نشریه فرآوری و نگهداری مواد غذایی
سال چهاردهم شماره 4 (پیاپی 36، زمستان 1401)

Bioactive compounds such as polyphenols and fibers in plant products are recognized for their health benefits . The beneficial effects of phenolic compounds are related to their antioxidant properties . The date seed is a waste of the date processing factories. Depending on the variety, the average weight of date seeds is about 10 - 15 % of date weight and as a source of dietary fiber . The purpose of this study was to compare the effect of traditional extraction methods (maceration) and ultrasound on the amount of phenolic and flavonoid compounds extracted from the three date seed varieties of Kababak, Zahedi and Astamaran in Bushehr Province and their antioxidant properties .

Date kernels were separated from the fruit and then washed with water to remove the flesh and finally dried and powdered. The maceration method was used to extract the powder . In order to investigate the effect of ultrasonic process on extraction of phenolic and flavonoid compounds, (5 , 15 , 25 minutes) and sound intensity ( 50 and 100 % ) were used . Total phenols and flavonoids were measured by Folin - Ciocalteu and aluminum trichloride colorimetry . Antioxidant activity was also determined by two methods of free radical scavenging DPPH and ABTS .

Comparison between the two extraction methods showed that the efficiency of extraction of the effective compounds of the seeds of all three varieties in the ultrasound method was higher than that of the maceration method . The most effective extraction efficiency of the compounds is 10 minutes and the sound intensity is 100 % . The results of antioxidant assays showed that the hydroalcoholic extracts of the kernels of three date cultivars are concentration dependent in free radical scavenging activity and with increasing concentration, their activity increases. Recent research showed that with the presence of phenol (29.34 mg / g of gallic acid ) and flavonoid (1282.66 µg/mg of quercetin), the most of Zahedi variety seed extract, Kababab variety has the highest antioxidant activity .

It can be said that the seed powder of Zahedi, Kabakab and Astamaran is a good source of fiber, carotenoids and mineral elements. Therefore, based on this research, powder and seed extract of various date varieties can be used as natural antioxidant compounds in different foods .

Among the types of heat exchangers, shell and tube heat exchangers are the most common heat exchange equipment. The energy efficiency of a heat exchanger can be increased by improving the heat transfer properties. Nanofluids are a Colloidal suspension of nanoparticles are in a base fluid.The nanoparticles used in nanofluids are usually made of metals, oxides, carbides, or carbon nanotubes. The heat transfer rate is affected by the thermophysical properties of the nanofluid, which increases with the increasing volume of nanoparticles in the base fluid. Nanofluid properties are affected by nanoparticle concentration, purity level, and variable structure. The main purpose of this paper is to provide an overview of the use of nanofluids in shell and tube heat exchangers to increase heat transfer coefficients and simulate the parameters affecting the flow and heat transfer to predict temperature distribution, velocity, and pressure drop in different parts of the heat exchanger.

In this study, Camsol multiphysicas simulation software version 6 was used to build a computational model of shell and tube heat exchanger to simulate temperature, velocity, and pressure drop changes in the heat exchanger. Hot nanofluid (353.15 ° K) enters the tube and water (298.15 ° K) enters the shell. The role of geometry parameters used on heat transfer rate has been investigated and presented. The temperature and total heat transfer characteristics of the pipe wall are calculated and designed for theoretical, experimental, and numerical methods using the K- ɛ heat transfer model.

By performing a computational fluid dynamics study, and calculating the desired values of each of the studied parameters, a good agreement was obtained between the computational fluid dynamics study and experimental results. The results of temperature, velocity, and pressure drop counters show that the addition of nanoparticles to the fluid can effectively increase the thermal conductivity of the fluid the temperature of the added nanoparticles are directly related to the thermal conductivity ratio. The velocity changes in the shell are very small and in most areas of the shell, the speed according to numerical calculations and according to the colored guide bar is about 0.05 meters per second, but at the points of collision of the current with the baffles and inlet and outlet values are different and between 0.15 to 0.2 meters. Is seconds. From the numerical results, it can be seen that the velocity values in the vicinity of the walls are very low, which is due to the strong friction gradient. Examining the temperature-related contours, it can be seen that the heat transfer is not uniform throughout the length of the exchanger and the decrease in temperature in the direction of flow is visible.

The use of alumina nanoparticles in the base fluid by 4% increased the average output temperature by 0.9 degrees in a passing cycle of the system, which increases more and more with the repetition of this cycle. According to the pressure drop contour, the pressure drop of nanofluids is much higher than the base fluid and the pressure drop increases with increasing the concentration of nanofluid.

Cheese ripening is a complicated process that involves the breakdown of the cheese compounds via proteolysis, lipolysis and other enzyme catalysis which cause typical changes in cheese flavour characteristics. Lipolysis is one of the most biochemical reactions in cheese that through formation of short- and middle-chain fatty acids and finally convert them to flavour compounds such as methyl ketones, lactones, secondary alcohols, aldehydes and thioesters, plays an important role in cheese flavour and it also accelerate cheese ripening. Consequently, to increase cheese lipolysis in some cheese varieties, commercial lipases (with animal and microbial origins) is used. However, excessive levels of lipolysis may cause undesirable effect in cheese flavour and result in cheese rancidity. There is scarce investigation regarding to application of lipase enzymes (particularly animal lipases) in white brined cheese. Therefore, this research was performed to evaluate the effect of calf and kid goat lipases on development of lipolysis in Iranian-white brined cheese and to determine the best kind (calf or kid goat lipase) and appropriate level of enzyme to produce a cheese with an acceptable quality. In this research, Iranian-white brined cheese samples were produced from fresh cow milk via enzymatic (rennet cheese) procedure according to conventional method of cheese making in Iran. After standardization of milk fat to 3%, homogenization and pasteurization, the milk was cold to 35 ˚C and the calf or kid goat lipases at levels of 0 (control sample), 1.5, 3, 4.5 and 6 g/100 Kg of milk before renneting stage were added to the milk. The extent of free fatty acids/lipolysis (acid value, AV) and sensory scores (odour, colour, taste and texture) of Iranian-white brined cheese samples were measured during 90 days of the storage (1, 7, 14 and 21 days) at refrigerator and free fatty acid profile (FAP) analysis and microstructure assessment of cheese samples were measured at the end of 90 days of the cold storage. Analysis of fatty acid composition was carried out by gas chromatography with flame ionization detector. The results showed that increasing the amount of lipase concentrations and storage time significantly caused an increase in cheese lipolysis (p<0.01). Even though kid goat lipase introduced more changes in the experimental parameters like fatty acid profile and ADV, the kind of lipases had no significant effect on sensory attributes of the cheese samples (p>0.05). Furthermore, based on FAP results, though an increase in enzyme concentration produced a higher low-, medium-, long-chain and total free fatty acids (TFFA) (p<0.01), this increase was more obvious for low-chain fatty acids. Among different treatments, control sample with 132.91 g/100 Kg TFFA had the lowest and cheese sample containing 6 g kid goat lipase with 309.51 g/100 Kg had the highest TFFA at end of the 90-day storage period. Sensory evaluation also showed that samples having lipase enzymes had a higher mean sensory scores for odour, taste and texture when compared with control (without lipase enzyme) (p<0.001). Microstructure results of white brined cheese samples showed that by enzymatic treatment, an extensive lipolysis was occurred which subsequently caused a significant reduction in number and size of fat globules in the cheese structure. These changes due to formation of new cross-linkages between caseins and casein network rearrangement, result in a condensed texture and an increase in cheese hardness. According to the results, by using 4.5 g lipase enzyme (kid goat or calf, per 100 Kg of milk), a white brined cheese with improved sensory characteristics could be produced. Based on sensory results, no significant difference were found between two lipase enzymes, i.e. kid goat or calf lipases.

Malt extract is widely used in the production of candy, malt, sauces and baking industries, confectionery, infant formula or baby food, chocolate, pharmaceuticals and dairy factories. Risk management in the malt production process plays an important role in improving product safety and factory efficiency. The failure mode and effect analysis method (FMEA) is a systematic and preventive tool in risk management that is used to define, identify, evaluate, prevent, eliminate or control the states, causes and effects of potential failures in a system. The aim of the current research is to use FMEA and Fuzzy Delphi as suitable tools to identify, refine and rank process failures in the malt production process from the receiving stage to packaging and provide preventive solutions to reduce important risks.

First, unit operation in malt production were considered, which included: receiving and sifting barley, washing and steeping, germinating and clining, grinding and extracting, milling and mashing, filling and packaging. Then, with the aid of five experts of malt industry, as properly as the previous overall performance and documentation of the processes such as HSE and ISO information, the current situation and potential failures were determined separately for the production processes. Then, the causes of failures and the effects of these failures on the customer were determined.

In the malt production process, a total of 86 potential failures were identified and ranked in 6 main malting processes. The scores of severity (S), occurrence (O) and detection (D) were assigned by experts using the Fuzzy Delphi method. According to the given scores, RPN (Risk Priority Number) of each failure mode was calculated. According to the RPN number and the numbers of the three components, the failures were categorized into three levels: normal, semi- critical and critical. “ Receiving and cultivating” and “sprouting, drying and root separation: were the most risky steps and “milling and mashing” and “filling and packaging” low risk steps in the malt production process. Finally, preventive solutions were provided by experts for critical failures.

In order to reduce or eliminate critical failures that had a RPN number above 120 and 2 components above 6 (6 critical failures), practical solutions such as installing equipment in order to more accurately control pressure and humidity in processes, increasing control over equipment performance, sampling and checking out raw materials and semi-finished, were introduced.Keywords: Malting process; Failure identification; Risk management; Severity; Occurrence; Detection

Osmotic dehydration is a process of soaking products in an aqueous solution containing salt or sugar, which is normally applied to fruits and vegetables. The osmotic-ultrasound dehydration method can improve the quality of dehydrated products by increasing mass transfer rate and maintaining appearance properties. Although there are many statistical and mathematical methods for predicting mass transfer kinetics in the process of osmotic dehydration of agricultural products, but, the use of intelligent algorithms with desirable features has made significant progress in recent years. The main goal of this research is to predict the weight reduction percentage, solids gain percentage and water loss percentage of apple slices dehydrated by osmosis-ultrasound method using the adaptive neuro-fuzzy inference system or ANFIS. The osmotic-ultrasound process was performed using the ultrasonic bath equipment (vCLEAN1-L6, Backer, Iran). The apple slices were immersed in the ultrasonic bath containing sucrose solutions of 30, 40, and 50 °Brix. The applied ultrasound powers were 0, 75, and 150 W, the ultrasound treatment time was 10, 20, 30, 40, 50, and 60 minutes, the device frequency was 40 kHz, and also, the system temperature was 50 °C. The moisture content of apple slices was calculated by oven at 105°C and during 5 hours. The ANFIS model with 3 inputs of ultrasonic power (at three levels of 0, 75, and 150 W), sucrose solution concentration (at three levels of 30, 40, and 50 °Brix), and ultrasound treatment time (at six times of 10, 20, 30, 40, 50, and 60 min) was developed to predict mass transfer kinetics during osmotic-ultrasound dehydration of apple slices. The results of this research showed that with increasing the ultrasound power, ultrasound treatment time and osmotic solution concentration, the weight reduction percentage of the samples increased, which these changes was due to high moisture removal from the apple slices. The optimal ANFIS network structure includes three inputs (ultrasonic power, ultrasonic treatment time, and osmotic solution concentration), 48 input membership functions, 16 rules in the middle layer, 16 output membership functions, and an output response (weight reduction percentage, solids gain percentage, or water loss percentage). The coefficient of determination (r) values calculated for predicting weight reduction percentage, solids gain percentage and water loss percentage parameters using the ANFIS-based subtractive clustering algorithm were equal to 0.952, 0.927 and 0.961, respectively. The ANFIS system accurately estimated the output parameters of osmotic dehydration process of apple well; therefore, it is recommended to use this method in design and development of intelligent control systems for dehydration processes in agricultural products.

The aim of this study was to extract and encapsulate the phenolic and flavonoid compounds of wild dill (Grammosciadium Platycarpum Boiss) in sodium alginate hydrogel. In this study, phenol and flavonoid compounds were extracted from Grammosciadium Platycarpum Boiss and then used for encapsulation at three concentrations of 1, 2 and 3%) in sodium alginate with three concentrations of 1.5, 2 and 3%. In the next step, antioxidant activity (total antioxidant, DPPH free radical scavenging capacity, OH radical scavenging, reducing power), loading capacity of phenolic compounds of Grammosciadium Platycarpum Boiss extract in alginate hydrogel, encapsulation efficiency and process efficiency, were evaluated. Also, structural properties of encapsulated material including chemical structure using infrared spectroscopy were measured. The ability to preserve phenolic compounds and antioxidant properties of the product during 30 days of storage in different environmental conditions (light and dark, and temperature 25 ° C and 4-7 °C) were also evaluated. The results showed the maximum loading capacity of 1.178 mg as gallic acid per gram of extract was obtained for alginate hydrogel containing 3% extract. In addition, it was found that by using this method, a high coating efficiency of about 75% was obtained. The results also revealed a significant difference (P<0.05) in the ability to maintain antioxidant activity against environmental conditions, for hydrogels containing different amounts of extract during 30 days of storage. Similar results obtained with respect to the ability of phenolic compounds retention during storage in hydrogels containing the extract, the maximum retention of total antioxidant properties, free radical scavenging of DPPH, free radical scavenging of OH and reducing power under different storage conditions, were observed for hydrogels containing 2% extract. The greatest reduction in antioxidant properties was observed for hydrogels containing 1% extract under artificial light conditions. The ability to maintain the antioxidant property of the was observed in the artificial light condition about 55/18% and in the dark conditions about 74/15%.the rate of free radical DPPH in artificial lighting conditions accounted for about 36/42 %, and about 84/15 % in the dark conditions. The rate of free radical OH in artificial lighting conditions accounted about 44/11% and about 68/34% in the dark conditions. The rate of power regenerative in artificial lighting conditions was 63/53 % and was estimated at 75/83% in the dark conditions. In this study it was found that 2% alginate containing 2% extract has the best encapsulation and has the highest retention of phenolic compounds and antioxidant properties during storage.

Nowadays, replacing gluten is one of the challenging issues in cereal field. Since gluten-free products do not have desirable textural and sensory characteristics, using compounds such as proteins and gums can help to improve the quality of them. Proteins and hydrocolloids can mimic the viscoelastic properties of gluten to some extent. Legumes are important and inexpensive food resources rich in protein and can compensate for the lack of lysine amino acid in cereals. Thus, they are considered as a good food supplement for cereals. Broad bean is one of the legumes rich in protein (25-32% protein) and is considered as a suitable source for the production of protein concentrate. Xanthan gum is also one of the most effective hydrocolloids used in gluten-free products. The aim of this research work is to evaluate the effect of broad bean protein concentrate (BPC) and xanthan gum on physicochemical properties of rice batter and cake.

In the present study, BPC was extracted by acidic-alkaline method and was then added to the batter formulation at three levels of 0, 7.5, 15 % with xanthan gum at three levels of 0, 0.15, 0.3%. Physicochemical properties of the batter including specific gravity and viscosity were evaluated. Physicochemical and sensory properties of cake including porosity, volume, baking loss, hardness and sensory properties were evaluated.

Results of the batter analysis showed that viscosity was reduced by increasing the amount of BPC and xanthan and no significant difference was observed in specific gravity of samples. Results of the cake analysis revealed that hardness was increased and porosity, volume and baking loss were reduced by increasing the amounts of BPC and xanthan. Results of the sensory evaluation showed that there was no significant difference between the treatments in the parameters of crust and crumb color, hardness and porosity; and the panelists assigned lower score to the treatments containing 15% of bean protein concentrate (BPC) regarding the texture and flavor. In terms of total acceptance, the panelists assigned the highest score to the control sample and the sample containing 7.5% broad bean protein concentrate (BPC) and 0.3% xanthan.

In general, high amounts of broad bean protein concentrate (BPC) and xanthan gum led to a significant increase in batter viscosity which resulted in an increase in hardness and a decrease in volume and porosity of the cake by creating high water absorption, but led to a decrease in baking loss of the cakes, which is economically favorable. According to the obtained results, cake with 7.5% BPC and 0.3 % xanthan was the best treatment in terms of sensory and quality characteristics.