Актуальные исследования иностранных авторов. Рубрика в журнале - Биология в сельском хозяйстве
Effects of ultrasound waves on rehydration of carrot slices in osmotic drying pretreatment
Статья научная
In this study carrot slices were put in glucose osmotic 50 % at 1, 2 and 3 hr. Ultrasound waves, frequency 40 kH power 30 w/l, passed through container of osmotic solution and carrot slices. The results revealed that significant increasing of dry matter of sample by using ultrasound waves. pre osmotic time had a significant on dry material by increasing from 1 to 3 hr. sample treated by ultrasound waves lost water faster and their final dry solid was significantly more than control (without ultrasound treatment).
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Gossypol content analysis in Iranian whole cotton seeds and their meal
Статья научная
The aim of this study was to measurement the amount of the free and total gossypol content in most important Iranian cotton seed cultivars (Varamin, Sahel, Bakhtegan and meher and in limit area native cultivar) and their meals. Methods: the amount of free and total gossypol content in most important Iranian cotton seed cultivars (Varamin, Sahel, Bakhtegan and meher and in limit area native cultivar) and their meals were determined by the Official Methods of AOCS (AOCS, 1985 a, b). Results and conclusion: The highest amount of free (1.2% ± 0.029) and total gossypol (1.27% ± 0.085) were recorded in the seed of Sahel cultivar and the highest free (0.06% ± 0.025) and total gossypol (0.62% ± 0.042) was recorded in its meal (CSM) too. The free and total gossypol content in the seed of Varamin cultivar was recorded 1.1 ± 0.024 and 1.14% ± 0.023 and in its meal 0.033% ± 0.013 and 0.54% ± 0.127 respectively and in Bakhtegan cultivar free and total gossypol content were 1.1%±0.006 and 1.08%±0.005 in the cotton seed meat and 0.06% ± 0.02 and 0.6% ± 0.16 in its meal respectively. The lowest free (0.53% ± 0.103) and total gossypol (0.58% ± 0.142) was recorded in the meat of native cotton cultivar.
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Optimizing process of producing tomato paste using fuzzy logic
Статья научная
The aim of this study is to investigate consistency heating (primary Brix) of tomato and mutual influence of different temperatures and brixes on the final consistency of produced paste using fuzzy logic. Tomato paste is the most important products of tomato and improving its properties is of high importance. The results of applying different amounts of these parameters showed that heating tomato in 79 centigrade degrees causes pectin to be preserved better and finally its consistency will be improved and the quality of tomato will be preserved. Increasing temperatures makes the apparent quality to be preserved. Also, the tests of evaluating consistency and color of the product in 70 confirmed the optimization of consistency and parameters L, a and b. Fuzzy logic created the argument-based system for this research so that its application helps us solve the problems of production line and unpredicted conditions through applying other conditions.
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