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- Professor of food engineering and packaging, director of the central laboratory for wastewater treatment in the food ... moreProfessor of food engineering and packaging, director of the central laboratory for wastewater treatment in the food industry. Had experience in Food Engineering, rheological properties of different food, drying technology, wastewater treatment, active packaging, and edible films and coatings also accelerated shelf life for different food.edit
The effect of different concentrations of chitosan and chitosan nanoparticles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results... more
The effect of different concentrations of chitosan and chitosan nanoparticles as active coating compared to commercials edible coating on chemical quality attributes of fish fingers during frozen storage at -18°C was investigated. Results illustrated that, uncoated fish fingers (T1) and that coated with commercial edible coating (T2) had significantly higher total volatile nitrogen (TVN), trimethylamine (TMAN), thiobarbituric acid (TBA) in comparison with fish fingers coated with either chitosan or chitosan nanoparticles. Moreover, T1 and T2 had a shelf life of 5 months, while, chitosan treatments had longer shelf life up to 6 months according to trimethylamine (TMAN) value which recorded by Egyptian standard. Also, data showed that, chitosan nanoparticles as active coating introduce the most effective improvement for quality attributes of fish fingers during frozen storage at -18°C. The influence of edible coating in reducing oil uptake during frying of fish fingers was investigate...
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Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehives at Gharbia governorate in June 2010. Adulteration of honey was obtained by the addition of four different materials (starch, glucose,... more
Honey samples belong to clover plants (Trifolium alexandrinanum) were obtained from private Beehives at Gharbia governorate in June 2010. Adulteration of honey was obtained by the addition of four different materials (starch, glucose, molasses, and distilled water) with different concentrations (1, 3, 6, 12, and 24%). Physicochemical and rheological characteristics of pure and adulterated honey samples were investigated. The samples were found to differ from each other in refractive index (R.I), moisture content, total soluble solids (T.T.S), density, specific weight, capillary action, surface tension and pH. The rheological properties of pure and adulterated honey were analyzed using Brookfield viscometer over a range of 10-100 rpm and 25oC, pure honey exhibited Newtonian behavior, while adulterated honey exhibited non-Newtonian pseudoplastic behavior.
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Flow behavior of pomegranate juice concentration during evaporation process was studied at different solid concentrations (23, 30, 40, 50, 60 and 70%), different temperatures (30, 40, 50, 60 and 70ᵒC) and different shear rates ranged from... more
Flow behavior of pomegranate juice concentration during evaporation process was studied at different solid concentrations (23, 30, 40, 50, 60 and 70%), different temperatures (30, 40, 50, 60 and 70ᵒC) and different shear rates ranged from 9.30 to 39s-1. Pomegranate juice concentrate exhibited non-Newtonian pseudoplastic behavior. Consistency index increased with increasing concentration of pomegranate juice. The effect of temperature on apparent viscosity was described by Arrhenius law, the activation energy was ranged from 14.23 to 57.55 kJ/mol.K, Two models were used to describe the effect of concentration on activation energy and the effect of concentration on consistency index.
The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigated at different concentrations of starch, chitosan and glycerol. The starch solution with concentration 3% seems to be Newtonian, as the... more
The rheological properties of starch (Gelatinized in Microwave)/ chitosan blends were investigated at different concentrations of starch, chitosan and glycerol. The starch solution with concentration 3% seems to be Newtonian, as the concentration of starch increased the solutions showed shear-thinning (pseudoplastic) behavior at all temperatures and chitosan concentrations studied. The flow behavior (Shear stress against shear rate) of the solutions was well described using the power law model. The temperature effect on apparent viscosity followed an Arrhenius-type relationship. The results showed that at concentrations higher than 0.3% chitosan, the temperature effect on the solution increase. The effect of concentration of starch and chitosan on the apparent viscosity of starch/chitosan blends was also studied.
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Improvement of people’s living standards and need for environmental protection, the demand for natural biodegradable and ecofriendly fibers is rising worldwide day-by-day. Ligno cellulosic natural fibers such as flax, hemp, sisal and jute... more
Improvement of people’s living standards and need for environmental protection, the demand for natural biodegradable and ecofriendly fibers is rising worldwide day-by-day. Ligno cellulosic natural fibers such as flax, hemp, sisal and jute are an interesting, environmentally friendly. Jute bags were improved by the treatment with different particle sizes of nano chitosan suspensions (20, 67, 93, and 130 nm) and the blend of Neem leaves extract/starch to be used as anti-insect packages for agriculture crops storage. The rheological properties of different coating solution that is used for treatment of Jute, all samples exhibited non-Newtonian pseudoplastic behavior. Water vapor permeability (WVP), water absorption and tensile strength, were determined for all treated jute bags. The results observed that jute bags treated with nano-chitosan and Neem leaves extract /starch blends affects the properties of jute bags. Tensile strength increased as concentration of neem extract increased f...
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In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several... more
In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids
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Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (70, 80, 90 and 100°C) and (50, 60, 70 and 80°C) respectively. The results indicated that drying took place in the falling rate period at all... more
Samples of pomegranate peels and seeds were dried in laboratory dryer at different temperatures (70, 80, 90 and 100°C) and (50, 60, 70 and 80°C) respectively. The results indicated that drying took place in the falling rate period at all temperatures studied for all samples. Moisture transfer from pomegranate peels and seeds was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 7189.282 kJ/mol. for pomegranate seeds and 11223.9for pomegranate peels. The effect of temperature on vitamin C,minerals and antioxidant was investigated
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Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits,... more
Rheological properties of three Smooth homogenized spreads were evaluated at different shear rates (2.29 – 34.35 s-1) using Brookfield rotational viscometer (DVIII Ultra). The spreads were prepared from purees of three fresh fruits, (Guava, Banana and Strawberry). To 100 g of puree; 1 g citric acid, 2 g sugar, 10 g water and 1g of a thickening agent were added and the mixture was homogenized. Xanthan, guar and carboxy methyl cellulose (CMC) gums were used for making three guava spreads, whereas xanthan only was used for making banana and strawberry spreads. Different rheological models were fitted to the data. The effect of temperature on rheological properties of guava, banana and strawberry spreads was studied. All fruit spreads, exhibited non-Newtonian pseudoplastic behavior. Herschel-bulkley (HB) model was the best fit (i.e. highest R2) for data of guava and strawberry spreads followed by Casson and Power law models. Bingham model showed higher values for yield stress of all spr...
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The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and... more
The mechanical and water vapor permeability of starch/carrageenan cast films were investigated, the rheological properties of starch/carrageenan blends were also studied. The blends were prepared by different concentrations of starch and carrageenan. Three concentration of starch (0.75%, 1% and 1.25%) and two concentrations of carrageenan (0.5% and 0.75%) were used with adding 0.5% glycerol as plasticizer the results show that all samples behaves as nonNewtonian pseudoplastic fluid and obeys the power law relationship. The mechanical and water vapor permeability of the cast films increase with increasing carrageenan content.
Fresh samples of lemon fruit were dried in laboratory dryer at different temperatures 80, 90, 100 and 110°C. The samples were taken as a whole fruit and cut into halves, quarters and slices. The results indicated that drying took place in... more
Fresh samples of lemon fruit were dried in laboratory dryer at different temperatures 80, 90, 100 and 110°C. The samples were taken as a whole fruit and cut into halves, quarters and slices. The results indicated that drying took place in the falling rate period at all temperatures studied for all samples. Moisture transfer from lemon fruit was described by applying the Fick's diffusion model, and the effective diffusivity was calculated. Effective diffusivity increased with increasing temperature. An Arrhenius relation with an activation energy value of 484.135, 604.9314, 1316.574 and 1740.318 kJ/mol. for whole fruit, half, quarter and slices respectively expressed the effect of temperature on the diffusivity. The effect of temperature on the degradation of vitamin C was investigated and the optimum temperature was determined for all samples studied.
The physical properties (pH, electrical conductivity, density, total suspended solids, refractive index, surface tension and moisture content) of different types of Egyptian honeys (black seed honey, clover honey, desert honey and... more
The physical properties (pH, electrical conductivity, density, total suspended solids, refractive index, surface tension and moisture content) of different types of Egyptian honeys (black seed honey, clover honey, desert honey and mountain flower honey) were investigated. Honey samples each of volume 100ml. were adulterated with different volumes (2, 4, 6, 8 and 10 ml) of starch solution, glucose, molasses and distilled water respectively and were tested and compared to the pure sample. Rheological properties of pure Egyptian honey samples were compared to purchased and adulterated samples, the flow behavior index indicates that the samples exhibit shear thinning flow behavior and some were approximately Newtonian behavior. Apparent viscosity and shear stress of pure and purchased samples of all honey types studied were higher than the adulterated samples; the effect of adding different volumes of adulterants was also studied at different shear rates 1.1308, 5.6544, 11.3088 s-1, which revealed that apparent viscosity decreases as volume of adulterants increase for all the studied shear rates. The combined effect of shear rate and volume of adulterant on the shear stress was determined with data analysis.
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Several activated carbon types were produced from peanut husk by using different activation methods and evaluated for removal of polyphenols. The best prepared activated carbon was utilized for removal of polyphenols from olive mills... more
Several activated carbon types were produced from peanut husk by using different activation methods and evaluated for removal of polyphenols. The best prepared activated carbon was utilized for removal of polyphenols from olive mills wastewater and the optimum conditions for adsorption process were determined. The adsorption data was correlated to Langmuir and Freundlich models. The results showed that activation of peanut husk using H 3 PO 4 gives a highly porous activated carbon with a specific surface area 987 m 2 /g thus enhancing adsorption. The peanut husk based activated carbon-olive mills wastewater system fits to Freundlich isotherm model and adsorption kinetics fits to pseudo second order rate model.