Today's consumers desire for tasty, nutritious, and safe food products, so researchers are looking for new ways in which little heat or no heat at all is used for processing. This study was to evaluate the effect of treatment using an ultrasonic bath (for 15, 30, and 60 min at 40 and 60°C) and ultrasonic probe (for 10, 15, and 20 min at 40 and 60°C), treatment with Chitosan, and combination of them on the quality of apple juice that includes physicochemical features (pH, acidity, total solid matter), total polyphenol, total antioxidant capacity, the cloud point, and color values of Hunter ( L *, a *, b *) in the treated samples and comparing them with each other. The results showed that ultrasound has no effect on the pH and acidity, while the total solid of ultrasound treatment was higher than controls in combination with Chitosan ( p < 0.05). Total polyphenols of apple juice samples treated by ultrasonic probe are higher than an ultrasonic bath ( p < 0.05). The total antioxidant capacity has improved in treatments ( p < 0.05). According to the results there is a significant difference between the cloud point of control samples and Chitosan ( p < 0.05). The L * (brightness) increased in ultrasonic probe method and had a significant decline in Chitosan treatment ( p < 0.05). Findings from this study suggest that the use of ultrasound treatment in the production of apple juice can improve quality factors, and in this regard, ultrasonic probe is more effective.

Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

No abstract

No abstract

Abstract-Food packaging is an important discipline in the area of food technology, concerns preservation and protection of foods. The objective of this research was to determine of the effect of whey protein based edible coating on the moisture loss , sensory attributes, microbial properties and total volatile nitrogen value of fresh mutton after 0, 1, 3 and 5 days at 5°C . The moisture content, moisture loss, sensory attributes (juiciness, color and odor), microbial properties (total count and psychrophilic bacteria) and total volatile nitrogen value of the coated and uncoated samples were analyzed. The results showed that, moisture content, moisture loss, juiciness and color of the coated and uncoated samples have significant differences (p<0.05) at the intervals of 0 to 1 and 1 to 3 days of storage. But no significant difference was observed at interval time 3 to 5 days of storage (p>0.05). Also, there was no significant differences in the odor values of the coated and uncoated samples (p>0.05). Therefore, the coated samples had consistently more moisture, juiciness and colored values than uncoated samples after 3days at 5°C. The results showed that, total count, psychrophilic bacteria and total volatile nitrogen of the coated and uncoated samples did not have significant differences (p>0.05). Therefore whey protein based edible coating could not reduce the microbial load of fresh mutton. So, whey protein edible coating could enhance product presentation and eliminate the need for placing absorbent pads at the bottom of the trays.