Showing 3 results for R. Shokrani
K. Tajadodi Talab, M. Shahedi, R. Shokrani, S. Dokhani,
Volume 5, Issue 4 (winter 2002)
Abstract
Rice bran is the most important by-product of rice milling. It is a valuable source of edible oil in most rice producing countries. Rice bran oil is used in babyfood, biscuit, poultry, fish and farm animal feeds. The storage of rice bran without 'heat processing will result in hydrolysis and auto-oxidation of lipids, and to its decreased physicochemical, organoleptic and nutritional quality. Rice bran is rich in carbohydrates, free amino acids, lipids and different enzymes. The enzymes have destructive effects on the quality of rice bran components. Heat processing is an effective method to reduce the microbial and enzymatic activity of bran.
This study was carried out using a factorial experiment by completely randomized design with three replications to investigate the effect of heat treatment and storage time on rice bran crude oil properties. The parboiling treatment was effective on the rice kernel strength. The bran produced from parboiled rice milling had lower endosperm components. This type of bran had a lower starch but a higher oil percentage. The results of color of rice bran oil samples determined by Lovibond showed that the oil from parboiled rice bran before and during storage had better color than the other samples. Iodine value of bran oil from parboiled paddy decreased during the storage period. The results from studies on fatty acid composition of oil samples determined by gas chromatography (G.C.) showed that the quantitative trend of fatty acids of the control sample remained the same as that in the rice bran samples with the treatment process.
L. Rozbeh Nasiraei, Sh. Dokhani, M. Shahedi, R. Shokrani,
Volume 9, Issue 4 (winter 2006)
Abstract
The Two cultivars of kiwi fruit, Hayward and Abbot, with the desirable quality were harvested on time from Valiabad, a region in Tonekabon (Mazanddaran Provicnce). Fruits were graded and packed in the wooden boxes, cartons and low density polyethylene (LDPE) films, the fruits were cold stored in a proper and constant conditions (T= ±0.5 & RH=90-95%) for a period of 6 months. Samples were taken in completely randomised design from each package for intervals of 30±3 days and during storage (6 months). Chemical characteristics such as the total soluble solids(TSS), titratable acidity as citric acid, dry matter, vitamin C and the Physical characteristics such as yield point (Y.P.), yield point strength (Y.P.S.), penetration force (P.F.) and penetration stress (P.S.) were measured. Statistical analysis was performed with the factorial experiment in an unequal completely randomized design and the means compaired by Duncan multiple range test. The results indicated that, cv, Abbot has shorter shelf life, 4 months, compared to Hayward with 6 months storage period. Hayward contained more dry matter than Abbot throughout the storage period. Total soluble solids of cultivars increased and titrable acidity as citric acid decreased during storage. Vitamin C of Abbot was more than Hayward throughout the storage. Total factors in relation to texture and physical properties decreased by time such texture Hayward cv.after six month storage and in Abbot after four month storage was softer. As the final conclusion, wooden bins packaging for longer storage and plastic packaging for monotonous rippening of kiwifruit was the best in compared with other packaging.
E. Khanipour, J. Keramat, R. Shokrani,
Volume 11, Issue 40 (summer 2007)
Abstract
Producing food colors from natural sources, such as tomatoes, which could be used instead of synthetic colors, is important in relation to health and safety aspects of the consumers. In this research, solvent extracting was carried out by using three non-polar solvents, including petrolium ether (bp=55°C), n-hexane (bp=60°C) and a mixture of n-hexane: ethanol: aceton (1:1:2, bp=50°C). Also, two different temperatures (room temperature and boiling point of the solvent) and three different periods of time (2,4 and 6 hours) of extraction were tried. Using mixture of the solvents (at boiling point) for six hours showed to be the optimum conditions for extraction and there were significant differences between this treatment and other conditions for extractions. In addition to the above results, the same volumes of the solvent and samples were found to be the best ratio in comparison with the other volumes ratios. It was significant at P .05.. The yield of color extraction from tomatoes and tomato powder was 0.14 and 0.24% (w/w), respectively. Also, the purity of the extracted color was 82.65% lycopen. The extracted color showed a good stability in sunflower oil for three months at 4°C.
