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A synthetic seed method involves processing encapsulated plant parts and any meristematic tissue which can develop into plantlets under in vitro or in vivo conditions. Various parameters and evaluation methods of 'one-variable-at-a-time' could be time-consuming, expensive, and inefficient. Thus, using process-modeling approaches including Multi-Layer Perceptron (MLP) and the Radial-Basis Function (RBF) can be required and beneficial for the prediction of synthetic seed weight. In the present study, two different types of artificial neural network (ANN) algorithms, the MLP and RBF models, have been developed to predict the weight of Phalanopsis orchid synthetic seeds using an encapsulation set-up especially developed for this purpose. Various topologies of ANN were configured based on different concentrations of sodium alginate (3, 4, and 5 (w/v)), calcium chloride (100,125, and 150 (mM)), and droplet falling height of sodium alginate (1, 1.5, and 2 cm) as input variables and the values of synthetic seed weights as output variables. Results showed that the RBF algorithm (R= 0.98 and SSE= 0. 13× 10-3) outperformed the MLP algorithm (R= 0.91 and SSE= 0.14× 10-3) owing to its better ability for predicting capsule weight. This study presented a machine learning-based approach for the classification of synthetic seeds. Algorithms for the extraction of capsule features have been developed, which are in turn used for training artificial neural network (ANN) classifiers. The outputs of ANNs were successfully applied herein to model the synthetic seeds production process, indicating that the appropriateness of the model equation in predicting orchid synthetic seed weight is mathematically integrated. [ABSTRACT FROM AUTHOR]

Due to the increasing population growth today, the need for new technologies for better food processing is felt more and more. New thermal and non-thermal technologies based on physical techniques for food preservation have the ability to meet consumer demands and deliver processed foods with high quality and long shelf life, without additives. Among these heating and food processing methods are Pushed Electric Fields (PDE), High Voltage Electric Fields (HVED), Moderate Electric Fields (MEF), Ohmic Heating (OH), Pulsed Ohmic Heating (POH). Meanwhile, one of the great alternative methods for heating is ohmic heating. The ohmic heating process is an alternative method that uses electrodes to convert electrical energy into heat. Electrical conductivity of heating materials is one of the factors that determine the effectiveness of ohmic heating system. Ohmic heat can be produced effectively and efficiently from materials with electrical conductivity between 0.01 and 10 S/m. Currently, there is a wide use of ohmic heating potential in the food industry. Ohmic heating is most widely used in the food industry, including the inactivation of pathogens, enzymes, and the removal of some inappropriate compounds in food. [ABSTRACT FROM AUTHOR]

Ajowan (Trachyspermum Ammi L.) is one of the most important medicinal plants native to the Middle East and Iran. The antibiotic properties of its essential oils are related to the relatively high content of thymol. In this study, the possibility of hairy root production was investigated in a pre-experimental study considering many factors affecting transgenic efficiency, including explant type, immersion time, and the type of culture medium. Optimal conditions for the pre-experiment were set up based on the completely randomized design with seven Agrobacterium rhizogenes strains (A3, A6, A7, 4404, AATCC15834, R1000, A4) and six selected Ajowan ecotypes (Ardebil, Shiraz, Arak, Sarbishe, Qom, and Rafsanjan). The rootrelated morphological characteristics were measured to study the effect of main factors on the hairy root production and the bacterial strains in terms of hairy root induction. Based on the results, the highest percentage of hairy roots in Ardebil ecotype was induced by ATCC15834 strain (50%) and the lowest percentage was related to Rafsanjan ecotype induced by A6 (10%). The highest positive and significant correlation was observed in dry and wet weights (r=0.95), root frequency percentage and root length (r=0.80). The highest amount of phenolic compounds in hairy roots (240 mg/g dry weight matter) was associated with the Ardebil ecotype induced by strain ATCC15834. In this study, Shiraz and Ardebil ecotypes were identified as the best ecotypes, A4 and ATCC15834 strains as the most suitable strains, and suggested for future studies. [ABSTRACT FROM AUTHOR]

Pomegranate juice in its turbid appearance is difficult to preserve; hence, it should be clarified. Microfiltration is a pressure-driven process which can be used to clarify pomegranate juice. Computational fluid dynamics was used to simulate the effect of feed canal height on efficiency of the membrane clarification of pomegranate juice. Geometry of membrane unit was plotted in Gambit software and meshed with quad-mapped meshes, and the problem was solved using FLUENT software. Boundary conditions were identified in both Gambit and FLUENT. Two-dimensional double precisions procedure was selected in FLUENT software. Selected solver was segregated one at steady state. Membrane was defined with three parameters in FLUENT including face permeability, membrane thickness, and pressure jump coefficient. Results of simulation showed that permeate volume was directly dependent on feed canal height. Experimental results were in agreement with the results which were obtained from simulation. [ABSTRACT FROM PUBLISHER]

There are several parameters which affects the efficiency of membrane clarification of fruit juices, such as feed temperature, transmembrane pressure (TMP) and feed velocity. Pomegranate juice undergone the clarification process in a microfiltration unit at different feed canal heights (FCH; 0.4, 1.5 and 2 cm) to evaluate its effect on the permeate flux and fouling mechanism. Changes in permeate flux, main fouling mechanism and occurrence time of each fouling mechanism were evaluated. Results showed that increasing the FCH can increase permeate flux, total and irreversible fouling resistances duo to increase the feed volume on the membrane surface which can increase raw material of clarified juice. Also, cake formation was the dominant fouling mechanism in all membrane units; however, it occurs during the early stages of membrane processing at an FCH of 2 cm in contrast with 0.4 cm in which cake was produced at the steady state. [ABSTRACT FROM AUTHOR]

Plantain seed is a commonly used medicinal herb, which has been used in traditional medicine. Physical properties are useful information for designers of processing equipment and for industrial processing of plantain seeds. Physical properties of plantain seeds were determined as a function of moisture content by image processing method. Several properties were obtained in the moisture range from 6.44% to 19.95% dry basis. The results showed that the length, arithmetic and geometric diameter of seeds increased from 0.300 to 0.330 mm, 0.222 to 0.276 mm, and 0.231 to 0.280 mm, respectively. The thousand-unit mass increased from 0.205 to a maximum value of 0.230 g, the surface area increased from 0.282 to 0.418 mm2, the porosity increased from 50.46% to 60.30%. The value of empting angle of repose was found to increase from 36.4° to 48.2° and the value of filling angle of repose was decreased gently from 38.9° to 36.8°. As moisture content increased from 6.44% to 19.96% (d.b), the static coefficient of friction for surfaces of iron, galvanized and wood showed an increase of 29.75%, 20.99% and 48.80%, respectively. The results showed that the bulk density decreased from 666.6 to 526.9 kg/m3 and the true density decreased to a minimum value of 1310.6 kg/m3 at moisture content of 15.06% (db). [ABSTRACT FROM AUTHOR]

In this study, the effects of ohmic pre-drying technique on moisture ratio, drying rate, drying time, specific energy consumption, drying efficiency, and effective moisture diffusivity of tomato paste were investigated. Pre-drying experiments were carried out in an ohmic laboratory dryer at voltage gradient levels of 6, 8, 10, 12, 14, and 16 V/cm and oven at 105 ℃ and 1.0 m/s air velocity (control sample). Pre-drying was accomplished till the moisture content of the tomato paste reduced from initial moisture content of 90% (w.b.) to a safer level of 70% (w.b.). The ohmic pre-drying reduced the drying time of tomato paste by 80–97%, compared with the hot air drying. Pre-drying took place mainly in warming up, constant rate, and falling rate periods. Six available moisture-ratio models were fitted to the pre-drying data. The results showed that the Midilli et al. model is the most appropriate model for pre-drying behavior of tomato paste. The effective moisture diffusivity varied from 5.39 × 10−8 to 3.91 × 10−7m2/s with an activation energy of 2.082 (V/g.cm). Both specific energy consumption and drying efficiency were considerably enhanced by increasing voltage gradient. It was found that the specific energy consumption and drying efficiency varied from 3.72 to 2.29 MJ/kg water and 67.8 to 83.8%, respectively. [ABSTRACT FROM PUBLISHER]

Knowledge of agricultural seeds' physical properties has significant importance for machinery and processing equipment design. Physical properties of flixweed (Descur ainia sophia L.) seeds were determined as a function of moisture content. Several properties were studied in the moisture range from 5.28 to 17.53% dry basis. Also, probability distribution of seeds' principal dimensions were modeled by Gamma, Generalized Extreme Value, Lognormal, and Weibull functions. With increasing moisture content from 5.28 to 17.53%, properties including; length, width, thickness, geometric and arithmetic mean diameter, sphericity, specific surface area, volume, and projected area showed no specific trend. In contrast, the surface area increased from 6×10-7 to 1×10-6 m2. The bulk and particle density decreased from 696.61 to 542.51 kg·m-3, and 1217.50 to 1189.02 kg·m-3, respectively. The porosity increased from 42.78 to 54.37%. The maximum external static angle of friction belonged to wood at all moisture content levels, followed by the iron and galvanized surfaces. At all moisture levels, the emptying angle of repose was more than the filling one. [ABSTRACT FROM AUTHOR]

One of the most critical challenges of determining tiny seeds' engineering properties is their dimensions. In the present study, a method based on digital image processing was employed to investigate the moisture content's effect on geometric properties of summer savory, basil, cress, and ajowan seeds. Also, the gravimetrical and frictional properties of the seeds were measured. Gamma, Generalized Extreme Value, and Weibull distributions were used to model the probability frequency distribution of the seeds' length, width, and thickness. This research indicated that the application of the image processing technique could be an excellent method to measure dimensional parameters of tiny seeds. Results showed that, with an increasing moisture content of seeds, the 1000-seed mass increased for basil, cress, and ajowan seeds; but, summer savory seeds showed that increasing-decreasing trend. For all four plant spices, increasing moisture content will result in the bulk density decrement. The particle density of summer savory, basil, and cress seeds decreased due to moisture content increment. However, the particle density of ajowan seeds increased with increasing moisture content. Results of measuring the angle of friction on iron, wood, and galvanized surfaces showed that, in most cases, the angle of friction increased by increasing moisture content. Also, except for the filling angle of repose of summer savory, increasing trends were observed for the emptying and filling angle of repose due to moisture content increment. [ABSTRACT FROM AUTHOR]