Showing 3 results for G. H. Kabir
J. Keramat, G. H. Kabir, B. Ghanaati,
Volume 6, Issue 4 (winter 2003)
Abstract
Citrus juice and concentrate are among the major industrial products in Iran. Large quantities of citrus peels with considerable amounts of pectin are also produced. Pectin could be extracted from the peels to be used as a gelling agent in some food products. Unfortunately, all pectin used in the food industry is imported. This study was carried out to find the best conditions of pectin extraction from orange peels. Samples of orange peels were collected from a concentrated orange juice factory. Pectin was extracted by sulfuric, nitric and hydrochloric acids. Certain qualitative and quantitative tests, such as yield of extraction and cost of extraction were determined. Also, food safety aspects as a result of using the above acids were considered. Hydrochloric acid was found to be the most suitable acid. In the second part of the research, the effects of temperature (85 and 90˚C), time (40, 50 and 60 minutes) and pH (1.6, 1.8 and 2.0) on the yield of extraction, purity, gelling ability, percentage of methoxylation and degree of esterification of the extracted pectins were measured. Statistical analysis of the results showed that the best conditions for the extraction of pectin include a pH level of 1.6, a temperature of 90˚C and a period of 50 minutes.
N. Meghdadian, M. Shahedi, G. H. Kabir,
Volume 8, Issue 1 (spring 2004)
Abstract
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72 hours of storage. These wrappings included a two-layer wrapping of oriented polypropylene and polyethylene (OPP/PE) with a thickness of 60 µ, a three-layer wrapping of PP/PE/PE with a thickness of 70 µ, and a two-layer polyethylene with a thickness of 70 µ together with cardboard and plastic. Bread packing was carried out at two different temperature ranges (20-25oC and 45-50oC). Results from moisture measurements and water activity test indicated that the characteristics of breads packed in different wrappings showed significant differences (p<0.01). Moisture percentage and water activity (aw) were lower in layers with higher permeability to moisture and water vapor and, consequently, algal growths reduced in these wrappings. Reduced moisture content, however, reduced the final bread quality score. It was also found that employing cardboard covered in polyethylene had no significant effect on bread shelf life during 72 hours of bread storage. Another finding from the present study was that packing a large number of 10×10 cm bread pieces within one single wrapping with cardboard and plastic was satisfactory and that the presence of the cardboard helped maintain bread shape during transportation and storage.
E. Khosravi, Sh. Dokhani, G. H. Kabir,
Volume 9, Issue 3 (fall 2005)
Abstract
The meat productions are the most popular among different food products. On of the serious problems of this kind of products may be the change of the physical and chemical properties. The Restriction of the use of synthetic antioxidants have prompted the extensive research on the effect of the natural antioxidant and replacement of synthetic antioxidant with the natural ones. In this study, the effect of α-tochopherol (vitamin E) and propyl gallate on German sausage was evaluated. Four different German sausages were formulated and prepared in 30 Kg batches as follows: control without antioxidant, sausages plus α- tochopherol (200 or 500 ppm) and sausages plus propyl gallate (200 ppm). Twelve Kg of the samples were filled into cellulosic casings and the other 18 Kg in polyamidic casings. All samples were cooked. One third of the packed samples were stored at (4˚C ± 1) for 10 days and the rest were stored at (– 18 ˚C ± 1) for 6 months. The extent of autoxidation for samples were determind by peroxid and TBA values. During the storage period, autoxidation rates of control samples were more than other treatments. Propyl gallate was more effective in reduction of autoxidation than α- tochopherol treatments. Addition of 500 ppm vitamin E was more effective than 200 ppm. Significant differences were observed among treatments (P< 0.05). The study of the shear strength of the stored susages at the (4 ºC ±1) for the 10 days indicated that the most shear strength is seen in the cellulosic casing samples. The same results obtained for the stored samples at the (-18 ºC ±1) for the 6 months.
