Pub Date : 2022-01-01DOI: 10.22067/IFSTRJ.2021.68677.1017
Farideh Mojrian, M. Moeenfard, R. Farhoosh, H. M. Mehr
Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products are frequently discarded to use as soil fertilizer or as feed for livestock. Roasting opens a cost effective way to include date seed in the human diet. The aqueous extract of roasted date seed represented a coffee-like beverage. Date seed coffee has a relatively low acceptance among consumers and is usually supplemented with a variety of additives to improve the taste. Therefore, due to rising the global coffee price, in the present study, we aimed to substitute Arabica beans with roasted date seeds in order to make a coffee beverage similar to Coffea Arabica boiled coffee brew.Materials and Methods: Coffea Arabica and roasted date seeds were obtained from local markets and 10 grams of powder (100% Arabica coffee (A100), 100% date kernels (D100) or a mixture of Arabica coffee powder and date seeds in proportions of 10 (D10), 35 (D35), 50% (D50) of date seed) was brewed using 100 ml of boiling distilled water. The brewed coffees were examined in terms of lipid, protein, caffeine, acrylamide, total phenol and total flavonoids content. Other parameters including color, viscosity, pH, DPPH and FRAP assays followed by sensorial evaluation were evaluated, as well.Results and Discussion: Substitution with roasted date seed resulted in lower lipids, protein and caffeine of coffee brews as the values were decreased from 330.67, 956.75, 76.51 mg/100 mL in Coffea Arabica (100%) to 192.61, 149.00, 45.59 mg/100 in date seed coffee (100%), respectively. Higher amounts of date seed also resulted in lower pH and acrylamide content. Accordingly, pH was decreased from 5.7 in D100 to 4.4 in A100. Acrylamide content was attenuated from 5.06 µg/100 mL in A100 to 1.71 µg/100 mL in D100. Reduction in viscosity was also observed from 0.93 (A100) to 0.86 mPa.s (D100). The mean value of the color parameter including L*, a* and b* in the 100% Coffea Arabica brew was more than the 100% date seed coffee, which indicated that the coffees brewed from date seeds in different proportions were brighter and had higher red and yellow color parameters. Substitution with date seed had less effect on the total phenol content as TPC of coffees ranged from 28 to 42 mg/100 mL for 100% date seeds brew and Coffea Arabica brew, respectively. On the other hand, the flavonoid content (TFC) of coffees was significantly affected by the amount of date seeds (5 to75 mg/100 mL for 100% date seeds and Coffea Arabica brew, respectively). All brews have high antioxidant activity. For DPPH the highest results (88/9 %) were obtained in the coffee brewed from 100% date seeds, while the FRAP value it was vice versa. The results of sensory evaluation indicated a high similarity among A100 and D10 co
{"title":"Investigation of the Coffea Arabica substitution with roasted date seed on Physicochemical and sensory properties of coffee brew","authors":"Farideh Mojrian, M. Moeenfard, R. Farhoosh, H. M. Mehr","doi":"10.22067/IFSTRJ.2021.68677.1017","DOIUrl":"https://doi.org/10.22067/IFSTRJ.2021.68677.1017","url":null,"abstract":"Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products are frequently discarded to use as soil fertilizer or as feed for livestock. Roasting opens a cost effective way to include date seed in the human diet. The aqueous extract of roasted date seed represented a coffee-like beverage. Date seed coffee has a relatively low acceptance among consumers and is usually supplemented with a variety of additives to improve the taste. Therefore, due to rising the global coffee price, in the present study, we aimed to substitute Arabica beans with roasted date seeds in order to make a coffee beverage similar to Coffea Arabica boiled coffee brew.Materials and Methods: Coffea Arabica and roasted date seeds were obtained from local markets and 10 grams of powder (100% Arabica coffee (A100), 100% date kernels (D100) or a mixture of Arabica coffee powder and date seeds in proportions of 10 (D10), 35 (D35), 50% (D50) of date seed) was brewed using 100 ml of boiling distilled water. The brewed coffees were examined in terms of lipid, protein, caffeine, acrylamide, total phenol and total flavonoids content. Other parameters including color, viscosity, pH, DPPH and FRAP assays followed by sensorial evaluation were evaluated, as well.Results and Discussion: Substitution with roasted date seed resulted in lower lipids, protein and caffeine of coffee brews as the values were decreased from 330.67, 956.75, 76.51 mg/100 mL in Coffea Arabica (100%) to 192.61, 149.00, 45.59 mg/100 in date seed coffee (100%), respectively. Higher amounts of date seed also resulted in lower pH and acrylamide content. Accordingly, pH was decreased from 5.7 in D100 to 4.4 in A100. Acrylamide content was attenuated from 5.06 µg/100 mL in A100 to 1.71 µg/100 mL in D100. Reduction in viscosity was also observed from 0.93 (A100) to 0.86 mPa.s (D100). The mean value of the color parameter including L*, a* and b* in the 100% Coffea Arabica brew was more than the 100% date seed coffee, which indicated that the coffees brewed from date seeds in different proportions were brighter and had higher red and yellow color parameters. Substitution with date seed had less effect on the total phenol content as TPC of coffees ranged from 28 to 42 mg/100 mL for 100% date seeds brew and Coffea Arabica brew, respectively. On the other hand, the flavonoid content (TFC) of coffees was significantly affected by the amount of date seeds (5 to75 mg/100 mL for 100% date seeds and Coffea Arabica brew, respectively). All brews have high antioxidant activity. For DPPH the highest results (88/9 %) were obtained in the coffee brewed from 100% date seeds, while the FRAP value it was vice versa. The results of sensory evaluation indicated a high similarity among A100 and D10 co","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68566687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-04DOI: 10.1186/s13287-019-1489-1
Karl-Henrik Grinnemo, Marie Löfling, Lubov Nathanson, Roland Baumgartner, Daniel F J Ketelhuth, Vladimir Beljanski, Lindsay C Davies, Cecilia Österholm
Background: Mesenchymal stromal cells (MSCs), due to their regenerative and immunomodulatory properties, are therapeutically used for diseases, including heart failure. As early gestational-phase embryonic tissues exhibit extraordinary regenerative potential, fetal MSCs exposed to inflammation offer a unique opportunity to evaluate molecular mechanisms underlying preferential healing, and investigate their inherent abilities to communicate with the immune system during development. The principal aim of this study was to evaluate the effects of interferon-γ (IFNγ) on the immunomodulatory effects of first-trimester human fetal cardiac (hfc)-MSCs.
Methods: hfcMSCs (gestational week 8) were exposed to IFNγ, with subsequent analysis of the whole transcriptome, based on RNA sequencing. Exploration of surface-expressed immunoregulatory mediators and modulation of T cell responses were performed by flow cytometry. Presence and activity of soluble mediators were assessed by ELISA or high-performance liquid chromatography.
Results: Stimulation of hfcMSCs with IFNγ revealed significant transcriptional changes, particularly in respect to the expression of genes belonging to antigen presentation pathways, cell cycle control, and interferon signaling. Expression of immunomodulatory genes and associated functional changes, including indoleamine 2,3-dioxygenase activity, and regulation of T cell activation and proliferation via programmed cell death protein (PD)-1 and its ligands PD-L1 and PD-L2, were significantly upregulated. These immunoregulatory molecules diminished rapidly upon withdrawal of inflammatory stimulus, indicating a high degree of plasticity by hfcMSCs.
Conclusions: To our knowledge, this is the first study performing a systematic evaluation of inflammatory responses and immunoregulatory properties of first-trimester cardiac tissue. In summary, our study demonstrates the dynamic responsiveness of hfcMSCs to inflammatory stimuli. Further understanding as to the immunoregulatory properties of hfcMSCs may be of benefit in the development of novel stromal cell therapeutics for cardiovascular disease.
{"title":"Immunomodulatory effects of interferon-γ on human fetal cardiac mesenchymal stromal cells.","authors":"Karl-Henrik Grinnemo, Marie Löfling, Lubov Nathanson, Roland Baumgartner, Daniel F J Ketelhuth, Vladimir Beljanski, Lindsay C Davies, Cecilia Österholm","doi":"10.1186/s13287-019-1489-1","DOIUrl":"10.1186/s13287-019-1489-1","url":null,"abstract":"<p><strong>Background: </strong>Mesenchymal stromal cells (MSCs), due to their regenerative and immunomodulatory properties, are therapeutically used for diseases, including heart failure. As early gestational-phase embryonic tissues exhibit extraordinary regenerative potential, fetal MSCs exposed to inflammation offer a unique opportunity to evaluate molecular mechanisms underlying preferential healing, and investigate their inherent abilities to communicate with the immune system during development. The principal aim of this study was to evaluate the effects of interferon-γ (IFNγ) on the immunomodulatory effects of first-trimester human fetal cardiac (hfc)-MSCs.</p><p><strong>Methods: </strong>hfcMSCs (gestational week 8) were exposed to IFNγ, with subsequent analysis of the whole transcriptome, based on RNA sequencing. Exploration of surface-expressed immunoregulatory mediators and modulation of T cell responses were performed by flow cytometry. Presence and activity of soluble mediators were assessed by ELISA or high-performance liquid chromatography.</p><p><strong>Results: </strong>Stimulation of hfcMSCs with IFNγ revealed significant transcriptional changes, particularly in respect to the expression of genes belonging to antigen presentation pathways, cell cycle control, and interferon signaling. Expression of immunomodulatory genes and associated functional changes, including indoleamine 2,3-dioxygenase activity, and regulation of T cell activation and proliferation via programmed cell death protein (PD)-1 and its ligands PD-L1 and PD-L2, were significantly upregulated. These immunoregulatory molecules diminished rapidly upon withdrawal of inflammatory stimulus, indicating a high degree of plasticity by hfcMSCs.</p><p><strong>Conclusions: </strong>To our knowledge, this is the first study performing a systematic evaluation of inflammatory responses and immunoregulatory properties of first-trimester cardiac tissue. In summary, our study demonstrates the dynamic responsiveness of hfcMSCs to inflammatory stimuli. Further understanding as to the immunoregulatory properties of hfcMSCs may be of benefit in the development of novel stromal cell therapeutics for cardiovascular disease.</p>","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"371"},"PeriodicalIF":2.7,"publicationDate":"2019-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1186/s13287-019-1489-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90552527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-23DOI: 10.22067/IFSTRJ.V1395I0.38628
محمد حسن فرهادی, مهران اعلمی, یحیی مقصودلو, محمدرضا عطارودی
گونههای زرشک به ویژه زرشک سیاه (B. cratagina) حاوی مقادیر زیادی آنتوسیانین بوده و میتوانند جایگزین مناسبی برای رنگهای سنتزی محسوب شوند. در این پژوهش اثر درصدهای مختلف پکتین سیب با درجه استری بالا بر پایداری آنتوسیانینها و رنگ ظاهری عصاره زرشک سیاه طی نگهداری در سیستم مدل پاستیل میوهای مورد ارزیابی قرار گرفت. اختلاف آماری معناداری در سطح (05/0P
{"title":"اثر غلظتهای مختلف پکتین بر پایداری رنگ و آنتوسیانینهای زرشک سیاه(B. cratagina) در سیستم مدل پاستیل میوهای","authors":"محمد حسن فرهادی, مهران اعلمی, یحیی مقصودلو, محمدرضا عطارودی","doi":"10.22067/IFSTRJ.V1395I0.38628","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.38628","url":null,"abstract":"گونههای زرشک به ویژه زرشک سیاه (B. cratagina) حاوی مقادیر زیادی آنتوسیانین بوده و میتوانند جایگزین مناسبی برای رنگهای سنتزی محسوب شوند. در این پژوهش اثر درصدهای مختلف پکتین سیب با درجه استری بالا بر پایداری آنتوسیانینها و رنگ ظاهری عصاره زرشک سیاه طی نگهداری در سیستم مدل پاستیل میوهای مورد ارزیابی قرار گرفت. اختلاف آماری معناداری در سطح (05/0P","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"14 1","pages":"617-628"},"PeriodicalIF":0.0,"publicationDate":"2018-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42226129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-22DOI: 10.22067/IFSTRJ.V1395I0.55744
حامد بیکی, ناصر همدمی, جلال پورتقی
ضریب نفوذ مؤثر قندهای احیاءکننده با و بدون در نظر گرفتن اثر تولید آنها و همچنین سینتیک تغییرات بافت طی آنزیمبری خلال سیبزمینی در آب داغ در محدوده دمایی 50 تا Co90 مورد مطالعه قرار گرفت. تجزیه و تحلیل دادهها با استفاده از نرمافزار SAS و در قالب طرحهای فاکتوریل و کاملا تصادفی انجام شد. مقایسه میانگین دادهها به روش حداقل تفاوت معنیداری (LSD) و آزمون اثر متقابل تیمارها به روش LS means در سطح اطمینان 95% صورت گرفت. نتایج بررسیها نشان داد که افزایش دمای آنزیمبری بهطور معنیدار (05/0>P) سبب افزایش ضریب نفوذ مؤثر قندهای احیاء میشود. در نظر گرفتن اثر تولید قندهای احیاء سبب افزایش معنیدار (05/0>P) ضریب نفوذ مؤثر آنها گردید که بیشترین مقدار (63/30%) این افزایش در دمای 50 درجه سانتیگراد مشاهده شد. جهت مدلسازی انتقال جرم (قند احیاء) طی آنزیمبری، یک مدل عددی سه بعدی با ضریب نفوذ مؤثر ثابت بر اساس حل قانون دوم فیک در نرمافزار MATLAB توسعه داده شد. مدل عددی ارائه شده انطباق بالایی با دادههای آزمایشگاهی نشان داد. افزایش دما و زمان آنزیمبری از سوی دیگر بهطور معنیدار (05/0>P) سبب کاهش سفتی بافت خلالهای سیبزمینی شد. برای توصیف تغییرات سفتی بافت طی آنزیمبری، مدلهای سینتیکی متفاوتی مورد بررسی قرار گرفت. نتایج نشان داد که مدل سینتیکی درجه اول با اثر محدودکنندگی محصول، بیشترین انطباق را با دادههای آزمایشگاهی مربوط به کاهش سفتی بافت خلال داراست.
{"title":"بررسی ضریب نفوذ مؤثر قندهای احیاءکننده و سینتیک تغییرات بافت خلال سیبزمینی طی آنزیمبری در آب داغ","authors":"حامد بیکی, ناصر همدمی, جلال پورتقی","doi":"10.22067/IFSTRJ.V1395I0.55744","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55744","url":null,"abstract":"ضریب نفوذ مؤثر قندهای احیاءکننده با و بدون در نظر گرفتن اثر تولید آنها و همچنین سینتیک تغییرات بافت طی آنزیمبری خلال سیبزمینی در آب داغ در محدوده دمایی 50 تا Co90 مورد مطالعه قرار گرفت. تجزیه و تحلیل دادهها با استفاده از نرمافزار SAS و در قالب طرحهای فاکتوریل و کاملا تصادفی انجام شد. مقایسه میانگین دادهها به روش حداقل تفاوت معنیداری (LSD) و آزمون اثر متقابل تیمارها به روش LS means در سطح اطمینان 95% صورت گرفت. نتایج بررسیها نشان داد که افزایش دمای آنزیمبری بهطور معنیدار (05/0>P) سبب افزایش ضریب نفوذ مؤثر قندهای احیاء میشود. در نظر گرفتن اثر تولید قندهای احیاء سبب افزایش معنیدار (05/0>P) ضریب نفوذ مؤثر آنها گردید که بیشترین مقدار (63/30%) این افزایش در دمای 50 درجه سانتیگراد مشاهده شد. جهت مدلسازی انتقال جرم (قند احیاء) طی آنزیمبری، یک مدل عددی سه بعدی با ضریب نفوذ مؤثر ثابت بر اساس حل قانون دوم فیک در نرمافزار MATLAB توسعه داده شد. مدل عددی ارائه شده انطباق بالایی با دادههای آزمایشگاهی نشان داد. افزایش دما و زمان آنزیمبری از سوی دیگر بهطور معنیدار (05/0>P) سبب کاهش سفتی بافت خلالهای سیبزمینی شد. برای توصیف تغییرات سفتی بافت طی آنزیمبری، مدلهای سینتیکی متفاوتی مورد بررسی قرار گرفت. نتایج نشان داد که مدل سینتیکی درجه اول با اثر محدودکنندگی محصول، بیشترین انطباق را با دادههای آزمایشگاهی مربوط به کاهش سفتی بافت خلال داراست.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"691-703"},"PeriodicalIF":0.0,"publicationDate":"2017-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43296689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-02DOI: 10.22067/IFSTRJ.V1395I0.56561
M. Mohammadi, M. Saidi, O. Khademi
Introduction Bell pepper (Capsicum annuum L.) from Solanaceae family is one of the most important vegetables which are fruit pods on the capsicum plant grown for their sweet fruits and delicate peppery flavor they extend to the recipes. Sweet pepper contains an impressive list of plant nutrients that found to have disease preventing and health promoting properties. Unlike in other fellow chili peppers, it has very less calories and fats. 100 g provides just 31 calories. Because of their versatility, low calories, intense flavor and high concentration of vitamins, sweet peppers are a great snack raw and an easy addition to many different recipes. In recent years extending shelf-life of this perishable vegetable has been accomplished (Banaras et al., 2005). The losses in vegetable quality and quantity between harvest and consumption affect the crop productivity. It is estimated that the magnitude of the postharvest losses of fresh horticultural crops is from 5 to 25% in developed countries and of 20 to 50% in developing countries. Fresh peppers are often eaten raw and supplied pre-cut to manufacturers as ready-to-use ingredients. However, the main problems limiting their shelf life occur by shriveling, decay development on the cut surface, as well as degreening of the vegetable among different degraded quality characteristics (Sakaldas and Kaynas, 2010). Those problems are correlated to an undesirable loss of water during metabolism or diffusion through the skin and respiration. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. Nowadays, to reduce high losses and keeping product’s quality, in addition to lowering temperature, coating and packing must be noticed. Therefore, in this study, dipping in chitosan solution and coatings by edible Chitosan was assayed to improve quality of sweet peppers storability during cold storage. Material and Methods Plant material and sample preparation: Green peppers obtained from a Research farm, College of Agriculture, Ilam University, Ilam, Iran were used in the present study. The fruits were sanitized with hyperchlorinated water (1 mL/L) and rinsed with tap water. Peppers were divided in random into different group for chitosan treatments. Treatments and storage condition: The green peppers were dipped for 2 min into a solution either 0% (control) or 1% (w/v) chitosan (Chitosan, 80-95% deacetylation degree, medium molecular weight). The coating solution was prepared by dispersing 0 and 10 g of chitosan powder into 1L of distilled water containing 1% (v/v) glacial acetic acid (Kyu Kyu Win et al., 2007) and final pH of the solution adjusted to pH 5.0. After being air dried for 2 hrs. at room Temperature, ten similar sizes fruits were placed in each plastic crate, tightly closed by cellophane films and stored at 10°C, 85-90% relative humidity to be later assessed for further analyses intended for 14 and 28 days. The control samples of ten untreat
简介茄科的甜椒（Capsicum annuum L.）是一种最重要的蔬菜，是辣椒上的果荚，因其果实甜美、胡椒味细腻而种植。甜椒含有一系列令人印象深刻的植物营养素，这些营养素具有预防疾病和促进健康的特性。与其他辣椒不同，它的热量和脂肪都非常少。100克只提供31卡路里。由于甜椒的多功能性、低热量、浓郁的风味和高浓度的维生素，它是一种很好的生零食，很容易添加到许多不同的食谱中。近年来，延长这种易腐烂蔬菜的保质期已经完成（Banaras等人，2005年）。蔬菜在收获和消费之间的质量和数量损失影响了作物生产力。据估计，新鲜园艺作物采后损失的幅度在发达国家为5%至25%，在发展中国家为20%至50%。新鲜的辣椒通常生吃，并作为现成的原料预先切好后提供给制造商。然而，限制其保质期的主要问题是蔬菜在不同品质退化特征之间的枯萎、腐烂发育以及脱绿（Sakaldas和Kaynas，2010）。这些问题与新陈代谢或通过皮肤和呼吸的扩散过程中不希望的水分损失有关。温度管理是延长新鲜园艺商品保质期的最有效工具。目前，为了减少高损耗，保持产品质量，除了降低温度外，还必须注意涂层和包装。因此，本研究采用食用壳聚糖浸渍壳聚糖溶液和涂层，以提高甜椒冷藏品质。材料和方法植物材料和样品制备：本研究使用了从伊朗伊拉姆市伊拉姆大学农业学院研究农场获得的青椒。用高氯化水（1mL/L）对水果进行消毒，并用自来水冲洗。将辣椒随机分为不同的壳聚糖处理组。处理和储存条件：将青椒浸入0%（对照）或1%（w/v）壳聚糖（壳聚糖，80-95%脱乙酰度，中等分子量）溶液中2分钟。通过将0和10g壳聚糖粉末分散到1L含有1%（v/v）冰乙酸的蒸馏水中（Kyu Kyu Win等人，2007）中并将溶液的最终pH调节至pH 5.0来制备涂层溶液。在室温下风干2小时后，将10个类似大小的水果放入每个塑料箱中，用玻璃纸薄膜紧密封闭，并在10°C、85-90%相对湿度下储存，随后进行评估，以进行14天和28天的进一步分析。每箱10个未处理水果的对照样品分别在相似的温度和相对湿度环境条件下保持未密封。目前的研究是在2013年至2014年期间在伊拉姆大学进行的三次重复的RCBD基础上进行的析因分析。主要因素包括四种处理（对照、壳聚糖包衣、纤维素封端和壳聚糖包衣+纤维素封端），次要因素包括储存期（14和28天）。使用SAS软件9.2版对数据进行方差分析。显著差异的验证是在5%的概率水平下使用邓肯检验进行的。结果与讨论结果表明，果实品质随着贮藏时间的延长而下降，但用纤维素和壳聚糖处理可减轻果实的失重，并使果实的硬度、TSS、可滴定酸度、糖酸比、抗坏血酸、抗氧化活性、总酚、过氧化氢酶和过氧化物酶保持得比对照好。此外，尽管玻璃纸涂层记录了更多的真菌感染和较低的市场性，但对于大多数性状，在处理之间没有观察到显著差异。壳聚糖通过其抗菌活性（Xing et al.，2011）和通过阻断气孔抑制呼吸，已经在胡萝卜、橙子和日本枸杞上报道了壳聚糖的保质期延长（Rashidi et al.，2009，Ahmad et al.，1989&Ding et al.，2002）。据报道，水果的可食用和不可食用覆盖物（如壳聚糖和玻璃纸）都可以提供一种修饰的环境，从而降低其成熟和衰老的速度。考虑到整体质量，最佳处理方法是玻璃纸和壳聚糖联合施用。该处理是提高辣椒采后品质的有效方法，可以更有效地保持辣椒的品质和生化特性。这些果实在贮藏后保持水分充足、绿色且具有良好的视觉外观。 这些水果的低呼吸速率也可能是保持辣椒品质的原因。
{"title":"Effect of Cellophane and Chitosan Coatings on Qualitative and Biochemical Characteristics of Sweet Pepper, Cultivar “California wonder” during Storage","authors":"M. Mohammadi, M. Saidi, O. Khademi","doi":"10.22067/IFSTRJ.V1395I0.56561","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.56561","url":null,"abstract":"Introduction \u0000Bell pepper (Capsicum annuum L.) from Solanaceae family is one of the most important vegetables which are fruit pods on the capsicum plant grown for their sweet fruits and delicate peppery flavor they extend to the recipes. Sweet pepper contains an impressive list of plant nutrients that found to have disease preventing and health promoting properties. Unlike in other fellow chili peppers, it has very less calories and fats. 100 g provides just 31 calories. Because of their versatility, low calories, intense flavor and high concentration of vitamins, sweet peppers are a great snack raw and an easy addition to many different recipes. \u0000In recent years extending shelf-life of this perishable vegetable has been accomplished (Banaras et al., 2005). The losses in vegetable quality and quantity between harvest and consumption affect the crop productivity. It is estimated that the magnitude of the postharvest losses of fresh horticultural crops is from 5 to 25% in developed countries and of 20 to 50% in developing countries. Fresh peppers are often eaten raw and supplied pre-cut to manufacturers as ready-to-use ingredients. However, the main problems limiting their shelf life occur by shriveling, decay development on the cut surface, as well as degreening of the vegetable among different degraded quality characteristics (Sakaldas and Kaynas, 2010). Those problems are correlated to an undesirable loss of water during metabolism or diffusion through the skin and respiration. Temperature management is the most effective tool for extending the shelf life of fresh horticultural commodities. Nowadays, to reduce high losses and keeping product’s quality, in addition to lowering temperature, coating and packing must be noticed. Therefore, in this study, dipping in chitosan solution and coatings by edible Chitosan was assayed to improve quality of sweet peppers storability during cold storage. \u0000Material and Methods \u0000Plant material and sample preparation: Green peppers obtained from a Research farm, College of Agriculture, Ilam University, Ilam, Iran were used in the present study. The fruits were sanitized with hyperchlorinated water (1 mL/L) and rinsed with tap water. Peppers were divided in random into different group for chitosan treatments. \u0000Treatments and storage condition: The green peppers were dipped for 2 min into a solution either 0% (control) or 1% (w/v) chitosan (Chitosan, 80-95% deacetylation degree, medium molecular weight). The coating solution was prepared by dispersing 0 and 10 g of chitosan powder into 1L of distilled water containing 1% (v/v) glacial acetic acid (Kyu Kyu Win et al., 2007) and final pH of the solution adjusted to pH 5.0. After being air dried for 2 hrs. at room Temperature, ten similar sizes fruits were placed in each plastic crate, tightly closed by cellophane films and stored at 10°C, 85-90% relative humidity to be later assessed for further analyses intended for 14 and 28 days. The control samples of ten untreat","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"720-729"},"PeriodicalIF":0.0,"publicationDate":"2017-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47409448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-02DOI: 10.22067/IFSTRJ.V1395I0.58861
H. Shamsabadi, S. Yoosefian, A. M. Razdari
در این پژوهش گوجه فرنگی با دزهای 0 (کنترل)، 25/0، 5/0 و 1 کیلوگری پرتودهی و با استفاده از پوشش پلی اتلین بسته-بندی شد. آزمایشات در هر 7 روز بر نمونه ها صورت گرفت. نتایج نشان داد که با گذشت زمان انبارداری 21 روز، نمونه پرتودهی شده با دز 5/0 کیلوگری و در پوشش پلی اتیلن نسبت به نمونه شاهد و بدون پوشش به مقدار 53/22 و 34/12 درصد به ترتیب دارای جرم و جرم حجمی بیشتر و به میزان 58/26 درصد دارای فرکانس رزونانسی بیشتر است. همچنین این نمونه نسبت به نمونه پرتودهی شده با دز 1 کیلوگری و نمونه شاهد در پوشش پلی اتیلن به میزان 74/37 و 48/26 درصد دارای مدول الاستیسیته بیشتر و 25 و 12/18 درصد نیز دارای سفتی بیشتری است. با استفاده از نرم افزار SPSS، حداکثر نیروی نفوذ در آزمون مخرب رابطه نسبتا قوی با پارامترهای بدست آمده از آزمون آکوستیک شامل فرکانس رزونانسی، ضریب استحکام، مدول الاستیسیته به ترتیب با ضرایب تبیین به مقدار 893/0، 913/0 و 886/0 داشت. با توجه نتایج، پرتودهی در ترکیب با پوشش پلی ایتلن روشی مناسب به منظور حفظ بافت گوجه فرنگی است و آکوستیک نیز روشی مناسب و جایگزین برای آزمون نفوذ است.
{"title":"Firmness evaluation of irradiated tomato in combination with Polyethylene coat using Acoustic technique","authors":"H. Shamsabadi, S. Yoosefian, A. M. Razdari","doi":"10.22067/IFSTRJ.V1395I0.58861","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.58861","url":null,"abstract":"در این پژوهش گوجه فرنگی با دزهای 0 (کنترل)، 25/0، 5/0 و 1 کیلوگری پرتودهی و با استفاده از پوشش پلی اتلین بسته-بندی شد. آزمایشات در هر 7 روز بر نمونه ها صورت گرفت. نتایج نشان داد که با گذشت زمان انبارداری 21 روز، نمونه پرتودهی شده با دز 5/0 کیلوگری و در پوشش پلی اتیلن نسبت به نمونه شاهد و بدون پوشش به مقدار 53/22 و 34/12 درصد به ترتیب دارای جرم و جرم حجمی بیشتر و به میزان 58/26 درصد دارای فرکانس رزونانسی بیشتر است. همچنین این نمونه نسبت به نمونه پرتودهی شده با دز 1 کیلوگری و نمونه شاهد در پوشش پلی اتیلن به میزان 74/37 و 48/26 درصد دارای مدول الاستیسیته بیشتر و 25 و 12/18 درصد نیز دارای سفتی بیشتری است. با استفاده از نرم افزار SPSS، حداکثر نیروی نفوذ در آزمون مخرب رابطه نسبتا قوی با پارامترهای بدست آمده از آزمون آکوستیک شامل فرکانس رزونانسی، ضریب استحکام، مدول الاستیسیته به ترتیب با ضرایب تبیین به مقدار 893/0، 913/0 و 886/0 داشت. با توجه نتایج، پرتودهی در ترکیب با پوشش پلی ایتلن روشی مناسب به منظور حفظ بافت گوجه فرنگی است و آکوستیک نیز روشی مناسب و جایگزین برای آزمون نفوذ است.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"48-58"},"PeriodicalIF":0.0,"publicationDate":"2017-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44572490","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-02DOI: 10.22067/IFSTRJ.V1396I1.58213
N. Rahmati, A. Koocheki, M. Varidi, R. Kadkhodaee
Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. Legume proteins are important plant protein sources. However, except for soy, due to the inadequate information about their structural and functional properties, they do not have appropriate application as functional ingredients in food products. Beans are a great source of nutrients such as protein, carbohydrate, dietary fiber, minerals and vitamins. Based on the several research reports, different dry beans have 15-25% protein and they are the second group of legume seeds, after soy, cultivated throughout the world. As mentioned earlier, insufficient information about structure of legume proteins is the main reason why they are unexploited in food industry. Therefore, the goal of this research was to evaluate the functional properties of proteins from three types of common bean (Speckled Sugar, Red Mexican and Great Northern bean). We also have attempted to evaluate the structure-function relation of these three sources of bean proteins because it is known that there is a direct relation between chemical conformation and the function of a protein which must be considered in food processing. Materials and methods: Protein of three types of common bean (Speckled Sugar, Red Mexican, and Great Northern) was extracted (pH 9, water flour 10:1). Afterwards, their physicochemical (including protein electrophoresis pattern, solubility, hydrophobicity), and functional properties (including emulsifying capacity, heat stability, gelation and foaming capacity) were evaluated to understand how bean protein structure influences its structure. Electrophoresis pattern was obtained based on 2 dimensions (pH and molecular weight). Protein solubility was evaluated by biuret method at pH range 3-9. ANS (8-anilino-1-naphthalenesulfonic acid) was used to measure surface hydrophobicity (pH 3-7).Emulsion samples (1% protein, 25% sunflower oil, pH 3-7) were produced, then emulsion capacity and emulsion heat stability (80°C for 30 min) were evaluated. Gelation of proteins was evaluated at protein concentration of 4-12% at different pH values (3-7). Foaming capacity (%) was measured as the difference between volume after and before whipping. Foam stability (%) was recorded during 90 minutes. Results and Discussion: Results showed that all proteins were rich in Phaseolin. In fact, this fraction was the major building fraction of all three bean proteins. Evaluation of solubility indicated that isoelectric point of three proteins was located at acidic pH range (pH 4.5). Results confirmed an indirect relation between protein solubility and hydrophobicity. All three protein isolates, similar to the o
{"title":"Structural and functional properties of three genotypes of common bean proteins (Phaseolus vulgaris)","authors":"N. Rahmati, A. Koocheki, M. Varidi, R. Kadkhodaee","doi":"10.22067/IFSTRJ.V1396I1.58213","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1396I1.58213","url":null,"abstract":"Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. Legume proteins are important plant protein sources. However, except for soy, due to the inadequate information about their structural and functional properties, they do not have appropriate application as functional ingredients in food products. Beans are a great source of nutrients such as protein, carbohydrate, dietary fiber, minerals and vitamins. Based on the several research reports, different dry beans have 15-25% protein and they are the second group of legume seeds, after soy, cultivated throughout the world. As mentioned earlier, insufficient information about structure of legume proteins is the main reason why they are unexploited in food industry. Therefore, the goal of this research was to evaluate the functional properties of proteins from three types of common bean (Speckled Sugar, Red Mexican and Great Northern bean). We also have attempted to evaluate the structure-function relation of these three sources of bean proteins because it is known that there is a direct relation between chemical conformation and the function of a protein which must be considered in food processing. \u0000 \u0000Materials and methods: Protein of three types of common bean (Speckled Sugar, Red Mexican, and Great Northern) was extracted (pH 9, water flour 10:1). Afterwards, their physicochemical (including protein electrophoresis pattern, solubility, hydrophobicity), and functional properties (including emulsifying capacity, heat stability, gelation and foaming capacity) were evaluated to understand how bean protein structure influences its structure. Electrophoresis pattern was obtained based on 2 dimensions (pH and molecular weight). Protein solubility was evaluated by biuret method at pH range 3-9. ANS (8-anilino-1-naphthalenesulfonic acid) was used to measure surface hydrophobicity (pH 3-7).Emulsion samples (1% protein, 25% sunflower oil, pH 3-7) were produced, then emulsion capacity and emulsion heat stability (80°C for 30 min) were evaluated. Gelation of proteins was evaluated at protein concentration of 4-12% at different pH values (3-7). Foaming capacity (%) was measured as the difference between volume after and before whipping. Foam stability (%) was recorded during 90 minutes. \u0000 \u0000Results and Discussion: Results showed that all proteins were rich in Phaseolin. In fact, this fraction was the major building fraction of all three bean proteins. Evaluation of solubility indicated that isoelectric point of three proteins was located at acidic pH range (pH 4.5). Results confirmed an indirect relation between protein solubility and hydrophobicity. All three protein isolates, similar to the o","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"79-91"},"PeriodicalIF":0.0,"publicationDate":"2017-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44233427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-02DOI: 10.22067/IFSTRJ.V1395I0.50416
Zhaleh Sadat Ladjvardi, M. Yarmand, Z. Emam-djomeh, Amir Niasari-Nasalji
در این تحقیق تاثیر دو صمغ زانتان و لوبیای خرنوب بر خصوصیات فیزیکی و شیمیایی ماست فراسودمند سینبیوتیک از شیر شتر به همراه β-گلوکان استخراج شده از جو دوسر مورد مطالعه قرار گرفت. متغیرهای مورد بررسی شامل: صمغ لوبیای خرنوب (LBG) و صمغ زانتان (به نسبت 1:1) هر کدام در سه سطح 1/0، 2/0 و 3/0 % و β-گلوکان در سه سطح 5/1، 2 و 5/2% به شیر با درصد چربی مشخص (9/1%) و باکتریهای پروبیوتیک تلقیح شده به میزان (5/0%) افزوده شد. نتایج طبق روش آماری سطح پاسخ در روزهای اول، هفتم و چهاردهم مورد تجزیه و تحلیل قرار گرفت. مطابق با نتایج این بررسی ظرفیت نگهداری آب، با افزایش میزان صمغها (2/0%) و β-گلوکان (73/1%) افزایش یافته ولی گذشت زمان موجب کاهش آن میگردد. در صورتی که از درصدهای بالای β-گلوکان (6/1%) در تولید ماست فراسودمند سینبیوتیک استفاده شود، در روزهای اولیه تولید (از اولین روز تولید تا روز هفتم)، ماست حاوی تعداد مطلوبی از باکتری های زنده پروبیوتیک (cfu/mL 107× 2/8 تا 107 × 6) است. ماست فراسودمند سینبیوتیک تولید شده از شیر شتر دارای ویژگیهای فیزیکی مطلوب و بافت بسیار مناسبی است و بر اساس مواد مصرفی، دارای اثرات مطلوبی بر سلامتی مصرفکنندگان میباشد.
在这项研究中，通过从β-葡聚糖中提取的合成乳窦，研究了两个十二生肖环和兔豆对我们的物理和化学性质的影响。测试变量包括：LBG和你的脊髓（相对于1:1）分别增加了1/0、2/0和3/0%三个水平，β-葡聚糖增加了5/1、2和5/2%三个水平（狮子的特定脂肪百分比为9/1%），抗生素减少到5/0%）。在第一天、第七天和第四天的反应统计中分析结果。根据本次调查的结果，蓄水量随着带宽（2/0%）和β-葡萄糖（73/1%）的增加而增加，但过去可能会减少。如果在我们的合成生产力生产中使用最高比率的β-葡萄糖（6/1%），在生产的第一天（从生产的第一天至第七天），我们含有大量活蛋白（cfu/mL 107 x 2/8至107 x 6）。是我们生产的合成奶非常适合身体特征，基于消费，它对消费者健康有重大影响。
{"title":"Synergistic effect of locust bean and xanthan gum on viability of probiotic bacteria and water holding capacity of synbiotic yogurt from camel milk","authors":"Zhaleh Sadat Ladjvardi, M. Yarmand, Z. Emam-djomeh, Amir Niasari-Nasalji","doi":"10.22067/IFSTRJ.V1395I0.50416","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.50416","url":null,"abstract":"در این تحقیق تاثیر دو صمغ زانتان و لوبیای خرنوب بر خصوصیات فیزیکی و شیمیایی ماست فراسودمند سینبیوتیک از شیر شتر به همراه β-گلوکان استخراج شده از جو دوسر مورد مطالعه قرار گرفت. متغیرهای مورد بررسی شامل: صمغ لوبیای خرنوب (LBG) و صمغ زانتان (به نسبت 1:1) هر کدام در سه سطح 1/0، 2/0 و 3/0 % و β-گلوکان در سه سطح 5/1، 2 و 5/2% به شیر با درصد چربی مشخص (9/1%) و باکتریهای پروبیوتیک تلقیح شده به میزان (5/0%) افزوده شد. نتایج طبق روش آماری سطح پاسخ در روزهای اول، هفتم و چهاردهم مورد تجزیه و تحلیل قرار گرفت. مطابق با نتایج این بررسی ظرفیت نگهداری آب، با افزایش میزان صمغها (2/0%) و β-گلوکان (73/1%) افزایش یافته ولی گذشت زمان موجب کاهش آن میگردد. در صورتی که از درصدهای بالای β-گلوکان (6/1%) در تولید ماست فراسودمند سینبیوتیک استفاده شود، در روزهای اولیه تولید (از اولین روز تولید تا روز هفتم)، ماست حاوی تعداد مطلوبی از باکتری های زنده پروبیوتیک (cfu/mL 107× 2/8 تا 107 × 6) است. ماست فراسودمند سینبیوتیک تولید شده از شیر شتر دارای ویژگیهای فیزیکی مطلوب و بافت بسیار مناسبی است و بر اساس مواد مصرفی، دارای اثرات مطلوبی بر سلامتی مصرفکنندگان میباشد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"131-143"},"PeriodicalIF":0.0,"publicationDate":"2017-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42933343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-11-02DOI: 10.22067/IFSTRJ.V1396I1.57153
M. Mahani, M. Aghkhani, K. Behzad, A. Rouhani
Introduction: Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of cossettes is too important that increase extraction yield. Therefore the main function of the beet-slicing operation is to improve the diffusion operation. The most important factors in producing quality cossettes are the type of knives. Most knives have a V shape that cause increase of the surface area of the beets. At slicing operation, Amount of the sucrose of beet extract directly. Considering the blade edge causes the rupture of beet cell so it effects on quality of juice and yield of extraction. Also the different blades edge causes different surface areas that effect on osmotic operation. In this work, the effect of two kinds of blades (serrate and flat edge) is studied on extraction process and the juice quality. Material and method: Fresh sugar beets (Beta vulgaris) were obtained from Ferdowsi university farm and storage at 5C°. For each test run, 300gr of cossette 4mm thickness and 8cm in length were cut by cutting device with ability of blade change. The sucrose content of cossetttes was measured in ICUMSA method. These tests were organized as follows 4 steps. The first step was washing. Considering amount of sucrose of sugar beet extract directly at slicing operation, the decrease of sucrose content of cossettes and the sucrose of washing juice should be measured. For this stage, 120gr of cossettes were washed with 320gr of distilled water. After washing the cossettes, the sucrose content of cossettes was measured again and the decrease of suocrose content of cossettes was calculated and sucrose of washing juice was measured. For the thermal-pretreatment step, 130gr of sugar beet cossettes were treated with 260gr of distilled water 70C° at 7min and the sucrose of thermal-pretreatment juice was measured. In the diffusion step, 130gr of these cossettes were immersed in 260gr of distilled water 73C°. The solute concentration (Brix, g solubles 100 g_1 juice) was measured by digital refractometre (PR-101, Atago, 50 Kyo, Japan) every 5 to 10 min up to equilibrium conditions. The final step was pulp pressing. The pulps were compressed by laboratory press (2 bar) at 15min. following by the pressed pulp was weight then the sucrose content of them was measured. In the following, purity and nonsucrose of juice were determined for washing, thermal-pretreatment and diffusion steps. These parameters were measure in ICUMSA unit which is based on polarimeter method. Also extraction yield of diffusion, mass of extraction sucrose and extraction sucrose at diffusion, pressed pulp yield, extraction degree and energy were calculate
{"title":"Study of effect of blade edge on sucrose extraction of sugar beet and quality of raw juice","authors":"M. Mahani, M. Aghkhani, K. Behzad, A. Rouhani","doi":"10.22067/IFSTRJ.V1396I1.57153","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1396I1.57153","url":null,"abstract":"Introduction: Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70–75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of cossettes is too important that increase extraction yield. Therefore the main function of the beet-slicing operation is to improve the diffusion operation. The most important factors in producing quality cossettes are the type of knives. Most knives have a V shape that cause increase of the surface area of the beets. At slicing operation, Amount of the sucrose of beet extract directly. Considering the blade edge causes the rupture of beet cell so it effects on quality of juice and yield of extraction. Also the different blades edge causes different surface areas that effect on osmotic operation. In this work, the effect of two kinds of blades (serrate and flat edge) is studied on extraction process and the juice quality. \u0000 \u0000Material and method: Fresh sugar beets (Beta vulgaris) were obtained from Ferdowsi university farm and storage at 5C°. For each test run, 300gr of cossette 4mm thickness and 8cm in length were cut by cutting device with ability of blade change. The sucrose content of cossetttes was measured in ICUMSA method. These tests were organized as follows 4 steps. The first step was washing. Considering amount of sucrose of sugar beet extract directly at slicing operation, the decrease of sucrose content of cossettes and the sucrose of washing juice should be measured. For this stage, 120gr of cossettes were washed with 320gr of distilled water. After washing the cossettes, the sucrose content of cossettes was measured again and the decrease of suocrose content of cossettes was calculated and sucrose of washing juice was measured. For the thermal-pretreatment step, 130gr of sugar beet cossettes were treated with 260gr of distilled water 70C° at 7min and the sucrose of thermal-pretreatment juice was measured. In the diffusion step, 130gr of these cossettes were immersed in 260gr of distilled water 73C°. The solute concentration (Brix, g solubles 100 g_1 juice) was measured by digital refractometre (PR-101, Atago, 50 Kyo, Japan) every 5 to 10 min up to equilibrium conditions. The final step was pulp pressing. The pulps were compressed by laboratory press (2 bar) at 15min. following by the pressed pulp was weight then the sucrose content of them was measured. In the following, purity and nonsucrose of juice were determined for washing, thermal-pretreatment and diffusion steps. These parameters were measure in ICUMSA unit which is based on polarimeter method. Also extraction yield of diffusion, mass of extraction sucrose and extraction sucrose at diffusion, pressed pulp yield, extraction degree and energy were calculate","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"191-201"},"PeriodicalIF":0.0,"publicationDate":"2017-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44887094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-10-06DOI: 10.22067/IFSTRJ.V1396I3.62905
محسن آزادبخت, Ehsan Ghajarjazi, F. Ghaderi‐Far
The present study investigated the thermal properties of canola pods (thermal conductivity, specific heat, and thermal diffusivity), canola losses (natural losses, platform losses, and total combine harvester losses), and unbroken pods in three common canola varieties cultivated in the North of Iran (Hyola 420, Hyola 401, and Hyola 50) in three times of pre-harvest, harvest, and post-harvest. Furthermore, the relation between the thermal properties of canola pods and the amounts of losses during harvest was studied. Thermal conductivity coefficient, specific heat, and thermal diffusivity were determined by line heat source, mixture method, and calculation, respectively. Seed losses were calculated, using a built grain collector. The results revealed that adjustments, variety, and sampling time had significant effects on thermal conductivity coefficient and specific heat of canola varieties at the probability level of 1%. The effect of the interaction between variety and time on conductivity coefficient, specific heat, and thermal diffusivity was considerable at the probability levels of 1% and 5%, respectively. Furthermore, the effects of canola varieties and time of harvesting on natural losses, total combine harvester losses, as well as unbroken pods were substantial at 1% probability. In addition, a notable relation was observed between thermal conductivity coefficient and platform losses at 5% and unbroken pods at 1%. However, unbroken pods indicated a substantial relation with specific heat and thermal diffusivity at 1%.
{"title":"Losses of Canola Seeds: A Function of Thermal Properties of Unbroken Pods","authors":"محسن آزادبخت, Ehsan Ghajarjazi, F. Ghaderi‐Far","doi":"10.22067/IFSTRJ.V1396I3.62905","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1396I3.62905","url":null,"abstract":"The present study investigated the thermal properties of canola pods (thermal conductivity, specific heat, and thermal diffusivity), canola losses (natural losses, platform losses, and total combine harvester losses), and unbroken pods in three common canola varieties cultivated in the North of Iran (Hyola 420, Hyola 401, and Hyola 50) in three times of pre-harvest, harvest, and post-harvest. Furthermore, the relation between the thermal properties of canola pods and the amounts of losses during harvest was studied. Thermal conductivity coefficient, specific heat, and thermal diffusivity were determined by line heat source, mixture method, and calculation, respectively. Seed losses were calculated, using a built grain collector. The results revealed that adjustments, variety, and sampling time had significant effects on thermal conductivity coefficient and specific heat of canola varieties at the probability level of 1%. The effect of the interaction between variety and time on conductivity coefficient, specific heat, and thermal diffusivity was considerable at the probability levels of 1% and 5%, respectively. Furthermore, the effects of canola varieties and time of harvesting on natural losses, total combine harvester losses, as well as unbroken pods were substantial at 1% probability. In addition, a notable relation was observed between thermal conductivity coefficient and platform losses at 5% and unbroken pods at 1%. However, unbroken pods indicated a substantial relation with specific heat and thermal diffusivity at 1%.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2017-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48128569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：