مجله علوم و صنایع غذایی ایران
سال نوزدهم شماره 8 (پیاپی 129، Nov 2022)

In this study, an edible film based on gelatin-Persian gum was prepared and optimization of the edible film was done using Design Expert and Mixture Design. The resulting films were subjected to various physicochemical tests, including pH, total solid, heat seal ability, tensile strength, contact angle, calorimetric and moisture absorption. At first, modeling of responses was done using data regression analysis, and then 3D charts were drawn to show the effects of gelatin (0.5 -1), Persian gum (0.5 -1), and Glycerol (0-0.5) on the film characteristics. Finally, Numerical optimization based on optimization goals was performed and the optimal point with the highest desirability (0.78) was obtained. The ratio of each of the independent variables in the optimal formula was 0.5. Various properties of the optimal film including pH, total solid, heat seal ability, tensile strength, contact angle, moisture absorption, L*, a* and b* were obtained at 6.66, 95.61%, 84.45 N/M, 64.5 N, 77.34°, 4.5%, 70.98, 0.97 and 0.66 respectively. Generally, the findings proposed that the gelatin-persian gum-based edible film can be used as a food packaging material.

In recent years, changes in lifestyle and the need to provide and access food and beverages more easily and quickly have led to changes in food packaging. One of these changes is the advent of self-heating packaging, which allows the consumer to access hot food and drink in any place using various exothermic reactions, without the use of heating devices. In this study, a cylinder made of 316l stainless steel was used to heat 200 ml tea and low-fat pasteurized milk by using zeolite 3A and water reaction. As a result, the temperature inside the cylinder for the ratio of 9:1, after 95 seconds increased from 30.8 °C to 100.3 °C, and this amount of heat led to an increase in the temperature of tea from 26.8 °C to 29.3 °C for 488 seconds. Also, after 841 seconds, the milk temperature increased from 23.9 °C to 27.3 °C. Then, the heating of the cylinder containing this reaction inside the mentioned beverages was simulated and modeled using COMSOL Multiphysics software. It has been determined that the experimental data and simulated models were almost fitted.

Corn starch derivatives, including glucose syrups, are nowadays widely used in food industry. Glucose syrup is used in food industry, not only due to its sweetening power and nutritional value, but also for its functional properties (moisture stabilization, softening ability, improving texture and preventing sucrose crystallization). Floury (soft) corn is usually used to produce glucose syrup, but the most imported corn in Iran is flint or hard corn which is all the year round available and consequently, using both corn flour types would be inevitable. Therefore, the purpose of this study was to investigate the effect of using flint (hard) and floury (soft) corn flour to produce glucose syrup. Four treatments including hard flour + soft flour in four ratios of 30% + 70%, 50% + 50%, 70% + 30% and 100% soft flour as control were prepared and the physicochemical and organoleptic properties of the produced syrups were evaluated. According to the obtained results, using flint corn flour affected physicochemical and organoleptic properties of the samples. Increasing the ratio of flint corn flour had significantly decreased DE (Dextrose Equivalent), soluble solids and pH of glucose syrups. Also induced the increasing of color parameters and sulfated ash values of the produced syrups. However, cost estimates indicated a reduction in the cost of raw materials and consequently general reduction in production costs by replacing hard corn flour. It can be concluded from the results that hard flour can be used on all surfaces, but the best treatment was 50% replacement level or a bit more, in the production which had a good effect on the properties of glucose syrup and showed more similarity with the control sample. All of these, along with being cost effective, appeared this treatment to have the potential of supposing as a sugar substitute in food industry.

Recently, the quality of powder product was considered in food industry. Foam mat drying is an economical alternative to spray, drum and freeze-drying for the production of food powders. The high porosity and surface-to-volume ratio of foams during foam-mat drying improve final product quality. In this work, foaming properties of white button mushroom(Agaricusbisporus) were analyzedby response surface methodology. For optimization,xanthan gum (XG)solution range was considered between 0.05–0.3% w/w, mushroom concentration (water: mushroom puree) range was considered 1:0.5– 1:3.5 w/w and whipping time range was considered between 2–8 min. Based on face centered central composite design (CCF),twenty tests were done. Analysis of variance showed that the quadratic modelshaveconsiderable effects on both responses.In this research, the optimized pointwasobtainedat xanthan gum solution 0.2% w/w, mushroom concentration (water:mushroom puree) = 1:2.2 and whipping time= 6.19 minand the predicted values for foam density and drainage volumewere0.56 gcm-3 and 1.8 mL, respectively.At the second step, optimized foam dried at 50, 65 and 80°C and then drying behavior of optimized foam was investigated by different mathematical models. The results indicated that theMidilli model is high accurate model for evaluating the drying behavior of mushroom foam. At the third step, the influence of the drying temperatures on some qualitative characteristics of foam-matdried mushroom powder was investigated. It was found, as the temperature increased, water activity and water binding capacity decreased. Also, Lightness parameter for the temperature of 65°Cwas higher than other temperature.So, white button mushrooms can be processed into powder and used as a functional or nutritional addition in a variety of food products.

In recent years, the foam mat drying has been used in food processing. Due to the fact that the stability of the foam plays an essential role in improving this process, in this study, the factors affecting the structure of the permeate-based orange beverage foam and the physical characteristics of the foam have been investigated. For this purpose, the egg white (3-5%) and basil gum solution (0.1- 0.3%) was added to the orange beverage according to the experimental design and the desired mixture was mixed with an electric mixer with the highest speed was for (4, 6, 8) minutes. Then, initial tests of beverage foam including foam density, foaming ability, foam stability, rheological test, viscosity, and foam microstructure were performed. Then, the optimal treatment was selected using the RSM and Design Expert software. The optimal treatment introduced by the sample model had a concentration of 4% egg white powder and 0.2% basil gum and the mixing .time was 6 minutes, which showed the highest quality in the experiments.

Physical properties of dayri dates fruits are important to the purpose of reducing losses during the harvesting and storage and designing machines, processing, transportation machines, handling, packaging, and assessment of fruit quality, Also, the nutritional composition of this variety of date is important to know the nutritional values of it, the importance of its consumption, the qualities available in it, and comparing it with other varieties of dates and the same variety , but from another country. In this study the average of mass, length, width, thickness, Sphericity, true and apparent volume, surface area, Bulk and True density, geometric and arithmetic mean diameter, porosity, aspect ratio were 5.01g, 33.26mm, 18.89mm, 15.07mm, 63.3%, 5.06 cm3, 3.38 cm3, 13.91 cm2(McCabe), 11.65 cm2(Jean& Ball),  0.52 g. cm-3, 0.99 g. cm-3, 21.01mm, 22.33mm, 54.06%, 55%,  respectively. Dayri dates are rich in nutritional properties, such as fiber (59.26g/100g), Total solids (96.03g/100g), Energy (143.278 Kcal), Carbohydrate (29.457g/100g), Protein (3.55g/100g), Fat(1.52g/100g), Magnesium (3.81g/100gm), Ash(2.52g/100g), Vitamin B1 (4.44ppm), B2 (2.77ppm), and limited amount or not of  Zink, Magnesium, copper, Vitamin (A, E, B6, C). Sucrose was (3.679 ppm) and this amount is high compared to other varieties of dates, on the other hand, the amount of fructose and glucose were lower compared to other varieties.