University of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Nondestructive quality evaluation of Abbot Kiwifruit using electronic noseNondestructive quality evaluation of Abbot Kiwifruit using electronic nose195128510.22059/ijbse.2014.51285FAAminForoughi RadSeyed SaeedMohtasebi0000-0002-4031-1095MahdiGhasemiMahmoudOmidJournal Article20130406Currently, nondestructive quality evaluation of various agricultural products are being developed and used. In this study, application of an electronic nose system for the quality assessment of kiwifruit (Abbot variety) is used. Electronic nose system coupled with artificial neural network (ANN) and principal component analysis (PCA) techniques was able to classify unripe, half-ripe, ripe, over-ripe and spoiled kiwifruit cultivars successfully. The two main components & , contains about 99% of variance without overlapping. The success rate for ANN was found to be 100%. The minimum and maximum mean square error was obtained for the Half-ripe and spoiled samples as 0.02523 & 0.00198, respectively. In this paper, stiffness as a quality indicator for kiwi was measured and them predicted by electronic nose data. Analysis of the results showed that the kiwifruit firmness after harvest (unripe, half-ripe, ripe and overripe) has significant difference at 5%. Using artificial neural network, the firmness prediction of Abbot variety of kiwifruit through ripening stages aroma determined with the coefficient Electronic nose system can be considered as a reliable tool for the monitoring of kiwifruits in storage conditions.Currently, nondestructive quality evaluation of various agricultural products are being developed and used. In this study, application of an electronic nose system for the quality assessment of kiwifruit (Abbot variety) is used. Electronic nose system coupled with artificial neural network (ANN) and principal component analysis (PCA) techniques was able to classify unripe, half-ripe, ripe, over-ripe and spoiled kiwifruit cultivars successfully. The two main components & , contains about 99% of variance without overlapping. The success rate for ANN was found to be 100%. The minimum and maximum mean square error was obtained for the Half-ripe and spoiled samples as 0.02523 & 0.00198, respectively. In this paper, stiffness as a quality indicator for kiwi was measured and them predicted by electronic nose data. Analysis of the results showed that the kiwifruit firmness after harvest (unripe, half-ripe, ripe and overripe) has significant difference at 5%. Using artificial neural network, the firmness prediction of Abbot variety of kiwifruit through ripening stages aroma determined with the coefficient Electronic nose system can be considered as a reliable tool for the monitoring of kiwifruits in storage conditions.https://ijbse.ut.ac.ir/article_51285_c25b8437cd842d4feb1a05035f8ed711.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Planning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz ProvincePlanning and Scheduling Barley Production Mechanization Project Using the PERT Network: Case Study Alborz Province11225128610.22059/ijbse.2014.51286FAMohammadSharifiUniversity Of TehranAsadollahAkramAssociate Professor in Department of Agricultural Machinery EngineeringShahinRafieeProfessor in Department of Agricultural Machinery EngineeringMajidSabzehparvarPh.D. in the field of Industrial Engineering from Iran University of Science & TechnologyJournal Article20121114Agricultural mechanization project must be identified in a short time frame to do a certain way; otherwise, cost is not the time to come and will also result in reduced yield. To avoid these costs in farming systems is necessary in any region that agricultural mechanization projects are and scheduling and planning as well as scientific until activities included in the project to fruition are done in the correct order and at the right time. Nature of agricultural projects - with its perform certain activities in a series of times - the closer PERT network is a network technology so PERT networks were used for planning and scheduling production mechanization barley at Alborz province. Barley for mechanized production data required by researchers from the fields of observation and questionnaire were collected by farmers. Project work break down structure diagram has been determined and it was drawn. PERT networks in the project were drawn and analyzed. The shortest time possible mechanized barley production is 228.20 days. likely to reach 99% of the product mechanized barley project completed in less than 240 days. with likely 95%, product barley project lasts 231.45 days.Agricultural mechanization project must be identified in a short time frame to do a certain way; otherwise, cost is not the time to come and will also result in reduced yield. To avoid these costs in farming systems is necessary in any region that agricultural mechanization projects are and scheduling and planning as well as scientific until activities included in the project to fruition are done in the correct order and at the right time. Nature of agricultural projects - with its perform certain activities in a series of times - the closer PERT network is a network technology so PERT networks were used for planning and scheduling production mechanization barley at Alborz province. Barley for mechanized production data required by researchers from the fields of observation and questionnaire were collected by farmers. Project work break down structure diagram has been determined and it was drawn. PERT networks in the project were drawn and analyzed. The shortest time possible mechanized barley production is 228.20 days. likely to reach 99% of the product mechanized barley project completed in less than 240 days. with likely 95%, product barley project lasts 231.45 days.https://ijbse.ut.ac.ir/article_51286_80b92f4119ff2f7a031fc827dc6e61a4.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Acid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughsAcid production, acid and bile resistance of lactobacillus strains isolated from traditional sourdoughs23305128710.22059/ijbse.2014.51287FAAkbarBahramiMSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, IranSeyed HadiPeighambardoustAssociate Prof., Department of Food Science, College of Agriculture, University of TabrizAbolfazlGolshan TaftiAgricultural Engineering Research Department, Kerman Agricultural and Natural Resources Research Center, Tehran Road, KermanJournal Article20120917The study of biochemical characteristics and metabolic activity of Lactobacilli is necessary for selecting strains to be used as starter cultures for bread production. In this study, biochemical characteristics, acidification and probiotic properties of Lactobacillus strains (Lactobacillus plantarum, L. curvatus, L. paralimentarius) isolated from traditional sourdoughs were evaluated. All three Lactobacillus strains showed growth at 15ºC and different levels of NaCl (2, 4, 6.5%) and pH (4.4, 9.6). Lactobacillus plantarum was capable of growing at 45°C. The Lactobacillus strains had capacity to ferment a large spectrum of carbohydrates. Lactobacillus plantarum and Lactobacillus curvatus was able to ferment pentoses (xylose and arabinose). Lactobacillus curvatus and Lactobacillus paralimentarius did not ferment rhamnose. The lactobacillus strains showed a proper acidifying ability after 9 h of incubation at 30°C, with pH values between 4.5 and 4.9. The results showed that Lactobacillus plantarum and Lactobacillus paralimentarius have potential probiotic value according to acid and bile tolerance tests.The study of biochemical characteristics and metabolic activity of Lactobacilli is necessary for selecting strains to be used as starter cultures for bread production. In this study, biochemical characteristics, acidification and probiotic properties of Lactobacillus strains (Lactobacillus plantarum, L. curvatus, L. paralimentarius) isolated from traditional sourdoughs were evaluated. All three Lactobacillus strains showed growth at 15ºC and different levels of NaCl (2, 4, 6.5%) and pH (4.4, 9.6). Lactobacillus plantarum was capable of growing at 45°C. The Lactobacillus strains had capacity to ferment a large spectrum of carbohydrates. Lactobacillus plantarum and Lactobacillus curvatus was able to ferment pentoses (xylose and arabinose). Lactobacillus curvatus and Lactobacillus paralimentarius did not ferment rhamnose. The lactobacillus strains showed a proper acidifying ability after 9 h of incubation at 30°C, with pH values between 4.5 and 4.9. The results showed that Lactobacillus plantarum and Lactobacillus paralimentarius have potential probiotic value according to acid and bile tolerance tests.https://ijbse.ut.ac.ir/article_51287_79da367e172d2320faed351cade7f8a4.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Effect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti breadEffect of guar and carboxy methyl cellulose gums on chemical, rheological, organoleptic and staling properties of Chapatti bread31365128810.22059/ijbse.2014.51288FASaraMovahedHosseinAhmadi ChenarbonMehrmahVafaieJournal Article20130122Chapatti is high consuming bread in the SouthEast countries of Asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. In this research, the effects of guar and CMC gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. Based on results, gum addition in different levels increased moisture and ash contends and improved rheological properties such as water absorption, dough development time, dough resistance, dough softening and Farinograph quality as well as organoleptic properties including taste, color of crust, chewiness, texture, baking uniformity, breakage and stretch of crust and symmetry compared to control sample. Also properties such as resistance to stretch, ability to stretch, (resistance stretch / ability to stretch) and staling rate of samples were decreased with gum addition and the samples with guar gum at concentration of 0.5% giving the best results.Chapatti is high consuming bread in the SouthEast countries of Asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. In this research, the effects of guar and CMC gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. Based on results, gum addition in different levels increased moisture and ash contends and improved rheological properties such as water absorption, dough development time, dough resistance, dough softening and Farinograph quality as well as organoleptic properties including taste, color of crust, chewiness, texture, baking uniformity, breakage and stretch of crust and symmetry compared to control sample. Also properties such as resistance to stretch, ability to stretch, (resistance stretch / ability to stretch) and staling rate of samples were decreased with gum addition and the samples with guar gum at concentration of 0.5% giving the best results.https://ijbse.ut.ac.ir/article_51288_3d37da5b23888dca3b3f1e5bce5b557c.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522The effect of accelerated ripening by encapsulated protease and lipase on texture of brined cheeseThe effect of accelerated ripening by encapsulated protease and lipase on texture of brined cheese37435128910.22059/ijbse.2014.51289FAMahnazAminifarZahraEmam JomeJournal Article20130228In this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. Addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. It also decreases brittleness by fat degradation which is responsible for plasticizing effect. The number and the mean diameter of fat globules which were entrapped in casein network were affected by levels of added lipase. Encapsulated protease decreases hardness and brittleness of brined cheese by casein degradation to low molecular weight peptides and amino acids.., . ...,In this study, the effect of accelerated ripening with encapsulated protease and lipase on physiochemical properties such as fat and moisture, texture and microstructure of brined cheese was investigated. Addition of lipase increases hardness by reducing fat globules diameter and increasing casein matrix junction. It also decreases brittleness by fat degradation which is responsible for plasticizing effect. The number and the mean diameter of fat globules which were entrapped in casein network were affected by levels of added lipase. Encapsulated protease decreases hardness and brittleness of brined cheese by casein degradation to low molecular weight peptides and amino acids.., . ...,https://ijbse.ut.ac.ir/article_51289_1d2b244792caf2129945b5890cd08dae.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Physical and mechanical properties of biodegradable edible film obtained from SalepPhysical and mechanical properties of biodegradable edible film obtained from Salep45515129010.22059/ijbse.2014.51290FAMohammadEkramiZahraEmam JomehMarziehMirzakhaniJournal Article20121219In this study the feasibility of using salep as a new film-forming material was studied. The mechanical properties, water vapor permeability and thickness of salep films incorporated with glycerol were determined. Increasing the content of dry material of salep from 1% to 3%(w/v) increased values for tensile strength and elongation at break from 16.16% and 18.85 MPa to 70.15% and 24.50 MPa respectively. Also values for water vapor permeability, decreased and then increased. Surface and dorsal of Salep edible films studied by Scanning Electron Microscopy to explain structure properties. This study revealed that the salep had a good potential to be used in producing edible films with interesting specifications.In this study the feasibility of using salep as a new film-forming material was studied. The mechanical properties, water vapor permeability and thickness of salep films incorporated with glycerol were determined. Increasing the content of dry material of salep from 1% to 3%(w/v) increased values for tensile strength and elongation at break from 16.16% and 18.85 MPa to 70.15% and 24.50 MPa respectively. Also values for water vapor permeability, decreased and then increased. Surface and dorsal of Salep edible films studied by Scanning Electron Microscopy to explain structure properties. This study revealed that the salep had a good potential to be used in producing edible films with interesting specifications.https://ijbse.ut.ac.ir/article_51290_693eed5aa5475398ce5b51ba8965416a.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Investigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juiceInvestigation on the effect of ultrasonic process on the inactivation of Saccharomyces cervisie in red grape juice53595129110.22059/ijbse.2014.51291FAMaryamNafarZahraEmam JomehMahnazHashemi RavanJournal Article20121008Response surface methodology (RSM) was used in order to find the suitable conditions of ultrasonic treatment for achieving the maximum inactivation rate and anthocynins content during ultrasonic processing of red grape juice. Temperature in 3 levels (25 - 37.5 - 50°C), time in (20 – 30 - 40 minutes) and frequency (0 - 67.5 – 135 kHz) were parameters which effects were studied. Experiments were designed according to central composite design with 3 levels including central and axial points for each mentioned parameter. In these experiments 2 mL of solution containing 0.5 MC Farland (OD=0.13) were add to 100 mL of red grape juice. Results showed that linear and quadratic effects of all 3 parameters (temperature, time and frequency) had significant (p<0.05) effect on the inactivation rate and anthocynins content. Analysis of variances was carried out to obtain the regressions for each response and different model inputs. The most suitable conditions were found to be 37.25°C, 20 minutes and 35 kHz.Response surface methodology (RSM) was used in order to find the suitable conditions of ultrasonic treatment for achieving the maximum inactivation rate and anthocynins content during ultrasonic processing of red grape juice. Temperature in 3 levels (25 - 37.5 - 50°C), time in (20 – 30 - 40 minutes) and frequency (0 - 67.5 – 135 kHz) were parameters which effects were studied. Experiments were designed according to central composite design with 3 levels including central and axial points for each mentioned parameter. In these experiments 2 mL of solution containing 0.5 MC Farland (OD=0.13) were add to 100 mL of red grape juice. Results showed that linear and quadratic effects of all 3 parameters (temperature, time and frequency) had significant (p<0.05) effect on the inactivation rate and anthocynins content. Analysis of variances was carried out to obtain the regressions for each response and different model inputs. The most suitable conditions were found to be 37.25°C, 20 minutes and 35 kHz.https://ijbse.ut.ac.ir/article_51291_db64997444fc61a04260e8bf26eeccf6.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Modeling of Involved Phenomena in UF White Cheese Ripening after Dry SaltingModeling of Involved Phenomena in UF White Cheese Ripening after Dry Salting61725129210.22059/ijbse.2014.51292FAMoloudNouraniIsfahan University of TechnologyNasserHamdamiIsfahan University of TechnologyAliNasirpourIsfahan University of TechnologyJournal Article20130212Ripening is one of the most important stages in production of cheese. In this research to comprehensive study of UF cheese ripening as the major industrial cheese that is produced in Iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. Thus, at first, lipolysis, proteolysis, texture and sensory properties indexes of cheese samples were measured, and the appropriate kinetic model to describe changes in these indexes was determined. Then using the heat transfer model and the relationships that obtained between the acid value with flavor, texture with NPN, and taste with general acceptance, a comprehensive mathematical model was developed to describe the non-aligned movement of salt and water using Fick second law, heat transfer using the Fourier second law and changes in quality characteristics as a function of internal and external factors in UF cheese during ripening and salting with MATLAB software. Then Lipolysis, proteolysis, texture and sensory properties indexes and salt, moisture and temperature profiles were predicted. Comparison of the experimental and predicted data showed a high correlation between the values that predicted by the model and experimental values.Ripening is one of the most important stages in production of cheese. In this research to comprehensive study of UF cheese ripening as the major industrial cheese that is produced in Iran, mass transfer, heat transfer and changes in quality and sensory properties, simultaneously considered and a mathematical model was developed to describe them. Thus, at first, lipolysis, proteolysis, texture and sensory properties indexes of cheese samples were measured, and the appropriate kinetic model to describe changes in these indexes was determined. Then using the heat transfer model and the relationships that obtained between the acid value with flavor, texture with NPN, and taste with general acceptance, a comprehensive mathematical model was developed to describe the non-aligned movement of salt and water using Fick second law, heat transfer using the Fourier second law and changes in quality characteristics as a function of internal and external factors in UF cheese during ripening and salting with MATLAB software. Then Lipolysis, proteolysis, texture and sensory properties indexes and salt, moisture and temperature profiles were predicted. Comparison of the experimental and predicted data showed a high correlation between the values that predicted by the model and experimental values.https://ijbse.ut.ac.ir/article_51292_5e9aaf907b390f77d4947484ad48438f.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Changes in qualitative properties of potato stick during pre-drying and fryingChanges in qualitative properties of potato stick during pre-drying and frying73795129310.22059/ijbse.2014.51293FAMaryamAsadiNasserHamdamiSayed Amir HosseinGoliJournal Article20130204Due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance.One of the important steps in product processing is pre-drying.Sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°C for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°C to moisture content of 70٪. Finally, frying at 180°C for 4 minutes was performed. Color and texture were evaluated during pre-drying whereas color, texture and oil uptake of samples were investigated after frying. The results showed that drying temperature was much effective on product texture while no difference was observed on color and oil uptake of potato sticks. The best quality will be obtained with drying at 70°C to moisture content of 75٪.Due to problems in storage, transport and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance.One of the important steps in product processing is pre-drying.Sticks with 0.8*0.8*8 cm dimensions were prepared, blanched with hot water at 75°C for 10 minutes and dried at four different air temperatures of 50, 60, 70 and 80°C to moisture content of 70٪. Finally, frying at 180°C for 4 minutes was performed. Color and texture were evaluated during pre-drying whereas color, texture and oil uptake of samples were investigated after frying. The results showed that drying temperature was much effective on product texture while no difference was observed on color and oil uptake of potato sticks. The best quality will be obtained with drying at 70°C to moisture content of 75٪.https://ijbse.ut.ac.ir/article_51293_9745f4e4850e9f26f4126a965e1ec7a3.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522Effect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread VolumeEffect of Pre-fermentation and Freezing Temperature of Sangak Dough on the Yeast Activity and Sangak Bread Volume81875129410.22059/ijbse.2014.51294FASayyed VahidAyaticorresponding authorNaserHamdamiSecond AuthorJournal Article20130406In this study the impact of freezing rate and degree of pre-fermentation on Sangak frozen dough and its bread was assessed. The pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. The pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °C. It was followed by one day storage at -18 °C. After storage period a second fermentation (in some case there was no second fermentation) was done and in order to finish the fermented dough was baked. Sangak frozen dough quality was assessed by measuring yeast survival and gassing power after thawing. Characteristics of frozen dough bread were evaluated by measuring density after baking. Results showed that viability of yeast initially increased and then decreased by increasing freezing rate, so that at -25 °C the most viability was observed. The maximum yeast viability was observed at short pre-fermentation (30 min). A direct relationship was observed between gassing power and yeast viability. The lowest bread density was obtained with the highest freezing rate and with the short pre-fermentation time.In this study the impact of freezing rate and degree of pre-fermentation on Sangak frozen dough and its bread was assessed. The pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. The pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °C. It was followed by one day storage at -18 °C. After storage period a second fermentation (in some case there was no second fermentation) was done and in order to finish the fermented dough was baked. Sangak frozen dough quality was assessed by measuring yeast survival and gassing power after thawing. Characteristics of frozen dough bread were evaluated by measuring density after baking. Results showed that viability of yeast initially increased and then decreased by increasing freezing rate, so that at -25 °C the most viability was observed. The maximum yeast viability was observed at short pre-fermentation (30 min). A direct relationship was observed between gassing power and yeast viability. The lowest bread density was obtained with the highest freezing rate and with the short pre-fermentation time.https://ijbse.ut.ac.ir/article_51294_8075d0ac9c83695b1fdb13dd4d81147b.pdfUniversity of Tehran PressIranian Journal of Biosystem Engineering2008-480345120140522English AbstractEnglish Abstract1105273710.22059/ijbse.2014.52737FAJournal Article20150208https://ijbse.ut.ac.ir/article_52737_3873f0e2e0f51b663c9ce48a6bc965f7.pdf