Determination of pear bruises due to a thin edge compression load by CT scan method
Mohsen
Azadbakht
Associate Professor of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Mohammad
Vahedi Torshizi
Msc. Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Mohammad Javad
Mahmoodi
Msc. Student of Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
text
article
2019
per
In this research via CT scan, the relationship between physical properties of pears and storage times with bruise due to loading force was investigated. Before loading and storing, 50 pears were examined using CT scan and 27 pears with zero bruise percentage were selected. Dimensions of pears (length, width, thickness) were measured, then properties such as the equivalent diameter, geometric mean diameter, spherical coefficient, surface area and aspect ratio of calculus were calculated, then selected pears were subjected to quasi-static loading with a thin edge pressure with three forces of 15, 20 and 25 N and 5, 10 and 15 days storage was used to investigate the effect of forces on pears. Then, after loading and storing, using the CT scan in each period of storage, the rate of pear bruise was calculated. The results of the experiments showed that there is an inverse relation between geometric diameter, arithmetic and equivalent diameter, spherical coefficient and aspect ratio with the bruise percentage. Also, a direct and unreasonable relationship between the level of the surface area and the percentage of bruising was obtained. Also, according to the obtained results, during the 5-day storage period, the amount of geometric diameter, arithmetic and equivalent diameter, spherical and aspect ratio on the percentage of bruising were not significantly affected and percentage of bruising can be almost zero and with increasing storage, the above parameter's will affect the percentage of bruising.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
305
321
https://jift.irost.ir/article_700_debeca7943c116a3251eb0a73e30d85a.pdf
dx.doi.org/10.22104/jift.2018.2842.1684
Effect of gums on dynamic rheology of instant camel yogurt: Optimization using mixture design and Firefly Algorithm
Morteza
Kashaninejad
PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM),
author
Sayyed Mohammad Ali
Razavi
Professor in food physics and Engineering in Department of Food Science& Technology , Agriculture Faculty , Ferdowsi University of Mashhad, Iran
author
text
article
2019
per
In this paper, the effect of carboxyl methyl cellulose (CMC), konjac gum (KG) and sage seed gum (SSG) and their mixtures on dynamic rheological properties of the instant camel yogurt samples were investigated, Then, these properties were optimized using mixture design models and firefly algorithm. The results of the stress sweep tests for different samples showed that the elastic modulus (G ') values were greater than viscous modulus (G') indicating behavior essentially like that of solids. Results showed the synergistic effect of these three gums, especially the synergistic effect of SSG and CMC on the critical strain and the yield stress of instant camel yogurt samples. Frequency sweep test results showed that samples had a typical weak gel-like structure behavior at any given frequency and complex viscosity (*) had a linear correlation with frequency. SSG had the most positive effect on k’, k" and k* but the combination with CMC and KG could also improve this effect. All the linear terms in the predicted models for the n’, n" and n* parameters were insignificant (P
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
323
339
https://jift.irost.ir/article_735_70484f7a58797ffab5cafc3f77f7fb2f.pdf
dx.doi.org/10.22104/jift.2018.2888.1698
Design and development of a machine vision system to determine the apparent apple imperfections
Sulmaz
Janati
MSc student, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Khuzestan Agricultural Sciences and Natural Resources of University.
author
Saman
Abdanan Mehdizadeh
Assistant professor of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Khuzestan Agricultural Sciences and Natural Resources University
author
Hadi
Orak
Graduated MSc, Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Khuzestan Agricultural Sciences and Natural Resources University.
author
text
article
2019
per
The machine vision system is one of the newest systems for identifying the quality of agricultural products. Apple is one of the fruits whose apparent quality used by customer to select this product at the market. Automatic detection of faulty apples through the machine's visual system is difficult due to the non-uniform of distribution of on the surface and the similarity between actual defects with the color changes of the fruit peel. For this purpose, in this study, a new method for detecting apparent defects of apple using a machine vision system with a combination of auto-correction of light was presented. In order to classify the samples, the histogram of the taken images was corrected based on the RGB method, then three-color and 11 textural features were extracted. Based on the results of the feature selection, the best features for the highest accuracy in the classification were respectively entropy, energy, correlation and local smooth. Finally, for categorization of data, two classifiers namely relevance vector machine (RVM) and support vector machine (SVM) were used. Based on the classification results, the accuracy of the RVM classification was 95% in the sound group, 82% in the unsound group and 88.5% in for total accuracy; but the accuracy of the SVM classification was 100% in the sound group, 94.23% in the unsound group and 97.11% for total accuracy. Therefore, in order to detect sound samples from unsound ones the SVM classification is more suitable than the RVM, due to the greater accuracy and less error.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
341
350
https://jift.irost.ir/article_667_b3e12dd6692c8b517d9fa5f07031c67c.pdf
dx.doi.org/10.22104/jift.2018.2868.1693
Applying Electronic Nose System for Qualitative Classification of Iranian Black Tea
Sayed Hossein
Payman
Associate Professor, Department of Agricultural Mechanization Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Guilan, Iran
author
Adel
Bakhshipour Ziaratgahi
Assistant Professor, Department of Agricultural Mechanization Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Guilan, Iran
author
Alireza
Sanaeifar
PhD, Department of Biosystems Engineering, Shiraz University, Shiraz, Fars, Iran
author
text
article
2019
per
Tea is one of the strategic products in north of Iran. The tea produced in tea factories have different qualities as it is affected by various factors such as weather conditions during growth, soil, harvest time, as well as processing and preparation methods. In addition to its appearance, other essential properties of tea are its chemical compounds and aromatic characteristics. Investigating new and accurate methods for tea quality assessment has a significant effect on the development of tea processing industries. In this research, an electronic nose system was used to extract the characteristics of tea aroma and applying of these features for qualitative classification of black tea. Extracted Features from a sensor array, including ten different metal oxide gas sensors (MOS) were used for classification of five qualitative categories of black tea by means of chemometric methods. Results showed that the best classification performance was obtained by Artificial Neural Network (ANN) with a total classification accuracy of 88.00%. Also, Linear Discriminant Analysis (LDA) and Support Vector Machine (SVM) resulted in accuracies of 78.00% and 86.67% respectively. Based on the results of Principle Components Analysis (PCA), it was found that MQ7 and MQ2 sensors had the highest effect on the separation of different classes of tea. Generally, the performance of electronic nose system was suitable for qualitative classification of Iranian black tea.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
351
362
https://jift.irost.ir/article_743_6e3a5cf3af4f08f2f8f9dd78975f6511.pdf
dx.doi.org/10.22104/jift.2019.3117.1745
Effect of physical parameters on uniformity of temperature profile of Pistachio (Fandoghi cv.) during microwave heating
Amin
Rostami
Ph.D. Student, Department of Biosystems Engineering, Ferdowsi University of Mashhad.
author
Hassan
Sadrnia
Associate Professor, Department of Biosystems Engineering, Ferdowsi University of
author
Mehdi
Khojastehpour
Associate Professor Department of Biosystems Engineering Ferdowsi University of Mashhad
author
text
article
2019
per
Heating is one of the most commonly used methods for accessing various purposes in the food process. The main problems with microwave heating are the possibility of cold and hot spots. The aim of this study was to investigate the uniformity of temperature distribution in Fandoghi Pistachio under the microwave heating process under study conditions. Independent factors included the shape of product geometry, the position of the thermometer and the heating time. This research was based on a completely randomized design based on a factorial experiment of 2×6×4. Independent factors included the shape of product geometry, the position of the thermometer and the heating time. These experiments were performed separately for 900 and 630 w microwave power, and the temperature of the pistachio product was measured and recorded during the four-time heat treatment at six different positions of the product as an associated factor. The results of this study were based on two types of analysis of the comparison of the mean temperature of the samples and the determination of the relative non-uniformity index. The results showed that all the main effects were significant at 1% level in both applied power states. Comparison of means showed that in treatment "B" (cubic - 630 w) in 5 positions of 6 positions, there is no significant difference between the mean temperature under investigation. This means that the temperature distribution at different product positions at the end of the microwave heating period has been quite uniform. Subsequently, the cubic – 900 w and cylindrical- 630 w had the highest uniformity in temperature distribution. By calculating the relative non-uniformity index, the highest uniformity was obtained in cubic - 630 w.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
363
378
https://jift.irost.ir/article_647_8569aea3f05fec2caac1f35ddb58c058.pdf
dx.doi.org/10.22104/jift.2018.2762.1660
Optimization of controlled fermentation by Lactobacillus acidophilus (CP_020620.1) in rice bran sourdough and evaluation of quality characteristics of pan bread by using response surface method
Abbas
Abedfar
PhD student, Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
author
Marzieh
Hosseininezhad
Associate professor, Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
author
Alireza
Sadeghi
Associate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Fatemeh
Abbaszadeh
PhD student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
text
article
2019
per
Optimization of fermentation control with potential application of rice bran sourdough in novel fermentation technologies is increasing every day to come up to suitable alternatives for additives in bakery. In this research after isolating the dominant starter of the traditional rice bran sourdough and its identification using PCR and specific primer, it was used to make a traditional sourdough and evaluating the sourdough pan bread qualities by RSM method, under the impression of fermentation time (8, 16 and 24 h), fermentation temperature (26, 32 and 38 °C) and sugar content (1.5, 3 and 4.5 %). In this research, results of evaluating the proportion fitted models showed that by increasing the temperature and fermentation time in a constant sugar content, the titratable acidity (TTA), microbial population dynamics, specific volume, porosity, the total color difference (TCD) and cohesiveness were significantly increased and decreased respectively. However, there were a trend decreasing in the hardness and over acceptability of bread texture (P0.05). The result of this research a model was defined for any dependent variable. Also for evaluating the accuracy of the fitted models, desirability and lack of fit test were determined.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
379
397
https://jift.irost.ir/article_825_9ec5beedced6a73aafc6bf59295a8ce8.pdf
dx.doi.org/10.22104/jift.2019.3294.1789
Comparison of the effects of alkaline extraction and
ultrasound methods on Physicochemical and functional properties of quinoa protein isolate
Mahdieh
Safar Razavizade
MSc student, Ferdowsi university of Mashhad
author
Mohammad Hossein
Aghkhani
Professor, Department of Mechanical Engineering Biosystem Faculty of Agriculture, Ferdowsi university of Mashhad
author
Mohammad Hossein
Abaspour
Professor, Department of Mechanical Engineering Biosystem Faculty of Agriculture, Ferdowsi university of Mashhad
author
Fereshte
Hosseini
Assistant Professor, Department of Food Additives, Iranian Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
author
text
article
2019
per
In recent years much attention has been paid by researchers to the quinoa due to diverse functional properties, high nutritional value and gluten-free feature rather than other protein grains. The quinoa protein can be used as a nutritional supplement and a valuable food source for babies, children and adults in the formulation of sauces, sausages, soups, etc. The aim of this study has been comparing the effects of both alkaline extraction and ultrasound methods on the physicochemical and functional properties of quinoa protein isolate. Physicochemical properties includes Moisture content, fat, protein, carbohydrate, ash, weighted efficiency and color (L*,a*,b*), and functional properties including water and oil absorption capacity, foam production capacity and its stability, emulsifying capacity and its stability were examined . The results of the experiments showed that ultrasound assissted extraction without any effect on protein amount created higher extraction efficiency. It also showed the higher water absorption capacity (2/76 ml/g) and fat absorption capacity (4/63 ml/g) than the alkaline method. The alkaline method had better functions in foamability (foam production capacity 10/08% and its stability 38/88%) and emulsification properties (emulsifying capacity 17/57% and its stability 62/04%). The results have been showed that produced protein isolates have good functional properties and can be a substitute for other protein sources in different food formulations.Keywords: foam, emulsifying capacity, color properties, extraction efficiency, gluten free
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
399
408
https://jift.irost.ir/article_873_945213f235a85ec385813c13c7fa62dc.pdf
dx.doi.org/10.22104/jift.2018.2543.1596
Feasibility of using a cylindrical resonator sensor for adulteration detection in sesame oil
Mojtaba
Naderi-Boldaji
Associate Professors, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Mahshid
Mokhtari
B.Sc. Student, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Mahdi
Ghasemi-Varnamkhasti
Associate Professors, Department of Mechanical Engineering of Biosystems, Shahrekord University
author
Mojtaba
Tohidi
Ph.D., Young Researchers Club, Islamic Azad University of Shahrekord
author
text
article
2019
per
One of the important concerns regarding the food safety is widespread adulteration in food production which necessitates the development of precise and rapid diagnostic instruments more than ever. In this study, a cylindrical resonator sensor, developed in previous studies and examined for quality detection of some food materials, was applied for detection of adulteration in sesame oil mixed with corn, canola and sunflower oils. To measure the dielectric response of oil in 0-150 MHz frequency range, a new sensor with 400 mm long cylinder was fabricated. Adulteration samples were prepared with mixing pure sesame oil with the above mentioned oils at 15, 30 and 45% by weight and each sample was measured with three replications using the dielectric sensor. Statistical methods of principal component analysis (PCA), linear discriminant analysis (LDA) and support vector machine (SVM) were evaluated for detection of adulteration type and level from the dielectric spectral data. The biplot of the first two principal components showed excellent discrimination of adulteration type and level with 96% of variation explanation. As the best result, LDA classifier showed 96.7% accuracy for adulteration detection.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
409
420
https://jift.irost.ir/article_773_a75b3989957dafa6095cde4725abc667.pdf
dx.doi.org/10.22104/jift.2019.3213.1772
Exergy and Energy Analyses for Solar Drying of Peppermint (Mentha piperita) With a Double-pass Collector
Mohsen
Mokhtarian
Young Researchers and Elite Club, Roudhen Branch, Islamic Azad University, Roudhen, Iran
author
Ahmad
Kalbasi-Ashtari
Associate professor of Food Technology in University of Tehran, Karaj, Iran
author
text
article
2019
per
Three methods of solar drying (I), sun drying (II) and shade drying (III) used to reduce the moisture content of peppermint from 87 to 7% (wet basis). The increase of air-drying temperature (∆T) for peppermint dehydration in method II reached up to 4oC after absorbing of daily solar energy (Iave=957 W/m2). However, in the method I, this parameter (∆T) reached to 18oC after the ambient air passed through a double-pass heat collector (with only 1.26 m2 area). Although the enthalpy of drying air in the method I reached to 35 kJ/kg (40% more than the other methods because of the high heat intensity of solar collector Iave=840 W/m2), only ~16% of accumulated solar heat used to increase the peppermint temperature and evaporate its extra moisture. This is the reason that exergy in the inlet and outlet of the method I during drying peppermint reached to 24 and 38%, respectively. Furthermore, the drying capacity of peppermint in the method I was 100% more than the ones dried in methods II and III at the similar conditions. The total heat loss (because of connecting pipes and drying chamber) in the method I during peppermint drying was < 4% of the total heat collected in solar drier, which is negligible.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
421
439
https://jift.irost.ir/article_876_ffe9a3caa3231da5a88eacdfe09e5430.pdf
dx.doi.org/10.22104/jift.2018.2978.1724
Study physical and antioxidant properties of the microencapsules of Citrus aurantium extract prepared by spray drying method
Elahe
Sadat ghazali
M.Sc student, Department of Food science and engineering, Tabriz branch, Islamic Azad University, Tabriz, Iran
author
Mehdi
Gharekhani
Assistant Professor, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
author
Hamed
Hamishekar
Associate Professor, Drug Applied Research Center, Tabriz University of Medical Sciences
author
text
article
2019
per
In this research, the microcapsulation of polyphenolic compounds of citrus aurantium extract was designed to provide a solution by improving their stability and protecting them against oxidation, light, moisture and temperature. For this purpose, a lab scale spray-dryer was used to produce microcapsules of Citrus aurantium extract using maltodextrin(MD), gum arabic(GA) and their combination(MD+GA) as a coating material. Quizzes powder production yields, phenolic compounds content and encapsulation efficiency, antioxidant capacity, moisture content, hygroscopicity, bulk density, solubility, morphology and particle size were evaluated. The results of this study clearly showed that the encapsulation of the Citrus aurantium extract with spray dryer by using maltodextrin was effective and had higher productivity(above 90%) than two other wall materials. Also, maltodextrin capsule has a higher yields(87.4%), better antioxidant activity(60.91%), low moisture content(2.10%), low hygroscopicity(45.76%), low bulk density(0.449g/ml), high solubility(79.38%) and morphological structure were better than other capsules. Particle size was not significantly different in samples. Finally, the microcapsule of the Citrus aurantium extract dried by maltodextrin was presented as the comprehensively microcapsule.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
6
v.
3
no.
2019
441
453
https://jift.irost.ir/article_867_cc31f65640fc2d4a28853f94bd1f5bc1.pdf
dx.doi.org/10.22104/jift.2018.2603.1614