آبگیری

Open Access Article

1 - Investigation the effect of ultrasonic pretreatment on drying rate of cherry and process modeling using genetic algorithm-artificial neural network method
F. Salehi M. Inanloodoghouz S. Ghazvineh

10.30495/jftn.2023.73772.11258

Introduction: Due to their high moisture content, cherries have a very high rate of spoilage and require the use of some post-harvest treatments in order to be effectively preserved. Drying is one of these preservation methods. Drying time can be shortened by using ultr More

Introduction: Due to their high moisture content, cherries have a very high rate of spoilage and require the use of some post-harvest treatments in order to be effectively preserved. Drying is one of these preservation methods. Drying time can be shortened by using ultrasonic waves as a pretreatment before drying agricultural products. The genetic algorithm–artificial neural network method has a high ability to find the optimal value of a complex objective function.Materials and Methods: In this study, the effect of sonication treatment for 0, 3, 6, and 9 minutes on drying time, weight changes, and rehydration of cherries was investigated. In the next step, this process was modeled by genetic algorithm–artificial neural network method with 2 inputs (drying time and ultrasonic pretreatment time) and 1 output (weight loss percentage).Results: The results of this research showed that sonication for up to 3 min increased the rate of moisture removal from cherries and thus reduced drying time. 3-min treatment with ultrasound increased the rehydration of dried cherries; but as the treatment time increased to 6 min and 9 min, the amount of rehydration decreased. Genetic algorithm–artificial neural network modeling results showed that a network with a 1-4-2 structure in one hidden layer and using the hyperbolic tangent activation function can predict the weight loss percentage of cherries during drying with a high correlation coefficient and a low error value. According to the results of sensitivity analysis test, drying time was the most effective factor in changing the weight loss percentage of cherries during the drying process.Conclusion: In general, the best conditions for drying cherries are pretreatment with ultrasound for 3 minutes followed by drying the product with hot-air. Based on the modeling results, the genetic algorithm–artificial neural network method can also be used to predict the parameters of the cherry drying process. Manuscript profile

Open Access Article

2 - Application of Microwave as Pretreatment before Drying of Orange Slices by Infrared Radiation
Fakhreddin Salehi Maryam Tashakori Kimia Samary

Introduction: Microwave heating is a form of dielectric heating by which it is possible the generation of heat in materials of low electrical conductivity by an applied high-frequency electric field. Materials and methods: To apply microwave pretreatment, the oranges w More

Introduction: Microwave heating is a form of dielectric heating by which it is possible the generation of heat in materials of low electrical conductivity by an applied high-frequency electric field. Materials and methods: To apply microwave pretreatment, the oranges were placed in the microwave for 0, 1, 2, and 3 min, and after the treatment, slices with a thickness of 0.5 cm were prepared from the oranges and, then the slices were dried using an infrared lamp with a power of 250 W. Results: By increasing the microwave treatment time from 0 to 3 minutes, the effective moisture diffusivity coefficient increased. Kinetic modeling results of the experimental data of drying orange slices showed that the best model for this process is Midilli's model. The application of microwave had a significant effect on the change of surface shrinkage of dried and rehydrated orange slices (p0.05). By increasing the microwave treatment time from 0 to 3 min, the average rehydration of dried orange slices in the infrared dryer increased from 154.25% to 212.85%. Conclusion: In general, the use of microwave pretreatment before drying orange slices due to increasing mass transfer rate, reducing surface shrinkage, and increasing rehydration, is recommended. Manuscript profile

Open Access Article

3 - Evaluation of the Effects of Osmotic Dehydration Pretreatment at Low Pressure on Texture, Colour and Oil Absorption of Vacuum Fried Kiwi Slices
Fateme Aghabozorgi Afge Alireza Basiri Abdol Reza Mohamadi Nafchi

Introduction: Vacuum osmotic dehydration is one of the methods of preservation of fruits and vegetable. The aim of this work is the evaluation of the effects of variables in osmotic dehydration process (ambient pressure, contact time of product and solution, concentrati More

Introduction: Vacuum osmotic dehydration is one of the methods of preservation of fruits and vegetable. The aim of this work is the evaluation of the effects of variables in osmotic dehydration process (ambient pressure, contact time of product and solution, concentration and temperature of osmotic solution) on the quality factors of product (colour changes, texture, oil uptake) and finally achieving the optimum process conditions. Materials and Methods: A laboratory scale osmotic dehydration equipment including anaerobic jar, grid basket, vacuum pump, barometer and thermometer were used. The temperature range for osmotic solution (30 – 50° C), pressure (500-700 mbar), concentration of the osmotic solution (30- 50%) and contact time (60- 180 min) were employed. The test plans involving 31 tests were obtained by using response surface statistical models. The frying was carried out at 108ºC for 8 min and 320 mbar. Results: The optimum conditions of 48.71ºC for the osmotic solution temperature, 592.07 mbar for the pressure, 62.92 min for the time and 34.87% for the osmotic solution concentration were obtained. By applying the mentioned optimum conditions, the colour changes, oil absorption (g/100g) dry basis and texture (N/m) were found to be, 13.63, 14.82 and 2.78 respectively. Conclusion: The result showed that by increasing the osmotic solution temperature, texture rigidity is decreased and colour changes is increased. Colour changes, oil absorption and texture rigidity are decreased with increased osmotic solution concentration. Manuscript profile

Open Access Article

4 - Comparison of Physicochemical Characteristics and Bioactive Components of Four Citrus Fruit Varieties -Their Evaluation for Juice and Concentrate Production
Seyed Yousef Pour Mir Ali resa Sadeghi Mahonak Javad Fatahi Moghadam mehran Alami

Introduction: Citrus fruits have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and bioactive components of four citrus varieties in th More

Introduction: Citrus fruits have different characteristics and properties consisting of physicochemical characteristics and antioxidant potential. In this study physical, quantitative and qualitative characteristic and bioactive components of four citrus varieties in the north part of Iran are studied for their possible use in the fruit juice and concentrate processing factories. Materials and Methods: Some characteristics and properties consisting of fruit length, diameter, spherical coefficient, volume, peel thickness, pulp percentage, juice percentage, TSS, sugar, TA, ascorbic acid, total phenolics and anti-oxidant capacity were determined according to the defined standard methods. Results: The results showed that fruits were different in shape. The highest and lowest length and volume have been found in Thomson orange and Unshiu mandarin respectively. Siavaraz orange and Unshiu mandarin had the maximum and minimum spherical coefficient (0.97 and 0.91) respectively. The Thomson orange with highest peel thickness (4.82 mm) and pulp (9.53%) had the lowest percent juice extracted in the Laboratory (31.15%) and in the production line (26.78%). There was the highest amount of total sugar and TA in Unshiu mandarin (9.19 g.g-100) and Siavaraz orange (1.85 g.g-100) respectively. Considering the bioactive compounds, the results revealed that there was the highest concentration of ascorbic acid and total phenolic compounds in Siavaraz orange (58.3 mg.g-100) and moro Blood orange (55.25mg.g-100) respectively. Furthermore, there were a positive correlation between the antioxidant activity and ascorbic acid (R2= 0.91) and total phenolic compounds (R2= 0.71). The lowest antioxidant capacity was related to Unshiu mandarin with 38/19%. Conclusion: Thomson orange was not a suitable variety for juice production due to high peel thickness and pulp, low juice percentage and also bitter taste after juice extraction. Inversely, Siavaraz orange had more industrial indices including high juice percentage, balance pulp and the highest spherical coefficient. Unshiu mandarin and Moro (Blood orange) might be consumed as fresh or be used for industrial juice extraction. Manuscript profile

Open Access Article

5 - Modeling of Mass Transfer Kinetic During Osmotic Dehydration of Eggplant (Solanum Melongena L.)
A.A. Bahmani S.M. Jafari S.A. Shahidi

Introduction: The aim of this study is to investigate the effects of temperature, osmotic solution concentration and dehydration time on the mass transfer during osmotic dehydration of eggplant and then comparison of the mathematical models in order to select the best m More

Introduction: The aim of this study is to investigate the effects of temperature, osmotic solution concentration and dehydration time on the mass transfer during osmotic dehydration of eggplant and then comparison of the mathematical models in order to select the best model for the mass transfer. Materials and Methods: Dehydration of the eggplant with the osmotic solutions containing 5, 10 and 15% salt and temperatures of 30, 45 and 60°C in a water bath at the ratio of eggplant slices to osmotic solution of 1:10, 1:15 and 1: 20 has taken place. Water loss and solid gain values for each concentration and temperature at intervals of 0, 15, 30, 60, 90, 150, 210 and 270 minutes were determined respectively. Equilibrium values of water loss and solid gain were calculated by models as well as the rate of mass transfer. Results: The moisture content and mass transfer kinetics are functions of temperature and salt concentration changes over the time. The model proposed by some researchers (Azura model) with maximum Regression Coefficient and minimum root mean square error and the square sum error was compared to the Magee model that can describe the mass transfer kinetics better. The Azuara model in 1:15 ratio of osmotic solution of the sample resulted in a correlation coefficient of 0.9792 for water loss and of 0.9386 for solid gain as compared with 1:10 and 1:20 ratios that showed the best fit. Conclusion: The proposed model of Azuara regarding the maximum correlation and the minimum root mean square error and the sum of squared errors was recommended in order to model the mass transfer kinetics during osmotic dehydration of eggplant. Manuscript profile

Open Access Article

6 - بررسی تاثیر سازه کنترل رسوب آستانه بر میزان رسوب ورودی به کانال آبگیر جانبی با زوایای مختلف آبگیری
آیدا مکوندی عبدالرسول تلوری محمود مشعل

استفاده از آبگیر‌های جانبی یکی از روش‌های معمول در آبگیری از رودخانه‌ها می‌باشد. در نواحی خشک و نیمه خشک که جریان سیلاب حاوی رسوبات زیادی می‌باشد، بخشی از رسوبات همراه جریان وارد کانال آبگیر شده و در قسمت‌های مختلف کانال از جمله ورودی کانال آبگیر ترسیب می‌کند. رسوب گذار More

استفاده از آبگیر‌های جانبی یکی از روش‌های معمول در آبگیری از رودخانه‌ها می‌باشد. در نواحی خشک و نیمه خشک که جریان سیلاب حاوی رسوبات زیادی می‌باشد، بخشی از رسوبات همراه جریان وارد کانال آبگیر شده و در قسمت‌های مختلف کانال از جمله ورودی کانال آبگیر ترسیب می‌کند. رسوب گذاری در این ناحیه ظرفیت انتقال کانال جانبی را کاهش می‌دهد و سبب انسداد دهانه آبگیر می گردد. روش‌های مختلفی برای کاهش رسوب ورودی به دهانه آبگیر وجود دارد که یکی از آنها توجه به زاویه کانال آبگیر با جهت جریان در کانال اصلی است و دیگری استفاده از سازه‌های کنترل رسوب مانند آستانه. در این تحقیق با استفاده از نرم افزار CCHE2D به شبیه سازی یک مطالعه آزمایشگاهی که قبلاً انجام شده است و مقایسه نتایج شبیه سازی با نتایج آزمایشگاهی موجود به عنوان نمونه، جهت بررسی کنترل رسوب در یک فلوم به طول تقریبی 17 متر و عرض 5/1 متر و عمق 7/0 متر پرداخته شده است. آبگیری به عرض ورودی 6/0 متر و با زاویه‌های 90، 75، 60 و 45 درجه نسبت به جهت جریان، متصل به فلوم می‌باشد. در ضمن مصالح بستر نیز ماسه با قطر متوسط یک میلی متر می‌باشد که به ضخامت 20 سانتی متر در بستر فلوم ریخته شده است. یک بار مدل را به صورت ساده و بار دیگر همراه با وجود آستانه ای به ارتفاع 5/3 سانتی متر و ضخامت 1 سانتی متر در ابتدای آبگیر جانبی شبیه سازی شده است. محدوده آزمایش‌ها به نحوی بوده که فقط حرکت بار بستر وجود داشته است. نتایج آزمایشات در فلوم آزمایشگاهی نشان داده بود که وجود آستانه سبب کاهش رسوب ورودی به کانال آبگیر  در حدود 30 درصد شده است و اجرای مدل مورد استفاده نیز در شرایط یکسان این درصد کاهش را در حدود 26 درصد برآورد نموده است که گویای قابلیت مدل CCHE2D در پیش بینی این موضوع می‌باشد. Manuscript profile

Open Access Article

7 - The effect of osmotic pretreatment on the density of hot-air-dried carrot
جابر Soleimani نارملا Asefi

Consumption of large amounts of fruits and vegetables throughout the world, have encouraged the development of various methods for their processing. Drying is considers as the most common method for preservation of vegetable and fruits. Although drying extend the shelf- More

Consumption of large amounts of fruits and vegetables throughout the world, have encouraged the development of various methods for their processing. Drying is considers as the most common method for preservation of vegetable and fruits. Although drying extend the shelf-life, it has various side effects on keeping quality of these foods; including decreasing of the color and texture quality as well as missing the flavor and nutritional values. These negative effects have increased the demand for the discovering the alternative drying methods and consequently for the production of fresh-like products. The aim of this study was to introduce and optimize the novel method for the drying of carrot as well as to develop and optimize the quality of osmo-air-dried carrots with special respect to the color, flavor, texture, rehydration properties, density and shriveling of the product. For this, the effect of osmotic pretreatment on the density of carrot slices was investigated, using 50% glucose syrup +5% salt at 40°C with 150 rpm, followed by complementary drying step. The result of treated group was compared with control samples which were dried only by hot-air-drier. The results showed that using osmotic pretreatment could increase the density through inhibition of the product's shrinkage. Meanwhile, in air-dried samples the density was decreased considerably and high shrinkage was also observed.   Manuscript profile

Open Access Article

8 - Effect of Osmo-air drying on quality of dried onion
منصوره Mozaffary جابر Solaimani نارملا Asefi پریسا Jafarian

Osmotic dehydration is a process of partial removing of water from food by immersion of the product in a hypertonic aqueous solution. This study aimed to investigate  the effect of osmotic dehydration on quality of hot- air- dried onion. Azarshahr red onion variety More

Osmotic dehydration is a process of partial removing of water from food by immersion of the product in a hypertonic aqueous solution. This study aimed to investigate  the effect of osmotic dehydration on quality of hot- air- dried onion. Azarshahr red onion variety was used for the experiments. In order to define an optimum condition for osmo-drying process, some parameters including temperature, time and concentration of dehydration solution was evaluated. Based on water loss(WL) and solid gained (SG), the best treatment of temperature, time and concentration of dehydration solution were determined as 40˚C, 1 h and %5 respectively. One series of samples were prepared and dried in oven at 65˚C for 12 h. These samples were packed in two different ways including aluminium foil under the pressure of inert gas and in polyethylene packs. The samples were kept in ambient temperature. Every 2 months during storage period, parameters  such as rehydration and organoleptic properties were performed on the samples.The results organoleptic test revealed that, the quality of samples decreases after 4 months of storage.Moreover, the samples that were packed by polyethylene showed the most desirable properties. Among osmotic samples, the degree of rehydration of the sample prepared with concentration of % 5 in 40˚C in 1 hour and packed in foil under inert gas, was greater than the other osmotic samples. Rehydration parameters had direct relation with temperature and the time of rehydration. Therefore, the amount of rehydration improves with increasing time and temperature. Manuscript profile

Open Access Article

9 - Effect of Vitrification on Survival of Medicago polymorpha L. Cryopreserved Seeds
مه لقا Ghorbanli رکسانا Bonyadi عباس Ghamari Zare شکوفه Shahrzad

In this research a new method for long term conservation of Medicago polymorpha seeds was developed by using cryopreservation. Two year cold acclimated seeds, collected from Iran rangelands, were desiccated using silica gel for four days and then cryopreserved by vitrif More

In this research a new method for long term conservation of Medicago polymorpha seeds was developed by using cryopreservation. Two year cold acclimated seeds, collected from Iran rangelands, were desiccated using silica gel for four days and then cryopreserved by vitrification method. Seeds were loaded by loading solution containing 2 M glycerol and 0.6 M sucrose for 20 min and then inserted into cryo-vials containing 0.5 ml PVS2 in 0 °C prior to direct immersed into liquid nitrogen. Seeds were kept in liquid nitrogen for a week then thawed in 37 °C water bath for 2 min. The seeds were rehydrated and detoxified in a solution of MS medium salts containing 1.2 M sucrose respectively for 5, 10 and 15 min in 22 °C. At the final stage of post-treatment, three different procedures were used: (a,b) placing seeds under running water for 30 min and 24 h before being  transferred to petri-dishes containing moist filter paper, (c) sterilization of seeds with 2% hypochloride then placed on MS medium containing 0.5 mg/lit GA3. Germination percentage of cryopreserved seeds in all three post-treatments was higher than control (not cryopreserved seeds). This figure was respectively 94.37% and 98.21% for cryopreserved seeds of post-treatments a and b which was different at 0.05 levels with controls. However, germination percentage (76.16%) of cryopreserved seeds in post-treatment c showed no significant difference with control. Manuscript profile

Open Access Article

10 - امکان باز استفاده از محلول اسمزی در فرآیند آبگیری اسمزی سیب زرد لبنانی و بررسی ویژگی های کیفی محصول
حمید توکلی پور حامد فاطمیان ارزو فتح ابادی

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11 - بهینه‌سازی فرآیند آبگیری اسمزی شلیل و مدل‌سازی پارامترهای آبگیری با کمک شبکه‌ی عصبی مصنوعی
حمید بخش آبادی معصومه مقیمی زهرا دولت آبادی سحر اصغری پور

10.30495/jfst.2020.673774

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Open Access Article

12 - سینتیک انتقال جرم با استفاده از تیمار فراصوت-اسمز دراسلایس های پیاز زرد
مهرانوش غریبی تهرانی الهام آذرپژوه احمد پدرام نیا سیدحسین استیری

10.30495/jfst.2020.665337

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