Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace Modeling and Optimization of process conditions in nanoencapsulation of the polyphenolic extract of industrial apple pomace 1 13 304 10.22104/jift.2016.304 FA Shohreh Saffarzadeh-Matin Assistant Professor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology Majid Shahbazi MSc, Nanochemistry, Department of Chemical Technology, Iranian Research Organization for Science and Technology Journal Article 2016 05 02 In present study, the process conditions for nanoencapsulation of rich polyphenolic extract of apple pomace by solvent displacement method were optimized using response surface methodology (RSM). The independent variables were expressed as wall to core ratio, surfactant w/w% and ultrasonic mixing time (min). The response (or dependent variable) was the antioxidant activity of polyphenols still remained in supernatant after nanocapsuls isolation (expressed as DPPH %), which was also optimized. The optimum conditions were: the wall to the core ratio (5.5), the percentage of the surfactant (5 %w/v), and homogenization time (2 min). The analysis of variance for response showed that relatively all independent variables are significant (p< 0.05) at the 95% confidence level. The results indicated that the shell to core (X1) followed by the percentage of surfactant (X2) are the significant factors affecting the response. In addition the coefficients of the determinations (R2 =0.922) and the good agreements between the predicted values with the experimental values for dependent variable, were another indication that the model adequately fit the chosen parameters in their ranges. In optimal condition, the particle size (measured by DLS and SEM) was in the range of 50-70 nm and polyphenol loading efficiency was about 98%. In present study, the process conditions for nanoencapsulation of rich polyphenolic extract of apple pomace by solvent displacement method were optimized using response surface methodology (RSM). The independent variables were expressed as wall to core ratio, surfactant w/w% and ultrasonic mixing time (min). The response (or dependent variable) was the antioxidant activity of polyphenols still remained in supernatant after nanocapsuls isolation (expressed as DPPH %), which was also optimized. The optimum conditions were: the wall to the core ratio (5.5), the percentage of the surfactant (5 %w/v), and homogenization time (2 min). The analysis of variance for response showed that relatively all independent variables are significant (p< 0.05) at the 95% confidence level. The results indicated that the shell to core (X1) followed by the percentage of surfactant (X2) are the significant factors affecting the response. In addition the coefficients of the determinations (R2 =0.922) and the good agreements between the predicted values with the experimental values for dependent variable, were another indication that the model adequately fit the chosen parameters in their ranges. In optimal condition, the particle size (measured by DLS and SEM) was in the range of 50-70 nm and polyphenol loading efficiency was about 98%.

https://jift.irost.ir/article_304_a547bef353688d36dc2ffcea15cf13c4.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds Evaluation of the gas-solvent process for the extraction of essential oil from the cinnamon bark and cumin seeds 15 25 292 10.22104/jift.2016.292 FA Mohammad Hasan Eikani Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran Nahid Khandan Assistant Professor, Green Chemical Technologies, Department of Chemical Technologies, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran Journal Article 2016 03 08 In view of the fact that there are lots of diverse sources of medicinal plants in our country, development of related technologies can be given special priority. In this study, one of the newest developed technologies for the extraction of active components of plant, gas - solvent process by using of hydro fluorocarbons, was introduced. A set up for this extraction method was designed and manufactured in Iranian Research Organization for Science and Technology (IROST) for the first time in Iran and it was applied for the extraction of essential oil from the bark of cinnamon and cumin seeds. For this purpose, HFC-R134a‌ was chosen as the solvent and operation conditions were changed in the term of pressure, particle size and time of extraction according to Taguchi experimental design method. Cinnam aldehyde for cinnamon and cumin aldehyde, g-Terpinen-7-al and α-Terpinen-7-al for cumin were considered as indicator and their obtained amount from this extraction method was compared with the traditional hydro distillation method. Optimum extraction condition for both of cinnamon bark and cumin seeds were obtained as: 10 bar, mean particle size of 0.3 mm and time of 120min. In comparison with the hydro distillation, amount of extracted active components at optimum condition showed a 13% and 12% increase for cinnamon and cumin, respectively which indicates an improvement in the quality of extracted essential oil from gas – solvent method by R134a relative to the hydro distillation. In view of the fact that there are lots of diverse sources of medicinal plants in our country, development of related technologies can be given special priority. In this study, one of the newest developed technologies for the extraction of active components of plant, gas - solvent process by using of hydro fluorocarbons, was introduced. A set up for this extraction method was designed and manufactured in Iranian Research Organization for Science and Technology (IROST) for the first time in Iran and it was applied for the extraction of essential oil from the bark of cinnamon and cumin seeds. For this purpose, HFC-R134a‌ was chosen as the solvent and operation conditions were changed in the term of pressure, particle size and time of extraction according to Taguchi experimental design method. Cinnam aldehyde for cinnamon and cumin aldehyde, g-Terpinen-7-al and α-Terpinen-7-al for cumin were considered as indicator and their obtained amount from this extraction method was compared with the traditional hydro distillation method. Optimum extraction condition for both of cinnamon bark and cumin seeds were obtained as: 10 bar, mean particle size of 0.3 mm and time of 120min. In comparison with the hydro distillation, amount of extracted active components at optimum condition showed a 13% and 12% increase for cinnamon and cumin, respectively which indicates an improvement in the quality of extracted essential oil from gas – solvent method by R134a relative to the hydro distillation.

https://jift.irost.ir/article_292_86c2b6becd3f47549dd8e331bbcf8325.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life Application of artificial neural network to modeling the effect of calcium ascorbate on extending button mushroom shelf life 27 34 323 10.22104/jift.2016.323 FA Mohammad Sayyari Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Fakhreddin Salehi Assistant Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran Sajjad Alvandi Graduated MSc Student, Department of Horticultural Sciences, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran Journal Article 2016 06 06 Calcium ascorbate is ascorbic acid buffered salt containing calcium and effective in maintaining the quality and reducing losses of agricultural products during post harvest storage. In this study, artificial neural network modeling was used to predicting the effect of calcium ascorbate on button mushroom shelf life. After treatment of calcium ascorbate at three concentrations (0, 0.4 and 0.8%), mushrooms were kept at 1±0.5°C and 90% relative humidity and then qualitative characteristics were evaluated during 0, 10, 15, 20 and 25 days storage. In order to predicting calcium ascorbate effects on button mushroom shelf life, multi-layer perceptron neural network with 2 input (calcium ascorbate concentration and shelf life time) and 14 outputs (weight loss, firmness, TSS, pH, L*, a*, b*, chroma, Hue angle, ΔE, browning index, vitamin C, total phenol and polyphenol oxidase activity) was used. The results showed that a networks with 8 neuron in a hidden layer and using sigmoid function and levenberg–marquardt optimization technique and 40%-20%-40% data for training/ testing/ validating process can be well predict the effect of calcium ascorbate on button mushroom shelf life with correlation coefficient equal 0.91. Results of sensitivity analysis by optimum neural network (2-8-14), was defined shelf life time as the most effective factor in predicting button mushroom attributes during post harvest storage. Calcium ascorbate is ascorbic acid buffered salt containing calcium and effective in maintaining the quality and reducing losses of agricultural products during post harvest storage. In this study, artificial neural network modeling was used to predicting the effect of calcium ascorbate on button mushroom shelf life. After treatment of calcium ascorbate at three concentrations (0, 0.4 and 0.8%), mushrooms were kept at 1±0.5°C and 90% relative humidity and then qualitative characteristics were evaluated during 0, 10, 15, 20 and 25 days storage. In order to predicting calcium ascorbate effects on button mushroom shelf life, multi-layer perceptron neural network with 2 input (calcium ascorbate concentration and shelf life time) and 14 outputs (weight loss, firmness, TSS, pH, L*, a*, b*, chroma, Hue angle, ΔE, browning index, vitamin C, total phenol and polyphenol oxidase activity) was used. The results showed that a networks with 8 neuron in a hidden layer and using sigmoid function and levenberg–marquardt optimization technique and 40%-20%-40% data for training/ testing/ validating process can be well predict the effect of calcium ascorbate on button mushroom shelf life with correlation coefficient equal 0.91. Results of sensitivity analysis by optimum neural network (2-8-14), was defined shelf life time as the most effective factor in predicting button mushroom attributes during post harvest storage.

https://jift.irost.ir/article_323_4e52248fddeee3171605cdea20e38601.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Evaluation of Walnut Kernel Based on Size and Color by Image Processing Evaluation of Walnut Kernel Based on Size and Color by Image Processing 35 46 300 10.22104/jift.2016.300 FA Amir H. Afkari-Sayyah Associate Professor, Department of Mechanical Engineering of Biosystems, Faculty of Agricultural Sciences and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran Mansour Rasekh Associate Professor, Department of Mechanical Engineering of Biosystems, Faculty of Agricultural Sciences and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran Mohammad Tahmasebi PhD Student, Department of Mechanical Engineering of Biosystems, Faculty of Agricultural Sciences and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran Journal Article 2016 03 02 Today, development of intelligent systems in different operations of food and agricultural processing is one of the prime requests in food industry. In this research, a series of machine vision tests, were carried out to investigate the factors influence on walnut kernel discriminant system based on dimension and color (standard method). The research had been focused on discriminating the kernels in 3 quality groups of halves, pieces and small pieces and 3 color groups of Very Light, Light and Light Amber in a common variety. The prediction features were the major and minor diameters of kernel, and color features of Red, Green, Blue, Hue, Saturation, Value, L, a and b channels from three color models and the direction of lighting. In comparison of two lighting methods, back lighting showed more accuracy (94.3%) than the top lighting (91%), however, the difference was not significant. In addition, it was possible to extract the dimension and color data in image capturing in top lighting. The results showed that the accuracy and speed of discrimination based on dimensions was more than that the color identifying. According to the results, it was possible to identify halves with 98.1% accuracy in a mean of 0.31 s. While, the maximum rate of discrimination in color identification was equal to 76.2% in 1.91 s for detecting Light kernels. Due to overlapping of data of different color models, and according to the results of linear discriminant analysis, it is possible to identify Very Light kernels, only by taking account of V parameter (from HSV model) in less than 0.6 seconds with accuracy of 81%. In comparing different color models, the HSV and Lab have the maximum and minimum accuracy in color discriminating of walnut kernels, respectively. The results showed that it is possible to discriminate walnut kernels based on color and dimensional features according to standard method, in less than 2 seconds (for each kernel), under top lighting condition. This information may be used in design and development of walnut grading machines in food industries. Today, development of intelligent systems in different operations of food and agricultural processing is one of the prime requests in food industry. In this research, a series of machine vision tests, were carried out to investigate the factors influence on walnut kernel discriminant system based on dimension and color (standard method). The research had been focused on discriminating the kernels in 3 quality groups of halves, pieces and small pieces and 3 color groups of Very Light, Light and Light Amber in a common variety. The prediction features were the major and minor diameters of kernel, and color features of Red, Green, Blue, Hue, Saturation, Value, L, a and b channels from three color models and the direction of lighting. In comparison of two lighting methods, back lighting showed more accuracy (94.3%) than the top lighting (91%), however, the difference was not significant. In addition, it was possible to extract the dimension and color data in image capturing in top lighting. The results showed that the accuracy and speed of discrimination based on dimensions was more than that the color identifying. According to the results, it was possible to identify halves with 98.1% accuracy in a mean of 0.31 s. While, the maximum rate of discrimination in color identification was equal to 76.2% in 1.91 s for detecting Light kernels. Due to overlapping of data of different color models, and according to the results of linear discriminant analysis, it is possible to identify Very Light kernels, only by taking account of V parameter (from HSV model) in less than 0.6 seconds with accuracy of 81%. In comparing different color models, the HSV and Lab have the maximum and minimum accuracy in color discriminating of walnut kernels, respectively. The results showed that it is possible to discriminate walnut kernels based on color and dimensional features according to standard method, in less than 2 seconds (for each kernel), under top lighting condition. This information may be used in design and development of walnut grading machines in food industries.

https://jift.irost.ir/article_300_912e3548fd823adcf0603f0af115161c.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) Investigation of sage seed gum and whey- protein on the stability of the Oil-water emulsion with using response surface methodology (RSM) 47 56 322 10.22104/jift.2016.322 FA Ehsan Akbari MSc. in Food Chemistry, Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Mohammad Ghorbani Associate Professor. Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Alireza Sadeghi Mahonak Associate Professor. Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Mehran Alami Associate Professor. Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Mahdi Kashaninejad Associate Professor. Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Ahmad Nasrollahzadeh MSc. In Food Microbiology, Department of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan Journal Article 2016 04 15 Sage, an Iranian seed, can be used as a source of hydrocolloid in the stability of emulsions due to its high content of mucilage. On the other hand, whey-proteins have been recently introduced to the food industry as suitable emulsifiers. The aim of the present study was to investigate the interactive effects of sage seed gum and whey proteins on the stability of oil-in-water emulsions using response surface methodology. Emulsions were prepared with different concentrations of gum (0.2 -0.75 gr), protein (0.5-1.5 gr) and Sunflower oil (20-40 gr) in 80 ml water. Emulsion parameters including size, stability index, viscosity and emulsification properties were measured based on reference methods. The results showed that the droplet size decreased with increase in the concentration of the gum and the proteins, while increasing the amount of oil led to increase in the droplets size. Emulsification properties were also improved with increasing in the concentration of gum. The results also revealed that the emulsification properties improved with increasing the amount of protein; however no significant effect was detected at higher concentrations. The results of viscometery characteristics showed that flow behavior in all samples was non-Newtonian shear thinning and the Herschel-Bulkley was the best model for describing data. Addition of gum to the emulsions increased the viscosity significantly. Sage, an Iranian seed, can be used as a source of hydrocolloid in the stability of emulsions due to its high content of mucilage. On the other hand, whey-proteins have been recently introduced to the food industry as suitable emulsifiers. The aim of the present study was to investigate the interactive effects of sage seed gum and whey proteins on the stability of oil-in-water emulsions using response surface methodology. Emulsions were prepared with different concentrations of gum (0.2 -0.75 gr), protein (0.5-1.5 gr) and Sunflower oil (20-40 gr) in 80 ml water. Emulsion parameters including size, stability index, viscosity and emulsification properties were measured based on reference methods. The results showed that the droplet size decreased with increase in the concentration of the gum and the proteins, while increasing the amount of oil led to increase in the droplets size. Emulsification properties were also improved with increasing in the concentration of gum. The results also revealed that the emulsification properties improved with increasing the amount of protein; however no significant effect was detected at higher concentrations. The results of viscometery characteristics showed that flow behavior in all samples was non-Newtonian shear thinning and the Herschel-Bulkley was the best model for describing data. Addition of gum to the emulsions increased the viscosity significantly.

https://jift.irost.ir/article_322_181f3ac9efd287fdae3443da6858b3c9.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot Determining Extraction Efficiency and Betalain Pigment Stability of Red Beetroot 57 63 326 10.22104/jift.2016.326 FA Journal Article 2016 04 22 Recently, there has been much attention to use of natural pigments as food colorants and healing components. Red beetroot is rich in betalain pigments. In this research, the effect of different solvents (water, water: ethanol: citric acid ratios (60: 40: 0) and (60: 38.5 :1.5)v/v and ascorbic acid concentration (in two levels of 0 and 0.05%)w/v on the extraction efficiency were studied. Betalains were extracted from red beetroot and encapsulated with different encapsulating agents including: maltodextrin (MD) with extract (ER) (20g: 100ml), gum arabic (GA) with extract (20g: 100ml) and maltodextrin+ gum arabic with(ER) (10g: 10g: 100ml) w/v (as encapsulating agents) and then were dried using the freeze dryer. Effect coating agents were studied on the betalain stability. The results showed that various solvents have different effects on the extraction efficiency. Pure water and ethanol: citric acid as solvent, showed the highest (68%) and lowest (7.6%) extraction efficiency, respectively . Ascorbic acid increased the stability of all betalain samples, but it had greatest impact on water extracts and water - ethanol (p<0.05). Effect of different encapsulating agents were studied on the betalain stability. Encapsulated betalains with gum arabic and maltodextrin showed more recovery efficiency than the non- encapsulated betalain sample (as control). Recently, there has been much attention to use of natural pigments as food colorants and healing components. Red beetroot is rich in betalain pigments. In this research, the effect of different solvents (water, water: ethanol: citric acid ratios (60: 40: 0) and (60: 38.5 :1.5)v/v and ascorbic acid concentration (in two levels of 0 and 0.05%)w/v on the extraction efficiency were studied. Betalains were extracted from red beetroot and encapsulated with different encapsulating agents including: maltodextrin (MD) with extract (ER) (20g: 100ml), gum arabic (GA) with extract (20g: 100ml) and maltodextrin+ gum arabic with(ER) (10g: 10g: 100ml) w/v (as encapsulating agents) and then were dried using the freeze dryer. Effect coating agents were studied on the betalain stability. The results showed that various solvents have different effects on the extraction efficiency. Pure water and ethanol: citric acid as solvent, showed the highest (68%) and lowest (7.6%) extraction efficiency, respectively . Ascorbic acid increased the stability of all betalain samples, but it had greatest impact on water extracts and water - ethanol (p<0.05). Effect of different encapsulating agents were studied on the betalain stability. Encapsulated betalains with gum arabic and maltodextrin showed more recovery efficiency than the non- encapsulated betalain sample (as control).

https://jift.irost.ir/article_326_3d03e72032cf4688480524cba14f16f7.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber Investigation the effect of gamma irradiation pre-treatment on some qualitative and rheological properties of potatoes tuber 65 75 301 10.22104/jift.2016.301 FA Ayat Mohammad Razdari PhD Student, Department of Biosystems Engineering, University of Shahre Kord S. Hoda Yoosefian MSc Student, Department of Biosystems Engineering, University of Bu-Ali Sina, Hamadan Hasan Kiani PhD Student, Department of Biosystems Engineering, Tehran Islamic Azad University, Science and Research Branch. Marziyeh Seyhoon 4- Science and Technology, Atomic Energy Organization of Iran Journal Article 2016 05 14 Irradiation is a modern method of food preservation. In this research were evaluated irradiation dose effect, shelf-life and storage time of on some qualitative and rheological properties of potatoes tuber. The samples were purchased from the store's Atomic Energy Organization and were stored for a week in the cold (4°C) in order to prevent chemical changes in the tissues. In order to samples irradiation was used cobalt-60 source (Gamma-cell 220). The samples were irradiated with 0 (control), 2, 5 and 8 kGy and then were storage for 150 days at a temperature of 6°C and at ambient temperature (18°C). Samples dry matter and starch content was higher for doses of 2 kGy and stored at a temperature of 6°C to 22.01 and 12.09 %, respectively. Geometric mean diameter and sphericity values decreased with increasing radiation dose to 23.27 and 8.39 % and the dose of 8 kGy irradiated samples had the lowest values to 40.12 and 76.41 %, respectively. Also, a *, b *, color changes and BI increased by increasing the radiation dose to 2.9T 3.2T 5.13, 4.97 % and L* decreased to 2.14%, too. Moreover, three component model was calculated using by Maxwell Model and results show that with increasing dose of irradiation and temperature, relaxation stress decreased and relaxation time increased to 39.96 and 27%, respectively. Irradiation is a modern method of food preservation. In this research were evaluated irradiation dose effect, shelf-life and storage time of on some qualitative and rheological properties of potatoes tuber. The samples were purchased from the store's Atomic Energy Organization and were stored for a week in the cold (4°C) in order to prevent chemical changes in the tissues. In order to samples irradiation was used cobalt-60 source (Gamma-cell 220). The samples were irradiated with 0 (control), 2, 5 and 8 kGy and then were storage for 150 days at a temperature of 6°C and at ambient temperature (18°C). Samples dry matter and starch content was higher for doses of 2 kGy and stored at a temperature of 6°C to 22.01 and 12.09 %, respectively. Geometric mean diameter and sphericity values decreased with increasing radiation dose to 23.27 and 8.39 % and the dose of 8 kGy irradiated samples had the lowest values to 40.12 and 76.41 %, respectively. Also, a *, b *, color changes and BI increased by increasing the radiation dose to 2.9T 3.2T 5.13, 4.97 % and L* decreased to 2.14%, too. Moreover, three component model was calculated using by Maxwell Model and results show that with increasing dose of irradiation and temperature, relaxation stress decreased and relaxation time increased to 39.96 and 27%, respectively.

https://jift.irost.ir/article_301_0305d9c96bc91ec0a11e1d0d2ffa57b6.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer Comparison of drying parameters and qualitative characteristics of paddy (Tarom Hashemi) using a continues and a domestic microwave dryer 77 88 333 10.22104/jift.2016.333 FA Davood Kalantari Assistance Professor, Department of Bio-systems Engineering, Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran Hassan Jafari MSc. Student, Department of Bio-system Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran Journal Article 2016 06 18 Paddy drying is one of the most important and critical post-harvest processes of rice in order to prevent the growth of germs and fungi; which enhances the product storage time. In this study, drying process of Tarom Hashemi was evaluated in a continuous band microwave dryer and in a domestic microwave dryer. The obtained results indicated that the moisture ratio decreased by increasing the paddy thickness from 6 to 18 mm and the microwave power levels from 10 to 30%, whereas the seed breakage increased. The drying ratio in the domestic microwave dryer was always less than that in the continuous band microwave dryer except at the 10% input power level, whereas the seed breakage percent was always more in the domestic microwave dryer in comparison with the continuous band microwave dryer. The results indicated that the moisture diffusion coefficient was larger in drying with continuous band microwave dryer in comparison with the domestic microwave dryer at 10% microwave power levels, whereas this coefficient was less at the 50% microwave power. As a final conclusion, the use of household microwave dryer for drying the paddy is not recommended due to high percentage of seed breakage. In contrast using a continuous band microwave dryer with low input power levels (e.g., 10%) is recommended on a large scale due to the rapid moisture reduction and low seed breakage percentage. Paddy drying is one of the most important and critical post-harvest processes of rice in order to prevent the growth of germs and fungi; which enhances the product storage time. In this study, drying process of Tarom Hashemi was evaluated in a continuous band microwave dryer and in a domestic microwave dryer. The obtained results indicated that the moisture ratio decreased by increasing the paddy thickness from 6 to 18 mm and the microwave power levels from 10 to 30%, whereas the seed breakage increased. The drying ratio in the domestic microwave dryer was always less than that in the continuous band microwave dryer except at the 10% input power level, whereas the seed breakage percent was always more in the domestic microwave dryer in comparison with the continuous band microwave dryer. The results indicated that the moisture diffusion coefficient was larger in drying with continuous band microwave dryer in comparison with the domestic microwave dryer at 10% microwave power levels, whereas this coefficient was less at the 50% microwave power. As a final conclusion, the use of household microwave dryer for drying the paddy is not recommended due to high percentage of seed breakage. In contrast using a continuous band microwave dryer with low input power levels (e.g., 10%) is recommended on a large scale due to the rapid moisture reduction and low seed breakage percentage.

https://jift.irost.ir/article_333_8693d3b933b30d66b34f4cf0e2c0f49f.pdf

Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 4 2016 08 22 Effect of cress seeds mucilage on shelf life of Button Mushroom Effect of cress seeds mucilage on shelf life of Button Mushroom 89 96 340 10.22104/jift.2016.340 FA Journal Article 2016 06 18 The Effect of edible coating cress seeds mucilage on physicochemical properties of white button mushroom were studied during the 16 days . For this purpose, firstly, the gum was extracted, purified, and dried. Then fresh mushrooms were coated with solutions 0.2%, 0.4% and 0.6% w/v of the cress gum. Weight loss, texture firmness, total phenols, total soluble solids (TSS) and color changes were determined. The results showed that concentration of 0.6% the cress gum significantly prevents changes the weight and content of phenolic compounds. Treatments of coated with concentration of 0.2% the cress gum had the highest lighting levels, although all prepared by coating, based on L*, a*, & b* comparisons were effective in maintaining color button mushrooms. Also between different concentration of coating, there was no significant difference to maintain texture and TSS at the end of the sixteenth day. But the difference compared with the controls was significant at the 5% level. The Effect of edible coating cress seeds mucilage on physicochemical properties of white button mushroom were studied during the 16 days . For this purpose, firstly, the gum was extracted, purified, and dried. Then fresh mushrooms were coated with solutions 0.2%, 0.4% and 0.6% w/v of the cress gum. Weight loss, texture firmness, total phenols, total soluble solids (TSS) and color changes were determined. The results showed that concentration of 0.6% the cress gum significantly prevents changes the weight and content of phenolic compounds. Treatments of coated with concentration of 0.2% the cress gum had the highest lighting levels, although all prepared by coating, based on L*, a*, & b* comparisons were effective in maintaining color button mushrooms. Also between different concentration of coating, there was no significant difference to maintain texture and TSS at the end of the sixteenth day. But the difference compared with the controls was significant at the 5% level.

https://jift.irost.ir/article_340_b33a690f6722294e81f8b21fea9e6ecd.pdf