University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Quality, sensory and microbial characteristics of fresh orange juice packed in LDPE nanocomposite films incorporating organoclay, modified nanoclays and Ag, Cu and ZnO nanoparticles Quality, sensory and microbial characteristics of fresh orange juice packed in LDPE nanocomposite films incorporating organoclay, modified nanoclays and Ag, Cu and ZnO nanoparticles 393 403 59345 10.22059/ijbse.2016.59345 FA Seyed Hadi Peighambardoust Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz Leila Poursharif MSc Graduated, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz Journal Article 2015 09 24 The aim of this research was to investigate the efficiency of LDPE films incorporating fifferent nanofillers in extending orange juice shelf life. Fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, pH, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. Mold and yeast growth, acidophil and aerobic mesophil bacteria populations in orange juice packed in nanocomposite films containing metallic nanoparticles were significantly (p < 0.05) lower than those of LDPE films containing nanoclay as well as pure LDPE films. LDPE with metallic nanoparticles compared to other films showed the strongest antimicrobial effect after 28 d. The least ascorbic acid loss was seen in LDPE-modified organoclay films compared to other nanocomposite films. pH increased upon storage and the lowest pH was measured in LDPE-metallic nanoparticles compared to other treatments during different days of storage. Overall color change (∆E) and browning index (BI) of orange juice packed in LDPE-metallic nanoparticles films were significantly (p < 0.05) higher than those packed in LDPE-modified organoclay and control films (pure LDPE). The highest and lowest overall sensory scores was obtained for orange juice packed in LDPE-metallic nanoparticles and control films, respectively. The aim of this research was to investigate the efficiency of LDPE films incorporating fifferent nanofillers in extending orange juice shelf life. Fresh orange juice packed in different films was assessed for microbial stability, ascorbic acid content, pH, color parameters and sensory quality during 0, 7, 28 and 58 d of storage. Mold and yeast growth, acidophil and aerobic mesophil bacteria populations in orange juice packed in nanocomposite films containing metallic nanoparticles were significantly (p < 0.05) lower than those of LDPE films containing nanoclay as well as pure LDPE films. LDPE with metallic nanoparticles compared to other films showed the strongest antimicrobial effect after 28 d. The least ascorbic acid loss was seen in LDPE-modified organoclay films compared to other nanocomposite films. pH increased upon storage and the lowest pH was measured in LDPE-metallic nanoparticles compared to other treatments during different days of storage. Overall color change (∆E) and browning index (BI) of orange juice packed in LDPE-metallic nanoparticles films were significantly (p < 0.05) higher than those packed in LDPE-modified organoclay and control films (pure LDPE). The highest and lowest overall sensory scores was obtained for orange juice packed in LDPE-metallic nanoparticles and control films, respectively. Orange juice Nanocomposite film Shelf life Quality https://ijbse.ut.ac.ir/article_59345_908f604dd22f05f22b9002029ee1b77e.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Improvement of physicochemical, textural and sensory properties of layer cake as affected by replacement of egg yolk with commercial gel emulsifiers Improvement of physicochemical, textural and sensory properties of layer cake as affected by replacement of egg yolk with commercial gel emulsifiers 405 414 59346 10.22059/ijbse.2016.59346 FA Seyed Hadi Peighambardoust Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz Raheleh Bazrafshan MSc Graduated, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran. Journal Article 2015 08 30 The objective of this study was to replace egg yolk with different industrial gel emulsifiers "emulgels" to improve different quality parameters of the layer cake and to control cake fat acidity. Batter density, cake volume, height and symmetry, moisture, fat acidity, cake instrumental and sensory firmness, staling and organoleptic properties were analyzed during two months of storage. Results indicated that batter physical properties, cake shape characteristics (volume, height and symmetry), textural and sensory properties of cakes with gel emulsifiers specially "emulgel Jilk" were significantly improved compared to those of other treatments. Moreover, formulations with emulgels and egg white had significantly lower fat acidity compared to those with egg yolk in their formulation. This study indicated that using gel emulsifiers instead of egg yolk in layer cake production leads to a product with improved quality properties and shelf life while removing the deficiencies attributed to egg yolk. The objective of this study was to replace egg yolk with different industrial gel emulsifiers "emulgels" to improve different quality parameters of the layer cake and to control cake fat acidity. Batter density, cake volume, height and symmetry, moisture, fat acidity, cake instrumental and sensory firmness, staling and organoleptic properties were analyzed during two months of storage. Results indicated that batter physical properties, cake shape characteristics (volume, height and symmetry), textural and sensory properties of cakes with gel emulsifiers specially "emulgel Jilk" were significantly improved compared to those of other treatments. Moreover, formulations with emulgels and egg white had significantly lower fat acidity compared to those with egg yolk in their formulation. This study indicated that using gel emulsifiers instead of egg yolk in layer cake production leads to a product with improved quality properties and shelf life while removing the deficiencies attributed to egg yolk. Layer cake Gel emulsifier Physicochemical, Organoleptic properties https://ijbse.ut.ac.ir/article_59346_ec321e51d732dcaffdb63cc774bb5dab.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Classification of different floral origin honey samples using a machine olfaction system Classification of different floral origin honey samples using a machine olfaction system 415 423 59347 10.22059/ijbse.2016.59347 FA Mohammad Hajinezhad Mahdi Ghasemi-varnamkhasti Morteza Aghbashlo Journal Article 2015 09 08 Honey is a sweet and viscous liquid made by bees from nectar of flowers. The emitted smell by honey depending on flower variety can be different. These factors led to use of machine olfactory system based on metal oxide sensors(MOS) in order to classify different floral origin honeys. Seven samples of different floral origins of honey with a total of 70 samples from each of 10 samples were tested. Principal component analyze (PCA), linear discriminant analyze (LDA) and artificial neural network (ANN) were methods to classify and analyze the extracted features from the machine olfactory system signal that were used. To classify floral origin honey using the machine olfaction, the results was included a 97% variance by PCA, 87.3% and 88.5% accuracy classification, respectively of LDA and ANN. As a conclusion, it was found that the electronic nose could provide good classification among of honeys. Honey is a sweet and viscous liquid made by bees from nectar of flowers. The emitted smell by honey depending on flower variety can be different. These factors led to use of machine olfactory system based on metal oxide sensors(MOS) in order to classify different floral origin honeys. Seven samples of different floral origins of honey with a total of 70 samples from each of 10 samples were tested. Principal component analyze (PCA), linear discriminant analyze (LDA) and artificial neural network (ANN) were methods to classify and analyze the extracted features from the machine olfactory system signal that were used. To classify floral origin honey using the machine olfaction, the results was included a 97% variance by PCA, 87.3% and 88.5% accuracy classification, respectively of LDA and ANN. As a conclusion, it was found that the electronic nose could provide good classification among of honeys. Principal component analyze linear discriminant analyze Artificial Neural Network Gas Sensors quality https://ijbse.ut.ac.ir/article_59347_aa86ebebc65d5aa0deaf8823c4edeefb.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Flow Rate Determination of Granular Material by Using Sound and Multivariate Data Analysis Flow Rate Determination of Granular Material by Using Sound and Multivariate Data Analysis 425 430 59348 10.22059/ijbse.2016.59348 FA Ghasem Bahrami Sajad Kiani Journal Article 2015 06 14 In this study, using sound created by wheat grain passing through a pipe, wheat flow rate was measured. The developed device consists of a hopper, metering device, sound sensor, delivery tube, DC motor and power supply. Several wheat mass flow rates were tested and the sound signal created by the passage of the grain through the discharge tube was measured and transferred to a computer using Data Acquisition Card (DAC). Utilizing MATLAB signal processing toolbox and wavelet transfer functions, it was possible to extract frequency characteristics of the sound signals used as distinguishing features of the different flow rates. Artificial Neural Networks-Multilayer Perceptron (ANN-MLP) and Discriminate Analysis (DA) were used to classify different wheat flow rates. Results showed that by using DA and ANN-MLP it was possible to determine the wheat flow rates with 97% and 89% accuracy from each other respectively. In this study, using sound created by wheat grain passing through a pipe, wheat flow rate was measured. The developed device consists of a hopper, metering device, sound sensor, delivery tube, DC motor and power supply. Several wheat mass flow rates were tested and the sound signal created by the passage of the grain through the discharge tube was measured and transferred to a computer using Data Acquisition Card (DAC). Utilizing MATLAB signal processing toolbox and wavelet transfer functions, it was possible to extract frequency characteristics of the sound signals used as distinguishing features of the different flow rates. Artificial Neural Networks-Multilayer Perceptron (ANN-MLP) and Discriminate Analysis (DA) were used to classify different wheat flow rates. Results showed that by using DA and ANN-MLP it was possible to determine the wheat flow rates with 97% and 89% accuracy from each other respectively. flow rate wheat grain sound processing Wavelet transform precision farming https://ijbse.ut.ac.ir/article_59348_e6f61699c31582c67b636a47158a232c.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Investigation of mechanical and physical properties of soy protein isolate - tragacanth-nanocellulose based nanocomposite film Investigation of mechanical and physical properties of soy protein isolate - tragacanth-nanocellulose based nanocomposite film 431 439 59349 10.22059/ijbse.2016.59349 FA Hamideh Separdar M.Sc. Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch Ebrahim Rahimi Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch Iman Shahabi-Ghahfarrokhi Assistant Professor Journal Article 2015 10 28 In the past decades, environmental pollution caused by plastic packing materials, restrictions of petroleum resources and their high price attracted many researchers to produce biodegradable packaging materials. Poor mechanic properties and high water vapor permeability are two main defects of biodegradable polymers. Nanotechnology is a modification method in this case. In the current study, the effects of nanocellulose (NC) as a nano filler on the functional properties (i.e. solubility in water (SW), moisture content (MC), water vapor permeability (WVP), tensile strength (TS), elongation to break (EB), color and structural properties) of soy protein isolate-tragacanth gum (SPI-TG) were investigated. The results showed, the functional properties of SPI-TG-NC were improved. The highest yellowness index and total color difference was observed in SPI:TG (4.7:0.3), The lowest yellowness index and total color difference was observed in SPI-TG-NC (3%). The microstructure of film specimens was investigated using scanning electron microscope. In the past decades, environmental pollution caused by plastic packing materials, restrictions of petroleum resources and their high price attracted many researchers to produce biodegradable packaging materials. Poor mechanic properties and high water vapor permeability are two main defects of biodegradable polymers. Nanotechnology is a modification method in this case. In the current study, the effects of nanocellulose (NC) as a nano filler on the functional properties (i.e. solubility in water (SW), moisture content (MC), water vapor permeability (WVP), tensile strength (TS), elongation to break (EB), color and structural properties) of soy protein isolate-tragacanth gum (SPI-TG) were investigated. The results showed, the functional properties of SPI-TG-NC were improved. The highest yellowness index and total color difference was observed in SPI:TG (4.7:0.3), The lowest yellowness index and total color difference was observed in SPI-TG-NC (3%). The microstructure of film specimens was investigated using scanning electron microscope. Soy protein isolate Tragacanth Gum Nanocellulose Mechanical and physical properties Nanocomposite https://ijbse.ut.ac.ir/article_59349_793ec039ce5e308501c36ed06e004ee9.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Effect of clay nanoparticle on structural and thermal properties of nano-biopolymer films based on kefiran Effect of clay nanoparticle on structural and thermal properties of nano-biopolymer films based on kefiran 441 449 59350 10.22059/ijbse.2016.59350 FA Faramarz Khodaiyan Sohyla Esmi Syed Saeid Hosseini Journal Article 2015 07 25 Kefiran is an exopolysaccharide produced by microorganisms present in the kefir grains that has several health promoting properties. In this research, physico-mechanical and thermal characteristics of nanocomposite film composed of kefiran-montmorillonite (MMT; 1, 3 and 5% w/w) were studied. Results showed that the thickness and the tensile strength of the films increased by increasing the nanoclay content but its effect on the elongation at break, glass transition temperature and melting temperature in various concentrations is different, so that these factors increase until concentration of 3% of the nanoclay and decrease in higher concentrations(5%). X-ray diffraction analysis showed that formation of an exfoliated structure with the addition of small amounts of MMT to the kefiran matrix. Scanning electron microscopy and the surface topography results showed ideal dispersion for MMT nanoparticles into the structure of the bio-nanocomposite films and a considerable increase in roughness parameters by incorporating the nanoparticles in kefiran matrix,respectively. Kefiran is an exopolysaccharide produced by microorganisms present in the kefir grains that has several health promoting properties. In this research, physico-mechanical and thermal characteristics of nanocomposite film composed of kefiran-montmorillonite (MMT; 1, 3 and 5% w/w) were studied. Results showed that the thickness and the tensile strength of the films increased by increasing the nanoclay content but its effect on the elongation at break, glass transition temperature and melting temperature in various concentrations is different, so that these factors increase until concentration of 3% of the nanoclay and decrease in higher concentrations(5%). X-ray diffraction analysis showed that formation of an exfoliated structure with the addition of small amounts of MMT to the kefiran matrix. Scanning electron microscopy and the surface topography results showed ideal dispersion for MMT nanoparticles into the structure of the bio-nanocomposite films and a considerable increase in roughness parameters by incorporating the nanoparticles in kefiran matrix,respectively. Nanocomposite film Kefiran X-ray diffraction Surface topography https://ijbse.ut.ac.ir/article_59350_67fb02e4229647bdfdc9bb3c0557b38c.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 DESIGN, DEVELOPMENT AND EVALUATION OF A DIFFERENTIAL LOCK CONTROL SYSTEM FOR MF-399 TRACTOR DESIGN, DEVELOPMENT AND EVALUATION OF A DIFFERENTIAL LOCK CONTROL SYSTEM FOR MF-399 TRACTOR 451 459 59351 10.22059/ijbse.2016.59351 FA Saadat Kamgar Mohammad Loghavi Ali Rezaei Mohsen Jalili Journal Article 2015 09 14 In this research was designed a differential lock control system. The system was test and evaluated after fabrication and its accuracy and precision was determined. A field experiment with three replications was conducted to investigate the effect of gear ratio, the method of tractor movement during plowing and differential position on drive wheel slippage and fuel consumption of MF399 tractor with mounted three-bottom moldboard plow. For data analysis, a 2×2×2 factorial experiment with randomized complete block design was used. The results of analysis of variance of test data showed highly significant effects of plowing method, differential position and their interaction and significant effect of gear ratio on drive wheel slippage. Also, differential position showed highly significant effect on fuel consumption, such that with differential lock engagement under system control, the fuel consumption was reduced 25 to 40 percent on the average. The overall results indicate that continuous employment of this type of differential lock control system for reduction of energy consumption and increasing tractor efficiency and field capacity is needed. In this research was designed a differential lock control system. The system was test and evaluated after fabrication and its accuracy and precision was determined. A field experiment with three replications was conducted to investigate the effect of gear ratio, the method of tractor movement during plowing and differential position on drive wheel slippage and fuel consumption of MF399 tractor with mounted three-bottom moldboard plow. For data analysis, a 2×2×2 factorial experiment with randomized complete block design was used. The results of analysis of variance of test data showed highly significant effects of plowing method, differential position and their interaction and significant effect of gear ratio on drive wheel slippage. Also, differential position showed highly significant effect on fuel consumption, such that with differential lock engagement under system control, the fuel consumption was reduced 25 to 40 percent on the average. The overall results indicate that continuous employment of this type of differential lock control system for reduction of energy consumption and increasing tractor efficiency and field capacity is needed. Tractor Wheel slip Differential lock Tractive efficiency Differential lock control system https://ijbse.ut.ac.ir/article_59351_5a6aabd8fec7b1da05995ddcaef6bfdb.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Assessment of structural problems of vegetable greenhouses in Khuzestan province Assessment of structural problems of vegetable greenhouses in Khuzestan province 461 467 59352 10.22059/ijbse.2016.59352 FA Abdolsattar Darabi Reza Salehi MohammadReza Eslahi Seyed Mostafa Malaekeh Journal Article 2015 10 02 Greenhouse structure has an important role in success of greenhouse production. This research was conducted to study problems related to vegetable greenhouse structure in Khuzestan province for on year(2011-2012). For this purpose, 21 greenhouses were selected by simple randomized samplang and Questionnaires were completed. The results revealed that the major problems in greenhouses vegetable production are: low height of the roof and gutters, low ratio of height to width, insufficient ratio of ventilated area to floor area, inefficiency of cooling and heating systems and poor ventilation. Finally, it can be concluded that, studied greenhouses are grouped in low technology greenhouses. Greenhouse structure has an important role in success of greenhouse production. This research was conducted to study problems related to vegetable greenhouse structure in Khuzestan province for on year(2011-2012). For this purpose, 21 greenhouses were selected by simple randomized samplang and Questionnaires were completed. The results revealed that the major problems in greenhouses vegetable production are: low height of the roof and gutters, low ratio of height to width, insufficient ratio of ventilated area to floor area, inefficiency of cooling and heating systems and poor ventilation. Finally, it can be concluded that, studied greenhouses are grouped in low technology greenhouses. Greenhouse Khuzestan Structure vegetable Problems https://ijbse.ut.ac.ir/article_59352_efc21f27c492fa1bf428173f20d40fbc.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Evaluating the potential of wind energy generation using statistical analysis of wind characteristics – Case study: Eqlid Country Evaluating the potential of wind energy generation using statistical analysis of wind characteristics – Case study: Eqlid Country 469 483 59353 10.22059/ijbse.2016.59353 FA Paria Sefeedpari Ph.D. student, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Alireza Keyhani Professor, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Seyyed Hassan Pishgar Komleh Ph.D. student, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Majid Khanali Assisstant Professor, Department of Agricultural Machinery Engineering, Faculty of Agricultural Engineering and Technology, University of Tehran Assadollah Akram Journal Article 2016 01 31 Wind speed is one of the characteristics of wind energy which its data is extracted from meteorological stations. In this study, the data obtained from the weather station in the city Eqlid during a ten-year period has been used. Weibull distribution was chosen as the best distribution function using fitting tests and estimation of some statistical parameters. The results showed that the average wind speed was about 2.96 meters per second and the least wind speed occurs in the warm months. Average rating for extracting the maximum wind speed (Vemp) at the studied stations was about 7.81 meters per second. The total power density and wind energy were 79 Watts per square meter and 657.6723 kilowatt hours per square meter in a year, respectively. The dominant wind direction with the highest contribution in the region belonged to the directions of east, south and west. Wind speed is one of the characteristics of wind energy which its data is extracted from meteorological stations. In this study, the data obtained from the weather station in the city Eqlid during a ten-year period has been used. Weibull distribution was chosen as the best distribution function using fitting tests and estimation of some statistical parameters. The results showed that the average wind speed was about 2.96 meters per second and the least wind speed occurs in the warm months. Average rating for extracting the maximum wind speed (Vemp) at the studied stations was about 7.81 meters per second. The total power density and wind energy were 79 Watts per square meter and 657.6723 kilowatt hours per square meter in a year, respectively. The dominant wind direction with the highest contribution in the region belonged to the directions of east, south and west. Eqlid County Wind Energy renewable energy Rayleigh distribution Weibull distribution https://ijbse.ut.ac.ir/article_59353_aac5d110768d93d2215c2ec080e5c289.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Effects of moisture content, loading rate and grain size on some mechanical properties of barley seed Effects of moisture content, loading rate and grain size on some mechanical properties of barley seed 485 491 59355 10.22059/ijbse.2016.59355 FA Azin Zand Miralvand Mohaghegh Ardabili University Mansour Rasekh Ezzatollah Askari Asli Ardeh Journal Article 2016 02 01 This study was carried out to determine some mechanical properties of barley seed including Deformation, Rapture Force, Rapture Energy and toughness as a function of moisture content (10.5%, 12.5%, 14.5% , 16.5%, db), loading rate (5, 15, 25, 35 mm.min-1) and grain size (small, medium, large). Tests were performed at 7 replications by the means of a factorial base plot experiment. The results showed significant effect of moisture content on all the properties (p>0.01).Also there is significant effect of grain size on rapture force, rapture energy and deformation and significant effect of loading rate on deformation at 1% level of probability. The interaction effect of moisture content- loading rate was significant on deformation and toughness (p>0.01) and on rapture force and rapture energy (p>0.05). The more percentage of moisture content, the more mean amount all the measure properties of barley seed. The mean amounts of rapture force and deformation increased linearly as the moisture content increased. This study was carried out to determine some mechanical properties of barley seed including Deformation, Rapture Force, Rapture Energy and toughness as a function of moisture content (10.5%, 12.5%, 14.5% , 16.5%, db), loading rate (5, 15, 25, 35 mm.min-1) and grain size (small, medium, large). Tests were performed at 7 replications by the means of a factorial base plot experiment. The results showed significant effect of moisture content on all the properties (p>0.01).Also there is significant effect of grain size on rapture force, rapture energy and deformation and significant effect of loading rate on deformation at 1% level of probability. The interaction effect of moisture content- loading rate was significant on deformation and toughness (p>0.01) and on rapture force and rapture energy (p>0.05). The more percentage of moisture content, the more mean amount all the measure properties of barley seed. The mean amounts of rapture force and deformation increased linearly as the moisture content increased. barley seed toughness Mechanical Properties rapture force https://ijbse.ut.ac.ir/article_59355_072e5518ddccc85d8598480308b4591a.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 The study of fixed bed pyrolysis process on urban pruned woods of trees in oxidative atmosphere The study of fixed bed pyrolysis process on urban pruned woods of trees in oxidative atmosphere 493 499 59357 10.22059/ijbse.2016.59357 FA Ahmad Piri Ali Mohammad Nikbakht Journal Article 2015 11 08 The purposes of this article are studying the effects of oxygen presence on waste wood pyrolysis process in order to produce bio-char. To reach the goal, cubic samples of size 2.5 cm pyrolized at 300 and 400 °C. The surface and center temperatures of samples were measured and their mass losses were calculated from the ratio of pyrolized mass to initial mass of the sample. increase in temperature caused increase in the rate of pyrolysis and temperature changes, but decrease the final efficiency of biochar. Moreover, the surface temperature of samples in oxidative pyrolysis compared with the pyrolysis in an environment containing inert gasses, is about 100 °C more, i.e. a reduction in time consumption and consequently in energy use during the oxidative pyrolysis process. According to the non-linear nature of waste wood pyrolysis process, artificial neural network (ANN) was used to model the temperature distribution and the mass loss of samples. The results of ANN were in a good agreement with the experimental consequences and showed the correlation coefficients of 0.9998 and 0.9991 in modeling of temperature distribution and mass loss of samples, respectively. The purposes of this article are studying the effects of oxygen presence on waste wood pyrolysis process in order to produce bio-char. To reach the goal, cubic samples of size 2.5 cm pyrolized at 300 and 400 °C. The surface and center temperatures of samples were measured and their mass losses were calculated from the ratio of pyrolized mass to initial mass of the sample. increase in temperature caused increase in the rate of pyrolysis and temperature changes, but decrease the final efficiency of biochar. Moreover, the surface temperature of samples in oxidative pyrolysis compared with the pyrolysis in an environment containing inert gasses, is about 100 °C more, i.e. a reduction in time consumption and consequently in energy use during the oxidative pyrolysis process. According to the non-linear nature of waste wood pyrolysis process, artificial neural network (ANN) was used to model the temperature distribution and the mass loss of samples. The results of ANN were in a good agreement with the experimental consequences and showed the correlation coefficients of 0.9998 and 0.9991 in modeling of temperature distribution and mass loss of samples, respectively. waste wood Oxidative pyrolysis Temperature changes Mass loss fraction ANN https://ijbse.ut.ac.ir/article_59357_43ab04928be9b3e32ad6e947e60073fa.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Investigation on the physicochemical, textural and sensorial properties of functional dairy dessert prepared from hull-less barley malt Investigation on the physicochemical, textural and sensorial properties of functional dairy dessert prepared from hull-less barley malt 501 509 59358 10.22059/ijbse.2016.59358 FA Mehrnaz Aminifar Saeideh Miani Mehran Alami Mansoor Ghaffarpoor Farnaz Dastmalchi Yahia Maghsoodloo Maryam Mohammadi Journal Article 2016 01 18 Milk-based dairy desserts have important role in human diet because of their nutritional values. The aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. Desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and malt to starch ratio (0, 25, 50, 75 and 100%) and their physicochemical, textural and sensorial properties of them were analyzed. Results showed that desserts with higher malt to starch ratio had higher protein, ash and fat contents and desserts containing higher gelatin had high protein, ash and dry matters. In all samples during storage for 10 days, pH increased. Also pH decreased with the increase in malt and gelatin precentages. Textural analysis showed that the hardness, consistency and cohesiveness of samples were increased by increasing the gelatin concentration. Sensorial evaluation of dessert samples showed that the dessert with higher level of malt and gelatin (starch to malt ratio: 25 to 75 and 0 to 100, gelatin: 1.5 and 2%) had the highest acceptability among the panelists. Milk-based dairy desserts have important role in human diet because of their nutritional values. The aims of this study were to investigate the effect of hull-less barley malt flour and gelatin adding on different aspects of dairy dessert with the goal of increasing nutritional value and quality parameters. Desserts were prepared by different gelatin concentration (0, 0.5, 1.0, 1.5 and 2%) and malt to starch ratio (0, 25, 50, 75 and 100%) and their physicochemical, textural and sensorial properties of them were analyzed. Results showed that desserts with higher malt to starch ratio had higher protein, ash and fat contents and desserts containing higher gelatin had high protein, ash and dry matters. In all samples during storage for 10 days, pH increased. Also pH decreased with the increase in malt and gelatin precentages. Textural analysis showed that the hardness, consistency and cohesiveness of samples were increased by increasing the gelatin concentration. Sensorial evaluation of dessert samples showed that the dessert with higher level of malt and gelatin (starch to malt ratio: 25 to 75 and 0 to 100, gelatin: 1.5 and 2%) had the highest acceptability among the panelists. Hull-less barley Malt gelatin Dairy dessert https://ijbse.ut.ac.ir/article_59358_384a4272a4dcea94fe39007673e2aabe.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Applying the Decision Support Software for evaluation of Tractor-Plow system matching and effect on energy consumption in plowing operation Applying the Decision Support Software for evaluation of Tractor-Plow system matching and effect on energy consumption in plowing operation 511 518 59359 10.22059/ijbse.2016.59359 FA Rasool Loghmanpoor Zarini Asadollah Akram Reza Alimardani Seyed Reza Tabatabaei Koloor Journal Article 2015 12 27 The aims of this study were about determining of amount of accuracy in tractor-moldboard plow system for tillage operation on paddies and also survey on efficacy of decision support software application on amount of energy use. For this purpose, decision support software was developed by visual basic 6.0. For survey in amount of efficacy of applying the decision support system on paddies tillage operation, amount of energy use in those paddies compare with other paddies. Results showed that 21.38% of energy use in tillage operation was slaking by using of decision support system for selection of tractor-moldboard plow systems. In other section of study, developed decision support system was applied for determining of amount of accuracy in tractor-moldboard plow system for tillage operation on paddies. For this purpose, properties of used tractor-moldboard systems on paddies collected from 40 samples. Decision support system showed that 65% of total samples had inappropriate tractor-moldboard plow systems. Also, 100% of them were inappropriate for paddies less than 3 hectares. In other hand, owning of tractor and moldboard plow was important and effective in appropriate matching of them. Developed decision support system is usable for aims of researching, learning and managing about agricultural machineries. The aims of this study were about determining of amount of accuracy in tractor-moldboard plow system for tillage operation on paddies and also survey on efficacy of decision support software application on amount of energy use. For this purpose, decision support software was developed by visual basic 6.0. For survey in amount of efficacy of applying the decision support system on paddies tillage operation, amount of energy use in those paddies compare with other paddies. Results showed that 21.38% of energy use in tillage operation was slaking by using of decision support system for selection of tractor-moldboard plow systems. In other section of study, developed decision support system was applied for determining of amount of accuracy in tractor-moldboard plow system for tillage operation on paddies. For this purpose, properties of used tractor-moldboard systems on paddies collected from 40 samples. Decision support system showed that 65% of total samples had inappropriate tractor-moldboard plow systems. Also, 100% of them were inappropriate for paddies less than 3 hectares. In other hand, owning of tractor and moldboard plow was important and effective in appropriate matching of them. Developed decision support system is usable for aims of researching, learning and managing about agricultural machineries. Energy Support System Paddy Tractor-Plow system Mechanization https://ijbse.ut.ac.ir/article_59359_18fb0e46abcd59dc9362442bbdf04755.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 The influence of enzymatic treatment time of microbial transglutaminase on the properties of edible film based on whey protein isolate The influence of enzymatic treatment time of microbial transglutaminase on the properties of edible film based on whey protein isolate 519 527 59360 10.22059/ijbse.2016.59360 FA Farzaneh Kooravand Hosein Jooiandeh 0000-0002-1516-7052 Hasan Barzgar Mohammad Hojjati Journal Article 2016 06 02 The effect of enzymatic treatment time of microbial transglutaminase (MTGase) on the characteristics of whey protein isolate (WPI) films was investigated. Results shown that the properties of MTGase-treated films were affected by increasing the enzymatic treatment time. Enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resulted in higher values of tensile strength (TS) and lower values of elongation at break (EB) as compared to control film. In the MTGase-treated films, the TS values decreased gradually and EB values increased progressively with increasing incubation time from 1 to 3 h. Water vapor permeability (WVP)and total soluble matter(TSM) of control film in comparison with MTGase-treated films decreased from3.6 ×10 10 to 2.31 ×10 10 g m-1 s-1 pa-1 and from 37.07 to 19.97 percent, respectively. However, as the time of enzymatic treatment was increased the TSM and WVP were gradually increased. The effect of enzymatic treatment time of microbial transglutaminase (MTGase) on the characteristics of whey protein isolate (WPI) films was investigated. Results shown that the properties of MTGase-treated films were affected by increasing the enzymatic treatment time. Enzymatic treatment at lower incubation time, i.e. for 1 h, significantly resulted in higher values of tensile strength (TS) and lower values of elongation at break (EB) as compared to control film. In the MTGase-treated films, the TS values decreased gradually and EB values increased progressively with increasing incubation time from 1 to 3 h. Water vapor permeability (WVP)and total soluble matter(TSM) of control film in comparison with MTGase-treated films decreased from3.6 ×10 10 to 2.31 ×10 10 g m-1 s-1 pa-1 and from 37.07 to 19.97 percent, respectively. However, as the time of enzymatic treatment was increased the TSM and WVP were gradually increased. Edible film Mechanical properties Microbial transglutaminase Whey protein isolate https://ijbse.ut.ac.ir/article_59360_b29c80a957d54eb8d88fb46a874de0ab.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Experimental study of thermal behavior for a non-evacuated CPC collector with heat transfer oil Experimental study of thermal behavior for a non-evacuated CPC collector with heat transfer oil 529 539 59361 10.22059/ijbse.2016.59361 FA Hossein Ebadi Shiraz University Dariush Zare Faculty member in Shiraz University Journal Article 2016 01 18 Sustainable development would be a key solution for climate change and renewable energy plays an important role in this policy. Recently, according to increase of CO2 emission and other relevant impacts, solar energy has been gaining more attentions from policy makers. Thus, compound parabolic concentrators collectors are considered as one of the promising applications from solar thermal advantages. Therefore in this study a non-evacuated CPC collector with 2.5 of concentrating ratio and heat transfer oil as the fluid has been provided and tested under different mass flow rates (3 levels). Experimental results indicate that, outlet temperature is within 80-100oC for all conditions. Moreover, it was concluded that heat losses decrease, when oil mass flow rate descends, presumably wind cooling effects is a dominant factor during test periods. Additionally, extracted differential temperature of oil in the collector was correlated with solar radiation and results proved system compatibility with industrial heat demands. Sustainable development would be a key solution for climate change and renewable energy plays an important role in this policy. Recently, according to increase of CO2 emission and other relevant impacts, solar energy has been gaining more attentions from policy makers. Thus, compound parabolic concentrators collectors are considered as one of the promising applications from solar thermal advantages. Therefore in this study a non-evacuated CPC collector with 2.5 of concentrating ratio and heat transfer oil as the fluid has been provided and tested under different mass flow rates (3 levels). Experimental results indicate that, outlet temperature is within 80-100oC for all conditions. Moreover, it was concluded that heat losses decrease, when oil mass flow rate descends, presumably wind cooling effects is a dominant factor during test periods. Additionally, extracted differential temperature of oil in the collector was correlated with solar radiation and results proved system compatibility with industrial heat demands. Non evacuated Heat loss Heat transfer oil Thermal efficiency https://ijbse.ut.ac.ir/article_59361_543c9c5cff7bfaf3a8745cf00541c3a1.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Energy modeling of plum production in Golestan province Energy modeling of plum production in Golestan province 541 549 59363 10.22059/ijbse.2016.59363 FA Saeed Shaghozayi Fatemeh Nadi Journal Article 2015 11 08 The aims of this study were to investigate the energy flow and its modeling in Shablon cultivar of plum production in Golestan province of Iran. Data were collected through questionnaires and also interviews with producers. Cobb-Douglass model and sensitivity analysis were used to determine the effects of energy inputs on plum yield. The results revealed that the total energy inputs and energy use efficiency of plum production in the region were 25870.33 MJha-1 and 1.04, respectively. Diesel fuel and chemical fertilizer as the highest energy inputs were 33 and 30 percent, respectively.The shares of renewable energy and non-renewable energy of production were 88 and 12 percent, respectively. The Cobb-Douglas model results showed that the effects of human labor, agricultural machinery, diesel fuel, biocide and farmyard manure were positive on the yield while the effect of chemical fertilizers on plum yield was negative. The aims of this study were to investigate the energy flow and its modeling in Shablon cultivar of plum production in Golestan province of Iran. Data were collected through questionnaires and also interviews with producers. Cobb-Douglass model and sensitivity analysis were used to determine the effects of energy inputs on plum yield. The results revealed that the total energy inputs and energy use efficiency of plum production in the region were 25870.33 MJha-1 and 1.04, respectively. Diesel fuel and chemical fertilizer as the highest energy inputs were 33 and 30 percent, respectively.The shares of renewable energy and non-renewable energy of production were 88 and 12 percent, respectively. The Cobb-Douglas model results showed that the effects of human labor, agricultural machinery, diesel fuel, biocide and farmyard manure were positive on the yield while the effect of chemical fertilizers on plum yield was negative. Energy inputs Cobb-Douglas Energy Efficiency Sensitivity analysis https://ijbse.ut.ac.ir/article_59363_5a71c1be590f03b57d04e25ff8f5c29e.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Effect of extruder parameters on some mechanical properties of pelleted compost Effect of extruder parameters on some mechanical properties of pelleted compost 551 559 59364 10.22059/ijbse.2016.59364 FA Farhad Homayoonfar Mohammad Hosein Kianmehr Akbar ArabMohammad Hoseini Mahdi Raei Korosh Rezapoor Journal Article 2015 10 25 Converting the organic wastes and losses into compost is an appropriate technique to stabilize organic materials. One of the limitative factors in transporting and storing the composts is their low specific mass which usually leads to increase costs in their processing. To overcome this limitation, several methods such as pelleting have been proposed especially for efficient processing of powdery materials. In this study, the effects of pellet particle size (in two levels: 1 and 2 mm), pellet’s moisture content (in three levels: 25, 35, and 45%, wet basis), and kneading length (in three levels: 1, 2, and 3 m) have been investigated on some mechanical properties of obtained pellets including fracture energy, fracture force, and toughness. Obtained pellets were produced using a kneading extruder machine. Experimental results showed that the effect of length of kneading on all studied mechanical properties was significant (p<0.01). The maximum values were recorded for 3 m kneading length. The highest amount of fracture force (556.32N) was determined for pellets with 35% moisture content and 3 m kneading length. Furthermore, the maximum amount of toughness (1.03 MJ.m3) was recorded for compost pellets with 1 mm particle size and 3 m kneading length. Converting the organic wastes and losses into compost is an appropriate technique to stabilize organic materials. One of the limitative factors in transporting and storing the composts is their low specific mass which usually leads to increase costs in their processing. To overcome this limitation, several methods such as pelleting have been proposed especially for efficient processing of powdery materials. In this study, the effects of pellet particle size (in two levels: 1 and 2 mm), pellet’s moisture content (in three levels: 25, 35, and 45%, wet basis), and kneading length (in three levels: 1, 2, and 3 m) have been investigated on some mechanical properties of obtained pellets including fracture energy, fracture force, and toughness. Obtained pellets were produced using a kneading extruder machine. Experimental results showed that the effect of length of kneading on all studied mechanical properties was significant (p<0.01). The maximum values were recorded for 3 m kneading length. The highest amount of fracture force (556.32N) was determined for pellets with 35% moisture content and 3 m kneading length. Furthermore, the maximum amount of toughness (1.03 MJ.m3) was recorded for compost pellets with 1 mm particle size and 3 m kneading length. kneader extruder length of kneading densification Pellet compost https://ijbse.ut.ac.ir/article_59364_dcfba9144092b72f5a30ed75c1e8bc67.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Effect of Paddy Discoloration on Apparent Quality, Milling Properties and Grain Bending Strength Effect of Paddy Discoloration on Apparent Quality, Milling Properties and Grain Bending Strength 561 568 59367 10.22059/ijbse.2016.59367 FA Mohammad Mobasher Amini Mohammad Reza Alizadeh Fereydoon Padasht Dehkaei Seyed Ali Elahinia Seyed Akbar Khodaparast Journal Article 2016 02 01 Grain discoloration caused by fungi agents, in crop season that the mature grain stage coincides with rain, it causes many damages. In this research effect of paddy discoloration of three varieties (Hashemi, Gohar and Khazar) and disease index in two levels (high and low disease index levels) on grain apparent quality, milling properties and grain bending strength was investigated in a factorial experiment based in randomized complete design with four replications. The milling recovery, degree of whitening, bending strength, length and thickness of the grains (brown rice) in high disease index was significantly lower than those of in low disease index. Also, the broken grains percentage of the three varieties of Hashemi, Gohar and Khazar in high disease index was increased by 5.33, 1.53 and 2.52% as compared to low disease index. Therefore, grain discoloration disease reduces the bending strength and grain size resulting in lower milling recovery, head rice yield and degree of whitening of rice. Grain discoloration caused by fungi agents, in crop season that the mature grain stage coincides with rain, it causes many damages. In this research effect of paddy discoloration of three varieties (Hashemi, Gohar and Khazar) and disease index in two levels (high and low disease index levels) on grain apparent quality, milling properties and grain bending strength was investigated in a factorial experiment based in randomized complete design with four replications. The milling recovery, degree of whitening, bending strength, length and thickness of the grains (brown rice) in high disease index was significantly lower than those of in low disease index. Also, the broken grains percentage of the three varieties of Hashemi, Gohar and Khazar in high disease index was increased by 5.33, 1.53 and 2.52% as compared to low disease index. Therefore, grain discoloration disease reduces the bending strength and grain size resulting in lower milling recovery, head rice yield and degree of whitening of rice. Paddy discoloration grain dimensions Bending strength milling recovery https://ijbse.ut.ac.ir/article_59367_a6fc1e84a1a4a7750fa8eefd20de8cae.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Studying drying kinetics of button mushroom pretreated by osmotic dehydration Studying drying kinetics of button mushroom pretreated by osmotic dehydration 569 575 59369 10.22059/ijbse.2016.59369 FA Samira Aslnezhadi Department of Food Science, College of Agriculture, University of Tabriz, Tabriz Seyed Hadi Peighambardoost Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz Journal Article 2015 05 14 Dehydration is one of the most common preservation methods for button mushroom. Dried mushroom slice and powder is used in formulation of soups and sauces. In this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. Thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °C for 120 min. Pretreated samples were then hot air dried (with air speed of 1.8 m/s) at a temperature of 50 and 60 °C to a final desired moisture content. Effective moisture diffusion coefficient, activation energy, shrinkage, rehydration ratio and colorimetric parameters were measured after dying. Osmotic dehydration significantly (p<0.05) decreased drying time and increased drying rate. Effective moisture diffusion coefficient in osmotic pretreated samples was higher than that of control. Osmotic pretreatment prior to hot air drying led to a significant (p<0.05) decrease in activation energy. Osmotic pretreatment decreased shrinkage, rehydration ratio and color L value. However, overall color and "a" and "b" values were not significantly (p<0.05) influenced by osmotic dehydration. Dehydration is one of the most common preservation methods for button mushroom. Dried mushroom slice and powder is used in formulation of soups and sauces. In this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. Thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °C for 120 min. Pretreated samples were then hot air dried (with air speed of 1.8 m/s) at a temperature of 50 and 60 °C to a final desired moisture content. Effective moisture diffusion coefficient, activation energy, shrinkage, rehydration ratio and colorimetric parameters were measured after dying. Osmotic dehydration significantly (p<0.05) decreased drying time and increased drying rate. Effective moisture diffusion coefficient in osmotic pretreated samples was higher than that of control. Osmotic pretreatment prior to hot air drying led to a significant (p<0.05) decrease in activation energy. Osmotic pretreatment decreased shrinkage, rehydration ratio and color L value. However, overall color and "a" and "b" values were not significantly (p<0.05) influenced by osmotic dehydration. Drying kinetic osmotic dehydration hot air drying Button mushroom https://ijbse.ut.ac.ir/article_59369_c94103ff64e79fed11c4427df97c337a.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Evaluation of energy efficiency of broiler production farms using data envelopment analysis technique, case study: Isfahan Province Evaluation of energy efficiency of broiler production farms using data envelopment analysis technique, case study: Isfahan Province 577 585 59371 10.22059/ijbse.2016.59371 FA Zahra Payandeh Ilam University Kamran Kheiralipour Ilam University Mahmoud Karimi Arak University Journal Article 2016 01 30 In this study, energy consumption pattern, efficiency and the percentage of saved energy and inputs of poultry production farms in Isfahan, Nain and Najafabad townships with different capacities were evaluated. The average of net energy gain per 1000 bird for capacities less than 10, 10-30 and more than 30 thousand pieces was calculated as -143.66, -129.58 and -94.99 GJ/1000 bird, respectively. Technical efficiency for different capacity groups was 88, 92 and 96 %, respectively, and pure technical efficiency was 97, 98 and 99 %, respectively. The optimized input energy by the returns to variable scale model for capacities less than 10, 10-30 and more than 30 thousand pieces was 146.90, 136.80 and 117.77 GJ/1000 birds, respectively. In this study, energy consumption pattern, efficiency and the percentage of saved energy and inputs of poultry production farms in Isfahan, Nain and Najafabad townships with different capacities were evaluated. The average of net energy gain per 1000 bird for capacities less than 10, 10-30 and more than 30 thousand pieces was calculated as -143.66, -129.58 and -94.99 GJ/1000 bird, respectively. Technical efficiency for different capacity groups was 88, 92 and 96 %, respectively, and pure technical efficiency was 97, 98 and 99 %, respectively. The optimized input energy by the returns to variable scale model for capacities less than 10, 10-30 and more than 30 thousand pieces was 146.90, 136.80 and 117.77 GJ/1000 birds, respectively. Poultry Capacity Energy management Technical efficiency Pure technical efficiency https://ijbse.ut.ac.ir/article_59371_0016e7523ef573d900ea3030219abadf.pdf
University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 47 3 2016 10 22 Abstract Abstract 1 20 61930 10.22059/ijbse.2016.61930 FA Journal Article 2017 06 14 https://ijbse.ut.ac.ir/article_61930_fc25a54641bdda34f9c44d515f682188.pdf