List of Articles physicochemical characteristics

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  1 - The effect of addition of kombucha drink on physicochemical, Sensory characteristics and Viability of Probiotic Bacteria of fermented milk
  A. Shahab Lavasani M. Zandi L. Nateghi
  10.30495/jftn.2022.23849.10682
  Introduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability charac More

  Introduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.Material and Methods: the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C. Results: Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products. Conclusion: the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others. Manuscript profile
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  2 - A Review of Greywater Characteristics and Treatment Methods
  masoud rezaeei Mohammad sarafzadeh
  10.22034/jest.2020.10822
  Introduction: Greywater (GW) is defined as wastewater from kitchen, bath and laundry excluding streams from toilets. GW can be classified as either low-load GW (excluding kitchen and laundry) or high-load GW (including kitchen and/or laundry). In recent years many studi More

  Introduction: Greywater (GW) is defined as wastewater from kitchen, bath and laundry excluding streams from toilets. GW can be classified as either low-load GW (excluding kitchen and laundry) or high-load GW (including kitchen and/or laundry). In recent years many studies have been carried out on GW treatment. Method: This review provides information on the GW characteristics, existing guidelines for wastewater reuse and the present state of art in GW treatment as well as their advantages and limitations. Result: This article revealed that GW quality is highly variable and dependent on the source of production. Physical processes have been shown to achieve only a limited treatment of the GW, therefore the use of these methods alone is recommended in the low strength GW. The chemical treatments were reported to provide good removal of the suspended solids, pathogens and surfactants in the low strength grey water but could not efficiently remove the BOD. Biological processes achieved good general treatment of GW, but the nutrient imbalance of GW limits the performance of these systems. Conclusion: However, the combination of aerobic biological process with physical pretreatment and disinfection is recommended in the high strength GW as the most economical solution. Manuscript profile
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  3 - Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life
  meysameh Ahmadi maryam moslehishad
  Pistacia Atlantica subsp.kurdica is one of the varieties of herbs with anti-microbial activitiy which can also play an important role in dough's flavor. The purpose of this study was to evaluate the microbial and sensory properties of samples containing essential oil of More

  Pistacia Atlantica subsp.kurdica is one of the varieties of herbs with anti-microbial activitiy which can also play an important role in dough's flavor. The purpose of this study was to evaluate the microbial and sensory properties of samples containing essential oil of Pistacia atlantica and also physicochemical characteristics of the Dough samples containing microorganisms and essential oil of Pistacia atlantica in comparison with non-essential oil samples at two temperatures were determind. Dough samples were inoculated with essential oil and microorganisms (Staphlicoccus Aureus, Escherichia coli, Kluyveromyces matxianus, Penicillum natatum) (108 CFU‌mL-1) and also microbial According to the results Dough samples containing essential oil showed a higher reduction of microbial load. Also pH and acidity of the samples showed a significant difference with each other and with the essential oil-free sample (P<0.05). In terms of sensory evaluation there are significant difference in the stability properties of the samples with each other and with the control sample (P<0.05). Also duration of shelf-life of dough, temperature, type of microorganisms in the product and utilization of essential oil effect on number of microorganisms, pH and acidity. Dough samples containing essential oil showed antimicrobial properties against inoculated microorganisms. Therefore, pH reduction and acidity increase were significantly lower in samples containing essential oil and in terms of sensory evaluation; it was also accepted by consumers. Manuscript profile
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  4 - Growth of Dieffenbachia amoena ‘Tropic Snow’ in Growing Media Containing Sugarcane Bagasse and Sawdust Vermicompost
  Ali Mahboub Khomami Mohammadov Goshgar Moharam
  Vermicompost produced from sugarcane bagasse (SBV) or sawdust (S) were substituted at a range of different concentration in soilless bedding plant container medium, as a peat: vermiculite: perlite (6:3:1), to evaluate their effects on the growth of Dieffenbachia amoena More

  Vermicompost produced from sugarcane bagasse (SBV) or sawdust (S) were substituted at a range of different concentration in soilless bedding plant container medium, as a peat: vermiculite: perlite (6:3:1), to evaluate their effects on the growth of Dieffenbachia amoena in the greenhouse. Dieffenbachia amoena was grown in container medium PE: VE: P (6:3:1), in that peat substituted with 0%, 10%, 20%, 30%, 40%, 50% and 60% (by volume) SBV. The control consisted of PE: VE: P (6:3:1) alone without SBV or SV. Plants were frequently treated with a nutrient solution for seven months. The greatest growth of Dieffenbachia amoena plant resulted from substitution of 60% SBV or SV instead of peat in PE: VE: P (6:3:1) potting mixtures. We concluded that vermicompost of sugarcane bagasse or sawdust was high quality substitutes for peat. Manuscript profile
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  5 - Assessment of the clay mineralogy effect on Ajabshir soils’ physicochemical characteristics and swelling phenomenon
  Maryam Golnezhad Dariush Ahadi Ravoshti
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