This study was carried out in the Food Science Department, Agriculture College, Basrah University to investigate effect of different chitosan concentrations on drinking water quality. The studied parameters were turbidity, TDS, electrical conductivity and pH. results showed that pH have been decreased with increase concentration. When concentration increased from 0 1 g 100 ml−1, 1.98 0.98 NTU, 5.67 4.13 L−1, 10.18 5.27 mS cm−1, 6.1 5.71 respectively. linear equations represented relationship...

Conventional thermal treatment in food processing relies on the transfer of heat by conduction and convection. One alternative to this conventional is radio-frequency (RF) heating which electromagnetic energy transferred directly heated product. The longer wavelengths RF compared with microwaves are able penetrate further into products resulting more even heating. A review for industry presented here an emphasis scientific principles advantages applications RF. Applications include...

Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic food products, achieved by passage an alternating current through food, has emerged a potential technology with comparable performance several advantages. works faster consumes less energy compared heating. Key characteristics ohmic are homogeneity heating, shorter time, low consumption, improved product quality safety. Energy consumption was measured 4.6–5.3...

The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects black lime juice was studied. IR compared to conventional thermal heating (CTH) in batch extraction pasteurizer, designed allow both heating. resulted a reduction pH Brix values mild increase titratable acidity, as CTH control. After 60 days at 5 °C, ascorbic acid percentage decreased by...

Abstract Conventional essential oil extraction systems cannot meet the green concepts and sustainable development goals (SDGs). Therefore, there is a need to develop alternative based on clean energy. The present study aims investigate possibility of using solar energy without utilizing synthetic solvents. Hence, an eco‐friendly energy‐based system (SEE) was developed extract oils from cloves cinnamon barks, orange lemon peels, eucalyptus leaves, cardamom seeds. Essential were assessed in...

Abstract This study aimed to explore the impact of halogen drying temperature (60, 70, and 80°C) on kinetics some sensory physical properties tomato slices. Also, suitability previously proposed models for predicting process slices was assessed compared with that a newly model using root mean square error, reduced chi‐square, determination coefficient. According results, increasing from 60 80°C time 150 106 min but increased energy consumption. Experimental curves indicated only one falling...

Ohmic-vacuum combination heating is a common method used in the food industry as concentration process. In present study, an OH-VC system was developed for producing tomato paste at temperatures of 70, 80, and 90 °C pressure 0.3, 0.5, 0.7 bar electric field 1.82, 2.73, 3.64 V/cm using central composite design. The effects conditions on quality sensory evaluation were also evaluated. Each temperature, pressure, quantified specific energy consumption, efficiency, productivity. A decrease...

The effect of ultrasonic treatment on milk homogenization and numbers bacterial were studied. results showed that ultrasound treatments with high power had an important homogenization. lowest indices (high efficiency) 2 3% at 430 338W respectivily. index was reduced increasing time treatments. mean D-values 6.47 5.49 min. for 338 W respectively.

Galactomannan from fenugreek and guar seeds were extracted, purified, used in edible coatings, optimized via response surface methodology. The results showed that the emulsifying capacity stability of galactomannan (FG) (GG) increased with increase concentration up to 0.5–1%. average values FG GG coatings predicted be 1.71% 2.11% for weight loss, 0.72% 2.14% firmness, 1.02% 1.44% TSS, 0.83% 1.36% pH, 1.03% acidity, respectively. Significant decrease loss maximum retention firmness was...

In this study, a multiple linear regression equation was developed to measure and predict quality parameters of unconcentrated concentrated milk based on color components. The viscosity, density, pH, moisture, fat content could be measured using image processing technology. model had good fitting experimental data considering the limited errors (0.00–1.12%), standard deviation (0.000–0.043), root mean square error (0.0007–0.3721). Therefore, these models can used milk, including percentage,...

An innovative refractance window (RW) concentrator was developed and used to concentrate milk samples at temperatures of 50–70°C pressures 0.4–0.8 bar. Optimum process conditions were found through response surface methodology compare RW optimal with the conventional concentration (CC). Also, effects parameters their interactions on product specifications analyzed. According results, a pressure 0.4 bar temperature 69.1°C. Besides, energy efficiency overall heat transfer coefficient higher...

The study included pasteurization of cow’s milk by the Flash Pasteurization method and using temperature 100°C for a period 0.01 seconds. chemical tests were measured determination moisture, fat, lactose, ash protein. microbiological estimating total number microbes, bacteria colon (E. coli) surviving fraction. Thermo physical properties calculated specific heat, viscosity, thermal conductivity density during different temperatures. TBA free fatty acids measured. Productivity device reached...

The proposed work compares a combination of ohmic and vacuum heating (OH-VC) with conventional heating. Tomato paste was freshly extracted from tomatoes subjected to 0-220 V alternating current (AC) 50 Hz frequency under pressure 0.3-0.7 bar until the temperature reached 87 °C compared tomato heated in double jacket vat. further analyzed using Fourier transform infrared spectroscopic analysis (FTIR), volatile gas chromatography-mass spectrometry (GC-MS), minerals scanning electron microscope...