Effect of drying conditions on Allahidyen (Salihli) sweet cherries (Prunus avium L.) cultivated in Turkey was studied with the following treatments: dipping in 2 percent Na 2 S 2 O 5 for 7 minute, or in 0.5 per cent K 2 CO 3 for one minute at 90°C before drying. The pretreatment were compared with untreated samples. The initial moisture contents of all the samples were 5.4528 gram H 2 O/gram dry matter (g.H 2 O/g.DM) while final moisture contents were 0.5254, 0.7796 and 0.6102 g.H 2 O/g. DM for control, Na 2 S 2 O 5 and K 2 CO 3 treated samples, respectively. The total soluble solids of dried samples were 66.9 for control, 63.3 and 60.3 per cent for Na 2 S 2 O 5 and K 2 CO 3 treatments. A decline pattern in ascorbic acid concentration was noted. The anthocyanin extracts from salified samples showed increase in optical density as compare to control and the K 2 CO 3 treated ones. The results indicated that there were no significant differences between the chemical and physical properties of the untreated (control) dried sweet cherries and those treated with Na 2 S 2 O 5 or K 2 CO 3 . Such conclusion enhanced the possibility of drying sweet cherries without any chemical treatments, a trend which will have a direct effect on human health by preventing the harmful effect of chemical additives and supporting the pattern of reaching "food safety".
Differentiation between degrees of flour extraction as well as between types of flour was attempted by the application of a particle size distribution technique. The separated particles namely coarse, medium and fine, were used to calculate the moduli of fineness and uniformity. A proportional relationship was found between the modulus of fineness and flour extraction and type of flour. Regression analysis between the weight of each fraction and the diameter of the sieves gave a slope with a negative value for flour of 72, 76 and 82% extraction, confirming the reports.
The problem at hand is dealing with the possibility of discrimination between El-sayahaat salt and other edible food grade sodium chloride sources. Such trend was considered due to the harmful effect of El-sayahaat salt which related to the presence of higher concentration of heavy metals. To achieve such goal, instrumental analysis based on X-ray fluorescence, X-ray diffraction and Infrared technique were considered in order to realize and identify the heavy metals as well as the functional groups of the investigated samples. The obtained data were statistically analyzed according to the principal component methods by which El-sayahaat salt was successfully discriminated in relation to the other NaCl sources. It was also found that cadmium (Cd) was only identified in El-sayahaat salt (2.3ppm) accompanied with high concentration of lead (Pb, 20ppm), Iron (Fe, 13ppm) and mercury (Hg) that reached 1.0 ppm represents ten times that of the non-private sector (NPS). With respect to the IR spectra the most pronounced functional group that could act as a finger print of Elsayahaat salt was identified at wave number 1540.84 cm-¹ of 32.2% related to the covalent sulfate. On the other hand El-sayahaat salt sample was found to be microbially contaminated; while the other four investigated NaCl salt sources were considered to be safe from any microbial contamination.
Identification of bitter orange petitgrain bigarade oil produced in Egypt was studied by GC/MS on carbowax-20M colum. It was found that linalyl acetate, which represented more than 25% of the whole oil was considered to be the major component of ester fraction; while linalool, which ranged from (30-33.7%) was the main alcohol components. On the other hand, limonene, (E)-β-ocimene,myrcene and β-pinene were the highest monoterpene hydrocarbons. Room temperature (about 20°C), 4 and-18°C were used for storing the samples for 6 mounths. No pronounced effect was noticed on the composition of petitgrain oil with the exception of slight effect on the color, acid number and solubility (v/v 70% alcohol) when samples stored at 20°C. Statistical analyses proved that 4 ºC could be considered the best fit temperature at which no significant changes occur in both the major chemical analyses and the main identified volatile constituents.
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