processing method

Tea, after water, is one of the most consumed beverages in the world due to its chemical compounds such as polyphenols, antioxidant compounds, and caffeine, which are beneficial. Factors such as tea leaf processing, harvest time, and cultivation region can affect the composition of tea leaves. This research was conducted in a factorial design and as a completely randomized design, with independent variables including raw green tea leaves, processed green tea, and black tea, and dependent variables in this design include measuring the amount of polyphenols, antioxidant activity, and The amount of caffeine and soil properties have been carried out in two harvest seasons: spring (May) and summer (July) and two cultivation zones in the east of Guilan (Lahijan) and west of Guilan (Fouman). According to the results, the interaction effects were, the moisture content of spring green tea in Fouman region (78.83%) was at its highest and summer green tea in Fouman region (6.22%) had the lowest value. The highest amount of solid matter was reported in summer green tea from the Fuman region (93.76%), while the lowest amount was found in spring green tea leaves from Fuman (21.20%) Additionally, the highest caffeine content was observed in spring green tea from Fuman (2.65%), and the lowest amount was in summer green tea leaves from Lahijan (1.87%) The highest and lowest levels of antioxidant compounds were also seen in both spring and summer green tea leaves from Lahijan, as well as in summer black tea from Fuman (57.27%). Furthermore, the highest amount of polyphenols was observed in the spring green tea from Fouman (12.37%), while the lowest amount was found in the summer green tea from Fouman (12.29%).

Flax products (seed and meal) are one of the sources of energy and protein for ruminants. Although flaxseed is a very inexpensive and affordable source of omega-3s, more than 50% of its fatty acids are made from alpha-linolenic acid, but it cannot be used at high levels due to its anti-nutritional properties. Flaxseed processing improves nutrient consumption while reducing the negative effects of anti-nutritional substances such as lintine and making food more palatable. Various methods are used to process and improve the flaxseed digestion process, such as micronization and extrusion. The extrusion process is the process of processing high-temperature materials in a short time and is done by a combination of moisture, heat, mechanical energy, and pressure. Extrusion is also a technical function by which feed is processed, extruded, and cooked under a constant increase in pressure and then expanded due to a sudden pressure drop. Heat treatment applied during the extrusion process reduces the access of rumen bacteria to the fat in the diet by denaturing the protein matrix around fat droplets in oilseeds such as flaxseed and thus can reduce fatty acids. Microwave by microwave can be done after adding 25% moisture to the grains for three minutes in a device containing an infrared lamp. It was also found that micronization could be used to increase the degradable protein content of the rumen. This study was performed to evaluate the effect of flaxseed level and processing method on performance, skeletal growth indices, health, and ruminant behavior of suckling calves.
In this study, to investigate the effect of using different levels and methods of flaxseed processing on the performance of suckling calves, 35 newborn Holstein male calves with an initial weight of 41±4.5 kg were used. This experiment was performed in a completely randomized design with seven treatments and five replications. Treatments included: 1. Control, 2. The treatment contained 5% of raw flaxseed, 3. The treatment contained 10% of raw flaxseed, 4. The treatment contained 5% of micronized flaxseed, 5. The treatment contained 10% of micronized flaxseed, 6. The treatment contained 5% of extruded flaxseed, and 7. The treatment contained 10% of extruded flaxseed. The total trial period was 60 days, which included 14 days of adaptation. Stool consistency scoring was considered as a daily livestock health indicator for each calf. Measurement of skeletal growth rate was done by meter and caliper at the beginning and end of the period. To evaluate the effect of experimental treatments on calf performance, dry matter intake, daily weight gain, and feed conversion ratio were also measured.
Experimental treatments had no significant effect on daily feed intake, daily weight gain, and feed conversion ratio. Also, the growth of skeletal indices, fecal consistency, and rumination behavior was not affected by experimental treatments. The lack of effect on food intake probably indicates that the amount of linseed fatty acids used has a minimal mechanism of short-term regulation of feed intake. Oily seeds such as flaxseed contain eicosapentaenoic and docosahexaenoic fatty acids, both of which are active derivatives of linolenic acid. It is known that these oxygenated metabolites play an important role in the growth and development of infant animals, especially the development of their nervous system. However, eicosapentaenoic and docosahexaenoic fatty acids may have a lower effect on feed efficiency during this period of calves' life. In general, the duration of chewing is reduced by decreasing the size of particles and the content of insoluble fibers in neutral detergent. The lower content of insoluble fibers in the neutral detergent and its chemical and physical nature may have reduced rumination and chewing activity. Probably, the changes in the rumination time may be related to the difference in the dry matter consumed and the digestibility of the nutrients, and the rumination activity can also be considered a factor to diagnose rumen health due to the stimulation of saliva secretion. The duration of chewing activity (sum of eating and ruminating) can be a good measure of rumen health.
According to the results of this study, the use of processed flax did not hurt the performance, skeletal growth indices, and health of calves. Extruded and micronized flax can be used at the 10% level in the diet of suckling calves as a source of protein and energy.

High nutritional value and existence of bioactive components in sesame seeds converted it to a valuable food. One of the methods to increase per capita consumption is processing of sesame with different ways such as production of sesame milk. In this study, the effect of blanching time (0 as a control sample, 15 and 30 min) at 95°C and roasting temperature (0 as a control sample and 145°C) for 20 minutes was evaluated on the physicochemical and sensory characteristics of sesame milk using completely randomized factorial design. Blanching of sesame before the milling, resulted in significant decrease of the fat content, viscosity and physical stability of sesame milk. Also, roasting of sesame seeds significantly reduced the total solid content, fat and physical stability of sesame milk, while the amount of ash and specific gravity significantly increased. The results of color analysis showed a significant increase in brightness (L *) of sesame milk from 83.864 in control sample to 88.941 with increase of blanching time to 30 minutes. Moreover the total color differences showed a significant decrease from 15.371 in control sample to 10.435 with increase of blanching time to 30 minutes. Finally, by optimization of processing, the best physicochemical and sensory properties of sesame milk achieved with blanching for 15 minutes at 95°C and roasting at 145°C for 20 minute.