Food Engineering
Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar
Abstract
IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used ...
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IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used in parts of sugar industries. Among the disadvantages of the usual methods to remove membrane fouling, it can be mentioned the destruction of the membrane, environmental pollution, the remaining detergents in the membrane and the product, especially in the pharmaceutical and food industries, and the increase in production costs. Therefore, it seems that physical methods such as pre-filtration of the incoming feed, using turbulent and pulse currents to prevent excessive compression of the gel layer formed on the membrane surface are more effective and have fewer disadvantages. One of the ways to change the flow of feed entering the membrane surface is bubbling, which causes mixing the flow and increases the tangential shear stress. In fact, the hydrodynamic force that creates bubbles causes both the dragging force and the lifting force and leads to the removal of fouling and reducing the phenomenon of concentration polarization. Materials and Methods In this research, an ultrafiltration membrane (MWCO=10 KDa) pilot with a flat module (effective surface 40 square centimeters) was used to purify raw beet juice (which had passed a stage of pre-treatment with microfiltration) at the temperature of about 30 degrees Celsius and a trans membrane pressure of 3.5 bar during the process. Nitrogen gas in the amount of 0.5, 1 and 1.5 liters per minute was used in two continuous and interrupted modes for bubbling. In this way, in the interrupted mode, after every 3 minutes of filtration, the filtration process was carried out with gas for one minute. The factors such as flux, fouling and membrane resistance as membrane efficiency's factors and parameters like color, purity and turbidity as purification factors was investigated in the form of a completely random design and compared with control filtration conditions (without bubble generation). The results of this research were statistically analyzed using SAS (version 1.9) and Microsoft Office Excel 2019 software. The average data of each test in three repetitions was compared with the least significant difference (LSD) test at the 95% level. Results and DiscussionIncreasing the amount of gas during the bubbling process improved the flow rate. Also, the results showed that the decreasing trend of the permeate flux at the gassing rate of 1.5 L/min was less than other treatments and more stable conditions were seen in the sap flux during the process. Also, the amount of flux in the interrupted form of bubbling showed that after the application of bubbling, although the amount of flux increased, but after that, during the ultra-refining process, the flux decreased again and did not remain constant at that level. But in general, despite the fact that the average flux was higher in the continuous process compared to the interrupted state, there was no significant difference between them. The results related to the amount of membrane fouling after applying the process showed that by applying bubble generation in both continuous and interrupted mods, the fouling was significantly reduced compared to the usual state of ultrafiltration. Also, as the amount of gas entering the feed stream increased, the membrane fouling decreased, which was slightly higher in the continuous state than in the interrupted mod. The overall hydrodynamic resistance of the membrane in different filtration modes showed that the difference between the overall resistance of the membrane in the ultrafiltration and the ultrafiltration process with gasification is quite significant. However, although the overall resistance of the membrane in the interrupted gassing state is higher than its continuous state due to more clogging, there is no significant difference between them (P<0.05).Since the flux changes and the amount of gel layer formation affect the properties of the purified syrup, the properties of the syrup were also investigated in the best flux created in two continuous and interrupted modes. The results showed that the continuous flow of gasification caused a small defect in the purification properties such as purity, color and turbidity due to the improvement of the permeate flow flux, which of course can be ignored in the sugar industry due to the improvement of the permeate flow flux. ConclusionTherefore, in general, it can be said that the discontinuous method, due to less gas consumption during bubbling and no significant difference in the amount of flux compared to the continuous mode, can be considered as the optimal mode of gasification during the experiments conducted in this research be placed.
Food Biotechnology
S.Javad Hosseini; Mostafa Shahidi Noghabi; Hossein Zamani; Gholamhossein Zohuri; Mahboubeh Sarabi
Abstract
The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this research, the antimicrobial attributes of two essential oils (Oliveria decumbens and Pistacia atlantica gum), have been ...
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The essential oils usually have a good effect against undesirable microorganisms; therefore, they can be utilized as natural antimicrobial agents in food or their packaging. In this research, the antimicrobial attributes of two essential oils (Oliveria decumbens and Pistacia atlantica gum), have been investigated before and after thermal process (200°C - 10 minutes) against bacterial and mold spoilage in bread. Also, the compounds of essential oils were detected by gas chromatography-mass spectrometry. The main compounds of the essential oil of O. decumbens were carvacrol, thymol, and elemicin before and after thermal treatment. In the case of P. atlantica gum, only one prominent peak was observed in the chromatogram, which was related to the α-pinene. For both essential oils, the MIC and MFC against Aspergillus niger were 4000 and 8000 μL/ml, respectively. In comparison, the antimicrobial effect of both essential oils against Bacillus subtilis was higher than the mold. The amount of MIC and MBC were 125 and 250 μL/ml for Oliveria decumbens and 62.5 and 125 μL/ml for Pistacia atlantica gum, respectively. The results showed that these two essential oils have a promising effect against the main microorganisms of bread spoilage. The thermal process did not significantly affect the antimicrobial activity of Pistacia atlantica gum essential oil against A. niger but significantly decreased the antimicrobial activity against B. subtilis, while in the case of antimicrobial activity of Oliveria decumbens essential oil, the results were the opposite. Considering the fact that the most spoilage agents of the bread are molds so the use of Pistacia atlantica gum essential oil is recommended as natural preservatives in products that tolerate high heat treatment, such as bread and bakery products.
Mahood Sadeghi; Masoud Yavarmanesh; Mostafa Shahidi Noghabi
Abstract
Nowadays, it has demonstrated that viruses can be transmitted by water and foods. Therefore, it causes the research to develop for detecting different viruses in water and foods. Among foods, milk can transfer potentially pathogenic viruses. On the other hand, to achieve every method for recovery and ...
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Nowadays, it has demonstrated that viruses can be transmitted by water and foods. Therefore, it causes the research to develop for detecting different viruses in water and foods. Among foods, milk can transfer potentially pathogenic viruses. On the other hand, to achieve every method for recovery and extraction of viruses in raw milk it needs to know about impact of milk components on viruses. Artificial neural network (ANN) and Adaptive Nero Fuzzy Inference System (ANFIS) can help to estimate recovery efficiency of viruses in raw milk. The objective of this study was to evaluate the application of ANN and Adaptive Nero Fuzzy Inference System (ANFIS) to predict the impact of milk components on recovery and extraction of viral RNA in raw milk. Therefore, to run the model the amount of milk components (casein, whey protein, fat and lactose) and viral RNA extraction were as the input and the output of the network respectively. Also, to evaluate the efficiency of the network for the prediction, variables such as training, validating and test subsets as well as the hidden layers, transfer functions, learning rules and the hidden neurons were used. Based on the results, the best models in ANN were linear sigmoid transfer function, levenberg learning rule (r: 0.919) and linear sigmoid transfer function, levenberg learning rule (r: 0.956) for spiked model solution and (spiked – non spiked) model solution respectively and in Adaptive Nero Fuzzy Inference System (ANFIS) the best model were membership function Gaussian , Adaptive Nero Fuzzy Inference System (ANFIS) model TSK, linear tanh axon transfer functions and momentum learning rule (r: 0.879) and membership function Gaussian, Adaptive Nero Fuzzy Inference System (ANFIS) model TSK, linear axon transfer function, and step learning rule (r: 0.889) for spiked model solution and (spiked – non spiked) model solution respectively.
Mostafa Shahidi Noghabi; Seyed Mohammad Ali Razavi; Seyed Mahmoud Mousavi; Mohammad Elahi
Abstract
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 ...
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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
Rohollah Behzad; Khalil Behzad; Mostafa Mazaheri Tehrani; Mostafa Shahidi Noghabi
Abstract
On of the most important of sugar beets quality is amount of sodium and potassium, because this compounds are strongly molassogenic and reduction of yield. So , attention on reasons that change this compound in sugar beets and consequently in produced juice are very important. In this study, effect ...
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On of the most important of sugar beets quality is amount of sodium and potassium, because this compounds are strongly molassogenic and reduction of yield. So , attention on reasons that change this compound in sugar beets and consequently in produced juice are very important. In this study, effect of size of sugar beet (obtained from different areas) on changes of sodium and potassium are investigated. Sugar beets that obtained from 3 areas , are sorted ( big size, medium size, small size and mixed size) and stored during 18 days industrial silo in Shirvan sugar factory. The results shown that amount of sodium and potassium related to cultivation areas and during storage amount of this compound change with size of sugar beets inversely. Namely , increasing of this compound in small size of sugar beets were more than others.
Keywords : Size of sugar beets, Sodium, Potassium, Different cultivation areas, Storage in silo
Farideh Tabatabaei Yazdi; Khalil Behzad; Mostafa Mazaheri Tehrani; Mostafa Shahidi Noghabi
Abstract
One of the most important stages in sugar industry that making wastewater and contamination is the water obtained to washing of CO2 in mazoot furnace and related pumps. Amount of water consumption in this stage is about 30 to 35 percent of weight of sugar beet, so amount of this stream is considerable. ...
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One of the most important stages in sugar industry that making wastewater and contamination is the water obtained to washing of CO2 in mazoot furnace and related pumps. Amount of water consumption in this stage is about 30 to 35 percent of weight of sugar beet, so amount of this stream is considerable. Mixing of carbon black and water compose the colloid in liquid phase. These colloids do not separate easily. This water is black, thus it is unuseable. In this study used liming to refining of wastewater. Samples obtained from tow factories (sugar plant of torbat heydariyeh and joveyn ). Lime was added into samples directly. Relationship of pH to amount of added liming , rate of deposition of carbon black, volume of mud and coagulation percent was investigated. the results shown that there is a strong correlation between amount of lime milk and given parameters and rate of deposition of carbon black, volume of mud and coagulation percent evaluate with obtained equations. Additionally the results shown that carbon black separate completely in pH = 11.65, and obtain glassy water.
Key words: Refining of wastewater, Sugar factory, Lime furnace
