The investigation and optimization of two combined pasteurization methods of ultrasonic‐pulse electric field and hydrodynamic‐pulse electric field on sour cherry juice using RSM‐TOPSIS

J Food Process Engineering

Nazari

et al. 2022

Self Cite

In this study, the effect of cold plasma on the reduction of Aspergillus flavus and total aflatoxin level in pistachio and some of its quality properties were investigated. Independent variables for reducing A. flavus and aflatoxin include plasma exposure time (5-10-15 min), power supply voltage (10-15-20 kV), argon to air composition (0-50-100%), and the dose of inoculated toxin. The most significant effect on reducing A. flavus compared to other variables was observed when the voltage of the power supply was increased, reaching the highest impact on A. flavus. According to air is cheap and available gas, it reduces plasma production costs. Therefore, in this study, a combination of air and argon gas was used. Also in this study, specific doses of aflatoxin were examined, which shows how much the target system can reduce the dose of aflatoxin. Optimization results showed the highest fungal reduction (5.14 log) after a plasma exposure time of 15 min, the voltage of 20 kV, 62.23% of argon in the gas mixture with air when the maximal aflatoxin (B1, 83.70%; B2, 74.36%; G1 41.39%, and G2, 50.74%;) reductions were obtained after a plasma exposure time of 15 min, 54.26% of argon in the gas mixture with air, and fixeddose of 20 ppb of aflatoxin. The results of the evaluation of pistachio characteristics show that there were no significant differences between the results of the control sample and the sample treated with cold plasma jet. So, this technique can be used to reduce A. flavus and aflatoxin with a reduced impact on the quality characteristics of pistachio kernels. Practical ApplicationFood contaminants are challenging the food industry due to the inefficiency of conventional disinfection techniques. Aflatoxin contamination is one of the significant challenges for the food industry since it has acute toxicological effects on consumers Cold plasma (CP) has attracted considerable attention as an emerging technique for the degradation of food contaminants. Elimination of aflatoxins increases the profits of industries and farmers related to pistachios or other nuts. This system can suggest to the food industries for increasing the health of their products.

Section: Methodsmentioning

confidence: 99%

The green technology of cold plasma jet on the inactivation of Aspergillus flavus and the total aflatoxin level in pistachio and its quality properties

Esmaeili

J Food Process Engineering

Nazari

et al. 2022

Self Cite

“…The RSM is one of the experimental method designs to analyze, optimize, and model parameters. Applying the response level method to determine the relationship between response and independent variables in a project consists of three steps (Hosseinzadeh Samani et al, 2020).…”

Section: Methods Of Analysis Modeling and Optimization Of The Experimentsmentioning

confidence: 99%

Development of novel green pesticide system by using cold plasma to control Plodia interpunctella in pistachio

Esmaeili

J. Food Process. Preserv.

Nemati

et al. 2021

Self Cite

One of pistachio export challenges is the damage of pistachio by warehouse pests (Mozaffari Nejad, 2011). One of the essential warehouse pests of pistachio is Plodia interpunctella (Hubner, 1813), which causes a lot of damage to this valuable product in pistachio storage (Ling et al., 2016).Warehouse pests are among the most critical problems in storing agricultural products that cause severe damage to crops after harvest until consumption in storage. The Indian meal moth (P. interpunctella) is a pest that is prevalent worldwide in stockpiles of dates, pistachios, and almonds. This insect is one of the vital storage pests on various fruits, grains, and seeds, and its damage has been reported from about 83 types of food (Mohandass et al., 2007;Vukajlović et al., 2019). The Indian meal moth contamination can cause direct crop loss and indirect economic costs through pest control costs, quality loss, and consumer complaints (Mohandass et al., 2007). ‫‬ Today, with the primary goal of providing food for the world's growing population, there are several methods for controlling warehouse pests that have irreversible effects on humans and the environment (Morrison et al., 2019;Shojaaddini et al., 2008).According to the published reports on the occurrence of food contaminants such as pesticides, food safety is one of the world's most critical health concerns (Amirahmadi et al., 2017;Razzaghi et al., 2018). Many efforts have been made to discover alternative methods of non-toxic pest control. One of these new methods is the plasma jet (Abd El-Aziz et al., 2014).

“…Applying the response surface methodology to determine the relationships between the response and the independent variables includes: selecting independent variables of test and determine the range of each variable, obtaining and validating the model equation, and finally drawing the response curves, analyzing of variance, and determining the optimal point (Hosseinzadeh Samani et al, 2015, 2020; Rostami et al., 2018). To obtain the model equation and determine the target function for the optimization operation, the regression equation below was used:

Y_{i} = β_{o} + \sum β i X i + \sum β_{italicij} X_{i} X_{j} + \sum β_{italicii} X_{i}^{2} + ε

where β o , β j , β ij , and β jj are the constant coefficients, X i and X j are independent variables in the process, and ε is random error.…”

Section: Methodsmentioning

confidence: 99%

“…Since the shelf life of most products is relatively short, their preservation and processing are essential (Ojediran et al., 2020; Taghinezhad et al., 2020). Crop drying processes are particularly important due to the low preservation cost, low occupancy, easy transportation, relatively inexpensive packaging, and longer shelf life (Bozkir, 2020; Fernandes et al., 2009; Hosseinzadeh Samani et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas

Khodadadi

Rostami

et al. 2021

J Food Process Preserv

Self Cite

The principles of food processing are based on maximizing the sensory and nutritional properties of the raw materials, as well as eliminating consumer diversification for new products while maintaining their health, thereby preventing crop loss, creating more jobs, and earning income. Since the shelf life of most products is relatively short, their preservation and processing are essential (Ojediran et al., 2020;Taghinezhad et al., 2020). Crop drying processes are particularly important due to the low preservation cost, low occupancy, easy transportation, relatively inexpensive packaging, and longer shelf life (Bozkir, 2020;