نشریه فناوری های جدید در صنعت غذا
سال هشتم شماره 1 (پیاپی 29، پاییز 1399)

Rice is one of the most common and most consumed foods in the world. Quality properties are among the most important factors in determining the cooking and processing characteristics of rice. One of the major problems in the food industry is predicting quality properties. Therefore, in this study, it is possible to predict amylose content (AC), gelatinization temperature (GT), gel consistency (GC), protein content (PC), minimum viscosity (MV), peak viscosity (PV), final viscosity (FV), breakdown viscosity (BDV) and setback viscosity (SBV) of 100 single grain rice samples of Hashemi, Khazar and Dorefak using image processing technology in three exposure treatments including high exposure with LED lamp, high exposure with LED lamp and fluorescent and Anti-light exposure. Calibration models were developed by multivariate linear least squares (PLS) regression. Calibration coefficients of calibration coefficients of variables AC, GT, GC, PC, MV, PV, FV, BDV and SBV in Hashemi, Khazar and Darfak varieties for all treatments were R2cal ≥ 0.89, R2cal ≥ 0.95, and R2cal ≥ 0.92 respectively. prediction coefficients were obtained with R2pre ≥ 0.88, R2pre ≥ 0.94 and R2pre ≥ 0.90, respectively. The results of PLS regression showed that the variables derived from the shape and size characteristics and color variables R,, G, B, L, a and b of image processing were able to predict the rice quality parameters with good accuracy. As a result, using low-cost, non-destructive image processing technology can predict some of the qualitative properties of rice.

The automatic detection of defective fruit through the computer vision system continues to be a problem due to the uneven instability distribution on the citrus surface. As a result of the development of a system that is capable of detecting damage in citrus with high accuracy and speed is essential. Therefore, an adaptive lightness correction algorithm was implemented in this paper that simply overcomes the disturbance of the indirect distribution intensity in the fruit level in online and static conditions and avoids error detection. In the study, 200 specimens containing 50 healthy oranges and 150 defective oranges (Green Fruit Molds, Diaspididae, Alternaria Fruit and mechanical damage) were investigated. In this system, 4 images were taken from each sample and after applying the proposed algorithm, all four oranges were categorized into healthy and defective groups. Based on the results, it was found that the accuracy of the system for the damage of Green Fruit Molds, Diaspididae, Alternaria Fruit and mechanical damage was 87.80, 71.42, 74.28 and 100, indicating high performance of the proposed method.

In this study, a glass box was measured using a voltage regulator at three voltages of 30, 50, 70 volts, and at three times of 3, 6, 9 minutes boiling in a glass box, the weight changes were recorded and the temperature variations were recorded using a data logger. then , the thermal properties of the casing including : Specific heat capacity , thermal conductivity coefficient and thermal distribution coefficient were investigated. The data were analyzed using a factorial experiment into completely random design. The results showed that both the studied factors, the duration of significant heating and the amount of voltage, had a significant effect on specific heat, thermal conductivity and thermal diffusion coefficient, so that specific heat and thermal conductivity increased and thermal emission coefficient were decreased So that the maximum amount of special heat at 70 volts and the time of 9 minutes is 0.923 kJkg-1°C-1 and the lowest amount of special heat at 30 volts and the time of 3 minutes is 0.190 kJkg-1°C-1 was obtained, in the discussion of the thermal conductivity coefficient, the highest thermal conductivity coefficient at 70 volts and the time of 9 minutes, the value of which is 0.513 Wm-1°C-1 and the lowest thermal conductivity coefficient at 50 volts and time. 3 minutes, the value of which is equal to 0.150 Wm-1°C-1 , and also in the discussion of thermal emission coefficient, the highest value is related to voltage 50 and the time of 3 minutes is equal to 7.2×10-6 m2s-1 and the lowest Thermal emission coefficient is equal to 1.2×10-6 m2s-1, Which was about 30 volts and lasted 9 minutes.

In this research, the effects of ultrasound variables including power (120 to 360 W), time (1 to 6 min) and temperature (25 to 65 °C) on the average size of fat globules, Rheological properties (hardness, adhesiveness and consistency) and color parameters (whiteness index) of camel milk cream were investigated , Then, these properties were optimized using Box-Benken design models and Particle Swarm Optimization and and hill climbing algorithm (Numerical Optimization in Design Expert software). The results of the evaluation of the measured properties showed that with increasing power, time and temperature of ultrasonication, the average size of the fat globules decreased. The results of the back-extrusion test showed that only the power-time interaction at 95% confidence level had significant effect on the hardness and adhesiveness of the samples. So that the hardness and adhesiveness of the samples increased with increasing the time in low powers. The results also showed that with increasing the power and time of ultrasonication, whiteness index of samples increased. To compare the optimization performance of two-particle swarm and hill climbing algorithms, the average of 5 optimal points obtained from the two algorithms were compared by t-test. The results of t-test. showed that the particle swarm algorithm significantly achieved higher power and temperature and lower time, lead to significant decrease in average size of fat globules and increase in hardness. Therefore, it can be concluded that the particle swarm algorithm performs was better than the hill climbing algorithm in optimizing the models obtained from Box-Benken design in optimizing the homogenization conditions of camel milk cream.

The aim of this work was to achieve of technological knowledge of production of antimicrobial nanocomposite packaging containing nanoparticles in order to increase the shelf life of apple and grape fruits. Low density polyethylene (LDPE) was chosen as base polymer and titanium dioxide (TiO2, 0, 0.5 and 1.5%) and zinc oxide (ZnO, 0, 0.75 and 1.5%) nanoparticles were added to LDPE matrix to produce nanocomposites by extrusion method. At the first step, the effect of nanoparticles addition on physicochemical properties of nanocomposites were investigated. It was revealed that the antimicrobial analysis showed that the nanocomposite films have good bactericidal activity and the effect of titanium dioxide is more than zinc oxide nanoparticles. At the second step, fabricated films were used for packaging of fresh apple and grape fruits. The qualitative parameters of fruits were investigated during this period. Results indicated that the weight loss of fruits decreases by using nanocomposites. Browning index and also, hardness of apple products in nanocomposite packaged samples were more than control ones. Nanocomposite films controlled the microbial count of apple and grape and the film containing 1.5% titanium dioxide showed the most effect on mesophilic bacteria and yeasts and molds. Generally, titanium dioxide was more effective than zinc oxide in both of improving physical properties of nanocomposites and increasing the shelf life of apple and grape fruits. Resoles of this research approved that the using of LDPE nanocomposite active film containing titanium dioxide and zinc oxide nanoparticles could be a good way for increasing the shelf life of apple and grape during production and distribution.

In edible oil refining, the bleaching treatment is a essential step. The adsorbents used for bleaching can remove pigments and other impurities, such as soap, trace metals, phospholipids, and oxidation products. The removal of these impurities improves the sensory quality and the oxidative stability of the deodorized oil.Considering the importance of bleaching in edible oil purification, in this research sunflower oil was selected and the effect of bleaching on chemical properties in order to optimization the process was investigated. For this matter, the effect of time (15, 25, 35, 45, and 55 min), temperature (80, 90, 100, 110, and 120˚C), and concentration of bleaching clay (0.4, 0.6, 0.8, 1, and 1.2%) using Response Surface Methodology (RSM) in 5 levels by CCD method have been studied with the aim of reduction in bleaching clay consumption. Chemical tests were carotenoid, sterol, tocopherol, heavy metals. Results indicated that the best situation in corn oil was time 39.18min, temperature 103.85˚C, and concentration of bleaching clay 94% that meet 57% of our desirable demands. Practical results showed no significant difference between software suggestions and practical data.

Sieve test is a standard method widely used in sugar factories to determine the size of sugar particles. Needing for relatively large samples, time-consuming, limited measured parameters, being not automatic and offline are main disadvantages of the sieve test. Image processing technique can determine the parameters related to size and shape of sugar particles, quickly, automatically and instantly and is a good alternative to the sieve test. The objective of this study was presenting a suitable image processing algorithm for online determination of white sugar crystals size. First, the sugar mass crystals were sorted according to size using the standard sieve test (with 7 sieves at 10 replications). Then, the crystals images were taken by a digital microscope with 5 megapixels image sensor. Three marking methods, including foreground-background (FB), ultimate erosion (UE) and distance transform (DT), were used for images segmentation and determination of the crystals morphological parameters in the image processing toolbox of MATLAB software. The analysis of variance of mean aperture (MA) values was performed based on factorial experiment in a completely randomized design and the mean of MA values was compared with Duncan's multiple range test. The effects of both sieve size and segmentation method factors as well as their interaction on the MA value were significant. The MA of FB and UE markers were not significantly different from the reference MA value that obtained manually at 1% level. Since, the UE marker showed the best performance in MA determination due to a lower error (equal 10.13%), so it is recommended for online determination of white sugar particles size by image processing.

Strawberry is one of the most popular fruits among consumers. However, the shelf life of strawberry is moderately low and freezing can be applied as a suitable method with little effects on the antioxidant properties of strawberries. However, the effect of freezing on sensory characteristics requires further investigations. On the other hand, analysis of vague and non-parametric results of sensory evaluation using mathematical methods such as fuzzy logic has been noticed. In the present study, strawberry fruits were stored in the freezer at -18±2° C for six months and the effect of freezing on the strawberry juice was evaluated. Frozen strawberries were brought out at Day 0, 3, 30, 60 and 180 and after preparing juice, were evaluated for sensory characteristics using five-point hedonic method and data were analyzed using fuzzy logic. Sensory attributes were color, aroma, taste and mouthfeel sensation. In this study, physicochemical properties such as pH, acidity, total phenol content and antioxidant activity were measured. Sensory evaluation of strawberry specimens showed that freezing did not considerable effect on overall acceptance even despite changes in pH and acidity. Due to freezing, the samples had a decrease in pH (1.92%) and an increase in acidity (0.18%) as well as a decrease in antioxidant activity (25.26%) and phenolic compounds (0.022%). The results of physicochemical and antioxidant activities, total phenol compounds and sensory evaluation by fuzzy logic generally create the view that freezing is a suitable method for long storage of strawberry fruit.

The aim of this study was to investigate the effect of temperature and air displacement rate on effective moisture diffusivity, specific energy consumption, drying rate, moisture ratio, and the extraction efficiency of Melissa officinalis essential oil in hybrid dryer as thin layer. This paper presents the thin layer drying behavior of Tarragon (Melissa officinalis) by a solar hybrid dryer. Experiments were carried out at the air temperatures of 40ºC, 50ºC, 60ºC, 70ºC and air velocity of 1m/s, 1.5 and 2 m/s. Effective moisture diffusivity values were achieved to be in the range of 7.1×10−12-1.05×10−11 m2/s. Specific energy consumption values were achieved to be in the range of 75.65-326.76 (MJ/kg). Also the effect of the air velocity on the drying time at a low temperature is greater than that at a high temperature. The highest amount of essential oil related to a temperature of 40°C and air velocity of 1-1.5 m/s was achieved with approximately 0.5 cc (v/w) and by increasing the temperature from 40°C to 70°C the amount of essential oil was decreased Significantly.

The effects of high-power ultrasound treatment (20 kHz, 750 W, 20 ℃, 5 min) on low-fat mayonnaise were studied to evaluate the oxidation of lipids and fatty acids profile during the 6 months shelf life. The main oxidation parameters including peroxide value, acidity, Thiobarbituric acid, Totox value and fatty acids profile were studied. Also, sensorial properties and emulsion stability at 4℃ and in the accelerated temperature of 50 ℃ in mayonnaise treatments of (without preservatives and with ultrasonication, without preservatives and without ultrasonication, and with preservatives and without ultrasonication) were evaluated during 1, 90 and 180 days after production. The results showed that all samples had good apparent stability and no traces of oil separation were observed. The results of gas chromatography showed that sonication treatment significantly reduced the amount of palmitic acid (7.33 %), alpha-linolenic acid (2.04 %), stearic acid (3.91 %), and poly-unsaturated fatty acids (58.15 %) that in control were (9.44 %, 4.81%, 4.27 %, 59.09 %) respectively, and in contrast, the amount of oleic acid (25.26 %) and linoleic acid (55.91 %) in sonicated treatment increased during the shelf life that compared to the control treatments were (22.47%) and (53.93%) respectively. Also, ultrasonication increased peroxide and acidity value, so that, at the first day, the maximum amount of peroxide value (3.54 meq O2/kg oil) that in control were (2.26 meq O2/kg oil) and maximum amount of acidity of oil (0.19 %) that compares to control were (0.113%) was related to sonicated treatment. Also, the lowest amount of thiobarbituric acid (26.03) and totox value (33.11) which indicates the total oxidation of the product occurred in sonicated treatment, which had a significant reduction that in cintrol were (45.13%) and (118.83%) respectively, these values had an upward trend with increasing storage time.