Papers by Masoud Taghizadeh
Study on flow properties of honey-malt spread
Food Science and Technology International, 2017
Evaluation of Physicochemical Changes of Bezhi (Special Fried Cookie) during Deep-fat Frying
بژی نوعی کلوچه ی سرخ شده ی شیرین است که در مناطق غربی ایران به صورت سنتی تولید می شود. در این تحق... more بژی نوعی کلوچه ی سرخ شده ی شیرین است که در مناطق غربی ایران به صورت سنتی تولید می شود. در این تحقیق تاثیر دو عامل دما (150، 165 وC°180) و زمان سرخ کردن (8-1 دقیقه) بر ویژگی های فیزیکوشیمیایی بژی مورد بررسی قرارگرفت. طبق نتایج به دست آمده با افزایش زمان سرخ کردن تا سه دقیقه ی اول حجم نمونه های بژی به طور معنی داری افزایش یافت(p<0.05). در ادامه هرچند تغییرات حجم معنی دار نبود، اما میانگین حجم روندی نزولی داشت. افزایش دما و زمان سرخ شدن به صورت معنی داری باعث افزایش قطر گردیده، اما تاثیر چندانی بر سایر ابعاد بژی نداشت. با افزایش دما و زمان سرخ شدن، سختی نمونه ها افزایش یافت و به طور کلی، تغییرات رنگ نیز بیشتر گردید. همچنین با افزایش دما و زمان سرخ کردن مقدار پارامتر L* کاهش یافت. ثابت سرعت کاهش L* در سه دمای 150، 165 و C°180 به ترتیب 009866/0، 07665/0، 1125/0 معکوس ثانیه به دست آمد. همچنین با افزایش دما و زمان سرخ کردن مقدار a* افزایش یافت اما تغییرات b* معنی دار نبود. انرژی فعالسازی واکنش های قهوه ای شدن در بژی، 12/31 کیلو کالری بر مول به دست آمد که نشان دهنده ی تاثیر زیاد دما بر س...
Study on rheological properties of pistachio butter
1st International Chester Food Science & …, 2007
Pistachio butter is a semi-solid paste, which is produced from ground and roasted pistachio kerne... more Pistachio butter is a semi-solid paste, which is produced from ground and roasted pistachio kernels. In this study, the flow curves and effect of different levels of emulsifier (Lecithin and Mono-diglyceride) were assessed at different temperatures. It was found that pistachio ...
Iranian Food Science and Technology Research Journal, 2015
کنجاله ارده نقش تغذیه ای مناسبی از نظر پروتئین با کیفیت بالا و مواد معدنی نظیر کلسیم و فسفر ایفا ... more کنجاله ارده نقش تغذیه ای مناسبی از نظر پروتئین با کیفیت بالا و مواد معدنی نظیر کلسیم و فسفر ایفا می کند. جایگزینی بخشی از آرد گندم با کنجالۀ ارده اثرات نامطلوبی بر خواص فیزیکی و بافتی نان دارد. در مطالعۀ حاضر، اثرات صمغ زانتان (0، 25/0 و %5/0) بر خواص فیزیکی نان باگت دارای کنجالۀ ارده (0، 37/4، 45/9 و %53/14) شامل حجم مخصوص، تخلخل، رنگ مغز و پوسته نان و خواص بافتی شامل سختی، صمغیت و پیوستگی بررسی شد. آزمون های فوق با آرایش فاکتوریل و در قالب طرح تصادفی کامل انجام شد. خواص بافتی پس از 3، 24 و 48 ساعت نگهداری تعیین شد. نتایج نشان داد کنجالۀ ارده در غلظت بالاتر از %37/4 باعث کاهش معنی دار تخلخل، افزایش معنی دار سختی و صمغیت، کاهش معنی دار حجم مخصوص درسطح %53/14 می شود (01/0>P). با افزایش کنجالۀ ارده، مؤلفۀ L* مغز و پوسته کاهش و مؤلفه های a* و b* مغز افزایش معنی دار نشان داد. %25/0 صمغ زانتان تخلخل را افزایش داد ولی %5/0 صمغ باعث افت معنی دار تخلخل و حجم مخصوص در مقایسه با شاهد شد (01/0>P). با افزایش صمغ زانتان، افزایش مؤلفۀ L* مغز و پوسته و کاهش معنی دار مؤلفه b* مغز مشاهده شد. ا...
Food Hydrocolloids, 2021
Herein, some physicochemical, rheological, and textural properties, as well as retrogradation kin... more Herein, some physicochemical, rheological, and textural properties, as well as retrogradation kinetics of native wheat starch (NWS) gel in the presence of sage seed gum (SSG) and whey protein concentrate (WPC) were investigated. The substitution of NWS with SSG increased the swelling power of starch granules, viscosity, and pseudoplasticity of NWS gel, while the NWS replacement with WPC decreased the swelling power and viscosity of NWS gel. SSG had an outstanding effect on reducing the syneresis of NWS gel during storage at 4 • C and − 18 • C, indicating the improvement of cold storage stability of starch gel. From the back-extrusion test, it was found that substitution of NWS with SSG enhanced hardness, cohesiveness, adhesive force, and adhesiveness of starch gel, while these textural attributes were weakened by substitution of NWS with WPC. The SSG effect on retrogradation behavior of NWS gel was concentration-dependent and it retarded the retrogradation of NWS gel at the 5% substitution level. The NWS substitution with WPC reduced the retrogradation kinetics rate, which was more pronounced at the 10% substitution level. However, it was proved that the interactions of SSG and WPC led to a noticeable decrease of retrogradation kinetics rate, indicating the significant retarding effect of these blends on the NWS retrogradation rate. These results show that although WPC weakened the starch network, it had a positive effect on restricting the retrogradation process of NWS gel. As a result, a suitable mixture of NWS-WPC-SSG could effectively improve the functional properties of the starch gel.
Food Science and Technology, 2022
Majallah-i ḥifāẓat-i giyāhān, 2017
Introduction: The suitable weather conditions of Iran makes it as one of the most talented countr... more Introduction: The suitable weather conditions of Iran makes it as one of the most talented country in producing of the various agricultural products such as grapes and raisins and has a great history in this field. Raisin is a commercial dried fruit, produced by drying of ripe seedless grapes by the moisture content of 16%. A major problem in the production, storage and marketing of stored products is infestation by insect pests. A number of insect species pose a potential threat to a variety of stored products. The Oryzaephilus surinamensis L. and Ephestia kuehniella Zeller. Have a widespread distribution in the most part of the world. These species are recognized as the cosmopolitan pests attacking stored-products and cause serious losses both in quantity through feeding damage and quality by contaminating the product with its cast skin and frass. Considering economic importance of pests and problems arising from the use of chemical insecticides and fumigants, it is necessary to r...
international food research journal, 2016
Dietary fiber possesses positive effects on health as well as appropriate functional properties w... more Dietary fiber possesses positive effects on health as well as appropriate functional properties which make it suitable to be used in different food products. In this research, date seed dietary fiber (DSDF) which is the defatted powder of date seed was examined as a new source of dietary fiber. Chemical, physical and baking properties were evaluated and compared with a commercial fiber, called Fibrex which is obtained from sugar beet after sugar extraction. DSDF high content of dietary fiber (78.6 %) indicated that it is richer and purer than Fibrex (65.74 %). Analysis of L*, a* and b* showed light red and yellow color for DSDF and Fibrex, respectively. Oil holding capacity of DSDF (1.33 g/g) was similar to Fibrex (1.32 g/g) but water retention capacity of DSDF (2.75 g/g) was lower than Fibrex (5.26 g/g). Substitution of wheat flour with 2.5% and 5% of Fibrex or DSDF showed that only firmness of bread containing 2.5% DSDF was not different with the control bread (0% fiber). Sensory ...
Background: The dried lemons have a sharp flavour and are very aromatic which widely used in many... more Background: The dried lemons have a sharp flavour and are very aromatic which widely used in many foods. Objective: In this study, mathematical modeling of infrared drying of thin-layer lemon slices with 5±1 mm thickness was investigated. Thin-layer drying was conducted under four different drying temperatures (100, 125, 150 and 175 °C) at absolute humidity of 0.6 ± 0.02 g of water/kg of dry air. Results: It was found that the drying process occurred in falling rate period over the drying time. Moisture transfer from lemon slices was described by Fick’s diffusion model. The effective diffusivity for lemon slices was within the range of 9.9 ×10-10 to 2.76×10-9 m2/s over the temperature range. The activation energy was found to be 87.61 kJ/mol indicating the effect of temperature on diffusivity. Eight well-known thin-layer drying models were fitted to the drying experimental data of lemon slices, implementing non-linear regression analysis techniques. Based on the statistical analysis...
Daily consumption and functional response of Stethorus gilvifrons (Coleoptera: Coccinellidae) and Orius albidipennis (Hemiptera: Anthocoridae) to Tetranychus urticae (Acari: Tetranychidae)
persian journal of acarology, 2018
The two-spotted spider mite, Tetranychus urticae Koch, is one of the most economically important ... more The two-spotted spider mite, Tetranychus urticae Koch, is one of the most economically important pests on a wide range of crops around the world. Consumption rate and functional responses of all larval stages, male and female of Stethorus gilvifrons (Mulsant) and Orius albidipennis (Rueter) to the varying densities of eggs, protonymphs and females of T. urticae were evaluated under laboratory conditions (27 ± 1 °C, 65 ± 5% RH and 16L/8D h photoperiod). Functional response type was determined by a logistic regression model. The Rogers model was used to estimate attack rate ( a ) and handling time ( T h ). The results indicated that the functional responses of different stages of two predators were type III on T. urticae eggs and type II on T. urticae protonymphs and females. The shortest handling time ( T h ) of both predators were observed on eggs followed by protonymphs and females of T. urticae . The highest and the lowest attack rate ( a ) were observed by the male and first inst...
Separation of tomato aroma compounds from binary model solutions using PEBA and EPDM membranes in pervaporation: Comparison of membranes performance and investigation of temperature effect
Journal of Food Process Engineering, 2021
Journal of Food Measurement and Characterization, 2017
Food Science & Nutrition, 2020
This is an open access article under the terms of the Creative Commons Attribution License, which... more This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Journal of Food Measurement and Characterization, 2018
Roasting is the most common way for pistachio nuts processing, and the purpose of that was to inc... more Roasting is the most common way for pistachio nuts processing, and the purpose of that was to increase the products total acceptability. Purpose of this study was to investigate the effect of temperature (90, 120 and 150°C), time (20, 35 and 50 min), and roasting air velocity (0.5, 1.5 and 2.5 m/s) on geometrical attributes of pistachio nuts and kernels including principle dimensions, shape factor, sphericity, surface area, shell splitting, and true volume. An experimental method and image processing were used in order to measure the geometrical properties. The Artificial Neural Networks (ANN) method was used for predicting the correlation between experimental and image properties. The results showed that the time, temperature, and roasting air velocity didn't have significant effect on principle dimensions, shape factor, sphericity, surface area, shell splitting, and true volume. In all cases, the shape factor of pistachio nuts and kernels were more than 1.25. So, pistachio samples had ellipsoid shape. Pistachio kernels had more similarity to ellipsoid shape in comparison with pistachio nuts. The results revealed that ANN could predict the length, width, height, shape factor, sphericity, shell splitting, surface area, and true volume of roasted pistachio nuts and kernels.
Drying Technology, 2017
In this study, the effects of drying conditions on moisture content, water activity (a w), dissol... more In this study, the effects of drying conditions on moisture content, water activity (a w), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (T g), and sticky point temperature (T s) of foam-mat-dried cantaloupe pulp powders and microstructure of dried cantaloupe pulp foams were investigated. Drying was performed in three temperatures (40, 55, and 70°C) on 3-and 5-mm thicknesses. The analysis of scanning electron microscopy micrographs with grey-level co-occurrence matrix showed that there is wide porous structure of dried foams at higher speeds drying. The temperature increase reduced moisture content and a w , and increased hygroscopicity, and thickness rise increased moisture content and a w and consequently decreased powders' hygroscopicity under the same thickness and drying temperature, respectively. Increase in drying temperature would increase the reconstitution speed of powders into water and therefore the dissolution time decreased. In addition, results showed that the powder produced at 40°C have higher β-carotene content than those of produced at 55 and 70°C. With increasing drying temperature from 40 to 70°C, Lightness parameter (L) was increased while redness parameter (a) was decreased. The T g and T s were compared by plotting them in a graph against moisture content. For all drying processes the T s was higher than the T g. The drying conditions at 70°C (higher drying temperature) and 3 mm (lower thickness) led to a shorter drying time and consequent lower energy demand to produce a powdered cantaloupe pulp with high stability (low moisture content, a w , and high T g and T s) and reconstitution speed of powder into water.
Acta Alimentaria, 2016
In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of carbo... more In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of carboxy-methyl cellulose (CMC) on some qualitative characteristics of apple slabs including browning index (BI) and rehydration capacity were studied. Moreover, the relation between textural and sensory properties, such as hardness, cohesiveness, springiness, adhesiveness and chewiness, was investigated. Samples containing higher coating concentrations (1–1.5%) showed higher rehydration capacity and lower browning index compared to those with lower coating concentrations (0.25–0.5%). Weibull distribution model was used to investigate the effect of coating concentration on drying kinetics. The results of sensory tests showed that the overall acceptance of samples is increased with decreasing coating concentration, and an appropriate correlation was found between sensory properties and textural parameters.
Food Science and Technology International, 2017
In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three rat... more In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow behavior properties of honey–malt spread at three temperature levels (35 ℃, 45 ℃ and 55 ℃) was investigated. Time-dependent behavior data of the spread samples were appropriately fitted to the Weltman, first-order stress decay with a zero stress value and first-order stress decay with a non-zero stress value models. Also, the Power-law, Herschel–Bulkley, Casson and Bingham models were used for curve fitting the time-independent behavior data. Regarding the R2 and root mean square error coefficients, the first-order stress decay with a non-zero stress value and Herschel–Bulkley models were selected as the suitable models to describe the flow behavior of samples. The results for time-dependent properties showed that spread samples exhibit a thixotropic behaviour, as the viscosity for all samples decreased with increase in shear...
Journal of Economic Entomology, 2017
Ozone is a powerful oxidant which can be used for killing insects and microorganisms. In this stu... more Ozone is a powerful oxidant which can be used for killing insects and microorganisms. In this study, ozone was applied in the gaseous form to control two species of pests in stored dried figs. The samples of figs (50 g each) were infested with adults of Oryzaephilus surinamensis L. and larvae of Ephestia kuehniella Zeller and were subjected to different combinations of ozone concentrations (2, 3, and 5 ppm) and exposure times (15, 30, 45, 60, and 90 min). Changes in organoleptic properties (color, sweetness, firmness, aroma, and overall acceptability) during ozonation were studied. The results showed that the mortality rate increased with an increase in ozone concentration and exposure time. The total mortality of both pests was achieved at an ozone concentration of 5 ppm and exposure time of 90 min. Sensory evaluation showed that ozone only had a negligible effect on aroma. Therefore, the usage of ozone is recommended during the postharvest process instead of other chemical fumigants, such as methyl bromide and phosphine.
Imaging: Near InfraRed Chemical Imaging (NIR-CI)
Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition, 2010
Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed ( Phalaris canariensis ) starch gels
Starch - Stärke, 2016
In this study, the rheological properties of starch gels from two varieties of canary seeds (CDC ... more In this study, the rheological properties of starch gels from two varieties of canary seeds (CDC Maria and CO5041) were investigated. The experimental conditions were different concentrations (4, 6, and 8% w/w at constant temperature of 25°C) and temperatures (25, 40, 55, and 70°C at constant concentration of 6%). All samples showed shear-thinning and thixotropy behavior at studied conditions. The power-law model (R2 = 0.940–0.987; RMSE = 1.297–15.325) and Casson models (R2 = 0.861–0.975; RMSE = 0.211–0.917) were selected to describe time-independent behavior of the samples. In addition, the first-order stress-decay model (R2 = 0.89–0.98 and RMSE = 2.84–20.79) described the time-dependent behavior of canary seed starch samples in the study well. The CO5041 starch gel had higher pseudoplasticity at different concentrations than CDC Maria. Both starches exhibited the same shear-thinning behavior with increasing temperature. With increasing concentration, the canary seed starch samples showed more shear-sensitive thixotropic nature and faster rupture rate. The CO5041 starch gel exhibited higher extent of thixotropy than CDC Maria starch gel at different concentrations.
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Papers by Masoud Taghizadeh