سیما مرادی Articles List

List of Articles سیما مرادی

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1 - The analysis of Gasy and noneGasy Beverages’ Caps in Tehran Province with Respect to microbial Load and Comparing them with Nano Antibacterial Caps
حامد Ahari امیرعلی انوار علیرضا مختاری نکیسا سهرابی حقدوست مینا علی نواز سیما مرادی

Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages More

Technological achievements of today’s world have improved human being’s comfort whiledepreciated their tranquility. Apart from the nutritious complications which are currentlyconcerned by the academic associations, another problem dealt with canned beverages is theirquality control in time of exitting the production saloon and then packaging in the factory.through this phase, a safe product may be contaminated by microbial , physical and evenchemical risks . These pollutants might enter consumers’ bodies in time of consumption. withinthis research, 150 canned fizzy beverages and metal can fruit, juices from the city Tehran werecollected; (25 ones collected out of the supermarkets having fridge, 25 out of off-roadwholesellers, 50 out of the manufacturing plants and 50 out of the restaurants inside Tehran.)these samples were moved to the food microbiological laboratory for the microbial test and totalcount.The survey was done in 2 ways. First. The smeared swap was moved to the broth areas. In thesecond approach, the swap was taken to the broth inside.tripticase media And after 24-48 hoursof incubation, 0.1ml of the sample was spread on the area. The numbers of fully grown coloniesinside the sealed cans of fruit juices and fizzy beverages after the incubation were as follow : 4colonies before opening the cans , 6 colonies on the edges of cans after consumption and 7colonies on the edge of the can after consumption which totally demonstrate lack of a biding bythe safety tips to the manufactured product after it gets out of the factory leading to poisoningthe consumer after all .In the second phase of the research, the nano-antibacterial stopples to protect 25 other cannedbeverages added to the final product from the last factory’s packaging were used. They sensiblyreduced the microbial load and made it reach to zero. Manuscript profile
Open Access Article
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2 - Increasing the shelf life of Iranian caviar by nano silver packaging basis TIO2 and determination of residue by titration
S. Moradi, A. Motallebi, A. Anvar, H. Ahari, H. Beheshty Shirazi, N. Rokni, نکیسا Sohrabi Haghdoost, A. Mokhtari, S. Vahid, H. Rahmannya, نیوشا Alimohammadi,

Nano-packaging is among the novel packaging technologies used for increasing the quality andsafety of food materials. Nano-coating used in Nano-packaging is an enormous revolution in theexport of spoilable products.In this research, 38 caviar packs (5 gr) including 4 na More

Nano-packaging is among the novel packaging technologies used for increasing the quality andsafety of food materials. Nano-coating used in Nano-packaging is an enormous revolution in theexport of spoilable products.In this research, 38 caviar packs (5 gr) including 4 nano-freecoating packs, 4 nano-silver based 6000 ppm coating packs, 4 nano-silver based 5000 ppmcoating packs, 4 nano-silver based 4000 ppm coating packs, 4 nano-silver based 2000 ppmcoating packs, and 4 nano-silver based 1000 ppm coating packs were dually inspected forbacteria and fungi. After microbial examinations and spread preparation and gram coloring anddetecting the gram bacteria in terms of morphology, further inspection for detecting the bacteriaand fungi in specific environments was attempted. After a 24-hour inspection, Staphylococcusaureus and Escherichia coli and Aspergillus flavus and Penicillium were detected in nano-freecoated samples. However, there has been a considerable decrease in fungi and bacterial growthin 5000 and 6000 ppm coatings. Eventually, the silver quantity in caviar packs were measuredby means of titration method and by applying tirazol and concentrated sulphuric acid, and zerosilver leftover content was detected. Moreover, 5000 and 6000 ppm coatings with P<0.05considerably decreased fungi and bacterial growth.As a conclusion, with respect to the achieved results and based on the fact that there is nopenetration of nano particles into caviar, the implemented technology can be used to increase thepreservation of valuable products and enhance the export industry. Manuscript profile

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