Modeling of thin-layer drying kinetics of kameh (native khashk)
Hadi
Bagheri
PhD. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Mahammadmahdi
Seyedabadi
M. Sc. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Mahdi
Kashani nejad
Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
text
article
2014
per
Drying is one of way to increase shelf-life of products. In present paper, the drying behavior of Kameh was evaluated in several of geometric forms of it under hot air dryer based on the three mathematical models; consist of page, HiiLaw-Cloke and Modified Henderson and Pabase. The experimental drying trials were carry out at three temperature levels of 65, 75 and 85 °C for three various geometric forms (typical circular, cylindrical and blade) and with two different thicknesses (1 and 3 cm). The experiments were performed in two replication. Given the experimental data, the drying behavior of Kameh examined and coefficient of each model were found in several of geometric forms. Accuracy of models was appraised by three parameters of R2, RMSE, and SSE. According the results, the effective moisture diffusivity was raised by increasing temperature, thickness, and changing the geometry of the samples to blade form. Moreover, the fitting of three models revealed that the page model has the best model compared to the others due to the highest R2 and the least RMSE and SSE. The Modeling changes in relative humidity treatments with different models revealed that page model (model 1, Table 2) good best fit (R2=0/99) with the relative humidity values and as the best model was selected for predicting thin-layer drying kinetics of thin kameh under experimental conditions.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
3
16
https://jift.irost.ir/article_66_25b189706905d116bdeecf82e8e1c860.pdf
dx.doi.org/10.22104/jift.2014.66
Effects of ultrasound waves on carrot juice quality using of RSM
Maryam
Tavakoli-Dakhrabadi
M. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
author
Zohreh
Hamidi-Esfahani
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
author
Soleiman
Abbasi
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University
author
text
article
2014
per
Carrot is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties. These days novel methods have been applied corresponding to undesirable effects of conventional heat treatment on quality characteristics of carrot juice. In this study, effects of ultrasound power (from 200 to 700 W), temperature (from 30 to 60 ̊C) and treatment time (from 5 to 15 min) on total phenol content, antoxidative activity and cloud stability of treated carrot juice have been investigated. Response surface methodology (RSM) based on three factor five level central composite designs was applied to analyses the results. Effect of all the independent variables on total phenol content was significant and results to decrease it. Also changes of antioxidative activity were significant during the ultrasound treatment and decreased by increasing the power and time. By increasing the ultrasound power cloud stability at first increased and then reduced. Changes trend of cloud stability during the power increasing was opposite during the temperature increasing. The results show the qualitative characteristics of treated carrot juice by ultrasound were more desirable than untreated sample. Therefore ultrasound is a suitable replacement for the conventional heat treatment.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
17
25
https://jift.irost.ir/article_68_4c93d4eae7aeefabac7a3eb62c7d20fe.pdf
dx.doi.org/10.22104/jift.2014.68
Investigating physical, mechanical and anti-bacterial properties of active LDPE films incorporating nano-clays modified with nano-silver particles
Soheyla
Samadpour Hendvaria
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
author
S. Hadi
Peighambardoust
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
author
S. Jamaledin
Peighambardoust
Faculty of Chemical & Petroleum Engineering, University of Tabriz, Tabriz
author
text
article
2014
per
Antibacterial efficiency of LDPE/Cloisite 30B-Ag nanocomposite films against Escherichia coli and Staphylococcus aureus bacteria were examined. Silver modified clay was treated using ion exchange reaction with silver nitrate solution. Low density polyethylene (LDPE) films incorporating Ag modified nanoclays were prepared by melt extrusion technique using a twin-screw extruder. Characterization of LDPE/Cloisite 30B-Ag nanocomposite films and Cloisite 30B-Ag nanoparticles was carried out using atomic absorption spectroscopy, scanning electron microscopy, X-ray diffraction, mechanical and microbial tests. Presence and incorporation of metallic Ag in the interlayer space of clays was confirmed by atomic absorption spectroscopy. The amount of metallic Ag particles in the clay was obtained to be 2.3 % (w/w) for Ag modified Cloisite 30B. Comparison of the antimicrobial results of pure LDPE and LDPE/Cloisite 30B-Ag nanocomposite films showed more than 90% decrease in bacterial colony counts achieved by adding this type of nanoparticles.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
27
37
https://jift.irost.ir/article_74_e2451a90c5edc915d51ce6d631fd174b.pdf
dx.doi.org/10.22104/jift.2014.74
Investigating effect of homogenization pressure and stages on some physicochemical properties of probiotic low fat yoghurt
Ramouna
Masoud
Graduated from Department of Food Science & Technology, Faculty of Agriculture, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
author
Vajiheh
Fadaei Noghani
Assistant professor of Department of Food Science & Technology, Faculty of Agriculture, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
author
Kianoush
Khosravi-Darani
Associate professor (in Research), Dept. of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
author
text
article
2014
per
Nowadays, the usage of probiotic products especially yoghurt due to having wonderful and health properties has become popular in the world. In this study, the effect of homogenization pressures (100, 150 and 200 bar) and stages (1 and 2) on some physicochemical properties was investigated. The milk used for producing youghurt samples was preheated at°60 C and homogenized at 100, 150 and 200 bar; then, heated at °85C for 30 minutes. After cooling milk up to fermentation temperature (42ºC), it was inoculated with mixture starter culture ABY1 and incubated. During fermentation, pH dropped until it reached 4.5. After fermentation, prepared yoghurt samples were held in refrigerator (4ºC). Some physicochemical (pH, titratable acidity, viscosity, syneresis, redox potential) were determined during a 21-days cold storage (4ºC). With increasing pressure and stages of homogenization during storage, pH, viscosity and redox potential decreased (p
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
39
48
https://jift.irost.ir/article_67_cae1db31eaab260fd5d3139462e262ab.pdf
dx.doi.org/10.22104/jift.2014.67
Properties of zein based microcomposite film containing modified montmorillonite
Zohreh
Davarpanah
PhD Student of Food Science and Technology, Department of Food Science, College of Agriculture, Isfahan University of Technology, Isfahan
author
Javad
Keramat
Associate professor of food engineering, agricultural faculty, Isfahan University of Technology, Isfahan
author
Naser
Hamdami
Assistant professor of food engineering, agricultural faculty, Isfahan University of Technology, Isfahan
author
Mohammad
Shahedi
Professor of food engineering, agricultural faculty, Isfahan University of Technology, Isfahan
author
Tayebeh
Behzad
Assistant professor, chemistry engineering faculty, Isfahan University of Technology, Isfahan
author
text
article
2014
per
Demand for degradable and biocompatible polymers is rapidly increasing, especially in the food packaging sector where it is highly encouraged by environmental management policies. The development of biodegradable polymers is a promising solution which has been growing interest during the past decades by the industry. The objective of this study was to prepare a montmorillonite reinforced zein based microcomposite film and investigate its structural, mechanical, thermal and barrier properties. The film was produced through solvent casting method with different amounts of zein contents: 0, 1, 3, 5 and 10 weight percentage. Then, the structural, mechanical, thermal and barrier properties were measured. The data were analyzed based on completely randomized blocked design. The images obtained through Field Emission-Scanning Electron Microscopy (FE-SEM) and X-Ray Diffraction (XRD) proved the microcomposite structure of the film. Based on the measurements, the mechanical properties of the films and their permeability to humidity didn’t show direct relation with the amount of montmorillonite content. The maximum value of Young’s modulus and strain were found for the samples with 3 and 10 percent of montmorillonite, respectively. The lowest permeability to humidity was found for the film containing 5 percent of reinforcement. It seemed that montmorillonite couldn’t change the thermal stability of the films. The results revealed that little amount of montmorillonite can improve the mechanical and barrier properties of the zein film. These improvements are attributed to the high modulus of montmorillonite and a complicated route formation in the protein network, respectively.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
49
56
https://jift.irost.ir/article_70_945f9d07b733f81641f0a34e9ebef48d.pdf
dx.doi.org/10.22104/jift.2014.70
Effect of rotation velocity, concentration and temperature on fluid behavior of apricot trunk gum solution
S. Parya
Samaei
MSc Student, Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources
author
Mohammad
Ghorbani
Associate Professor, Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources
author
Alireza
Sadeghi Mahoonak
Associate Professor, Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources
author
S. Mahdi
Jafari
Associate Professor, Department of food science and technology, Gorgan University of Agricultural Sciences and Natural Resources
author
text
article
2014
per
Hydrocolloids are widely used in food industry for various purposes. They increase viscosity of solutions by absorbing water. Viscosity is an important factor of quality assessment in most food materials and has an influence on the behavioral properties of food materials as emulsifier, stabilizer or suspending agent. In this study the rheological properties of apricot trunk gum were examined at five concentrations (0.5 to 2.5%), five temperatures (20 to 60°C) and 18 rotational velocity levels (up to 200rpm). The effect of these variables on the gum apparent viscosity was also evaluated. Shear rate and shear stress values were measured by a Brookfield viscometer. The results showed that at lower concentrations (0.5 to 1.5 %), with increasing the rotational speed the amount of apparent viscosity remained constant and the solution had a Newtonian behavior, however at higher concentrations (2 and 2.5%), the apparent viscosity decreased with increasing in rotational speed due to Pseudoplastic behavior of the gum. In all treatments, the apparent viscosities were amplified by increasing in the the gum concentration, and the apparent viscosity was reduced by an increase in the temperature and rotational velocsity.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
57
65
https://jift.irost.ir/article_72_dbe71113313319edd7bac068a51009b2.pdf
dx.doi.org/10.22104/jift.2014.72
Vitamin A Palimitae Bearing Nano-structured Lipid Carrier (NLC): Factors Affecting Particle Size, Encapsulation Efficiency and Stability
Akram
Pezeshky
Department of Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
author
Babak
Ghanbarzadeh
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Hamed
Hamishehkar
Department of Pharmaceutical Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
author
Mohammad
Moghadam
Department of Crop Production and Plant breeding, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Maryam
Mohammadi
Department of Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
text
article
2014
per
The encapsulation of nutraceutical compounds in lipid-based carrier systems, like nano structured lipid carrier (NLC), is effective in preservation against their degradation during processing and storage. The objective of the present work was to prepare vitamin A palmitate NLC and investigate the influence of several factors on particle size, encapsulation efficiency and stability of prepared particles. The hot homogenization technique was applied to produce NLC dispersions and the optimum formulation determined with different circumstances changes, including surfactant concentration, solid lipid type (Compritol ATO 888, Cetyl palmitate, Precirol ATO 5), liquid oil type (Miglyol 812, Octyl octanoate) and lipid-oil ratio. NLCs prepared at 6% poloxamer 407 concentration and at 10:1 precirol (solid lipid) to Octyloctanoate containing 3% vitamin A palmitate concentration (liquid oil) ratio showed significantly smaller size and narrower size distribution range (78 nm and 0.6 respectively). The encapsulation efficiency of this optimum formulation was 98.5% and was stable during 70 days storage. The solid lipid type and lipid-oil ratio had significant influence on particle size of formulations and the surfactant concentration showed no significant effect except at higher concentration like 8%.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
67
82
https://jift.irost.ir/article_73_fb9e57a2d0fab5ddb1bccff3af7e6c4c.pdf
dx.doi.org/10.22104/jift.2014.73
The Comparison of chemical structure and thermal stability of the Pistacia Khinjuk kernel oil as a new source of vegetable oil with olive oil
Fatemeh
Hamedani
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
author
Mohammad Hosein
Haddad Khodaparast
Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, mashhad, Iran.
author
Reza
Esmaeilzadeh kenari
Department of Food Science and Technology, Agricultural Sciences & Natural Resources University of Sari, Sari, Iran
author
Smaeel
Ataee-salehi
Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
author
text
article
2014
per
Identification and cultivation of new oilseeds is a major step forward in providing the required oil in Iran. In the country Pistachio trees such as P. khinjuk, have formed the more than 1200000 hectares of land in the country. In this study, the chemical structure of the P. khinjuk kernel oil such as the fatty acid structure, tocopherol composition and the refractive index were determined. Also its oxidative stability during heat treatment at 170 ° C for 8 hours was compared by Conjugated Diene Value (CDV) Oil/Oxidative Stability Index (OSI) with olive oil. Investigation showed that kernel of Khinjuk has 30٪ oil. Kernel oil contains more than 80 percentages unsaturated fatty acids (USFA) and dominant fatty acid is oleic acid (57.39%).Also total tocopherols, Refractive Index were 619.4 mg/kg, 1.47 degree respectively. The results also showed that there was statistically Significant differences between means of CDV and OSI between the olive and khinjuk kernel oils. According to the results mentioned above, P. khinjuk kernel oil as a new source of vegetable oil is unsaturated such as cottonseed and sunflower oils. Well as P. khinjuk kernel oil has a more oxidative stability compared to olive oil, that can be attributed to its antioxidant composition in particular tocopherols.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
83
91
https://jift.irost.ir/article_71_cabdbe75b69e99072b57f581e93bad85.pdf
dx.doi.org/10.22104/jift.2014.71
Assessment of Trans Fatty Acids content in Iranian food products
Maryam
Teimouri
Department of Clinical Biochemistry, Tehran University of Medical Science
author
Mohammad
Najafi
Department of Clinical Biochemistry, Iran University of Medical Science
author
Mohammad Reza
Eskandarion
Department of Clinical Biochemistry, Tehran University of Medical Science
author
Fereshteh
Parto
Department of Clinical Biochemistry, Iran University of Medical Science
author
text
article
2014
per
Cardiovascular disease (CVD) is a major cause of morbidity and mortality worldwide. Clinical practice guidelines recommend that individuals with CVD are routinely instructed to engage in self-care including diet restrictions. Among the dietary fat, Trans Fatty Acids (TFA), especially these produced industrially (IP-TFAs) are the most important risk factors for cardiovascular disease. The aim of this study was to evaluate the amount of TFAs in oral oils and food products that are commonly consumed by Iranian population. A total of 46 samples were chosen by random systematic method from producer list (obtained from health ministry) and were collected from different supermarkets in Iran. The fatty acids were extracted using official methods of analysis of AOCO international and were methylated with N-hexane and potassium hydroxide solution in methanol. Then, the fatty acid composition was assessed by gas chromatograph equipped with a FID detector in presence of standards. TFAs were detected in 33 samples. Trans-9-octadecamonoenoic acid and All-Trans-9,12-octadecadienoic acid distributions were significant (P-value=0.001, P-value= 0.000, respectively) but not for All-Trans-9,12,15-octadecatrienoic (P-value=0.903). Amount of trans fatty acids ranged from 0 to 1.7927 (in margarine samples). The highest level of TFAs in measurable products were found in butter (1.74%) and snack (0.84%) groups. The distribution of cis/trans ratio of Trans-C18:1 and Trans C18: 2 was not significant (respectively, P-value = 0.188 and P-value = 0.254). Although the total TFA contents were at the allowable range but their amounts in some groups including butter and snack were high so that it is suitable to reduce them in food servings.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
2
v.
1
no.
2014
93
100
https://jift.irost.ir/article_69_167ed702136b5c90faf9349edb140fc9.pdf
dx.doi.org/10.22104/jift.2014.69