Packaging and storage are the final phases in the food industry. Quality preservation, improving safety and reduction of postharvest losses waste are some objectives of the packaging engineering. One of techniques that widely used in packaging of fruits and vegetables are modified atmosphere packaging (MAP). In MAP for fresh fruits and vegetable the air of packaging headspace replaces with a pr...

nowadays, nanoscale innovations in the forms of pathogen detection, active packaging, antimicrobial packaging and barrier formation are poised to elevate food packaging to new heights. antimicrobial nanocomposite ldpe films containing zno nanoparticles at different concentrations (e.g. 1%, 3%, 5%  and 3%  nano-zno pulse 10% polyethylene grafted maleic anhydride (pe-g-ma), w/w pure ldpe), were p...

Background: Butter is one of the oldest dairy products known in the world and plays an important role in human nutrition. The aim of this study was evaluating of the microbial quality of traditional   and industrial butter marketed in Zanjan. Methods: In this descriptive cross-sectional study, a total of 29 samples of butter were investigated in 2 groups which 24 samples were of trad...

world consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. in this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. powdered hazelnut was added to butter at 3 levels (10, 20 and 30...

margarine contains a higher level of unsaturated and trans-fatty acids (tfa) than butter. the aim of this study was to investigate the physicochemical properties of these products in iranian market during storage. physicochemical analyses included fatty acid composition, peroxide and anisidine values, slip melting point (smp), color, chlorophyll content, solid fat content (sfc) and texture anal...

We present a heuristic meta-learning search method for finding a set of optimized algorithmic parameters for a range of machine learning algorithms. The method, wrapped progressive sampling, is a combination of classifier wrapping and progressive sampling of training data. A series of experiments on UCI benchmark data sets with nominal features, and five machine learning algorithms to which sim...

The main concern of food processing is to satisfy the demand excellent quality product and safety concerns related product. Nanotechnology has contributed a lot in area eatable production, preservation wrapping by increasing shelf life. applications are not limited up fresh foods, novel products also being designed through nano-delivery systems which act as supplement carriers process. Packagin...