Combined effects of homogenization pressure (0, 50, 150 bar), homogenization sequence (before or after heat treatment), and type of stabilizers (carrageenan, guar and a mixture of carrageenan – guar, either alone or in the presence of starch) on the Textural and rheological parameters, including hardness, viscosity, surface tension, syneresis and also microstructural properties of cream – based dairy dessert were investigated. Homogenization pressure of 50 bars after and 150 bars before heating resulted in the highest and lowest hardnesse, respectively. Homogenization pressure of 50 bars after heating led to the highest surface tension, whereas the lowest obtained when applying 150 bars of pressure following the process of heating. Unhomogenized treatments exhibit the highest syneresis, vise versa; the lowest amount was primarily related to the homogenized treatments (after heating) and secondarily homogenized treatments (before heating). Using carrageenan, alone, caused both the highest hardness and the highest syneresis, and in mixture with guar, the highest surface tension. Guar, alone, led to the lowest hardness, surface tension and syneresis. In the presence of starch, hardness was increased using all three combinations of gums, but surface tension was increased through only carrageenan - guar mixture application. Syneresis was decreased applying carrageenan, alone. Microstructure analysis showed good correspondence with the Textural and rheological results.

Introduction: The mineralogical and Textural characteristics of rock materials have an important influence on physico-mechanical properties. The effects of some Textural characteristics like grain size (Brace, 1961), grain shape (Cox and Budhu, 2008), grain surface (Diepenbroek et al., 1992), grain size distribution (Gurkan Ozgurel and Vipulanandan, 2005), and grains interlocking (Hoek, 1965) on physico-mechanical behavior of rock materials has always been emphasized. On the other hand, it has been found that Textural properties are originally controlled by the mineralogy and chemistry of rock materials (Locat et al., 1984).....

Jujube is a functional fruit with a great source of fibers, vitamins and nutritional elements and has a sweet, delicious flavor. Replacement effects of wheat flour with varying levels of jujube powder (0, 5, 15 and 25 % w/w) on the physicochemical, texture and sensory properties of the cakes based on completely randomized design, was investigated. The viscosity of cake batter increased from 744. 5 cp (% 0 jujube powder) to 9872. 5 cp (% 25 jujube powder) as the replacement level of wheat flour with jujube powder increased (p <0. 05). The physicochemical (moisture content, volume, porosity, firmness, fiber and ash) and sensory properties of the cake prepared by replacing wheat flour with jujube powder were changed significantly (p <0. 05). As the replacement level of wheat flour with jujube powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, browning index and the lightness of them were increased (p <0. 05). Cakes made with the % 5 and then the higher level (up to % 15) as compared to control, received the highest sensory overall scores (p <0. 05). The cakes containing % 5 jujube powder, showed the least physicochemical changes similar to control samples and found to be more acceptable from sensory points as compared to other treatments (p <0. 05).

Since the microwave technology is well considered in food processing due to the speed and mechanism, in this study, cupcake was baked at different levels of Micro Wave (MW) power (150, 300, 450 and 600W) and the effects of different kinds of operational time (3.5, 5, 8, 16 minutes) and power on physical properties (density, porosity, colour and height) and Textural properties (crispness, hardness, cohesiveness, springiness, resilience, gumminess and chewiness) of cupcake were investigated. Results showed that the MW baking time to obtain desirable baking properties was affected by MW power. The obtained results showed that the total differences in colour from the reference batter (ΔE) and colour intensity increased with increasing of MW power. Moreover, the MW cupcake baked at a power of 600W had the least hardness, density, chewiness, gumminess values, the shortest baking time, and the highest values of cohesiveness, resilience, porosity, height, and browning index. Also, it had the highest cohesiveness, resilience, porosity, height and browning index, compared to the other powers. Therefore, the best operational power for desirable quality obtained during baking was 600W.

In this study the rheological and Textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0. 1%, and basil seed and linseed mucilages each in the range of 0-0. 2% were evaluated. According to the results obtained, values of Elastic (G / ) and viscous (G // ) moduli increased with increasing frequency sweep in all the cheese samples. G / was always greater than G //. The values of G / and G // in the samples containing 0. 05% of gum tragacanth, 0. 05% of xanthan gum and 0. 1% of basil seed mucilage and containing 0. 05% of xanthan gum, 0. 1% basil seed and 0. 1% linseed mucilage were maximum and in samples containing 0. 1% of xanthan gum and 0. 2% of linseed mucilage and containing 0. 1% of gum tragacanth were minimum. By increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p<0. 01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, using 0. 05 % of gum tragacanth, 0. 05 % of xanthan gum and 0. 1 % of linseed mucilage, is recommended.

Ahvaz, Iran Orumiyeh, Iran Date paste as an important date products, has found many applications in food industry in recent years. After production color change and solidifying of the date paste and aggravation during maintenance are considered as the major problems facing the date paste processing factories. This research has carried out in order to overcome the solidification of date paste (Kabkab cultivar) in a full factorial experiment with three factors of: date paste preparation method (two levels of immersion in hot water or steaming), added oil (sesame and olive oil as a preservative) and three type of packaging (cellophane, nano silicone and multi-layered) in a split plot design with preparation method as the main plot. Textural properties including hardness, Young' s modulus, shear modulus, and the penetration work done were measured at 0, 1, 2, 3, 4, 5 and 6 months of storage using a texture analyser. The result confirms the positive effect of steaming for 10 minutes to maintain the softness paste during the test period. Date paste of firmness made from method of steaming and immersion in hot water is 0.02 N and 19 N respectively. The results confirmed positive effect of steaming for 10 minutes on date paste softening during storage at.

Urban population growth and the continuous physical development of cities change the natural coverage of the earth and transform it into artificial cover and impervious surfaces. The dramatic increase of these surfaces yields negative consequences in many areas such as increasing surface runoff and flood risk, decreasing groundwater recharge, or intensifying the urban heat island effect. For these reasons, accurate estimation and monitoring of the trend of changes in these ranges is necessary. In this regard, remote sensing data are a cost-effective solution for the preparation and monitoring of impervious surfaces. The purpose of this study was to identify impervious urban surfaces using radar images. In the present study, the Textural properties of the Gray Level Co-occurrence Matrix (GLCM) were evaluated using maximum likelihood classification methods, artificial neural network, and support vector machine on Sentinel-1 radar image to determine impervious surfaces of Bandar Abbas city. The overall accuracy of 97. 00%, 98. 14%, 98. 40% and Kappa coefficient of 0. 95, 0. 97, and 0. 97, respectively, for maximum likelihood classification, artificial neural network, and support vector machine, indicated the appropriateness of the utilized methods for detecting impervious urban surfaces. For extracting urban surface information, spectral feature classification algorithms are mostly used. This causes a large amount of useful spatial information such as texture to be ignored in the classification images. Given that SAR images are sensitive to the geometrical properties of urban surfaces, impervious urban surfaces can be accurately detected by using Textural properties of radar imagery, which has not been addressed so far.

Toffee is considered a popular type of confectionary product with the high acceptability. The main components of toffee comprises of sugar, glucose syrup, and fat which are mixed at appropriate percentage in presence of water or milk and subjected to high heat treatment. In this research, the effect of permeate (obtained from UF process of milk) addition on physicochemical and Textural (measured by Texture Analyzer) properties of toffee were investigated. Data from this study were statistically analyzed using "limited mixed experimental design methodology" for comparison of treatments with each other. The ingredients were used consist of glucose syrup in the range of 10- 60%, sugar in the range of 10- 60%, and cheese permeate in the range of 0- 50%. The level of fat in all formula remains fixed and the control sample was prepared with milk powder and in accordance with toffee commercial formula. Moisture content, water activity, ash, texture (hardness, springiness, chewiness, gumminess, adhesiveness, and cohesiveness), as well as color measurement and organoleptic properties (texture, color, taste, appearance and total acceptance) were assessed for all trials. The statistical analysis showed a significant differences between all trials and the control (P<0.05). As the permeate level increased, the moisture content was decreased and the ash content was increased in all formulas and also the cohesiveness was increased (P<0.05). The optimum level for permeate based toffee was achieved by mixing 26.6% permeate, 36.6% glucose syrup, and 36.6% sugar.