Showing 5 results for Mirzababaee
Volume 18, Issue 117 (November 2021)
Abstract
Pectin is a heteropolysaccharide which is widely used as a gelling and stabilizing agent in the food industry. The study aimed to optimize and evaluate the quantity and quality of pectin extraction from apple pomace by acid hydrolysis at high temperatures as a traditional method of the main wastes of the apple juice industries. Extraction efficiency was optimized in the pH from 1.5 to 2, 60 to 90 minutes and 75 to 90 °C by response-surface method (RSM) with using the central composite design. In addition, the esterification degree, amount of galacturonic acid, equivalent weight, methoxyl content, emulsion activity, stability of emulsifier and water/oil holding capacity of pectin were determined under optimal conditions. The results showed that the maximum extraction efficiency (8.83%) was achived at pH 1.5, 90 °C and 90 minutes. The extracted pectin with a degree of esterification of 54% and galacturonic acid 68 mg/g was obtained at optimal conditions. Equivalent weight, methoxyl content, emulsifying activity and water holding capacity of extracted apple pectin were 916, 8.9%, 55.8% and 4, respectively. In overall, it can be possible to obtain different pectin with varying physicochemoical properties with chaning the extraction conditions. Furthermore, the extracted pectin had proper emulsion activity and stability which can be ultilized in different emulsion based products.
Volume 18, Issue 118 (December 2021)
Abstract
In this research design and manufacture of home baking machine with baking process control is followed. Therefore, the machine is designed and manufactured with the ability to produce an Iranian flatbread at each baking stage. By choosing the heat flux pattern and different thicknesses of the bed and the height of the baking chamber, the temperature and mass distribution in the three areas of the baking bed, bread and baking chamber is obtained. Image processing, texture analysis and sensory tests are used for evaluating of baked bread under different conditions. Geometrical conditions, boundary conditions and patterns of heat flux are the main factors that influence the baking process and quality of bread. The results showed that bed thickness performs better than higher thicknesses. By increasing the height of the chamber at three heights of 2, 4 and 6 cm, the mean temperature of the chamber decreases. Therefore, the height of the 2 cm chamber is the best one. In the study of bread baking with simple apparatus, it was found that the cooking time of 6 minutes and the beginning baking temperature of 160 °C are the most suitable cooking conditions. The porosity of the bread baked is much lower than that of the bakery one. The texture analysis tests showed that the hardness, gumminess, and chewiness of the heat flux pattern profile 22 had the closest values to the control bread
M. Hosseinzadeh, S.m. Mirzababaee , H. Zamani, A. Faezian, F. Zarrinkalam,
Volume 19, Issue 7 (July 2019)
Abstract
In this study, the performance of an evacuated tube solar cooker analytically investigated. For this purpose, the heat transfer mechanisms in different components of the solar cooker is evaluated. The main aim of this article is to investigate the important parameters of the evacuated tube solar cooker in different weather conditions using the validated analytical model. The studied parameters are: wind speed, ambient temperature, and input solar radiation. The experiments performed at the Research Institute of Food Science and Technology, Mashhad, Iran (Latitude: 36° and Longitude: 59°).
The results reveal that the presented analytical model is an accurate model that can be used in the paramedic analysis of the evacuated tube solar cooker. Moreover, in the
reference weather conditions, the lost heat contains
only 12.22 W of the absorbed solar radiation (137.51 W).
Therefore, about 8.89% of the absorbed solar radiation is lost. Based on the results, the temperature of outer surface of the cooker is only 3.64
°C higher than the ambient temperature due to the vacuum between the tubes. In addition,
the evacuated tube solar cooker has proper performance in various weather conditions. Increasing the ambient temperature from 5 °C to 35 °C enhances the solar cooker efficiency by 0.65%.
Volume 19, Issue 122 (April 2022)
Abstract
Pectin is used as a coagulant in the food industry due to its thickening properties. Also, the polysaccharide is widely used in the food industry, which is due to its unique technological properties (its gelling properties in the production of jams and like jams such as fruit, etc.). The aim of this study was to optimize and evaluate the quantitative and qualitative evaluation of pectin extraction from apple pomace by microwave and acid extraction method. Microwave extraction efficiency in the pH range of 1.22 to 1.78, time 10.6 to 17.4 minutes and power 320 to 580 W and by acid extraction method in the pH range of 1.5 to 2, time 60 to 90 minutes and temperature of 75 to 90 °C was optimized by the response surface method (RSM). The results showed that in microwave extraction at pH 1.22, time 17.4 minutes and power 580 W and in acid extraction method at pH 1.5, temperature 90 °C and time 90 minutes maximum extraction efficiency (9.17 and 8.83% respectively) were observed. Also, under optimal microwave extraction conditions, pectin with better quality characteristics (higher degree of esterification, galacturonic acid, equivalent weight, methoxyl content, emulsifying activity and water holding capacity) was obtained than the traditional method.
M. Hosseinzadeh, H. Zamani, S.m. Mirzababaee, A. Faezian, F. Zarrinkalam,
Volume 20, Issue 6 (June 2020)
Abstract
In this study, a portable parabolic solar cooker is designed and fabricated, and the daily performance of the solar cooker is investigated from the energy and exergy viewpoints. One of the important challenges of the parabolic solar cookers is the reduction of their performance in the windy conditions. In order to evaluate this issue, the effect of 0.2, 2, 4 and 6m/s wind speeds on the energy and exergy efficiencies of the solar cooker is studied. Based on the results, the energy efficiency of the parabolic solar cooker is 34.52-46.19% and the exergy efficiency is 2.11-5.60% during the experiment. The experimental results indicate that water can boil in the windy conditions using the fabricated solar cooker although the time required to boil water increases by rising the wind speed. According to the results, in the wind speed of 6m/s, the time taken to boil 2 liters of water is about 40min. Furthermore, the energy and exergy efficiencies of the parabolic solar cooker in the wind speed of 6m/s are 20.08% and 1.99%, respectively, lower than those in the wind speed of 0.2m/s.
