The aim of the current research is to study the effect of adding green tea to the edible film prepared from the whey protein isolate on the effectiveness of microorganisms and evaluating the of antimicrobial effectiveness of these films on Iraqi soft cheese packaging during the nine days of storage as an alternative to commercial packaging. At the beginning of the study, the minimum inhibitory concentration was measured by calculate the diameter of the zone of inhibition on growth of the bacteria and it's included the group of Gram negative bacteria (Escherichia coli, Salmonella spp, Pseudomonas Aeruginosa) and the group of Gram positive bacteria (Staphylococcus Aureus, Bacillus spp) and a yeast (Candida Albican). Where the diameter of the halos formed (11, 20, 10, 7, 14, 16) respectively. The changes in the microbial numbers were also observed during the storage period. In this study, two treatments of Iraqi soft cheese were used. The first treatment of the cheese was uncoated as a control treatment (T1 treatment) & the second treatment of the cheese (T2 treatment) was coated with the film of the whey protein supported by the green tea extract.The results of the experiments were conducted to estimate the numbers of microorganisms indicate that there are significant differences in the last days of storage Between the two treatments and at a significant level of 0.05 in both the total count bacteria and total coliform bacteria and staphylococcus number, The numbers of bacteria have decreased about 1-2 Logarithmic CFU/gm, and approximately 2-3 Logarithmic CFU/gm in relation to the number of staphylococcus aureus. It was also found that there were significant differences at a significant level of 0.05 Between the T2 treatment of Iraqi soft cheese models compared to the T2 treatment for the number of sychrotrophic bacteria and the reduction in numbers was approximately 2-3 Logarithmic CFU/gm, and the number of molds and yeast decreased by 0.5-1.5 Logarithmic CFU/gm, The treatment of cheese packaging has increased the age of cheese the results of the sensory evaluation of T1 (non-coated cheese) and T2 were improved that the coated cheese was obtained a higher grades during the storage period.
The aim of this study is to estimate the parameters and reliability function for kumaraswamy distribution of this two positive parameter (a,b > 0), which is a continuous probability that has many characterstics with the beta distribution with extra advantages.
The shape of the function for this distribution and the most important characterstics are explained and estimated the two parameter (a,b) and the reliability function for this distribution by using the maximum likelihood method (MLE) and Bayes methods. simulation experiments are conducts to explain the behaviour of the estimation methods for different sizes depending on the mean squared error criterion the results show that the Bayes is bet
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The Present study aims to shed some light on the concept of authority of university students and to find statistically significant differences as regards this concepts in accordance with three variables gender (males, females),field of study(scientific ,humanities)and grade(second ,fourth). To accomplish the study a ( 7) level scale was developed for the concept of authority and it subjected to validity and credibility the scale was used with 590 student sample (237) males and (353) females Results show that male students show obedience to authority forms below the Avery e component with the theoretical Avery of the scale besides ,reinforcement was on the top of authority chain ,followed by person traits ,friends, affect punishment and t
... Show MoreIn this study, we fabricated nanofiltration membranes using the electrospinning technique, employing pure PAN and a mixed matrix of PAN/HPMC. The PAN nanofibrous membranes with a concentration of 13wt% were prepared and blended with different concentrations of HPMC in the solvent N, N-Dimethylformamide (DMF). We conducted a comprehensive analysis of these membranes' surface morphology, chemical composition, wettability, and porosity and compared the results. The findings indicated that the inclusion of HPMC in the PAN membranes led to a reduction in surface porosity and fiber size. The contact angle decreased, indicating increased surface hydrophilicity, which can enhance flux and reduce fouling tendencies. Subsequently, we evaluated the e
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In order to reduce the losses due to evaporation in the stored crude oil and minimizing the decrease in °API many affecting parameters were studied (i.e. Different storage system, namely batch system with different types of storage tanks under different temperatures and:or different pressures). Continuous circulation storage system was also studied. It was found that increasing pressure of the inert gas from 1 bar to 8 bar over the surface of the crude oil will decrease the percentage losses due to evaporation by (0.016%) and decrease the change of °API by (0.9) during 96 hours storage time. Similarly using covering by surfactant (potassium oleate) or using polymer (polyurethane foam) decreases the percentage evaporation losses compare
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