---

Flaxseed is one of the oilseeds that use as ingredient in food product due to its considerable nutritional and beneficial health effects. In this study in order to produce functional Taftoon bread, ground flaxseed was incubated at 30 ºc and microwaved for 2.5  minutes in order to reduce cyanogenic glycosides compound. Wheat flour replaced with treated ground flaxseed at 5, 15 and 25 percent levels. Results showed that cyanogenic compound reduced 84/6%. Result of rheological properties test of dough showed that, with replacing wheat flour with ground flaxseed, water absorption of dough and expansion of dough during fermentation decreased and stability time of dough increased and the difference between them was significant (p<0.01). Results of stress relaxation test showed that addition of ground flaxseed to wheat flour, increases the viscoelasticity of dough. Results of oxidative stability test showed that with replacing wheat flour with ground flaxseed, peroxide and thiobarbituric acid value increased and highest value was at 15% ground flaxseed and had significant difference(p<0.01). Results showed that bread containing flaxseed had darker color and softer texture and staling of bread containing flaxseed was lower. Results of organoleptic test showed that bread containing flaxseed had better flavor, aroma, texture and overall acceptability by panelist, although color of bread had less acceptance at 15% and 25% level of replacing ground flaxseeds.  

---

Information on the thermophysical properties of the Iranian ultrafiltrated (UF) white cheese is very limited. In this research, those thermal properties determined experimentally were thermal conductivity, specific heat, density and water activity. The thermal conductivity and specific heat of Iranian ultrafiltrated white cheese (IUFWC) ranged from 0.447 to 0.480 W m-1 °C-1 and from 3.871 to 4.005 kJ kg-1 °C-1 for temperatures varying from 1°C to 23°C and from 1°C to 40°C, respectively. Both thermal conductivity and specific heat increased with moisture content and temperature. A three-step model predicting thermal conductivity as a function of cheese composition and temperature was developed based on the parallel and Maxwell models. The effective thermal conductivity predicted by the model developed was in good agreement with the experimental data. The modeling of density and water activity using non-linear regression concepts showed that density was highly affected by salt concentration and temperature; water activity was also strongly dependent on salt concentration and moisture content.

---

---

Application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. However, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final product. Throughout the present study, single- and multi-objective optimization method as based on the genetic algorithms (GAs) was applied to select the suitable fat-free as well as low-fat ice-cream formulations. The data related to single-objective optimization of selected parameters revealed that the ice-creams containing 3.5% Simplesse plus 1.72% fat, and 2.95% Maltodextrin plus 1.87% fat have ended up with the most desirable functional objectives. The application of multi-objective optimization led to a range of solutions of different fat and fat replacer contents out of which the producers can adopt the most suitable choice depending on the needs.

---

In this study, a numerical model was developed to investigate the two-dimensional heat transfer in a homogenous finite cylinder to predict the local temperature and sterilizing value during caviar pasteurization. A fixed grid finite difference method was used in the solution of heat transfer equations according to Crank-Nicolson’s scheme. The model was validated by comparison of the experimental temperature profiles during caviar pasteurization with the model predicted values (Correlation Coefficient> 0.99 and Root Mean Square Errors< 0.61ºC). The cold spot location was at the radial center between the middle and top of the jar on the vertical axis. For caviar pasteurization, the required heating time for cold spot to reach the desired F-value (= 0.19 min) was 128 minutes at 55°C and 37.63 minutes at 65°C. The results indicated that the developed model could be successfully applied to simulate the caviar thermal processing.

---

The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. The heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. Sangak is a kind of Iranian flat bread baked on the hot pebble gravels. The aim of this study was to evaluate the impacts of baking beds (gravel and metal beds) and baking temperatures (280, 310 and 340°C) on staling of Sangak bread during storage at 20°C. The mean value of the measured heating rate of bread baked on gravel bed was higher than that in bread baked on metal bed. In the case of baking on gravel bed, unlike baking on the metal bed, the increase of baking temperature had no significant effect on all quality parameters (moisture content, firmness and freezable water of breads, etc). Recrystallization of amylopectin seemed not to be related to the baking condition. During aging, the firmness of bread baked on gravel bed was significantly lower than that for bread baked on the metal bed and baking at higher temperature and shorter time resulted in the increment of moisture content and the decrease of firmness. As a consequence, baking on gravels and higher baking temperature increased the heating rate, which led to reduction of the staling kinetic of Sangak bread.

---

This study aimed to prepare zein/Montmorillonite (MMT) composite films by two methods: (1) An ultrasonic bath, and (2) A high power ultrasonic probe. Then, the structural, thermal, mechanical, and barrier properties of the obtained composites were evaluated. According to the X-Ray Diffraction (XRD) patterns, the composite films prepared by the first and second methods had microcomposite and exfoliated structures, respectively. Based on the results of the statistical analysis, the clay dispersion method and Montmorillonite (MMT) content significantly affected the mechanical, barrier, and thermal properties of the composite films. The results showed that mechanical and water vapor barrier properties of the nanocomposites were improved in the presence of small amounts (up to 3%) of MMT, while increased montmorillonite percentage in the microcomposite films weakened the mechanical, barrier, and thermal properties of these films. Therefore, the use of high power sonication is a suitable method for producing protein-based nanocomposites with an exfoliated structure.