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Showing 5 results for Chemical Quality
Microbiological and Chemical Quality of Water in Food Industries with Low Content of Water at End Products
M Mosaferi, H Taghipour, A Ostadrahimi, Sh Nazmara,
Volume 1, Issue 2 (3-2009)
Abstract

Background and Objectives: In the production of some high-consumed food products like cake, biscuit, chocolate and spaghetti water is used in the preparing of primary material and in the kneading processes. At the present study microbiological and chemical quality of consumed water in food industries of East Azerbaijan Province were studied.
Materials and Methods: Eleven factories with different products were selected. Water samples were collected and analyzed regarding the microbiological contamination and chemical parameters, and heavy metals. In addition, condition of water quality in selected industry was surveyed during the summer.
Results: According to the results, monitoring of water quality in the studied industries is not suitable. The chemical characteristics of consumed water in those industries had major differences. Ni, Cr, Zn, Fe and Mn were present in all analyzed water but in lower concentration than national Maximum Contaminant Level (MCL). Pb was measured in higher concentration than MCL in spaghetti factory no. 2 and close to MCL in wiener and frankfurter and sugar industries. Cd was close to MCL in spaghetti factory no. 2 and wiener and frankfurter industries.
Conclusion: It was concluded that for the safety and health of food products the food industries should use the public water supply system as water source at least in food processing units or in the units of preparing of primary materials. Also for the preventing of chemical pollution of food products it is necessary, pay more attention to the subject of water quality control according to the special water standard of food industries, and using less volume of water in some food industry isn.t acceptable reason for neglecting of water quality monitoring and assessing. In addition it is required to analyze heavy metals in the final products of those industries.


Investigation of the Physical, Chemical, and Microbial Quality of Yazd Warm water pools (Jacuzzi) in 2011
Mohammad Taghi Ghaneian, Mohsen Amrollahi, Mohammad Hassan Ehrampoush, Mahboobeh Dehvari,
Volume 6, Issue 3 (12-2013)
Abstract

Background and Objectives: Water complexes including Jacuzzi are among the most popular water recreation centers that noncompliance with health standards can lead to increased microbial growth in water and thus the risk of infection. This study aimed at comprehensive study of jacuzzis water in Yazd city and comparing the results with national and international standards. Materials and Methods: This was a descriptive - analytical study that statistical society included all Jacuzzis of Yazd city. Sampling of jacuzzis was performed every two weakes for 3 months (Summer 2011). We tested the water samples for parameters such as temperature, pH, amount of residual chlorine, turbidity, alkalinity, hardness, the population of heterotrophic bacteria, Staphylococcus aureus, Pseudomonas aeruginosa, fecal streptococci, and fecal coliforms accordance with standard methods. The SPSS software and ANOVA, T-test statistical tests, and/or Kruskal-Wallis, and Mann-Whitney were used for description of data and the obtained results were analyzed by comparing with standards. Results: we found that the mean of residual free and combined chlorine was equal to 0.628 and 0.337 mg/l respectively. The alkalinityand hardness were 141.928 and 275 mg/lCaCo3 respectively. Mean of pH, turbidity and temperature were equal to 7.88, 0.457 NTU and 38.121˙C respectively.Moreover, the mean population of fecal streptococci bacteria, heterotrophic bacteria, Staphylococcus aureus, Pseudomonas aeruginosa, and fecal coliforms were 20465.7, 120.77, 209.91 and 7131.4 in 100 ml respectively. Statistical analysis of data showed that there is a direct relationship between water turbidity and pH (Pvalue=0.018) however, population of heterotraphic bacteria and residual free chlorine had indirectl relationship (Pvalue= 0.026). Conclusion: According to the results achieved, the parameters of heterotrophic bacteria population and alkalinity had the least compliance with the standard indicating the need for continuous monitoring of physical, chemical, and microbial parameters of Jacuzzi water and control of the number and density of people using Jacuzzi and continuous monitoring of Jacuzzi water filtration and chlorination process performance.


Investigating the climate impact on chemical quality of Varamin plain aquifer using the GIS software
L Karam, M Alimohammadi, L Yadegarian,
Volume 11, Issue 2 (9-2018)
Abstract
Background and Objective: Climate change in recent years has led to a crisis of drought in many countries around the world, including Iran. In such a situation, the supply of safe drinking water is very important and knowing the climate impacts on the chemical quality of these resources can play a significant role in their proper exploitation.
Materials and Methods: Using GIS geomorphology models, the effect of climatic factors including minimum and maximum temperatures, mean precipitation, evaporation, transpiration and vegetation index on the quality of groundwater resources of Varamin Plain include pH, electrical conductivity, total dissolved solid, anions and cations concentrations and total hardness were studied and their maps were produced. Correlation between these factors was investigated using spatial correlation analysis tool at a confidence level of 0.95 (p = 0.05).
Results: The results showed that these parameters (except pH) along the plain are highly variable and the spatial distribution of data in this region is not normal around the mean, and the frequency of pixels with values ​​less than the spatial mean of the region is higher. Spatial distribution of the factors showed that their amounts (except pH) are low in the central area of ​​the plain and reach its peak in the western and northwest regions. The spatial distribution of pH was almost uniform in all the plain.
Conclusion: Correlation analysis showed that the quality of water resources is influenced by climatic factors and the maximum temperature has the highest impact.
 

Evaluation of chemical and microbial quality of bottled water in Iran and calculation of water quality index
Mehrnoosh Abtahi, Mahmood Alimohammadi, Reza Saeedi, Ramin Nabizadeh, Masoomeh Askari, Babak Mahmoudi, Maryam Ghani,
Volume 14, Issue 2 (9-2021)
Abstract
Background and Objective: The aim of this study was to evaluate the chemical and microbial quality of bottled water in Iran and to calculate the water quality index (WQI).
Materials and Methods: Different brands of bottled water (4 samples from 71 brands) were randomly collected from the market. Chemical and microbial characteristics of the samples were examined and determined. Finally, the calculations related to the WQI index were performed and the water samples were classified as excellent, good, poor, very poor and unsuitable.
Results: None of the samples exhibited concentration of heavy metals beyond Iranian water standards, and the concentration of sulfate (SO4), chloride (Cl) and fluoride (F) did not exceed international standards. However, in some samples, nitrite (NO2) and nitrate (NO3) concentrations were higher than recommended standards. With Regard to other water quality parameters, 8% to 89% of the samples exhibited concentration higher than the values provided on the water bottle label. 5 species of different bacteria were found in 15 water samples. According to the WQI index, about 63% of the samples were of excellent quality. Also, the water quality of 34% and 3% of the samples fell in good and poor quality categories, respectively. None of the bottled water samples was of very poor quality.
Conclusion: The quality of bottled water investigated in this study was generally suitable, but due to the wide range of bottled water in Iran based on brand and seasons, continuous evaluation of water treatment methods in companies and careful monitoring of chemical and microbial quality of bottled water in all seasons is recommended.

Investigating the physicochemical characteristics in edible oils produced by cold press and industrial methods in Sabzevar city
Ehsan Manavipour, Akbar Eslami, Abbas Shahsavani, Ahmad Alahabadi, Reza Saeedi, Fatemeh Shokri Dariyan, Mehrnoosh Abtahi,
Volume 17, Issue 1 (6-2024)
Abstract
Background and Objective: In today's society, preparing healthy food has become challenging due to the variety of food production methods. Oil is produced in several ways in our country. In the cold pressing method, there is insufficient monitoring of the manufactured product. The aim of the present study is to investigate the physicochemical characteristics and the levels of heavy metals of industrial oil compared to cold-pressed oil.
Materials and Methods: In this research, 54 samples of sunflower, sesame, and canola oil produced by both cold pressing and industrial refiningmethods were prepared. Their physicochemical characteristics, including refractive index, acid value, iodine value, saponification value, peroxide value, anisidine value, as well as the concentrations of lead, iron, arsenic and copper were determined. Additionally, the effect of storage time on these characteristics was investigated.
Results: The Iodine number showed the highest deviation from the standard (61%), with an average of 136.70 gI/100g for the cold-pressed oil and 134.48 gI/100g for industrially refined oiland. The average value of the physicochemical characteristics, except for the saponification value, were higher in the cold-pressed oil samples  compared to the industrially refined oil samples, but the observed difference was not statistically significant. An investigation into the effect of storage time on physicochemical properties revealed a significant increase in peroxide value (p<0.01) and anisidine (p <0.05) in both oil groups over a two-month period. The average concentration of arsenic, lead, iron and copper in the studied oils was 0.03, 0.78, 0.05 and 0.05 mg/kgoil, respectively. A deviation from the standard was observed only in one sample of cold-pressed sunflower oil, with an arsenic concentration of 0.11 mg/kgoil).
Conclusion: Based on the obtained results, the refined industrial oils exhibited more favorable chemical characteristics and stability.  It is suggested that cold-pressed oils should be consumed within a short period of time. For frying purposes, refined industrial oils are preferable.
 

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