3327

3189

كارشناسي ارشد

﴿ صنايع غذايي ﴾

اصفهان : دانشگاه صنعتي اصفهان ، دانشكده كشاورزي

1385

چهارده ، 100 ، [ II ] ص . : جدول ونمودار

ص . ع. به فارسي و انگليسي

رضا شكراني، مهدي كديور

صبيحه سليمانيان زاد

علي اكبر رامين ، جواد كرامت

مهندسي كشاورزي

ID3189

به فارسي و انگليسي : قابل رؤيت در نسخه ديجيتال

Abstract In spite of large amounts of production of high quality date fruits in Iran withhigh exports value lots of this valuable product ca 22 go to waste mostly due tomicrobial and other kind of contaminations that occurs because of unsuitableharvesting transportation packing and storage However this situation has caused anundertone in the world marketing of this product In general the cost of modifiedatmosphere packaging and irradiation of dates is high and on the other hand toxicityof fumigants like methyl bromide and sensitiveness of dates to heat and heatresistance of its spoiling microorganisms have limited application of these methods topreserve dates Therefore studying the other ways of disinfecting the fruits such ascold pasteurization is of great importance In this research the effect of using food preservatives in their allowed amounts at different temperature along with vacuum packaging on shelf life of date fruits wereinvestigated Mazafaty and Stamaran were chosen as wet and semidry dates and thenaw pH acidity and microbial load of fresh dates has been measured the samples werethen divided to 700 grams masses and each was washed and treated with one of thepreservative solutions dimethyldicarbonate dehydroacetic acid parahydroxyabenzoic acid sorbic acid and salicylic acid that were prepared in two permissibleconcentrations Then they were dried up to original moisture content and packed Samples with no preservative and without washing samples were also packed usingvacuum and ordinary packaging Each treatment was prepared in two similarpackages one was stored in refrigerator and the other stored at room temperature forup to 6 months Acidity pH and sensory evaluation of samples at one month intervals andmicrobial assessment at the end of storing period indicated that the effects oftemperature preservatives concentrations and vacuum packaging were all significant The most effective preservatives were dimethydicarbonate dehydroacetic acid andparahydroxy benzoic acid respectively while vacuum packaging had an effect similarto the least concentration of preservatives Sensory evaluation revealed that thesepreservatives had acceptable effect regarding odor and taste Results also indicatedthat treatments except vacuum packaging had least effect on texture and appearanceof products

رضا شكراني، مهدي كديور

صبيحه سليمانيان زاد

علي اكبر رامين ، جواد كرامت