Showing 3 results for S. A. Mortazavi
M. R.edalatian, S. A. Mortazavi, M. Hamedi, M. Mazaheri,
Volume 9, Issue 4 (winter 2006)
Abstract
Production and consumption of whole tomato and/or its products(tomato paste, tomato juice, ketchup, etc) is incearsed all over the world. Annual production of tomato in Iran is about 3.4 million tons (MT), part of that is processed in the tomato paste factorise, which are mostly located in khorasan province. Since tomato variety has a determinant effect on the physico-chemical and organo leptical properties/quality of tomato and its products, an investigation was performed to evaluate the impact of variety and storage time of four tomato varieties, Cal.j.n.3, Early Urbana Y, Early Urbana 111and Peto early C.H which were selected according to a national project and were monitored according to their brix, pH, Acidity, Sugar and Salt contents, total and non soluble solids. Results indicated that Early Urbana 111 and Peto early C.H contained the highest amounts of soluble solids along with the highest pH. Also it was evidenced that these varieties were the most stable varieties as the least compositional changes was seen in them.
S. M. A. Razavi, S. A. Mortazavi, S. M. Mousavi,
Volume 10, Issue 2 (summer 2006)
Abstract
In this study, the effect of transmembrane pressure (TMP) on flux decline and protein rejection due to concentration polarization and fouling (adsorption) resistances during ultrafiltration of reconstituted skimmilk was investigated. UF experiments were carried out using a pilot plant unit equipped with spiral wound module and polysulfonamide UF membrane. A three-stage experimental strategy based on a resistance-in-series model (boundary layer-adsorption) was used to seperately determine the hydraulic membrane resistance, concentration polarization and fouling resistances. The results showed that increasing TMP had no effect on initial flux reduction (Jrt), but flux decline in each TMP was greatly due to concentration polarization, and fouling has a small role in flux decline, whereas dynamic response of flux decline proved that increasing Jrt during operation is due to fouling. The influence of TMP on resistances showed that total hydraulic resistance and reversible fouling resistance are increased with increasing TMP, but intrinsic membrane resistance and irreversible fouling resistance did not change. Increasing the total hydraulic resistance with time resulted in increasing both reversible and irreversible fouling resistances. Increasing TMP or operation time had no significant effect on protein rejection, but only led to an increase about 1-4 percent.
A. Koocheki, S. A. Mortazavi, M. N. Mahalati, M. Karimi,
Volume 10, Issue 3 (fall 2006)
Abstract
In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variables was analyzed by simple and multivariate regression. Results indicated that addition of emulsifiers reduced the firmness of bread. E472 had the most and E471 had the least effect on bread firmness after 72 hours of storage. Addition of α-amylase reduced the bread firmness and this effect was less pronounced after 72 hours of storage. Correlation between variables based on the development of a model showed that in the first day of bread production, optimal levels of emulsifiers were 1%, 0.25% and 0.5% for Lecithin, E471 and E472, respectively. In case of simultaneous application of emulsifiers and enzyme, the optimal level of enzyme was 5 g/100 kg flour.
