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)
Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 6 , January and February 2021, , Pages 133-150


  In this research, stepwise cooking and temperature fuzzy controller were designed during the infrared irradiation of apple with intermittent heating method. For this purpose, the dry blanching process and dehydration of apple slices were examined at three temperatures of 70, 75 and 80 °C based on ...  Read More

Textural profile analysis (TPA) of dried apple slices using infrared radiation with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 1 , March and April 2020, , Pages 57-72


  Introduction: Fruits and their products in the dried form are good sources of vitamins, energy and minerals. However, during the process of drying or dehydration there are changes in quality parameters in dried products. Texture is one of the most important quality attributes of fruits during drying, ...  Read More

Potential of β-d- glucan to enhance physicochemical quality of frozen soy yogurt at different aging conditions

Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami

Volume 15, Issue 3 , July and August 2019, , Pages 1-12


  β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...  Read More

The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Abas Rezaei Asl

Volume 15, Issue 2 , May and June 2019, , Pages 297-307


  Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties ...  Read More

Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 5 , November and December 2018, , Pages 789-802


  Introduction: L-Ascorbic acid (vitamin C) is the most important vitamin in terms of nutrition. Ascorbic acid is a thermolabile (heat-sensitive) compound that can be degenerated aerobically or anaerobically. The degradation rates of ascorbic acid differ with the changes in environmental conditions such ...  Read More

Optimization of thawing of ground chicken by infrared radiation- warm air method using response surface methodology

Mina Davoodi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani

Volume 14, Issue 4 , September and October 2018, , Pages 461-472


  Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered ...  Read More

Kiwifruit peeling by infrared heating technology: Effects of operational parameters on peeling performance

Zahra Mohammadi; Mahdi Kashani-Nejad; Aman Mohammad Ziaiifar; Mohammad Ghorbani

Volume 14, Issue 4 , September and October 2018, , Pages 629-644


  Introduction: The commercial lye peeling method used in kiwifruit processing industry is water and energy intensive process and has negative impact on the environment. Infrared (IR) technology has been proposed as an alternative to food processing technologies with attractive merits such as uniform heating, ...  Read More

Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 2 , May and June 2018, , Pages 383-397


  Introduction: Color is the most important feature of food appearance, since it strongly affects consumer acceptance. The abnormal color is closely related to degradation of food quality or food spoilage. Various factors affecting color of the product include the composition and surface properties of ...  Read More

Evaluating the influence of number of layers and concentration of carboxy-methyl cellulose and carrageenan coating on osmotic dehydration performance of Golden delicious apple

Elham Sadati gol afshani; Seyed Mahdi Jafari; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mohammad Ganjeh

Volume 13, Issue 5 , November and December 2017, , Pages 680-690


  Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts ...  Read More

The application of PLS regression to study the relationships between Sensory and texture characteristics

Hadi Bagheri; Mahdi Kashani-Nejad; Mehran Alami; Aman Mohammad Ziaiifar

Volume 13, Issue 4 , September and October 2017, , Pages 540-552


  Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and ...  Read More

Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Mahdi Kashani-Nejad

Volume 13, Issue 3 , July and August 2017, , Pages 66-79


  In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared ...  Read More

Prediction of surface heat transfer coefficients and mass transfer kinetics of eggplant samples during deep fat frying by artificial neural network

Safie Khalilian; Aman Mohammad Ziaiifar; Ali Asghari; Mahdi Kashani-Nejad; Mohebbat Mohebbi

Volume 13, Issue 2 , May and June 2017, , Pages 333-345


  Introduction: Thermal properties of food during the frying process and mass transfer mechanisms (water and oil) can help in controlling the quality of the fried product (Fiszman et al., 2005). During the frying process, heat was transferred from the oil to the sample surface that it increases the temperature ...  Read More

Analysis of heat and mass transfer during frying process of potato strips

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 13, Issue 2 , May and June 2017, , Pages 379-392


  Introduction: Frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºC, where a simultaneous heat and mass transfer take place. This is the most popular thermal processes of potato cooking. This fast drying is critical to improve the mechanical and structural ...  Read More

Mechanical study for texture degradation of potato strip during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 13, Issue 1 , March and April 2017, , Pages 92-104


  Introduction: Texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. Prediction of changes in texture during frying can be helpful in process ...  Read More

Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food

Azadeh Ranjbar Nedamani; Aman Mohammad Ziaiifar; Mahdi Parvini; Mahdi Kashani-Nejad; Yahya Maghsoudlou

Volume 13, Issue 1 , March and April 2017, , Pages 129-140


  Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating ...  Read More

Evaluation the effect of dominant Lactobacillus starter isolated from traditional sourdough on staling of cup bread produced with whole wheat flour

Abbas Abedfar; Alireza Sadeghi; Mahdi Kashani-Nejad; Morteza Khomeiri; Mehran Alami

Volume 13, Issue 1 , March and April 2017, , Pages 141-154


  Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes ...  Read More

Clarification of sour orange juice by ultrafiltration: Optimization of permeate flux and fouling resistances using response surface methodology

Mohammadmahdi Seyedabadi; Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Yahya Maghsoudlou; Fakhreddin Salehi

Volume 12, Issue 3 , July and August 2016, , Pages 350-361


  The turbidity of sour orange juice after juice extraction affects on quality, shelf-life and concentration of juice. Therefore, juice clarification is an important operation in the fruit processing industry. The goal of this study was evaluating the effect of membrane operation parameters including pressure ...  Read More

Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 12, Issue 2 , May and June 2016, , Pages 226-238


  The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape ...  Read More

Effect of lipid edible coatings on physicochemical and microbial properties of raisin

Azam Ayoubi; Nasser Sedaghat; Mahdi Kashani-Nejad; Mohebbat Mohebbi; Mehdi Nasiri mahalati

Volume 11, Issue 5 , November and December 2015, , Pages 496-507


  Introduction: Raisin is a principal traditional export product of Iran and has a special position in the foreign trade of the country.During storage, the product turns sticky and hard due to exudates syrup and moisture loss. To solve this problem, the application of edible coating would be an appropriatesolution. ...  Read More

Comparison of physico-chemical and rheological characteristics of natural honeys with adulterated and sugar honeys

Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Seyed Mohammad Ali Razavi

Volume 11, Issue 4 , September and October 2015, , Pages 392-407


  Introduction: Honey is a natural food product having a high nutritional and medicinal value. It is a sweet, viscous substance produced by the honeybees from the nectar of plants. Sensory and physical properties and chemical composition of honey depend on the botanical origin and the regional and climatic ...  Read More

Estimation of convective heat transfer coefficient as function of the water loss rate during frying process

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Alireza Sadeghi Mahoonak; Mahdi Kashani-Nejad; Habibollah Mirzaee

Volume 11, Issue 4 , September and October 2015, , Pages 473-484


  Introduction: Heat transfer processes are important for almost all aspects of food preparation and play a key role in determining food safety. Temperature difference between the source of heat and the receiver of heat is the driving force in heat transfer. Convection is the transfer of heat by the movement ...  Read More

Antioxidant Interactions of Green Tea and Rosemary Extracts Combination

Elham Ranjbar Nedamani; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Mahdi Kashani-Nejad

Volume 10, Issue 3 , October 2014


  The aim of present study was to investigate and compare antioxidant properties of green tea and rosemary extracts and determine the effect of their combination on the antioxidant properties. Results of total phenols, DPPH free radical scavenging assay, total antioxidant capacity, reducing power and their ...  Read More

Optimization Of Post-Frying Centrifuge Step Of French Fries Using Response Surface Methodology (RSM) And Genetic Algorithm

Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani

Volume 10, Issue 1 , April 2014


  Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...  Read More

Studying the Effect of Osmosis-Ultrasound Compound Pre-treatment on Drying Kiwi Fruit Sheets

Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami

Volume 9, Issue 4 , January 2014


  The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...  Read More

Optimization of Orange Osmotic Dehydration Process Using Response Surface Method and Estimation of Dehydration Parameters by Artificial Neural Network

Emad Aydani; Mahdi Kashani-Nejad; Mohsen Mokhtarian; Hamid Bakhshabadi

Volume 9, Issue 3 , October 2013


  In this study, Response Surface Methodology (RSM) was used to optimize osmo-dehydration of orange slice. Effect of osmotic solution temperature in the range of 30 to 60 °C, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, ...  Read More