Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Modeling of the panning process in the production of hazelnut drageesModeling of the panning process in the production of hazelnut dragees112106210.22104/jift.2021.4858.2041FANelmaAghazadehPh.D. student of Urmia universityMohsenEsmaiiliFood Science and Technology Department, Urmia University, Urmia- iranMustafaTahsin Yilmazyildiz teknik universitesiJournal Article20210419To predict the crystallization and layering of sucrose syrup on the central core (hazelnut) during the hard panning process, the growth rate of dragees was evaluated. Three sugar solutions were prepared with concentrations of 80, 85, and 87 (w/w%). Sucrose solutions were poured into a rotating pan at 100 ° C and an external flame was used to maintain the temperature of the panning process at 70±2 °C. By blowing air at 30±1°C, the internal humidity of the pan was removed. The growth rate of dragees in different soluble solids was determined experimentally. The crystal growth rate through crystallization kinetics based on saturation state, temperature, and solution concentration 125±0.03, 122±0.02, 127±0.02 µm/min predicted. The modeling results were consistent with the theoretical and experimental results. Physical and chemical properties of dragees including aw, weight, and moisture content, the thickness of coating layer, total sugar and invert sugar, growth rate, mutual diffusion coefficient, CMF, and glass transition temperature of dragee and solution, were studied. The amount of aw in all dragees was less than 0.56. By increasing the Brix of the solution, a decrease in the percentage of total sugar from 89.42 to 85.71% and an increase in invert sugar from 0.08 to 0.15% in the coating layer of dragees obtained. A decreasing trend was observed in the mutual diffusion coefficient from 2.11×10-9 to 1.94×10-9 m2/s with increasing sucrose concentration. Increasing the initial concentration of syrup did not show a significant effect on crystal growth rate. With the reduction of total sugar based on sucrose in dragees, the CMF factor decreased from 25.1 to 20.3. The glass transition temperature of dragee was 31.27°C, and the sucrose-water solution used in this study predicted 51°C. The predicted data were consistent with the experimental ones. Changes on those properties in process conditions have been discussed.To predict the crystallization and layering of sucrose syrup on the central core (hazelnut) during the hard panning process, the growth rate of dragees was evaluated. Three sugar solutions were prepared with concentrations of 80, 85, and 87 (w/w%). Sucrose solutions were poured into a rotating pan at 100 ° C and an external flame was used to maintain the temperature of the panning process at 70±2 °C. By blowing air at 30±1°C, the internal humidity of the pan was removed. The growth rate of dragees in different soluble solids was determined experimentally. The crystal growth rate through crystallization kinetics based on saturation state, temperature, and solution concentration 125±0.03, 122±0.02, 127±0.02 µm/min predicted. The modeling results were consistent with the theoretical and experimental results. Physical and chemical properties of dragees including aw, weight, and moisture content, the thickness of coating layer, total sugar and invert sugar, growth rate, mutual diffusion coefficient, CMF, and glass transition temperature of dragee and solution, were studied. The amount of aw in all dragees was less than 0.56. By increasing the Brix of the solution, a decrease in the percentage of total sugar from 89.42 to 85.71% and an increase in invert sugar from 0.08 to 0.15% in the coating layer of dragees obtained. A decreasing trend was observed in the mutual diffusion coefficient from 2.11×10-9 to 1.94×10-9 m2/s with increasing sucrose concentration. Increasing the initial concentration of syrup did not show a significant effect on crystal growth rate. With the reduction of total sugar based on sucrose in dragees, the CMF factor decreased from 25.1 to 20.3. The glass transition temperature of dragee was 31.27°C, and the sucrose-water solution used in this study predicted 51°C. The predicted data were consistent with the experimental ones. Changes on those properties in process conditions have been discussed.https://jift.irost.ir/article_1062_b0510677c6c545f36ac34e68710f53d5.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Effects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and SavoryEffects of Gamma Irradiation on Microbial and Sensory Properties of Fresh Dill and Savory1326106410.22104/jift.2021.4952.2046FASamiraBerenji ArdestaniProfessor Assistant, Radiation Processing and Dosimetry Research Group, Research School of Radiation Applications, Nuclear Science and Technology Research InstituteMarziehAhmadi-RoshanResearch Staff, Radiation Processing and Dosimetry Research Group, Research School of Radiation Applications, Nuclear Science and Technology Research InstituteJournal Article20210608< p >Vegetables play an important role in promoving health and preventing from diseases and they are good carriers to transmit bacteria, parasites, viruses and pathogens to humans. The use of vegetables disinfectants such as chlorine, with their own special risks, is a ways of preventing diseases. Shelf life of these products is limited, after three days at refrigerator, they will lose their consumption and will change to bulk of waste. Irradiation can be a practical treatment to increase safety and shelf-life and exporting of fresh vegetables. In this study, the effects of gamma irradiation doses of 0, 0.25, 0.5, 0.75 and 1 kGy on microbial and sensory qualities of fresh dill and savory at ambient temperature and 4 °C were investigated. According to the statistical results (p < 0.05), there was a significant difference the mean of two treatments of main effects of dose, temperature and time, and interaction of dose*time and time*temperature. The interaction of dose*temperature on mold and yeast count was not significant. The effect of time*temperature*dose was not significant on microbial tests. In sensory-taste tests, there was a statistically significant difference between the mean of two main effects of storage time on the parameters of softness, shape, taste, aroma and color. There was no statistically significant difference between other treatments for measured parameters. According to results samples which were stored at ambient temperature due to high microbial load in first two days were removed of study. In irradiated samples, until the eighth day, a dose-dependent reduction of microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present in control and 0.25 kGy irradiated samples. Considering acceptable results of microbial and sensory assays, gamma irradiation at dose of 0.5 kGy at 4 °C, can enhance shelf life to 8 days and decrease fresh dill and savory wastes.< p >Vegetables play an important role in promoving health and preventing from diseases and they are good carriers to transmit bacteria, parasites, viruses and pathogens to humans. The use of vegetables disinfectants such as chlorine, with their own special risks, is a ways of preventing diseases. Shelf life of these products is limited, after three days at refrigerator, they will lose their consumption and will change to bulk of waste. Irradiation can be a practical treatment to increase safety and shelf-life and exporting of fresh vegetables. In this study, the effects of gamma irradiation doses of 0, 0.25, 0.5, 0.75 and 1 kGy on microbial and sensory qualities of fresh dill and savory at ambient temperature and 4 °C were investigated. According to the statistical results (p < 0.05), there was a significant difference the mean of two treatments of main effects of dose, temperature and time, and interaction of dose*time and time*temperature. The interaction of dose*temperature on mold and yeast count was not significant. The effect of time*temperature*dose was not significant on microbial tests. In sensory-taste tests, there was a statistically significant difference between the mean of two main effects of storage time on the parameters of softness, shape, taste, aroma and color. There was no statistically significant difference between other treatments for measured parameters. According to results samples which were stored at ambient temperature due to high microbial load in first two days were removed of study. In irradiated samples, until the eighth day, a dose-dependent reduction of microbial load was observed. Foodborne pathogenic bacteria including E.coli and Staphylococcus aureus were present in control and 0.25 kGy irradiated samples. Considering acceptable results of microbial and sensory assays, gamma irradiation at dose of 0.5 kGy at 4 °C, can enhance shelf life to 8 days and decrease fresh dill and savory wastes.https://jift.irost.ir/article_1064_af82b1576dc64efbce3ebd38555455db.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Extraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitorExtraction of pectin from tomato wastes by ultrasound assisted method and evaluation of its performance as an ecofriendly corrosion inhibitor2746108410.22104/jift.2021.5040.2053FAHoseynBehroozehBabol Noshirvani University of Technology, Shariati street, Babol, IranMaryamNikzadDepartment of Chemical Engineering, Babol Noshirvani University of TechnologyAli AsgharGhoreyshiBabol Noshirvani University of Technology, Shariati street, Babol, IranNazilaKakouiBabol Noshirvani University of Technology, Shariati street, Babol, IranJournal Article20210714This study aimed to extract pectin from tomato waste in a new way and to investigate its anti-corrosion properties. In this regard, pectin using ultrasonic extraction method under different conditions of solvent type, extraction temperature, and extraction time was done. The highest yield was obtained with citric acid at a temperature of 40 ˚C and 30 min equal to 18.5%. The degree of esterification, the amount of methoxyl group, and galacturonic acid of extracted pectin were measured as 53, 25, and 45%, respectively. To evaluate its inhibitory effect on corrosion, a sample of low carbon steel in hydrochloric acid solution was used. The mechanism of inhibition was discussed by electrochemical tests and surface analysis. Electrochemical polarization test was performed after 1 h immersion of carbon steel in 1 M hydrochloric acid containing different concentrations of pectin and at different temperatures. The results showed that with increasing temperature from 20 ˚C to 40 ˚C, the inhibition efficiency decreased from 94% to 77%. Also, the activation energy of corrosion rate decreased with increasing pectin concentration from 2% to 4% w / w from 1.76% to 0.64%. The results of the corrosion potential and current density showed that pectin is a mixture-type inhibitor and its inhibition is due to the geometric blocking of chemical inhibitors adsorbed on the metal surface. In addition, examination of the morphology and roughness of the steel sample surface by field diffusion scanning electron microscopy and atomic force microscopy analyzes showed that pectin was adsorbed on the steel surface and a stable protective layer was formed on the surface to prevent corrosion. The results of element composition analysis by X-ray diffraction spectroscopy showed the absence of corrosive elements on the surface of carbon steel confirmed the effectiveness of pectin in preventing corrosion.This study aimed to extract pectin from tomato waste in a new way and to investigate its anti-corrosion properties. In this regard, pectin using ultrasonic extraction method under different conditions of solvent type, extraction temperature, and extraction time was done. The highest yield was obtained with citric acid at a temperature of 40 ˚C and 30 min equal to 18.5%. The degree of esterification, the amount of methoxyl group, and galacturonic acid of extracted pectin were measured as 53, 25, and 45%, respectively. To evaluate its inhibitory effect on corrosion, a sample of low carbon steel in hydrochloric acid solution was used. The mechanism of inhibition was discussed by electrochemical tests and surface analysis. Electrochemical polarization test was performed after 1 h immersion of carbon steel in 1 M hydrochloric acid containing different concentrations of pectin and at different temperatures. The results showed that with increasing temperature from 20 ˚C to 40 ˚C, the inhibition efficiency decreased from 94% to 77%. Also, the activation energy of corrosion rate decreased with increasing pectin concentration from 2% to 4% w / w from 1.76% to 0.64%. The results of the corrosion potential and current density showed that pectin is a mixture-type inhibitor and its inhibition is due to the geometric blocking of chemical inhibitors adsorbed on the metal surface. In addition, examination of the morphology and roughness of the steel sample surface by field diffusion scanning electron microscopy and atomic force microscopy analyzes showed that pectin was adsorbed on the steel surface and a stable protective layer was formed on the surface to prevent corrosion. The results of element composition analysis by X-ray diffraction spectroscopy showed the absence of corrosive elements on the surface of carbon steel confirmed the effectiveness of pectin in preventing corrosion.https://jift.irost.ir/article_1084_d3d1349ea6cff74773963bf9a506a6ca.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus)Effect of Gamma Irradiation and Different Packagings on the Shelf Life of Edible Mushrooms (Agaricus bisporus)4761108210.22104/jift.2021.5049.2054FAEhsanFartash NaeimiBiosystems Engineering Dept. Tarbiat Modares UniversityMohammad HadiKhoshtaghazaProfessor of Biosystems Engineering Dept.,
Tarbiat Modares University,0000-0001-6754-6401SoleymanAbbasiFood Science and Technology, Tarbiat Modares UniversityJournal Article20210705< p >This study was conducted to evaluate the influence of gamma irradiation doses and packaging materials on the shelf life of edible button mushroom )Agaricus bisporus). To do so, the fresh mushrooms were packed in two different packages: (polyethylene and nanocomposite) and immediately irradiated (0, 1, 2 and 3 kGy) then stored (2–3°C). The effect of these parameters on qualitative characteristics of mushrooms (weight loss, cap diameter, pH, total soluble solids, firmness, and whiteness) during storage (1, 5, 10, 15 and 20 days after irradiation) was evaluated. Our findings showed that the mutual interaction of irradiation dose and packaging material, also irradiation dose and storage time were significant (p < 0.01) in all measured properties except firmness. It can be concluded that using proper doses of irradiation (1-2 kGy) and appropriate packaging material (nanocomposite) could significantly increase the shelf life of edible button mushrooms for 20 days.< p >This study was conducted to evaluate the influence of gamma irradiation doses and packaging materials on the shelf life of edible button mushroom )Agaricus bisporus). To do so, the fresh mushrooms were packed in two different packages: (polyethylene and nanocomposite) and immediately irradiated (0, 1, 2 and 3 kGy) then stored (2–3°C). The effect of these parameters on qualitative characteristics of mushrooms (weight loss, cap diameter, pH, total soluble solids, firmness, and whiteness) during storage (1, 5, 10, 15 and 20 days after irradiation) was evaluated. Our findings showed that the mutual interaction of irradiation dose and packaging material, also irradiation dose and storage time were significant (p < 0.01) in all measured properties except firmness. It can be concluded that using proper doses of irradiation (1-2 kGy) and appropriate packaging material (nanocomposite) could significantly increase the shelf life of edible button mushrooms for 20 days.https://jift.irost.ir/article_1082_b137f84d2a31afd4b1a15d321971d969.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Effect of fermentation and microwave radiation processes on physicochemical properties of wheat branEffect of fermentation and microwave radiation processes on physicochemical properties of wheat bran6379108010.22104/jift.2021.5078.2055FAZeinabIzadiDepartment of Food Science and Engineering, Faculty of Agriculture, Ferdowsi University of
Mashhad, Mashhad, IranMostafaMazaheritehranidepartment of food science and technology, faculty of agriculture, Ferdowsi University of Mashhad, Mashhad, IranFakhriShahidiDepartment of food science and technology, faculty of agriculture, Ferdowsi University of Mashhad, Mashhad, IranJournal Article20210717Wheat bran is a rich source of dietary fiber and for this reason, its application in the food industry has increased. How-ever, the amount of phytic acid and its insoluble dietary fiber is high and can significantly reduce the nutritional and technological quality of food products. The aim of this study is to investigate the effect of fermentation process and microwave radiation on physicochemical properties of bran. The results showed that the amount of phytic acid de-creased from 4805.67mg/100g to 2756.67mg/100g and 3023.33 mg/100g, respectively, but while combining these two processes, there was a significant decrease in the amount of phytic acid (2205.94 mg/100g). Amount of soluble in the control sample (3.63%) decreased during the microwave process (1.06%), while increased during the fermentation pro-cess (9.30%) as well as the combined fermentation and microwave process (6.46%). The results of measurement of L*, a* and b* factors showed that the amount of L* decreased from 56.71 to 50.41, 48.74 and 46.69 during microwave, fermentation and combined process, respectively. Factor a* increased from 4.69 during the microwave process to 5.90 and to 5.46 during the combined process, but there was no significant change during the fermentation process. Factor b* increased from 26.73 to 31.92 during fermentation and 32.63 during the combined process, but decreased to 25.16 during the microwave process. The images obtained from scanning microscopy showed the creation of surfaces with smooth edges in the fermentation process and also revealed the porosity on the surface of bran particles during the microwave process. Based on the results, microwave process has a potential to reduce the amount of phytic acid and furthermore, it causes the drying of fermented bran and increases its storage time accordingly. Therefore, simultaneous use of fermentation and microwave processes is recommended for bran processing and improving its physicochemical properties.Wheat bran is a rich source of dietary fiber and for this reason, its application in the food industry has increased. How-ever, the amount of phytic acid and its insoluble dietary fiber is high and can significantly reduce the nutritional and technological quality of food products. The aim of this study is to investigate the effect of fermentation process and microwave radiation on physicochemical properties of bran. The results showed that the amount of phytic acid de-creased from 4805.67mg/100g to 2756.67mg/100g and 3023.33 mg/100g, respectively, but while combining these two processes, there was a significant decrease in the amount of phytic acid (2205.94 mg/100g). Amount of soluble in the control sample (3.63%) decreased during the microwave process (1.06%), while increased during the fermentation pro-cess (9.30%) as well as the combined fermentation and microwave process (6.46%). The results of measurement of L*, a* and b* factors showed that the amount of L* decreased from 56.71 to 50.41, 48.74 and 46.69 during microwave, fermentation and combined process, respectively. Factor a* increased from 4.69 during the microwave process to 5.90 and to 5.46 during the combined process, but there was no significant change during the fermentation process. Factor b* increased from 26.73 to 31.92 during fermentation and 32.63 during the combined process, but decreased to 25.16 during the microwave process. The images obtained from scanning microscopy showed the creation of surfaces with smooth edges in the fermentation process and also revealed the porosity on the surface of bran particles during the microwave process. Based on the results, microwave process has a potential to reduce the amount of phytic acid and furthermore, it causes the drying of fermented bran and increases its storage time accordingly. Therefore, simultaneous use of fermentation and microwave processes is recommended for bran processing and improving its physicochemical properties.https://jift.irost.ir/article_1080_f22988dc6b0c96b222917726c3522038.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X9120211122Development and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During RefrigerationDevelopment and Evaluation of Integrated Non-Destructive Ultrasound, Resistance and Colorimetric System for Determination of Texture Properties of Rainbow Trout Fillet (Oncorhynchus mykiss) During Refrigeration8197109210.22104/jift.2020.4026.1944FAHasanSafiyariSeyed MehdiNassiriBiosystems Engineering Department
Shiraz University
Shiraz, IranMahmoodNaseriDepartment of Natural Resources and Environmental Engineering, Shiraz University, Shiraz, Iran.MarziehMoosavi-NasabDepartment of Food Science & Technology, Shiraz University, Shiraz, Iran.AbdolabbasJafariDepartment of Biosystems Engineering, Shiraz University, Shiraz, Iran.Journal Article20200122In this research, the ability of the integrated non-destructive system including ultrasound, electrical resistance measurements and colorimetric assays to predict the textural properties (hardness, brittleness, viscosity, elasticity, guminess and chewiness) of trout fillets were evaluated. For this purpose, fillets were stored for 12 days at refrigerator temperature and then examined at interval times. At the same time physical, mechanical, chemical and sensory tests were performed on the fillets. The performance of neural network and support vector machine methods for predicting and modeling tissue properties were compared. In each model, physical properties were considered as inputs and textural properties as outputs and modeling was performed. The results showed that in the prediction of hardness, fragility and elasticity of the support vector machine and in the viscous, resin and chewability indices, the neural network method had more capability to model the texture properties, so that the root mean square error (RMSE) Hardness, fragility, viscosity, elasticity, gum and chewability indices were equal to 0.144, 0.025, 0.015, 0.015, 0.044 and 0.171 respectively and their correlation coefficients were equal 0.993, 0.985, 0.992, 0.961, 0.995 and 0.995. Therefore, the proposed non-destructive system in combination with artificial intelligence methods showed promises as a non-destructive and efficient tool for monitoring and quality control during trout fillet storage.In this research, the ability of the integrated non-destructive system including ultrasound, electrical resistance measurements and colorimetric assays to predict the textural properties (hardness, brittleness, viscosity, elasticity, guminess and chewiness) of trout fillets were evaluated. For this purpose, fillets were stored for 12 days at refrigerator temperature and then examined at interval times. At the same time physical, mechanical, chemical and sensory tests were performed on the fillets. The performance of neural network and support vector machine methods for predicting and modeling tissue properties were compared. In each model, physical properties were considered as inputs and textural properties as outputs and modeling was performed. The results showed that in the prediction of hardness, fragility and elasticity of the support vector machine and in the viscous, resin and chewability indices, the neural network method had more capability to model the texture properties, so that the root mean square error (RMSE) Hardness, fragility, viscosity, elasticity, gum and chewability indices were equal to 0.144, 0.025, 0.015, 0.015, 0.044 and 0.171 respectively and their correlation coefficients were equal 0.993, 0.985, 0.992, 0.961, 0.995 and 0.995. Therefore, the proposed non-destructive system in combination with artificial intelligence methods showed promises as a non-destructive and efficient tool for monitoring and quality control during trout fillet storage.https://jift.irost.ir/article_1092_d44e27ccf1ac1d86e46408aeb10799e1.pdf