University of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Non-destructive assessment of egg freshness using UV-IR spectroscopy and determination of the effective wavelength domainNon-destructive assessment of egg freshness using UV-IR spectroscopy and determination of the effective wavelength domain1011125011710.22059/ijbse.2014.50117FASamanAbdananAssistant professor, Faculty of Agriculture, Ramin Khuzestan University of Agriculture and Natural ResourcesSaeedMinaeiAssociate professor, Faculty of Agriculture, Tarbiat Modares UniversityEzadinMohajeraniAssociate professor, Faculty of Physics, Shahid Beheshti UniversityMohammad AmirKarimi Torshizi4Assistant professor, Faculty of Agriculture, , Tarbiat Modares UniversityJournal Article20120314Therefore, the objective of this study is to test the feasibility of UV-IR transmission spectroscopy for the non-destructive assessment of the freshness of an individual egg as an alternative for traditional inspection methods. To obtain a considerable variation in freshness, groups consisting of 10 eggs were stored (30 7 oC and 25% 4 RH) for 30 days. Data obtained from non-destructive spectral measurements were compared with three destructive freshness parameters including Haugh units (HU), albumen and yolk pH as well as yolk coefficient (YC(. Partial least squares regression (PLSR) and principal component regression (PCR) models are built in order to predict HU, pH and YC based on the transmission spectra. The correlation coefficients between the predicted value and the measured value are 0.88, 0.86 and 0.78 for HU, YC and pH of the albumen, respectively, in the PLSR method and 0.64, 0.62 and 0.41 for HU, YC and pH of the albumen, respectively, in the PCR method. These results show that the light transmission spectrum of an egg provides better quantitative information about egg freshness based on PLSR method. Effective information concerning egg freshness is restricted to the wavelength interval between 510 and 820 nm.Therefore, the objective of this study is to test the feasibility of UV-IR transmission spectroscopy for the non-destructive assessment of the freshness of an individual egg as an alternative for traditional inspection methods. To obtain a considerable variation in freshness, groups consisting of 10 eggs were stored (30 7 oC and 25% 4 RH) for 30 days. Data obtained from non-destructive spectral measurements were compared with three destructive freshness parameters including Haugh units (HU), albumen and yolk pH as well as yolk coefficient (YC(. Partial least squares regression (PLSR) and principal component regression (PCR) models are built in order to predict HU, pH and YC based on the transmission spectra. The correlation coefficients between the predicted value and the measured value are 0.88, 0.86 and 0.78 for HU, YC and pH of the albumen, respectively, in the PLSR method and 0.64, 0.62 and 0.41 for HU, YC and pH of the albumen, respectively, in the PCR method. These results show that the light transmission spectrum of an egg provides better quantitative information about egg freshness based on PLSR method. Effective information concerning egg freshness is restricted to the wavelength interval between 510 and 820 nm.https://ijbse.ut.ac.ir/article_50117_f9b967f90d6d4f337346abb82ea7037b.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Investigation of Absorber Plate Porosity effects on a Solar Air Heater Performance With Slatted GlassInvestigation of Absorber Plate Porosity effects on a Solar Air Heater Performance With Slatted Glass1131185011810.22059/ijbse.2014.50118FAMaryamZamanianPostgraduate student, Ag. Eng. Department, Shiraz UniversityAliZomorodianprofessor, Ag. Eng. Department, Shiraz UniversityJournal Article20120628In this research a flat plate solar air collector was investigated under direct solar radiation consisted of a slatted glass cover, perforated absorber aluminum sheets (porosity 0.0177, 0.0314 and absorber thickness of 2.5 mm). The effect of porosity on absorber efficiency of collector was evaluated. Six levels of air mass flow rates (0.0056 to 0.0385 kg m-2 s-1) were adopted.<br />Average solar energy was reported to be 1040 Wm-2. The experimental results show that thermal efficiency of collector increases by an increase in the porosity of the absorber. This improvement may be due to an increase in heat transfer surface area within the porous medium at higher air mass flux which yields a higher heat transfer coefficient. The absorber with lower porosity shows a better thermal efficiency at lower air mass flux because the air flows in the shorter path through the outlet air channel and may not able to cool the absorber effectively. In the minimum air flow rate, absorber efficiency with porosity 0.0177 & 0.0314 are 0.31 & 0.29 respectively whereas, at the maximum flow, efficiency shows an enormous change of 0.83 and 0.88 respectively. This solar air heater can be used for drying agricultural products, and etc.In this research a flat plate solar air collector was investigated under direct solar radiation consisted of a slatted glass cover, perforated absorber aluminum sheets (porosity 0.0177, 0.0314 and absorber thickness of 2.5 mm). The effect of porosity on absorber efficiency of collector was evaluated. Six levels of air mass flow rates (0.0056 to 0.0385 kg m-2 s-1) were adopted.<br />Average solar energy was reported to be 1040 Wm-2. The experimental results show that thermal efficiency of collector increases by an increase in the porosity of the absorber. This improvement may be due to an increase in heat transfer surface area within the porous medium at higher air mass flux which yields a higher heat transfer coefficient. The absorber with lower porosity shows a better thermal efficiency at lower air mass flux because the air flows in the shorter path through the outlet air channel and may not able to cool the absorber effectively. In the minimum air flow rate, absorber efficiency with porosity 0.0177 & 0.0314 are 0.31 & 0.29 respectively whereas, at the maximum flow, efficiency shows an enormous change of 0.83 and 0.88 respectively. This solar air heater can be used for drying agricultural products, and etc.https://ijbse.ut.ac.ir/article_50118_b40dd7e0d001a541fdfa6fcb5048aacd.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Design, Fabrication and Evaluation of Sesame Continuous HullerDesign, Fabrication and Evaluation of Sesame Continuous Huller1191245011910.22059/ijbse.2014.50119FASeyed MehdiNassiriAssistant professor, Department of Mechanics of Agricultural Machinery, Shiraz University, ShirazNejatSadeghiMsc. Student, Department of Mechanics of Agricultural Machinery, Shiraz University, ShirazJournal Article20130220Dehaulling is one of the important stages in sesame grain processing. It includes soaking, dehusking the grain, and separating the husks from kernels. In the present study, a continuous dehuller for an industrial continuous process layout of grain was designed, fabricated and evaluated. The slope and speed of dehuller were the main factors for laboratory experiments. Results depicted both factors have significant effect on dehulling efficiency (p=0.01). Maximum efficiency was measured about 84 percent at zero slope and minimum speed of dehuller in a single pass trial. A strong linear relationship between dehulling duration time and efficiency with correlation coefficient of 0.80 was observed. This machine has capability of extra efficiency with increasing in dehulling duration through other adjustments.Dehaulling is one of the important stages in sesame grain processing. It includes soaking, dehusking the grain, and separating the husks from kernels. In the present study, a continuous dehuller for an industrial continuous process layout of grain was designed, fabricated and evaluated. The slope and speed of dehuller were the main factors for laboratory experiments. Results depicted both factors have significant effect on dehulling efficiency (p=0.01). Maximum efficiency was measured about 84 percent at zero slope and minimum speed of dehuller in a single pass trial. A strong linear relationship between dehulling duration time and efficiency with correlation coefficient of 0.80 was observed. This machine has capability of extra efficiency with increasing in dehulling duration through other adjustments.https://ijbse.ut.ac.ir/article_50119_1813a5e9b4427704bef5c02213a6ef85.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Application of artificial neural network and adaptive neuro-fuzzy inference systems in determining the moisture content in green tea sheets based on colored parametersApplication of artificial neural network and adaptive neuro-fuzzy inference systems in determining the moisture content in green tea sheets based on colored parameters1251335012010.22059/ijbse.2014.50120FAMohammadShahabi GhoyonloeMS.c. StudentShahinRafieeProfessor, University College of Agriculture and Natural Resources, University of TehranSeyed SaeidMohtasebiProfessor, University College of Agriculture and Natural Resources, University of Tehran0000-0002-4031-1095SoleimanHosseinpourformer Graduated Student, University College of Agriculture and Natural Resources, University of TehranJournal Article20120610Using image processing and artificial intelligence systems in agriculture and food industry is increasing daily. The purpose of this research is to study the feasibility of using image processing technique in predicting process of moisture content changes on green tea sheets during the drying using predictive artificial intelligence systems such as: artificial neural networks and adaptive neuro-fuzzy inference system. The drying experiments were conducted at five temperatures of 50, 60, 70, 80 and 90 °C and three air flow rates of 0.5, 1 and 1.5 m/s using thin layer method. The results gained out of extracting colorful images took from upper view of samples were applied as input data of artificial intelligence systems for determining moisture content. Finally, the best results predicted by the artificial neural network with two hidden layers contained (12 neurons in the first layer and 15 neurons on the second layer) with correlation coefficient of 0.948 and root mean square error of 0.092, respectively.Using image processing and artificial intelligence systems in agriculture and food industry is increasing daily. The purpose of this research is to study the feasibility of using image processing technique in predicting process of moisture content changes on green tea sheets during the drying using predictive artificial intelligence systems such as: artificial neural networks and adaptive neuro-fuzzy inference system. The drying experiments were conducted at five temperatures of 50, 60, 70, 80 and 90 °C and three air flow rates of 0.5, 1 and 1.5 m/s using thin layer method. The results gained out of extracting colorful images took from upper view of samples were applied as input data of artificial intelligence systems for determining moisture content. Finally, the best results predicted by the artificial neural network with two hidden layers contained (12 neurons in the first layer and 15 neurons on the second layer) with correlation coefficient of 0.948 and root mean square error of 0.092, respectively.https://ijbse.ut.ac.ir/article_50120_70c87e14744f5e03b45baf541f66775d.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Full chain of energy in ethanol production from sugar cane molasses in IranFull chain of energy in ethanol production from sugar cane molasses in Iran1351425012110.22059/ijbse.2014.50121FAMohsenGhadiryanfarPh. D. Student, Faculty of Agricultural Engineering and Technology, University of TehranAlirezaKeyhaniProfessor, Faculty of Agricultural Engineering and Technology, University of TehranMahmoodOmidProfessors, Faculty of Agricultural Engineering and Technology, University of TehranJournal Article20121028https://ijbse.ut.ac.ir/article_50121_df875de1f6473b8bfd508d679bb57e7e.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Effect of osmotic dehydration on microstructure, shrinkage, rehydration ratio and sensory properties of quince slices pretreated by active edible coatingEffect of osmotic dehydration on microstructure, shrinkage, rehydration ratio and sensory properties of quince slices pretreated by active edible coating1431535012210.22059/ijbse.2014.50122FAMinaAkbarianM. Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of TabrizBabakGhanbarzadehAssociated Professor , Department of Food Science and Technology, Faculty of Agriculture, University of TabrizMahmoodSowtiAssistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of TabrizJalalDehgannyaAssistant Professor of Department of Food Science and Technology, Faculty of Agriculture, University of TabrizJournal Article20120917https://ijbse.ut.ac.ir/article_50122_3bd8d827b20e42841fd75530d5b541d8.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Effect of CIPC application on potato changes during the storageEffect of CIPC application on potato changes during the storage1551645012310.22059/ijbse.2014.50123FAFarzadGoodarziInstructor, Agricultural Engineering Research Department, Agricultural Research Center of HamedanHamedFatemianAssistant Professor, Agricultural Engineering Research InstituteJournal Article20121231https://ijbse.ut.ac.ir/article_50123_bd7a31269764d246e52b93976f034647.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Effect of Different Dehulling Methods on Some Physical and Chemical Properties of Iranian Carob Bean GumEffect of Different Dehulling Methods on Some Physical and Chemical Properties of Iranian Carob Bean Gum1651725012410.22059/ijbse.2014.50124FASanazKhaligi1MSc student, Department of Food Science and Technology, Faculty ofSoleimanAbbasiAssociate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares UniversityMohammad HosseinAziziAssociate Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University,Journal Article20121003In this study, the morphological and chemical properties of carob pods and carob beans as well as the effect of different extraction, and purification methods on the physical and chemical properties of the purified gums have been investigated. In order to dehusk carob beans, boiling water as well as acidic methods were used. The endosperm powder was prepared and the effect of endosperm powder concentration (1– 3%), pH (4, 7, and 10) and heat treatment (50– 90°C) on the extraction of the crude gum were evaluated based on an RSM design. The resulting dispersion was centrifuged and the supernatant recovered. Purification of the gum was followed by adding alcohols and acetone into the supernatant. Results of dehulling treatment showed that the endosperms which treated by sulfuric acid (twice) were more transparent than others. Moreover, the solubility of the gum was increased by rising the temperature.In this study, the morphological and chemical properties of carob pods and carob beans as well as the effect of different extraction, and purification methods on the physical and chemical properties of the purified gums have been investigated. In order to dehusk carob beans, boiling water as well as acidic methods were used. The endosperm powder was prepared and the effect of endosperm powder concentration (1– 3%), pH (4, 7, and 10) and heat treatment (50– 90°C) on the extraction of the crude gum were evaluated based on an RSM design. The resulting dispersion was centrifuged and the supernatant recovered. Purification of the gum was followed by adding alcohols and acetone into the supernatant. Results of dehulling treatment showed that the endosperms which treated by sulfuric acid (twice) were more transparent than others. Moreover, the solubility of the gum was increased by rising the temperature.https://ijbse.ut.ac.ir/article_50124_8be0a7c741e0ba9c22115c800f3dc718.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing Xanthan and Carboxy Methyl Cellulose gumsEvaluation of chemical, staling and organoleptic properties of free – gluten cakes containing Xanthan and Carboxy Methyl Cellulose gums1731785012510.22059/ijbse.2014.50125FASaraMovahhedAssisstant Professor, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranSaraRanjbarGraduate Student, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranHosseinAhmadi ChenarbonAssisstant Professor, Department of Agronomy, Varamin - Pishva Branch, Islamic Azad University, Varamin, IranJournal Article20121003Regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. Rices is often advised for people suffering from coeliac. In this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. The said gums were added at two concentrations of 0.25% and 0.75% and the effects of different concentrations were evaluated on different properties of rice cakes. Results obtained from chemical tests showed that moisture, ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. Also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples.Regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. Rices is often advised for people suffering from coeliac. In this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. The said gums were added at two concentrations of 0.25% and 0.75% and the effects of different concentrations were evaluated on different properties of rice cakes. Results obtained from chemical tests showed that moisture, ash and protein content of samples containing xanthan and carboxy methyl celloulose gums was increased compared with control sample. Also adding of the said gums at two concentrations mention resulted in an improvement of sensory and staling properties compared with control samples.https://ijbse.ut.ac.ir/article_50125_30c8436e35e440822ed1355b3a1c2dfb.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480344220140220Possibility of Using Sulfured or Enzyme Solutions to Extract Pigment from Saffron PetalsPossibility of Using Sulfured or Enzyme Solutions to Extract Pigment from Saffron Petals1791915012610.22059/ijbse.2014.50126FALeilaLotfi1 Gradute Students, Food Science and Engineering Department, College of Agricultural Engineering and Technology, University of TehranAhmadKalbasi-AshtariAssociate professor, Food Science and Engineering Department, College of Agricultural Engineering and Technology, University of TehranManoochehrHamediProfessor in Food Science and Engineering Department, College of Agricultural Engineering and Technology, University of TehranFreshtehGhorbaniGradute Students, Food Science and Engineering Department, College of Agricultural Engineering and Technology, University of TehranJournal Article20120822https://ijbse.ut.ac.ir/article_50126_aff45b7fef87f7bcd214879ff24025cd.pdf