in this study, the antimicrobial effect of sea cucumber extract (0.5, 1 and 2%) on the microbial population of rainbow trout fillets during refrigerated storage was examined. fillets were stored for 16 days and every 4 days microbial tests (including total bacterial load, pseudomonas, enterobacteriaceae and h2s producing bacteria) were performed on the samples. results showed that there was no ...

    Different dates for apples fruit harvest (Malus domestica Borkh. Cv. Fuji) were studied to determine physiochemical changes during the storage. Fuji apples were harvested from 9 September till 23 October, at five different times and stored at 0±0.5 °C and 95% relative humidity for 120 days. To determine the best harvest date for maximum quality and storability, physical and chemical paramet...

A packed bed thermal storage has several desirable characteristics to be used for energy storage. The behavior of packed bed is predicted by set of differential equations. A numerical solution is developed for packed bed storage tank accounting to the secondary phenomena of thermal losses and conduction effect. The effect of heat loss to surrounding (K1), conduction effect (K2) and air capacita...

Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...

Since seafood is highly susceptible to corruption, it is important to check their storage and shelf-life time. In this research, image processing technology was used to recognize the freshness (time lasted of catching) of shrimps. Shrimp samples were randomly selected from shrimp farming pools and stored in three storage conditions: freezer, refrigerator, and cool environments. Images were take...

Todays, parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 is an essential component for energy conversion and production of adenosine triphosphate (ATP) in the membranes of all body cells and organelles, especially the inner mitochondrial membrane is found. Coenzyme Q10 plays a vital ...

today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. the coenzyme q 10 plays a vital role in cellular energy production. it also increases the body's immune system via its antioxidant activity. the aim of this study was to evaluate the addition of coenzyme q 10 on physicochemical properties of ...

in this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of aloe vera gel juice was investigated. aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºc for 1 min. the effect of pasteurization on vitamin c, total phenolic content  and juice color was evaluated. the samples pasteurized conventi...

post-harvest management of potatoes is a major challenge in iran. approximately 30% of the harvest is lostafter a few months of storage. the chemical methods for long term storage are not adequate to controldeterioration and also produce undesirable side effects. to address this issue, a study on radiationpreservation of potatoes was carried out. agria potato bulbs were irradiated using beta be...