Showing 37 results for Infrared
Volume 17, Issue 102 (7-2020)
Abstract
In the present study, an infrared-assisted solar dryer was used to determine the drying kinetics, energy consumption and quality parameters evaluation of Echium amoenum. Experiments were conducted with two levels of drying air flow rate (0.0025 and 0.005 m3s-1) and three levels of IR lamp power (100, 150 and 213 W). Drying time, energy consumption and evaluation of quality properties in different air flow rates and lamp powers were compared to the conventional method (shade drying). Five empirical models were fitted on the experimental data and the goodness of regression models were evaluated using coefficient of determination (R2), root mean square error (RMSE), and Chi square (χ2). Results of drying time in the different experiments showed highly significant differences respect to the conventional method (p-value<0.01). Also results showed that increasing the air flow rate and IR power caused a reduction of 37% and 17% in drying time, respectively. Best empirical model to describe the drying behavior was the Page model. The lowest specific energy consumptions (SEC) was 4.63 MJ kg-1, which was occurred at the air flow rate and IR power of 0.005 m3s-1 and 150 W and the highest SEC was 5.26 MJ kg-1 and occurred at 0.0025 m3s-1 of air flow rate and 213 W of IR lamp, respectively. Finally, the air flow rate of 0.005 m3s-1 and the IR power of 150 W was recommended for Echium amoenum drying in the IR-ASD because of the fair energy consumption and the suitable product color.
Khalili Khalili, , Atena Ezatian Sarabi,
Volume 18, Issue 1 (3-2018)
Abstract
The present study investigates the thermal response of individuals whose forearms were subjected to severe cold stimulation and how it is influenced by the personal and physiological characteristics. So, the hands’ transient thermal responses of 89 individuals (male) was observed by thermography imaging technique. Then, statistical analysis was employed to establish an experimental relationships to estimate the thermal response time of the subjects with different individual and physiological conditions. The results showed that among the 9 individual and physiological parameters (age, vascular fat, muscle percentage, fat percentage, body mass index, systolic blood pressure, diastolic blood pressure, heart rate and fasting time), only four independent parameters including internal fat, body mass index, systolic blood pressure and fasting time are significant related to the response time. Also, using multivariate linear regression, a relationship was developed to estimate the thermal response time of the subjects against cold stimulation. This relationship indicates that the response time of the obese can be up to 20% higher than that of the lean subjects. In addition, the results shows that for each one hour after the last meal, the thermal response of the body is slower about 1%.
Volume 18, Issue 2 (3-2016)
Abstract
Water content plays an important role in the process of plant photosynthesis and biomass accumulation. Many methods have been developed to retrieve canopy leaf water content from remote sensing data. However, the validity of these methods has not been verified, which limits their applications. This study estimates the Leaf Water Content (LWC) of winter wheat with three most widely used indexes: Normalized Difference Water Index (NDWI), Simple Ratio (SR), and Shortwave Infrared Perpendicular Water Stress Index (SPSI), as well as MODIS short wave and near infrared data, and then compares remote sensing estimates of vegetation water content with field-measured values measured in concurrent dates. The results indicate that the three indexes are significantly correlated with the LWC of winter wheat at the 0.01 significance level. They all have good accuracy with higher than 90%. The indexes derived from MODIS bands 6 and 2 were better than those from bands 7 and 2 for measuring wheat leaf water content, and the correlations of the former two (NDWI and SR) were stronger than that of SPSI.
Mahdi Ramezanizadeh, Younes Pouladrang,
Volume 18, Issue 3 (5-2018)
Abstract
Several factors such as shape of the jet hole, blowing ratio, density ratio, mainstream turbulence intensity, and …, affect the film cooling effectiveness. Among the above mentioned factors, the film cooling effectiveness is strongly influenced by the shape of the jet hole. This geometry should be designed in such a way to minimize the jet's vertical momentum and produce more surface coverage. In this research, cooling performance of a novel integrated compound (earring) jets design is investigated experimentally, using an infrared thermography method. Steady state heat transfer experiments at the jet Reynolds number of 10,000 (based on the jet diameter) are performed over the test plate. The jets injection angle into the mainflow are considered to be 30 degrees relative to the surface. The measurements are carried out at the mainstream speed of 27 m/s and at four different blowing ratios of 0.4, 0.5, 0.7, and 0.8. The obtained results show that at constant jets cross section, the earing jets geometry leads to higher film cooling effectiveness, compared to the cylindrical hole geometry. Optimum blowing ratio is 0.8 and the lowest effectiveness is obtained on the surface at the blowing ratio of 0.4. The flow structures which are introduced by this novel geometry, reduces the flow mixing between the mainstream and the cooling jets. Therefore, enhances the film cooling effectiveness and the coolant fluid more uniformly distributes over the surface laterally.
Volume 18, Issue 111 (4-2021)
Abstract
One of the main goals of drying agricultural crop is reduction of the moisture content and obtain optimum moisture in order to get maximum storage time and reduction of crop losses in the processing stage. Regarding to new science application and different methods of drying, use of new methods such as drying with infrared ray is necessary to be studied. In this study in order to determine effect of air temperature at three levels of 40, 50 and 60 ° C and ultimate paddy moisture at levels of %7-8, % 9-10 and %11-12 (based on dry weight) on drying time and paddy husk percent of Tarom Hashemi was used rotary cylindrical drier of infrared in three replications. Besides, effect in three levels of temperature and moisture and two type crop of paddy and brown rice on some mechanical properties of the dried paddy were determined by instron apparatus in five replications. The results indicated that the studied factors temperature and moisture had a significant effect on drying time. However, temperature and moisture factors hadn’t significant effect on the husk present. Measurement of Mechanical properties of rice paddy after drying indicated that among three factors: type crop (paddy and brown rice), moisture and temperature; two factors of type crop and moisture were more effective on mechanical properties. The obtained results of the research showed that optimum temperature of drying and optimum ultimate moisture (based on dry weight) are 57/68 ° C degree and %7/5 and under such conditions optimum time of drying was 84/76 minutes so that husk percent, break time and force were %21/54, 4/24 sec and 33/92 N respectively, besides size of displacement up to break point was 0/34 mm.
Volume 18, Issue 112 (6-2021)
Abstract
Edible coatings application to the food prior to drying by infrared system is another potential pretreatment to drying. Edible coatings are thin layers of an edible material applied to the surface of the food and creating a selective barrier to the gas transport. The aim of this study was to investigate the color and area changes of coated apricot slices with xanthan and balangu seeds gums during drying in the infrared system. In this study, apricot slices in cylinder form with a thickness of 0.5 cm were coated using xanthan and balangu seeds gum (concentration of 0.6%) and then placed in an infrared dryer and the effect of radiation power (150, 250 and 375 W) on the appearance characteristics were examined. To examine the color and area changes of the samples, samples image were taken continuously during drying time. Color indexes including brightness (L*), redness (a*), yellowness (b*) and color changes (ΔE) as well as changes in the samples area during drying time were calculated. The calculated L* index for the drying process of apricot samples showed that the coated samples were brighter in terms of brightness and the coated apricots with balangu seed gum had higher L* values. In terms of color change index (ΔE), coated apricots with balangu seed gum showed the lowest color changes during drying time and the average values of ΔE for the control sample, coated with xanthan gum and coated with balangu seed gum were equal to 21.30, 16.89 and 13.92, respectively. For modeling the color change index, the quadratic model had less error than the power model. The results showed that the coating with balangu seed gum maintained the appearance of the dried product.
Volume 18, Issue 114 (8-2021)
Abstract
Drying is one of the oldest methods of food preservation, which usually have adverse effect on the physicochemical properties and nutritional value of the final product too. Today, the demand for application of rapid drying methods such as using microwave and infrared beams has increased to prevent or reduce undesirable changes in foods. In this study, the effect of infrared drying process condition (drying temperature and time) on weight loss, vitamin C and color properties of Shahsavar Yazdi pomegranate arils were investigated and optimized by response surface method. The results showed that the amount of weight loss and L* value of pomegranate samples, increased with increasing drying time and temperature, while the amount of vitamin C decreased. Drying temperature had a greater effect on weight loss and vitamin C changes compared to drying time; however, variation of L* value under the influence of infrared drying time are more severe than the drying temperature. The amount of a* and b* value increased with increasing drying temperature while decreased with increasing infrared drying time. The best conditions for infrared drying of pomegranate arils are using drying temprature of 55 °C for 600 minutes and by applying the optimal conditions, the amount of weight loss, vitamin C and the total color difference (DE) of the produced pomegranate arils are equal to 69.5, 12.89 and 5.79 respectively. The results of the optimal conditions validation test showed that by applying the obtained conditions from the optimization process, the quality attributes of pomegranate such as weight loss, amount of vitamin C and the total color difference (DE) of the produced samples were 70, 12.45 and 7.75 respectively, which are very similar to the obtained results from the optimal conditions predicted by the response surface method.
Volume 18, Issue 118 (12-2021)
Abstract
Coating the fruits using edible gums increases the appearance quality, improves the color and reduces their shrinkage at the end of the drying process. The purpose of this study was to investigate the effect of coating with wild sage seed, basil seed and xanthan gums on the appearance characteristics of dried quince slices in the infrared system. In this study, quince slices with a thickness of 0.5 cm were coated using wild sage seed, basil seed and xanthan gums (concentration of 1%) and then placed in an infrared dryer and the effects of radiation power (250 and 375 W) on the appearance characteristics were examined. Also, for modeling the color change index, the Power, Quadratic, Gompertz, Logistic, Richards, MMF, and Weibull models were used. Color indexes including lightness, redness, yellowness and color changes as well as changes in the samples area during drying time were examined. The calculated lightness index for the drying process of quince samples showed that the coated samples with wild sage seed gum were brighter. In terms of color change index, coated quince slices with wild sage seed gum showed the lowest color changes during drying time and the average values of this index for the uncoated sample, coated with wild sage seed, basil seed and xanthan gums were equal to 35.09, 20.20, 43.40 and 28.33, respectively (250 W). For modeling the color change index, the MMF model had less error than the others models. The results showed that the coating with wild sage seed gum maintained the appearance of the dried product and also the least shrinkage in the drying duration and at different radiation powers were observed in these coated samples.
Volume 18, Issue 120 (12-2021)
Abstract
Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.
Volume 19, Issue 126 (8-2022)
Abstract
Proteins are one of the most important food constituents due to their unique functional properties and health benefits. Among plant proteins, fenugreek seed protein is of great interest due to its high content of essential amino acids. The current study was carried out to optimize ultrasound-assisted extraction of fenugreek seed protein and evaluation of its functional, structural and antioxidant properties. The optimal conditions for protein extraction were ultrasonic power of 80 W and sonication time of 28.39 min which under these conditions, the predicted extraction yield was 8.65% which was in good agreement with the experimental value (8.57%). Amide A, amides type I, II, and III bands were observed in Fourier transform infrared spectrum. The solubility was pH-dependent. The water and oil absorption capacity was 6.24 and 2.72 mL/g, respectively. The lowest (44.66%) and highest (92.49%) foaming capacities were observed at pH 4.5 and 10, respectively. The highest emulsifying capacity (84.53%) was observed at pH 10, while the lowest (54.82%) was at isoelectric point. At the constant pH, the foam and emulsion stability decreased over time. The results revealed that ultrasound can be applied effectively to reduce the time of protein extraction process from fenugreek seeds. In addition, the fenugreek seeds extracted by using ultrasound have desirable functional and antioxidant properties that make it feasible for utilization in the food industry.
Volume 19, Issue 126 (8-2022)
Abstract
The present study was conducted to investigate the influence of drying methods on the amount of some effective compounds in fruit Ecballium elaterium M. Bieb extract based on a completely randomized statistical design with 15 treatments and 3 replications. The treatments included different drying methods (1- Shade drying at room temperature (25±3°C) with suitable ventilation, 2- Sun drying, 3- Oven drying at 35°C, 4- Oven drying at 45°C, 5- Oven drying at 55°C, 6- Vacuum oven drying at 35°C, 7- Vacuum oven drying at 45°C, 8- Vacuum oven drying at 55°C, 9- Infrared drying at 0.2w, 10- Infrared drying at 0.3w, 11- Infrared drying at 0.4w, 12- Microwave drying at 200w, 13- Microwave drying at 500w, 14- Microwave drying at 800w) which were compared with the fresh fruit of the plant (as a control). The studied traits were total phenols content, total flavonoids content, radical scavenging activity assay, soluble tannin, total amino acids, total soluble protein, total alkaloids, and total cucurbitacin. The results showed that different drying methods had a significant effect on soluble tannin and cucurbitacin content (P≤0.05) and also on other traits (P≤0.01). The highest amount of total phenol and flavonoids was related to fresh plants and then vacuum oven drying at 45 °C, and the highest amount of antioxidant activity and soluble tannin was found in fresh plants and then the vacuum oven drying at 55°C. The highest amount of amino acids was related to fresh plant and then 200 watt microwave treatment and the highest amount of total protein, alkaloids and cucurbitacin was related to fresh plant and then shade treatment.
Volume 19, Issue 128 (10-2022)
Abstract
One of the important aspects of food drying technology is studying the moisture and temperature changes during the drying process. The temperature changes of the sample are often evaluated by instruments such as thermocouples and thermometers. In this research, infrared thermography was implemented for evaluating the temperature changes during drying process. Experiments were performed for drying air temperature of 60 and 80 oC and temperature changes were measured with T-type thermocouples and infrared thermography. Also, moisture content of apple slice was measured during dying process. The result shows infrared thermography is a good instrument for recording the temperature changes without contact or destroying sample. evaluation drying curves shows, with increasing drying air temperature, heat and mass transfer process increase and drying times decreased consequently.
Volume 19, Issue 133 (2-2023)
Abstract
In this study, the effect of infrared drying process condition (drying temperature and time) on weight loss, total phenolic compounds and antioxidant properties of mint leaf was investigated and optimized by response surface methodology. The results showed that with increasing drying temperature, the weight loss of mint samples decreased, but with increasing drying time up to 176 minutes, the weight loss of the samples increased and then decreased. Drying time had a greater effect on weight loss changes in samples compared to drying temperature. The trend of changes in total phenolic compounds of samples with drying time was similar to the weight loss of samples, but with increasing drying temperature, the amount of total phenolic compounds of samples increased. The DPPH radical scavenging ability of the samples decreased with increasing drying time (up to 238 minutes) and then increased with increasing drying time. The results showed that applying drying temperatures up to 55°C increased DPPH radical scavenging ability of samples but applying higher drying temperatures led to a decrease in DPPH radical inhibition ability of the samples. Increasing the drying temperature increased the total antioxidant capacity and reduced the ferric reducing activity of the samples. Also, increasing the infrared drying time led to a decrease in the total antioxidant capacity of the samples. The best conditions for infrared drying of mint leaves are using drying temprature of 56.58 °C for 52 minutes and by applying the optimal conditions, the amount of weight loss (moisture loss), total phenolic compounds, and DPPH inhibition percentage of produced dry mint were 76.62%, 8.722 mg/gram of dry weight, 91.97% respectively and the desirability of this optimal condition was 0.727.
Volume 20, Issue 4 (10-2018)
Abstract
Poor organoleptic and physicalproperties of Low Fat Cheese (LFC) suggest the use of some hydrocolloids in its production. In this study, the effect of addition of Basil Seed Gum (BSG (into the structure of low-fat white brined cheese was investigated. To obtain a good view about the protein and polysaccharide interactions in cheese, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy were also used. The results indicated that the incorporation of BSG into the cheese matrix and the creation of new interactions caused some changes in the cheese properties. There was considerable slump in the hardness value of the cheese samples containing BSG throughout ripening. The addition of BSG in the cheese matrix weakened its microstructure due to a decrease in the electrostatic attraction between the macromolecules, which was mainly a result of high salt concentration. Thermal properties and FTIR spectra of cheese samples were altered with polysaccharide incorporation as well as the ripening period.
S. Mirzaee, M. Ameri, A. Ziaforoughi,
Volume 20, Issue 6 (6-2020)
Abstract
In the current study, an infrared-solar dryer powered by a photovoltaic-thermal system was designed, manufactured and tested in the Shahid Bahonar University of Kerman. The drying time, temperature, and the amount of electrical energy consumed during the drying process were investigated for potato slices with thicknesses of 3 and 7mm in the dryer. The amount of airflow rate in the photovoltaic-thermal system, which was supplied by a fan, was controlled during the experiments. The power of this fan was supplied directly from photovoltaic panels and the remaining amount of electrical energy produced by the panels was transferred to an infrared radiation source for drying the product. The results showed that the best drying condition is at 0.004kg/s with the radiation source. The significant advantage of this system compared to systems that use only the radiating source or hot air, as well as systems that part of their electricity or total electricity is provided by the city's electricity, is a significant reduction in time of drying process and energy consumption, along with is that the total energy for the drying process is provided by solar energy. The system was also designed to transfer the heat of the photovoltaic panels to the inlet air of photovoltaic-thermal collector to increase the temperature of the air and decrease the photovoltaic temperature and therefore to improve the thermal and electrical energy efficiency.
Volume 20, Issue 134 (4-2023)
Abstract
In this research, the effect of ultrasound treatment at different powers and temperatures on the drying process of cornelian cherry by infrared dryer was investigated and modeled. The effect of the applied power by the ultrasonic device at three levels of 0, 75 and 150 W and the effect of the ultrasonic treatment temperature at three levels of 20, 40 and 60 °C on the mass transfer rate and the effective moisture diffusivity coefficient during the drying process of cornelian cherry were investigated. The results of this research showed that ultrasonic pretreatment before drying cornelian cherry by the infrared dryer, by creating microscopic channels on the product surface due to the cavitation phenomenon, makes it easier for moisture to exit from the product and thus reduces the drying time. By increasing the ultrasonic power from 0 to 150 W, the average drying time of cornelian cherry decreased from 73.2 minutes to 51.4 minutes. By increasing the treatment temperature from 20 to 60 °C, the average drying time of cornelian cherry decreased from 69.7 minutes to 55.7 minutes. The effect of power and time of ultrasound treatment on the effective moisture diffusivity coefficient changes of cornelian cherry was investigated and the results showed that with the increase in the power and temperature of the ultrasonic device, the values of this coefficient increase. By increasing the sonication power from 0 to 150 W, it was observed that the effective moisture diffusivity coefficient increased from 6.63×10-9 m2s-1 to 10.11×10-9 m2s-1. The average effective moisture diffusivity coefficient of cornelian cherry treated at temperatures of 20, 40 and 60 °C were 7.26×10-9 m2s-1, 8.10×10-9 m2s-1, and 9.45×10-9 m2s-1, respectively. In order to investigate the drying kinetics of cornelian cherry, mathematical models were fitted to the experimental data.
Volume 20, Issue 135 (4-2023)
Abstract
In this research, the effect of ultrasound time and dryer type (hot-air and infrared) on the drying time, effective moisture diffusivity coefficient and rehydration of wheat sprouts were investigated and drying kinetics were modeled. To apply ultrasound pre-treatment, the sprouts were placed inside the ultrasonic bath machine for 0, 5, 10, and 15 minutes, and after leaving the machine and removing extra moisture, the samples in thin layers were placed in the hot-air (with a temperature of 70°C) and infrared (power of 250 W) dryers. The results showed that sonication up to 5 minutes, causes an increase in moisture removal rate from the sprouts, an increase in the effective moisture diffusivity coefficient, and as a result, reduces the drying time. By increasing sonication time from zero to 5 min, the average drying time of sprouts in the hot-air and infrared dryers decreased from 126.7 min to 120.0 min, and from 25.7 min to 21.3 min, respectively. The average drying time of the samples in the hot-air dryer was 150.8 min and in the infrared dryer was 28.0 min. Also, the average effective moisture diffusivity coefficient calculated for the samples placed in the hot-air dryer was equal to 1.65×10-10 m2s-1 and for the infrared dryer it was equal to 8.59×10-10 m2s-1. The time of ultrasound and drying treatment had significant effects on the rehydration of samples, and the value of this parameter was higher for samples dried in the hot-air dryer. In order to investigate the drying kinetics of wheat sprouts, mathematical models were fitted to the experimental data, and the Page model with two parameters (k and n) was chosen as the best model based on the highest accuracy. Generally, 5 minutes pre-treatment by ultrasound and then using an infrared dryer is the best condition for drying wheat sprouts.
Volume 20, Issue 144 (1-2024)
Abstract
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.
Volume 21, Issue 148 (5-2024)
Abstract
The sprouting process includes changes in nutritional, biochemical, and sensory characteristics that improve chickpea quality and increase its digestibility. Various products such as Falafel are made from ground and dried chickpea sprouts. Therefore, in this research, the use of hot air (70°C), infrared (250 W), and microwave (220 W) methods for drying ground chickpea sprouts was investigated and modeled. The drying time of the samples in the infrared dryer was shorter than the other two dryers. The average drying time of the samples in the hot air, infrared and microwave dryers was 63.3, 26.7, and 156.7 min, respectively. In this research, the effective moisture diffusivity coefficient of ground chickpea sprouts in hot air, infrared and microwave dryers was determined to be 4.99×10-9 m2s-1, 17.95×10-9 m2s-1, and 1.59×10-9 m2s-1, respectively. To study the drying kinetics of ground chickpea sprouts, Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Newton, Midilli, and Logarithmic mathematical models were fitted to the experimental data. Finally, when modeling the drying process of this product, Midilli's mathematical model with four parameters was chosen as the best model due to its minimal error.
Volume 25, Issue 2 (2-2023)
Abstract
Malt beverage is one of the most popular drinks in the world. Recently, consumption of non-alcoholic beverages has expanded significantly in many countries. The permitted level of alcohol in malt beverage is less than 0.5% by Iranian National Standards. In this study, a method was developed to determine ethanol content in malt beverages by FTIR, equipped with Horizontal Attenuated Total Reflectance (H-ATR). Here, the Limit Of Detection (LOD) and Limit Of Quantification (LOQ) were 0.07% and 0.23%, respectively. The correlation coefficient of calibration curve was higher than 0.999. Fifty commercial malt beverages from six brands (five Iranian and one imported brand) and three types of flavored malt beverage (classic, equatorial, and lemon) were assessed. The average detected ethanol amount in samples was 0.19%, varying between 0.00-1.47percent. The results showed that the amount of ethanol in lemon malt drinks was more than the maximum permitted limit; that could be attributed to the usage of ethylene glycol for extraction of lemon flavor.
