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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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Today one of the most important concerns of the world is the significant volume of waste accumulation associated with the synthetic polymers used in food packaging. Therefore, biodegradable edible films are the best alternative for synthetic polymers and plastics. In this study, biodegradable films of corn zein containing two levels of olive leaf extract (10 and 15% w/w) are produced and their physical, mechanical, colorimetric and micro straucture properties were investigated. The results showed that the effect of treatment on physical, mechanical and colorimetric properties was significant (p <0.05). The results showed that by adding 15% extract, the thickness and moisture absorption increased compared to the control sample. Also, by increasing the percentage of olive leaf extract, there was a significant decrease in solubility and vapor permeability in all three relative humidity (33, 50 and 75%) compared to the control sample. In conclusion, it can be concluded from the results of this study that the combination of olive leaf extract with polymeric zein improves some physical and mechanical properties of edible film

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The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to Potato products such as chips to obtain with lower fat content. One of the most important points in designing, modeling and optimizing the frying processes is to precise determination the mass transfer parameters. Accordingly, in this research were investigated, the effects of mass transfer parameters such as effective penetration coefficient, mass dimensionless Biot number and mass transfer coefficient as well as activation energy in three temperatures and two air flow velocities. In this study, for the first time, air flow velocity was used as a variable factor in hot air frying, which also had a significant effect on decreasing moisture content.The results showed that all the mass transfer parameters as well as the relative constant of water reduction were directly proportional to the temperature and increased with increasing process temperature. At different flow velocities, all the parameters in except of the Biot number were increasing. The results of the activation energy obtained using the Arrhenius equation were also estimated at lower airflow velocities.

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In this study, the drying process of pumpkin thin layers was investigated by cast tape drying (CTD) and convective hot air drying (CHD) methods and the effect of temperature and drying kinetics of the pumpkin was determined along with  the best mathematical model to fit the changes on moisture content to time ratio. At first, Pumpkin slices were prepared with 3, 5 and 7 mm thicknesses. Drying was performed at 75, 85 and 95 (°C) by CTD method and at 55, 65 and 75(°C) by CHT method in triplicate. Based on the kinetic model evaluated by Hii, Law and Cloke, the 7 mm thickness was selected as an optimum thickness in both drying methods. The optimal drying temperature ranges were 55 and 95 (°C) by CHD method and CTD method, respectively. Five mathematical kinetic models were fitted on the experimental data using four criteria including, Determination of Coefficient (R²), Root Mean Square Error (RMSE), Sum of Squares (SSE) and Chi-square (χ²). Also, effective diffusion coefficient (D) and activation energy (Ea) were calculated. The results showed that Hii, Law and Cloke’s model predicted the drying behavior during CTD. Activation energy of 37.5310588kJ/mol and 20.32657 kJ/mol was calculated for CHD and CTD methods respectively. The best mathematical model for drying a thin layer of pumpkin by CTD and CHD method was proposed Hii, Law and Cloke’s model.

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In this study, montmorillonite (MMT) was modified by hexadecyltrimethyl ammonium bromide (HDTMA) to enhance its adsorption capacity and improve its functional properties that it was done through conventional ion exchange. The intercalation of cationic surfactant into layers of MMT and properties of MMT before and after modification was evaluated by Fourier transform infrared (FTIR), X-ray diffraction (XRD) spectroscopy, Thermal gravimetric analysis, contact angle, and zeta potential. The XRD results showed the interlayer spacing was increased from 1.17 to 2.02 nm due to intercalation of HDTMA. The contact angle and zeta potential analyses revealed that the surface wettability of MMT was changed from hydrophilic to hydrophobic and the surface charge was changed from -21.6 to -2.54 due to adsorption of HDTAM on surface of MMT. FTIR spectra show the successful of inserting alkyl groups from cationic surfactant in the interlayer space of MMT. The results are supported by the measurements of TGA/DTA. The findings of this study are useful for the application of modified MMT as a nanoadsorbent for food, chemical, and pharmaceutical industries.

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Key lime juice can be a non-fermenting product with high acidity and a rich source of ascorbic acid and phenol compound. In order to maintain the quality of the product, it is important to choose a suitable method for processing this food.
The use of modern non-thermal methods to produce high quality products should be considered. In this research, by designing and constructing a continuous pulsed electric field (PEF) system, the effect of this method on the degradation of pectin methyl esterase (PME), ascorbic acid, total phenol compound, cloudiness index, color changes and sensory evaluation in key lime juice is discussed. In this research, a bipolar square wave of 10 microseconds and a constant frequency of 1000 is used. In the processing chamber of this device, two cases of stainless steel with length and thickness of 10 and 0.5 ml, respectively, were used. Key lime juice was processed for 500, 571, 666, 800 and 1000 microseconds with Field intensity of 22.22, 33.33, 44.44 and 55.55 kV per cm. In general, by increasing the field from 22.22 to 55.55 kV / cm at a constant time, the process of reducing the degradation of PME enzyme is normally increased by 25%. Applying the highest electric field of 55.55 in 1000 microseconds caused 14% ascorbic acid degradation compared to fresh samples. With increasing pulsed electric fields, the cloudy index of the sample and browning index have increased. The use of high intensity pulsed electric field increased the degradation of PME enzyme and the cloudy index and reduced lightness compared to the fresh sample. Preservation of sensory properties of key lime juice developed with PEF during shelf life showed that the non-thermal pulsed electric field method can act as a promising approach in products with high acidity and enzyme degradation.

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Vegetables are perishable and cultivated seasonally. The aim of this study was to employ a combined thawing through hot air-infrared system, while investigating the effects of temperature, airflow velocity, and infrared radiation power on thawing time and the quality attributes of thawed carrots. In this research, carrot samples, having been washed and shaped using a cylindrical mold measuring 22.5 mm in diameter and 12 mm in height, were subjected to freezing at -18°C for 48 hours. Thawing parameters were air temperature (30°C and 40°C), airflow velocity (0.5  and 5 m/s), and infrared power (100 and 300 watts). The sample thawed at 25°C was control sample. Data analysis showed that reciprocal effect of increasing temperature, power of the radiation source and air flow speed had a significant effect on the thawing time, vitamin C, β-carotene, the thawing loss, and pH (P≤0.05). This system was able to significantly reduce the thawing time this time for the control sample was 47.66 minutes and for the shortest thawing time, the treatment 8 (F5P300T40) was 6.23 minutes. The lowest pH value was related to treatment 7 (F0.5P300T40) 5.81 and the highest value was related to treatment 1(F0.5P100T30) 6.15. The highest amount of β -carotene was related to treatment number 8 (F5P300T40) 48.12 mg/100g and  the lowest amount was related to treatment 5 (F0.5P100T40) 14.03 mg/100g. The highest amount of vitamin C was related to treatment 4(F5P300T30) 12.36 mg/100g and the lowest amount was related to treatment 1(F0.5P100T30) 3.68 mg/100g. . In the thawing loss, the highest amount was related to treatment 1 (F0.5P100T30) 19.7% and the lowest amount was related to the control sample7.44%. . Due to the low start-up cost, shorter process time and favorable quality, hybrid defrosting is widely used in the food industry.

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Changing the thermos-mechanical properties, variety of formulation and storage conditions, 36 samples of low-fat mozzarella cheese were produced and their hardness, adhesiveness, cohesiveness, springiness, cohesiveness, gumminess and chewiness were evaluated by TPA followed by analyzing data using completely randomized factorial design with univariate analysis through IBM SPSS Statistics. 26. Then, Imaging of the same samples with a Hyperspectral camera in the range of 400-1000 nm as well as pre-processing the spectra and preferring the important wavelengths by feature selection algorithms to developed the calibration models including multiple linear regression algorithms, partial least squares regression, support vector machine with a linear kernel, multilayer perceptron neural network, random forests and majority voting algorithm was performed in Python software followed by the performance of models were evaluated. Results showed that the more increased the stretching time in hot water from 2 to 8 minutes, the more the hardness, springiness, gumminess and chewiness and cohesiveness increased, but adhesiveness was decreased. The majority vote algorithm (VOTING) revealed the highest performance in hardness prediction (R²p=0.878, RMSEp=2606.52 and RPD=2.12) and was able to predict the cohesiveness of mozzarella with higher accuracy more than other algorithms. Multiple linear regression couldn’t predict the adhesiveness properly, but random forest method with high performance predicted this feature (R²p=0.808, RMSE=56.49, RPD=1.90). The multi-layer perceptron neural network with the least error, predicted springiness (R²p = 0.848, RMSEp = 0.094, RPD = 2.12) and chewiness (R²p = 0.84, RMSEp = 1117.21, RPD = 1.96) with high accuracy. All methods except random forest were able to predict the gumminess of mozzarella with high efficiency. In this study, it was cleared that the process conditions had significant effects on the textural characteristics and the Hyperspectral imaging was found to be a suitable alternative method for estimating the textural characteristics of mozzarella cheese.
 

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Purpose: The purpose of the current research is to dry apples using a solar dryer with an absorbent cycle in two modes of direct-convective radiation and indirect-convective radiation. Two types of direct and indirect drying methods with and without moisture absorbers and drying in open air were used. The pre-prepared apple slices (flavored with cinnamon) were placed on a piece of mesh with certain dimensions, the initial weight of the samples was measured and inside the solar dryer with an absorbent cycle in two modes of direct-convective radiation and indirect-convective radiation. It was placed; And during the drying process, the rate of evaporation, texture, wrinkling, water reabsorption rate, retention rate of vitamin C (ascorbic acid) and color change and sensory characteristics at different levels of treatment (30% sucrose and without sucrose and zero, 0.5, 1 and 2% of cinnamon) and also some samples were dried by solar dryer without flavoring with cinnamon alone. Data analysis was done with the completely random factorial design statistical method and using SPSS version 26 statistical software.