Open Science Research Excellence

M Manafi

Publications

2

Publications

2
14653
Osmotic Dehydration of Apricot using Saltsucrose Solutions
Abstract:
Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.
Keywords:
Apricot, Effective diffusivities, Osmotic dehydration
1
14947
Inclusion of Enterococcus Faecalis and Enterococcus Faecium to UF White Cheese
Abstract:
Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P
Keywords:
Enterococcus faecalis, Enterococcus faecium,Lighvan cheese, Lipolysis, Proteolysis, UF cheese