Editorial
Research Paper
Maryam Ravaghi; Leila Behbahani; Ali Mokhtaran; Kobra Tajaddodi Talab; Alireza Ghodsvali; asefeh latifi
Abstract
Rice is one of the most important summer crops in Khuzestan province where its cultivation has been limited due to water scarcity in recent years. Water is the most important factor for sustainable production of many agricultural products and changes in soil moisture content during rice growth can affect ...
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Rice is one of the most important summer crops in Khuzestan province where its cultivation has been limited due to water scarcity in recent years. Water is the most important factor for sustainable production of many agricultural products and changes in soil moisture content during rice growth can affect yield, quality, physicochemical and mechanical properties of its kernel. Considering the severe water resource limitation, this research was conducted on the reaction of the common rice cultivar of this province (Anbarbo) after dry bed seeding and drip strips irrigation method with three different irrigation intervals (every 1, 2 and 3 day/days). Samples were gathered and tested for their geometric properties, gravimetric properties, coefficient of static friction, bending strength, milling yield, chalkiness, gelatinization temperature, whiteness, Amylose and protein. The Results showed that increasing the irrigation period from 1 day to three days could affect negatively on the length, bending strength and one thousand weight of rice. Friction milling system produced significantly higher head rice yield (62.87±2.2%) than abrasive milling system (55.22±6.53%) for anbarbo rice. As the cultivated rice had acceptable properties in all treatments, its production can be explainable due to water scarcity.
Research Paper
Mansooreh Soleimanifard
Abstract
In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking ...
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In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking loss and water activity) and sensory properties of Gholach bread. Hydrocolloid xanthan was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour in form of gel. The rheological measurement of the dough was investigated using farinograph instruments. Results of rheological evaluation of dough showed that addition of gel of xanthan, increased the water absorption capacity, arrival time, dough development time, dough stability, departure time and time to breakdown, while the dough degree of softening after 10 and 20 minutes and mixing tolerance index was decreased in comparison with the control sample. Results of evaluation of water activity showed that addition of gel of xanthan decreased water activity. Results of evaluation properties of technology of bread showed that addition of gel of xanthan in level 1% and 1.5% percent decreased volume and specific volume. Results of evaluation of texture and sensory analysis of bread samples, showed that addition of xanthan in level 0.5 % had the best quality on Gholach bread.
Research Paper
sareh Ashkar; Vahid Hakimzadeh; Hasan Rashidi; Sina iravani Kazar
Abstract
Nutritional problems according to high amounts of fat in some cheeses have caused the use of fat substitutes to be investigated. Modeling the hardness, whey and pH of UF low-fat feta cheese with three levels of lecithin at zero, 1 and 2 g/kg, three levels of zero, 10 and 20 g/kg of whey powder, xanthan ...
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Nutritional problems according to high amounts of fat in some cheeses have caused the use of fat substitutes to be investigated. Modeling the hardness, whey and pH of UF low-fat feta cheese with three levels of lecithin at zero, 1 and 2 g/kg, three levels of zero, 10 and 20 g/kg of whey powder, xanthan gum. in amounts of zero, half and 1 g/kg and additional starter of Lactobacillus paracasei in two amounts of 1 and 3 g/l with artificial neural network in order to determine the best type of transfer function, type of learning law and percentage of data used for training, evaluation and the test was performed based on the lowest error and the highest correlation coefficient. The results showed that the best model for predicting cheese hardness changes was an algorithm with a hidden layer and the number of 7 neurons, under the sigmoid transfer function with Levenberg's learning law, which could show a good correlation coefficient (0.985). For whey, a model with a hidden layer, the number of 3 neurons and the tangent transfer function and Levenberg's learning law created the best algorithm with a correlation coefficient of 0.908. Also, the pH of cheese was predicted by a model with a hidden layer, the number of 8 neurons and the sigmoid transfer function under Levenberg's learning law and the correlation coefficient was 0.8493. The best percentage of data for education, evaluation and testing of hardness, whey and pH values were obtained 5.35.60, 30.10.60 and 45.20.35 respectively
Research Paper
Seyed Mohsen Seyedan
Abstract
Food waste is a serious challenge to the country's food security. The first step to reduce the losses of agricultural products is to identify the effective factors in the occurrence of losses. The contribution of various factors in the occurrence of potato losses as a basic product in ensuring the country's ...
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Food waste is a serious challenge to the country's food security. The first step to reduce the losses of agricultural products is to identify the effective factors in the occurrence of losses. The contribution of various factors in the occurrence of potato losses as a basic product in ensuring the country's food security is widely distributed in the available reports. In this research, in order to obtain a comprehensive picture of the role of factors influencing the occurrence of potato losses in storage, the meta-analysis method was used in order to gather the results of past studies based on the statistical method and obtain a reliable result. In data analysis, using OpenMEE and Stata software, the effect of factors such as temperature, humidity, type of storage ventilation, and method of germination control on weight loss and small waste of potatoes was investigated. The meta-analysis of the results of previous studies showed that according to Cohen's classification, 4 factors of temperature, relative humidity, ventilation, and germination control more than 73% of product losses in the warehouse with high and definite effectiveness. Accordingly, the deviation of temperature and relative humidity of the warehouse from the range of 3 degrees Celsius and 95%, respectively, affects potato losses in the warehouse with an increasing trend. Among these, the temperature factor has the greatest effect on potato losses in storage.
Research Paper
fariba zeynali; Mohammad Alizade; abolfazel Golshan tafti
Abstract
The aim of the present research is to maintain quantitative and qualitative properties, including vitamins and additional moist phenolic compounds during storage. Mazafati dates was treated at five levels with chitosan extract of 4000 ppm thyme, chitosan with thyme extract of 6000 ppm zein with 1000 ...
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The aim of the present research is to maintain quantitative and qualitative properties, including vitamins and additional moist phenolic compounds during storage. Mazafati dates was treated at five levels with chitosan extract of 4000 ppm thyme, chitosan with thyme extract of 6000 ppm zein with 1000 ppm clove extract and using ozone gas . After packaging, Date samples were stored in a cold room under completely hygienic conditions. The tests of each treatment (including vitamin B2 and B3, phenolic compounds, flavonoids and antioxidant activity) were performed every two months on three replicates. Result showed very low level of vitamin B3 in Mazafati dates, so in the calculations, the vitamin B3 was considered to be zero. The highest amount of vitamin B2 in the treated samples, was related to ozone treatment after 6 months storage and chitosan + thyme 4000 ppm after 4 months storage. In most treatments, the storage time partially increased the amount of vitamin B2. The amount of riboflavin in date varieties was between 0.13 and 17.5. During the storage period, the edible layers and ozone gas had a positive effect on the protection of phenolic compounds. Based on the comparison of the average results, chitosan treatment + 4000 ppm thyme oil extract and chitosan + 6000 ppm thyme treatment showed high phenolic compounds six months after storage
Research Paper
Maryam Jalili Moghadam; Jamasb Nozari; Masoud Latifian; Seyed Pezhman Shirmardi; Mohammad Mousavi
Abstract
This study investigated the effects of common date-storing indicators on the frequency of store pests in six date-producing provinces of Iran in 2022. The research employs an artificial neural network model with three layers: input, hidden, and output. Each layer contains a group of nerve cells which ...
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This study investigated the effects of common date-storing indicators on the frequency of store pests in six date-producing provinces of Iran in 2022. The research employs an artificial neural network model with three layers: input, hidden, and output. Each layer contains a group of nerve cells which are generally related to all the neurons of other layers, including compliance and non-compliance with the storage index and the unobservable factor resulting from factor analysis. The results showed that the indicators of product layout, including pallets, storage containers, cultivars separation, spacing, and shelving, respectively, have the greatest effect on the severity of O. surinaemensis, E. elutella, E. elutella, E. elutella, and E. calidella. Building indicators, including flooring, internal walls, sloping passage at the entrance, proper access to internal spaces, and the presence of a dock have the greatest effect on the contamination of D. melanogaster, D. melanogaster, E. kuhniella, O. surinaemensis, and E. kuhniella. The indicators of setting the environmental conditions of the warehouse, including ventilation systems, temperature, humidity, environmental hygiene, and warehouse floor, respectively, had the greatest effect on the contamination of E. kuhniella, D. melanogaster, D. melanogaster, E. kuhniella, and D. melanogaster. The neural network model included 28 synapses between different layers. The lighting system, proper access, spacing, and flooring are effectively predict warehouse pests’ population density by 100%, 94.9%, 77.1%, and 60.2%, respectively. These factors are crucial in pest infestations. The algorithm obtained from the neural network determined the importance of complying with storage standards in managing date pests.
Bahareh Nowruzi
Abstract
Spirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpose of this article is to review ...
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Spirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpose of this article is to review the probiotic properties of spirulina in the health of food industry.A detailed search was carried out, both the experience and articles of authors and the latest articles in the PubMed, Web of Science, Google Scholar, ScienceDirect, Scopus, Medline, and Scientific Information Database databases.Spirulina contains more than 78 percent protein, vitamins, 4 to 7 percent fat, minerals, carbohydrates and many micronutrients that have been very healing in the treatment of diseases such as cancer, hypertension, diabetes, anemia, etc. By producing extracellular exopolysaccharides, Spirulina not only increases the number and growth of lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, but also increases bacterial viability and survival in bacteria. Fermented dairy products play a beneficial role in the food industry. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food, but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria.
Research Paper
Abbas Abedfar
Abstract
Fermentation with the potential sourdough function of rice husk flour sourdough (RHFS) with antimicrobial properties is increasing day by day in new fermentation technologies to control the amount of phytic acid. The aim of this research was to investigate the effect of the antimicrobial properties of ...
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Fermentation with the potential sourdough function of rice husk flour sourdough (RHFS) with antimicrobial properties is increasing day by day in new fermentation technologies to control the amount of phytic acid. The aim of this research was to investigate the effect of the antimicrobial properties of two dominant lactic acid strains isolated from sourdough on two major pathogens (Escherichia coli and Staphylococcus aureus) and two food spoilage moulds, specifically bakery products (Aspergillus niger and Neurospora sitophila) was associated with the agar well diffusion method and spore staining, respectively. the content of phytic acid was evaluated by the absorption method based on the determination of the amount of iron. The results showed that there was no significant difference between the antimicrobial activity of the active culture suspension in the logarithmic phase and the resting phase in the well diffusion method, and the highest aura of non-growth related to E. coli bacteria was observed with the values (13.22±1.13) mm. Furthermore, Lactiplantibacillus plantarum species showed a much higher antifungal activity compared to Pediococcus pentosaceus against both molds, with A. niger mold being more sensitive to the metabolites produced by Lpb. plantarum species compared to N. sitophila. The content of phytic acid in the controlled fermentation with each of the starters had a downward trend, among which the effect of the P. pentosaceus starter in reducing the amount of phytic acid was much higher than that of the L. plantarum species, which actually had the effect of increasing the acidity in the controlled fermentation.
Research Paper
Maryam Asnaashari; Reza Farahmandfar; Mohammad Solgi
Abstract
Acrylamide is a hazardous carcinogen which is produced during high temperature food processing by Millard reaction. As quantitative and qualitative methods of acrylamide detection in food products often require skilled technicians and high cost. In this paper, the biosensor based on gold nanoparticles ...
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Acrylamide is a hazardous carcinogen which is produced during high temperature food processing by Millard reaction. As quantitative and qualitative methods of acrylamide detection in food products often require skilled technicians and high cost. In this paper, the biosensor based on gold nanoparticles and FAM-labeled double-stranded DNA (FAM-dsDNA) is fabricated. In the presence of acrylamide, the ssDNA binds to acrylamide and causes ssDNA-acrylamide complex and its release FAM-labeled complementary strand DNA (FAM-csDNA) adsorbs on the surface of gold nanoparticles and quenches. Analysis of synthesized gold nanoparticles by SEM and DLS showed that gold nanoparticles were well distributed with diameter of 13-17 nm. Under optimized conditions (The binding of DNA and acrylamide after 80 minutes, the highest hybridization between ssDNA and FAM-csDNA after 20 minutes of incubation time, the most conjugation between FAM-csDNA and gold nanoparticles at 15 nm), this fluorescent analytical approach showed high selectivity toward acrylamide in potato fries with marvelous linear response (0.1 to 10-8 M) and low limit of detection (3.34×10-9 M). Therefore, it can be admitted that the designed sensors, in contrast to the common method, not only do not require specialized labor and spend much time and cost, but can also be a good alternative to chromatography methods for acrylamide detection in food products.
Research Paper
alborz hajihkhani
Abstract
The conformity assessment process relies on measurement as the primary source of information. In any measurement, the obtained result always has uncertainty. pH measurement is one of the most important and common tests in food laboratories, since the first step in uncertainty estimation is to determine ...
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The conformity assessment process relies on measurement as the primary source of information. In any measurement, the obtained result always has uncertainty. pH measurement is one of the most important and common tests in food laboratories, since the first step in uncertainty estimation is to determine the mathematical model for measurement, and because in none of the test methods mentioned, in order to measure pH, unlike most other tests, mathematical models and formulas are used. There is no calculation. This test was selected for study. To estimate the measurement uncertainty, Qmsys GUM software was used. The result of the calculations performed by the software was compared with the response of the device. The mathematical model defined for the software calculated the pH value of the cake sample as 6.985, which was consistent with the number read by the pH meter and indicated that the mathematical model was correctly written. The expanded uncertainty level for the pH measurement test, at the 95.45% confidence level, was estimated as ±0.029, equivalent to ±0.42%, which is used in evaluating the conformity of the results.
Research Paper
Rasoul Asadzadeh; Gholamreza Askari; zahra Emam-djomeh; Mohammad Ekrami
Abstract
In this research, an electrospinning apparatus was used to fabricate a composite nanocarriers based on Vigna radiata L. protein (VPr) and polyvinyl alcohol (PVA) polymer. For modeling and optimization using the response surface method (RSM) with input variables including PVA polymer ratio (35-65%w/w), ...
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In this research, an electrospinning apparatus was used to fabricate a composite nanocarriers based on Vigna radiata L. protein (VPr) and polyvinyl alcohol (PVA) polymer. For modeling and optimization using the response surface method (RSM) with input variables including PVA polymer ratio (35-65%w/w), pump rate (0.5-1.5 mL/h), distance between needle tip and collector (10-20 cm) and applied voltage (12.5-25 kV) were used. Central composite design (CCD) was used to implement and analyze the model, and morphological analysis by scanning electron microscope (SEM) confirmed the electrospinning optimization results. The results of the properties of the VPr-PVA nanocarrier’s solution including viscosity (20.99 cp), electrical conductivity (254.18 µS/cm) and surface tension (38.14 mN/m) were determined. The optimal conditions for the production of VPr-PVA functional nanocarriers with the predicted diameter - verified 332.9 - 345.7 nm, including the concentration of 52.5%w/w PVA ratio, 1 mL/h, pump rate, 13.5 cm distance between the tip of the needle and the collector, 20 kV applied voltage was evaluated. SEM analysis confirmed that the VPr-PVA nanocarriers at the optimum point without beads have homogeneous, smooth and normally distributed surfaces. According to the results of this research, Vigna radiata L. protein showed the potential to produce uniform and porous nanofibers and use as a nanocarriers of bioactive compounds.
