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Chromate conversion coating is applied on aluminum 6061. The optimum conditions for chromate bath composition and immersion time are also obtained for standard requirements provision such as corrosion resistance in salt spray test, electrical resistance and coating quality. The applied coatings are electrochemically tested in sea and distilled water. According to Tafel and cyclic polarization curves, the protection mechanism are evaluated in said environments. This evaluation has shown the formation of passive film layer, contains chromate and alumina on the base. The proper behavior of corrosion and electrical conductivity is probably due to this mechanism.

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Macro and micromorphological investigations were conducted on selected Xerepts soils from southern Iran to identify changes in soil characteristics with time. Soil samples from similar pedons of four irrigated orchards ranging in age from 20 to 100 years were studied and compared with soil samples of a pedon of non-irrigated land. In addition to routine analyses, undisturbed blocks of soils from each horizon of pedons were prepared and used for micromorphological studies. Field data, micromorphological obsrevations and laboratory data, permitted an overview of changes in soil characteristics and their role in the pedogenesis. Changes observed include the type and distribution pattern of voids, translocation and accumulatin of CaCO3, and the soil fabrics. Calcitic hypocoatings, and compound dense complete calcite infillings in vughs, and large voids were attributed to precipitation as induced by irrigation. There seems to be an increase in organic matter content with time. This needs to be further studid to establish condition for carbon sequestration and increased soil quality in arid regions.

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 The effect of edible chitosan and chitosan-gelatin coating on the quality of fish finger from silver carp during refrigeration was assessed. Fish fingers were immersed separately in coating solutions of chitosan 1% and chitosan 1%-gelatin 4%, packed and stored in refrigerator (4±1˚C) for 30 days, then their chemical (TVB-N, PV, TBA) and microbiological characteristics (TVC and PTC) were analysed. Total volatile basic nitrogen value of coated sample with chitosan was lowest while there was no significant difference between the thiobarbituric acid value of coated treatments (p<0.05). Among the coated samples, chitosan coating effectively reduced  the total viable count (TVC) and psychrotrophic count (PTC). This reduction was 3.2 and 2.6 log₁₀ cfu/g for TVC and PTC at 12 day, respectively, in comparison with control. Thus it can be considered that fish fingers coated with chitosan coating solution was more effective than chitosan-gelatin coating and uncoated samples and increased the shelf life of fish fingers for 18 days.

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Edible films and coatings are a thin layer of material that used on the surface and between different layers of nutrients. Biopolymers such as polysaccharides, proteins, lipids and their mixtures are used for the preparation of the edible films and coatings. Due to consumers demand for access to high quality materials and their concern because of the problems caused by the use of artificial preservatives, as well as environmental concerns arising from the accumulation of synthetic polymers, the idea of using biodegradable biopolymers as a replacement for the plastic packaging was strong. Efficiency and functional properties of edible films and coatings is dependent on intrinsic properties of ingredients of films, namely, biopolymers, plasticizer and other additives. The useful properties of edible films and coatings are capability of eating and biodegradation of them. Some properties of edible film sand coatings, such as preventing moisture transport and volatiles out of food, selective throughput oxygen and carbon dioxide, delaying surface dehydration, tissue changes, barrier against fat sand oils transports, increase nutritional value, preventing dripping, microbial growth and rancidity, Maintaining the quality of Aquatic and their products against physical damage caused by their transportation, increase the shelf life of them. For industrial use, more scientific studies are needed to determine the mechanisms of the film formation from biopolymers for optimizing their properties. Biodegradable compounds used in this study for aquatic coating and their effects on maintaining the quality of fish and their action mechanism has been investigated.

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Research subject: In this research we studied the anti-corrosion properties of epoxy coating containing anti-corrosion pigment zinc phosphate with hydrophobic nano silica with different percentage also for determine the optimal conditions for preparation of nanocomposite Taguchi experimental design method was used.
 
Research approach: Anti-corrosion properties of epoxy coating under the influence of very important factors such as the percentage of nano silica, anticorrosive pigment and pigment to resin ratio according to model L9 taguchi method was studied and analyzed. Anti-corrosion properties of epoxy coatings were studied by electrochemical impedance spectroscopy test (EIS) in 3/5% NaCl aqueous solution and salt fog test (salt spray). To investigate the distribution of nano silica particles in epoxy resin were analyzed by transmion electron microscope (TEM) and scanning electron microscope (SEM). The results show that using from zinc phosphate and nano-silica was able to improve the corrosion resistances.
 
Main results:Results shows that addition of zinc phosphate and nano silica to epoxy resin caused a decrease in number of blisters and corrosion products after exposure to corrosion test based on the results in Nyquist and Bode plots, also the similarity in results was observed for the epoxy coating loaded according to the optimum conditions with 8% zinc phosphate, 3% nano silica and pigment to resin ratio of one according to salt spary. The significance levels of the experimental parameters, which indicate how the factors affect the compressive addition of zinc phosphate and nano silica to epoxy resin, were determined by using variance (Anova) method.

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The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried.  Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52 ± 1.97 and 7.54 ± 2.80 % after flash frying and to 9.33 ± 0.70 and 9.39 ± 0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI)  in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively. 

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In this study the effect of edible coating containing pomegranate peel extract (PPE) on the quality and shelf life of silver carp (Hypophthalmichthysmolitrix)fillet was investigated during refrigerated storage at 4 C^º. The total phenolic content (262.5 mg tannic acid/g sample) and DPPH free radical scavenging activity (87%) of PPE using methanol as solvent were determined. The mixture of edible coating was prepared (60% cool water + 30% wheat flour + 10% corn flour). Freshly fish fillet were assigned to three treatments: control (fillet without PPE); fillet treated with 5% PPE (T1) and 10% PPE (T2). Chemical (pH, and thiobarbituric acid (TBA)) and microbiological (total viable count (TVC) and psychrotrophic count (PTC)) analysis were used to evaluated the effect of PPE during refrigerated storage. The results show that addition of PPE considerably delayed lipid oxidation in silver carp fillet in T1 and T2 compared with control samples. According to microbiological assay, T1 and T2 samples on 12th of storage reached to maximum acceptability limit (7 log₁₀ CFU/g) while it was happened on 9th of storage for control samples.

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For quality assessment of coated fish fillet with sodium alginate containing inulin, fish fillet were coated with sodium alginate containing 10, 20, 30 and 40 percent inulin using two methods, including dipping and vacuum impregnation. Then fructan were determinate in coated samples. The samples including 20 and 40% inulin in vacuum impregnation and dipping respectively were selected for further study based on their higher fructan content. Therefore, the chemical and microbial changes of selected samples were investigated during 16 days, with 4 days interval in refrigerated condition (4⁰C). Results showed that the fructan content had not changed significantly (p≥0/05) during the storage period. Peroxide in the middle of storage period was increased and then decreased significantly (p≥0/05) by the end of storage time. Quality indexes such as pH, thiobarbitoric acid (TBA), total volatile basic nitrogen (TVB-N), total plate count bacteria, psychotropic bacteria and peroxide increased significantly (p≥0/05) along time. In all of the samples, TBA at the end of 12 day storage, TVB-N at the end of 16 day storage, anaerobic bacteria count and pseudomonas bacteria count at the end of 12 day storage were more than acceptable limit of fresh fish. In the conclusion, fructan of coated fish fillet had not changed significantly during refrigerated storage, as well as shelf life of coated fish fillet by dipping and vacuum impregnation in refrigerated condition storage (4⁰C) was less than 12 days.

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Being biodegradable, edible and efficient have caused edible films to be widely investigated and used as a good replacement for synthetic materials in packaging of food products. Coating confectionaries, fresh fruits and vegetables, some meat products, some dairy products, chocolate, snacks, breakfast cereals, fish and poultries, frozen products, dried and freeze dried products are from those food materials that are regularly coated by edible films. The efficiency of edible films depends on their quality parameters, the latter are principally affected by the type of film-producing materials as well as its method of preparation. This article reviews quality parameters of edible films, their test methods and principal production techniques.

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In this study, for the first time in Iran, the effect of edible coating of sodium alginate and whey protein in combination with innclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB-N, TBA and microbial laod at 0, 7, 14 and 21 days of refrigeration storage at 4C were investigated. Results showed that in all samples pH, TVB-N and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment. However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption (P<0.05).  The number of LAB also increased during the storage period and there was a significant difference in coated treatments compared to control (P<0.05).  The highest changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing probiotic bacteria can be recommended for better preservation of the fillet during the refrigerated storage. 

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  The aim of this work was to study the effect of adding gellan gum and glycerol to film-forming solution on physical and mechanical properties of whey protein/gellan gum emulsion films and to produce edible coatings from whey and gellan gum and determine its effect on storage life of apricot. Whey protein coatings were prepared by dispersing 10% protein in distilled water; and plasticized with glycerol(Gly). Also gellan gum was added at different levels(0, 0/2, 0/4 and 0/6gr). Therefore apricots were dipped in this coatings solution for 1 minute at 20˚C and air dried. Coated fruits together with the uncoated fruits(control) were placed in open dishes and stored at 4˚C and 85% RH for 1 months. Weight loss, total soluble solid(TSS), titrable acidity, pH, skin color, flesh firmness and overall acceptability of coated apricots and control were measured weekly.  The result revealed that the weight loss and changes in the quality parameters were much lower in coated apricots as compared with those. Color changes were also studied using a Hunter lab colorimeter. Finally results showed that the applications of whey coating increased overall acceptability, quality and storage life of apricot, while decreased its weight loss during storage. The emulsion films were evaluated for physical and mechanical properties. Increasing the level of gellan gum in the films led to increase in Modulus(EM) and Tensile Strength(TS) but increasing gum to 0/6gr made less increase in Modulus(EM) and Tensile Strength(TS). About Elongation(EL), was observed increase too but in films that produced with 0/4gr gum, there was a slight decrease.

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  This study was designed to evaluate the effect of edible coating (Carboxyl Methyl Cellulose (0.17%) and Low Methoxyl Pectin (1.5%)), concentration of osmotic solution (10% salt, 10% salt + 5% sugar, 15% salt + 5% sugar and 15% salt + 10 %sugar) and immersion time (40, 60 and 80 minute) on osmotic dehydration of button mushroom. The result showed that the CMC coating improved the rehydration properties. Also, rehydration ratio increased as the immersion time and salt concentration in osmotic solution rose. The highest water loss related to CMC coating samples and the lowest solid gain achieved in control. Furthermore, the amount of water loss and solid gain increased with time and concentration of osmotic solution (p<0.01).

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  In this study, antimicrobial effects of the carboxymethyl celloluse (CMC) based-edible films containing 1-4% potassium sorbate (as a antimicrobial agent), were tested against Aspergillus flavus (PTCC 5004), Aspergillus parasiticus (PTCC 5286) and Aspergillus parasiticus (PTCC 5018) by using agar diffusion assay. The films containing 1 and 2 % potassium sorbate showed the inhibitory zone against first and second molds however, they were not effective against Aspergillus parasiticus (PTCC 5018) at these levels of antimicrobial compound. Maximum inhibition zone was observed in 3 and 4% potassium sorbate for all molds. Fresh pistachios were purchased from local market and immersed in aqueous filmogenic solutions of CMC with different concentrations of sorbate (0.25, 0.5 and 1%). In uncoated pistachios, molds counting, showed 2.02×10⁶ CFUg^-1 while in the coated samples there was no growth of any molds.

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Recent studies demonstrate that aluminide coatings are beneficial to wear and erosion resistance and also that oxygen-active elements such as yttrium can remarkably improve this resistance. In this research, the micro-hardness of the aluminide coatings with and without yttrium on 1045 steel was investigated using a micro-mechanical probe. Wear of the samples was measured using a pin-on-disk tribometer. The erosion loss of specimens against soft and hard wheat was also evaluated using a slurry erosion test machine. The data was analyzed statistically using a 3-factor completely randomized design to study the effect of wheat varieties (soft and hard wheat), moisture content at three levels (10±0.5, 15±1.5, and 20±2 % (wet basis)), and rotary velocity of the slurry erosion machine at three levels (200, 400, and 600 rpm) on erosion resistance. The results showed that the aluminide coatings improved the wear and erosion resistance of substrate steel 1045; yt-trium markedly improved the hardness of the aluminide coating and its wear and erosion resistance. The erosion loss of materials was significantly (p<0.01) influenced by the type of wheat, moisture content and rotary velocity. Both aluminide coatings showed higher wear and erosion resistance than 1045 steel substrate.

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The present study was conducted to evaluate the effect of antimicrobial coating on the shelf-life of trout fillet. Antimicrobial coatings were obtained by incorporating cinnamon oil in coating formulations prepared from chitosan. Coated fish were stored at refrigerated (4±1˚C) and were periodically evaluated for Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae as well as total volatile basic-nitrogen(TVB-N) and pH. Sensory evaluations were performed for Texture, odor, color, overall acceptability. Results showed that cinnamon oil and chitosan coating had synergistic effects (P < 0.05) in reducing the Total viable counts, psychrophilic counts, lactic acid bacteria and Enterobacteriaceae. Chitosan coated enriched with cinnamon significantly (P < 0.05) reduced chemical spoilage as reflected in TVB-N .Texture, odor, color, overall acceptability significantly (P < 0.05) changed only for the control samples.   

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Antimicrobial packaging is a form of active packaging that could extend the shelf-life of foods and provides microbial safety for consumers. In order to control undesirable microorganisms on food surfaces, volatile and non-volatile antimicrobial agents can be incorporated into polymers. Incorporation of essential oils and other antifungal agents in edible films composition is an antimicrobial packaging that able to inhibit fungal growth on the pistachio and aflatoxins production. The antifungal activity of Sage (Salvia officinalis) extracts against Aspergillus flavus in whey protein concentrate-based coating on pistachio kernels was investigated. The antifungal effect of Sage extracts was investigated in culture media by direct method (well method) and application of whey protein concentrate (WPC) films as discs (disc method) incorporated with different concentrations of extracts. In order to evaluate the antifungal effect of extract in pistachio, kernels coated with different concentrations of extract inoculated with a culture media discs contain 9-day-old growing A. flavus colony and the growth rate of inoculated discs were measured during 1 week. In experimental condition, minimal inhibition concentration was achieved by 155 ppm of ahcoholic extract (30 percent concentration). The results also showed that WPC coating incorporated with 4000 ppm of Salvia officinalis extracts on pistachio kernels inhibited A. flavus growth totally. Paying regard to economical aspects of importance of contamination with toxigenic fungi in pistachio kernel suggest the application of Sage extract incorporated in edible coatings for toxigenic fungi growth and toxin production in foods.   

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Edible films and coatings are used to protect food products and improve their quality and shelf life.  The objective of this study was to evaluate the effect of two methyl cellulose- based active coatings on the quality and storage life of tomato.  Fruits were dipped in to active methyl cellulose (MC) coating (MC, glycerol and potassium sorbate) or active MC-palmitic acid coating (MC, glycerol, potassium sorbate and palmitic acid) for 1min at 20^oC, then air-dried at room temperature and stored with uncoated samples at 15 ^oC and 80-85% RH for 21 days. At one day intervals, coated and uncoated fruits were removed and evaluated for weight loss, total soluble solids, titrable acidity, pH, skin color, firmness, failure energy, ascorbic acid content, yeasts and moulds count and overall acceptability.  It was revealed that  the coated fruits showed lower weight loss (up to 2.5 times), ripening rate, spoilage incidence (2-3 times) while, the skin color, ascorbic acid content, sensory quality and overall acceptability were higher in coated tomatoes when compared with control during storage time.  However, non significant differences in the properties of tomato were observed by adding palmitic acid to the formulation of MC active coating.

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The effect of Gelatin coating on the quality of rainbow trout fillet was investigated over a period of 20 days in cold storage conditions (4 ± 1 °C). In this study, we tried using a gelatin coating to reduce spoilage process in trout fillet during storage at refrigerator temperature. Therefore, 4% gelatin solution was used to cover the fillets. Microbial tests, including total viable count and psychrotrophic viable count, chemical tests, including total volatile bases nitrogen, thiobarbituric acid index, peroxide index and sensory evaluation were periodically performed for without coating fillets (control) and coated fillets. The control fillets and samples that were covered with gelatin receipt to 7.88 and 7.44 (log cfu/g), respectively, in the tenth day that is not acceptable for human consumption. Also, in psychrotrophic count value did not observe difference between the treatments. ThioBarbituric Acid index in 10th and 15th day, and peroxide and free fatty acid index only in 15th day in the coated fillets were better than the control samples. The results of this research indicate that the gelatin coating alone don’t have antimicrobial properties and is not effective on the sensory properties preservation in chilled storage fish fillets, however, its effect on the inhibition of oxidation is tangible.

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This study was designed and performed to evaluate the effect of using the active edible coating of sodium alginate containing different levels of rosemary extract on physicochemical and microbial properties of silver carp-chicken fillet mixed burger during storage. 5 treatments including uncoated burgers (control) with sodium alginate coating enriched with levels of 0, 0.5, 1 and 1.5% of rosemary extract were considered. Burgers were stored at -18 ° C for 3 months. Results showed that the use of sodium alginate coating significantly decreased the percentage of burger cooking drop. Enrichment of sodium alginate coating with different levels of rosemary extract improved its performance (P<0.05). The lowest total microbial count, psychrophilic bacteria count, TVN, PV and TBA were observed in coated burgers containing 1.5% of rosemary extract (P<0.05). There was no statistically significant difference in the performance of coatings containing levels of 1 and 1.5% of rosemary extract in decreasing TBA. Thus it is possible to use the active edible coating of sodium alginate containing 1.5% of rosemary extract to delay bacterial and oxidative spoilage of silver carp-chicken fillet burgers during a 3-month storage period at -18 ° C used.