Volume 9 Issue 4

Application of Artificial Neural Networks in Dairy Products and Biosensors in Drying Products

Amir Hosseinvand, Mohammad Naser Fazel Rabi, Abdullah Haidari, Avinash Kumar and Milad Amruddin
Undoubtedly, one of the perishable groups in food science classification is dairy products. Dairy group foods provide nutrients that are vital for the health and maintenance of the body. Moreover, agriculture products with the lowest waste are strategist products for all the countries. Artificial neural networks (ANNs) are used in almost all industries such as science, technology, medicine and engineering due to their optimal efficiency.

Read More

Modeling the Moisture Loss Kinetics for Different Cultivars of Pistachio Kernels During the Infrared Roasting and its Effect on the Aflatoxin and Microbial Contamination

Afsaneh Morshedi, Toktam Mohammadi-Moghaddam and Seyyed Mohammad Ali Razavi
This aim of this research was to model the moisture loss kinetic of four pistachio kernels cultivars (Akbari, Ahmadaghaei, Kaleghouchi, and Fandoghi) during the IR (Infrared)-roasting and to study the effect of IR-roasting on the microbial and aflatoxin contamination. The IR-roasting process applied in the optimum point of each variety. For all pistachio cultivars, the best model to predict the moisture ratio during the process was the Weibull model.

Read More

Physical Properties, Antioxidant Activity, and Antimicrobial Properties of Edible Film Prepared from Black Plum Peel Extract as a Valuable By-product of Plum Processing

Toktam Mohammadi-Moghaddam, Mohaddeseh Kariminejad, Samira Hadad, Somayeh Jafarzadeh, Dina Shahrampour, Afsaneh Morshedi and Marcos Eduardo Valdes
Black plum peel (BPP) as a by-product of plum processing, has nutritional, antimicrobial, and antioxidant properties. In this study, the effect of black plum peel extract (BPPE) (0, 0.5, 1.5, and 2%) on physical (thickness, water solubility (WS), and water vapor permeability (WVP)), mechanical (tensile strength (TS) and elongation at break (EAB)), structural (FTIR; Fourier transform infrared spectroscopy) properties, antioxidant activity, and antimicrobial characteristics of chitosan/gelatin edible film was investigated.

Read More