پديد آورنده :
امامي فر، آريو
عنوان :
اثر بسته بندي ضد ميكروبي حاوي نانو ساختار نقره و روي بر فرآيند حرارتي آب پرتقال
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
سيزده،121ص.: مصور،جدول،نمودار
يادداشت :
ص.ع.به فارسي و انگليسي
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
صبيحه سليمانيان زاد
توصيفگر ها :
نانو اكسيد روي , پاستوريزاسيون ملايم
تاريخ نمايه سازي :
14/9/89
استاد داور :
محمد علي سحري، زهرا امام جمعه، جواد كرامت
كد ايرانداك :
ID318 دكتري
چكيده فارسي :
به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي
چكيده انگليسي :
Effect of Silver and Zinc containing nano composite antimicrobial packaging systems on thermal processing of orange juice Aryou Emamifar Email address emamip@ag iut ac ir Date of Submission July 21 2010 Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology Isfahn 84156 83111 Iran 1st Supervisor s Name Mohammad Shahedi shahedi m@ cc iut ac ir 2st Supervisor s Name Mahdi Kadiver Kadivar@ cc iut ac ir 1st Advisor s Name Sabihe Solaimanian Zad Solaiman@ cc iut ac ir Department Graduate program Coordinator Farshid Noorbaksh Full professor Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology 84156 83111 Iran Associated professor Department of Food Science and Technology Faculty of Agriculture Isfahan University of Technology 84156 83111 Iran Abstract Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt mixing in a twin screw extruder Half of packages prepared from the films were then filled with fresh orange juice and stored at 4oC and for the other half filled fresh orange juice were pasteurized 55 and 65oC for 16 seconds and again stored at 4oC Microbial stability ascorbic acid AA content browning index color value and sensory attributes of them were evaluated after 7 28 and 56 days of storage for fresh orange juice and up to 112 days of storing for pasteurized orange juice The efficiency of combined heat treatment and antimicrobial packaging in order to reduce the light pasteurization temperature of orange juice was assessed Packages containing the nanomaterials expect 1 nano ZnO kept the microbial load of fresh juice below the limit of microbial shelf life 6 log cfu ml up to 28 days The results of the two way interaction between heat treatment and packaging type showed that it is possible to reduce of pasteurization temperature 65oC by using nanocomposite packaging containing Ag by 10oC Packages containing nanosilver increased shelf life of fresh juice although part of its sensory attributes was lost Key Words Orange juice Nanocomposite Nano ZnO Nanosilver Antimicrobial Light pasteurization
استاد راهنما :
محمد شاهدي، مهدي كديور
استاد مشاور :
صبيحه سليمانيان زاد
استاد داور :
محمد علي سحري، زهرا امام جمعه، جواد كرامت
