Food Engineering
Nazanin Bazazian; Akram Arianfar
Abstract
Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...
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Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused by the activity of molds and yeasts. The common method for increasing shelf life of food (such as doogh) is drying by using spray dryer that eventually lead to reducing the volume, costs of carrying and easy usage. The objective of this study was to produce a doogh powder by spray drying method and investigate the effect of Alyssum homolocarpum seed gum on its physicochemical properties. Material and Methods: In this study, yogurt (1.5% fat), salt, distilled water, maltodextrin (GPC brand), and Alyssum homolocarpum seed gum were used. Alyssum homolocarpum seed gum was cleaned and the foreign particles were separated. The whole grain gum was extracted using distilled water in a water-to-seed ratio of 30 to 1 with a pH of about 8 and a temperature of 48°C and dried at 70°C in a vacuum oven and then powdered. Brine (7% salt) was prepared with boiled distilled water at 80°C. After dissolution, a certain amount of Alyssum homolocarpum seed gum was added (at concentrations of 0, 0.05, 0.1, 0.15, 0.2% separately). The solution was stirred for 10 minutes with a magnetic stirrer at 60°C. After complete dissolution, 40g of yogurt (1.5% fat with pH=4.1) was added to gum solution. The final volume of doogh was at 100g. To completely dissolve the particles, a magnetic stirrer with a speed of 2000 rpm for 15 minutes at 60°C was used. The temperature was then reduced to 20°C and the final product was packed in 500 ml bottles. Doogh was dried using a spray dryer in optimal conditions, feed intake flow of 44.5 ml/ min and drying temperature of 190°C. The physicochemical properties of dough powder such as pH, acidity, moisture content, dry matter, solubility, dispersability, and serum separation as well as glass transition temperature and particle size were determined. Doogh treatments consisted of 0.05, 0.1, 0.15 and 0.2% containing Alyssum homolocarpum seed gum and also a control sample. All the experiments were performen in triplicate. The results were analyzed as means± standard deviation (SD). Thus, the data were determined using the software SPSS (2013). Statistical differences were analyzed by variance (ANOVA) and Duncan’s multiple range test (P values <0.05). Results and Discussion:The results showed that by increasing the Alyssum homolocarpum seed gum , moisture and serum separation were decreased and acidity, dry matter, solubility, dispersability ,particle size and glass transition temperature were increased. With increasing gum concentration from 0.05 to 0.1 and from 0.15 to 0.2%, the acidity increased significantly (P<0.05).The rate of dehydration of samples containing different percentages of gum after three weeks showed that the use of Alyssum homolocarpum seed gum significantly reduced serum segregation. The results showed that by increasing the concentration of gum, the particle size of the dough powder was significantly reduced (p<0.05).With the increase in the amount of gum, the rate of diffusion increased significantly (P<0.05).With increasing gum concentration and decreasing moisture, the glass transfer temperature of the powder samples increased. The control sample had the lowest and the 0.2 gum treatment had the highest glass transfer temperature (P<0.05).
Food Engineering
Hassan Sabbaghi
Abstract
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is ...
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Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is no need to make changes in the industrial design of the equipment. Usually, the level of these compounds used to achieve the desired properties in food systems is less than 2% dry basis. When these compounds are added to the dough, they form a gel as soon as possible, which has a high water holding capacity in contact with hot oil, and this will be effective in maintaining and controlling the moisture content of the product and preventing oil penetration. Controlling moisture outflow from the product reduces the rate of moisture migration and compounds from the food into the frying oil, and subsequent peroxidation reactions in the oil consumed are reduced, thus increasing the useful life of the oil. Therefore, in this study, the effect of xanthan gum and carboxymethylcellulose on doughnut quality characteristics was studied. Materials and Methods: For this purpose, in the formulation of doughnut dough, xanthan gums, carboxymethylcellulose and a combination of these two gums (50:50) were used at the rate of 0.5, 1 and 1.5 percent based on the weight of the dry matter of the dough. The doughnut dough was prepared and molded. The fermentation was carried out for 30 minutes under similar industrial conditions (40°C and 40% humidity). Then the frying process at 180°C, icing and packaging were performed, respectively. The moisture content of the dough and doughnuts, the oil uptake of doughnut, density, color and the porosity ratio of the samples were measured. Also, the qualitative characteristics of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were investigated within 14 days. Statistical analysis was performed in a completely randomized design (p<0.05). Results and Discussion: The results showed that, the moisture content of the samples always increased with elevating the percentage of hydrocolloid compounds. Oil absorption decreased with increasing gum percentage and the lowest oil content was observed in the samples containing xanthan gum. Unlike xanthan, the density decreased and the volume increased with elevating the percentage of carboxymethylcellulose gum. Therefore, the highest porosity and softness of the tissue were found in samples containing carboxymethylcellulose. The brightness parameter (L*) was higher in samples containing xanthan, which could be due to the higher moisture content. The red parameter (a*) was also higher in the samples containing xanthan, which due to the higher compression of the product, a relatively more red pigment was observed with increasing xanthan level. The yellowness parameter (b*) in xanthan-containing samples was lower due to reduced oil absorption. The intensity of the color changes (dE) decreased as the percentage of gums increased. Non-absorption of icing was less in hard sample containing xanthan, which could be due to xanthan's competition with gluten in suction of surface water. Mold growth was not observed for any treatment. Overall, the best additive ratio of xanthan gum was 0.5% in terms of reduced oil absorption. Also, the use of carboxymethylcellulose at the level of 0.5% alone could improve the softening of the product texture and made the doughnut with larger volume. Simultaneous use of xanthan gum and carboxymethylcellulose showed behavior under effect of xanthan gum.In general, xanthan gum was more effective than carboxymethylcellulose gum in reducing oil uptake and moisture retention at test levels. Xanthan has shown the greatest reduction in oil absorption due to its thermal gelling and thickening properties, as it has a high capacity for water retention when product is in contact with hot oil. Since the xanthan gum is inexpensive, its effects on product volume can be further investigated in research work, along with bulking agents or other hydrocolloid compounds.
Food Engineering
Mojtaba Afsharipour; Hadi Samimi Akhijahani; Kazem Jafari Naeimi
Abstract
Introduction: The presence of various impurities leads to the problems in storage time, transmission, selling and consumption process of any product. Thus it is necessary to separate the impurities from the product for industrial processing. Descurainia Sophia is a tiny grain seed in light brown color ...
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Introduction: The presence of various impurities leads to the problems in storage time, transmission, selling and consumption process of any product. Thus it is necessary to separate the impurities from the product for industrial processing. Descurainia Sophia is a tiny grain seed in light brown color with elliptical shape and it grown up in humid climate. Electrostatic method is a proper way for separation and purification of materials which is based on the absorption and diffusion of charged particles in an electrical field with high voltage. An experimental research was carried out for recycling the plastic waste with tribo-electric system. The result of the research on plastic separation of waste materials showed that by increasing the voltage of the system the purification fold increases. The results of the effect of the applied voltage for recycling the plastic particles showed that by increasing the applied voltage in the electrodes the mass and purity of the polycarbonate (PC) increased and the mass and purity of polyamide (PA) decreased. There is a little information about separation and purification of fine grain seeds and this study is about separating of Descurainia Sophia seed and the effect of the parameters using regression analysis. Material and Methods: Descurainiaseed samples were collected from the farms located in Mahan city of Kerman province, Iran. Tribo-airo-electrostatic system contains of funnel and feeding container, the charger unit, the separating unit, air transmission channels and gathering unit. Charging unit consists of two aluminum electrode connected to a high voltage DC power supply adjustable between 0-100 kV. A blower was used to suspend material and increase the exposure time of particles in the electric field. The gathering is a box with different partitions divided by wooden sheets. Separated particles fall in the gaps based on the amounts of charges, weight and shape. The separating process takes place by considering physical properties. There are two important forces that acts on the falling of the object in electric field; the electric force acts in the horizontal direction, gravitational force acts in the vertical direction. Considering the purity of the separated seeds in the box, only four sections of the box were selected for size and frequency analysis. For obtaining gathered seed impurity, the digital pictures of the gathered samples imported in Matlab6.5 software and were analyzed using Image processing toolbar based on the differences between seed and impurity color. For regression analysis of the parameters voltage in the electrodes, the distance of the electrodes, the angle of the electrode and the mass of the boxes was considered. Laser diffraction method used for determination the size of separated particles and for this purpose FRITSCH Laser Particle Size Analyser -ANALYSETTE 22 NanoTec system was used. Results and discussion: The results illustrated that the Descurainiaseed takes negative charge and moves to the positive electrode and impure particles takes positive charge and moves to the negative electrode. The purity calculations of the experiments showed that the average percentage of box No.1 is more than 98%, box No.2 is between 65%-75%, box No.3 is between 30% to 50% and box No.4 is less than 50%. The values of correlation coefficient of the effective parameters for box No.1 was 90% and this means that 90% of the parameters of equation affected on the weight of the box No.1 for about 90%. By increasing the applied voltage and the angle of the electrodes of the separating unit and decreasing the distance of the electrodes, the purity of box increases. The size analysis of Descurainiaseed showed that the particles with larger dimensions take more negative charge and moves to negative electrode. The results of the study showed that tribo-airo-electrostatic system separated Descurainiaseed from waste particles properly. By considering the optimum value of separating parameters the purification increased by 98%. According to the results it can be stated that this system can be used for separation and purification of small grains such as alfalfa and clover.
Food Engineering
Ghazale Amini; Fakhreddin Salehi; Majid Rasouli
Abstract
Introduction: The dispersion of water soluble hydrocolloids (gums) in the aqueous system provides great technical importance, because they can improve the gel or enhance the thickening properties of food products. Wild sage seeds have significant amounts of gum with good functional properties that after ...
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Introduction: The dispersion of water soluble hydrocolloids (gums) in the aqueous system provides great technical importance, because they can improve the gel or enhance the thickening properties of food products. Wild sage seeds have significant amounts of gum with good functional properties that after extracting from seeds (mucilage) and drying, can be used in formulation of various products (Salehi, 2017, 2020a). The physicochemical properties and rheological behaviour of seed gums depend on the method and condition of drying. Also, the color of dried product is an important quality factor, which is affected by drying conditions (Amid and Mirhosseini, 2012; Nep and Conway, 2011). For example, effect of different drying methods (oven drying (40-80°C), freeze drying and vacuum oven drying) on rheological behaviour, color and physicochemical characteristics of BSM were investigated by Salehi and Kashaninejad (2017). Drying is one of the simply available and the most common processing approach that has been used traditionally for preservation of food product. One of the best way to reduce the drying time is to use IR radiation heating. IR methods could be used as substitution to the current drying methods for producing high-quality dried hydrocolloids. IR heating has many advantages include high heat transfer rate, uniform heating, low processing time, high efficiency (80-90%), lower energy consumption, lower energy costs, and improves final product quality (Aktaş et al., 2017; Salehi, 2020c). The performance of artificial neural networks (ANN) as an analytical alternative to conventional modeling techniques was reported by some researchers. They reported that these approaches are able to estimate the drying kinetics of various fruits and vegetableswith high precision. It has been shown that nonlinear approaches based on ANN are far better in generalization and estimation in comparison to empirical models (Bahramparvar et al., 2014; Salehi, 2020b; Zhang et al., 2014). It is difficult to predict the combined effects of treatment time, IR power, lamp distance and mucilage thickness on drying kinetics (moisture content and moisture ratio) of fruits and vegetablesusing conventional models. Therefore, the target of this study was to investigate the effect of IR dryer parameters on moisture content and moisture ratio of wild sage seed mucilage during IR drying and studying the performance of ANN method for estimation of these parameters. Materials and methods: Wild sage seeds was physically cleaned and all foreign stuffs were removed. Then, the pure wild sage seeds were immersed in water for 20 min at a seed/water ratio of 1:20 at 25°C and pH = 7. In the next step, the gum was separated from the inflated seeds by passing the seeds through an extractor (M-J-376-N, Nikko Electric Industry Company, Iran) with a rotating disc which scratches the mucilage layer on the seed surface. The initial moisture content (MC) of WSSM was 99.4% (wet basis). Finally, the obtained WSSM was immediately placed into IR dryer. In this study, for wild sage seed mucilage drying, infrared radiation (IR) method was used. The effect of infrared lamp power (150, 250 and 375 W), distance of samples from lamp (4, 8 and 12 cm) and mucilage thickness (0.5, 1 and 1.5 cm) on drying time of wild sage seed mucilage were investigated. Results and Discussion: The results of wild sage seed mucilage drying using infrared method presented that by increasing the lamp power and decreasing the sample distance from the heat source, drying time was decreased. With lamp distance increasing from 4 to 12 cm, the average drying time of wild sage seed mucilage increased from 72.04 minutes to 160.81 minutes. When it comes to sample thickness, we found that by increasing the thickness of mucilage (0.5 to 1.5 cm) drying time of sample increased from 55.59 to 173.67 min. The process was modeled by an artificial neural network with 4 inputs (radiation time, lamp power, lamp distance and thickness) and 2 output (moisture content (MC) and moisture ratio (MR)). The results presented that mucilage drying time significantly increased by decreasing power of lamp (375 up to 150 W) and increasing the heat source distance from sample (4 to12 cm). The results of artificial neural network modeling showed that the network with 8 neurons in a hidden layer and with using the sigmoid activation function could predict the moisture content and moisture ratio of wild sage seed mucilage during infrared drying in various times (r=0.974 for MC and r=0.997 for MR).
Food Engineering
Saeid Nejatdarabi; Mohebbat Mohebbi
Abstract
In this study the effect of drying conditions on physical and rehydration properties of foam-mat dried mushroom powder was investigated. Physical properties included moisture content, aw, hygroscopicity, particle size, flowability and cohesiveness, angle of repose, and Tg. The results showed physical ...
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In this study the effect of drying conditions on physical and rehydration properties of foam-mat dried mushroom powder was investigated. Physical properties included moisture content, aw, hygroscopicity, particle size, flowability and cohesiveness, angle of repose, and Tg. The results showed physical properties of mushroom powder significantly (p<0.05) affected by dry temperature. The water activity of mushroom powder was below 0.3, which leads to stable conditions. As decreasing drying temperature, the particle size of mushroom powder increased and led to the increase moisture content and aw. The mushroom powder showed better flowability as increased drying temperature. Tg of mushroom powder ranged from 41.3- 55.6°C. An increase in drying temperature led to increasing wettability and dispersibility. The drying condition had no-significant effect (P<0.05) on the solubility of mushroom powder.
Food Engineering
Fatemeh Heydari; Mohebbat Mohebbi; Mohammad Javad Varidi; Mehdi Varidi
Abstract
The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment ...
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The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment contains of 7.5% FPC had higher viscosity. Moisture loss and fat uptake in control sample was higher than all treatments contain FPC in both deep fat and air fryer. Thicker crust resulted by higher level of FPC in batter leads less oil uptake during frying. Moreover, the samples contain FPC had the highest score in terms of texture and overall acceptability. In spite the fact that nuggets contain FPC had the high rate of our research priorities, however, the level around 15% considered as a limitation. Using desirability optimization, the range between 7.5- 8% of PFC in batter formulation was selected as the best level.
Food Engineering
Mohammad Noshad; Moslem Savari; Reza Ghorani; Dalal Albosharib
Abstract
Fungal toxins, mycotoxins such as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic ...
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Fungal toxins, mycotoxins such as aflatoxins, are compounds produced by different fungi during the growth and reproduction period. The most important fungal toxins that jeopardize human health are aflatoxins, which are produced by Aspergillus fungi and can grow in all crops. With toxic and carcinogenic effects of aflatoxins, many studies were performed using different methods to eliminate or reduce the amount of aflatoxin in cereals and nuts. On the contrary, using different methods for reducing aflatoxins in cereals and nuts make it impossible or difficult for researchers who study one or few related articles. This paper was conducted to review, investigate and do a meta-analysis on the results of the studies conducted and aimed to answer this general question as by which method can further reduce the amount of aflatoxin in cereals and nuts. Results showed that the methods of UV-irradiation, Ozone & UV irradiation and citric acid were the most important methods by 0.469, 0.441, and 0.427 of effect size respectively.
Food Engineering
Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh
Abstract
Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...
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Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages over their liquid precursors such as reduced volume/weight, reduced packaging, easier handling/ transportation, and much longer shelf-life. Also, powders can be reconstituted to produce juice and used for preparation of products such as snacks, chutney, soups, baby foods, etc. In foam-mat drying, food liquids and pastes are first whipped into stable foam by the addition of different foaming agents or stabilizing agents and then dried in the form of thin layer. This foam structure dries rapidly due to the increase of the surface area of the material by incorporating air/gas and forms a porous structure which gives high quality and instant properties of the dried product. The dried product is scraped off from the drying surface in the form of flakes, which is then converted to a fine powder. Response surface methodology (RSM) is a combination of mathematical and statistical techniques used to investigate the interaction effects of independent variables on responses. There is considerable information on foam-mat dried food powders, but there is no scientific literature related to foam-mat drying of celery juice. The present research was thus focused on optimizing the foaming conditions (WPC as a foaming agent, Xanthan gum (XG) concentration as the stabilizer and whipping time (WT)) to minimize foam density (FD) and drainage volume (DV) using RSM. The effects of drying temperatures on some physicochemical properties of powder were also investigated. Materials and methods: Celery was purchased from the local market.XG and WPC powders were purchased from Sigma Chemical Company (St. Louis, MO) and Milei Company Germany, respectively. Celery juice was extracted by using a juicer machine (Robert Bosch Stand mixer MMB 2000 /05 FD 8611 Type CNSM03EV, 600W, Slovenia). Based on preliminary tests, XG solutions were prepared by dissolving the appropriate amount of the defined gum powder in distilled water and stirring with a magnetic stirrer to achieve a uniform solution. This solution was refrigerated at 4°C overnight to complete hydration. RSM was used to estimate the main effects of the process variables on FD and DV in celery juice foam. The experiment was established based on a face-centred central composite design (FCCD). According to the experimental design, to prepare 100 g of samples, the appropriate amount of celery juice, WPC, and XG solution were poured to a 250 mL beaker. Then the mixture was placed into a water bath for 5 minutes at 55 °C temperature. The mixture was then taken out of water bath and was whipped by a mixer (Gosonic, model No. GHM- 818, 250W, China) with the maximum speed of 5400 rpm at ambient temperature during the given time. The density of foamed celery juice was determined in terms of mass over volume and expressed in g/cm3. To assess foam stability, the drainage test was performed for 1h. Furthermore, the effects of drying temperatures on some physicochemical properties of powders were investigated. Results and discussions: The quadratic model was selected as a suitable statistical model for both FD and DV. ANOVA showed that this model is significant for both responses. Moreover, lack-of-fit was not significant for response surface models at a 95% confidence level, indicating that this model is adequately accurate for predicting responses. Based on the constrain criteria, the optimized foaming parameters were: XG concentration of 0.42% (w/w), WPC concentration of 6% (w/w), and WT of 9.30 min. The amount of FD and FDV for foam at these optimum conditions were 0.4 g/cm3 and 0 ml, respectively. The results showed the moisture content and water activity of the celery powders decreased with the increase in drying temperature. By increasing drying temperature from 40 to 70 °C, bulk density also decreased. Increase in drying temperature results in decrease in moisture content and bulk density. Tapped density generally behaves similar to bulk density because by shaking powder, the space between the particles is filled and occupied volume by the powder is reduced. By increasing in temperature, particle density decreased. Overall, with increasing drying temperature, the porosity of powder increased. Increasing temperature and reducing moisture content, the possibility of approaching and join together of particles is increased and the space between the particles becomes less. The numerical value of the car index parameter in this study was 15.3% to 24.67%. The highest value of flowability related to the sample was dried at 70°c. With decreasing in drying temperature, the moisture content of powders increased and due to forming liquid bridges between particles making them less flowable. The numerical value of the Hausner parameter in this study was 1.15 to 1.32. Except for powder produced at 70 °C, the powder was placed in the intermediate cohesiveness powder class. By increasing drying temperature, the cohesiveness of powder decreased significantly.
Food Engineering
Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Narges Nikoomanesh; Negar Moradi
Abstract
Introduction: The base of intelligent methods is using hidden knowledge in the experimental data, trying to extract the inherent relationships among them and generalizing results to other situations. Artificial neural networks are one of the most essential methods used in the field of artificial intelligence ...
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Introduction: The base of intelligent methods is using hidden knowledge in the experimental data, trying to extract the inherent relationships among them and generalizing results to other situations. Artificial neural networks are one of the most essential methods used in the field of artificial intelligence was inspired by how the human brain works, training takes place first, and then the information related to the data is stored in the form of the network's weights. Fuzzy logic is an important decision-making tool that has recently found some applications in food quality. Also, it is possible to find out the reasons for low and high ranking of products evaluated by the judges. The fuzzy model can be used to determine the importance of individual factors to the overall quality of a product. The ANFIS model is a combination of the artificial neural network (ANN) and a fuzzy inference system (FIS) in such a way that the neural networks are applied to determine the parameter of the fuzzy inference system. The fuzzy logic theory effectively addresses the uncertainty problems that solve the ambiguity. Sweet lemon (Citrus limetta) fruit is a popular agricultural product cultivated in tropical countries used to treat common colds, influenza and hypertension. Sweet lemon is quite perishable with postharvest losses such as weight loss, physiological deterioration, decay, and softening texture. The objective of the present study was to investigate grading of sweet lemon fruit based on quality and visual characteristics using fuzzy logic and ANFIS. Material and Method: Ripe sweet lemon (Citrus limetta) fruits and radish (Raphanus sativus L.) leaves were purchased from the local market in Zanjan, Iran. For emulsion solution preparation, 50 ml alginate sodium solution, 1 ml glycerin and 0 or 10 g radish leaf extract were mixed, then the coating solution volume was made up to 100 ml using distilled water. Finally, the mixture was steered for 200 second. Sweet lemon fruits were dipped in coating solutions or distillate water (for control treatment) for 2 minutes at ambient temperature (25℃) and were then air-dried for 2 h using a fan. All treatments stored at 4℃ for 50 days. Firmness, pH, titratable acidity (TA), total soluble solids content (TSS), color, and shape were measured at 10-day intervals. This paper introduces an adaptive neural-fuzzy inference system (ANFIS) model to classify sweet lemon based on the quality parameters and RGB intensity values. The ANFIS with different types of input membership functions (MFs) was developed. A study was performed using fuzzy logic and adaptive neural-fuzzy inference system (ANFIS) to predict the quality parameters of sweet lemon (firmness and ripening index). Results & Discussion: Our results showed that ‘triangle2mf’ MF performs much better than other mentioned MFs for defect inspection. The classification accuracy of the ANFIS with ‘triangle2mf’ MF was 97.5% and 96.6% for quality input and visual input, respectively, and the total correct classification rate was 97.01%. Therefore, this study indicated the possibility of developing a potentially useful classification tool using the ANFIS technique based on quality parameters and RGB values for fruit classification during processing, storage and distribution. Comparing the results obtained from fuzzy logic with various membership function, showed that the RMSE in the fuzzy logic with ‘guss2mf’ MF was lower than other algorithms. The proposed approach focuses on three research motivations. First, to develop a fuzzy rule-based classification system that can detect all the four quality grades of the sweet lemon. Second, the system should be able to predict the quality parameters of sweet lemon. Fuzzy logic deserved high level of accuracy in classification of sweet lemon, indicating high correlation between the data obtained from Mamdani fuzzy rules and experimental ones during storage time.
Food Engineering
Fatemeh Karani; Javad Sargolzaei
Abstract
Introduction: The Okra belongs to the family Malvaceae with the scientific name Abelmoschus esculentus (Peyvast, 2009). The viscous property of okra is due to the thick and viscous matter in the fruit pod, called mucilage. Okra mucilage is a polysaccharide currently used in pharmaceutical industry as ...
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Introduction: The Okra belongs to the family Malvaceae with the scientific name Abelmoschus esculentus (Peyvast, 2009). The viscous property of okra is due to the thick and viscous matter in the fruit pod, called mucilage. Okra mucilage is a polysaccharide currently used in pharmaceutical industry as a hydrophilic polymer in tablet coatings (Bakre et al, 2009). Mucilage collectively contains polysaccharides, proteins, and minerals found in a plants or seeds that are more widely used in various industries, including food industry, as a stiffener in dairy products. Mucilage composed of monosaccharide polymers, amorphous and semi-transparent, and are hydrocolloids. These materials are hydrophilic molecules that can be extracted with water and form a concentrated or gel solutions. Gels are widely used in the food, pharmaceutical and non-pharmaceutical industries. The cultivation of okra in Iran is mainly occurred in tropical and subtropical regions and is found in Khuzestan, Ilam, Kermanshah, South Fars, Bushehr and Hormozgan provinces (Mozafarian, 2012). Many studies have been done on the extraction of okra mucilage and its applications in the pharmaceutical and food industries. Faroq et al. worked on the organoleptic properties of okra mucilage and concluded that okra mucilage has good flow properties and high solubility in water that can be used safely without any side effects (Farooq et al, 2013). ). Noorlaila et al studied the emulsifying property of mucilage extracted from okra (Noorlaila et al, 2014). Nazni and Vigneshwar studied the extraction and evaluation of organoleptic properties of mucilage from okra and several other plants and used ethanol and acetone to purify mucilage (Nazni et al, 2012). A study was conducted in 2018 to study the basic properties such as swelling index, emulsion stability, viscosity and antioxidant activity of okra mucilage (Fekadu Gememde et al, 2018). In a study on the use of okra mucilage in pharmacy, Ameena et al after extracting mucilage from okra and measured the physicochemical properties of mucilage, applied it in tablet formulation and many parameters such as diameter, thickness, weight change, hardness and Fragility were assessed. According to observations, low concentrations of okra mucilage can be used as a substitute for starch in tablet formulation, and also high levels of okra mucilage can be used in the drug release system as a natural substance (Ameena et al, 2010). In a study, Mishra et al presented okra mucilage as a new proposal to replace polymer materials used in various industries (Mishra et al, 2008). In 2014, the effect of okra mucilage on the release of propranolol hydrocolloid in tablets was studied. The highest hardness and lowest brittleness were observed for okra tablets (Zaharuddin et al, 2014). In this research, extraction of okra mucilage was investigated by two methods of solvent and supercritical fluid extraction. Optimization the yield and physicochemical properties of the extract obtained from both methods was also investigated. Materials and methods: Fresh okra obtained from local supermarket in Khuzestan province. Chemicals materials such as pure ethanol, acetone, chloroform, acetonitrile purchased from Merck and Sigma Aldrich. After transferring the okra fruit to the laboratory, the contaminants were removed from the plant and then rinsed thoroughly with water. The okra pods were dried at about 40 °C in a digital fan oven model 6882A. It was powdered by a German-made electric milling machine and then it passed through a 30-mesh sieve to be ready for extraction and it was weighted by laboratory scales (0.0001 precision manufactured by Cornell, Germany). In the solvent extraction process, the okra powder was weighed by a digital balanced (GR-200 model made in Japan) and transferred to 250 ml human. The solids stirred in distilled water and various amounts of solvent for 1 to 5 hours until the mucilage is completely released into the water. The solution was filtered and then adjacent to an organic solvent. Then, the filtrate was poured again into Petri dish and placed on a water bath at 45 °C to evaporate the residual solvent inside it. The residue inside the Petri dish was dried in a fan oven (Reyhan Teb Company) at 40 °C and powdered and kept at 20 °C until the day of analysis. In the supercritical extraction method, the supercritical fluid extraction machine which designed and manufactured in the laboratory of the Faculty of Engineering at Ferdowsi University of Mashhad was used. The carbon dioxide was supplied by Khakakan Co., Quchan Road, Iran in a 45 kg cylinder. Results & Discussion: Generally, according to the results of both methods of solvent extraction and supercritical fluid extraction (SFE), the extraction efficiency of mucilage at the optimal point in the solvent extraction and in the supercritical methods was 5.12% and 1.58%, respectively. Due to the less use of organic solvents in the supercritical method, this method is more environmentally friendly, which is significant in converting the laboratory method to pilot or industrial scale. Physio-chemical analysis of mucilage obtained by two methods shows that the index of swelling, moisture and ash of mucilage obtained by maceration is more than that of supercritical mucilage. By comparing the obtained values at the optimal point of both methods, the solvent method has a higher total efficiency and has been more successful. However, in the supercritical fluid method, the solvent utilization is significantly reduced. The extraction time in the supercritical fluid method is also reduced by about 50%.
Food Engineering
Hossein Mohebodini; Atefe Maqsoudlou
Abstract
Introduction: Microencapsulation is the most commonly used method of preserving proteins and peptides, which increases the stability in different conditions. Bee pollen with 10–40% protein, is a valuable source of protein that has functional and nutraceutical properties. By hydrolysis and producing ...
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Introduction: Microencapsulation is the most commonly used method of preserving proteins and peptides, which increases the stability in different conditions. Bee pollen with 10–40% protein, is a valuable source of protein that has functional and nutraceutical properties. By hydrolysis and producing bioactive peptides, their functional and health effects will be improved. Fibersol is a dietary fiber that can be used in many foods and supplements. This carbohydrate compound is actually non-digestible maltodextrin and has recently been used as a wall material in encapsulation. Few studies have conducted on the microencapsulation of hydrolysed proteins and their stability during accelerated conditions. On the other hand, by-products of honey bees such as pollen have been less noticed; therefore the aim of this study was the microencapsulation of bioactive bee pollen protein hydrolysate by fibersol and WPC and to study the changes of structure and stability of resulted microcapsules during the exposure to UV radiation. Material and Methods: Bee pollen was hydrolysed by Alcalase (1.5%) for 4 h in shaking incubator. The protein hydrolysate was microencapsulated using WPC, fibersol, and their combination by spray drying. The wall materials and hydrolysed protein were used in ratio of 10:1 (w/w). WPC 2%, fibersol 2%, as well as WPC and fibersol mixtures with 1:3 ratio, were the wall materials. For accelerating the oxidation reactions, the obtained capsules were exposed to UV radiation for 48 h. During the exposure to UV radiation, the DPPH radical scavenging activity of microcapsules and hydrolysed protein was measured. Interactions between hydrolysed protein compounds, WPC and fibersol were identified by the FTIR spectroscopy. The SEM was used to investigate the morphology of the microcapsules. Results & Discussions: Almost at all experimental time, the highest DPPH radical scavenging during exposure to UV radiation was related to the capsules prepared using fibersol and WPC mixture and after that the capsule with WPC as wall material. The FTIR spectroscopy of the hydrolysed protein was changed significantly when it was exposed to UV radiation. This change caused by losing the hydrogen bonds in the secondary structure of proteins, including the separation of two polypeptide chains or the opening of the αhelix and loss of β-sheet structure. The FTIR profile of capsulated hydrolysed protein by fibersol showed that the adhesion of protein and polysaccharide changed the absorbance of C–H bending and N–H stretching bands of amide groups in the hydrolysed protein in 3000–3500 cm-1 and the stretching band of C–H and O–H group in the region of 2000–3000 cm-1 for fibersol in the wall. After exposure to UV, because of cross-linking in fibersol and more involving the molecules of fibersol to protein, the absorbance was increased in the region of 1500–3500 cm-1. The number of peaks and absorbance in the FTIR spectra of hydrolysed proteins microencapsulated in WPC were more than number of peaks and absorbance in the FTIR spectra of WPC. There was no significant difference in the FTIR spectra of hydrolysed protein encapsulated with WPC before and after exposure to UV. The peaks in FTIR spectra of hydrolysed protein microencapsulated with the mixture of WPC and fibersol, showed higher absorbance level than the peaks of fibersol and lower than peaks of WPC. None of the peaks of microencapsuls with the wall of mixture of WPC and fibersol, were changed after exposure to UV radiation. Results of SEM showed that the microcapsules prepared with mix of fibersol and WPC had a uniform and smoother wall than microcapsules prepared with only fibersol. Finally, the mix of WPC and fibersol was selected as the best wall with a proper protective ability for the microencapsulation of hydrolysed proteins and protection against UV radiation.
Food Engineering
Seyed Mohammad Ali Razavi
Abstract
Viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. In addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. In this study, firstly, the effects ...
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Viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. In addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. In this study, firstly, the effects of different process factors such as transmembrane pressure (51, 101, 152, 203 and 253 kPa), temperature (30,40 and 50ºC) and the effects of physico-chemical properties such as milk pH (6.67, 6.43, 6.25 and 5.97), milk fat percent (0.09, 1.19, 2.4, 3.26) on the viscosity and density of permeate have been considered. Two linear multiple regression models were then developed by Sigmastat software for prediction of µ and ρ during milk ultrafiltration. The experimental results showed that µ and ρ decreased as fat percent or temperature increased. pH had no considerable effect on µ and ρ. Furtheremore, increasing transmembrane pressure to 152 kPa led to an increase in both µ and ρ, while further increasing to 253 kPa resulted in a decrease in both µ and ρ. The statistical modeling results showed that the viscosity is only significantly depend on temperature and there was an excellent agreement between actual and predicted data (R=0.976), whereas the density is siginificantly depends on both temperature and fat percent and there was a good agreement between experimental and predicted data (R=0.904).
