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)
Modeling of the some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed

Hamid Bakhshabadi; Habibollah Mirzaee; Alireza Ghodsvali; Seyed Mahdi Jafari; Aman Mohammad Ziaiifar

Volume 14, Issue 1 , March and April 2018, , Pages 17-26


  Introduction: Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly nowadays as seasoning in food product industries due to considerable medicinal properties and high nutritional impacts. Oil extraction by pressing method as an approach compared to other methods ...  Read More

Optimizing the operating parameters of cooker during oil extraction and production of sunflower meal on an industrial scale

Hamid Bakhshabadi; Mohammad Rostami; Masoumeh Moghimi; Abolfazl Bojmehrani; Anehbibi Bahelkeh; Negar Toorani

Volume 13, Issue 1 , March and April 2017, , Pages 27-37


  Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main ...  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

Investigation of Malting Process Using Artificial Neural Network

Alireza Ghodsvali; Mohsen Mokhtarian; Hamid Bakhshabadi; Fatemeh Arabamerian

Volume 9, Issue 3 , October 2013


  Malting is a complex biotechnological process that includes steeping; germination and drying of cereal grains under controlled conditions of temperature and humidity. In this research malting process parameters were predict by modular neural network with different activation function included, logsig-logsig, ...  Read More