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203 results on '"Hamdami, Nasser"'

16. Enhancing Mushroom Freezing Quality Using Microwave-Assisted Technology.

Author

Vardanjani, Majid Yousefi, Hamdami, Nasser, Dalvi-Isfahan, Mohsen, and Le-Bail, Alain

Subjects
CULTIVATED mushroom, ICE crystals, ENERGY consumption, MUSHROOMS, MICROWAVES
Abstract

This study investigated the effects of microwave-assisted freezing on the quality attributes of button mushrooms (Agaricus bisporus). Four levels of microwave power (0, 10, 20, 30%) were applied to the mushroom samples during freezing. The quality attributes of the frozen and thawed mushrooms were then evaluated. The results suggested that higher microwave power produced the smaller and more uniform ice crystals. Moreover, the browning index of the mushroom samples increased with increasing microwave power. The textural properties (hardness) of the mushrooms were also affected by the microwave power, showing higher values as the power increased. Furthermore, the ratio of the microwave operating system's power to the freezer power was low and approximately 20% at the highest power level. Therefore, these findings confirm the potential of microwave-assisted freezing for reducing freeze damage to mushroom tissue and, thus, provide frozen mushroom with a better texture. [ABSTRACT FROM AUTHOR]

Published
2024
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50. Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties.

Author

Torabi, Payam, Hamdami, Nasser, and Keramat, Javad

Subjects
*SODIUM alginate, *SUNFLOWER seed oil, *INTRINSIC viscosity, *MARINE algae, *URONIC acids, *OLIVE oil
Abstract

In this study, sodium alginate was isolated from Nizimuddinia zanardini by microwave-assisted extraction method. A Box–Behnken design (BBD) was applied to study the effect of temperature (45–75°C), time (10–30 min), microwave power (300–500 W), and solvent/ biomass ratio (10–30 mL/g) on the extraction yield (EY) and uronic acid content (UA) of sodium alginate. The extracted sodium alginate was assessed for its chemical compositions, antioxidant activity, emulsifying index, and intrinsic viscosity. EY at optimal conditions (temperature of 67°C, microwave power of 400 W, and solvent/biomass ratio of 29 mL/g after 19 min) was 31.39% (w/w). The protein, carbohydrate, total phenolic, and UA content of sodium alginate obtained at optimal conditions were about 1.00, 73.30, 1.62, and 62.33%, respectively. The emulsifying index (E24) of sodium alginate extracted by microwave (SA-MW) with sunflower oil (64.41%) and olive oil (67.25%) was higher than sodium alginate extracted by the conventional method (SA-CN) (55.00% and 58.49%, respectively). [ABSTRACT FROM AUTHOR]

Published
2022
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