University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Life cycle assessment of cotton production in Golestan province based on the production of biomass, energy and net income Life cycle assessment of cotton production in Golestan province based on the production of biomass, energy and net income 95 104 55667 10.22059/ijbse.2015.55667 FA Mehdi Khojastehpour Associate Professor, Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran 0000-0002-8107-9026 Alireza Taheri-Rad MSc Student of Mechanization, Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran Amin Nikkhah MSc Student of Mechanization, Department of Biosystems Engineering, Ferdowsi University of Mashhad, Mashhad, Iran Journal Article 2014 08 06 The main objective of this study was to investigate the environmental impacts of cotton production in Golestan province of Iran using life cycle assessment methodology. The data used in the study were obtained from cotton farmers with face-to-face questionnaire method during 2011-2012. The questionnaires included total inputs of cotton production in the region and yield weight. Environmental impacts based on three functional units (FU) including: the production of one ton biomass, generation of 1000 MJ energy and 10000 Toman net income were investigated. Environmental impacts were evaluated into seven impact categories including global warming, acidification, terrestrial eutrophication, land use, depletion of water resources, depletion of fossil resources and depletion of phosphate and potash resources. Results showed that the terrestrial eutrophication and depletion of fossil resources in terms of environmental index (EcoX) and resource depletion index (RDI) had the highest potential environmental impacts. EcoX for one ton production of cotton, generation of 1000 MJ energy and 10000 Toman net income were calculated as 0.832, 0.048 and 0.036, respectively. RDI for these three functional units were 6.825, 0.396 and 0.296, respectively. The main objective of this study was to investigate the environmental impacts of cotton production in Golestan province of Iran using life cycle assessment methodology. The data used in the study were obtained from cotton farmers with face-to-face questionnaire method during 2011-2012. The questionnaires included total inputs of cotton production in the region and yield weight. Environmental impacts based on three functional units (FU) including: the production of one ton biomass, generation of 1000 MJ energy and 10000 Toman net income were investigated. Environmental impacts were evaluated into seven impact categories including global warming, acidification, terrestrial eutrophication, land use, depletion of water resources, depletion of fossil resources and depletion of phosphate and potash resources. Results showed that the terrestrial eutrophication and depletion of fossil resources in terms of environmental index (EcoX) and resource depletion index (RDI) had the highest potential environmental impacts. EcoX for one ton production of cotton, generation of 1000 MJ energy and 10000 Toman net income were calculated as 0.832, 0.048 and 0.036, respectively. RDI for these three functional units were 6.825, 0.396 and 0.296, respectively. https://ijbse.ut.ac.ir/article_55667_cb24ef3284c9fa50d6af86d21dc35b64.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Study on the feasibility of functional synbiotic yoghurt producted from camel milk and oat β-glucan Study on the feasibility of functional synbiotic yoghurt producted from camel milk and oat β-glucan 105 116 55668 10.22059/ijbse.2015.55668 FA Zhaleh Sadata Ladjevardi Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Mohamad Said Yarmand Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. Zahra Emam-Djome Department of Food Science & Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran. 0000-0002-1690-1968 Amir Niasari-Naslaji Department of Clinical Sciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran Journal Article 2014 01 02 Regarding the unique properties of camel milk, it can be used as a nutraceutical product. In this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. Independent variables (all in three levels) in this study were: β-glucan (prebiotic agent)  0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 – 1.5% and storage time 0 - 7 -14 days. The least amount of syneresis (0%) was obtained when the highest percentage of β-glucan (3%) and fat content (5%) were used. Least pH (pH=4.06) was observed in non-fat yoghurt (0% fat) when it was inoculated with an increased amount of probiotic bacteria (1.5%), β-glucan (2%) and time (fourteen day). The optimum viability of probiotic bacteria in yoghurt (10⁷ cfu/mL) was obtained by increasing β-glucan and reducing fat contents at early days of storage. The highest viscosity was obtained at 7^th days of storage when the highest content of β-glucan (3%) and fat (2.5%) were used. According to test panel analyses its overall acceptance and taste became better when the concentration of β-glucan and storage time increased. Regarding the unique properties of camel milk, it can be used as a nutraceutical product. In this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. Independent variables (all in three levels) in this study were: β-glucan (prebiotic agent)  0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 – 1.5% and storage time 0 - 7 -14 days. The least amount of syneresis (0%) was obtained when the highest percentage of β-glucan (3%) and fat content (5%) were used. Least pH (pH=4.06) was observed in non-fat yoghurt (0% fat) when it was inoculated with an increased amount of probiotic bacteria (1.5%), β-glucan (2%) and time (fourteen day). The optimum viability of probiotic bacteria in yoghurt (10⁷ cfu/mL) was obtained by increasing β-glucan and reducing fat contents at early days of storage. The highest viscosity was obtained at 7^th days of storage when the highest content of β-glucan (3%) and fat (2.5%) were used. According to test panel analyses its overall acceptance and taste became better when the concentration of β-glucan and storage time increased. https://ijbse.ut.ac.ir/article_55668_4c32c52c6ba653f1ac69eccc09afc408.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Design, construction and evaluation of the automatics position control system of tillage tools Design, construction and evaluation of the automatics position control system of tillage tools 117 123 55669 10.22059/ijbse.2015.55669 FA Iman Fallahi Former Graduated Student, Ferdowsi University of Mashhad Mohammad Hossein Aghkhani Associate Professor Ferdowsi University of Mashhad Mohammad Reza Bayati Ferdowsi University of Mashhad 0000-0002-8048-3529 Journal Article 2013 09 29 The new device made in this study could calculate the proper position of tillage tools relative to the land surface at each point, and hydraulic operator set its optimum position. The optimum position of tools is calculated by depth control software developed for this device, and its input data were depth for root development. The performance of device was tested on subsoiler for precision tillage operation. The accuracy of applying the desired depth was studied in laboratory and also agricultural land. Factors considered in the laboratory were type of depth changing (increasing or decreasing) and seven steps of depth changing in the range of 0 to 350 mm with 50 mm interval. In the field test, in addition to the above mentioned factors, gear changing was also considered (gear 1, 2, 3 of Massey Ferguson Tractor). Precision deficiency for laboratory test was 3.3 percent for increasing and 3.83 percent for decreasing of depth. The precision deficiency in agricultural land was 4.19 percent for gear one, 5.19 percent for gear two and 5.78 percent for gear three. Eventually, this amount for decreasing of depth was 6.84 percent for gear one, 4.67 percent for gear two and 6.14 percent for gear three. The new device made in this study could calculate the proper position of tillage tools relative to the land surface at each point, and hydraulic operator set its optimum position. The optimum position of tools is calculated by depth control software developed for this device, and its input data were depth for root development. The performance of device was tested on subsoiler for precision tillage operation. The accuracy of applying the desired depth was studied in laboratory and also agricultural land. Factors considered in the laboratory were type of depth changing (increasing or decreasing) and seven steps of depth changing in the range of 0 to 350 mm with 50 mm interval. In the field test, in addition to the above mentioned factors, gear changing was also considered (gear 1, 2, 3 of Massey Ferguson Tractor). Precision deficiency for laboratory test was 3.3 percent for increasing and 3.83 percent for decreasing of depth. The precision deficiency in agricultural land was 4.19 percent for gear one, 5.19 percent for gear two and 5.78 percent for gear three. Eventually, this amount for decreasing of depth was 6.84 percent for gear one, 4.67 percent for gear two and 6.14 percent for gear three. https://ijbse.ut.ac.ir/article_55669_607f0983eb80ec6f1a5727c2e59c4913.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Analysis energy consumption in greenhouse cucumber production (a case study in Tehran province) Analysis energy consumption in greenhouse cucumber production (a case study in Tehran province) 125 134 55670 10.22059/ijbse.2015.55670 FA Reza Esfanjari Kenari Ph. D. Student, Faculty of Agriculture, University of Zabol Mahdi Shaabanzadeh Ph. D. Student, University College of Agriculture and Natural Resources, University of Tehran Parinaz Jansooz Ph. D. Student, Faculty of Agriculture, University of Zabol Ahmad Omidi Ph. D. Student, University College of Agriculture and Natural Resources, University of Tehran Journal Article 2014 06 25 With the increasing world population and Limitations on arable land, increasing the yield per unit is one of alternatives human food supply. Greenhouse cultivation as one ways of increase the performance can arrive this purpose. But the energy restriction of another human challenges, So that increase the performance without considering energy consumption almost appears to be meaningless. Due to the high energy consumption in the greenhouse productions, in this study were evaluated the energy consumption and energy indices in the greenhouse cucumber productions in Tehran province. Also, the energy efficiency of firms was examined whit using Data Envelopment Analysis (DEA) method. The data for this study has been gathered through interviews from 160 cucumber producers of Tehran greenhouse in 2013. The results of this study showed that energy efficiency, energy productivity, net energy and specific energy is equal to 0.52, 0.65 kg/ MJ,-73180 MJ/ ha and 1/52 MJ /Kg, respectively. The share of direct, indirect, renewable and nonrenewable energies from total energy consumption was calculated 0.86, 0.14, 0.04 and 0.96, respectively. Also the result indicates the greenhouses are not efficiency,So that in this firms increase in input consumptions is more than production increase. Finally, this issue reduced the energy efficiency of the units. With the increasing world population and Limitations on arable land, increasing the yield per unit is one of alternatives human food supply. Greenhouse cultivation as one ways of increase the performance can arrive this purpose. But the energy restriction of another human challenges, So that increase the performance without considering energy consumption almost appears to be meaningless. Due to the high energy consumption in the greenhouse productions, in this study were evaluated the energy consumption and energy indices in the greenhouse cucumber productions in Tehran province. Also, the energy efficiency of firms was examined whit using Data Envelopment Analysis (DEA) method. The data for this study has been gathered through interviews from 160 cucumber producers of Tehran greenhouse in 2013. The results of this study showed that energy efficiency, energy productivity, net energy and specific energy is equal to 0.52, 0.65 kg/ MJ,-73180 MJ/ ha and 1/52 MJ /Kg, respectively. The share of direct, indirect, renewable and nonrenewable energies from total energy consumption was calculated 0.86, 0.14, 0.04 and 0.96, respectively. Also the result indicates the greenhouses are not efficiency,So that in this firms increase in input consumptions is more than production increase. Finally, this issue reduced the energy efficiency of the units. https://ijbse.ut.ac.ir/article_55670_3e04837dfa4b357c97b0a63c8993a0ae.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Evaluation of mathematical models to describe the effect of temperature Evaluation of mathematical models to describe the effect of temperature 135 145 55671 10.22059/ijbse.2015.55671 FA Hassan Sabbaghi Ph.D. Student of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources 0000-0002-9709-0465 Aman Mohammad Ziaiifar Assistant professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources Alireza Sadeghi Mahoonak Associate professor, Department of Food science & Technology, Gorgan University of Agricultural Sciences & Natural Resources Mahdi Kashaninejad Associate professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources Habibullah Mirzaei Associate professor, Department of Food Materials & Processing Design Engineering, Gorgan University of Agricultural Sciences & Natural Resources Journal Article 2014 03 17 Oil uptake is one of the most important aspects about product quality during frying. The purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. Therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º C for 60, 120, 180 and 240 seconds. For separation of various stages of process surface and core temperatures of product was measured using thermocouple and data logger. Oil of samples also extracted by soxhlet method and its variation was fitted using kinetic models (Model 1 and Model 2) in MATLAB. Models were compared by R², RMSE and also Arrhenius equation. The results showed that the equilibrium oil content (O_eq) obtained from fitting of models has inverse relation with temperature that confirms a reduction in oil uptake with increasing of frying temperature. Statistical analysis of experimental data indicated that critical temperature for reducing of oil uptake was 160 °C. The time limitation before end of surface boiling period was estimated about 160-180 seconds. Oil uptake is one of the most important aspects about product quality during frying. The purpose of this study was to investigate the effect of temperature on oil content of final product and its perception using empirical models. Therefore, potato stripes in specified size, after blanching were fried using a fryer equipped with thermo controller at 145, 160 and 175 º C for 60, 120, 180 and 240 seconds. For separation of various stages of process surface and core temperatures of product was measured using thermocouple and data logger. Oil of samples also extracted by soxhlet method and its variation was fitted using kinetic models (Model 1 and Model 2) in MATLAB. Models were compared by R², RMSE and also Arrhenius equation. The results showed that the equilibrium oil content (O_eq) obtained from fitting of models has inverse relation with temperature that confirms a reduction in oil uptake with increasing of frying temperature. Statistical analysis of experimental data indicated that critical temperature for reducing of oil uptake was 160 °C. The time limitation before end of surface boiling period was estimated about 160-180 seconds. https://ijbse.ut.ac.ir/article_55671_53092cbc9ebb151dc54c48c07788e0de.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Effect of isomalt and maltitol on quality and sensory properties of sponge cake Effect of isomalt and maltitol on quality and sensory properties of sponge cake 147 155 55672 10.22059/ijbse.2015.55672 FA Masoud Dehkhoda Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch. Faramarz Khodaiyan Associate. Professor Department of Food Science and Technology, Campus of Agriculture and Natural Resources, University of Tehran. Sara Movahed Associate. Professor, Department. of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Varamin Branch. Journal Article 2014 08 24 The use of isomalt and maltitol instead of sucrose in foods has an important role in human health as controlling blood glucose levels and weight management. In this study, isomalt and maltitol instead of sucrose were used at three concentration level (75, 85, and 100%). Effects of the polyols were investigated on physicochemical properties (size of bubble cake batter, moisture content, water activity, crust and crumb color, firmness, volume and porosity) and sensory of sponge cakes. Results showed complete replacement of sucrose by isomalt and maltitol increase the size of air bubbles in the batter (p<0/05). The largest bubbles were observed in the batter contains 100 % isomalt. The highest moisture content and firmness were obtained in samples containing 100% maltitol (p<0/05).Lightness of cake crust increased with addition of polyols in cakes, while volume and porosity of cakes decreased as the amount polyols increased. In sensory evaluation, the highest overall acceptance score given to cakes containing 75% maltitol. The use of isomalt and maltitol instead of sucrose in foods has an important role in human health as controlling blood glucose levels and weight management. In this study, isomalt and maltitol instead of sucrose were used at three concentration level (75, 85, and 100%). Effects of the polyols were investigated on physicochemical properties (size of bubble cake batter, moisture content, water activity, crust and crumb color, firmness, volume and porosity) and sensory of sponge cakes. Results showed complete replacement of sucrose by isomalt and maltitol increase the size of air bubbles in the batter (p<0/05). The largest bubbles were observed in the batter contains 100 % isomalt. The highest moisture content and firmness were obtained in samples containing 100% maltitol (p<0/05).Lightness of cake crust increased with addition of polyols in cakes, while volume and porosity of cakes decreased as the amount polyols increased. In sensory evaluation, the highest overall acceptance score given to cakes containing 75% maltitol. https://ijbse.ut.ac.ir/article_55672_47041c80c1ebc708559781d06364bda8.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Extraction of most effective wavelength of egg spectra using genetic algorithm and classifying using regression equations Extraction of most effective wavelength of egg spectra using genetic algorithm and classifying using regression equations 157 168 55673 10.22059/ijbse.2015.55673 FA Journal Article 2013 09 28 The potential of Vis-IR (400–1100 nm) transmittance method to assess the internal quality (freshness) of intact chicken egg during storage at a temperature of 307 ^oC and 25% 4 relative humidity was investigated. One hundred chicken egg samples were used for measuring its freshness and spectral collection during egg storage times (up to 30 days). Two correlation models between Haugh unit (HU) and the yolk coefficient (YC) versus the storage time were developed with the correlation coefficients of 0.86, 0.96, respectively. The latter equations showed in that aforementioned conditions egg quality decreased dramatically. Furthermore, the method has developed to acquire the wavelength features based on genetic algorithm (GA). It can solve the problem of the effective information extraction from the high-dimensional data matrix. Regression equations were developed by raw and according to the wavelength features were acquired, respectively basing on different preprocessing (SNV, MSC, FFT, as well as 1st and 2nd derivations). The result indicated that regression equations based on GA and preprocessing SNV and MSC could classify egg’s spectra in three groups while by 1st derivation preprocessing, each daily spectrum could allocate each of them into separated groups. The potential of Vis-IR (400–1100 nm) transmittance method to assess the internal quality (freshness) of intact chicken egg during storage at a temperature of 307 ^oC and 25% 4 relative humidity was investigated. One hundred chicken egg samples were used for measuring its freshness and spectral collection during egg storage times (up to 30 days). Two correlation models between Haugh unit (HU) and the yolk coefficient (YC) versus the storage time were developed with the correlation coefficients of 0.86, 0.96, respectively. The latter equations showed in that aforementioned conditions egg quality decreased dramatically. Furthermore, the method has developed to acquire the wavelength features based on genetic algorithm (GA). It can solve the problem of the effective information extraction from the high-dimensional data matrix. Regression equations were developed by raw and according to the wavelength features were acquired, respectively basing on different preprocessing (SNV, MSC, FFT, as well as 1st and 2nd derivations). The result indicated that regression equations based on GA and preprocessing SNV and MSC could classify egg’s spectra in three groups while by 1st derivation preprocessing, each daily spectrum could allocate each of them into separated groups. https://ijbse.ut.ac.ir/article_55673_fdf92d7bd06b64a1dce06dc3bccca26a.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Effect of variety, time harvesting and fruit size on pomegranate mechanical properties Effect of variety, time harvesting and fruit size on pomegranate mechanical properties 169 174 55674 10.22059/ijbse.2015.55674 FA Mohammah Hossein Saeidirad Research assistant professor, Khorasan Agricultural and Natural Resources Research Center Aliakbar Hosseinpour MSc. Of Agricultural machinery Mashhad University. Saeed Zarifneshat Research assistant professor, Khorasan Agricultural and Natural Resources Research Center. 0000-0002-9787-0787 Journal Article 2014 03 15 In this research, the effect of variety, harvesting time and fruit size were investigated on the mechanical properties of skin, density and mechanical strength. The results showed that pomegranate cultivars (Ardestani, Shisheh-Cap and Malas) had different skin thickness resulting difference in forces required for penetration of pomegranate fruit (10%). The skin of Shisheh-Cap variety was thicker than others. Mechanical strength of Shisheh-Cap and Ardestani varieties were 453 and 428 N respectively. The results revealed that Malas variety had the least strength against compression forces and it decreased (15%) with delay in harvesting of pomegranate fruit. It was shown that by increasing of fruit size, the density reduced (39%) and the mechanical strength increased (25%). In this research, the effect of variety, harvesting time and fruit size were investigated on the mechanical properties of skin, density and mechanical strength. The results showed that pomegranate cultivars (Ardestani, Shisheh-Cap and Malas) had different skin thickness resulting difference in forces required for penetration of pomegranate fruit (10%). The skin of Shisheh-Cap variety was thicker than others. Mechanical strength of Shisheh-Cap and Ardestani varieties were 453 and 428 N respectively. The results revealed that Malas variety had the least strength against compression forces and it decreased (15%) with delay in harvesting of pomegranate fruit. It was shown that by increasing of fruit size, the density reduced (39%) and the mechanical strength increased (25%). https://ijbse.ut.ac.ir/article_55674_cad4f62342b44466451dc77d1d02e783.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Comparison of the effects of vacuum oven, freeze and oven drying on the rheological and textural attributes of Wild sage seed gum (Salvia macrosiphon) Comparison of the effects of vacuum oven, freeze and oven drying on the rheological and textural attributes of Wild sage seed gum (Salvia macrosiphon) 175 184 55675 10.22059/ijbse.2015.55675 FA Fakhreddin Salehi PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Mahdi Kashaninejad Associate Prof. Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Journal Article 2013 12 11 In order to improve food texture, hydrocolloids are used widely as gelling material in food systems. Wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. This mucilage also improves the rheological, textural and functional properties of foods. In this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying on rheological and textural properties of wild sage seed gum were investigated. The apparent viscosity of dried gum solutions at shear rate 60 s^-1 was varied from 0.162 to 0.344 Pa.s. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.271 to 0.162 (shear rate 60 s^-1). The Heschel-Bulkley’s model was found the most suitable to describe the flow behavior of wild sage seed gum over the whole experiment.Drying method of mucilage has a significant effect on the change of textural characteristics of prepared gel from the dried gum and the highest value of hardness, stickiness, consistency and adhesiveness of gum texture were for freeze-dried gum, that were 78.2 g, 17.0 g, 794.8 g.s and 159.2 g.s, respectively. In order to improve food texture, hydrocolloids are used widely as gelling material in food systems. Wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. This mucilage also improves the rheological, textural and functional properties of foods. In this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying on rheological and textural properties of wild sage seed gum were investigated. The apparent viscosity of dried gum solutions at shear rate 60 s^-1 was varied from 0.162 to 0.344 Pa.s. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.271 to 0.162 (shear rate 60 s^-1). The Heschel-Bulkley’s model was found the most suitable to describe the flow behavior of wild sage seed gum over the whole experiment.Drying method of mucilage has a significant effect on the change of textural characteristics of prepared gel from the dried gum and the highest value of hardness, stickiness, consistency and adhesiveness of gum texture were for freeze-dried gum, that were 78.2 g, 17.0 g, 794.8 g.s and 159.2 g.s, respectively. https://ijbse.ut.ac.ir/article_55675_45b8a495a3101ae8ccbbdcd9bba766fd.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Rheological Properties, Texture and Color of Balangu (Lallemantia royleana) Seed Gum Affected by Different Temperatures Rheological Properties, Texture and Color of Balangu (Lallemantia royleana) Seed Gum Affected by Different Temperatures 185 192 55678 10.22059/ijbse.2015.55678 FA Akefe Zameni MsC Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Mahdi Kashaninejad Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Mehran Aalami Assistant Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Fakhreddin Salehi PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran Giti Shirvani MsC Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Journal Article 2014 01 22 Hydrocolloids (gums) are used in food science in order to control and improve texture, taste and increase stability. Most of food processing causes changes in rheological and textural properties of food. In this study, the effect of thermal treatments on color changes, rheological and textural (firmness, adhesiveness and consistency) properties of Balangu seed gum was investigated. For this purpose, Balangu seed gum extracted and to evaluate the rheological properties and color, solutions with concentration of 0.2 %(w.w) and evaluate the textural properties, solutions with concentrations of 3 and 4% (w.w) of gum were prepared and were performed under different Temperatures (25, 50, 75, 100, 121°C, 20 min). Viscosity of gum solutions were measured at 25°C by Brookfield rotational viscometer and were fitted by the power law, casson and bingham models. Fitted results indicate that Balangu seed gum has pseudoplastic behavior and Power law model is appropriate to evaluate it (R²=0.99). Balangu seed gum did not have the ability to stand against high temperature (121°C), but texture of prepared gels have a good resistance against heat treatments. Hardness and consistency of Balangu seed gel (3%) after heat treatment at 121°C were 10.6gr and 32.48gr.s, respectively. Inaddition, with increasing temperature, the color of samples was darker شقنثقand 32.48gr/s, respectivelyطور گسترده در صنایع غذایی استف(decrease in L). Hydrocolloids (gums) are used in food science in order to control and improve texture, taste and increase stability. Most of food processing causes changes in rheological and textural properties of food. In this study, the effect of thermal treatments on color changes, rheological and textural (firmness, adhesiveness and consistency) properties of Balangu seed gum was investigated. For this purpose, Balangu seed gum extracted and to evaluate the rheological properties and color, solutions with concentration of 0.2 %(w.w) and evaluate the textural properties, solutions with concentrations of 3 and 4% (w.w) of gum were prepared and were performed under different Temperatures (25, 50, 75, 100, 121°C, 20 min). Viscosity of gum solutions were measured at 25°C by Brookfield rotational viscometer and were fitted by the power law, casson and bingham models. Fitted results indicate that Balangu seed gum has pseudoplastic behavior and Power law model is appropriate to evaluate it (R²=0.99). Balangu seed gum did not have the ability to stand against high temperature (121°C), but texture of prepared gels have a good resistance against heat treatments. Hardness and consistency of Balangu seed gel (3%) after heat treatment at 121°C were 10.6gr and 32.48gr.s, respectively. Inaddition, with increasing temperature, the color of samples was darker شقنثقand 32.48gr/s, respectivelyطور گسترده در صنایع غذایی استف(decrease in L). https://ijbse.ut.ac.ir/article_55678_ad6bf2081b803e4150ce1179a6cfec1f.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 The Effect of Subsoiling on Irrigated Wheat Yield in Different Distances from Open Drain The Effect of Subsoiling on Irrigated Wheat Yield in Different Distances from Open Drain 193 199 55679 10.22059/ijbse.2015.55679 FA Aliakbar Solhjou Associate Professor of Agricultural Engineering Research Department, Fars Research Centre for Agriculture and Natural Journal Article 2014 11 18 The split-block experimental design with three replications was used to study the effect of subsoiling in different distances from drain axison soil salinity,and wheat yield. The measurements included soil cone index, soil bulkdensity, infiltration rate and electrical conductivity of saturated extract. Each treatment was composed of two factors. The main factors consisted of 3 different distances from drain axis including 50, 100 and 150 meters from drain axis; and the sub factors consisted of 3 cultivation methods as conventional plowing, subsoiling at soil depth of 40-45cm, and subsoiling at the soil depth of 40-45 cm + plowing. The results included that subsoiling decreased the value of soil cone index (about 25%), soil bulk density (about 4%), EC- saturated extract (about 25%), and the magnitude of other parameters such  as infiltration rate and wheat yield increased by 133% and 18%, respectively. The split-block experimental design with three replications was used to study the effect of subsoiling in different distances from drain axison soil salinity,and wheat yield. The measurements included soil cone index, soil bulkdensity, infiltration rate and electrical conductivity of saturated extract. Each treatment was composed of two factors. The main factors consisted of 3 different distances from drain axis including 50, 100 and 150 meters from drain axis; and the sub factors consisted of 3 cultivation methods as conventional plowing, subsoiling at soil depth of 40-45cm, and subsoiling at the soil depth of 40-45 cm + plowing. The results included that subsoiling decreased the value of soil cone index (about 25%), soil bulk density (about 4%), EC- saturated extract (about 25%), and the magnitude of other parameters such  as infiltration rate and wheat yield increased by 133% and 18%, respectively. https://ijbse.ut.ac.ir/article_55679_f77216877e47dc6b39283028047f0122.pdf

University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 46 2 2015 06 22 Estimation of the fuel consumption rate of tractor due to different aspect ratios of chisel plow blade Estimation of the fuel consumption rate of tractor due to different aspect ratios of chisel plow blade 201 208 55680 10.22059/ijbse.2015.55680 FA Omid Tajbakhsh Former graduate student of mechanics of agricultural machinery, Mechanic of farm machinery department, Shiraz university. Seyed Hossein Karparvarfard Associate. Prof. of. mechanics of agricultural machinery, Mechanic of farm machinery department, Shiraz university. Journal Article 2014 01 28 The purpose of this research was to study and predict fuel consumption rate of tractor due to different aspect ratios of chisel plow blade and to determine a general relationship equation between aspect ratio ( ) and fuel consumption rate.  An ITM-399 (81 kW) tractor and a mounted-type chisel plow with 9 shanks were used. The 5 and 10 cm width chisel blades were used. The experiments were conducted in a clay-loam soil at 9% d.b moisture content, three levels of tillage depths (10, 15, and 20 cm), and three levels of travel speeds (3, 4, and 5 km.  ) in three replications. Results from F-test at 95% showed that three was no significant difference between measured values and predicted values as compared to 1:1 line plot. Normalized Root Mean Square Error (NRMSE) and Mean Bias Error (MBE) indices were used to verify the accuracy of the equation. The results validated the precision of the attained equation. The purpose of this research was to study and predict fuel consumption rate of tractor due to different aspect ratios of chisel plow blade and to determine a general relationship equation between aspect ratio ( ) and fuel consumption rate.  An ITM-399 (81 kW) tractor and a mounted-type chisel plow with 9 shanks were used. The 5 and 10 cm width chisel blades were used. The experiments were conducted in a clay-loam soil at 9% d.b moisture content, three levels of tillage depths (10, 15, and 20 cm), and three levels of travel speeds (3, 4, and 5 km.  ) in three replications. Results from F-test at 95% showed that three was no significant difference between measured values and predicted values as compared to 1:1 line plot. Normalized Root Mean Square Error (NRMSE) and Mean Bias Error (MBE) indices were used to verify the accuracy of the equation. The results validated the precision of the attained equation. https://ijbse.ut.ac.ir/article_55680_fd27d59d5aface1e24fd358710cc1615.pdf