Amir Haghdoost; Leila Golestan; Maryam Hasani; Mostafa Shahidi Noghabi; Seyed Ahmad Shahidi
Abstract
Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to ...
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Encapsulation in liposome structure can be used as a protective carrier system for bioactive compounds during processing and storage under different conditions. Phycobiliproteins (PBPs) extracted from algae with antioxidant, antimicrobial, anti-cancer and anti-inflammatory properties can be applied to produce raw materials for functional foods. Therefore, in the present study, phycobiliprotein pigment was extracted from Gracilaria algae and the amounts of pigment was investigated. Also, nanoliposomes containing PBPs coated by chitosan (0, 0.5, 1 and 1.5%) were prepared and their physicochemical properties, antioxidant and antimicrobial activity were evaluated. The mean diameter of nanoliposomes and Polydispersity index (PDI) ranged from 336.9 to 577.7 nm and 0.25 to 0.28 in nanocarriers, respectively. The highest values of nanoliposome encapsulation efficiency of PBPs (83.98%) were obtained under optimal conditions in nanoliposomes with 1.5% chitosan coating. The results showed that the antimicrobial activity of the treatments increased significantly after encapsulation in the nanoliposome. In addition, the antioxidant activity of PBPs increased significantly after nanoencapsulation in liposomes. So that the EC50 level decreased to 81.27 and 107.67 ppm in DPPH and ABTS tests in nanoliposomes with 1.5% chitosan coating, respectively. Based on the findings of this study, it can be realized that nanocoating with chitosan effectively increases its stability, antimicrobial and antioxidant properties. Therefore, in order to increase the stability of natural compounds during different processes, it is recommended.
Bita Mohammadalami; Akram Arianfar; Ali Mohammadi sani; Sara Naji-Tabasi
Abstract
Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil ...
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Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L*, a*, and b*, rheological properties such as hardness, adhesiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.3182) of Persian gum. (1.5) inulin and 0.9646% sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.
Fred Coolborn Akharaiyi; Phebean Onosen Ozolua; Christopher Johnson
Abstract
Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents. Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre of sterile water ...
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Consumption of fruits, vegetables, and nuts is essential for human health because of their minerals, vitamins, antioxidants and dietary fibre contents. Two types of beverages were prepared (tiger nut beverage and tiger nut/beetroot beverage). 200 g tiger nut was homogenized in 1 litre of sterile water to prepare tiger nut beverage while 200 g of tiger nut with 20 g of beetroot to prepare tiger nut/beetroot beverage were homogenized with 1 litre of sterile water. The prepared products were pasteurized at 80 oC for 5 minutes and left to ferment at room temperature (28±2 °C) for 4 days. The products were analyzed for chemical composition and microbial load. Results obtained showed no significant differences in the moisture, ash and protein content products. However, significant differences existed in fibre, fat and carbohydrate contents. Leuconostoc mesenteroides, Lactobacillus plantarum, L. acidophilus, Streptococcus lactis, Saccharomyces cerevisiae, S. exiguus, Candida stellate and C. pseudotropicalis were isolated from products. The number of bacteria in Tiger nut beverages increased from 0.85×103 to 1.83×107 and 0.97×103 to 1.78×107 in the Tiger/beetroot beverage. Mould and yeast counts in the tiger nut beverage increased from 0.32×102 to 1.06×104 while in the mixed product, the increase was from 0.30×102 to 1.18×104. There were no significant differences in pH and tittratable acidity throughout days of fermentation. The tiger nut/beetroot beverage have high overall acceptability. The beverages could serve as a good material for the production of quality yoghurt in place of animal milk that is mostly used for yoghurt production.
Mohammad Reza Salahi; S.M.A. Razavi; Mohebbat Mohebbi
Abstract
This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG). Steady shear results showed that EFGs had a shear-thinning flow behavior, and with increasing AG concentration, the consistency ...
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This study evaluated the impact of agar gum (AG) (0-0.7% w/w) on the textural, rheological, and held water characteristics of cold-set whey protein isolate emulsion filled gel (EFG). Steady shear results showed that EFGs had a shear-thinning flow behavior, and with increasing AG concentration, the consistency coefficient increased from 339.12 (no AG) to 951.46 (0.7% AG). The amplitude sweep assay illustrated that the AG level had a meaningful effect on the rheological parameters so that , , and increased, and decreased with an increase in the AG level. Based on the frequency sweep test, adding AG significantly enhanced the magnitudes of and , so that their values increased from 5311.8 and 939.9 Pa in the control to 25080.6 and 3574.9 Pa in the 0.7% AG-contained sample, respectively. Also, the parameters of the strength of the network (5380.1-25344.3 ), the network extension (10.05-15.59) and the extent of departure from the Cox-Merz rule (3476.80 to 21509.44 Pa) increased directly as a result of the rise in AG content. In the composite EFG with 0.7% AG, the highest initial tangent modulus and fracture stress were recorded, which showed lower fracture strain and equal fracture energy in comparison to the control sample. Research results also showed that the held water decreased meaningfully at a high concentration of AG. These results add to the knowledge of the protein-polysaccharide interactions that can be helpful in the production of new functional foods.
Razieh Niazmand; Parvin Sharayei; Moslem Jahani; Elham Azarpazhooh; Mohammad Reza Abdollahi Moghaddam
Abstract
The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis ...
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The aim of the present study was to evaluate the efficiency of sulfur dioxide release sheets on the basis of acetate cellulose film to control the growth of molds, especially botrytis cinerea, during the storage period of kiwifruit. For this purpose, the storage of kiwifruit inoculated with botrytis cinerea in the presence of one and dual sulfur dioxide releasing sheets (contain of 30% and 50% metabisulfit salts, respectively) on the acetate cellulose bed was investigated. After 15 days storage (9 days in cold store and 7 days in ambient temperature), the least bursting and crushing (4.5%) was obtained in the presence of single-stage sheets that were placed on the surface and bottom of the packages. Also, in ninth day, mold was not observed in the 60% of packages in the presence of sulfur dioxide releasing sheets. On the 15th day, the amount of total sugar, acidity, firmness, residual sulfur, and soluble solids in packaged kiwis in the presence of two dual releasing sheets placed on the surface and bottom of packages, respectively 9.9 g / 100 g, 09 1.1%, 4.75 N, 0.24 mg / g and 12.21%. In general, it can be said that sulfur dioxide releasing sheets have an effective function on cold storage in increasing the shelf life of fruits, especially fruits that are attacked by gray mold.
Fatemeh Taheri; Asma Jafar Daghighi; Hojatollah Bodaghi; Amin Ebrahimi; Ziba Ghasimi Hagh
Abstract
Longevity of four Cherry tomato (Lycopersicon esculentum Mill.) cultivars as the perishable climacteric fruit and the expression of ethylene biosynthesis genes (SAM1, ACS4, ACO1 and ACO4) under packaging (LDPE film) and packaging plus 1-MCP (5 µL L-1 for 48 h at 20°C) treatments at 20°C ...
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Longevity of four Cherry tomato (Lycopersicon esculentum Mill.) cultivars as the perishable climacteric fruit and the expression of ethylene biosynthesis genes (SAM1, ACS4, ACO1 and ACO4) under packaging (LDPE film) and packaging plus 1-MCP (5 µL L-1 for 48 h at 20°C) treatments at 20°C for 16 days were studied. The results of weight loss and firmness showed that there is no remarkable difference between packaging and packaging plus 1-MCP in four tomato cultivars, but the fluctuations of TSS and pH were more minor in packaging plus 1-MCP compared to the other treatments. Base on the physicochemical characteristics and quality maintenance, cultivars were graded from high to low durability; Yellow pear, Orang Santa, Black berry and Orange berry, respectively. The study of expression pattern of genes SAM1, ACS4, ACO1 and ACO5 in Yellow pear and Orange berry cultivars at storage showed that they were drastically expressed higher in control than packaging and packaging plus 1-MCP treatments. The expression level of ACO5 gene was the same in both cultivars, but the expression level of ACO1 and ACS4 genes in the yellow pear cultivar was higher than the orange berry. In contrast, the expression level of SAM1 gene in the yellow pear cultivar was lower than the orange berry. Totally, despite being deeply different in the genetic background of these cultivars, packaging and 1-MCP plus packaging treatment reduced the perishability, and improved the maintenance quality of cherry tomato fruit. Also, further molecular studies and evaluation of ethylene in these cultivars are suggested.
Azar Sepahi; Elham Mahdian; Esmaeil Ataye Salehi; Ali Mohamadi Sani
Abstract
In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. For this purpose, the bean seeds were washed ...
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In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. For this purpose, the bean seeds were washed and soaked and germination operations were performed. Germinated bean was dried in an oven at 55±5° C to 8% humidity. Germinated and non-germinated seeds were roasted and ground in an oven at 130 ° C for 5 minutes and then sifted and 6 g was added to herbal drinks of soy milk, almond milk and coconut milk. Finally, the drinks in terms of chemically properties (acidity, pH, antioxidant capacity) Antioxidant capacity, sugar, rheological properties and sensory acceptance were evaluated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.
Nargess Samanian; Mohebbat Mohebbi; S.M.A. Razavi; Mehdi Varidi; Javad Abolfazli Esfahani
Abstract
In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 ...
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In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 days of storage. Also, cinnamaldehyde release was investigated under simulated mouth conditions including temperature, saliva composition, and shear stress, using SPME-GC-MS, which was followed by analytical modeling. Among analytical kinetic models, zero-degree, Korsmeyer-Peppas, and Makoid-Banakar models during in-mouth release, and Korsmeyer-Peppas model during storage had the greatest agreements with release profiles. Using the results a 2 phase constant source reservoir model was simulated and solved using Comsol Multiphysics 5.6. Mesh independence analysis and low RMSE alongside high R2 indicated the model’s success in predicting the release of cinnamaldehyde in simulated mouth conditions. Investigating the role of physiological factors and microcapsules properties revealed that interpersonal differences play a more important role in determining the release behavior of cinnamaldehyde from high amylose starch capsules. Model parameters were also optimized using the SNOPT algorithm.
Najmeh Khademi pour; Anousheh Sharifan; Hossein Bakhoda
Abstract
Astragalus fasciculifolius belongs to the genus Astragalus and the legume family. The distribution of this plant is in Southwest Asia. So far, no detailed studies have been conducted on this plant. This study tried to extract different parts of Astragalus fasciculifolius (gum, aerial parts, and roots) ...
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Astragalus fasciculifolius belongs to the genus Astragalus and the legume family. The distribution of this plant is in Southwest Asia. So far, no detailed studies have been conducted on this plant. This study tried to extract different parts of Astragalus fasciculifolius (gum, aerial parts, and roots) using two solvents of water and methanol. The extracts' content of total phenolic and flavonoid compounds and antioxidant activity (DPPH, ABST, CUPRUC, PMB, and FRAP) were evaluated, and the correlation between total phenolic compounds and antioxidant activity or Pearson test was investigated. The results showed that the methanolic gum extract had the highest antioxidant activity as well as the highest content of total phenol (22.3 ± 1.3 mg GAEs/g extract) and total flavonoids (11.3 ± 0.87 mg RUEs extract/g), Which was significantly different from the other parts extracts (p≤0.05), and the correlation between total phenolic compounds and antioxidant activity was also significant (p≤0.05). According to the results, it was found that methanolic gum extract has antimicrobial activity and the MIC and MBC of Clostridium perfringens were lower than Pseudomonas aeruginosa. Based on the findings of this study, Astragalus fasciculifolius gum has the potential to be used in food, pharmaceutical, and health industries.
Azadeh Sayadi; Aram Bostan; Rassoul Kadkhodaee
Abstract
In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey ...
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In the present study, hydrogel emulsion particles made by emulsion templating method were used in order to encapsulation of alpha tocopherol. An oil-in-water-in-oil emulsion was used as mold to make microgel particles. The aim of this study was to investigate the effect of partial replacement of whey protein with iota carrageenan (0, 0.2 & 0.4 wt%) on emulsion properties, hydrogel particles and release of alpha tocopherol. The results showed that the introduction of iota carrageenan in the formulation increased the apparent viscosity of the simple emulsions, droplet size increased from 2.69 μm in emulsions containing whey protein alone to 2.95 & 2.71 μm in emulsions containing 0.2 & 4 μg. 0.0% of iota carrageenan. Replacing 0.2% & 0.4% of iota carrageenan reduced the zeta potential from -43.93 mV to -46.46 & -46.68 mV, respectively. The introduction of iota carrageenan in the formulation also reduced the particle size and reduced the encapsulation efficiency of alpha tocopherol in hydrogel emulsion particles. Addition of iota carrageenan to the formulation of hydrogel particles reduces the release rate of alpha tocopherol in simulated gastric fluid from 30.36% in particles containing whey protein alone to 28.90% & 28.22% in particles containing 0.2% & 0.4% of iota carrageenan, respectively. The results of this study showed that replacing part of the whey protein with iota carrageenan improved the release and delivery of the lipophilic bioactive compound to the intestine in hydrogel emulsion particles.
Fatemeh Azarikia; Saman Abdanan Mehdizadeh
Abstract
Dehydration of noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with salt at different ratios (8:1, 4:1 and 2:1) was utilized ...
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Dehydration of noughl, as a sugar-based confectionary product, negatively affects its texture which can be hindered by increasing relative humidity (RH) of atmosphere of storage container. In this research, glucose syrup (GS) and its mixture with salt at different ratios (8:1, 4:1 and 2:1) was utilized as RH-modifier inside the storage container in order to prevent hardness of noughl. The effect of RH-modifiers on moisture, hardness, area and color of samples was investigated during 30 days. Color and area changes of samples were measured using image processing. According to the findings, the lowest change in moisture content, color and area of saffron noughls was observed when GS–salt mixture was used at the ratio of 8:1. It is found that the RH-modifier could re-increase the RH of container internal space after opening and reclosing lid of the container for 29 times. Furthermore, hardness of noughls was hindered since the average hardness values were 32.40 and 23.38 N on 0 and 30 days, respectively. However, hardness of control sample reached to 149.85 N on day 5. Based on sensory evaluation, there was no significant difference between the overall acceptability of fresh noughls and those stored for 30 days (P<0.05). The introduced low-cost RH-modifier can be applicable for different foodstuffs to prevent dehydration.
Fereshte Bahmanyar; Seyede Marzieh Hosseini; Leila Mirmoghtadaie; Saeedeh Shojaee_Aliabadi
Abstract
The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudo-cereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat ...
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The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudo-cereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat flour (BB), respectively. This replacement did not make significant difference between the different formulations in most of the physicochemical characteristics including moisture content, pH value, frying properties and water activity but emulsion stability and protein content were higher in the control sample than new formulations. Based on the results of texture properties, raw control sample showed significantly harder texture but BB showed harder texture after frying. Moreover, raw quinoa burger had a higher lightness value (L*). A comparison between the QB and BB burger showed significantly increase in protein and fat content, emulsion stability and lightness of QB. In conclusion, the replacing of bread crumb and soy protein mixture by buckwheat and quinoa flours in beef burger, especially by quinoa flour did not cause significant damage to burger properties and might be a suitable strategy to produce a new functional burger with comparable physicochemical and textural properties.
Meghdad Takallouzadeh; Mohebbat Mohebbi; Masoud Taghizadeh
Abstract
The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. ...
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The traditional methods of grading dates, due to the lack of specific characteristics, are causing incorrect grading and wasting both time and money. Date grading based on the classification algorithms could reduce seller and buyer disagreement. It also allows the product to be sold at the right price. In this research, identification of some qualitative characteristics of Mazafati dates and its classification into four categories (grades 1, 2, 3, and 4) has been done according to the opinions extracted from experts Support vector machine (SVM) is used to compare the quality of dates and mobile image processing application in Matlab environment.Support Vector Machine (SVM) has been used between the quality of the dates and the mobile image processing in the Matlab environment. The results of linear, quadratic, cubic, and medium Gaussian SVMs are 100% accurate, meaning that the classification has been successful. The ROC curve provides a positive classification rate versus a false positive rate for selecting classification training. A grade 1 positive rate of 0.97 indicates that the current classifier allocates 97% of the observations correctly to the positive class (primarily rank). In order to make the final verification, the Kappa coefficient has been used. All Kappa values are greater than 0.6 and have sufficient stability. Also, the highest Kappa coefficient is related to the cubic method by more than 0.8 and the lowest is related to fine Gaussian with a value of 0.76. Due to the accuracy and precision of implementation with SVM, this method with high efficiency is capable of grading dates.
Food Hydrocolloids
morteza kashaninejad; S.M.A. Razavi; Mohammad Reza Salahi
Abstract
In this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results ...
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In this study, the effects of different amounts of carboxymethylcellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC) (2 to 8%), and whipping time (WT) (2 to 8 min) on the physical and rheological properties of camel milk whipped cream were investigated. The results showed with increasing the WT and WPC levels, overrun increased and samples with higher CMC had higher overrun than samples with higher CSG. Also, the effect of WPC on the overrun was highly dependent on the whipping time and gums' concentrations. With increasing the WPC and WT (in high WPC values), the foam stability increased, and changing the ratio of CSG and CMC had no significant effect on the foam stability. The back extrusion test showed that with increasing the WT and CSG, the hardness and adhesiveness of the samples increased. With increasing the WPC and WT, the infinite and zero shear rate viscosities increased, while with increasing the WPC, the relaxation time of the samples decreased. The highest area of hysteresis was related to the samples containing the same amounts of CMC and CSG, but increasing the WPC reduced the area of hysteresis. To optimize the whipped cream formulation, the overrun, foam stability, hardness, consistency, and infinite-shear viscosity were considered to be maximum, and adhesiveness and flow behavior index were adjusted to be minimum. According to the optimization results, the sample containing 0.15% CMC, 0.05% CSG, 2% WPC and produced by 7.2 min WT was the optimized formulation.
Zohreh Bahrami; Ahmad PedramNeia; Mohammadreza Saeidi-asl; Mohammad Armin; Mojtaba Heydari-Majd
Abstract
The aim of this study was to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10 and 15% w/w) to create active antimicrobial mats. The minimal inhibitory concentration (MIC) and minimal bactericide concentration (MBC) of essential oil were measured. ...
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The aim of this study was to produce electrospun gliadin nanofibers containing Zataria multiflora Boiss essential oil (ZMEO) (5, 10 and 15% w/w) to create active antimicrobial mats. The minimal inhibitory concentration (MIC) and minimal bactericide concentration (MBC) of essential oil were measured. The ZMEO loaded gliadin nanofibers were characterized for physicochemical, antioxidant and antibacterial activity. Results according to the MIC and MBC revealed that the ZMEO showed the most remarkable bactericidal effect. The nanofibers showed an encapsulation efficiency close to 95% and the presence of ZMEO led to increased contact angle and opaque. ZMEO increased the absorption of color in the visible region, which in turn led to increase of the b* parameter but reduced of a* and L* parameters. The nanofibers’ antimicrobial activities were induced by incorporating ZMEO, and B. subtilis was the most sensitive bacterium to ZMEO-containing nanofibers, while S. typhi was the most resistant. The nanofibers incorporating ZMEO showed good antioxidant properties; this effect was greatly improved when the proportion of added ZMEO was 15%. Then, efficacy of bioactive nanofibers included with 5, 10 and 15% (w/w) ZMEO to reduce microbial growth (Listeria monocytogenes) of smoked salmon fish fillet during chilled storage was evaluated; the results indicated that its final population was reduced to about 2.5 – 3 Log cycles after 16 days of storage at 4∘C in presence of ZMEO, compared with negative control mats produced without the ZMEO. These results suggest that the developed gliadin nanofibers with active substance could be used in designing antimicrobial packaging materials.
Mohammad Ali Hesarinejad; Seyyed Mahdi Mirzababaee; Omer Said TOKER; Samira Yeganehzad
Abstract
Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships ...
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Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as continuity, Bernoulli, momentum, or the Navier-Stokes equation in general. To solve this problem use the principles of dimensional analysis in determining the relationships governing the phenomenon. Dimensionless numbers and parameters can be obtained that play a role in determining the governing equations of a phenomenon. Dimensional analysis is a simple but powerful tool in engineering that enables rapid analysis of physical systems, making it easier to analyze complex problems, and significantly reducing the number of experiments. As mentioned, the most important reason for using dimensional analysis is reduce the number of experiments. In this research, for the first time, the dimensional analysis method is used to obtain the dimensionless numbers governing the hydrostatic high pressure process. In the next step, using Buckingham theory, dimensionless numbers governing the high pressure process are obtained. The measured quantities obtained from high pressure, frequency scanning and shear strain tests are then categorized in the form of dimensionless numbers obtained in advance and the behavior of the test substance (millet starch) is investigated. As a result, using dimensionless numbers, in addition to determining the relationship between variables and their degree of importance to each other, some behavioral properties of materials are also shown in the form of dimensionless graphs. In the high pressure test, the test material is subjected to a hydrostatic pressure of between 200 and 600 MPa for a period of 30 minutes.
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