List of Articles مهدی کاشانی نژاد

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  1 - The Effect of Thermal Treatments on the Rheological and Textural Properties of Basil Seed Gum
  عاکفه Zameni مهدی Kashani nejad فخرالدین Salehi
  Introduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (f More

  Introduction: Hydrocolloids (gums) are components of food ingredients that are affected bythermal treatments during transportation, processing, storage and distribution of food. In thisstudy, the effect of heat treatment on the color changes, rheological and textural (firmness,adhesiveness and consistency) properties of Basil seed gum are investigated.Materials and Methods: Basil seed gum is extracted in order to evaluate the rheological,textural properties and color. Solutions with different concentrations were prepared and weresubjected to different thermal treatments (25, 50, 75, 100, 121°C, for 20 min).Results: Applied thermal treatments increased the viscosity of Basil seed gum. Texture of theprepared gels had a good resistence against heat treatments and hardness, adhesiveness andconsistency values of Basil seed gum gel (3%) at 121°C were 51.3gr, 23.75 gr/s, 211.99 gr/s.By increasing the temperature of the treatment, the color of the samples became brighter(increase in L).Conclusion: The results indicated that Basil seed gum has pseudoplastic behavior and Powerlaw model is suitable to evaluate it. Manuscript profile
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  2 - Mass Transfer Kinetics of Combined Infrared-Hot Air Drying of Pumpkin
  S. H. Hosseini Ghaboos S. M. Seyedain Ardabili M. Kashaninejad G. H. Assadi M. Alami
  Introduction: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf-life. Pumpkin flour is used because of its highly-desirable flavour, sweetness and deep yellow orange –red colo More

  Introduction: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf-life. Pumpkin flour is used because of its highly-desirable flavour, sweetness and deep yellow orange –red colour. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Materials and Methods: The effect of radiation lamp power at three levels of 204, 238 and 272W, hot air temperature at three levels of 55, 65 and 75 °C and samples thickness at two levels of 0.5 and 0.7 cm on time and drying kinetics and moisture diffusion coefficient during drying of pumpkin in a completely randomized design were evaluated. Results: The effect of radiation power and hot air temperature on the drying process of pumpkin is significant. Increase in infrared lamp power from 204 to 272 W and increase in hot air temperature from 55 to75°C reduced pumpkin drying time 15.05 and 37.43 %, respectively. Effective diffusivity coefficient of pumpkin moisture was between 9.2×10-10 to 3.3×10-9 m2/s. Conclusion: 272 W power, 75 °C temperature and 0.5 cm thickness were the best condition for drying of pumpkin. The effects of infrared heat power and hot air temperature on effective diffusivity coefficient changes were investigated and it was found that the effective diffusivity coefficient increased by increasing heat source power and air temperature. In modeling of pumpkin drying process, Newton model is a better match with the experimental results as compared to other models. Manuscript profile
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  3 - Evaluation of Growth Inhibition of Food Spoilage Yeasts by Lemon Balm Essential Oil (Melissa officinalis) and Extract of Pennyroyal (Mentha pulegium)
  S. Esazadeh Razelighi M. Khamiri A. R. Sadeghi M. Kashaninejad H. Mirzaei
   Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in severa More

   Introduction: The essential oil of lemon balm (Melissa officinalis) and pennyroyal extract (Mentha pulegium) are widely used for food flavoring and beverages due to the pleasant spicy flavour. The antibacterial activities of these plants have been proven in several studies. The aim of this study was to investigate the growth inhibition of food spoilage yeasts by lemon balm essential oil and extract of pennyroyal. Materials and Methods: The chemical compounds of the essential oils were analysed and identified by GC apparatus connected to the mass spectrometer detector. The total phenolic compounds of the extract of pennyroyal were determined by Folin-Ciocalteu method. The anti yeast activities of (minimum inhibitory concentration and mortality) lemon balm essential oil and extract of pennyroyal against yeasts causing food spoilage were assessed by using microdilution. Results: The results showed that geranyl acetate (25.29%), sytral )12.38%(, z-sytral )14.3%(, e- sytral (9.45%) and geraniol (9.55%) were the main constituents of the essential oil of lemon balm. The total amount of phenolic compounds in pennyroyal extract based on gallic acid was 252.48±0.2 mg/gr. Minimum inhibitory concentrations of lemon balm essential oil against Saccharomyces cerevisiae, Rhodotorula glutinis and Kluyveromyces marxianus were 1.562, 3.125 and 0.195 µL/mL, respectively and the minimum inhibitory concentrations of pennyroyal extract, for the above mentioned microorganisms were 17.500, 14.583 and 14.583 mg/mL, respectively. Conclusion: The lemon balm essential oil and the extract of pennyroyal have shown antimicrobial activities and might be employed as natural products in food industry successfully.   Manuscript profile
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  4 - Preparation of Lycopene Emulsions Using Gelatin and Maltodextrin and Optimizing the Process by Response Surface Methodology
  آزاده Salimi یحیی Maghsoudlo S. M. Jafari A. R. Sadeghi Mahonak مهدی Kashani Nejad A. M. Ziaeefar
  Introduction: Lycopene is a useful natural pigment however it is quite unstable due to thepresence of conjugated double bonds in its structure. A useful method to protect lycopeneagainst environmental conditions such as oxygen is microencapsulation. The first step is to More

  Introduction: Lycopene is a useful natural pigment however it is quite unstable due to thepresence of conjugated double bonds in its structure. A useful method to protect lycopeneagainst environmental conditions such as oxygen is microencapsulation. The first step is tohave proper microcapsules by preparing a stable emulsions of lycopene. Therefore the objectof this study is to develop a RSM-based optimization technique to improve the stability oflycopene emulsion by natural biopolymers and to obtain the optimum operating conditions.Materials and Methods: According to the Response Surface Methodology (RSM) design,eighteen emulsions were prepared. Lycopene was dissolved in soybean oil to prepare asolution of 5%w/w lycopene in oil. maltodextrin was dissolved in water and kept overnight.Gelatin was dissolved in hot water and added to rehydrated maltodextrin at the ratio of 1:19.Then lycopene was mixed gradually in gelatin and maltodextrin solution by using rotor statorhomogenizer the stability of the emulsion was investigated by monitoring droplet size,viscosity and creaming index.Results: Homogenization speed, lycopene content and gelatin and maltodextrin concentrationhad significant effects on droplet size, creaming index and viscosity of the emulsions. Thequadratic model was sufficient to describe and predict the responses of droplet size but for theviscosity and creaming index, the linear models were proper and suitable.Conclusion: The graphical optimization method was adapted to find the best emulsifyingconditions and it was predicted that the homogenization speed of 18000 rpm, lycopenecontent of 18.07w/w and gelatin and maltodextrin concentration of 35.28% w/w would be theoptimum conditions for preparing lycopene emulsion. Manuscript profile
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  5 - Kinetic Modeling of Color Changes in French Fries During Frying Process
  H. Sabbaghi A. M. Ziaiifar A. R. Sadeghi M. Kashaninejad H. Mirzaei
  Introduction: Color development during frying process is a surface phenomenon that depends on the processing temperature and time and might concern other aspects.  The aim of this research was explanation of color changes and behavior of French fries during the pro More

  Introduction: Color development during frying process is a surface phenomenon that depends on the processing temperature and time and might concern other aspects.  The aim of this research was explanation of color changes and behavior of French fries during the process as a mathematical model at various temperatures.  Materials and Methods: Blanched potato stripes were fried using a fryer equipped with thermo controller where the sunflower oil was used as a frying media at the temperature of 145, 160 and 175 ºC for 60, 120, 180 and 240 seconds. Surface temperature of the product was measured using T type thermocouple that was located about 1mm below the surface of the strip and recorded using data logger by 2 seconds intervals during process. Color parameters as brightness (L), redness (a) and yellowness (b) were achieved using Lovibond apparatus and kinetic model was fitted on their changes versus time using MATLAB software version of 2009. Finally, critical temperature of color changes during frying was specified by carrying out statistical analysis of equivalent values of color change intensity (∆E∞) as completely randomized design and Duncan mean comparison with 95% confidence level using SPSS software version of 19.    Results: The results of this experiment showed that the main part of color parameter changes occurred during early stages of frying process. Higher temperature caused less brightness (L), more redness (a) and more yellowness (b) (more acceptable). The temperature of 160 ºC can be defined as the critical temperature for significant changes (P≤0.05) in the color intensity.  Conclusion: Kinetic of crust color changes in French fries follows the raising exponential equation of R2=0.99.  Applying high temperature and short time process can be suitable for the control of color quality and therefore food safety.   Manuscript profile
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  6 - Mass Transfer Kinetics Modeling of Gum Extraction from Wild Sage Seed
  F. Salehi M. Kashaninejad H. Zand Rajabi
  Introduction: Extraction of gums from plant seeds have recently become very attractive. Wild sage seed is cultivated in large quantities in different regions of Iran. This seed gum has good functional properties which is comparable with commercial food hydrocolloids. &n More

  Introduction: Extraction of gums from plant seeds have recently become very attractive. Wild sage seed is cultivated in large quantities in different regions of Iran. This seed gum has good functional properties which is comparable with commercial food hydrocolloids.  Materials and Methods: In this study the effect of gum extraction temperature at three levels and pH of aqueous solution at three different values and the ratio of water to seed at two levels, on mass transfer kinetics of wild seed gum extraction were investigated.  Results: The results indicated that the increase in the temperature from 25 to 55°C resulted in higher gum extraction (pH of 7 and water to seed ratio of 30 to 1). The maximum value of gum was extracted at neutral condition and by increasing the ratio of water to seed (40 to 1), the rate of extraction of gum was also increased. The physical modeling of gum extraction process was carried out and was compared with the experimental data.  Conclusion: The experimental data were fitted to a mathematical model of mass transport and equation constants were obtained. Statistical results indicated that the model used in this study was able to predict the gum extraction from wild sage seed adequately and will be a useful tool for other gum-containing seeds. Manuscript profile
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  7 - The Effect of Drying Methods on the Characteristics of Balangu Seed Gum
  Fakhrodin Salehi Mahdi Kashaninejad
  Introduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural proper More

  Introduction: Hydrocolloids (gum) refers to series of polysaccharides and proteins that are dissolved or dispersed in water and increase the viscosity. The aim of this study is to investigate the effects of different drying methods on the rheological and textural properties of Balangu seed gum. Materials and Methods: Three different methods consisting of oven drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying have been investigated. Rheological and textural properties of the solutions (0.55 and 3 %) were determined by a Brookfield rotational viscometer and texture analyzer respectively. Results: The apparent viscosity of the solutions prepared from dried gum at different conditions and shear rate 60 s-1 varied from 0.056 to 0.203 Pa.s. By increasing the oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.161 to 0.056 (shear rate 60 s-1). The amounts of hardness, stickiness, consistency and adhesiveness of Balangu seed gum gel (3%) were changed from 33.1 to 46.9 g, 9.90 to 14.8 g, 245.3 to 487.8 g.s, and 64.1 to 130.8 g.s at different drying conditions respectively. Conclusion: The results indicated that freeze-dried gum exhibited the highest viscosity among all the dried gums and with increasing oven temperature the apparent viscosity of gums was decreased. The highest value of hardness and consistency of gum texture were related to the freeze-dried gum. Manuscript profile