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Biography Amir Hossein Elhami Rad MSC of Food Science and Technology Engineering. Faculty member of university. please study the abstracts of latest my literatures at below: |
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| 1- Evaluation of probability of using salvia leriifolia leaves and their extract for increasing of cucumber shelf life in coldstore Abstract Undesirable effects of chemical preservatives causing use of natural and organic compounds . Essential oils that extract from plants are the most common natural preservatives.At this research used from salvia leriifolia leaves and their extract for increasing of cucumber shelf life at coldstore.Evaluation of antimicrobial properties of extract showed a inhibition effect again E. coli , Candida albicans and Pseudomonas aerogenes. At first treatment fresh leaves placed through fruits. at second treatment plant extract sprayed on surface of cucumbers. experiments showed that extract have a considerable effect on fungal growth at surface of fruits. |
2- Identification of fungal contaminations in bulk tomato paste in coldstore and determination of spreading amount for different species Abstract Bulk tomato paste is produced in cocentrations more than 35%(35-40 degree of brix) and its packaging is not hermetic.Therefore microbial contamination level at this product is high.This product fill into drums as bulk quantity under non - aseptic conditions and there is not any heat treatment for sterilization and microbial degradation.Then drums maybe carry to coldstore or stored in ambient temperaturs for more than 8 months. With limiting of raw material (tomato fruits) at winter ,bulk tomato paste reconstituted and fill as aseptic conditions or commertial conservation. On the basis of the results obtained from evaluation of fungal contaminations in bulk tomato paste in coldstore ,it was determined that the main fungal flora of this product is contained from mould species of Aspergillus and Penicillium. This moulds grow easily in temperatures near 0C and influence the qualitative properties of the product. |
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3-my book : Fruit Processing my e.mail: ahelhamirad@yahoo.com |
Abstract Bulk tomato paste is produced in concentration more than 35% (35 degree of brix ) and its packaging is not hermetic.In recent years, conciderably the production of this product in our country has increased.Todays , one of the most important problems in tomato paste industry of Iran is the preservation of bulk tomato paste. Shelf life of tomoto paste is depended on many factors such as initial quality of tomato paste , cooling conditions, salting, packaging , handling and storing in coldstore. Evaluated factors of product included : (1) microbial parameters such as total count counting, acid-resistant microorganisms and Howard Mould Count.(II) physico- chemical parameters such as acidity, pH, amount of lactic acid (D and L types) and total dry matter. Experiments showed that using high brix(35-38) in production of tomato paste along with salting the product surface and storing in 0 c had only limiting effect on the microbial changes and could not prevent it Completely. However salting treatment had great effect on surface growth of fungi and ability to produce colonie . on the basis of the results obtained cooling stage of bulk tomato paste in ambient temperature,is critical stage in bulk tomato paste production process and this stage has an important effect on the quality and shelf life of the product. |
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