Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion Numerical Study of the Effects of Can Fill Level on the Heat Transfer Pattern in Starch Dispersion 1 11 295 10.22104/jift.2016.295 FA Azadeh Ranjbar PhD. Graduated of Food Technology at Gorgan University of Natural Resources and Agricultural Science 0000-0001-8920-6694 Aman Mohammad Ziaiifar Assistant Professor- Head of Department Food Process Engineering Gorgan University of Agricultural Sciences & Natural Resources Gorgan Mahdi Parvini Assistant Professor- Faculty of Chemical Engineering, Gas and Petroleum, Semnan University, Semnan Mahdi Kashaninezhad Professor, Gorgan University of Agricultural Sciences & Natural Resources Gorgan Yahya Maghsudluo Professor, Gorgan University of Agricultural Sciences & Natural Resources Gorgan Journal Article 2016 03 27 In food canning industries, understanding the patterns of heat transfer inside the can helps to select an appropriate heating model. In this study, in order to examine the role of the head space on the processing time, the temperature patterns of samples were numerically analyzed with COMSOL 4.2 software. The cans were filled by starch dispersion (3.5%) at 75 °C in three filling levels of 80, 90 and 100%. The heating rate was higher in the samples which were fully filled while when the headspace is used in canning, a larger volume of headspace leads to a faster heating process. The cold area in 100% fill samples is near the 10% length from the bottom of the can and in samples with 80 and 90% fill level, is near the solution-air interface. In static sterilization of the food cans, heat transfer rate in 100% filled cans is more and if there is headspace in can, the heating rate decrease with decreasing the air volume but the final temperature is higher. In food canning industries, understanding the patterns of heat transfer inside the can helps to select an appropriate heating model. In this study, in order to examine the role of the head space on the processing time, the temperature patterns of samples were numerically analyzed with COMSOL 4.2 software. The cans were filled by starch dispersion (3.5%) at 75 °C in three filling levels of 80, 90 and 100%. The heating rate was higher in the samples which were fully filled while when the headspace is used in canning, a larger volume of headspace leads to a faster heating process. The cold area in 100% fill samples is near the 10% length from the bottom of the can and in samples with 80 and 90% fill level, is near the solution-air interface. In static sterilization of the food cans, heat transfer rate in 100% filled cans is more and if there is headspace in can, the heating rate decrease with decreasing the air volume but the final temperature is higher.

https://jift.irost.ir/article_295_49182f81e6a13cf5eaa496d51fea6406.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder The effect of wheat bran addition and extrusion process parameters on the functional properties of wheat-based instant powder 13 23 291 10.22104/jift.2016.291 FA Parisa Mardani Toroghia Former M.Sc. Student of Food Science and Technology, Iranian Research Organization for Science and Technology (IROST), Tehran Alireza Bassiri Assistant Prof., Food Science and Technology Faculty, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran Elnaz Milani Assistant Prof., Food processing Faculty, Department of food science and technology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad Gholamali Golimovahed Instructor, Food processing Faculty, Department of food science and technology, Iranian Academic Center for Education Culture and Research (ACECR), Mashhad Journal Article 2016 02 15 Growing public awareness of the role of nutrition in health and quality of life, and the consumer demand for products that are convenient and quickly prepared and also increased need for food diversity are new challenges facing the food industry. Instant food is one of the processed products that require very little effort of reconstitute or cook prior to consumption. According to the high nutritional value and low price of raw material, grain-based instant powders are considered. In this research the effect of operating conditions at varying bran content (10 to 30% w/w), feed moisture (10 to 16%, wb) and screw speed (130 to 250 rpm) on the quality characteristics of product (porosity, bulk density, expansion index, color (L index)) were investigated. The results showed that increasing of feed moisture, screw speed and the bran content, resulted in finished product with lower porosity and expansion index. Whereas increasing of feed moisture and screw speed resulted in finished product with higher and lower bulk density, respectively. Higher feed moisture increased linearly the L index while increasing the screw speed up to 190 rpm, resulted in lower index L, higher screw speed caused an increase of index L. The optimum operating condition should be operated at 10% bran content, 10% feed moisture and 130 rpm screw speed to obtain finished product of high porosity, expansion index, L index and low bulk density. Growing public awareness of the role of nutrition in health and quality of life, and the consumer demand for products that are convenient and quickly prepared and also increased need for food diversity are new challenges facing the food industry. Instant food is one of the processed products that require very little effort of reconstitute or cook prior to consumption. According to the high nutritional value and low price of raw material, grain-based instant powders are considered. In this research the effect of operating conditions at varying bran content (10 to 30% w/w), feed moisture (10 to 16%, wb) and screw speed (130 to 250 rpm) on the quality characteristics of product (porosity, bulk density, expansion index, color (L index)) were investigated. The results showed that increasing of feed moisture, screw speed and the bran content, resulted in finished product with lower porosity and expansion index. Whereas increasing of feed moisture and screw speed resulted in finished product with higher and lower bulk density, respectively. Higher feed moisture increased linearly the L index while increasing the screw speed up to 190 rpm, resulted in lower index L, higher screw speed caused an increase of index L. The optimum operating condition should be operated at 10% bran content, 10% feed moisture and 130 rpm screw speed to obtain finished product of high porosity, expansion index, L index and low bulk density.

https://jift.irost.ir/article_291_9c838d2e45b2ad1094d42f4ef36764f6.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology Optimization of Microencapsulation of Pomegranate Seed Oil by Spray Drying Technology 25 38 288 10.22104/jift.2016.288 FA Fereshteh Golmohammad Assistant Professor, Organic Chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran Mohammad Hassan Eikani Associate Professor, Food Engineering chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran Soheila Shokrollahzadeh Associate Professor, Chemical Engineering chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran Alireza Sedrpoushan Assistant Professor, Organic Chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), Tehran Journal Article 2015 08 31 The objective of this work was to study the influence of some process conditions on the microencapsulation of pomegranate seed oil by spray drying. The process was carried out on a mini spray dryer. Cold press pomegranate seed oil used as corematerial and mix of sodium caseinate and Arabic gum were used as wall materials.The response surface methodology (RSM) was employed to optimize the microencapsulation condition of pomegranate seed oil as typical seed oil. First seventeen tests were performed, according to face Centered Central Composite Design. Independent variables were sodium caseinate concentration in wall material (X1), range 5–20%, emulsion solid (X2), range 10–30% and oil concentration related to emulsion solids (X3), range 10–30%. With respect to these three variables microencapsulation efficiency (MEE) and microencapsulation yield (MEY) were determined for each experiment. On the optimum conditions,MEY90% and MEE85% were obtained by an emulsion value of X2=30 %, X1=13.48% and X3=10%). SEM morphology of All microcapsule particles showed the wrinkles or dimples on the surface.Mean particle size of microencapsulated powder determined by scanning electron microscopy (SEM), so that microcapsules size were 4-6 µ. The particle size distribution of powder determined with the optical microscope and more over 45% of the particle size were in the range of 3 microns. Pomegranate seed oil fatty acid profiles compared using GC-FID before and after micro-encapsulation. The GC results showed that mix of sodium caseinate and Arabic gum were suitable wall materials for pomegrante seed oil microencapsulation by spray drying technology, since the main oil components were stable during the process. The objective of this work was to study the influence of some process conditions on the microencapsulation of pomegranate seed oil by spray drying. The process was carried out on a mini spray dryer. Cold press pomegranate seed oil used as corematerial and mix of sodium caseinate and Arabic gum were used as wall materials.The response surface methodology (RSM) was employed to optimize the microencapsulation condition of pomegranate seed oil as typical seed oil. First seventeen tests were performed, according to face Centered Central Composite Design. Independent variables were sodium caseinate concentration in wall material (X1), range 5–20%, emulsion solid (X2), range 10–30% and oil concentration related to emulsion solids (X3), range 10–30%. With respect to these three variables microencapsulation efficiency (MEE) and microencapsulation yield (MEY) were determined for each experiment. On the optimum conditions,MEY90% and MEE85% were obtained by an emulsion value of X2=30 %, X1=13.48% and X3=10%). SEM morphology of All microcapsule particles showed the wrinkles or dimples on the surface.Mean particle size of microencapsulated powder determined by scanning electron microscopy (SEM), so that microcapsules size were 4-6 µ. The particle size distribution of powder determined with the optical microscope and more over 45% of the particle size were in the range of 3 microns. Pomegranate seed oil fatty acid profiles compared using GC-FID before and after micro-encapsulation. The GC results showed that mix of sodium caseinate and Arabic gum were suitable wall materials for pomegrante seed oil microencapsulation by spray drying technology, since the main oil components were stable during the process.

https://jift.irost.ir/article_288_48aedb8880cab8c45637abc7493ecddd.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder Evaluation of Physicochemical, Sensory and Textural Properties of Rich Sponge Cake with Dried Apples Powder 39 47 289 10.22104/jift.2016.289 FA Fakhreddin Salehi Assistant Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran. 0000-0002-6653-860X Mahdi Kashaninejad Associate Professor, Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Nader Alipour MSc Student, Department of Biosystems Engineering, University of Mohaghegh Ardabili Journal Article 2015 12 10 In this study, first appledried in optimal conditions by infrared - hot air system, milled and screenedand then was used for enrichment of sponge cake.Apple powder at five levels of 0, 5, 10, 15 and 20%(w/w) as substituteof wheat flour was used in the cake formulation.Cake batter viscosity and rheology by a brookfield rotational viscometer,physicochemical characteristics, color by image processing method, texture by texture analyzer and sensory evaluation by 9-point hedonic method were evaluated.With increasing the apple powder in the cake formulation, batter viscosity was increased.Apparent viscosity of enriched cake batter at shear rate of 60 s-1was obtained in the range of 10.18 to 14.95Pa.s. With increasing of apple powder significant difference was observed between the textural properties of cakes and sampleshardness was in the range of 8.79-14.40 N.The l*, a*and b*parametersforsample containing15 % apple powder were 81.26, 0.78and38.31,respectively.According tothe sensory evaluation results, samples containing15 %apple powder had thehighest total acceptance score.The moisture, fat, protein, ash and carbohydrate content of this sample were 19.12, 23.45, 5.65, 0.81 and 50.97 %, respectively. In this study, first appledried in optimal conditions by infrared - hot air system, milled and screenedand then was used for enrichment of sponge cake.Apple powder at five levels of 0, 5, 10, 15 and 20%(w/w) as substituteof wheat flour was used in the cake formulation.Cake batter viscosity and rheology by a brookfield rotational viscometer,physicochemical characteristics, color by image processing method, texture by texture analyzer and sensory evaluation by 9-point hedonic method were evaluated.With increasing the apple powder in the cake formulation, batter viscosity was increased.Apparent viscosity of enriched cake batter at shear rate of 60 s-1was obtained in the range of 10.18 to 14.95Pa.s. With increasing of apple powder significant difference was observed between the textural properties of cakes and sampleshardness was in the range of 8.79-14.40 N.The l*, a*and b*parametersforsample containing15 % apple powder were 81.26, 0.78and38.31,respectively.According tothe sensory evaluation results, samples containing15 %apple powder had thehighest total acceptance score.The moisture, fat, protein, ash and carbohydrate content of this sample were 19.12, 23.45, 5.65, 0.81 and 50.97 %, respectively.

https://jift.irost.ir/article_289_839ab46820b524afda05122893c2fe8e.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement Determination of the Optimal Cooking Time of Vegetables using Digital Image Processing and Color Coordinate Measurement 49 57 294 10.22104/jift.2016.294 FA Maryam Nadafzadeh MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin University of Agriculture and Natural Resources of Khuzestan Saman Abdanan Mehdizadeh Assistant professor of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin University of Agriculture and Natural Resources of Khuzestan Journal Article 2016 03 16 Color is the first quality attribute of food evaluated by consumers. The color of foods usually be measured using traditional instruments such as spectrophotometers, colorimeters and sensory evaluations. However the measurement device which consists of a digital camera and image analysis software has been considered as an attractive alternative to traditional color measurement devices. The purpose of this study was to develop a system for determination of optimal cooking time of vegetables (Case study: Bean, Zucchini and Broccoli) using digital image processing through color measurement. In this study it was shown that developed digital imaging system could measure the color changes of green vegetables during heat treatments. Furthermore, the optimal cooking time could be determined based on color changes in a way that its quality from a consumer’s point of view was acceptable. Moreover, according to statistical analysis, there were significant differences among Lab color parameters of three types of selected vegetables at their optimal cooking time (p Color is the first quality attribute of food evaluated by consumers. The color of foods usually be measured using traditional instruments such as spectrophotometers, colorimeters and sensory evaluations. However the measurement device which consists of a digital camera and image analysis software has been considered as an attractive alternative to traditional color measurement devices. The purpose of this study was to develop a system for determination of optimal cooking time of vegetables (Case study: Bean, Zucchini and Broccoli) using digital image processing through color measurement. In this study it was shown that developed digital imaging system could measure the color changes of green vegetables during heat treatments. Furthermore, the optimal cooking time could be determined based on color changes in a way that its quality from a consumer’s point of view was acceptable. Moreover, according to statistical analysis, there were significant differences among Lab color parameters of three types of selected vegetables at their optimal cooking time (p

https://jift.irost.ir/article_294_6883966fd8f918a4aa29be29d2c386fb.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method Evaluation of color parameters, moisture content and energy consumption during roasting of peanut kernels using hot air method 59 71 290 10.22104/jift.2016.290 FA Hadi Bagheri Ph.D. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mahdi Kashaninejad Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Aman M. Ziaiifar Assistant Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Mehran Alami Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Journal Article 2016 02 14 Roasting is one of the common techniques for nuts processing which improves the total acceptability of products. Visual color is a primary factor in general quality judgments of foods and used as quality control indicators for the roasting processes. In this study, the effect of roasting conditions (temperature and time of roasting) on quantitative parameters such as lightness (L*), redness (a*), yellowness (b*), total color differences (ΔE), hue -angle, saturation index (SI), whiteness index (WI) and Browning Index (BI) values were investigated. Also moisture content (%, db.) of the roasted peanuts and energy consumption were determined. The results showed that increasing the temperature and time of roasting decreased the L*, b*, hue and WI values and increased the ΔE* and BI values in peanut kernels (P>0.05). The interactions between two factors (temperature and time of roasting) on L*, a*, b* and SI values were not significant (P Roasting is one of the common techniques for nuts processing which improves the total acceptability of products. Visual color is a primary factor in general quality judgments of foods and used as quality control indicators for the roasting processes. In this study, the effect of roasting conditions (temperature and time of roasting) on quantitative parameters such as lightness (L*), redness (a*), yellowness (b*), total color differences (ΔE), hue -angle, saturation index (SI), whiteness index (WI) and Browning Index (BI) values were investigated. Also moisture content (%, db.) of the roasted peanuts and energy consumption were determined. The results showed that increasing the temperature and time of roasting decreased the L*, b*, hue and WI values and increased the ΔE* and BI values in peanut kernels (P>0.05). The interactions between two factors (temperature and time of roasting) on L*, a*, b* and SI values were not significant (P

https://jift.irost.ir/article_290_f90f2aca5c640289d0a29417bcb63a37.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel Evaluation of the physicochemical, emulsion and rheological properties of mayonnaise containing soy milk and Aloe vera gel 73 83 296 10.22104/jift.2016.296 FA Samira Mirghafoori MSc Graduated from Department of Food Science & Technology, Shahr-e-Qhods Branch, Islamic Azad University, Tehran, Iran Somayeh Rahimi Asistant Professor, Food Technology, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran 0000-0001-8596-5546 Journal Article 2016 03 08 Nowadays the high tendency of society for consuming healthy and low calorie foods has lead to some efforts to make such kinds of products. In this research Aloe vera gel at levels of 0, 25, 50,75 and100 % and soy milk at 50 and 100% were substituted for oil and egg respectively, to production of mayonnaise with reduced fat and then, physicochemical, rheological, emulsion, and sensorial properties were evaluated. The results showed that increasing of Aloe vera gel amount had significant effect on pH, acidity and humidity of the samples; Whearas, soy milk was effective only on humidity (p<0.05). Raising of rotational speed and Aloe vera gel caused to change of mayonnaise behavior from shear thinning to newtonian and on the other hand, addition of soy milk decreased the viscosity in all samples. Aloe vera gel lowered the colore indexes as a* (redness) and L* (clearity) and increased b* (yellowness) and affected on all sensorial properties significantly (p<0.05). Due to the significant effect of Aloe vera gel and soy milk on physical and thermal stability of mayonnaise (p<0.05) and recognition of any difference between mayonnaise containing 25% Aloe vrea gel against the control (without Aloe vera) in the viewpoint of panelists, in this research, the mayonnaise containing 25% Aloe vera gel and 50% soy milk was investigated as the optimum formulation for production of reduced fat mayonnaise. Nowadays the high tendency of society for consuming healthy and low calorie foods has lead to some efforts to make such kinds of products. In this research Aloe vera gel at levels of 0, 25, 50,75 and100 % and soy milk at 50 and 100% were substituted for oil and egg respectively, to production of mayonnaise with reduced fat and then, physicochemical, rheological, emulsion, and sensorial properties were evaluated. The results showed that increasing of Aloe vera gel amount had significant effect on pH, acidity and humidity of the samples; Whearas, soy milk was effective only on humidity (p<0.05). Raising of rotational speed and Aloe vera gel caused to change of mayonnaise behavior from shear thinning to newtonian and on the other hand, addition of soy milk decreased the viscosity in all samples. Aloe vera gel lowered the colore indexes as a* (redness) and L* (clearity) and increased b* (yellowness) and affected on all sensorial properties significantly (p<0.05). Due to the significant effect of Aloe vera gel and soy milk on physical and thermal stability of mayonnaise (p<0.05) and recognition of any difference between mayonnaise containing 25% Aloe vrea gel against the control (without Aloe vera) in the viewpoint of panelists, in this research, the mayonnaise containing 25% Aloe vera gel and 50% soy milk was investigated as the optimum formulation for production of reduced fat mayonnaise.

https://jift.irost.ir/article_296_d296c101daa88a51f6ca8cfc1ac79b50.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese Effects of maltodextrin on Physicochemical and sensory properties and microstructure of low fat ultrafiltred Feta cheese 85 97 302 10.22104/jift.2016.302 FA Journal Article 2016 05 15 Demand for low-fat dairy such as low-fat cheeses is increasingly on the rise. Cheese will be impaired with fat loss in physicochemical and sensory properties, but this problem can partially be resolved using the fat replacers. In this study, maltodextrin (DE = 16) was used as a fat replacer in low fat UF cheese. Milky maltodextrin solution 25% (w / w) was fat replacement in cheese in the levels of 15 and 50% (w / w) and chemical properties (i. e. pH, dry matter, fat, WSN / TN, and NPN / TN), sensory properties and microstructure of cheese were evaluated in storage for 2 months at 8ᵒC, in comparison to full fat UF cheese (control). The results of the statistical analysis of data showed that the interaction of ripening time and type of treatment on pH, dry matter, fat and proteolysis (WSN / TN and NPN / TN %) (P <0.05) was significant. With regarding to sensory properties, overall acceptability of both treatments compared with control sample was confirmed. The highest and lowest overall acceptability was the control sample and 15% fat reduced treatment respectively. The overall acceptability of 50% fat reduced treatment was less than the control sample, but comparable with it. Investigation of scanning electron microscope micrographs showed that reducing fat and increasing maltodextrin decreased density of protein structure in treatments containing maltodextrin. Microstructure of 50% fat reduced treatment and control at the end of 60 days of ripening compared to day 32 had been more open, but 15% fat reduced treatment had been denser. In general, according to sensory results, economic aspects, and in order to protect public health, 50% fat reduced treatment was selected as the best treatment. Demand for low-fat dairy such as low-fat cheeses is increasingly on the rise. Cheese will be impaired with fat loss in physicochemical and sensory properties, but this problem can partially be resolved using the fat replacers. In this study, maltodextrin (DE = 16) was used as a fat replacer in low fat UF cheese. Milky maltodextrin solution 25% (w / w) was fat replacement in cheese in the levels of 15 and 50% (w / w) and chemical properties (i. e. pH, dry matter, fat, WSN / TN, and NPN / TN), sensory properties and microstructure of cheese were evaluated in storage for 2 months at 8ᵒC, in comparison to full fat UF cheese (control). The results of the statistical analysis of data showed that the interaction of ripening time and type of treatment on pH, dry matter, fat and proteolysis (WSN / TN and NPN / TN %) (P <0.05) was significant. With regarding to sensory properties, overall acceptability of both treatments compared with control sample was confirmed. The highest and lowest overall acceptability was the control sample and 15% fat reduced treatment respectively. The overall acceptability of 50% fat reduced treatment was less than the control sample, but comparable with it. Investigation of scanning electron microscope micrographs showed that reducing fat and increasing maltodextrin decreased density of protein structure in treatments containing maltodextrin. Microstructure of 50% fat reduced treatment and control at the end of 60 days of ripening compared to day 32 had been more open, but 15% fat reduced treatment had been denser. In general, according to sensory results, economic aspects, and in order to protect public health, 50% fat reduced treatment was selected as the best treatment.

https://jift.irost.ir/article_302_577bcc914f9e55d5e4e4f82f9f00e7d4.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 3 2016 05 21 Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry Ultra trace determination of lead and cadmium in pasteurized and sterilized milk by dispersive liquid–liquid microextraction based on solidification of floating organic drop using electro thermal atomic absorption spectrometry 99 109 303 10.22104/jift.2016.303 FA Somayeh Esfandiary Master of Science, Department of chemistry and food engineering, Maragheh branch, Islamic Azad University, Maragheh, Iran Hossein Sheikhloie Assistant Professor, Department of chemistry and food engineering, Maragheh branch, Islamic Azad University, Maragheh, Iran Journal Article 2016 04 05 In this research, a simple and efﬁcient method known as dispersive liquid–liquid microextraction based on solidiﬁcation of ﬂoating organic drop combined with electro thermal atomic absorption spectrometry was developed for extraction and determination ultra-trace amounts of lead and cadmium in pasteurized and sterilized milk samples. Some effective factors that influence the microextraction efficiency such as; pH, type and volume of disperser solvent, extraction solvent, concentration of chelating agent, salt effect, centrifuging condition, extraction time and temperature were investigated and optimized. Under the optimal conditions, the limits of detection were obtained 0.1 ng mL-1 for lead, 0.3 ng mL-1 for cadmium and preconcentration factor was 100. The relative standard deviations of Lead and cadmium (n=5) 1.33% and 1.7% were observed respectively. The results showed that the amount of lead and cadmium in pasteurized and sterilized milk has been in the range of international standards, and no risk of heavy metals in the body of milk consumers. The main advantages of proposed method was simple, low cost, rapid, recovery and high extraction efficiency, good reproducibility, minimum organic solvent consumption and efficient analytical method for the separation and determination of lead and cadmium in water and milk samples. In this research, a simple and efﬁcient method known as dispersive liquid–liquid microextraction based on solidiﬁcation of ﬂoating organic drop combined with electro thermal atomic absorption spectrometry was developed for extraction and determination ultra-trace amounts of lead and cadmium in pasteurized and sterilized milk samples. Some effective factors that influence the microextraction efficiency such as; pH, type and volume of disperser solvent, extraction solvent, concentration of chelating agent, salt effect, centrifuging condition, extraction time and temperature were investigated and optimized. Under the optimal conditions, the limits of detection were obtained 0.1 ng mL-1 for lead, 0.3 ng mL-1 for cadmium and preconcentration factor was 100. The relative standard deviations of Lead and cadmium (n=5) 1.33% and 1.7% were observed respectively. The results showed that the amount of lead and cadmium in pasteurized and sterilized milk has been in the range of international standards, and no risk of heavy metals in the body of milk consumers. The main advantages of proposed method was simple, low cost, rapid, recovery and high extraction efficiency, good reproducibility, minimum organic solvent consumption and efficient analytical method for the separation and determination of lead and cadmium in water and milk samples.

https://jift.irost.ir/article_303_11b9842e0a271ff252c1903e7132cd68.pdf