نشریه نوآوری در علوم و فناوری غذایی
پیاپی 23 (بهار 1394)

Ozone is triple form of oxygen which in addition to antimicrobial and disinfectant nature has several properties and applications in the food industry such as improvement of flour quality because of the chlorination replacement. In this study¡ the effect of ozonation on the microbial population of flour and rheological properties of dough (water absorption¡ dough development time¡ stability¡ mixing tolerance index¡ valorimeter index¡ resistance to extension and extensibility) were investigated in 2×4 factorial experiment with two levels of the flour type (strong and weak) and four levels of ozonation period (0¡ 15¡ 30 and 45 minutes) in Completely Randomized experimental Design (CRD) with replications. Results showed that ozone as an oxidizing agent had not significant effect (p

Barley is an ancient and important cereal grain crop in iran. Complete knowledge of properties of barley grains such as physical¡ mechanical and thermal properties has a decisive importance for the realization of many technological processes¡ especially for monitoring of their qualities and health harmlessness during their production and storage. The aim of this study was to measuring of Physical¡ Mechanical and Thermal Properties of two varieties of persian barely grain¡ Nosrat and Kavir. For this purpose¡ effect of moisture content at four levels of 7.3¡ 12.1¡ 16.8¡ and 21.6% d.b. for Nosrat variety¡ and four levels of 6.7¡ 11.6¡ 15.4¡ and 21.2% d.b. for Kavir variety¡ on some physical properties of barley grain was studied. Effects of moisture content¡ grain orientation¡ and variety on mechanical properties namely¡ rupture force Strain energy density were determined. In addition¡ thermal properties of barley grain varieties such as specific heat¡ thermal conductivity¡ and thermal diffusivity at initial moisture contents of the grains and temperature of 25°C¡ were measured.The results showed that¡ with increasing moisture content¡ length¡ width¡ thickness¡ arithmetic mean diameter¡ geometric mean diameter¡ sphericity¡ surface area¡ thousand grains mass¡ angle of repose¡ and static coefficient of friction on various surfaces¡ for both varieties increased. Bulk density and true density of the two varieties increased as moisture content increased. The effect of moisture content on porosity of the two varieties of barley grain was not significant. With increasing moisture content¡ the rupture force for both varieties decreased¡ while the rupture energy of the varieties increased. In addition¡ rupture force and Strain energy density for both varieties under horizontal orientation was higher than vertical orientation The average value of the rupture force for Nosrat variety was obtained as 104.28 N¡ varying from 53.11 to 172.39 N¡ while the value for Kavir variety was 71.76 N¡ varying from 40.88 to 111.72 N. The mean value of the rupture energy for Nosrat variety was calculated as 54.38 mJ¡ ranging from 29.10 to 78.24 mJ¡ while the value for Kavir variety was 60.65 mJ¡ in the range of 40.33 to 77.43 mJ. There is not any significant difference between the two varieties in the case of thermal properties.

At this study¡ evaluated effect of preparation method on laboratory meal (extraction of oil by soxehelet) and industrial meal (produced in factory) get from Iranian rapeseed type (hyola 401). Effect of preparation method investigated on protein¡ glucosinolate and phytic acid and optimum conditions studied for production of isolated protein from laboratory and industrial meal. Extraction and sedimentation ability of protein in meals are function of pH and different in type since at this study investigated pH of protein extraction (11 and 12) and pH of protein sedimentation (4.5 and 5.5). Amount of phytic acid in industrial meal was low and had not significant difference (P>0.01). Maximum of phytic acid was 1.11% at extraction and sedimentation pH 11 and 4.5 respectively. fittc acid was Minimum in 12 and 5.5 pH for extraction and sedimentation respectively. Results showed that obtained 50.03 unit proteins from laboratory meal and extraction pH 12 and maximum of sedimentation of protein observed in industrial meal at pH 4.5 that had significant different (P

Today¡ plenty of research works have been carried out to replace or reduce the chemical substances with the natural compound in the food productions. Attempts have been also given on using the antioxidants originated from the herbal plants. Prohibited the use of chemical preservatives in hamburgers. This study was aimed to assess the antioxidant effect of garlic extract in hamburger. Garlic extract was used at 1¡2 and 3 ml per a 100 gr hamburger sample.The samples were then kept at 4 ° and -18° for up to 2 and 13 weeks¡ respectively. Thiobarbituric acid value was then measured as an oxidation index. The obtained results showed that garlic extract at 2 and 3 ml per 100 gr i n raw hamburger.h amburger could be used as a proper antioxidant causing inhibition of oxidation natural antioxidant that can lead to increased a s a h amburgero f garlic in meat and A queous extract health and prevent product spoilage .

Limitation of fuels and environmental impact has led scientists to study on other energy sources such as biodiesel. The aim of this work is investigation of biodiesel production from beef bone fat marrow and its different fractions. Solvent fractionation with acetone is used at 5¡ 15 and 25°C. Free fatty acid analysis is done with gas chromatography. For biodiesel preparation from beef bone marrow fat and its fractions¡ two- stage transesterfication performed with methanol and sulfuric acid 95% (first stage) and methanol- potassium hydroxide (second stage) at 55°C. After separation of obtained biodiesel from glycerol¡ washing with 2 ml phosphoric acid 10% is done. Results from gas chromatography showed that oleic¡ palmitic and stearic acid comprised greatest fatty acid composition of beef bone marrow fat respectively. Analysis of different properties of beef bone fat marrow and its fractions shown significant difference in melting point¡ kinematic viscosity and density(p

The application of synthetic anti-oxidants has been reduced due to its adverse effects on consumer''s health. The aim of the present research is to evaluate the anti-oxidant power of red pepper as a source of natural anti-oxidants. In order to prepare the extract from red pepper solvents such as water¡ ethanol and water-ethanol mixture were applied singly or in combination with using ultrasound process or without it. The results showed that the amounts of Tocopherol and phenol compounds in the extracts were investigated and measured by spectrophotometric method and its anti-oxidant power was measured by Beta Carotene and DPPH tests. Finally¡ the oxidative stability index of the extracts was determined. The amount of phenolic compounds in terms of Gallic acid was between 1066.3 and 1172.27 mg/kg in different extracts¡ and the amount of Tocopherol compounds in terms of Alpha Tocopherol was between 693.52 and 867.65 mg/ml. and the oxidative stability index in different extracts was between 5.55 and 7.23 hrs. The percentage of peroxidation linoleic acid control in different extracts varied between 57.2% and 83.6%. And the percentage of DPPH radicals control in different extracts varied between 71.33% and 91.87%. The maximum and minimum efficiency of phenolic and Tocopherolic compounds were obtained using ethanol and water solvents¡ respectively. Having a high anti-oxidant power¡ red pepper can find lots of applications in food¡ pharmaceutical¡ and health and beauty industries.

Response surface methodology was used to investigate the dough rheological contain of whey protein powder (0.2-0.6%) and carboxymethyl cellulose (CMC) (0.1-0.5%) on farinograph properties (water absorption¡ stability¡ development time¡ mixing tolerance index and farinograph quality number) and texture analyze (maximum resistance¡ elasticity¡ toughness). The results showed that when whey protein and CMC had increased¡ a significant effect on farinograph parameters and dough texture analyze were observed (dough extensibility)(p

Iran is the second highest apricot production in the world and studying the factors affecting the drying of this fruit and their impact is essential. Then¡ in this study the effect of osmotic solution temperature in the range 25°C to 65° C¡ at 30-120 minutes and osmotic solution concentration in the range of 30 to 60 % (w/w) on the parameters of weight reduction¡ water loss and solids gain during osmotic drying of apricots were studied. Results of osmotic drying showed that the three parameters mentioned are effective on weight reduction¡ water loss and solids gain. With increasing osmotic process time from 30 minutes to 120 minutes¡ weight reduction¡ water loss and solids gain¡ increase 21.78¡ 50.64 and 157.31 percent¡ respectively. In this study also¡ process modeling were done with the genetic algorithm–artificial neural network (GA-ANN) method with 3 inputs and 3 outputs for predictors of weight reduction¡ water loss and solids gain. The results of the modeling results using a GA-ANN showed a network with 14 neurons in the hidden layer with hyperbolic tangent activation function can be well predicted the weight reduction (R=0.98)¡ water loss (R=0.97) and solid gain (R=0.96) in osmotic drying process of apricot. Sensitivity analysis results by optimum ANN showed the osmotic solution temperature was the most sensitive factor to controlling the weight reduction¡ water loss and solids gain from apricot particle.

Canola is the third most widely used vegetable oil in the world after soybean and palm oil. Among the edible oils¡ rapeseed/canola oil is prospered proper importance (or has proper importance). Rapeseed/ canola seed with 8% moisture¡ contains has 38-40% oil. So the most effective extraction method of rapeseed/canola oil¡ like other oil seeds containing high oil¡ is mechanical pressing and solvent extraction is followed. In this study¡ the effect of cooking temperature on the seed moisture content at the end of cooking period¡ some of the oil qualitative characteristics including insoluble matters content¡ moisture content and acidity as well as moisture and oil content of rapeseed/canola defatted seed were investigated using Completely Randomized Design (CRD) with replications. The results showed that with increasing of cooking temperature¡ seed moisture content and moisture as well as oil content of rapeseed/canola defatted seed decreased while the insoluble matters content and oil acidity were increased. The cooking temperature had no significant effect (p>0.05) on the oil moisture content which varied between 0.8-0.82%.

The button mushroom includes about 40 percent of total world mushroom production¡ but unfortunately due to high water content¡ postharvest changes¡ high respiration rate and lack of physical protection to avoid water loss or microbial attack¡ have a short postharvest shelf life compared to most vegetables. As yet¡ recommended various methods to extend the shelf life of mushrooms¡ including irradiation¡ vacuum cooling technology¡ modified atmosphere packaging¡ treatment and washing with special solutions and another methods. In this research¡ extract of Aloe Vera¡ used as a natural preservative for Button Mushroom. After extraction¡ Aloe Vera extract combinated in special ratio with calcium chloride and citric acid and button mushrooms immersed in the above solution for five min. At the end¡ the mushrooms were air-dried and stored at 4°C. After special days of storage¡ microbial characteristics of mushrooms including total count (mesophilic bacteria)¡ moulds¡ yeasts and Psychrophile bacteria were evaluated and compared with control group. Final results show that add of Aloe Vera as a Natural Preservative on button mushroom lead to reduce of total count¡ microbial load of moulds and yeasts and Psychrophile bacteria in storage time and extend the shelf life of the mushrooms at final. Also¡ visual evaluation demonstrate the positive effect of Aloe Vera extract on treated mushrooms appearance.

The objective of this study was to determine the prevalence of Listeria spp. in chicken nugget in Isfahan province¡ Iran. From September 2012 to October 2012¡ a total of 420 samples of various chicken nugget were obtained from randomly selected retail stores. Using conventional bacteriologic method¡ 7 samples (1.7%) were positive for Listeria spp. The highest prevalence of Listeria was found in A samples (8%)¡ followed by F samples (4.4%). The most species recovered was Listeria monocytogenes (1.2%); the remaining isolates were Listeria innocua (0.5%). Resistance to nalidixic acid was the most common finding (85.7%)¡ followed by resistance to tetracycline (42.8%). All Listeria isolates were susceptible to vancomycin and gentamicin. The results of this study indicate the potential risk of infection with Listeria in people consuming Coated Food specially Chicken nugget.

Tomato skin that is a byproduct obtained during the tomato processing is a rich source of lycopene which has a potent antioxidative and colorant properties. This study has been carried out with the aim to investigate the influence of three variables in presence and absence of ultrasound on extraction yield of Lycopene. Ultrasonic water bath was used for producing ultrasound and magnetic stirrer heater was used for instance experiments in order to comparison of results. Response surface methodology using the central composite rotatable design (CCRD) model was used for design of experiments. The maximum concentration of extract was 2.497 mg/l in presence of ultrasound and 1.772 mg/l in absence of ultrasound. The results show that extracting temperature and the ratio of solvent to sample have a significant effect on extraction yield while extracting time doesn''t t have such a significant effect in presence and absence of ultrasound. The results show that using ultrasound bath enhanced the efficiency of extraction yield by %37.