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Frying technology is one of the oldest of food preparing that it used in household and industrial scale, widely. Due to the increasing tendency of consumers to use low-fat products, efforts to reduce oil uptake in fried products has been done. Eggplant absorbs high amount of oil during frying because of high amount moisture and porous texture. In this study effect of different frying times (90, 120, 150 and 180 seconds) and cooking times (1, 4, 7 and 10 minutes) on mass transfer kinetic (oil and moisture)eggplant samples during deep fat drying and cooling period was investigated. Results of analysis variance (ANOVA) showed that independent variables on oil and moisture content was significant (p<0.05).Results of this study showed that cooking pretreatment (hot water and atmospheric pressure) 60 %, decreased oil content in comparison with which did not any pretreatment (control). In mention that cooking time 7 minutes had higher than effect on oil content decreasing (72%). To investigate the kinetic relationships, eggplant samples for 1, 3, 5, 8, 10, 12, 15, 30, 60, 75, 90, 120 and 150 seconds were fried and after each stage of oil and moisture were measured. In addition, at the end of each of these times, were immediately removed from the oil in order to measure the surface oil, immersed in ether, and the amount of oil absorbed (structural) and surface oil samples were measured.Results of mass transfer kinetic during deep fat frying at 180°C, showed that oil content fried eggplant had maximum value on the first time of deep fat frying process and then decreased. Also fried eggplant moisture content decreased, quickly and then velocity of reducing the moisture content of the samples, also declined.

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Sour orange juice has found application in various foods as alternative of lime juice, due to its desirable taste. Different thermal processes could be performed to improve safety and shelf life of this product. In this study, the sour orange juice was processed at four microwave power levels (170, 340, 510 & 680 W) in a various periods of time to reach the product temperature to 72^˚C. The aim of this study was to investigate the effect of heating processes on the some physicochemical properties of sour orange juice during come up time. Based on the results, different power levels of microwave have no significant effects on viscosity. The thermal destruction of Ascorbic acid and Pectin methyl esterase were found to follow first order kinetics. Destruction rate of these two compounds were also increased by increasing microwave power. Because of the effect of microwave power on chemicals especially ascorbic acid, the colorimetric parameters of the product changed as a result of changing in microwave power. By considering the high regression (R²> 0.97) between two measuring methods (spectroscopy and image processing), the image processing method is suggested as browning index during thermal processing.

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Ultrasound-assisted extraction was used to determine the optimum processing conditions and to achieve the maximum extraction yield and viscosity of the gum extracted from quince seed. Using Response Surface Methodology (RSM) to design the experiments and adopting the Central Composite Rotatable Design (CCRD), the effect of extraction temperature (25-55°C), time (3-10 minutes), and pH (6-8) were evaluated on efficiency of gum extraction yield (%) and viscosities (mPas). The Chemical composition of the extracted gum was determined using AOAC standard methods. Apparent viscosity of the gum was measured by rotational viscometer. Using multiple linear regression analysis, a second-order polynomial model was developed for each response. The quince seed gum showed pseudoplastic behavior. Optimum operating conditions based on the highest yield and viscosity was predicted by RSM as an extraction temperature of 38.03^◦C, pH of 6.35 and the extraction (ultra-sonication) time of 7.68 minutes. At this optimum point, extraction yield and viscosity were 14.09% and 52.4 mPas, respectively.