAKING LOSS OF BREAD DECREASED SIGNIFICANTLY WITH WP OR FWPC FORTIFICATION COMPARED TO THE CONTROL, INDICATING HIGHER MOISTURE RETAINED IN SUPPLEMENTED BREADS. THE HIGHEST BAKING LOSS WAS RELATED TO CONTROL AS 19.02%, WHILE THE LOWEST MONITORED FOR SUPPLEMENTED BREADS WITH 100% FWPC AS 15.83%.

SOCIAL CHANGES, GLOBALIZATION, PACKAGING LIFE CYCLES, AND THE REQUIREMENT FOR STRICT SAFETY MEASURES ARE INCREASING THE PRESSURE TO PRODUCE NEW PACKAGING SYSTEMS, ABLE TO TRANSPORT FOOD ITEMS AND THAT ALSO ALLOW THE TRACEABILITY ALONG THE FOOD DISTRIBUTION CHAIN. CONSUMERS HAVE INCREASINGLY INTERESTED IN READY-TO-EAT COMMODITIES WITH FRESH-LIKE AND HEALTHY ATTRIBUTES. THIS MANNER IS THE REASON OF RAISING THE COMMERCIALIZATION OF MINIMALLY PROCESSED FOODS. IN FACT, THE APPLICATIONS OF POLYMER NANOTECHNOLOGY CAN PROVIDE NEW FOOD PACKAGING MATERIALS WITH IMPROVED MECHANICAL BARRIER AND ANTIMICROBIAL PROPERTIES, TOGETHER WITH NANO-SENSORS FOR TRACING AND MONITORING THE CONDITION OF FOOD DURING TRANSPORT AND STORAGE.

FOAMING CONDITIONS OF POTATO PUREE WERE OPTIMIZED USING RESPONSE SURFACE METHODOLOGY (RSM) WITH RESPECT TO ARABIC GUM CONCENTRATION (0.1-0.9% W/W), POTATO PUREE TO WATER RATIO (1: 1-2: 1 W/W) AND WHIPPING TIME (3-9 MIN) FOR MINIMUM FOAM DENSITY AND FOAM DRAINAGE VOLUME AS RESPONSE VARIABLES.. TWENTY EXPERIMENTS WERE CARRIED OUT USING A CENTRAL COMPOSITE DESIGN WITH THREE INDEPENDENT VARIABLES. THE OPTIMIZED CONDITIONS WERE ARABIC GUM CONCENTRATION=0.77, POTATO PUREE TO WATER RATIO=2: 1 W/W AND WHIPPING TIME=6.8 MIN IN ORDER TO OBTAIN FOAM DENSITY AND FOAM DRAINAGE VOLUME WERE 0.3 GCM-3 AND 5 ML, RESPECTIVELY.

BACKGROUND AND OBJECTIVE: RESULTS FROM CONDUCTED STUDIES ON TAMARIND EXTRACT SUGGEST THAT PLANT EXTRACTS ARE ONE OF THE EXCELLENT SOURCES OF ANTIOXIDANTS. IN GENERAL, THE NATURAL ANTIOXIDANTS IN THE FOOD, PHARMACEUTICAL, COSMETIC, HEALTH CARE INDUSTRIES ARE USED AND ADDITIVES, NORMALLY, ARE USED TO ENHANCE THE QUALITY OF PRODUCTS SUSTAINABILITY.

SOY’S PRODUCTS AND THEIR NUTRITIONAL VALUE HAVE BEEN STUDIED BY SOME RESEARCHERS. IN THIS STUDY A NEW PRODUCT (SOY MILK PASTILLE) WAS PRODUCED FROM SOY MILK, STRAWBERRY FLAVOR, MIXTURE OF HYDROCOLLOIDS, SWEETENERS, PH ADJUTANTS AND OTHER INGREDIENTS. FIRST, TYPE AND LEVELS OF HYDROCOLLOIDS, SWEETENER AND PRODUCTION METHOD WERE EVALUATED. THEN, THE EFFECT OF GRAPE CONCENTRATE INSTEAD OF INVERT SUGAR ON NUTRITIONAL VALUES AND SENSORY PROPERTIES WAS STUDIED. THE RESULTS SHOWED THAT OVERALL ACCEPTANCE OF SOY PASTILLES THAT CONTENT OF GRAPE CONCENTRATE DECREASED IN DESPITE OF SOME GOOD EFFECTS ON NUTRITIONAL VALUES AND SENSORY ACCEPTABILITY.

FOOD PACKAGING, AN IMPORTANT DISCIPLINE IN THE AREA OF FOOD TECHNOLOGY, CONCERNS PRESERVATION AND PROTECTION OF FOODS, AS WELL FROM OXIDATIVE AND MICROBIAL SPOILAGE. THE OBJECTIVE OF THIS RESEARCH IS EVALUATION OF THE EFFECT OF WHEY PROTEIN BASED EDIBLE COATING ON THE MICROBIAL PROPERTIES OF FRESH MUTTON AFTER 0, 1, 3 AND 5 DAYS AT REFRIGERATOR STORAGE. THE MICROBIAL PROPERTIES (TOTAL COUNT AND PSYCHROPHILIC BACTERIA) OF THE COATED AND UNCOATED SAMPLES WERE ANALYZED. THE RESULTS SHOWED THAT, TOTAL COUNT, PSYCHROPHILIC BACTERIA OF THE COATED AND UNCOATED SAMPLES DID NOT HAVE SIGNIFICANT DIFFERENCES (P>0.05). THEREFORE WHEY PROTEIN BASED EDIBLE COATING COULD NOT REDUCE THE MICROBIAL LOAD OF FRESH MUTTON.

ACIDIFIED MILK DRINKS ARE POPULAR DRINKS DIVERSELY CONSUMED IN MANY COUNTRIES. LOWERING OF PH TO LESS THAN 4.2 CAN BE PERFORMED BY DIRECT ADDITION OF ACIDS OR ACTIVITY OF LACTIC ACID BACTERIA. SEPARATION OF SERUM, DUE TO AGGREGATION OF MILK PROTEINS, IS THE MAIN INDUSTRIAL DEFECT IN THESE TYPES OF BEVERAGES. HYDROCOLLOIDS ARE VERY COMMONLY USED TO PREVENT SERUM SEPARATION IN ACIDIFIED MILK DRINKS BY INCREASING THE VISCOSITY, ELECTROSTATIC OR/AND STERIC REPULSION.VISCOSITY INCREASE CAN ALSO BE ACHIEVED BY EMPLOYING OF EXOPOLYSACCHARIDES-PRODUCING STARTER CULTURES. CASEIN-WHEY PROTEINS RATIO ALTERATION, UP TO A CERTAIN LEVEL, IS CAPABLE OF STABILIZING THE SYSTEM. HOWEVER, HOMOGENIZATION PRESSURE INCREASE HAS NO SIGNIFICANT INFLUENCE ON THE PREVENTION OF SERUM SEPARATION IN ACIDIFIED MILK DRINKS.

AN ELECTROCHEMICAL SENSOR WAS FABRICATED FOR SUCROSE USING GLASSY CARBON ELECTRODE MODIFIED WITH CUPRIC OXIDE (CUO) /MULTIWALL CARBON NANOTUBES (MWCNTS) NANOCOMPOSITE. SCANNING ELECTRON MICROSCOPY (SEM) AND X-RAY DIFFRACTION (XRD) WERE USED TO CHARACTERIZE THE MORPHOLOGY AND STRUCTURE OF THE NANOCOMPOSITE. THE ELECTROCHEMICAL CHARACTERIZATION OF CUO/MWCNTS NANOCOMPOSITE MODIFIED GLASSY CARBON (GC) ELECTRODE WAS INVESTIGATED BY CYCLIC VOLTAMMETRY (CV) AND ELECTROCHEMICAL IMPEDANCE SPECTROSCOPY (EIS). SYNERGISTIC EFFECT OF CUO/MWCNTS/GC ELECTRODE LED TO A SELECTIVE OXIDATION OF SUCROSE IN AN ALKALINE MEDIUM. THE ELECTRODE WAS APPLIED TO MEASURE SUCROSE IN SUGAR BEET JUICES, DEMONSTRATING ITS POTENTIAL AS A SUCROSE SENSOR.

THE EFFECT OF USING EDIBLE COATINGS PSYLLIUM SEED GUM IN THREE CONCENTRATIONS OF 0.05, 0.1 AND 0.2 PERCENT AND THE COMPARISON TO THE EFFECT OF CHITOSAN TRADE GUM ON RED DELICIOUS APPLE IN CONCENTRATION OF 1% WAS STUDIED. FACTORS EVALUATED IN THE STUDY OF COLOR AND TEXTURAL PROPERTIES OF THE APPLES DURING 8 DAYS OF STORAGE WERE AFTER COATING. TEST RESULTS SHOWED THAT THE ENZYMATIC BROWNING FACTOR OF NATIVE GUM COATED BY PSYLLIUM IN CONCENTRATION OF 0.2% AND 1%CHITOSAN CONCENTRATION WAS THE LOWEST AND THE ABILITY OF CLEARLY EDIBLE COATINGS TO RELAY THE ENZYMATIC BROWNING AND PRESERVATION COLOR OF APPLES WAS ILLUSTRATED. TEXTURAL FACTORS EVALUATED IN THE STUDY INCLUDED FIRMNESS AND TPA FACTORS SUCH AS ADHESIVENESS, COHESIVENESS, CHEWINESS AND HARDNESS WERE MEASURED. IN ALL EVALUATED FACTORS, COMMERCIAL CHITOSAN GUM SHOWED BETTER CHARACTERIZATION IN PRESERVATION OF TEXTURE AND DEPENDING ON THE OTHER CONCENTRATIONS OF PSYLLIUM SEED GUM AFTER CHITOSAN SHOWED THE BETTER CHARACTERIZATION IN MAINTAINING PRIMARY TEXTURE OF APPLES. IN THIS STUDY, THE EFFECT OF PSYLLIUM NATIVE GUM IN PREVENTING ENZYMATIC BROWNING AND MAINTAINING THE RELATIVE QUALITY OF THE TEXTURE WAS CONFIRMED.

PERSIAN GUM, MOUNTAIN ALMOND TREE (AMYGDALUSSCOPARIA) EXUDATE, IS A TRANSPARENT EDIBLE GUM WHICH CAN BE FOUND IN DIFFERENT FORESTS OF IRAN (FARS AND AZARBAYJAN PROVINCES). THIS GUM HAS AND COULD HAVE MANY PHARMACEUTICAL, FOOD AND INDUSTRIAL APPLICATIONS. HOWEVER, IT IS NOT USED IN A COMMERCIAL PRACTICE IN FOOD PRODUCTION.THIS GUM CONSISTS OF SOLUBLE (% 25-30) AND INSOLUBLE FRACTIONS (% 70-75). THEREFORE, IN THE PRESENT STUDY, WITH A VIEW TO UTILIZE THE GUM FOR BROADER APPLICATIONS, MODIFICATION OF INSOLUBLE FRACTION WAS CARRIED OUT USING ACRYLAMIDE IN THE PRESENCE OF SODIUM HYDROXIDE UNDER DIFFERENT REACTION CONDITIONS. THE EFFECT OF INSOLUBLE FRACTION OF PERSIAN GUM (0.5-1.5G) AND ACRYLAMIDE CONCENTRATION (0.08-0.112 MOL), TEMPERATURE (30-60OC) AND TIME (1-3 H) ON SOLUBILITY INCREASEMENT, WAS INVESTIGATED USING RESPONSE SURFACE METHODOLOGY (RSM). MAXIMUM SOLUBILITY (>65%) WAS OBTAINED IN 1.5 % ON DRY BASIS OF SOLUBLE FRACTION OF PERSIAN GUM, 0.08 MOL ACRYLAMIDE AT 60OC FOR 3 H. INTRINSIC VISCOSITY AND MOLECULAR WEIGHT DETERMINATION PROVED MODIFICATION REACTION LED TO REDUCTION IN MOLECULAR WEIGHT. IN ADDITION, EFFECT OF PH AND ELECTROLYTES ON RHEOLOGICAL PROPERTIES SHOWED SOLUBLE FRACTION OF OPTIMUM MODIFIED GUM IS AN ANIONIC HYDROCOLLOIDS.

IN THIS STUDY, THE INFLUENCES OF FRYING TIME AND LENTIL FLOUR ADDITION TO THE BATTER FORMULATION ON THE QUALITY OF SIMULATED CRISPY DEEP-FRIED CRUSTS WAS INVESTIGATED BY USING A DEEP-FRIED CRUST MODEL. TO DETERMINE THE EFFECTS OF LENTIL FLOUR, DIFFERENT CONCENTRATION OF LENTIL FLOUR (10%, 25% AND 50% W/W) WAS REPLACED WITH WHEAT FLOUR. CONTROL BATTER FORMULATION CONTAINED ONLY WHEAT FLOUR. MOISTURE CONTENT, OIL CONTENT, COLOR AND HARDNESS OF THE SAMPLES WERE DETERMINED.CRUST MODELS WERE FRIED AT 160OC AND 180OC FOR 90, 180, 270 AND 360 S. BATTER FORMULATIONS AND FRYING TIME SIGNIFICANTLY (P<0.05) AFFECTED MOISTURE CONTENT, OIL CONTENT AND COLOR OF CRUST MODELS. BATTER FORMULATION AND FRYING TIME SIGNIFICANTLY (P<0.05) AFFECTED MOISTURE AND OIL CONTENT OF CRUSTS.SUBSTITUTION OF DIFFERENT CONCENTRATION OF LENTIL FLOURS TO THE BATTER FORMULATION DECREASED THE OIL CONTENT OF THE FINAL PRODUCT.50% LENTIL FLOUR SUBSTITUTED WAS FOUND TO BE AN EFFECTIVE FORMULATION IN DECREASING OIL CONTENT OF FRIED CRUSTS IN ALL OF THE TIMES. CONTROL SAMPLE SHOWED THE LOWEST MOISTURE CONTENT AND HIGHEST OIL CONTENT AMONG ALL THE FORMULATIONS.THE MEAN MOISTURE AND FAT CONTENT OF FRIED CRUSTS CONTAINED 50% LENTIL FLOUR SUBSTITUTION AND CONTROL, FRIED AT 180OC, FOR 6 MIN WERE 0.217±0.087, 0.006±0.003, AND 0.215±0.005, 0.248±0.004, (G/G DB), RESPECTIVELY. BY INCREASING SUBSTITUTION OF LENTIL FLOUR IN BATTER FORMULATION, COLOR WAS DARKER.

IN THIS STUDY, IT WAS AIMED TO COMPARE THE RHEOLOGICAL PROPERTIES OF CARBOXYMETHYLCELLULOSE (CMC) IN AQUEOUS SOLUTIONS AND THEIR CORRESPONDING EMULSIONS CONTAINING 0.05, 0.1, 0.25 AND 0.5% CMC IN THE AQUEOUS PHASE. SAMPLES WITH 0.05 AND 0.1% CMC SHOWED NEWTONIAN BEHAVIOR BUT SHEAR-THINNING BEHAVIOR WAS OBSERVED IN CMC SOLUTIONS AND EMULSIONS WITH INCREASING CMC CONCENTRATIONS TO 0.25 AND 0.5%. RHEOLOGICAL BEHAVIOR OF ALL SAMPLES WERE MODELED BY POWER LAW (R2=0.986-197) AND CASSON MODELS (R2=0.968-1). ACCORDING TO “OSTWALD-DE WAELE” MODEL, THE CONSISTENCY INDEX OF ALL SAMPLES WAS INCREASED AND THE FLOW BEHAVIOR INDEX DECREASED WITH INCREASING CMC CONCENTRATION. ADDITION OF CMC INCREASED THE EMULSION STABILITY OF O/W EMULSIONS. THIS STABILITY WAS INCREASED WITH INCREASING CMC CONCENTRATIONS.

IN THIS RESEARCH, THE EFFECTS OF CHITOSAN (CH) (0, 0.5 AND 1.5%) ON MOISTURE AND OIL CONTENT OF DEEP-FAT-FRIED KURDISH CHEESE NUGGETS WAS STUDIED, AND ARTIFICIAL NEURAL NETWORK WAS APPLIED FOR MODELING OF THESE PARAMETERS DURING FRYING. EITHER PRETREATED OR CONTROL SAMPLES WERE FRIED AT 150, 170 AND 190OC FOR 0, 1, 2, 3 AND 4 MIN. THE RESULTS INDICATED THAT MOISTURE CONTENT DECREASED WITH INCREASING FRYING TIME AND TEMPERATURE. THE HIGHEST REDUCTION IN FAT ABSORPTION DURING FRYING WAS OBSERVED IN SAMPLES WERE COATED WITH BATTER CONTAINING CH (1.5%) THAT INCLUDE 19.42%. AN ARTIFICIAL NETURAL NETWORK WAS DEVELOPED TO ESTIMATE MOISTURE AND OIL CONTENT OF FRIED CHEESE NUGGETS. THE DEVELOPED ARTIFICIAL NEURAL NETWORK WHICH INCLUDED 19 HIDDEN NEURONS COULD PREDICT MOISTURE AND OIL CONTENT WITH CORRELATION COEFFICIENT OF 0.92 AND 0.92 FOR MOISTURE CORE AND CRUST AND 0.84 AND 0.85 FOR OIL CONTENT, RESPECTIVELY. THESE RESULTS INDICATION METHOD FOR MOISTURE AND OIL CONTENT OF DEEP-FAT-FRIED KURDISH CHEESE NUGGETS.

THE PURPOSE OF THE CURRENT STUDY WAS TO DETERMINE THE PHYSICOCHEMICAL PROPERTIES AND FATTY ACID PROFILE OF SUNFLOWER AND SOY BEAN OIL EXTRACTED BY SOKSLEH METHODS. THE PHYSICOCHEMICAL PROPERTIES WERE EVALUATED BY PEROXIDE VALUE, ACIDITY, SOAPY NUMBER, SOAPY MATERIAL AND NON SOAPY MATERIAL. THE FATTY ACID COMPOSITIONS OF SUNFLOWER AND SOY BEAN OIL WERE IDENTIFIED AND DETERMINED USING GAS CHROMATOGRAPHY (GC). THE RESULTS OF PHYSICOCHEMICAL PROPERTIES EXHIBITED THAT EXCEPT OF PEROXIDE VALUE WHICH SOYBEAN OIL WAS HIGHER THAN SUNFLOWER OIL, ALL OF FACTORS WERE SIMILAR. THE RESULTS OF GC DEMONSTRATED THAT SUNFLOWER AND SOY BEAN OILS WERE FOUND TO BE GOOD SOURCES OF POLY UNSATURATED FATTY ACIDS WITH TOTAL POLY UNSATURATED FATTY ACID 86.81 %AND 83.11% RESPECTIVELY. ACCORDING TO THE RESULTS LINOLEIC AND PALMITIC ACID WERE MOST ABUNDANT UNSATURATED AND SATURATED FATTY ACIDS IN BOTH SAMPLES RESPECTIVELY. THE LEVEL OF LINOLENIC ACID IN SOYBEAN OIL (6.5 %) WAS HIGHER THAN SUNFLOWER OIL (0.11%).

ONE OF THE PATHOGENIC BACTERIA SPECIES IN THE GENUS OF LACTOCOCCUSIS LACTOCOCCUS GARVIEAE. IT CAUSES HUMAN DISEASE (ENDOCARDITIS) AND MASTITIS IN DAIRY COWS TO APPEAR. THE PRESENCE OF THESE BACTERIA IN THE RAW MILK PRODUCTS LIKE LIGHVAN CHEESE WAS REPORTED. LIGHVAN CHEESE IS A TRADITIONAL CHEESE WHICH IS MADE FROM RAW SHEEP'S MILK. IN THIS STUDY, AT FIRST, 1500 COLONIES SIMILAR TO LACTOCOCCAL GENERA ISOLATED FROM DIFFERENT SOURCES SUCH AS FRESH GRASS, FRESH MILK, CURD, FRESH CHEESE AND RIPENED CHEESE ACCORDING TO COLONY MORPHOLOGY.THEN, THE 625 ISOLATES WERE SELECTED BY GRAM STAIN. THE BIOCHEMICAL TESTS CARRIED OUT TO SELECT 60 ISOLATES OF LACTOCOCCAL GENUS AND THE PCR WAS USED TO DETERMINE THE 16S RRNA GENE SEQUENCE REGION TO IDENTIFY SPECIES. BASED ON MOLECULAR IDENTIFICATION 50 SPECIES, WERE BELONGED TO THE LACTOCOCCAL GENERA AND FINALLY TWO SPECIES OF LACTOCOCCUS WERE LACTOCOCCUS GARVIEAE, ACCORDING TO THE RESULTS, THE PRESENCE OF TWO SPECIES OF LACTOCOCCUS GARVIEAE (FRESH MILK AND CURD) WAS DEMONSTRATED IN THE EARLY STAGES OF LIGHVAN CHEESE PRODUCTION, BUT, THERE WAS NO PRESENCE OF THE BACTERIA IN FRESH CHEESE AND RIPENED CHEESE.

TWO TYPES OF POLYMERS WERE TESTED IN THIS STUDY, POLY (ETHYLENE TEREPHTHALATE) (PET) AS A SYNTHETIC EXAMPLE AND POLY (LACTIC ACID) (PLA) AS A NATURAL POLYMER. DSC ANALYSES SHOWED THAT USE OF NANOFILLER INCREASES THE DEGREE OF CRYSTALLINITY (XC) OF BOTH PET AND PLA POLYMERS BUT THE EFFECT WAS MORE NOTICEABLE ON PET NANOCOMPOSITES. THE POINT OF CRYSTALLIZATION OF PLA AND PET NANOCOMPOSITES OCCURRED AT HIGHER TEMPERATURES IN COMPARISON TO NEAT POLYMERS. RESULTS OF THE MECHANICAL TEST SHOWED THAT FOR BOTH PET AND PLA NANOCOMPOSITES, THE MOST SUCCESSFUL TOUGHENING EFFECT WAS OBSERVED AT 3 WT% LOADING OF TIO2 NANOPARTICLES. SEM MICROGRAPHS REVEALED UNIFORM DISTRIBUTION OF TIO2 NANOPARTICLES AT 1 AND 3 WT% LOADING LEVELS. THE RESULTS OF WAXD SPECTRA EXPLAINED THAT CRYSTAL TYPE IN PLA AND PET WAS NOT AFFECTED BY PRESENCE OF TIO2 NANOPARTICLES.

OMEGA-3 FATTY ACIDS ARE IMPORTANT IN PHARMACEUTICAL AND FOOD INDUSTRIES. EICOSAPENTAENOIC (EPA) AND DOCOSAHEXAENOIC (DHA) ESSENTIAL FATTY ACIDS ARE IMPORTANT FOR GROWTH AND HEALTH. STUDIES ON DIFFERENT REGIONS OF THE WORLD HAVE SHOWN THAT ESKIMOS AND INHABITANTS OF THE MEDITERRANEAN ARE SUFFERING FROM HEART DISEASE MUCH LOWER THAN THE OTHERS. FISH CELLAR SUCH AS CLUPEONELLA DELICATULA, TUNA FISH AND SALMON ARE GOOD EXAMPLES OF THE RICHEST SOURCES OF THESE FATTY ACIDS. THERE ARE DIFFERENT METHODS FOR SEPARATION AND CONCENTRATION OF THESE FATTY ACIDS. SIMPLE DISTILLATION, MOLECULAR DISTILLATION AND SUPERCRITICAL FLUID EXTRACTION, EXTRACTED WITH UREA COMPLEX, EXTRACTION WITH LIPASE AND ABSORPTION CHROMATOGRAPHY ARE THE MOST IMPORTANT METHODS. EXTRACTION METHOD WITH FALLING FILM MOLECULAR DISTILLATION APPARATUS IS ONE OF THE ECONOMICAL TECHNIQUE. THIS DEVICE WAS DESIGNED AND BUILT IN ORDER TO STUDY THE EFFECTIVE PARAMETERS ON EXTRACTED OMEGA-3 FATTY ACIDS. EFFECTS OF FEED METHYLATION, FEED TEMPERATURE, DISTILLATION CHAMBER PRESSURE AND FEED FLOW RATE ON PRODUCT PURITY WERE INVESTIGATED LATER. IT WAS DETERMINED THAT WITHOUT METHYLATION SEPARATION, DISTILLATION EFFICIENCY IS DECREASED. THE BEST PERFORMANCE PRODUCT WAS THEREFORE PRODUCED WITH ACCEPTABLE PURITY AT 230OC. THE SEPARATION DOES NOT OCCUR IN VACUUM PRESSURES, HIGHER THAN 0.1 MMHG. THE STATISTICAL ANALYSIS HAS SHOWN THAT DIFFERENCES BETWEEN DATA ARE LOGIC.

BACKGROUND AND OBJECTIVE: RESULTS FROM CONDUCTED STUDIES ON TAMARIND EXTRACT SUGGEST THAT PLANT EXTRACTS ARE ONE OF THE EXCELLENT SOURCES OF ANTIOXIDANTS. IN GENERAL, THE NATURAL ANTIOXIDANTS IN THE FOOD, PHARMACEUTICAL, COSMETIC, HEALTH CARE INDUSTRIES ARE USED AND ADDITIVES, NORMALLY, ARE USED TO ENHANCE THE QUALITY OF PRODUCTS SUSTAINABILITY.

IN RECENT TIMES, INCREASING ATTENTION HAS BEEN PAID TO DEVELOP AND TEST FILMS WITH FUNCTIONAL PROPERTIES IN ORDER TO IMPROVE FOOD SAFETY AND SHELF LIFE. ACTIVE BIOMOLECULES SUCH AS CHITOSAN HAVE A SIGNIFICANT ROLE IN FOOD APPLICATION FOR MAINTENANCE QUALITY A WIDE VARIETY OF FOOD PRODUCTS. CHITOSAN PROPERTIES IS MAINLY DUE TO ITS BIODEGRADABILITY, BIOCOMPATIBILITY, ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY, NON-TOXICITY, DRUG DELIVERY, THERAPEUTIC ASPECTS AND VERSATILE CHEMICAL AND PHYSICAL PROPERTIES.

PISTACHIO OIL HAS IMPORTANT NUTRITIONAL AND THERAPEUTIC PROPERTIES BECAUSE OF HIGH CONCENTRATION OF ESSENTIAL FATTY ACIDS. THE EXTRACTION METHOD USED TO OBTAIN NATURAL COMPOUNDS FROM ROW MATTER IS CRITICAL FOR PRODUCT QUALITY AND ESPECIALLY FOR PROTECTION OF THEIR NUTRITION VALUE.THIS STUDY WAS CONDUCTED TO COMPARE FATTY ACID COMPOSITION OF PISTACHIO OIL EXTRACTED BY TWO CONVENTIONAL PROCEDURES: SOXHLET EXTRACTION (SOX) AND MACERATION. DIFFERENT SOLVENTS: N -HEXAN (HX), DICHLOROMETHANE (DCM), ETHYL ACETATE (ETAC) AND ETHANOL (ETOH) IN TERM OF POLARITY INDEX WERE USED. THE HIGHEST UNSATURATED FATTY ACID CONTENT (88.493%) WAS OBTAINED BY SOX WITH ETAC. SOX METHOD EXTRACTED THE MOST CONCENTRATION OF OLEIC AND LINOLENIC ACIDS (51.99% AND 0.385% RESPECTIVELY). ALTHOUGH LINOLEIC ACID HAD HIGHER CONCENTRATION (36.32%) IN MAC METHOD.

A COLLECTION OF ENTEROCOCCI SPP. (ABOUT 96 ISOLATES) WERE ISOLATED FROM TWO IRANIAN RAW MILK CHEESES, KNOWN AS LIGHVAN AND KOOZEH CHEESES AND IDENTIFIED AS ENT. FAECIUM, ENT. FAECALIS, ENT. DURANS, ENT. CASSELIFLAVUS AND ENT. ITALICUS BY 16S RDNA SEQUENCING. THESE 96 ISOLATES WERE SUBJECTED TO AGAR- SPOT AND WELL-DIFFUSION ASSAY IN ORDER TO DETECT THE BACTERIOCIN- PRODUCING ABILITY. ACCORDING TO AGAR- SPOT METHOD, ONLY 48 ISOLATES OUT OF 96, SHOWED BACTERIOCIN- PRODUCING ABILITY WITH CLEAR- ZONE PRODUCTION ON PLATES AGAINST INDICATOR ORGANISMS. WITH WELL- DIFFUSION ASSAY, THESE NUMBERS DECREASED TO 20 ISOLATES WHICH PRODUCED CLEAR ZONE. THEN, THESE 20 ISOLATES (STRAINS) WERE SUBJECTED TO REP- PCR FOR TYPING AND 15 DISTINCT REP- PCR PROFILES (PATTERNS) WERE IDENTIFIED.

TO SURVEY THE RELATIONSHIP BETWEEN CRUMB IMAGE AND SOME DOUGH RHEOLOGICAL FEATURES (ADHESIVENESS, COHESIVENESS, HARDNESS, STICKINESS, RESILIENCE AND CHEWINESS) OF BARBARI BREAD BASED ON DOUGH PROOFING TIME (20-60, MIN), MIXING TIME IN LOW (2-8, MIN) AND IN HIGH SPEED (2-8, MIN) A CENTRAL COMPOSITE ROTATABLE DESIGN WAS APPLIED. RESULTS REVEALED THAT BOTH CRUMBDE AND CRUMB LIGHTNESS OF BREAD HAD A NOTICEABLE CORRELATION WITH DOUGH COHESIVENESS (R=0.53, R=-0.63) AND DOUGH CHEWINESS (R=-0.64, R=0.50), RESPECTIVELY.BESIDES, CRUMB LIGHTNESS MAY BE PRESUMABLY CONSIDERED AS AN INDICATOR FOR DOUGH ADHESIVENESS (R=0.63), STICKINESS (R=0.60).ALSO, CRUMBDE MAY BE LIKELY USED FOR STUDY OF DOUGH HARDNESS VARIATION (R=-0.56) AND RESILIENCE (R=0.50). OUR FINDING SHOWED THAT THE VARIATION OF BREAD CRUMB COLOR CAN BE USEFUL FOR STUDY OF SOME DOUGH RHEOLOGICAL BEHAVIOR.

EXTRACTS OF MANY TYPES OF PLANTS THAT BE UTILIZED AS FLAVORING AND SEASONING AGENTS IN FOODS HAVE BEEN USED THERAPEUTICALLY FOR CENTURIES. SULPHUR COMPOUNDS, TERPENES AND TERPENE DERIVATIVES, PHENOLS, ESTERS, ALDEHYDES, ALCOHOLS AND GLYCOSIDES HAVE SHOWN ANTIMICROBIAL FUNCTIONS. SO FAR MANY LITERATURES HAVE BEEN STUDIED THE POTENTIAL USE OF BIOACTIVE PHYTOCHEMICALS IN FOOD AND PHARMACY INDUSTRIES. THUS, THIS PAPER REVIEWED SOME OF THE WORKS DONE TO EVALUATE ANTIMICROBIAL CHARACTERISTIC OF SOME HERBAL CHEMICALS, CARRIED OUT IN TARBIAT MODARES UNIVERSITY.

BACTERIOCINS ARE RIBOSOMALLY-SYNTHESIZED PEPTIDES OR PROTEINS WITH ANTIMICROBIAL ACTIVITY, PRODUCED BY DIFFERENT GROUPS OF BACTERIA. MANY LACTIC ACID BACTERIA (LAB) PRODUCE BACTERIOCINS WITH RATHER BROAD SPECTRA OF INHIBITION. SEVERAL LAB BACTERIOCINS OFFER POTENTIAL APPLICATIONS IN FOOD PRESERVATION, AND THE USE OF BACTERIOCINS IN THE FOOD INDUSTRY CAN HELP TO REDUCE THE ADDITION OF CHEMICAL PRESERVATIVES AS WELL AS THE INTENSITY OF HEAT TREATMENTS, RESULTING IN FOODS WHICH ARE MORE NATURALLY PRESERVED AND RICHER IN ORGANOLEPTIC AND NUTRITIONAL PROPERTIES. THESE NATURAL PRESERVATIVES CAN CONTROL THE GROWTH OF SPOILAGE AND PATHOGENIC BACTERIA IN FOODS. BACTERIOCINS CAN BE ADDED TO FOODS IN THE FORM OF CONCENTRATED PREPARATIONS AS FOOD PRESERVATIVES, SHELF-LIFE EXTENDERS, ADDITIVES OR INGREDIENTS, OR THEY CAN BE PRODUCED IN SITU BY BACTERIOCINOGENIC STARTERS, ADJUNCT OR PROTECTIVE CULTURES.IMMOBILIZED BACTERIOCINS CAN ALSO FIND APPLICATION FOR DEVELOPMENT OF BIOACTIVE FOOD PACKAGING. THE EFFECTIVENESS OF BACTERIOCINS IS OFTEN DICTATED BY ENVIRONMENTAL FACTORS LIKE PH, TEMPERATURE, FOOD COMPOSITION AND STRUCTURE, AS WELL AS THE FOOD MICROBIOTA. FOODS MUST BE CONSIDERED AS COMPLEX ECOSYSTEMS IN WHICH MICROBIAL INTERACTIONS MAY HAVE A GREAT INFLUENCE ON THE MICROBIAL BALANCE AND PROLIFERATION OF BENEFICIAL OR HARMFUL BACTERIA.

IN THIS PAPER, WE USE CAPABILITIES OF CELLULAR AUTOMATA SUCH AS SIMPLICITY OF STRUCTURE, BEING FORMULATED, PRODUCE INTERESTING AND COMPLEX BEHAVIOR OF SIMPLE CELLS, TO PROVIDE A MODEL FOR CHECKING OF ANTIBACTERIAL EFFECT OF NANO-ENCAPSULATED NISIN ON THE SHELF LIFE AND REDUCTION OF LISTERIA MONOCYTOGENES POPULATION IN FETA CHEESE. FOR THIS PURPOSE, AFTER DETERMINING THE CHARACTERISTICS AND RULES THAT ARE RELATING TO EACH OF LISTERIA MONOCYTOGENES, NISIN AND CAPSUL, WE SIMULATED SYSTEM IN AN ARTIFICIAL ENVIRONMENT BY USING SOFTWARE NETLOGO. THEN, TO EVALUATE THE MODEL, WE COMPARE THE RESULTS OF THE MODEL WITH REAL WORLD BEHAVIOR (LABORATORY RESULTS), IN THE FORM OF DIAGRAM.THE RESULTS OF THE MODEL SUCH AS THE PERFORMED LABORATORY RESULTS WITNESS AGAINST IS THAT ACTION OF ENCAPSULATING OF NISIN IN THE NANO-CAPSULES HAS HAD SIGNIFICANT EFFECT IN THE CONTROL OF LISTERIA POPULATION.

FLIXWEED (DESCURAINIA SOPHIA L.) IS ONE OF THE LOCAL PLANTS WHICH ITS SEEDS CONTAIN QUITE A NUMBER OF NUTRACEUTICALS. IT IS OFTEN USED AS A TRADITIONAL HERBAL MEDICINE OVER THE YEARS. IN ADDITION, IN DIFFERENT PARTS OF IRAN THE SEEDS OF THIS PLANT ARE USED TO PREPARE SYRUP (SHARBAT). DESPITE THE MEDICINAL AND NUTRITIOUS ADVANTAGES OF THIS PRODUCT, ITS PRECIPITATION IS ONE OF THE COMMON PROBLEMS WHICH RESTRICT THEIR COMMERCIAL USAGE.THEREFORE, IN THIS STUDY THE EFFECT OF TWO NATIVE GUMS [PERSIAN GUM (PG) AND GUM TRAGACANTH (GT)] AS WELL AS THEIR SOLUBLE AND INSOLUBLE FRACTIONS WERE INVESTIGATED ON THE STABILIZATION OF FLIXWEED SYRUP (FLIXWEED, 5 WT%, BASIL SEEDS 0.5 WT%, SUCROSE, 10 WT%). MOREOVER, THE EFFECT OF TRIVALENT IONS (FECL3, 0.0025 MOL) ON RHEOLOGICAL AND SENSORY PROPERTIES WAS STUDIED. THE RESULTS INDICATED THAT THE 0.8 WT% INSOLUBLE FRACTION OF PG, 0.05 WT% SOLUBLE FRACTION OF GT, 0.14WT% INSOLUBLE FRACTION OF GT WERE ABLE TO STABILIZE FLIXWEED SYRUP. IN SYRUP CONTAINING SOLUBLE FRACTIONS OF GT, THE PRESENCE OF FECL3 CAUSED CONSIDERABLE INCREASING OF VISCOSITY. MOREOVER, THE SHEARING LOWERED THE VISCOSITY, BUT THE VISCOSITY RETURNED TO INITIAL STATE AFTER RESTING.

THE EVOLUTION OF NON PROTEIN NITROGEN (NPN), TOTAL AND FREE AMINO ACIDS IN REDUCED FAT MOZZARELLA CHEESE, PREPARED BY FORMULATED MILK FOR MOZZARELLA CHEESE WITH OPTIMIZED TEXTURE, USING A SINGLE OF ADJUNCT STARTER CULTURES DURING STORAGE WAS STUDIED. THE CONCENTRATIONS OF NPN, FREE AND TOTAL AMINO ACIDS WERE SIGNIFICANTLY AFFECTED BY TYPE OF MICROORGANISM AND STORAGE TIME. THE TOTAL CONCENTRATION OF FREE AMINO ACIDS (TFAA) AND NPN IN REDUCED FAT CHEESES INOCULATED WITH ADJUNCT STARTER CULTURE WERE HIGHER THAN FULL FAT CONTROL CHEESE WITHOUT ANY ADJUNCT STARTER CULTURE. ALSO HIGHER LEVEL OF TFAA AND NPN WERE OBSERVED IN REDUCED FAT CHEESES MADE WITH SINGLE CULTURE OF LB. HELVETICUS. THE CONCENTRATION OF GLUTAMINE, METHIONINE AND LEUCINE AS MAJOR PRECURSORS AND CONTRIBUTORS TO SAPID TASTE AND FLAVOR COMPOUND IN REDUCED FAT CHEESES MADE WITH CULTURE OF LB. HELVETICUS WERE HIGHER THAN REDUCED FAT MOZZARELLA CHEESES INOCULATED WITH LB. CASEI AND STR. THERMOPHILUS, AND EVEN HIGHER THAN FULL FAT CONTROL CHEESE MADE WITH USUAL MESOPHILIC STARTER CULTURE.

COLD PLASMA IS ONE OF THE MOST INNOVATIVE TECHNOLOGIES THAT ITS STERILIZATION EFFECTS ON FOOD MATERIALS HAS BEEN VERY ATTRACTIVE OVER THE LAST DECADE.THEREFORE, IN THIS STUDY WE TRIED TO DESIGN A COLD PLASMA GENERATOR USING A MICROWAVE OVEN IN OUR LABORATORY.THEN, THE EFFECT OF EXPOSURE TIME (0, 60, 120, 240 AND 300 S) ON PASTEURIZATION OF EGG SHELLS AND ALUMINUM FOIL (INOCULATED WITH SALMONELLA) WAS INVESTIGATED WHERE THE REMAINING BACTERIA WERE COUNTED USING DROP METHOD.BASED ON OUR RESULTS, FIRSLY, THE DESIGNED SYSTEM WAS ABLE TO PRODUCE COLD PLASMA (TEMPERATURES BELOW 50OC), SECONDLY THIS SYSTEM WAS ABLE TO SIGNIFICANTLY REDUCE THE NUMBER OF MICROORGANISM (UP TO 5 LOG) IN A SHORT TIME (LESS THAN 3MIN). THEREFORE, OUR ACHIEVEMENTS CONFIRM THE CAPABILITY OF THIS SYSTEM FOR STERILIZATION OF FOOD AND PACKAGING MATERIALS WITHOUT USING HEAT OR CHEMICALS.

ULTRASOUND-ASSISTED EXTRACTION METHOD WAS APPLIED FOR PHENOLIC COMPOUNDS EXTRACTION FROM JUJUBE BY THE SIMULTANEOUS MAXIMIZATION OF THE YIELD IN THE TOTAL PHENOLICS USING THE RESPONSE SURFACE METHODOLOGY. A BOX-BEHNKEN WAS USED TO INVESTIGATE THE EFFECTS OF FOUR INDEPENDENT VARIABLES, NAMELY TIME (20-50 MIN), TEMPERATURE (20-50OC), SOUND INTENSITY (60-100%) AND SOLVENT COMPOSITION (40-80%) ON THE DEPENDENT VARIABLES (AMOUNT OF TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY). A SECOND-ORDER POLYNOMIAL MODEL WAS USED TO DESCRIBE THE EXPERIMENTAL DATA REGARDING THE TOTAL PHENOLICS. CORRELATION COEFFICIENT (R2) OF THE MODEL FOR TOTAL PHENOLIC CONTENT WAS 0.98.OPTIMAL CONDITIONS FOR TOTAL PHENOLIC CONTENT WERE TEMPERATURE 480C, 72% SOLVENT COMPOSITION, SOUND INTENSITY 96% AND 48 MIN. IN OPTIMAL CONDITIONS, THE TOTAL PHENOLIC CONTENT 15.8 MG GALLIC ACID EQUIVALENT /G DRY MATTER WAS PREDICTED BY THE MODEL. UNDER OPTIMIZED CONDITIONS THE EXPERIMENTAL VALUES AGREED WITH THE VALUES PREDICTED BY MODELS.

THE AIM OF THIS STUDY WAS TO ENCAPSULATE ORANGE PEEL OIL (OPO) USING MICROEMULSION TECHNIQUE. MICROEMULSIFICATION OF OPO WITH T60 AND PROPANOL WAS STUDIED IN 1: 1, 1: 2 AND 2: 1 SURFACTANT: COSURFACTANT RATIOS. DYNAMIC LIGHT SCATTERING RESULTS SHOWED THAT THE PARTICLE SIZES OF THE OPO CAPSULES IN O/W MICROEMULSIONS WITH 1% WT. OIL WERE LESS THAN 20 NM. O/W MICROEMULSION SYSTEMS ARE GOOD OPO VEHICLES AND OPO RELEASE FROM THESE SYSTEMS WAS MORE EFFICIENT THAN NONCAPSULATED OPO. THE EFFECTIVENESS OF MICROEMULSIONS IN ENCAPSULATING OF OPO WAS VERIFIED BY SENSORY ASSESSMENT OF BEVERAGES CONTAINING MICROEMULSIFIED OPO IN COMPARISON WITH ONES CONTAINING FREE ESSENTIAL OIL.

IN THIS RESEARCH, RESPONSE SURFACE METHODOLOGY (RSM) WAS APPLIED TO STUDY THE EFFECTS OF NA-MONTMORILLONITE (NA-MMT) AND GLYCEROL ON SOME OPTICAL PROPERTIES OF CORN STARCH FILMS. FILMS WERE PREPARED BY CASTING METHOD ACCORDING TO CENTRAL COMPOSITE DESIGN (CCD). ORIGINALLY IMAGE PROCESSING TECHNIQUE WAS USED IN ORDER TO ESTIMATE TRANSPARENCY AND WETABILITY OF THE FILMS. CONTACT ANGLE ANALYSIS REVEALED HYDROPHILICITY OF STARCH FILMS DECREASED UTILIZING NANOPARTICLES AND INCREASED WITH PLASTICIZER CONTENT.

MODIFIED ATMOSPHERE PACKAGING IS A DYNAMIC SYSTEM THAT THE INEVITABLE HEAT AND MASS TRANSFER PHENOMENA OCCUR DURING THEIR STORAGE. IN ORDER TO STUDY CHANGES IN A MAP SYSTEM, HEAT CONDUCTION AND CONVECTION, GAS SOLUTION AND DIFFUSION, GAS PERMEATION IN THE POLYMERIC FILM, EVAPORATION AND CONDENSATION PHENOMENA WERE MODELED. THE MODEL VALIDATED AGAINST EXPERIMENTAL DATA OF PART-BAKED SANGAK BREAD PACKAGED IN 100% CO2. THE HIGH COEFFICIENT OF CORRELATION AND LOW ROOT MEAN SQUARE ERROR BETWEEN EXPERIMENTAL AND PREDICTED DATA CONFIRMED THE DEVELOPED MATHEMATICAL MODEL AND ITS NUMERICAL SOLUTION. RESULTS SHOWED THAT THE STORAGE TEMPERATURE HAS AN IMPORTANT EFFECT ON THE HEADSPACE GAS COMPOSITION AND VOLUME OF PACKAGE. IN THIS STUDY, BECAUSE OF THE IMPORTANT EFFECT OF CO2 SOLUBILITY ON EQUILIBRIUM GAS COMPOSITION, CO2 SOLUBILITY FOR PART-BAKED SANGAK BREAD WAS MEASURED EXPERIMENTALLY. THIS MODEL IS A SUITABLE TOOL FOR OPTIMIZING THE MAP OF NON-RESPIRING PRODUCTS PACKED IN FLEXIBLE PLASTIC PACKAGES.

APPLYING SINGLE STAGE MICROWAVE-ASSISTED HYDRODISTILATION (MADH) AT POWER LEVEL 270 W, THE ESSENTIAL OIL OF ZIZIPHORA WERE EXTRACTED AND RESULTS WERE COMPARED WITH THOSE OF THE CONVENTIONAL HYDRODISTILATION (HD) TECHNIQUE IN TERMS OF EXTRACTION TIME, EXTRACTION YIELD/EFFICIENCY, CHEMICAL COMPOSITION, QUALITY OF THE ESSENTIAL OILS AND COST OF THE OPERATION. THE AMOUNT OF ESSENTIAL OILS EXTRACTED BY MAHD AT 270 W FOR 1 HR WAS SIMILAR TO THAT OBTAINED BY CONVENTIONAL HD FOR 4 HR. SCANNING ELECTRON MICROSCOPY (SEM) OF LEAVES UNDERGONE HD AND MAHD PROVIDED EVIDENCES AS TO A SUDDEN RUPTURE OF ESSENTIAL OIL GLANDS WITH MAHD. GAS CHROMATOGRAPHY–MASS SPECTROMETRY ANALYSIS OF THE EXTRACTED ESSENTIAL OILS INDICATED THAT THE USE OF MICROWAVE IRRADIATION DID NOT ADVERSELY INFLUENCE THE COMPOSITION OF THE ESSENTIAL OILS.MAHD WAS FOUND TO BE A GREEN TECHNOLOGY.

PHYSICAL CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR RELATIONSHIPS ARE NECESSARY FOR THE DESIGN OF SOME POSTHARVEST PROCESSING SYSTEMS SUCH AS HANDLING, SORTING AND PACKAGING MACHINES AND REDUCING THE PROCESSING COSTS. FOR PROPER DESIGN OF GRADING SYSTEMS, IMPORTANT RELATIONSHIPS AMONG THE MASS AND OTHER PROPERTIES OF FRUITS SUCH AS LENGTH, WIDTH, THICKNESS, VOLUMES AND PROJECTED AREAS MUST BE KNOWN.THE AIM OF THIS RESEARCH WAS TO MEASURE AND PRESENT SOME PHYSICAL PROPERTIES OF SOUR ORANGE FRUIT. IN ADDITION, SOUR ORANGE FRUIT MASS WAS CORRELATED TO MEASURED PHYSICAL PROPERTIES USING LINEAR, QUADRATIC, S-CURVE AND POWER MODELS. THE RESULTS SHOWED THAT THE CORRELATION OF THE MASS OF SOUR ORANGE FRUIT WITH ALL MEASURED PHYSICAL PROPERTIES WAS SIGNIFICANT AT THE 0.0 LEVEL. FOR MASS PREDICATION OF SOUR ORANGE FRUIT, THE BEST AND THE WORST MODELS WERE OBTAINED BASED ON THE VOLUME OF THE FRUIT ASSUMED AS ELLIPSOID SHAPE AND FIRST PROJECTED AREA OF THE FRUIT WITH DETERMINATION COEFFICIENTS (R2) OF 0.968 AND 0.835, RESPECTIVELY. AT LAST, FROM ECONOMICAL STANDPOINT, MASS MODELING OF SOUR ORANGE FRUIT BASED ON THE SECOND PROJECTED AREA IS RECOMMENDED.

SPIRULINA (ARTHROSPIRA PLATENSIS) IS A CYANOBACTERIA PRODUCED UNDER HOT AND ARID CLIMATES. LARGE SCALE PRODUCTION OF SPIRULINA PLATENSIS BIOMASS HAS BEEN EXTENDED DUE TO CONSIDERABLE NUTRITIONAL VALUE FOR USE AS FOOD SUPPLEMENTS. IT CONTAINS 60-70% (WB) PROTEINS, VITAMINS (A, B1, B2, B12), MINERALS (IRON, CALCIUM, POTASSIUM, PHOSPHORUS, MANGANESE, COPPER, ZINC, MAGNESIUM), HIGH VALUE PHYTONUTRIENTS AND PIGMENTS, WHICH HAVE APPLICATIONS IN HEALTHY FOODS AND THERAPEUTICS HAS BEEN RECEIVING MORE ATTENTION FROM RESEARCHERS. AFTER CULTIVATION AND HARVESTING, THE BIOMASS MUST BE DRIED, TO OBTAINED FINE POWDER WHICH SHOULD BE APPROPRIATE FOR USE IN FOOD PRODUCTS. THE AIM OF THIS STUDY WAS TO OBTAIN AND EVALUATE THE EXPERIMENTAL DATA OF SPIRULINA BIOMASS OVEN DRYING AND MODELING THE DRYING PROCESS USING EMPIRICAL MODELS. TO THIS PURPOSE, SPIRULINA BIOMASS FORMED TO FILAMENTS SHAPE WITH 2 MM THICKNESS AND DRYING PROCESS WAS DONE AT 50 AND 60OC. ALL EXPERIMENTS WERE PERFORMED IN TRIPLICATE. TO INVESTIGATE THE DRYING KINETICS, EFFECTIVE MOISTURE DIFFUSIVITY WERE USED. THE RESULTS SHOWED THAT INCREASE IN TEMPERATURE HAD SIGNIFICANT EFFECTS ON MOISTURE DIFFUSIVITY AND AS THE TEMPERATURE RISE, MOISTURE DIFFUSIVITY INCREASED.12 DIFFERENT MODELS WERE USED FOR MODELING OF DRYING KINETICS. THE MODELS WERE COMPARED BASED ON THE DETERMINATION COEFFICIENT (R2), THE SUM OF SQUARED ERRORS (SSE) AND THE ROOT MEAN SQUARE ERROR (RMSE) AND THE BEST MODELS FITTED TO THE DATA OF DRYING PROCESS WERE PAGE MODEL FOR 50OC AND A TOW TERM MODEL FOR 60OC.

NANO TECHNOLOGY IS ONE OF THE NEW METHODS IN THE FOOD INDUSTRY AND HELP IN THE DEVELOPMENT OF FOOD PACKAGING AND FOOD SECURITY, THE IMPROVEMENT OF PLASTIC BARRIERS AND IMPROVE FOOD SAFETY AND TO WARN CONSUMERS OF CONTAMINATED FOOD MATERIALS OF GREAT INTEREST. NANO-COMPOSITES ARE USED FOR PACKAGING AND FOOD SAFETY. NANOTECHNOLOGY IS ALSO USED FOR THE PRODUCTION OF STRONGER FLAVORED THINGS. TODAY MANY COMPANIES IMPROVED THE QUALITY OF THEIR PRODUCTS AND HAVE DOMINATED THE MARKET DUE TO NANOTECHNOLOGY. IN THIS DECADE, THERE HAS BEEN WIDESPREAD TALK OF SMART PACKAGING. IN THIS PAPER, THE IMPACT OF NANOTECHNOLOGY IN FOOD PACKAGING HAS BEEN STUDIED.

I. THE ENCAPSULATION OF AROMA COMPOUNDS INTO EDIBLE FILMS MATRICES CAN BE AN ALTERNATIVE TO PROTECT FOOD FLAVOR IN FOOD PROCESS. SIMILARLY, THE RELEASE OF THESE VOLATILE COMPOUNDS DURING PROCESSING OR CONSUMPTION CAN BE CONTROLLED. THE MEDIUM OF THE RELEASE OF AROMA COMPOUNDS COULD BE LIQUID, SOLID OR GASEOUS, SUCH AS FOODSTUFF, BEVERAGES OR AIR, RESPECTIVELY. THE RELEASE OF AROMA COMPOUNDS DEPEND ON MANY FACTORS SUCH AS PH, TEMPERATURE, TIME ETC., SO KINETIC DATA CAN BE USEFUL TO KNOW THE CONTRIBUTION OF EDIBLE FILMS TO THE AROMA RETENTION OF COATED FOOD PRODUCTS. AMONG THE METHODS TO ENCAPSULATE MOLECULES, SPRAY-DRYING A WELL KNOWN TECHNOLOGY IN THE FOOD INDUSTRY IS AT THE PRESENT THE MOST COMMONLY USED MICROENCAPSULATION METHOD FOR FOOD INGREDIENTS.

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

IN THIS STUDY, RHEOLOGICAL PROPERTIES OF TWO GUMS, SODIUM ALGINATE (ALG) AND METHYLCELLULOSE (MC) IN 5 CONCENTRATION LEVELS WERE STUDIED. TOTAL CONCENTRATION OF GUMS IN SOLUTION WAS 0.1% (W/V) AND DIFFERENT GUMS RATIOS (100% (ALG), 75% (ALG) AND 25% MC, 50% (ALG) AND 50% (MC), 25% (ALG) AND 75% (MC), AND 100% (MC) WERE PREPARED. MEASUREMENTS WERE CARRIED OUT AT 25OC. CONSEQUENTLY THE SYNERGISTIC EFFECT OF THESE GUMS IN DIFFERENT PH VALUES (3, 5 AND 7) IN 0.1% (W/V) CONCENTRATION WAS INVESTIGATED. OBTAINED DATA INDICATED THAT DISPERSIONS WHICH CONTAIN THESE POLYMERS SHOWED SHEAR THICKENING BEHAVIOR AS MENTION IN THE TEXT.

IN THIS PAPER, WE USE CELLULAR AUTOMATA TO PROVIDE A MODEL FOR CHECKING OF POPULATION OF LISTERIA MONOCYTOGENES IN FETA CHEESE DURING ITS RIPENING. FOR THIS PURPOSE, AFTER DETERMINING THE CHARACTERISTICS AND RULES OF LISTERIA MONOCYTOGENES, WE SIMULATED SYSTEM IN AN ARTIFICIAL ENVIRONMENT BY USING SOFTWARE NETLOGO.THEN, TO EVALUATE THE MODEL, WE COMPARE THE RESULTS OF THE MODEL WITH REAL WORLD BEHAVIOR (LABORATORY RESULTS), IN THE FORM OF DIAGRAM.RESULTS OF THE MODEL SUCH AS PERFORMED LABORATORY RESULTS WITNESS AGAINST IS THAT WITH REDUCTION IN CHEESE PH, LISTERIA POPULATION REDUCE.

EFFECT OF CALCIUM SALT (CACL 2, 1 AND 5 MM) AND PH (3, 5 AND 7) ON RHEOLOGICAL PROPERTIES OF XANTHANCARBOXYMETHYL CELLULOSE BLEND SOLUTIONS HAVE BEEN INVESTIGATED. GUM SOLUTIONS IN ALL RATIOS SHOWED SHEAR THINNING FLOW BEHAVIOR THAT WAS ADJUSTED TO THE HERSCHEL-BULKLEY MODEL. SALT ADDITION AND PH DECREASING CAUSE APPARENT VISCOSITY REDUCTION.

DARK CHOCOLATE IS A SUSPENSION OF SOLID PARTICLES FROM SUGAR AND COCOA DISPERSED IN A FAT CONTINUOUS PHASE IN A PROCESS ASSISTED BY EMULSIFIERS, USUALLY A COMBINATION OF LECITHIN AND POLYGLYCEROLPOLYRICINOLEATE. SOME HUMECTANT MATERIALS SUCH AS GLYCERIN ARE ADDED TO THE CHOCOLATE INGREDIENTS. BROWN COLOR OF CHOCOLATES, WHICH IS ONE OF THE MOST QUALITY ATTRIBUTES, AFFECTED BY CHOCOLATE FORMULATION AND PROCESSING. THE AIM OF THIS STUDY WAS TO FOLLOW COLOR CHANGES ON THE SURFACE OF INDUSTRIAL-MADE DARK CHOCOLATE UNDER DIFFERENT CONCENTRATION OF THREE TYPES OF LECITHIN, POLYGLYCEROLPOLYRICINOLEATE (BOTH ON 0.25-0.5 %) AND GLYCERIN (0.1-0.25 %), AND UNDER TWO LEVELS OF COOLING TEMPERATURE (7AND -18OC). A MINOLTA COLORIMETER WAS USED TO DETERMINE COLOR OF SAMPLES AND THE PARAMETERS MEASURED WERE L, A AND B. WHITENESS INDEX WAS CALCULATED BY A FORMULA USING L, A AND B VALUES. THE RESULTS SHOWED THAT THE EMULSIFIERS HAD A STRONG INTERACTIONS AND A CONSIDERABLE EFFECT ON COLOR INDICES. BASED ON THE RESULTS THE COOLING TEMPERATURE EXERTS A GREAT EFFECT ON THE COLOR PARAMETERS.

LATHYRUS SATIVUS LINN. (CHICKLING VETCH OR GRASS PEA) SEEDS COULD BE VALUABLE SOURCES OF PROTEIN, PROTEIN CONSTITUTES 25.6-28.4% OF THE SEED DRY WEIGHT. IT IS CULTIVATED WIDELY IN EVERY PART OF IRAN BUT SCARCE STUDIES ABOUT THEIR PROTEIN ISOLATED PRODUCTION EXIST. IN THIS RESEARCH, A SERIES OF STATISTICALLY DESIGNED STUDIES (CENTRAL COMPOSITE DESIGN (CCD) AND RESPONSE SURFACE METHODOLOGY (RSM)) WERE PERFORMED TO INVESTIGATE THE EFFECT OF EACH OF THE INDEPENDENT VARIABLES (TIME, 20-80 MINUTES), (WATER TO SOLID RATIO, 1: 5-1: 20) AND (PH, 2.5-10) ON PROTEIN EXTRACTION YIELD AND PURITY. RESULTS SHOWED THAT EXTRACTION TIME AND PH ARE TWO EFFECTIVE FACTORS ON QUALITY AND PURITY OF THE PROTEIN ISOLATED (P<0.001), IN THE EVENT THAT QUADRATIC OF WATER TO SOLID RATIO IS SIGNIFICANT AT THE 5%. THE OPTIMUM PROTEIN PURITY WAS FOUND TO BE93.6 %AT 43.38 MIN, PH 2.57 AND WATER: SOLID RATIOS OF 9.91.RESULTS OF THIS RESEARCH SHOWED A GOOD PERFORMANCE OF RESPONSE SURFACE METHODOLOGY IN THE OPTIMIZATION OF THIS PROCESS.

THE AIM OF THIS STUDY WAS TO EVALUATION THE EFFECT OF DIFFERENT FRYING CONDITION INCLUDE ATMOSPHERIC AND VACUUM ON SOME PHYSICOCHEMICAL PROPERTIES (COLOR PROPERTIES, DENSITY, REFRACT INDEX, TOTAL POLAR AND POLYMER COMPOUNDS, VISCOSITY, ACID AND PEROXIDE VALUE) OF THE OIL DURING TENTH DAY OF PROCESS. IN BOTH CONDITION CHEMICAL REACTION WAS HAPPENED BUT WITH LOWER INTENSITY IN VACUUM FRYING. IT MEANS IN ATMOSPHERIC FRYING OXIDATION AND HYDROLYSIS REACTION WAS HIGHER THAN VACUUM FRYING, THEREFORE DENSITY, REFRACT INDEX TOTAL POLAR AND POLYMER COMPOUNDS, VISCOSITY, ACID AND PEROXIDE VALUE WAS HIGHER IN THIS CONDITION THAN VACUUM FRYING. ACCORDING TO THIS RESULT VACUUM FRYING AT 115OC RETAIN THE OIL QUALITY AND LONGER USAGE OF OIL IN COMPARE TO ATMOSPHERIC FRYING AT 180OC.

THE PRESENT STUDY WAS CARRIED OUT TO INVESTIGATE THE EFFECT OF COATING, STORAGE TEMPERATURE, AND STORAGE TIME IN ORDER TO INCREASE THE SHELF LIFE AND TO AVOID THE POSTHARVEST LOSSES OF THE BELL PEPPERS. IN PHYSICAL CHARACTERISTICS GENERAL APPEARANCE (COLOR AND TEXTURE OF FRUIT), WEIGHT LOSS AND ALSO SHRINKAGE PERCENTAGE WERE STUDIED DURING STORAGE. BELL PEPPERS WERE COATED WITH A. VERA AND SESAME OIL AND STORED AT 4, 10, 15 AND 23OC, FOR 30 DAYS. PHYSICOCHEMICAL CHARACTERISTICS WERE ANALYZED AFTER 2, 6, 10, 14, 18, 22, 26 AND 30 DAYS OF STORAGE. DURING COLD STORAGE, UNCOATED FRUIT SHOWED INCREASE IN RESPIRATION RATE, RAPID WEIGHT LOSS AND COLOR CHANGES, ACCELERATED SOFTENING AND RIPENING POPULATIONS, THESE PROCESSES BEING MORE INTENSE DURING THE SHELF LIFE PERIODS. BELL PEPPERS TREATED WITH A. VERA GEL SIGNIFICANTLY DELAYED THE ABOVE PARAMETERS RELATED TO POSTHARVEST QUALITY LOSSES, AND STORABILITY COULD BE EXTENDED.MOREOVER, THE COMBINATION OF A. VERA GEL COATING AND COLD STORAGE IS SIGNIFICANTLY DIFFERENCE FROM THAT IN ROOM TEMPERATURE STORAGE FOR WEIGHT LOSS PERCENTAGE AND SHELF LIFE DURING ONE MONTH OF STORAGE.