mohammad ali razavi

Roasting is among the most common methods of nut processing causing physical and chemical changes and ultimately increasing overall acceptance of the product. In this research, the effects of temperature (90, 120 ,and 150°C), time (20, 35 ,and 50 min) ,and roasting air velocity (0.5, 1.5 ,and 2.5 m/s) on gravimetrical properties of pistachio nuts and kernels including unit mass, true density, ounce, uniformity, size and shell percentage were investigated.  Gravitational characteristics were measured by experimental and image processing methods. Artificial neural network method was used to predict the relationship between characteristics obtained from experiments and image processing. Volume, unit mass and true density for pistachio nuts were in a range of 1.06 – 1.24 mm3, 0.92 – 1.08 g and  866.01 - 871.35 kg / m3, respectively and they were0.61-0.77 mm3, 0.53 - 0.67 g and 862.21 - 871.29 kg / m3  for pistachio kernels. Number of pistachio nuts was found to be 29-32 per ounce and 102-109 per 100 grams. Uniformity of pistachios was in a range of 1.24-1.50 and their average kernel ratio was higher than 50%. Thus, it can be said that, they were of superior quality. Shell percentage of pistachio nuts was in a range of 38.24–41.98%. Results of the study revealed that ,artificial neural network could properly predict volume and mass of pistachio nuts, but, it had not  appropriate ability to predict apparent density.

In this study the effect of Biopolymer/Saqez resin (SR) particle composites which were prepared by incorporating micronized SR particles alone and in combination with egg white, inulin, WPC and sodium caseinate biopolymers in yogurt gel matrices was evaluated. Microscopic observations were conducted to determine the structural features of the SR composites. The findings were combined with data on textural properties, syneresis and pH values to discuss the physicochemical properties of the yogurt gels, which differed substantially depending on the type of biopolymer involved in gel network structure development. A mechanism is put forward to explain the role of SR particles as filler materials of biopolymer gel matrices that can improve physicochemical properties of yogurt and its stability during storage time if incorporated with adapted biopolymers and if applicated alone doesn’t have good interaction with yogurt network . Among all used biopolymers Inulin and Egg white biopolymers have best inetractions with saqez resin and inhibited from flocculation of resin, in comparison with control samples (INY & EGY) they increased hardness and consistency at least 10 and 13 % respectively, decreased seneresis at least 2% and pH maintained constant in storage time.

Roasting has considerable effects on the quality of cream made of nuts. In this study, the roasting conditions of walnut kernels were optimized based on the stability parameters of the produced cream. Temperatures of 100-150°C for 10-30 minutes were used to roast walnut kernels. The amount of oil separation, peroxide, acidity and Thiobarbituric acid values of the cream, as well as color parameters were determined after three months of storage at 25°C. The results showed that the oil separation increased with temperature and time of roasting (from 4.16% at 100°C/10min to 7.85% at 150°C/30min). Peroxide, acidity and thiobarbituric acid values were significantly affected by temperature and time of roasting. In addition, it was shown that as the temperature increased, the redness and yellowness increased, but the lightness of the samples decreased. Finally, the temperature of 116°C for 12 minutes was chosen as the optimized roasting conditions for producing walnut cream.

Removing of ions from different water and waste water is one of the most important of nanofiltration potential for different aims, such as softening of potable water, remove of heavy metal ions and purification of waste water to reuse. In this study nanofiltration was used to remove of the most important ions (Na+, K+, Ca2+, Mg2+, SO42-, Cl-) in sugar beet press water to reuse of this stream. Effect of operating parameter (temperature and pressure) and concentration on performance parameter of membrane filtration (flux, fouling and rejection of compounds) was investigated. The results shown that increasing of temperature result in increasing of flux and fouling and decreasing of ions rejections and increasing of Trans membrane pressure result in increasing of flux, fouling and ions rejections. Also, the results shown that increasing of brix result in increasing of fouling and decreasing of flux and ions rejections.