In this work, chitosan and CARBOXY METHYL CELLULOSE biopolymers were used as gelling agents in composition of electrolyte of dye sensitized solar cells. The effect of both biopolymers on performance of dye sensitized solar cell were investigated by adding the same amounts of two biopolymers to the liquid electrolytes composed of ox/red couple of I-/I3- with similar concentrations. The electrochemical Impedance spectroscopic studies and photovoltaic measurements showed the cell composed of CARBOXY METHYL CELLULOSE as gelling agent had more efficiency than the chitosan cell.

Background: Indomethacin is a NSAID (non-steroidal antiinflammatory drug) that is used in treatment of pain and inflammatory. Immediate and sustained release products of this drug have side effects, so a proper replacement is needed. Use of the medicine via topical and cutaneous routs has advantages such as avoiding side effects on gastrointestinal; and supplying an amount of medicine in plasma for long time. The purpose of the present study was production and evaluation of the topical gel of indomethacin with an appropriate appearance and stability to reduce side effects especially on gastrointestinal and to deliver enough amount of the drug to target site. Methods: First the standard curve of indomethacin was plotted and then gels with different concentration of CMC and HPC was prepared. After the examination the appearance and stability of different formulations, the best formulations were chosen and rheology, stability and release experiments were done. Results: 5% HPC and 2.5% CMC were chosen as the best percentages of these polymers to prepare formulation of indomethacin. Release drug from these formulations followed a first order rate and rheograms of both formulae showed a mild plastic behavior. Conclusion: According to the data obtained from the study, the best results were obtained with HPC polymer so that with increasing concentration, transparency and viscosity was much better but in concentration more than 5% the quality of the gels decreased.

Microwave is one of the fastest and easiest methods of food cooking. However, heating of coated products like fish nugget by microwave due to transfer of internal water vapor to surface layer causes softening of their crispy crust. The aim of this research was to evaluate the effects of hydrocolloid solutions including Chitosan and CARBOXY METHYL CELLULOSE (CMC) at concentration of 1 and 2% on texture and other quality properties of fish nugget after microwave cooking. Fish nuggets were immersed in the hydrocolloid solutions and then were coated with wheat flour and batter, respectively. All samples were fried at 180°C for 3min in sunflower oil. After frying process, the samples were packaged and stored at -20°C and after a week, were reheated in microwave oven at2450MHz/700 W for 2 min. The results showed that coating of fish nugget with hydrocolloid solutions causes increasing of product yield and adhesion of crust (P<0.05). CMC solution at concentration of 2% had highest effect on reduction of oil uptake and improvement of final texture of fish nugget. The coating of fish nugget with hydrocolloid solutions at concentration of 2% had significant effect on increasing of lightness of crust (p<0.05).Sensory evaluation indicated that the coated samples with CMC solution at concentration of 2% had highest overall acceptability.

Introduction: Ketchup is a heterogeneous suspension that is used as a condiment to improve the flavor and color of the food. During storage it changes color, losing consistency with the occurrence of syneresis. In this study the stabilising effect of salep and CARBOXY METHYL CELLULOSE (CMC) on the acidity, pH, color, syneresis, rheological characteristics, microstructure and sensory properties of the ketchup have been examined.Materials and Methods: In this research salep at the level of 0.18, 0.36, 0.45, 0.54, 0.72 and 0.9% with CMC were used in the formulation of ketchup. Color parameters, syneresis, the rheological characteristics, microstructure and sensory properties of the samples were evaluated after one day and thirty days of production.Results: The samples containing 0.45% CMC and 0.45 to 0.22% salep after one day, and samples containing 0.45% CMC after thirty days of production had the least brightness. The samples with 0.9% salep had the maximum red intensity for both periods and samples containing 0.72% and 0.9% salep had the best color score after one day and thirty days of production, respectively. Syneresis in the samples were decreased by the addition of salep in both periods. CMC have a greater impact on the psuedoplastic behavior of ketchup and the highest viscosity was related to the samples containing 0.72% salep. By fitting the power law equation, sample containing 0.45% CMC showed stronger gel structure as compared to other samples containing salep. Microscopic images showed the sample containing 0.72% of salep had more compact and better texture than others. The scores given to the sensory properties were in acceptable range and there were no significant differences between the samples.Conclusion: Salep had a positive effect on the color of ketchup, reduced the syneresis and improved the viscosity. Although CMC had a greater impact on psuedoplastic behavior of ketchup, but microscopic images of the samples confirmed better and more compact structure for samples containing 0.72% salep.

In the present study, cold water fish gelatin with CARBOXY METHYL CELLULOSE was used to produce films. Because of its unique properties such as cost-effectiveness, availability and biodegradability, cold water fish gelatin has earned a special place in food packaging. In this research, improving mechanical properties of cold water fish gelatin films combined with CARBOXY METHYL CELLULOSE was investigated for the first time. Gelatin films of cold water fish with CARBOXY METHYL CELLULOSE at concentrations of 5%, 10%, 15% and 20% were prepared by a casting method. Mechanical properties were assessed according to the American National Standard ASTM D88210. Films were tested for mechanical properties and the results showed that increasing concentrations of CARBOXY METHYL CELLULOSE significantly increased Tensile Strength (TS) from 21. 04 MPa to 27. 74 MPa and significantly increased Young's Modulus from 1372. 83 kg/m2 to 1842. 87 kg/m2, but insignificantly decreased percentage elongation from 17. 69 to 15. 39. Examining absorption isotherm of the resulting composite films showed a reduction in single-layer moisture content, which had led to reduced equilibrium moisture of these films. Given biodegradability of these films and their improved mechanical properties by CARBOXY METHYL CELLULOSE, this kind of packaging can be used in various industries, especially food industry, as food covering in packaging foods and agricultural produce.

Introduction: Many ingredients are being used and employed in order to improve the texture, nutrient and color quality and properties of meat products. CARBOXY METHYL CELLULOSE might be regarded as one of these ingredients.Materials and Methods: In this study, CARBOXY METHYL CELLULOSE was used as the replacement of Poly Phosphate in German sausage formulation, at different concentrations (0.07, 0.14, 0.21 and 0.28 percent). Samples were prepared in 3 batches and each was heat treated in order to cook at 80oC for 45 minutes. Chemical and textural analysis were carried out on the finished product. Data were analysed according to Mini Tab software and Glm design.Results: Chemical analysis indicated that all of the evaluated properties, were correlated to the defined standards. The results also indicated that there were not significant differences between cutting forces and energy needed for cutting for all the samples examined. However the cutting force for the treatments containing 0.14 and 0.28% CMC and energy needed for cutting for the treatments with 0.14 and 0.21% CMC were at the highest amount.Conclusion: Textural analysis showed that treatment with 0.14 % CARBOXY METHYL CELLULOSE, was superior to others.

Introduction: Mayonnaise, a semisolid oil in water emulsion containing vegetable oil, vinegar, egg yolk and optional ingredients such as salt, sugar and mustard, is a conventional old condiment containing high fat ingredient (minimum of 65%). The need to reduce the amount of saturated fat in diets, has led to the development of alternative processes to produce law fat mayonnaise. CELLULOSE and its physically-treated derivatives i.e. microcrystalline CELLULOSE (MCC) and microfibrillated CELLULOSE (MFC) lately investigated as NFC is one of the conventional fat replacers used in low-fat products formulation such as mayonnaise. …

Soya burger is one of the meat replacers with low cholesterol content and saturated fats. Regarding the gums application in food systems, the effect of adding xanthan (0, 0.4, 0.6%) and caboxyMETHYL CELLULOSE gums (0, 0.4, 0.6%) on water holding capacity (WHC), cooking loss, shrinkage and sensory evaluation of soya burger have been investigated. It was found that the samples with xanthan and CARBOXYMETHYL CELLULOSE had significantly higher (p<0.05) water holding capacity and shrinkage but lower cooking loss. Sensory analysis indicated that the samples with added mixtures of two gums (0.6+0.6 %) had the highest acceptability by the panelists. Consequently, this research showed that the addition of xanthan and CARBOXYMETHYL CELLULOSE gums had successful results in physicochemical and sensory properties of soya burgers.