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The main purpose of this research is experimental and theoretical study on demulsifying components effect on demulsification rate of water-in-oil emulsions. In other words, some surfactants is considered and their function as a demulsifier in breaking crude oil emulsions has been investigated by bottle test. To develop a theoretical model to take into account the effect of demulsifier agent on demulsification rate of water-in-oil emulsion. Considering similarity between gas adsorption, and agent adsorption on the water-oil interface, a Langmuir isotherm based model is developed to correlate interfacial tension of water and oil phases to demulsifier concentration. Based on the proposed correlation, the collision frequency function in population balance equation is modified to account the effect of demulsifier agent on water droplets coalescence. The proposed model consists of some adjustable parameters that need to be fitted with experimental data. Therefore, a group of surface-active compounds are supplied and their demulsification capability is investigated through bottle test method. The experimental demulsification results are compared with population balance simulation results and it is apperared that the developed model could appropriately reproduce experimental data at different agent concentrations.

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This trial was to investigate the effect of emulsifier on growth performance, blood factors and carcass composition in rainbow trout (Onchorhyncus mykiss) fed fat powder diet. A basal diet was formulated using common feed ingredients supplemented with 0.5 and 1% of cholic acid and 2 and 4% of tween80, plus a control diet without emulsifier, leading to five experimental diets. Juvenile rainbow trout with an initial weight of 27.32±2.03 g was fed with experimental diets for 8 weeks. The results showed no significant differences between the value of body weight increasing (BWI), specific growth rate (SGR), feed efficiency ratio (FCR) and hepato somatic index (HSI) (P>0.05) while, visceral somatic index (VSI) was significantly higher in control diet. Emulsifier had significant effects on blood parameters such as white blood cells (WBC), red blood cells (RBC), hematocrit (Hct), hemoglobin (Hb), MCV, MCH and MCHc (P<0.05). Diet containing 0.5% cholic acid showed higher value of WBC while control diet led to higher value of RBC. Results of serum analysis showed that inclusion of emulsifier was effected albumin, glucose and total protein value (P<0.05). 0.5% cholic acid led to the highest value among groups. Assessment of carcass composition showed significant differences among diets (P<0.05). The highest body protein values were observed in diet 0.5% cholic acid while body fat was the lowest in the same diet. It seems that emulsifier could maintain protein by fat utilization and considering no significant differences between different treatments of growth performance addition of 0.5% cholic acid is suggested.

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Selco enriching emulsion includes compounds from certain oils with marine and herbal origins. Selco oil produces micro-globules with less than 0.1 micron diameter. In order to generate such stability in original selco chemical emulsifiers have been used up to 3%. In this study, persian gum )Amygdalus scopariaspeech( and salep (Orchis mascula (were used as herbal emulsifiers in synthesis of Artemia enriching for a content of 11% to establish emulsification. The soluble part of persian gum and salep was separated with 30% and 22% content, respectively. Through chemical analysis, the chemical composition of the imported Selco oil was identified. Then the similar ingredients of the commercial brand were combined to produce our synthesized production. In physical computing, the average diameter and distribution of oil phase particles side was obtained as 0.1 micron and the relevant surface tension as 15±5 DIN/cm. Then the synthesyzed enriching oil (treatment 1) with the imported one (treatment 2) were tested for Artemia urmiana enriching with standard conditions. Enriching conducted in 3 repetitions with 0.4 gr/lit of the enriching oils/1 lit of water. Nauplii were introduced as 200000 nauplii/lit. The average of nauplii enriching percentage in treatments 1 and 2 was achieved as 27±2.47 and 23±2.52 percent, respectively. The bioassay results on 500 new feed larvae of trout fish has been shown that treatments 1 and 2 were significantly differed in survival. Therefore, the plant emulsifiers in this study, showed good performances as the chemical and physical properties, in stabilizing the oil emulsion in the aqueous phase.

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  Emulsan compound produced by Acinetobacter calcoaceticus RAG-1 ATCC-31012. At present, this bioemulsifier show potential applications many sectors of food industry (soft cheese and ice creams). The ability of a bacterial to grow and produce emulsan by response surface methodology under shaking incubator conditions at 30°C was studied. Crude oil and ammonium sulfate at different levels use as a carbon and nitrogen source respectively. The medium culture optimum for emulsan production was occurred 4% (v/v) carbon source, 3gr/lit ammonium sulfate and 7% (v/v) inoculum’s size. At optimum levels of these parameters, 2.9 gr/lit biomass at end of fermentation was obtained. Production of emulsan by this bacterial culture resulted in surface tension reduction to 30 mN/m. Coefficients of determination, R², of fitted regression models for biomass production and surface tension are equal to 97.13% and 95.52%, respectively.

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In this research the effect of bioemulsifier(emulsan) on the staling process and the quality of  Barbari bread  was investigated. The bioemulsifier from the Acinetobacter calcoaceticus was produced at 1/8 gr in each littre of calture.After the extraction and purification ,0/05,0/2,0/5,0/75 and 1% were added to Barbari bread formulation and were compared with the control bread.The hardness of  bread were measured after 1st, 2nd and 3rd days of  baking. The sensorial tests were conducted on breads after baking.In this study,the pleasant effect for delaying the staling process by using 0/5% of emulsan was achieved. The results of  Instron test showed that the 0/5% of emulsan increased the stability of bread significantly,in a way that the average of the necessary power for cutting the samples reduced from 243/9 in the control sample to 225,206/5,186,180/6 and 154/5 in the samples with  0/05,0/2,0/75,1 and 0/5% bioemulsifier. During 3-days  storage  time of bread containing bioemulsifier on the 2nd and 3rd days after baking. As a result,bioemulsifier is effective in reduction of the staling on the2 nd and 3rd days after baking. The results of sensorial measurement over lapped with the achieved results of Instron.In addition to the results of the sensorial measurements,there has been a positive change.

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Quality enhancement and shelf life extension of bread as main meal in Iran is one of the particular importance to people’s health and national economy. So that the purpose of this study were planned to investigation on the effects of emulsifiers (E471, DATEM and  SYTREM) in levels of 0, 0.25, 0.5 and 0.75 % and final fermentation time in 30, 45 and 60 minute on dough rheology (Amylogram and Farinogram) and quantitative and qualitative properties (texture, volume, porosity, crust color and overall acceptability) of composite bread. Porosity and crust color were estimated and analyzed by image J software. The results showed viscosity, dough development time, stability and valometervalue increased by increasing the amount of emulsifierswhereasgelatinationtemperaturewas decreased. AlsoDATEM and SYTREM were more effective as compared tocontrols inwaterabsorption.Experiments showed that the sample with 0.5% DATEM and 45 minutes final fermentation time had the lowest firmness and the highest overall acceptability. On the other hand DATEM, E471 and SYTREM and 30, 45 and 60 min the final fermentation time respectively had the pronounce effect on increasing volume and porosity of the bread samples.  Regarding to color estimation the L* value was increased by addition of emulsifiers especially DATEM to the bread formulation. However the highest L* value was observed in samples 45, 60 and 30 min final fermentation time respectively.  

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Nowadays, additives are commonly used in cooking industry. Emulsifiers are one of the important materials generally used to improve the quality and efficiency of dough, to make the usability of dough easier, and to reduce dough wastage through delaying the staling time. The purpose of this study is to investigate the influence of adding two kinds of emulsifier including DATEM and Glycerol mono stearate  In 3 levels of %0,% 0/2, and %0/4 and Lipase Enzyme in 3 levels of 0, 100, and 200 PPM(activity 25KLU/g). The influence of adding above-mentioned materials was sought in qualitative and quantitative features of doughnut made from solid dough (texture, moisture, activity water  (AW), specific volume, porosity, and general acceptability). According to the random statistical study and the obtained significant difference (p<0/05) among treatments, it was shown that the combinations with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme presented the most specific  volume, porosity, moisture and the least hardness level, and consequently low speed staling 2 hours after cooking and 4 days after maintenance. This instance won the highest grade from tasting judges. The result indicated that after the experiment the qualitative and quantitative features of doughnut improved in comparison with the instance case. The case with %0/2 of Datem, %0/2 of GMS and 100 PPM of Lipase Enzyme showed lower speed of staling. Other parameters such as moisture level, activity water (AW), volume, porosity level, and general acceptability also presented better condition in this case.  

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In this research, response surface methodology was used to investigate the influence of improver gel components on the dough farinographic properties and quality of Barbari bread and optimization of gel formulation. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0.5 g/100g. The results showed that addition of all three components to the gel formula caused decrement in the water absorption, dough characteristics i.e. development time and mixing tolerance index and bread hardness at first day but all of these parameters except of water absorption affected by their interaction. Dough stability and valorimeter value increased by increasing the gel components addition and were affected by their interaction. Although bread properties i.e. specific volume, moisture content, water activity, sensory score and ΔE increased by addition of SSL and DATEM but the decrease of moisture content, water activity and ΔE was observed by increasing the propylene glycol. The represented models have high determination coefficients and could be used for prediction of all investigated characteristics. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL, 0.25 g/100g of DATEM and 0.5 g/100g of PG could be a good improver gel to achieve the best characteristics.  

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This study is aimed to investigate the effect of microbial Lipase enzymes in different concentration of 10,30 and 50 ppm and ckecking it effect on bugget`s quality. Physicochemical characteristics of bread such as moisture, volume, texture tough, color and intuitive traits are evaluated. The results revealed that there aren`t  any remarkable differences in smell, volume, taste, crust color, shape coordination, crack and rupture and exterior characteristics between experiments and control experiment in intuitive evaluation (P>0.5). Bread produced in 10,30 ppm values of  Lipase enzyme have more prominence  in  characteristics like inner texture , crust quality, improving the ability to br chewed, proper perforation of the texture than control experiment, but using 10 ppm Lipase showed the most prominence in receiving overall intuitive characteristics. According to the results of texture examinations, using10,30ppm concentrations lipase  is better than 50 ppm lipase. Bread produced with 10ppm lipase showed the maximum volume and best crumb color, and 30 ppm lipase enzyme the best crust color of the all, and it has the maximum moisture between experiments and it was a remarkable difference among all experiments (P<0.5).  

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Necessity of frozen dough products mostly bread is a daily need of most communities due to its energetic role and being the main meal. The freezing of bread dough, despite of its advantages has some disadvantages like gradual decreasing of dough resistance. The purpose of this research is to investigate the effect of Sodium Stearoyel 2-Lactilat emulsifier (SSL) and whey protein concentrate (WPC) for improving quality of dough and frozen dough structure. Therefore, SSL was used at 0, 0.4, 0.8 % and WPC at 0, 3.75, 7.5 % levels using central composite design. At first, the effect of adding these two substances as independent variables on dough rheological properties was investigated by using farinograph .Then dough samples were stored at -18°C for 1 month and the effect of adding the mentioned substances as independent variables on structure of frozen dough was examined by electron microscoy. Farinograph results showed that adding SSL and WPC had significant effect on water absorption of flour and caused significant increase on the dough development time, dough resistance  and valorimetric value. These results also revealed significant decrease of dough softening degree (P<0.01). The pictures obtained by electron microscopy showed that adding these two substances improved structure of frozen dough. In this research, %0.5 SSL and %3.8 WPC was selected as the best treatment after optimizing results by response surface methology.

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Bread is the major food for a lot of peaple in the world and breadmaking is too long and needs skill. Also, Bread is a food product with short shelf life so for eliminating these problems released frozen bakery products. The freezing of bread dough, despite of its advantages has some disadvantages like decreasing of bread volume, expediting staling and destruction of product finl texture. The purpose of this research is to investigate the effect of Sodium Stearoyel 2-Lactilat emulsifier (SSL) and whey protein concentrate (WPC) for improving quality and staling of the bread from frozen dough. Therefore, SSL was used at 0, 0.4, 0.8 % and WPC at 0, 3.75, 7.5 % levels using central composite design. Dough samples were stored at -18°C for 1 month and the effect of adding the mentioned substances on bagguette bread quality properties was investigated. The results of tuxture profile analysis showed significant effect in the level of 1% about the amount of force applied on bread (P<0.01). Also the results indicated significant effect on increasing spesific volume (P<0.01) and overall admission on sensory evaluation of the bread (P<0.05). In this research, %0.5 SSL and %3.8 WPC was selected as the best treatment after optimizing results by response surface methology.  

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In the present study, the influence of various emulsifiers (Tween 80, Tween 60, Tween 20, Sodium caseinate, WPC and WPI), ratio of emulsifier (Tween 80) to oil phase (orange peel essential oil) at eight levels (1, 1.5, 1.75, 2, 2.25, 2.5, 2.75, and 3:1), and the possibility of using complete form, soluble and insoluble fractions of the two native gums (Persian gum and gum tragacanth) individually and combined in the formulations on the formation and some properties of orange peel essential oil nanoemulsions was evaluated. Ultrasonic emulsification technique was used to produce nanoemulsions and the mean droplet diameter (Z-average), polydispersity index, viscosity, flow behavior, physical stability of selected formulations during storage (up to 90 days at 25˚C), as well as the total input energy during process was evaluated. Our results showed that surfactant-to-oil ratio (SOR) had a significant effect on the mentioned properties (P< 0.0001) where the lowest Z-average was observed at SOR=2. Meanwhile, none of the local gums and proteins were able to form nanoemulsions in the absence of emulsifier (Tween 80). Moreover, their soluble fractions (individually and combined at reasonably low concentration) showed significant effect (P< 0.0001) on the measured properties in the presence of emulsifier. Furthermore, the flow behavior of nanoemulsions was Newtonian, and the effect of storage time on the Z-average value was significant (P< 0.0001).

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Food industry researchers are looking for suitable alternatives for solid fat to reduce the adverse effects of saturated, hydrogenated and trans fats, including a new method called "oleogel". One of the oleogel production approaches is emulsion preparation. Therefore, the purpose of this study was to prepare an oleogel by emulsion production using sodium caseinate (emulsifier) and xanthan gum (thickening agent) biopolymers. To investigate the possibility of producing oleogel in this way, first emulsions with different concentration of sodium caseinate (2% and 4%) and xanthan gum (0.2% and 0.4%) with vegetable oil (60% wt / wt) were prepared then the particle size, zeta potential, microscopic images and rheological properties (viscosity, loss and storage modulus) of the samples were studied. Based on the results, increasing sodium caseinate concentration significantly reduced droplet size but the effect of xanthan gum concentration on the mentioned parameter was insignificant, therefore the droplet size in the CX44 sample reduce to 13.75 microns (P>0.05). The results of rheological tests showed that the storage modulus was higher than the loss modulus, indicating strong gel formation for the oleogel production with a desirable texture. Oleogel was then prepared using freeze drier. The results of the hardness of the dried samples and oil loss in the respective oleogels showed a significant effect of the two biopolymers concentration in which with increased biopolymers concentration hardness of dried products improved and the oil loss decreased where the hardness and the oil loss of the sample containing the highest concentration of two biopolymers (CX44) reached to 18.22 N and 0.162%, respectively. Therefore, the emulsion preparation method is a suitable approach for oleogel production with desirable properties for the replacement of high saturated and trans fat products which can guarantee public health.

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In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.

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Cake as a popular snack among different people in the community, especially children and adolescents. This high-energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake.

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The purpose of this research is to investigate the replacement of different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour and the addition of monoglyceride emulsifier at levels of 0, 0.5 and 1% to the formulation of gluten-free cookies. In this research, the amount of ash, protein, moisture, specific volume, firmness and sensory properties (form and shape, surface, texture, cheweness, odor and taste, and overall acceptance) of the samples were evaluated. The results showed that the moisture, ash and fat content of quinoa flour was higher and its protein content was lower than chickpea flour. By increasing the level of replacing chickpea with quinoa flour in the formulation of gluten-free cookies, the amount of moisture and ash was increased and the amount of protein was decreased. The sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had the highest specific volume (0.98 ml/g) and the lowest firmness (31.37 N). The presence of quinoa flour and the increase of its level in the formulation showed L* value decreased and a* value increased. The sensory evaluation showed the sample containing 25% quinoa flour (without emulsifier) and the sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had better than other samples. It should be noted that the samples containing 50% quinoa flour in the presence of 0.5% monoglyceride emulsifier were of high quality and quantity, and the overall acceptance score and physicochemical characteristics of these samples were favorable. Therefore, samples containing 25  quinoa flour and 0.5% monoglyceride emulsifier are introduced as the best samples of gluten-free cookies in this research.
 

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In this research, three different types of hydrocolloids (chitosan ,tragacanth, hydroxy propyl methyl cellulose) 2 % on the basis of flour weight and three different kinds of emulsifiers (lecithin, glycerol mono stearate, propylene glycol) 1 % on the basis of flour weight, were added in different proportions to sponge cake's formulation  in order to assay quality indicators of cake. Bulk density, true density, aw (water activity), moisture, amylose content, texture analysis, microbial growth and colour (hue, chroma) were used as quality indices during cake's shelf life period (12 weeks). Colour, aw and firmness did not significantly affect by any of hydrocolloids and emulsifiers and they affected only by the storage time. HPMC and lecithin had the most effect on decreasing true density and bulk density respectively. Results indicated that chitosan was the most effective hydrocolloid for retention of moisture in cakes. The amylose content increased by increasing lecithin during the six weeks and PG had significant effect in last three weeks of storage time. Lecithin also significantly affected the Fmax, so the cake's with high levels of lecithin in formulation had tender crust, and hardness decreased during the first six weeks of shelf life. No microbial growth was reported in addition of different proportions of hydrocolloids and emulsifiers. Except of lecithin, two other emulsifiers had no significant effect on Chroma index in comparison with control cakes.