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Uncoated fish burgers were produced in order to expand the variety of products from Silver carp, Hypophthalmichthies molitrix ,and increase the consumption of this fish species. On the other hand in order to compare the effect of ascorbic acid and vacuum packaging on rancidity inhibition and microbial quality, 3 different treatments of fish burger were produced: 1. Burger with common packaging (Control group), 2. Burger with vacuum packaging 3. Burger with 500 ppm ascorbic acid in common packaging. All the treatments were stored in -18 ºC for 6 months after freezing by a spiral freezer in -35 ºC. Chemical, microbiological and sensory evaluations were determined from time 0 and after that monthly until the 6^th month. The TVB-N value increased during the storage period but it never passed out of the standard range. The TBA value increased in all treatments but in ascorbic acid treatment it was significantly lower than the other two groups. The pH amounts during storage period decreased in all treatments homogeneously. Microbial counts in all treatments and especially in vacuum packed burgers decreased during the storage period. Organoleptic test demonstrated the preference of burgers treated by ascorbic acid. The shelf life of control group and burgers with vacuum packaging was determined 3 months at least. The shelf life of treated burgers with ascorbic acid was determined about 6 months specially based on the TBA index and sensory evaluation. Vacuum packaging was more effective to protect burgers of chemical and microbial changes compared to common packaging.

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In this research, the possibility of asphaltene separation from the vacuum tower residue using the low cost industrial solvents such as 402, 404, 406, and 410 was investigated. In order to separate asphaltene the IP143/01 and ASTM D 3279-07 separation methods were utilized. In order to find the optimal state of asphaltene precipitation, Design of experiments software with three factors of residence time, the solvent-to-feed ratio and the volume percent of 406 solvent to the total solvent of 406 and 410 were used. The results showed that the effectiveness of each parameter in precipitating the asphaltene attributed to the ratio of solvent to feed, the ratio of solvent 406 to total solvent, and the residence time, respectively and there was a significant interaction between the basic parameters. The best asphaltene precipitation of 5.06% of 7.5% happens at the residence time of 36.97 hours, the ratio of solvent to feed of 35.95 ml/gr and the volume percent of 406 solvent to the total solvent of 27.20%. Asphaltene precipitation percentage for the optimal mixture of industrial solvents was 22.5% lower than the precipitated asphaltene from normal heptane solvent. However, according to the solvents price, industrial solvents (410 and 406) were approximately 50% cheaper than normal heptane, and hence on overall, there was a cost savings of more than 20%

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Research subject: In this study, the occurrence of flooding due to the accumulation of sediment in the downcomer area, which led to an excessive increase in liquid on the upper trays of the distillation column was investigated in a refinery.
Research approach: Vacuum pressure in the upper area of the column, boiler feed water flow from the inlet to the condenser and the discharge of the net product as three very important and effective operational parameters in controlling the severity of the flooding phenomena and the amount of coking value as an important laboratory parameter to reduce the volume of inlet sediments entering the distillation column. Data and results of changes made on each of these three operational parameters showed their effectiveness in controlling the severity of the flooding phenomena.
Main results: In order to control and reduce the problems caused by the simultaneous flooding phenomena around the vacuum pump, the boiler feed water flow of the inlet to the condenser and the flow of the net output product were proportionally increased until the operating conditions of the distillation column are normalized. In this study, how to control the flooding phenomena and reduce the adverse effects due to the accumulation of sediments in the downcomer area of tray No. 22 and above was investigated.
To overcome these problems, first the vacuum pump rotation speed was increased from 850 rpm to 1250 rpm and the boiler feed water inlet to the condenser from 1.95 m³/hr to 3.2 m³/hr was increased. On the other hand, in order to prevent contamination of the pure product, the net output product flow rate also increased from 925 kg/hr to 2300 kg/hr. Also, with regular and accurate control of the coking value index as a very important laboratory parameter, the volume of coke sediments in the coal tar feed entering the distillation column was reduced from 37.5% by weight to 18.4% in a 30-day period after centrifugation.

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  Antibacterial and antioxidant effect of rosemary extract were investigated on vacuum packed rainbow trout (Oncorhynchus mykiss). Microbial (total viable, psycrotrophic, lactic acid bacteria and enterobacteriacea counts), chemical (pH, TMA, TBA, FFA, PV) and sensory analysis were done at 2±1°C for 18 days. Rosemary extract significantly (p<0/05) delayed lipid oxidation in treated samples. Psycrotrophic bacteria and total viable count of treated samples with rosemary extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in rosemary samples in comparison with the control samples. According to sensory and microbial analysis rosemary samples were acceptable for eat to end of storage thus rosemary extract was able to increase shelf life of this samples 4 days in compare with the control samples.

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Aspergillus flavus is a saprophytic fungus contaminating different food and nut products by aflatoxin which is a major problem worldwide. Modified atmosphere packaging (MAP) could be an effective method for control of saprophytic fungi and their toxins and secondary metabolites production. This study gives the consequences of fungal isolates growing under MAP condition on potato dextrose agar (PDA). Two isolates of A. flavus (A42 and CHAO50) were packed under 100% CO₂, 100% O₂ and vacuum conditions. The mycelial growth of fungal isolates on PDA was controlled up to 80% with CO₂ treatment. Under the vacuum condition, mycelial growth of the isolates was inhibited up to 30%, while 100% oxygen had no inhibition on mycelial growth. Examination of isolates A42 and CHAO50 under UV light showed that both isolates produced yellow pigments on aflatoxin producing ability (APA) medium after 10 days. The levels of aflatoxin B₁, B₂, G₁, G₂ and total aflatoxin were analyzed chromatographically. The results revealed that the highest concentration of total aflatoxin was produced by fungal isolates grown in an atmosphere of 100% O₂, while the level of aflatoxins was significantly reduced in 100% CO₂. 

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  Plant extract are source of natural antioxidant. in recent decades, the need for natural antioxidants in food, pharmaceutical result has been extensive scientific research. the purpose of this investigation study antioxidant activity shallot extract, turmeric extract and  their composition effect on delay spoiled rainbow trout during vacuum packaged storage at refrigerate 4˚C. fish prepared were divided into four lots, one sector of the samples as the control samples vacuum packaged and others sectors were given a dip treatment in shallot extract, turmeric extract and their composition solution and then vacuum packaged storage at refrigerate 4˚C. Chemical (PV, TBA FFA and fatty acid profile) analysis were done at 4°C for 20 days., shallot extract, turmeric extract and their composition significantly (p<0/05) delayed lipid oxidation in treated samples. results showed that antioxidant effect of shallot extract, turmeric extract and their composition during storage and increased shelf-life treated samples with extracts.  

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    Salting and vacuum packaging, each of them has disadvantages for fish preservation in non-frozen mode. This study was aimed to investigate the The effect of light salting, vacuum packaging and their synergistic effect on on shelflife of rainbow trout (Oncorhynchus mykiss) fillet during storage at 4°C±1. For this purpose the rainbow trout fillets were brined in 10 salt solution and vacuum packaged. Measuring of PH, total volatile bases nitrogen compounds (TVB-N), tiobarbitoric acid (TBA), total viable microbial count (TVC) and sensory evaluations, were performed during 18 days in refrigerator temperature. Obtained results showed that all of chemical and microbial indices increased during storage period. PH, TBA and TVB-N indices and microbial growth in salted, vacuum packaged was lower than other treatments and in light salted treatment was lower than control group (p<0.05). The results of sensory evaluations showed that light salting of rainbow trout fillet situation improved these indices rather than control group. Salted vacuum packaged treatments had a better sensory evaluations scores than salted treatment (p<0.05). with regarded to allowable restrict of TVB-N indices (25 mg/100g fillet) and total viable count (6 Log cfu/g) and also sensory evaluations, light salting and salted vacuum package treatments increased the shelflife of rainbow trout fillet in 4°C about 3 and 7 days, respectively and the major problems of each method of salting and vacuum packaging was removed.

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    This study was done to investigate effect of extract of Zararia multiflora Boiss on shelf-life of light salted, vacuum packaged rainbow trout (Oncorhynchus mykiss) fillet in refrigerator condition, based on microbial, chemical and sensory attribute assessments. For this purpose, the fillet of this fish were storage in refrigerator during 20 days in three treatments: salted vacuum packaged (V) (as a control), salted in a brine containing 0.5% extract of Z. multiflora (w/w) and then were vacuum packaged (A1) and salted in a brine containing 1% (w/w) extract of Z. multiflora and then were vacuum packaged (A2) and change of free faty acid (FFA), tiobarbitoric acid index (TBA), total volatile nitrogenic basic (TVB-N), total microbial viable count (TVC) and sensory assessments were studied. During storage period, A1 and A2 treatments had lower value of FFA, TVB-N and TBA (p<0.05) and also TVC (p<0.01) than V treatments. According the chemical, microbial and sensory index, in this study, extract of Zararia multiflora increased the shelf-life of rainbow trout fillet about 5-6 days. PCA results showed, the TVC and TVB-N indices were the best indices for quality assessment of rainbow trout fillet in storage conditions of present study. With regarded to the results of the present study, extract of Z. multiflora, as a natural preservative, in combine with salting and vacuum packaging method, is able to increase shelf-life time of rainbow trout fillet in refrigerator conditions and it can be replace with artificial preservatives.

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  The effects of turmeric extract on the shelf life of whole, vacuum-packaged rainbow trout, stored under refrigeration (4±1◦C) were studied by monitoring the microbiological (total viable count, psycrotrophic),chemical (PV, TBA, FFA), pH and sensory changes for a  Period of 20 days.Turmeric extract significantly (p<0/05) delayed lipid oxidation in treated samples. psycrotrophic bacteria and total viable count of treated samples with turmeric extract maintained lower than the proposed acceptable limit (7 log cfu/g) as far as microbial spoilage significantly (p<0/05) decreased in turmeric samples in comparison with the control samples. According to sensory and microbial analysis turmeric samples in compare with the control samples were acceptable for eat to end of storage.

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  In this study, the impact of different drying conditions (4 levels of microwave power 130, 260, 380 and 450 watts and 4 absolute pressure levels 200, 400, 600 and 800 mbar) on drying rate, effective diffusion coefficient, activation energy, and energy consumption of a microwave–vacuum drier for drying the mushroom slices were analyzed. According to the findings, effective diffusion coefficient for mushroom varied between 3.21×10^-9 to 20.005×10^-9 m²/s. In addition, the activation energy based on an Arrhenius based exponential equation was very close to each other for three different methods. In terms of energy consumption, the minimum and maximum quantities were about 0.168 and 0.48 kWh, respectively.  

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Yoghurt is one of the fermented dairy products with high nutritional value and short shelf life where its shelf-life can be prolonged by drying. Therefore, in the present study, the fresh yoghurt with different amounts of dry matter (10, 20 and 28% w/w) was dehydrated by microwave–vacuum dryer at different levels of microwave powers (35, 135, and 260 W) and definite absolute pressure (125± 5 mbar). Then, the effects of type (gum tragacanth, guar gum, locust bean gum, Persian gum, and casein powder), quantity (0.25, 0.5, 0.75 and 1% w/w) in singular and combined forms (tragacanth:guar, Tragacanth:locust been gum, and guar: locust been gum), combination ratio (80:20, 50:50),and adding stage (pre/post drying) of hydroclloids over sensory and rheological properties of instant yoghurt were evaluated. Results showed that higher microwave powers and dry matter percent led to the shorter and higher drying rate, respectively. Regarding rheological properties, the storage modulus was significantly higher than loss modulus (G'>G'')  and elastic behavior was observed in majority of samples. However, sample with Guar:locust bean gums showed inverse features, also Complex viscosity and loss tangent of most samples (pre drying method) were similar to control, except one  with guar: locust been gum. Furthermore, the most accepted reconstituted yoghurt was one containing gum tragacanth, and baking powder followed by one with 0.6% tragacanth:locust bean gum (80:20, 0.6%) which were prepared with pre-drying method. Moreover, it was found that the adding stage of hydrocolloids had significant effect on the evaluated properties of instant yoghurt where pre-drying method was recognized as the most appropriate one.  

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In this research, the effect of vacuum pressure and storage time were investigated on the postharvest quality of tomato and carrot. Three levels of vacuum pressure, 0.6, 0.4 and 0.2 bar were considered and during 12 days of carrot storage every three days and during 20 days of tomato storage every five days the sampling were performed. The effects of these treatments on the factors such as weight loss, firmness, soluble solids, titrable acidity and pH in carrots and tomatoes were investigated as factorial test based on Completely Randomized Design. Analysis of variance results showed that the effect of vacuum pressure and storage time on all mentioned factors were significant. Weight loss of both products was low at vacuum pressure of 0.4 bar. Also, tirable acidity and pH of these products were preserved better at vacuum pressure of 0.4 bar. The highest firmness was observed at vacuum pressure of 0.4 bar. Based on the results, storage of these two products at high vacuum pressure (0.6 bar) reduced the quality. In general, vacuum pressure of 0.4 bar was resulted in higher storage time of tomato and carrot.

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In this research a new laboratory solar-vacuum dryer was designed and fabricated to study drying behavior of pomegranate arils with heat source of solar energy. Drying of the samples was implemented at the absolute pressures of 10, 20, 40 and 60 kPa. Impact of different absolute pressures on moisture loss trend, effective moisture diffusivity, color and shrinkage of pomegranate arils, dried in solar-vacuum dryer was studied. With regression analysis of the applied models, proved that the Midilli model had supremacy in drying behavior prediction of pomegranate arils. Results indicated that with decreasing absolute pressure, drying time was decreased. Minimum drying time was related to the absolute pressure of 10 kPa. Effective moisture diffusivity of the pomegranate arils was estimated at the ranges of 3.09×10^-10 to 4.13×10^-10 m²/s.Total color changes and shrinkage percent of the pomegranate arils were estimated at the ranges of 17.4 to 22.1 and 67.58% to 74.45%, respectively.    

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Effects of three pressure reduction rates (PRR) of 103 Pa s-1, 197 Pa s-1, and 347 Pa s-1 on temperature distribution and variation, moisture content, and sensory quality of steamed stuffed buns were investigated after vacuum cooling. The distributions and variations of surface temperatures were determined by the thermal infrared imaging method. The temperature profiles presented significant differences in the average cooling rates of the different parts, depending on the PRR. Results showed that the greatest mass loss of 8.1% and the shortest cooling time of 288 seconds were found with the quickest PRR of 347 Pa s-1, while the least mass loss of 5.96% and the longest cooling time of 955 seconds were observed in the case of the slowest PRR of 103 Pa s-1. The pressure reduction rates had little influence on the changes of moisture contents in the crumb and stuffing. The sensory quality scores of vacuum-cooled buns at 103 and 197 Pa s-1 were higher than those at 347 Pa s-1.

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Pistachio plays an important role as exportation of Iran. The method of drying process has a remarkable influence on the quality of dried products. There are various methods for drying pistachio; however, choosing a suitable method of drying depends on  reliability, healthiness and rapids. In current research, the effect of temperature in three levels of 40, 50 and 60°C and rotational speed of the dryer agitator in three levels of 5, 10 and 15rpm on reduction rate of drying period and drying kinetics of a common Iranian pistachio (Kalleh Ghoochi v.), in a new intelligent- vacuum rotary dryer, was investigated. This dryer  was consisted of a cylindrical chamber and a twin electrical heater which dried products in a vacuum medium. The experimental data was analyzed in a statistical software "SPSS 10 "  In accordance with the results, temperature and rotational speed of the agitator had a significant effect on drying period. When temperature and speed were 60°C and 15rpm respectively, drying period was short and equaled  185 min, but in temperature of  40°C and speed of 5rpm, drying period was long and equaled 325 min.  Increasing the temperature also increased the rate of drying  significantly. Results indicated that increasing  temperature from 40°C to 50°C caused 25% decrease in the drying period and increasing temperature from 40°C to 60°C caused 39% decrease in drying period. 

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In order to increase the shelf life, improve availability and reduce the storage and transportation costs, our study aimed at concentrating of two kinds of juices obtained from two raspberry cultivars (modified black and wild red) by two new techniques of vacuum and microwave in three pressure levels 12, 38/5 and 100 kPa. The influence of concentration process and operational parameters (concentrating duration and pressure) on color factors (a*, b* and L*) and antioxidant activity of the final product were assessed. Considering that the samples color is influenced by the presence of anthocyanins, relationship between color and antioxidant activity were determined by a high coefficient of determination (R²= 1). Results suggest color and anthocyanins deteriorate over time. Deterioration rate depends on the kind of concentration process and process pressure, being higher in evaporator-rotary technique and atmospheric pressure. Moreover, anthocyanin half-life times in the pressures 100, 38.5 and 12 kPa were 93.7, 97.7 and 103 min in evaporator-rotary technique and 146.5, 233 and 480 min in microwave technique for modified black raspberry, respectively while being 93.5, 115.5 and 117 min in evaporator-rotary and 118, 480 and 515 min in microwave technique for wild red raspberry, respectively.

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Abstract: Raspberry is a good source in terms of antocianines, polyphenols, vitamin C, fibers, proteins and minerals contents. Raspberry juice is susceptible to enzymatic and microbial reactions, because of its high moisture content (75-90%). Concentration of Raspberry juice increases its shelf life, while decreasing costs of storage and transport. In this study, extracts obtained from two raspberry cultivars of Amol (red) and Siyahkal (black) were concentrated by two methods, radiation (microwave) and convention (evaporator-rotary) applying three pressure levels: 12, 38.5 and 100 kPa. Changes in physicochemical properties including brix, acidity, pH, turbidity and color were assessed during the concentration process of two kinds of juice. Results showed decrease in acidity and color and increase in brix and turbidity of the juices, but rate and amount of changes were dissimilar in different methods and pressures. Samples concentrated by radiation using microwave in comparison with conventional method (evaporator-rotary) had superior quality. Furthermore, decrease in pressure led to better quality in product in both techniques.  

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Short and medium infrared radiation implemented as an energy source in drying process under vacuum conditions. Any comparative study was not carried out between these two energy sources in drying process of agricultural products. In this study, effects of short and medium wave of infrared were evaluated and compared on drying behavior of peach slices under vacuum condition. Drying of the samples was implemented under both the energy sources at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behavior of peach slices as well as the effect of drying conditions on moisture loss trend, effective diffusion coefficient, color and shrinkage of peach slices, dried in an infrared-vacuum dryer were examined. Effective diffusion coefficient of peach slices under medium wave infrared at different drying conditions was more than short wave infrared in the ranges of 2.6×10^-11 to 1.4×10^-10 m²/s. Total color difference and shrinkage of peach slices under short wave infrared at different drying conditions was less than medium wave infrared in the range of 6.6 to 8.7 and 7.8% to 9.7%, respectively. Minimum total color difference of peach slices under short and medium wave of infrared were obtained 8.2 and 14.8 and minimum shrinkage of peach slices under short and medium wave infrared were achieved 46.7% and 55.9% respectively.  

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  In this study, the effect of different concentrations of potassium sorbate and sodium benzoate (300 , 400, 500 ppm) on microbial characteristics (total count, mold and yeast) of dried sour cherry with moisture of 25 % was evaluated during 6 months storage at temperatures of 8, 22, 37 °C. Microbial characteristic of samples were evaluated in the 1th, 3th, 6th months. The results showed that the dried sour cherry which treated with potassium sorbate and sodium benzoate during the six months of storage in vacuum packages had no microbial spoilage. The results showed that by using sodium benzoate and potassium sorbate at optimum condition, the amount of mold and yeast  decreased from 11.67×10 cfu/gr (in control dried sour cherry) to 3.67×10cfu/gr and 3.33×10 cfu/gr respectively. Also, by using sodium benzoate and potassium sorbate at optimum condition, the amount of total count decreased from 2.13×10³ cfu/gr in control sample to 0.50×10³ cfu/gr and 1.23×10³ cfu/gr respectively. The amount of mold and yeast and total count were decreased by increasing concentrations of potassium sorbate and sodium benzoate. By increasing temperature (from 8 to 37°C ) and time(1 to 6th month) due to the decomposition of potassium sorbate and sodium benzoate, antimicrobial effects of these compounds significantly decreased (p<0.05).