with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
Volume 19 (2023)
Volume 18 (2022)
Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
Volume 11 (2015)
Volume 10 (2014)
Volume 9 (2013)
Volume 8 (2012)
Volume 7 (2011)
Volume 6 (2010)
Volume 5 (2009)
Volume 4 (2008)
Volume 3 (2007)
Volume 2 (2006)
Volume 1 (2005)
The Effect of Different Concentrations of Pectin and Xanthan Gum on Sensory Properties and Water Activity of the Fruit Pastille Based on Cantaloupe Puree

Safie Khalilian; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Majid Sarmad; Mansoureh Roshan Nejad

Volume 7, Issue 3 , October 2011

https://doi.org/10.22067/ifstrj.v7i3.10126

Abstract
  In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized ...  Read More

Apple Pastille Formulation and Evaluation of Different Formula Based on Sensory Properties and Water Activity

Safie Khalilian; Mohebbat Mohebbi; Milad Fathi

Volume 7, Issue 2 , July 2011

https://doi.org/10.22067/ifstrj.v7i2.10061

Abstract
  In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of ...  Read More

Investigation of Changes in Physical Properties and Microstructure and Mathematical Modeling of Shrinkage of Onion during Hot Air Drying

Sedigheh Abbasi; Seyed Mahmoud Mousavi; Mohebbat Mohebbi

Volume 7, Issue 1 , April 2011

https://doi.org/10.22067/ifstrj.v7i1.9369

Abstract
  The effect of air drying temperature on shrinkage, rehydration ratio and microstructure of dried onion slices (3±0.2 mm thickness and 30 mm diameter) was studied. The different drying conditions led to distinctive structural changes in the samples, affecting the shrinkage and rehydration ratio. Experiments ...  Read More

Image analysis of crumb digital images in Barbary bread enriched with soy flour

Atena Pasban; Mohebbat Mohebbi; Ahmad Ehtiati

Volume 6, Issue 4 , January 2011

https://doi.org/10.22067/ifstrj.v6i4.9281

Abstract
  Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area ...  Read More

Mathematical Modeling of Onion Drying Process Using Hot Air Dryer

Sedigheh Abbasi; Seyed Mahmoud Mousavi; Mohebbat Mohebbi

Volume 6, Issue 3 , October 2010

https://doi.org/10.22067/ifstrj.v6i3.9106

Abstract
  The main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. The investigation of the experimental data ...  Read More

Evaluation of the Operational Parameters’ Effect on Mass Transfer Kinetics During Osmosic Dehydration of Potato Slices Using Sensitivity Analysis Based on Artificial Neural Networks

Mohammad Reza Amiryousefi; Mohebbat Mohebbi

Volume 5, Issue 2 , October 2009

https://doi.org/10.22067/ifstrj.v5i2.3741

Abstract
  Osmotic dehydration, as a minimal processing method, has found increasingly wide prospects during the past few decades. This process involves mass transfer which is commonly modeled by applications of different procedures, mostly based on Fick's law. In this research, we approached the modeling process ...  Read More