خشک کردن

Open Access Article

1 - The Effect of Drying Process on the Physiochemical Characteristics and Quality of Basil Leaf Leaves
S. Bostani N. Asefi

Introduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this res More

Introduction: Basil contains high phenolic compounds and its seeds contain mucilages. By investigation the essential oils of this plant, and especially its phenylpropanoid compounds, have been identified as the main medicinal product. Materials and Methods: In this research, basil leaves were dried by three methods: shadow, drying oven method at 40 and 60° C and microwave method at 180 and 360 W. In order to increase the heat transfer in short time some effective factors concerned with the leaves, namely moisture, iron, potassium,vitamin C and polyphenol contents were determined. Results: The first stage of drying rate is constant and controlled by external factors, was seen only in the shadow drying method. In two other methods, this stage has been almost eliminated.  Forced convection heat transfer coefficients is higher than natural convection coefficient. Therefore in the oven drying method, mass transfer rate is higher than the other methods. With increasing microwave power, drying time decreased. The determined amounts of iron, potassium and vitamin C showed that there is a significant difference between different drying methods (P <0.05). The longest drying time was in shadow with1800 minutes and the highest amount of vitamin C, iron and phenolic compounds was in the dried treatment in the shade. Conclusion: According to the results, it can be stated that the drying of the basil leaf using shade drying and microwave drying at 180 W, are desirable because the amount of active ingredients in the plant is considerably retained. Manuscript profile

Open Access Article

2 - Evaluation of Various Technological Factors (Variety, Drying Method, Solvent Type, Time) on Chemical Composition and Antioxidant Activity of Date Palm Seed in Jiroft Region
P. Saeedi M. Honarvar F. Shahdadi

10.30495/jftn.2022.19307

Introduction: Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine.Materials and Methods: In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mo More

Introduction: Date palm seeds are obtained as waste in many date packing and processing workshops and have extensive therapeutic properties in traditional medicine.Materials and Methods: In this study different cultivars of date seeds (Kaluteh, Mardasang, Khanizi and Mozafati) were dried by two methods (sun and oven dried), then their extracts were obtained using methanol (80%), ethanol (50%) and hot water on solvents at 6, 12 and 18 hours of extraction. The amount of phenolic compounds using Folin-Ciocalteu method, antioxidant activity by DPPH method and soluble fiber by AOAC standard analysis method were determined.Results: The results showed that the highest amount of phenolic compounds and antioxidant activity were obtained in Mordasang cultivar by sun drying method, methanol of 80% and 18 hours of extraction time respectively (10.08,93.38%) , in Kaluteh cultivar by sun drying method, hot water extraction and 12 hours of extraction time, respectively (8.03,87.94%) in Khanizi cultivar by oven drying method, ethanol of 50% and 18 hours of extraction time respectively(7.36, 71.91%)  and in Mazafati cultivar by sun drying method, methanol of 80% and 12 hours of extraction time, respectively (8.48, 88.95%). The highest and lowest amount of insoluble fiber were observed in Mordasang cultivar by sun drying method and Mozafati cultivar by sun drying method, respectively. The highest and lowest amount of soluble fiber were related to Kaluteh cultivar by sun drying method and Khanizi cultivar by oven drying method.Conclusion: In general, this study showed that the seeds of different date cultivars in the Jiroft region, despite having anti-radical properties and rich in natural antioxidants, are affected by variety and drying method. Manuscript profile

Open Access Article

3 - Mathematical Modeling and Otimization of Drying Kinetic of Quince (Cydonia olonga) Fruit Slices
Morteza Mohamadi Zahra pour Falah Monire Nahardani Seyed Mohamad Meshkani

Introduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with More

Introduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with 3, 5 and 7 mm thickness at 60–80°C to reach a maximum of diffusion effects (Deff) and decrease drying time using response surface methodology have been optimised. Results: The results showed that Midli model had minimum amounts of RMSE, MRPD and W2 and a maximum of R2. Optimization of drying process indicated that the application of 71°C for 7mm thickness had the most diffusion effect with least drying time. Conclusion: Hot air drying method removes the moisture from the fruit and generally is suitable for drying quince fruit. Manuscript profile

Open Access Article

4 - Characterization of Dried Kiwi by Infrared Systems and Process Modeling
E. Aidani M. H. Haddad Khodaparast M. Kashaninejad

Introduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that impr More

Introduction: Modeling might be considered as a relationship between different variablesduring drying of food products and mass transfer kinetics and moisture diffusivity coefficientscan be used as useful tools for the optimal control of the process conditions that improve thequality of the final dried product. Kiwi fruit has favorable taste and aroma and has a highnutritional value. The aim of this research work is to investigate the effect of radiation on thecharacterization of Kiwi fruit.Materials and Methods: In this study the effect of radiation lamp power at three levels of200, 250 and 300 W, at 5, 10 and 15 cm distance from sample surface on mass transferkinetics, moisture diffusion coefficients, density, color change, texture and rehydration of theKiwi were investigated.Results: The results showed that the lamp power and the distance from the sample surfacehave significant effect on moisture loss kinetics and drying time. By increasing the infraredlamp power, the weight loss is increased (61.01 %) and by increasing the infrared lamp powerfrom 200 to 300 W, the effective diffusivity coefficient has been increased from 6.25×10-10m2/s to 13.8×10-10 m2/s. The color of the samples were analyzed by image processingtechnique and the average color changes (ΔE) for 200, 250 and 300 W were 14.02, 19.09 and21.66, respectively. The average density and rehydration for dried samples were 743kg/m3and 229.18 %, respectively.Conclusion: The effect of infrared power on effective diffusivity coefficient of Kiwi wasinvestigated and found that the effective diffusivity coefficient is increased by increasing thesource of heat. The hardness of dried kiwi slices through infrared dryer was in the range of9.55-11.08 N. In the Kiwi drying process modeling as compared with other models, Pagemodel had the best match with the experimental results. Manuscript profile

Open Access Article

5 - Evaluation of the Best Kinetic Model in Thin Layer Drying of Zucchini Using Convective Hot Air Dryer
Reza Fahimi Bijan Askari Pouria Ghareh Beglo Pouria Farzbood Farhad Mokhtari

Introduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and dryin More

Introduction: Dehydration of food particularly fruits and vegetables have been carried out for decades. In this research, thin layer drying of zucchini was performed by convective hot air dryer. The aim of this study is to investigate the effect of temperature and drying kinetic on zucchini and present the best kinetic model concerned with changes in moisture with respect to the time.Materials and Methods: All the tests were carried out in three temperature environments, (60, 70 and 80°C) with zucchini cuts of 10 mm thickness in three replicate order. Ten mathematical kinetic models were processed on experimental data and evaluation of models were analyzed by four criteria such as Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (X2), and Mean Bias Error (MBE). Second Fick's Law was used for evaluation of diffusion coefficient and Arhenius equation was employed for activation energy (Ea).Results: The results showed that Hii, Law & Cloke model evaluates drying of thin layer zucchini more appropriate than other models. The activation energy value was determined (85.45 kJ/mol).Conclusion: The Hii, Law & Cloke model might be considered as the most suitable mathematical model for thin layer drying of zucchini by hot air displacement method. Manuscript profile

Open Access Article

6 - The Assessment of Temperature and Sample Size on Color Variations, Pirovic Acid and Allicin in Local Shushtar Garlic after Drying
A. Rezvani Aghdam S. M. H. Aleomrani nezhad J. Khazaei

Introduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically afte More

Introduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically aftercrushing. Since the temperature affects the enzymatic action that results in pirovic acid andallicin. The size and temperature are two critical factors to prevent color change and reduceallicin and pirovic acid present in garlic during drying process.Materials and Methods: This study investigated the effects of sample size and temperatureon qualitative characteristics such as color of powder and pirovic acid and alicin retention in aconvective hot-air dryer. For this reason whole and half and minced Shushtar garlics (Alliumsativum L.) were dried at air temperatures of 50 and 70°C with the relative humidity of 22%.Results: According to the obtained results by increasing the temperature from 50 to 70 °C thecolor of half garlic have changed and allicin and pirovic acid have been increased. Thequantity of pirovic acid and color of the minced samples were not affected significantly by thetemperature of drier but allicin content of minced samples were reduced by increasedtemperature. Whole garlic dried at 70 °C was not affected by change in color but thequantities of present allicin and pirovic acid were reduced considerably.Conclusion: According to the findings in this research work the condition that the halvedsamples were dried at 70 °C could be regarded as the best condition for producing garlicpowder. Manuscript profile

Open Access Article

7 - Influence of Temperature and Air Velocity Changes on Drying Process of Peanut in Hot Air Dryer
M. Gholami Parshokohi E. Merzanezhad A. H. Ahmad Beigi M. Salimi Bani

Introduction: Decrease of moisture content to safe level in order to reach maximum maintenance is the principle goal of drying agricultural products. Parameters of temperature and air velocity are considered the main important factors in drying process. Mathematical mod More

Introduction: Decrease of moisture content to safe level in order to reach maximum maintenance is the principle goal of drying agricultural products. Parameters of temperature and air velocity are considered the main important factors in drying process. Mathematical modeling of drying process is used to design and improve available drying system and also to control the process. Materials and Methods: In this research, the effect of temperature (40, 50, 60 and 70 ºC) and air velocity (2 and 3 m.s-1) changes on drying time and rate of drying peanut using hot air dryer has been studied. Moisture variations during drying process under different conditions were fitted using various mathematical models including Newton, Two-term, Midili, Page, Modified Page and Logarithmic. Results: Factors of temperature and air velocity had significant effects on the drying time and the rate of drying (P<0.01). Conclusion: Effect of temperature on the drying process was considerable, therefore an increase in this parameter led to a 67.8% decrease in time and a 109% increase in drying rate. The maximum influence of air velocity on drying time and rate was 37.3 and 20.9%, respectively. Moisture variations during the drying process were well fitted to a two-term model(R=0.999).   Manuscript profile

Open Access Article

8 - Investigation of Thin Layer-Drying Kinetics of Strawberry Using Infrared Radiation
F. Salehi

  Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinet More

  Introduction: One of the new techniques in the drying of food is the application of infrared radiation that increases the drying rate, enhanced the final product quality, and decreases the costs of the process. Materials and Methods: In this study, drying kinetic modeling of strawberry in an infrared dryer was investigated. The effect of radiation lamp power (150, 250 and 375 W) and distance of the lamp from the sample (5, 7.5 and 10 cm), on drying time, and moisture diffusion coefficients during the drying process of strawberry were evaluated. For measuring the weight of the samples during experimentation without taking them out of the dryer, the tray with samples was suspended on the digital balance. Standard models (Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Modified Page –II, Newton, Midilli and Logarithmic) were fitted to experimental data to study the drying kinetics and fitting quality (coefficient of determination and standard error) of them was analyzed. Results: By increasing infrared lamp power from 150 to 375 W, the drying time of strawberry is reduced by 79.8%. Decreasing the distance of the lamp from a sample from 10 to 5 cm, 40.1 % of drying time is reduced. The effective diffusivity coefficient was increased by increasing heat source power and decreasing distance. Moisture effective diffusivity coefficient of strawberry was between 1.54×10-9 to 13.83×10-9 m2/s. Conclusion: The effect of radiation lamp power and distance on the drying process of strawberry is significant. Modeling of strawberry drying process showed that all the models led to proper results, but in total, the Page model, compared to other studied models, with the biggest coefficient of determination (R2=0.999) and the smallest error (<0.011), had closer results to the experimental data. Manuscript profile

Open Access Article

9 - Review of Moisture Movement Mechanisms in Plant Tissues Using Transfer Models in Porous Media – Part I: Moisture Transfer Models
Fatemeh Mozafari ghorba Mohammadmehdi Maharlooei Ahmad Gazanfari Moghaddam

10.30495/sarj.2021.1947768.1057

Water transfer in plant tissues is a complex phenomenon. The cell wall and plasma membrane are permeable to water and the amount of water exchange among cells and the intercellular space mainly depends on the amount of intracellular water pressure and the viability of t More

Water transfer in plant tissues is a complex phenomenon. The cell wall and plasma membrane are permeable to water and the amount of water exchange among cells and the intercellular space mainly depends on the amount of intracellular water pressure and the viability of the cell membrane. The movement of water within the plant tissues includes simultaneous heat and mass transfer and therefore the thermophysical properties of the plant tissue plays an important role in this transition. Capillary pressure, intrinsic permeability, relative permeability, effective moisture diffusivity, and thermal conductivity are the key thermal and transport properties needed for comprehensive investigation of moisture transfer mechanism in plant tissue. The plant material can be considered as a porous medium in a non-steady state, which contains about 10 - 80% water. Molecular diffusion for gases (water vapor and air), capillary influence for the liquid (water) and advection mechanisms (Darcy flow) are used in the drying model in porous media. Thus, multiphase models can be used to study the water movement in plant tissues. In multiphase models of transmission mechanism, transfer of water into two types of liquid and gas is investigated simultaneously under the influence of temperature and other properties of plant tissue. In this article, the plant tissue is considered as a porous medium and the factors affecting the moisture transfer in these tissues are discussed. Manuscript profile

Open Access Article

10 - Drying Peppermint Medicinal plant (Mentha piperita) using Combined Shade and Microwave Treatments –Part One: Investigating the Effects of Treatments on Drying Time, Amount and Components of Essential Oil
Fatemeh Roozdar Majid Azizi Askar Ghani

10.30495/sarj.2023.1976812.1110

In order to investigate the effect of different drying methods on the drying time, the amount of essential oil and the essential components of peppermint medicinal plant, two experiments were carried out separately based on a completely randomized design with three repe More

In order to investigate the effect of different drying methods on the drying time, the amount of essential oil and the essential components of peppermint medicinal plant, two experiments were carried out separately based on a completely randomized design with three repetitions. The results indicated a significant effect of different drying methods on the studied traits. In simple drying, the maximum drying time (570 minutes) was related to samples dried in a cabinet dryer, and the minimum drying time (5.03 minutes) was related to samples dried with 900 W microwave, while in combined drying, the maximum The drying time in the shade treatment was 520 minutes and the minimum time was 5.94 minutes for the 450W + shade microwave treatment. the maximum essential oil contente (2.6%) in simple drying obtained from cabinet dryer, while in the combined drying the maximum essential oil contente in the shade method with 2.4% and combined microwave 100W + shade treatment with 2.3%. in the simple drying method, the maximum amount of Menthol reach at microwave dried sample, while in this way a significant decrease was found Menthone, also in the combined drying, the maximum amount of Menthol reach at shade+ microwave 300 watts, but in this way, the amount of Mentone was significantly reduced. Therefore, it can be concluded that in simple drying, the cabinet dryer method and in combined drying, the shade method, are more favorable than other methods due to the preservation of essential oil. Manuscript profile

Open Access Article

11 - Drying Peppermint Medicinal plant (Mentha piperita) using Combinations of Shade and Microwave Treatments –Part Two: Investigating the Effects of Treatments on some Phytochemical Properties of Dried Leaves
Fatemeh Roozdar Majid Azizi askar ghani

10.30495/sarj.2023.1980401.1120

Drying is the most common way to preserve medicinal plants and protect their biochemical compounds. In order to investigate the effect of different drying methods on some phytochemical properties of Mentha piperitae, including the content of total phenolics, total flavo More

Drying is the most common way to preserve medicinal plants and protect their biochemical compounds. In order to investigate the effect of different drying methods on some phytochemical properties of Mentha piperitae, including the content of total phenolics, total flavonoids, flavon and flavonol, and also antioxidant activity and total carbohydrates, two experiments were conducted separately based on a completely randomized design with three repetitions. The results showed a significant effect of different drying methods on the studied traits (p<0.05). In simple drying, the maximum amount of total phenolics, total flavonoid, flavone and flavonols related to fresh sample, while the minimum amount of these compounds was obtained in oven treatment with a temperature of 70oC, but in the combined drying method, the maximum amount of total phenolics, total flavonoid and flavon and flavonol were found in the combination treatment of shade + microwave 450 W, and the minimum amount was observed in the microwave drying method of 100 W + shade. Also, in the simple drying method, samples dried in artificial shade with 88.83% and in combined drying with treatment shade + 450 W microwave with 0.48% had the maximum antioxidant activity. Therefore, it can be concluded that in the simple drying of the fresh sample and in the combined drying of the shade + 450 W microwave method, they will be very favorable because they will maintain the biochemical characteristics. Manuscript profile

Open Access Article

12 - Investigating and Comparing Two Methods of Drying Food Waste and Energy Consumption in a Cabinet Dryer
Ahmad khaloahmadi Behfar Farzaneh Omid Reza Roustapoor

10.30495/sarj.2023.1983276.1130

Providing new solutions to control wet waste is one of the most important issues in maintaining public health. A good solution in order to manage of food waste for benefits of environmental, economic and agriculture is drying. Drying will reduce waste and increase prese More

Providing new solutions to control wet waste is one of the most important issues in maintaining public health. A good solution in order to manage of food waste for benefits of environmental, economic and agriculture is drying. Drying will reduce waste and increase preservation by reducing moisture. In this regard, two types of methods for drying food waste with conventional tray pattern, and tray with Central and lateral airflow pattern in cabinet dryer were studied. The effect of three temperatures of 50, 60 and 70 ° C and three velocities 1, 1.5 and 2 m / s with thickness of 3 cm on the energy consumption were investigated. In addition, drying kinetics and drying intensity diagrams were extracted. The results showed that the in the central and lateral airflow pattern, temperature is an important factor that affects in the drying of food waste. The energy consumption in the tray with central and lateral airflow pattern is more than the conventional tray pattern. Manuscript profile

Open Access Article

13 - Effect of heat drying on the biochemical compound, quality and sensory properties of rainbow trout (Oncorhynchus mykiss)
Hadi Alemi

Abstract[1] In this study, the biochemical composition, and quality and sensory properties of rainbow trout were studied by thermal drying process. For this purpose, the amount of moisture, protein, fat, ash and dried fish were measured and stored, as well as to th More

Abstract[1] In this study, the biochemical composition, and quality and sensory properties of rainbow trout were studied by thermal drying process. For this purpose, the amount of moisture, protein, fat, ash and dried fish were measured and stored, as well as to the impact of this process on the composition of fatty acids, fatty acid profile of fresh fish and dried were determined. To evaluate the quality of tests measuring volatile nitrogenous bases, free fatty acids, pH and TBA were used. sensory properties were carried out in five Hedonic methods. The results showed that the drying rate from 16.70 to 28.89 percent protein and fat from 4.10 to 13.09 percent as reducing the amount of water during the drying of fish. Drying increases the saturated fatty acids and mono-unsaturated (4%) and a decrease in unsaturated fatty acids, especially polyunsaturated (26.7 percent), respectively. Drying temperature had a significant effect on the level of omega-3 fatty acids found in fish rainbow trout and its rate from 1.16 percent to 7.37 percent increase. During the drying of fish generally decreased during storage, this reduction was observed with greater intensity. The TBA from 0.032 to 1.065 varied TVBN rate and pH during storage showed a significantly increased. Free fatty acid content of fresh meat rainbow trout 0.36 percent during drying maintenance and 1.56, respectively, to 1.1 percent. Sensory characteristics of fish, most fish smell sensory factors except factor, fell slightly during drying during storage at refrigerator continued to decline. *-Corresponding Authors; rezkazemi2000@yahoo.com Manuscript profile

Open Access Article

14 - 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

15 - Effect of light-salting and drying pre-treatments on physical characteristics and oil uptake in rainbow trout (Oncorhynchus mykiss) nuggets
بهاره Shabanpour انیسه Jamshidi

Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of light salting (8, 10 %) and microwaving (180 °C, for 30, 60 and 90 s) pre-treatments on physical par More

Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of light salting (8, 10 %) and microwaving (180 °C, for 30, 60 and 90 s) pre-treatments on physical parameters and oil uptake in rainbow trout nuggets were investigated. Based on results, highest moisture content was observed in control (p˂0.05) group. Moreover, the treatment with 10% light salting and 30 s pre-drying in 180 °C resulted in lowest oil uptake (p˂0.05). No significant differences was observed on the product yield, adhesion of coating, water holding capacity and sensory properties among the treatments. In comparison with control group, all treatments demonstrated lower levels of color indices as well as lower percentage of oil uptake (p˂0.05). As a result, treating the product with 10% light salting and pre-drying in microwave at 180 °C for 30 s is recommended for the reduction of oil uptake in rainbow trout nuggets.   Manuscript profile

Open Access Article

16 - تعیین رطوبت بذر برخی از گیاهان زراعی بدون آسیاب کردن
علیرضا نه &rlm;بندانی ریحانه ربانی محمدیه سیده مرضیه حسینی فاطمه خیرآبادی فرشید قادری&rlm; فر

Manuscript profile

Open Access Article

17 - The study of the freezing and drying effects on quantity and quality of Rosmarinus officinalis L. essential oil and caffeic acid
Elham Tazikeh Lemeski Javad Mahdavi Mighan

This study to was evaluated the effect of freezing and drying methods on quality and quantity of Rosmarinus officinalis L. essential oil. The leaves of plant in blooming were collected from the medicinal plant garden in Islamic Azad University of Gorgan branch in July 2 More

This study to was evaluated the effect of freezing and drying methods on quality and quantity of Rosmarinus officinalis L. essential oil. The leaves of plant in blooming were collected from the medicinal plant garden in Islamic Azad University of Gorgan branch in July 2014. The samples were prepared in four groups: fresh, dried, fresh frozen and dried frozen. Essential oils were obtained by steam distillation (Clevenger apparatus) and were analyzed by GC/MS. The caffeic acid content of samples was measured by HPLC.  Results were showed in all oils: iso-bornyl acetate (11.5%-14.3%), camphor (11.34%-12.7%), pulegone (7.8%-10.6%), α-phellandrene (0.3%-9.2%), β-caryophyllene (2.1%-8.87%), α-terpineol (3.34%-9.8%), 1,8-cineol (0.93%-6.7%), linalool (0%-4.45%) and camphen (3.3%-5.7%) were the major common constituents. The greatest amount of caffeic acid was reported in fresh samples of plant (0.016 mg / gram of plant leaves). According to results in both fresh and dried samples the essential oils had the highest quality and quantity ingredients.  Although the trans-pinocarveol (5.1%), sabinene (4.8%), trans-ocymen (6.3%), geranyl acetate (15.2%) just were observed in fresh and dried samples. According to another researches, these constituents of plant oil have high antioxidant, anti-pathogen, anti-inflammation and anti-infection activity. Therefore it is recommended to improve the quality of plant processing by using fresh and dried materials. Manuscript profile

Open Access Article

18 - Evaluation of the Effect of Different Drying Methods on Antioxidant and Phytochemical Activity of Essential oil of Origanum vulgare L. subsp. gracile
amir rahimi elham farrokhi

Drying is the most common way to preserve medicinal and aromatic plants and protect their biochemical compounds. The aim of the present study was to investigate the effect of different drying methods on the antioxidant and phytochemical activity of essential oil of aeri More

Drying is the most common way to preserve medicinal and aromatic plants and protect their biochemical compounds. The aim of the present study was to investigate the effect of different drying methods on the antioxidant and phytochemical activity of essential oil of aerial parts of Origanum vulgare L. subsp. gracile in 50 percentage of the flowering stage. This study was conducted in a randomized complete block design with four treatments in three replications at Research Farm of faculty of Agriculture, Urmia University (1365 m above sea level) during 2016. The aerial parts of the plant were dried using four types of drying methods, including room temperature (20-23 °C), open air (direct sunlight), free air (shade) and oven temperature (40°C). The obtained essential oils by hydro-distillation  method were analyzed by GC and GC/MS. Total phenol, total flavonoid, antioxidant activity (DPPH), superoxide radical scavenging activity, and nitric oxide radical scavenging activity were measured by Folin–Ciocalteu reagent (FCR), aluminum chloride, 2, 2-diphenyl-1-picrylhydrazyl, Tris-HCl buffer, and Griess Illosvoy reaction respectively. Based on the results, there was significant difference among different drying methods. The highest amount of essential oil, total phenol content, total flavonoid, DPPH radical scavenging activity, and superoxide radical scavenging activity were observed in shade drying method. However, carvacrol and thymol as the main constituents of essential oil had the highest amount of drying in open air under direct sunlight. After carvacrol and thymol, compounds obtained in a shad-drying method including β-mersin, α-terpinene, γ-trypinene and M-simol had the highest amounts. We concluded that essential oil composition and antioxidant activity of oregano were greatly aﬀected by the drying method and among the different methods of drying, shade drying was the best for the oregano plant to preserve its chemical composition. Manuscript profile

Open Access Article

19 - Effects of different drying methods on drying time and some phytochemical traits of Solidago virgaurea L.
Sepideh Parsafar ghasem eghlima Mohammad Hossein Mirjalili Samad Nejad Ebrahimi Javad Hadian

10.30495/ejmp.2022.1937674.1647

To investigate the effect of different drying methods on the Solidago virgaurea L., an experiment based on a completely randomized design with six treatments and three replications was conducted in 2018 in the Ecophysiology Laboratory of Shahid Beheshti University of Te More

To investigate the effect of different drying methods on the Solidago virgaurea L., an experiment based on a completely randomized design with six treatments and three replications was conducted in 2018 in the Ecophysiology Laboratory of Shahid Beheshti University of Tehran. In this study, aerial parts of S. virgaurea L. was harvested from Sangdeh natural habitat located in Mazandan province at full flowering stage. The drying methods were shade and sun-drying (natural drying), oven-drying (40 and 50 °C), and microwave-drying (550 and 1000 watt). In all methods, drying of the plant materials was continued until the moisture content reached 10% (based on plant fresh weight). Methanolic extract was obtained from the dried samples and some secondary metabolites including content of total phenol, total flavonoid and leiocarposide were measured by Folin-Ciocalteu method, aluminum chloride method, and high-performance liquid chromatography (HPLC), respectively. The minimum (7 minutes) and maximum (60 hours) drying times were related to 1000 watt microwave drying and shade drying methods, respectively. The highest content of total phenol (30 mg Gallic acid /g DW) in shading drying treatment and the highest content of total flavonoids (7.95 mg Rutin/g DW) and leiocarposide (3.07 mg/g DW) was observed in the oven at 40 °C. In addition, active metabolites content decreased with increasing microwave power and oven temperature. In general, the correct choice of drying method depends on several factors, and among them, the type of active ingredient, optimal energy consumption and cost savings should also be considered. Manuscript profile

Open Access Article

20 - Evaluation of genetic diversity, harvest time and drying methods in Mentha piperita L. accessions based on phytochemical traits
Zahra bashirzadeh Mehdi Mohebodini Roghayeh Fathi Seyed Yaghob seyed masoumi

10.30495/ejmp.2023.1988348.1732

Mentha piperita, is a member of the Lamiaceae family commonly known as Peppermint an important medicinal plant. This plant is used as a flavoring in chewing gum, cosmetics, and pharmaceutical industries. In this research, different accessions of this plant were collecte More

Mentha piperita, is a member of the Lamiaceae family commonly known as Peppermint an important medicinal plant. This plant is used as a flavoring in chewing gum, cosmetics, and pharmaceutical industries. In this research, different accessions of this plant were collected from different regions of Iran. An experiment was conducted in 2021 year based on randomized complete block design to evaluate the phytochemical traits of these accessions in the half-flowering stage in Meshginshahr climatic condition. Their essential oils were extracted in the half-flowering and full-flowering stages by using clevenger apparatus. The results showed that there were significant differences among studied traits among. There are significant differences among accessions in traits of chlorophyll a, essential oil 50 and 100 percent flowering and oven (40 0C) drying method were significant at 1% probability level. There were no significant differences among anthocyanins, flavonoids, carotenoids, essential oil 50 and 100 flowering and drying method shade. Comparison of mean traits showed that the important traits such as anthocyanins (0.93-2.37 mg/g), flavonoids (0.94-2.95 mg/g), essential oil 50 flowering and drying method shade (0.44-2.06) and essential oil 100 percent flowering and oven, (0.72-3.09) were varied among accessions. Maximum correlation was shown between Chlorophyll b and carotenoids (0.98). The Ardabil, Zanjan and Hamedan were the best superior to other accessions. Therefore, superior accessions can be used in breeding programs in order to produce better cultivars in terms of essential oil content. Manuscript profile

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21 - تعیین رطوبت بذر برخی از گیاهان زراعی بدون آسیاب کردن
علیرضا نه &rlm;بندانی ریحانه ربانی محمدیه سیده مرضیه حسینی فاطمه خیرآبادی فرشید قادری&rlm; فر

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22 - اثر فرآیند خشک کردن پاششی بر ویژگی‌های فیزیکوشیمیایی و میکروساختار پودر عصاره مالت
خشایار سرابندی علیرضا صادقی ماهونک مریم محمدی زهرا اکبربگلو

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23 - بررسی خصوصیات کیفی و سینتیک خشک کردن کدوحلوایی به روش آبگیری اسمزی- مایکروویو
زهرا شریفیان سید حسین حسینی قابوس

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24 - کاربرد روش بهینه‌سازی الگوریتم ژنتیک جهت بررسی افت وزن سیب‌زمینی طی خشک کردن با سامانه مادون‌قرمز
فخرالدین صالحی سید حسین حسینی قابوس

10.30495/jfst.2019.544966

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25 - مدلسازی سینتیک خشک کردن گلبرگ زعفران با استفاده از روشهای مختلف خشک کردن بستر سیال و نیمه سیال
موسی الرضا هوشمند دلیر حمید توکلی پور حسین چاجی احمد کلباسی اشتری پروین شرایعی

10.30495/jfst.2021.680650

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26 - Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life
Shima Kaveh Alireza Sadeghi Mahoonak Mojtaba Raeisi

10.30495/jfst.2021.684150

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27 - بررسی تأثیر پیش تیمارهای اتیل اولئات و فراصوت بر برخی ویژگی‌های کیفی بامیه خشک شده به روش مادون قرمز
محسن مختاریان

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28 - تاثیر انواع پیش‌تیمارها بر ویژگی‌های رنگی و فیزیکوشیمیایی برش‌های بادمجان خشک شده با هوای داغ
معصومه مجتهدی زنجیرآباد شهین زمردی

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29 - بهینه سازی فرآیند تولید پودر دوغ با خشک کردن کف پوشی به روش سطح پاسخ
حمید رصا عبادتی اکرم شریفی مهرداد نیاکوثری

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30 - تعیین ویژگی های شیمیایی،فیزیکی و حسی پودر کشک فراسودمند حاصل از اختلاط ماست و عصاره بذر کتان
حسن رشیدی فوژان خراسانیان مسعود نجف نجفی

10.30495/jfst.2021.679469

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31 - بررسی خصوصیات فیزیکی ریزکپسول های عصاره تمشک سیاه وحشی تهیه شده با روش خشک کن پاششی
محمد کورشیان اکرم شریفی الهام مهدویان شادی بلوریان

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32 - تاثیر فرایند ترکیبی خشک‌کردن اسمزی توسط خشک‌کن کابینتی و انجماد بر برخی از خصوصیات شیمیایی و بافتی میوه‌های توت‌فرنگی
مریم عاملی مهدی قیافه داوودی ریحانه احمدزاده قویدل حمید بخش آبادی

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33 - تأثیر ترکیبات مختلف دیواره بر خصوصیات ریزکپسول‌های حاصل از ریزپوشانی روغن ماهی کیلکا (Clupeonella cultriventris caspia) به روش خشک کردن انجمادی
مریم حسنی امیر حسین الهامی راد مجید محمد حسینی مصطفی شهیدی نوقابی

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34 - بررسی پارامترهای کمی و کیفی گیاه اوجی خشک شده با روشهای‌ بستر سیال و مایکروویو
فرزانه صفری سیده زهرا سید النگی هادی عالمی

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35 - Changes of the sensory attributes and microbial load of grass-carp (Ctenopharyngodon idella) fillet affected by thermal drying process during storage at 4°C
Masoud Hedayatifard Nahmeh Youseftabar-Miri Abolfazl Fadavi

The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a la More

The sensory attributes (including color, odor, texture, taste and general acceptability) and microbial communities load (including TVC and number of mold-yeast) of Grass carp were investigated as affected by thermal drying. The samples were dried within 4-24 hrs in a laboratory dryer at 65°C and were packed under air condition and stored at 4°C. Temperature and time were recorded until moisture reduced to 35%. Both Row and dried samples were analyzed. The results showed that there were no difference in sensory attributes and microbal counts after drying processs (p>0.05). The results also showed that all of microbial counts and sensory attributes were changed during cold-storing. Microbial load of packed just-dried fish was lower than cold-stored samples; qua bacteria and mold-yeast counts were significantly increased at the day 30 from 2.90 to 3.58 and 1.62 to 3.31 Log cfu/g, respectively (p<0.05). Among of organoleptic parameters, taste and texture showed most changes during storing (p<0.05). Finally, dried products although showed a Quality loss in sensory and microbial indices, had an acceptable quality during 30 days of storage. Manuscript profile

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36 - تاثیر روشهای مختلف خشک کردن بر کمیت و کیفیت مواد موثره سرخارگل
طالب قبائی سمیه نظیرزاده حسن نورافکن

مقدمه و هدف: جنس اکیناسه که معمولا با نام سرخارگل بنفش شناخته می شود یک گیاه دارویی مهم است که قرن ها به طور معمول به عنوان درمان سرماخوردگی، سرفه، برونشیت، عفونت های تنفسی فوقانی و برخی التهابات مورد استفاده قرار میگیرد. این مطالعه به منظور بررسی اثر شش روش مختلف خشک ک More

مقدمه و هدف: جنس اکیناسه که معمولا با نام سرخارگل بنفش شناخته می شود یک گیاه دارویی مهم است که قرن ها به طور معمول به عنوان درمان سرماخوردگی، سرفه، برونشیت، عفونت های تنفسی فوقانی و برخی التهابات مورد استفاده قرار میگیرد. این مطالعه به منظور بررسی اثر شش روش مختلف خشک کردن برای به دست آوردن بیشترین ماده موثره انجام شد.روش تحقیق: برای تعیین تاثیر روش های خشک شدن بر میزان و کیفیت مواد موثره، نمونه ها در شش روش خشک کردن (خورشید، سایه، گلخانه و خشک کردن صنعتی در دمای 50 درجه سلسیوس، 60 درجه سانتی گراد و 80 درجه سانتی گراد) خشک شدند. مواد مؤثره نمونه ها با روش اولترا سونیک با امواج مافوق صوت استخراج گردیده و مقادیر مشتقات کافئیک اسید ، آلکامیدها (8 و 9) با استفاده از دستگاه کروماتوگرافی مایع با کارایی بالا و مقدار ترکیبات فنل کل گیاه با دستگاه اسپکتروفتومتری اندازه گیری شدند. نتایج و بحث: نتایج نشان داد که نمونه های خشک شده در گلخانه با پوشش پلاستیکی دارای بیشترین مقادیر کلروژنیک اسید (3.180 میلیگرم بر گرم در ماده خشک)، اکیناکوزید ( 4.29 میلیگرم بر گرم در ماده خشک)، سیناریک اسید ( 1.55 میلیگرم بر گرم در ماده خشک) و محتوای فنل کل (363 میلیگرم بر گرم در ماده خشک) میباشند. همچنین نمونه های خشک شده در سایه دارای بالاترین مقادیر کافتاریک اسید (25.8 میلیگرم بر گرم در ماده خشک)، شیکوریک اسید (36.57 میلیگرم بر گرم در ماده خشک) و آلکامیدها (361.1 میکروگرم بر گرم در ماده خشک ) میباشند.توصیه کاربردی: به طور کلی با توجه به نتایج این تحقیق میتوان اظهار نمود که خشک کردن با استفاده از گلخانه با پوشش پلاستیکی و خشک کردن در سایه برای بدست آوردن بالاترین مقدار ترکیبات مواد مؤثره در سرخارگل مناسب می باشد. Manuscript profile

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37 - بررسی اثر خشک کردن بر استخراج اینولین از کاسنی ریشه ای (Cichuriumintybus L)
حمیده وکیلی محمد حجت الاسلامی

مقدمه و هدف: اینولین یک پلی ساکارید ذخیره ای از دسته فروکتون ها با خواص تغذیه‌ای و تکنولوژیکی منحصر بفردی است و ریشه کاسنی ریشه‌ای (چیکوری) حاوی اینولین با زنجیرهای بلند و پایدار بعنوان تنها منبع ریشه ای برای تولید صنعتی اینولین می‌باشد. هدف از این تحقیق بررسی مقایسه مق More

مقدمه و هدف: اینولین یک پلی ساکارید ذخیره ای از دسته فروکتون ها با خواص تغذیه‌ای و تکنولوژیکی منحصر بفردی است و ریشه کاسنی ریشه‌ای (چیکوری) حاوی اینولین با زنجیرهای بلند و پایدار بعنوان تنها منبع ریشه ای برای تولید صنعتی اینولین می‌باشد. هدف از این تحقیق بررسی مقایسه مقدار و زمان استخراج بیشینه اینولین و رنگ عصاره استخراجی از ریشه چیکوری تازه و خشک در طول زمان استخراج می‌باشد. روش تحقیق: ریشه چیکوری کاشته شده در مجتمع کشت و صنعت قزوین برداشت و برای استخراج عصاره از روش دیفوزیون و نسبت آب به خلال ۵ به ۱ و دمای ۶۰ درجه سانتیگراد و  pHبرابر با ۵ استفاده شد. خشک کردن خلال ها در آون سیرکوله دار ودمای ۷۰ درجه سانتیگراد انجام گرفت. برای اندازه گیری اینولین از دستگاه HPLC و برای اندازه گیری رنگ عصاره از دستگاه رنگ سنج در طول موج ۴۲۰ نانومتر استفاده گردید. نتایج و بحث: بیشترین مقدار اینولین برای خلال تازه در زمان ۶۰ و درمورد خلال خشک در زمان ۱۱۰ دقیقه استخراج گردید. اگرچه خشک کردن به طور معنی دار باعث کاهش در میزان اینولین در ریشه چیکوری نمی‌شود اما به طور چشمگیر باعث افزایش زمان استخراج تا ۲ برابر میگردد.همینطورخشک کردن به طور معنادار باعث کاهش رنگ عصاره استخراج شده از خلال چیکوری می‌شود که بدلیل اثر آنزیم بری در حین فرایند خشک کردن می‌باشد. توصیه کاربردی/صنعتی: با توجه به محدود بودن زمان برداشت گیاه و در عین حال محدودیت ظرفیت کارخانه جهت استخراج، خشک کردن روش مناسبی جهت نگهداری ریشه ها برای استفاده در فصول دیگر سال می‌باشد بدون اینکه اثر نامطلوبی بر راندمان استخراج داشته باشد و همچنین خشک کردن ریشه ها در محل کاشت، باعث کاهش حجم ریشه و کاهش هزینه حمل و نقل آن به کارخانه می‌گردد. Manuscript profile

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38 - تأثیر روش های آون و سایه خشک بر درصد و اجزای اسانس کلوس (Kelussia odoratissima Mozaff)
فرنام میرحسینی مهدی رحیم ملک عبدالله قاسمی پیربلوطی

مقدمه و هدف: کلوس ((Kelussia odoratissima Mozaff یکی از گیاهان ارزشمند خانواده چتریان Apiaceae)) است که به‌ عنوان گیاه دارویی و ادویه‌ای مورد استفاده قرار می‌گیرد. با توجه به اهمیت خشک کردن  بر کمیت و کیفیت اسانس، در این تحقیق اثر دو روش خشک کردن بر درصد و اجزای اس More

مقدمه و هدف: کلوس ((Kelussia odoratissima Mozaff یکی از گیاهان ارزشمند خانواده چتریان Apiaceae)) است که به‌ عنوان گیاه دارویی و ادویه‌ای مورد استفاده قرار می‌گیرد. با توجه به اهمیت خشک کردن  بر کمیت و کیفیت اسانس، در این تحقیق اثر دو روش خشک کردن بر درصد و اجزای اسانس مورد بررسی قرار گرفت. روش تحقیق: آزمایش به صورت طرح کاملاً تصادفی در سه تکرار در مرکز تحقیقات گیاهان دارویی شهرکرد انجام شد. تیمارها شامل خشک کردن در دمای محیط (سایه) و آون (45 درجه سانتی گراد) و نمونه تر (گیاه تازه) بود. اجزای اسانس ها به روش تقطیر با آب به وسیله دستگاه GC و  GC/MSتجزیه و شناسایی شدند. نتایج و بحث: نتایج به دست آمده نشان داد که تفاوت معنی داری بین دو روش مورد استفاده در میزان و درصد ترکیبات اسانس وجود داشته است. بازده اسانس در روش های خشک کردن در سایه و آون به ترتیب 50/1 و 26/1 درصد بود. بیشترین درصد ترکیب اسانس در کلیه روش ها سیس لیگوستیلید بود که بیشترین میزان آن (3/68 درصد) در آون 45 درجه سانتی گراد و کمترین میزان این ترکیب در اسانس نمونه تر (6/16) درصد بود. بالاترین میزان تیمول در اسانس حاصل از نمونه تر 33/12 درصد بود که تفاوت معنی داری با سایر روش ها داشت. توصیه کاربردی صنعتی: نتایج این تحقیق تأثیر مثبت خشک کردن در دمای محیط (سایه) در افزایش بازده و ترکیبات اسانس را نشان داد. Manuscript profile

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39 - The effect of drying method on the amount and composition of essential oil of thyme in Polor, Amol city(Case Study)
Behzad Gholam Hosein Zadeh Joseph Niknejad Hormoz Falahamoli Jaber Mehdiniya Afra2

Thyme is known to be one in nature due to its medicinal and biological properties. One of the endemic species of this genus is in Iran. The essential oil is a thymol rich source. In this research, in order to investigate the effect of drying method on the amount of esse More

Thyme is known to be one in nature due to its medicinal and biological properties. One of the endemic species of this genus is in Iran. The essential oil is a thymol rich source. In this research, in order to investigate the effect of drying method on the amount of essential oil and type and percentage of Thyme components, these organs were harvested from the village of Pleur in Amol city at the flowering stage. In vestigate the effect of four different drying methods (direct sunlight, shadow, microwaves with 900 and 360 watts) and genetic and ecological conditions on the essential oil content of this plant, samples of the plant were 100% flowering at a height of 10 cm above the surface soil was harvested, and laboratory conditions was examined by a Klevenger apparatus and essential oil combinations by gas mass spectrometry (GC-MS) gas chromatography. According to the results of analysis of variance, traits showed that the highest fresh weight (667.66) and moisture content (11.39) were different, but these differences were not statistically significant. And the highest essential oil content (1.39) and essential oil content (1.23) were obtained from the shade method, which was statistically significant at 1% level, In the study of the effect of different drying methods on the amount of essential oil of thyme, the most essential oils were Thymol (16.56%), Carvacrol (32.39%), Caryophylline (11.55%) of the treatment Microwave drying method with power of 900, Alpha piperone (1.05%), P.symene (12.9%), Gamperpinene (% 44.9), Dry shade method, Borneol (06.06%), Delta-Cadinen (22.3% ) Was obtained by drying with direct sunlight, which was statistically significant at 1% level. The least amount of thymol essential oil, pixeman from microwave drying treatment with 360 volts, carvacrol by drying with direct sunlight, karyophyllin using dry shade and alpha piperone, gamma pepinene, boraneol and deltacadinone from treatment method The microwave was dried up at 900. Manuscript profile

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40 - Interactionand drying methods on the height and composition of essential oil of thymeinPolor, Amol city(Case Study)
Behzad GholamHosein Zadeh Joseph Niknejad Hormoz Falah Amoli

Among the most important and most valuable medicinal species that grows mainly in mountainous areas and areas of high botanical family as thyme or Thymus kotschyanusLabyath is, different species belonging to the dark Ha‌Y though almost all over the world Prakndh‌And but More

Among the most important and most valuable medicinal species that grows mainly in mountainous areas and areas of high botanical family as thyme or Thymus kotschyanusLabyath is, different species belonging to the dark Ha‌Y though almost all over the world Prakndh‌And but specifically in the areas of climate and geographical distribution of species Mdytranh‌Ay more accumulation in Turkey, Iran, Iraq and the Caucasus have been reported. To evaluate the effect of growth in height and four different drying method (direct sunlight, shade, 900 and 360 watt microwave) and genetic and ecological conditions on the plant are examples of plants at three altitude regions (2100, 2700 and 3300) at 100% flowering with a height of 10 cm from the ground up and in vitro, in essence Klvnjrv essential oil with gas chromatography connected to mass spectrometry (GC-MS) were examined. According to the results of analysis of variance on height and different drying methods showed that Sf‌HayVzn‌Tr with (36.667) and the humidity with (39.118) and essential oils (71.1) and oil percentage (26.0) was statistically significant at the one percent level, as well as the drying of essential oils (07.0) at the level of a statistical percentage and oil percentage (03.0) at the level of five percent were statistically significant. The effect of height and different drying methods on the amount of essential oil of thyme showed that most of thymol, carvacrol, alpha-terpinene, followed by Seaman, terpinene, borneol, caryophyllene, and caryophyllene oxide Dltakadynn and at one percent were statistically significant. Manuscript profile

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