Education
Apr, 2007
PhD

Food Scince

Mosul universtiy

Professional Experience
Jan, 2000 - Jul, 2019
Food technology

Duhok

Duhok

Vitamin C,

Skills
AGRICULTURAL:

Food preservation, Garden, Parking garden

Interest
AGRICULTURAL:

Food technology, Food storage

Publication Journal
Jul, 2019
[email protected]

International Journal of recent Technology and Engineering (IJRTE) (Issue: 2S2) (Volume: 8)

Abstract: Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40 °C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 50 0C.

Jul, 2019
Kinetic Performance of Ascorbic Acid Degradation on local Lemon juice using Different Packaging materials at storage

International Journal of recent Technology and Engineering (IJRTE) (Issue: 2S2) (Volume: 8)

Abstract: Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40 °C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 50 0C.

Jun, 2019
Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices

Science Journal of University of Zakho (Issue: 2) (Volume: 7)

Abstract— this research was conducted to examine the impact of storage house time and storage house temperatures on ascorbic acid dissolution in pomegranate juice. The juice of pomegranate stored at the temperatures 15,25 and 35 C0 for four months. Outcomes noted that in the case of rising temperature and period storage house let to reducing the ascorbic acid content.. The results of ascorbic acid dissolution kinetic parameter showed that the order of the reaction is first and there was an increasing in rate constant (K) in the case of increasing the storage house temperature. Also, the half time decreased with increasing the temperature of storage house. It was found that the shelf life of all samples decreased with increasing the storage house temperatures and storage house period.

Jan, 2010
EFFEFFECT OF PACKAGING MATERIALS AND STORAGE ON LOCAL ORANGE JUICE BY USING MODELS SYSTEMSECT OF PACKAGING MATERIALS AND STORAGE ON LOCAL ORANGE JUICE BY USING MODELS SYSTEMS

J. Duhok Univ. Vol.13, No.1, (Agri. And Vet. Sciences) Pp 139-147, 2010 (Issue: 1) (Volume: 13)

ABSTRACT A model system of local orange juice 13% packaged in glass and plastic bottles and stored at 20,30 and 40 °C for four months in light and without light.Results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning,The stability of ascorbic acid and reduced of nonenzymatic browning was better in the paked in glass bottles.The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottles,but the rate constant was decreased in the stored dark.The activation energy(Ea) of samples stored in the light,and decrease in plastic bottles.It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the predication equation to get the amount of ascorbic acid at any time of storage

Jul, 2002
Prevention of dry rot on potflto tubers and their validity for chips processing Wazer A . Hcssan, College of Agricarchel , University of Duhok kurdistan Region lraqk

Jornal of Zankoy Sulaimani (Issue: 2) (Volume: 5)

c and B0 - Bi % Curing of potato r"o::t::l! ,rnonr, " wos investisated at 1s,20 RHfor periods 7 , 14 ond 2I days , after wounded and inoculated with Ewgryum solani , in addition to evalution their validity for chips processing . Results indicated that the curing of tubers showed a signijicant reduction in the weight Cfor 14 - 21 days , ioss and dry rot incidence , although it's susceptibiliry when treated at 20 No effects were detected on dry weight and total soluble solids ( Tss ) . However net percent Cfor 21 days ,since their turbers had the bfchips / tubers were increased when applied at 15 highest content of dry matter . Quality of chips inJluenced by Tss content , therefor . the lowest Tss percent gave the better chips.

Jun, 2002
Preventation of dry rot on potato tubers and their validity for chips processing

ajaornal of Zankoy asaulaimani (Issue: 2) (Volume: 5)

c and B0 - Bi % Curing of potato r"o::t::l! ,rnonr, " wos investisated at 1s,20 RHfor periods 7 , 14 ond 2I days , after wounded and inoculated with Ewgryum solani , in addition to evalution their validity for chips processing . Results indicated that the curing of tubers showed a signijicant reduction in the weight Cfor 14 - 21 days , ioss and dry rot incidence , although it's susceptibiliry when treated at 20 No effects were detected on dry weight and total soluble solids ( Tss ) . However net percent Cfor 21 days ,since their turbers had the bfchips / tubers were increased when applied at 15 highest content of dry matter . Quality of chips inJluenced by Tss content , therefor . the lowest Tss percent gave the better chips

Jun, 2002
Prevention of dry rot on potflto tubers and their validity for chips processing

(JZS) Journal of Zankoy Sulaimani (Issue: (2)) (Volume: 5)

c and B0 - Bi % Curing of potato r"o::t::l! ,rnonr, " wos investisated at 1s,20 RHfor periods 7 , 14 ond 2I days , after wounded and inoculated with Ewgryum solani , in addition to evalution their validity for chips processing . Results indicated that the curing of tubers showed a signijicant reduction in the weight Cfor 14 - 21 days , ioss and dry rot incidence , although it's susceptibiliry when treated at 20 No effects were detected on dry weight and total soluble solids ( Tss ). However net percent Cfor 21 days ,since their turbers had the bfchips / tubers were increased when applied at 15 highest content of dry matter . Quality of chips inJluenced by Tss content , therefor . the lowest Tss percent gave the better chips.

Jan, 2002
preventation of dry rot on potato tubers and their validity for chips processing

Jornal of Zankoy Sulaaimani (Issue: 2) (Volume: 5)

C and 80 — 85 % Curing of potato tubers c. v. " Clauster " was investigated at 15,20 RH for periods 7, 14 and 21 days , after wounded and inoculated with Fusarium solani , in addition to evalution their validity for chips processing . Results indicated that the curing of tubers showed a significant reduction in the weight C for 14 — 21 days , loss and dry rot incidence , although it's susceptibility when treated at 20 No effects were detected on dry weight and total soluble solids ( Tss) . However net percent C for 21 days ,since their turbers had the of chips / tubers were increased when applied at 15 highest content of dry matter . Quality of chips influenced by Tss content, therefor . the lowest Tss percent gave the better chips .

Conference
Apr, 2019 - Apr, 2019
ICOASE2019

Iraq, Duhok As Presenter

International conference of advanced science and engineering 2019