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 Walnut (Juglans regia. L) belongs to juglandaceae, is a native fruit of Iran. Walnut is a rich source of unsaturated fatty acids like omega-3 and contains high levels of vitamin E, polyphenols, flavonoids, arginine and fiber. On the other hand, walnut causes many positive effects on human health that makes it worth. In this study, we used downgrade walnut to processing it to the walnut drink as a new drink that is nutritious and healthy. For production of walnut drink carrageenan gum addition was investigated. In this regard, carrageenan gum was added in three levels 0.3, 0.6 and 0.9% and the effect of carrageenan gum addition on walnut beverage was investigated. The effects of gum on pH, Brix, Acidity and total sugars were analyzed and overall acceptability was evaluated by Hedonic scale. Walnut drink color was estimated and analyzed by Image J software. Based on the results, the carrageenan gum addition at level 0.6%, were effective on physicochemical characteristics and quality improving at P<0.05. Sensory analysis showed that, carrageenan gum addition had a significant effect on walnut drink stabilization. Statistical analysis showed that the increasing of gum causes L* index to be declined. The effect of gum on b* and a* indicated that treatments contained less gum inclined more towards yellow and less green respectively.

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Application of combined technology can reduce the disadvantages of each other as compare to their individual process. Osmotic process along with hot air drying and freezing were applied on red beet pieces in this investigation. red beet divided to slices as well as cubes pieces before treatment with citric and ascorbic acids in two levels of 0.1 and 0.3 percent. red beet slices were semi dried in cabinet drier for period of 75 minutes and cubes for 115 minutes and then were placed into polyethylene bags for prior to freezing process in freezer with -25◦C. Different physicochemical characteristics such as acidity, water activity, image processing and texture were evaluated after 2 hour and 30 days. Statistical analysis of data with completely randomized design and SPSS software version 20 during one month preservation showed that cubes pieces of red beet in 0.3 percent of acid solution along with osmotic dehydration has the best and comparable texture, color and quality characteristics as compared to the fresh red beet.