ساره جبار غازي الميالي

enclosed within a square, designed and fabricated on a Rogers RT5880 substrate for high-precision detection and characterization of edible oils. The proposed resonant shape enhances electric-field concentration and improves the interaction between the material under test and the electromagnetic field, resulting in improved sensitivity and resonant response. The sensor operates at a frequency of approximately 4 GHz within the S-band, with an area of 50× 50 mm2, making it suitable for portable and low-cost applications. The results demonstrated clear frequency shifts for various oil types, including coconut oil, olive oil, sunflower oil, and sesame oil. A mathematical model was also developed to extract the complex electrical permittivity with a high coefficient of determination of 0.99, showing excellent agreement between the experimental and theoretical results. The fractal sensor exhibits a remarkable normalized sensitivity of 0.86% and 3.56% per unit dielectric variation and error of 0.03% and 0.13%, with frequency shifts of 163 MHz and 103 MHz for water and ethanol detection, respectively. Maximum sensitivities reached 15.23% for olive oil and 11.32% for sunflower oil, surpassing many previously published studies.

The deliberate inclusion of plant-based fillers to meet worldwide demand for cheaper and healthier processed meat products is difficult to quantify. Filler type, inclusion amount, and refrigerated storage affect sensory acceptability and microbiological safety. This study examined the impact of soybean flour, breadcrumbs, and rusk at 10%, 20%, and 30% levels on the sensory and microbiological quality of beef burger patties stored at 4±1℃ for 1, 4, 6, and 9 days. The study evaluated color, shape uniformity, texture, flavor/aroma, and chewability, while microbiological analyzes examined total aerobic bacterial counts and Escherichia coli (E.coli). A 10% filler addition improved sensory scores compared to the control, while 20-30% concentrations decreased texture, shape integrity, and chewability (P < 0.05) due to excessive dilution of the meat protein matrix. Moreover, 10% soybean flour scored highest in color (23.07) and taste (23.0). Also, soybean filler showed the strongest inhibition of spoilage bacteria, with total aerobic and E. coli counts significantly reduced and psychrophilic bacterial proliferation prevented compared to the control at day 9 (P < 0.01). Breadcrumbs and rusk rely on physical water-binding in the absence of phytochemical protection. Soybean flour, especially at 10% inclusion, offers an appropriate techno-functional balance to retain sensory quality, while greater quantities (30%) can improve refrigerated shelf life through natural antibacterial activities. This study supports the development of hybrid beef burgers in accordance with global sustainability, production cost reduction, and red meat health hazards, benefiting the meat processing business

enclosed within a square, designed and fabricated on a Rogers RT5880 substrate for high-precision detection and characterization of edible oils. The proposed resonant shape enhances electric-field concentration and improves the interaction between the material under test and the electromagnetic field, resulting in improved sensitivity and resonant response. The sensor operates at a frequency of approximately 4 GHz within the S-band, with an area of 50× 50 mm2, making it suitable for portable and low-cost applications. The results demonstrated clear frequency shifts for various oil types, including coconut oil, olive oil, sunflower oil, and sesame oil. A mathematical model was also developed to extract the complex electrical permittivity with a high coefficient of determination of 0.99, showing excellent agreement between the experimental and theoretical results. The fractal sensor exhibits a remarkable normalized sensitivity of 0.86% and 3.56% per unit dielectric variation and error of 0.03% and 0.13%, with frequency shifts of 163 MHz and 103 MHz for water and ethanol detection, respectively. Maximum sensitivities reached 15.23% for olive oil and 11.32% for sunflower oil, surpassing many previously published studies.

Study the effect of different level of spices mixtures in chemical compositions and bacterial indicators of refrigerated fish tablets

دراسة التركيب الكيميائي لاقراص اللحم المعاملة بمستويات مختلفة من خلائط التوابل

The nutritional benefits of milk and its widespread consumption make drinking only fresh and healthy milk important. Safely consuming milk necessitates differentiating between fresh and spoiled milk, which can lead to stomach disturbance and food-borne illness. Researchers and the food industry work hard to maintain milk quality by devising techniques to impede spoilage and determine the duration for how long milk remains fresh. In this study, three different split-ring microstrip resonators (multi-SRRs) with passive elements were planned and fabricated on printed circuit boards (PCD). Each resonator operated at a separate resonant frequency: 3, 4, and 5 GHz with amplitudes of −10.91, −11.53, and −26.26 dB, respectively. The simulation and experimental results were identical when the sensor was tested by placing a Petri dish covering its upper surface. To better understand the lifespan of fresh buffalo milk, we investigated it in a controlled setting. This sensor was used to study how long fresh milk remains suitable for use. For 14 h, we analyzed the resonant amplitude variations ( Δ Amplitude) and monitored pH levels to estimate shelf life. The maximum rate of resonant amplitude change was found by calculating the slope of the linear model representing shelf life during the initial 8 h. The calculated values were 0.588, 0.361, and 0.159 dB/h, respectively, each with high coefficients of determination. The instrument can discern between fresh milk with a pH of 6.85–6.57 and spoiling milk (pH 6.57–5.46). Our results showed that the sensor had high-resolution and nondestructive monitoring capabilities, with results that closely agreed with pH meter readings and microscopic images.

سفرة علمية الى معمل الدبس الواقع في جامعة الكوفة لطلاب المرحلة الثالثة لقسم علوم الاغذية \كلية الزراعة لمادة تصنيع التمور والسكر وذلك في يوم الثلاثاء المصادف 2025-12-2

سفرة علمية لطلبة المرحلة الاولى لمادة مبادئ الصناعات الغذائية لقسم علوم الاغذية لمعمل الدبس في جامعة الكوفة المصادف يوم الاثنين بتاريخ 3-12-2024

سفرة علمية للمرحلة الثالثة لمعمل الدبس الواقع في جامعة الكوفة و المصادف يوم الاثنين بتاريخ 12/12/2022