Abstract: Iran is one of the greatest producers of date in the
world. However due to lack of information about its viscoelastic
properties, much of the production downgraded during harvesting
and postharvesting processes. In this study the effect of temperature
and moisture content of product were investigated on stress
relaxation characteristics. Therefore, the freshly harvested date
(kabkab) at tamar stage were put in controlled environment chamber
to obtain different temperature levels (25, 35, 45, and 55 0C) and
moisture contents (8.5, 8.7, 9.2, 15.3, 20, 32.2 %d.b.). A texture
analyzer TAXT2 (Stable Microsystems, UK) was used to apply
uniaxial compression tests. A chamber capable to control temperature
was designed and fabricated around the plunger of texture analyzer to
control the temperature during the experiment. As a new approach a
CCD camera (A4tech, 30 fps) was mounted on a cylindrical glass
probe to scan and record contact area between date and disk.
Afterwards, pictures were analyzed using image processing toolbox
of Matlab software. Individual date fruit was uniaxially compressed
at speed of 1 mm/s. The constant strain of 30% of thickness of date
was applied to the horizontally oriented fruit. To select a suitable
model for describing stress relaxation of date, experimental data were
fitted with three famous stress relaxation models including the
generalized Maxwell, Nussinovitch, and Pelege. The constant in
mentioned model were determined and correlated with temperature
and moisture content of product using non-linear regression analysis.
It was found that Generalized Maxwell and Nussinovitch models
appropriately describe viscoelastic characteristics of date fruits as
compared to Peleg mode.
Abstract: The study of the fouling deposition of pink guava
juice (PGJ) is relatively new research compared to milk fouling
deposit. In this work, a new experimental set-up was developed to
imitate the fouling formation in heat exchanger, namely a continuous
flow experimental set-up heat exchanger. The new experimental setup
was operated under industrial pasteurization temperature of PGJ,
which was at 93°C. While the flow rate and pasteurization period
were based on the experimental capacity, which were 0.5 and 1
liter/min for the flow rate and the pasteurization period was set for 1
hour. Characterization of the fouling deposit was determined by
using various methods. Microstructure of the deposits was carried
out using ESEM. Proximate analyses were performed to determine
the composition of moisture, fat, protein, fiber, ash and carbohydrate
content. A study on the hardness and stickiness of the fouling deposit
was done using a texture analyzer. The presence of seedstone in pink
guava juice was also analyzed using a particle analyzer. The findings
shown that seedstone from pink guava juice ranging from 168 to
200μm and carbohydrate was found to be a major composition
(47.7% of fouling deposit consists of carbohydrate). Comparison
between the hardness and stickiness of the deposits at two different
flow rates showed that fouling deposits were harder and denser at
higher flow rate. Findings from this work provide basis knowledge
for further study on fouling and cleaning of PGJ.