For design and implementation of soil conservation programs, accurate and optimized mapping of soil properties is required. The type of interpolation method is one of the most important issue involved in mapping soil properties. Six ordinary methods of spatial interpola More
For design and implementation of soil conservation programs, accurate and optimized mapping of soil properties is required. The type of interpolation method is one of the most important issue involved in mapping soil properties. Six ordinary methods of spatial interpolation were compared to determine their suitability for estimating some quality properties of topsoil including clay content, electrical conductivity, equivalent calcium carbonate and organic carbon in the Naqade region farmlands located in west Azerbaijan. The area of study region was about 8300 ha. For this purpose, 282 topsoil samples were collected randomly and tested for laboratory analysis. Deterministic methods (radial basis function and global polynomial interpolation) as well as geostatistical estimators (ordinary Kriging) were utilized to map related soil properties. The highest and lowest CV was obtained for EC and clay content variables, respectively. For clay and electrical conductivity, the exponential model, for equivalent calcium carbonate the Gaussian model, and for organic carbon the spherical were the best fitting models to calculate the experimental variogram. According to the results, the ordinary Kriging approach characterized with the minimum error indicator of bias-variance trade-off (BVTO) for evaluating clay, electrical conductivity, equivalent calcium carbonate and organic carbon. The thin plat spline model of radial basis function showed the maximum error in assessment of studied attributes. Eventually, the interpolation maps were generated regard to the most appropriate interpolators.
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Introduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different va More
Introduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different varietiesand regions has caused the suitable enzymatic extraction conditions to be different. The aimof the present study is to evaluate and assess the enzymatic extraction of rapeseed oil and itseffect on the extracted oil.Materials and Methods: In this study for the enzymatic extraction of oil, pectinex ultra SPLand protease were employed. The statistical analyses were carried out using factorialexperiment with three levels of enzyme concentrations (1, 2 and 3%), temperatures (35 ,45and 55ºC) and times (3 ,4 and 5 h) on the oil extraction yield, phosphorous content, acidity,peroxide and protein contents of meal where Okapi variety of Khorasan region was chosen tobe investigated.Results: The results indicated that the enzyme concentration, temperature and time, hadsignificant effects (p<0.01) on the extracted yield, phosphorous content and protein of meal.The enzyme concentration at 2 and 3 %, with temperature at 44 and 55 and time ofincubation for 4 and 5 hours showed to be the most suitable conditions. There were nosignificant differences (p<0.05) between mean values of acidity and peroxide at differentextraction conditions. The changes of acidity and peroxide values under different enzymaticextractions were not statistically significant and they were low at all conditions.Conclusion: The enzyme concentration of 2% and the temperature of 45 ºC and time of 4hours incubation were selected as the optimum conditions for the enzymatic extraction ofcanola oil.
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In this study, the effect of adding ginger (Zingiber officinale) essential oil (500 ppm and 1000 ppm) and storage time (1, 7, 14, and 21 days) on the physicochemical, microbial and sensory properties of yogurt was investigated. The results showed that the amount of ging More
In this study, the effect of adding ginger (Zingiber officinale) essential oil (500 ppm and 1000 ppm) and storage time (1, 7, 14, and 21 days) on the physicochemical, microbial and sensory properties of yogurt was investigated. The results showed that the amount of ginger essential oil had a significant effect on acidity, synersis and the total population of mold and yeast (p < 0.05). As the amount of ginger essential oil increased, the synersis and the amount of mold and yeast decreased significantly, but the amount of ginger essential oil did not have a significant effect on the dry matter (p < 0.05). Storage time also had a significant effect on all measurement factors except acidity (p < 0.05). Over time, the amount of synersis and mold and yeast population in the control sample and treatment containing 500 ppm of essential oil increased and the pH decreased, but in the sample of yogurt containing 1000 ppm of ginger essential oil, no mold and yeast was observed until the last day of storage also pH remained constant during storage. The results of statistical analysis of sensory evaluation of yogurt samples also showed that with increasing the amount of ginger essential oil, the tissue score did not change significantly, but with increasing the amount of essential oil, the flavor and overall acceptance index increased (p < 0.05).The results show that adding ginger essential oil increases the shelf life of yogurt and improves yogurt sensory properties.
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