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)
Food Engineering
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Articles in Press, Accepted Manuscript, Available Online from 13 September 2023

https://doi.org/10.22067/ifstrj.2023.83605.1272

Abstract
  Introduction:Sour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and they are rich in phenolic compounds. The fruits are generally used for processing purposes, ...  Read More

Food Engineering
Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing

Javad Safari; Jafar Hashemi; Azadeh Ranjbar Nedamani

Volume 19, Issue 4 , September and October 2023, , Pages 527-540

https://doi.org/10.22067/ifstrj.2022.77460.1188

Abstract
  Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods ...  Read More

Optimization of tomato compressed tablet production based on physical, mechanical and thermal properties in a hot air condition with microwave pretreatment

Manoochehr Rashidi; Reza Amiri Chayjan; Ali Ghasemi

Volume 16, Issue 1 , March and April 2020, , Pages 29-42

https://doi.org/10.22067/ifstrj.v16i2.78894

Abstract
  Introduction: Tomato is one of the most valuable sources of minerals and vitamins supply in the human diet. Low shelf life of tomato and its short shelf life with inadequate processing facilities lead to heavy financial losses. Therefore, preserving and processing of tomato are of the commercial importance. ...  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

https://doi.org/10.22067/ifstrj.v15i5.71974

Abstract
  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

Effect of Edible Coating and Time and Temperature of Drying on Properties of Dried Fig

Peyvand Gholipour; Mohammad Fazel

Volume 15, Issue 1 , March and April 2019, , Pages 77-89

https://doi.org/10.22067/ifstrj.v0i0.68897

Abstract
  Introduction: Ficus carica, commonly known as fig, is among the oldest types of fruit known to mankind. Drying is defined as a thermal process under controlled conditions in order to reduce the moisture in different types of food via evaporation. Edible films and coatings are used to enhance food quality ...  Read More

Optimazation of thin layer drying conditions of saffron petal using Response Surface methodology

Parvin Sharayei; Hossein Chaji

Volume 14, Issue 5 , November and December 2018, , Pages 877-889

https://doi.org/10.22067/ifstrj.v14i5.67570

Abstract
  Introduction: Saffron (Crocus sativus) is the most expensive kind of spice in the world while around 400 tons of saffron are estimated to be produced in the current Iranian year (March 2016-17) from 90,000 hectares of land under saffron cultivation across the country. But, high share of producing saffron ...  Read More

Effect of cultivar,osmos,packaging and storage temperature on quantitative and qualitative characteristics of dried melon

Shohreh Nikkhah; Nasser Sedaghat

Volume 12, Issue 4 , September and October 2016, , Pages 403-414

https://doi.org/10.22067/ifstrj.v12i4.33969

Abstract
  This research was carried out in order to investigate on the effects of packaging type and storage temperature on qualitative and quantitative characteristics of dried melon. “Thashkandi” and ‘ Khatoni” melon varieties؛ osmotic solutions of 0% and 10% sucrose and cabinet dryer ...  Read More

Study on Textural Properties of Pear Fruit during Drying in a Cabinet Dryer

Mohamad Mehdi Heydari; Seyed Mehdi Nassiri

Volume 12, Issue 2 , May and June 2016, , Pages 214-225

https://doi.org/10.22067/ifstrj.v1395i2.30887

Abstract
  Introduction: Given that fruit drying is one of the best economical storing methods, in the present study attempt has been made to apply a commercial drying method, namely passing warm air through fruit in a cabinet drier, to pinpoint the change in textural properties of pear fruit during drying at different ...  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

https://doi.org/10.22067/ifstrj.v1395i2.32219

Abstract
  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

Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature

Amir Salari; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi

Volume 11, Issue 3 , July and August 2015, , Pages 225-235

https://doi.org/10.22067/ifstrj.v1394i11.38746

Abstract
  In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g ...  Read More

Evaluation and optimization drying raspberries and energy consumption in the combined Fluidized bed- Microwaves drying system via response surface methodology

Ghasem Yousefi; Zahra Emam-Djomeh

Volume 10, Issue 4 , January 2015, , Pages 327-336

https://doi.org/10.22067/ifstrj.v10i4.43724

Abstract
  The present research surveyed the effect of five factors including: microwaves power, air temperatures and its flow rates, microwaving time onset and amount of substances on the requested time and energy for combined fluidized bed- microwaves drying of black raspberry into 50% dry base wet content. Response ...  Read More

Study on drying behavior, effective moisture diffusivity and activation energy of hot air-drying of different Tarkhineh formulations

Farideh Tabatabaei Yazdi; Mohebbat Mohebbi; Seyed Ali Mortazavi; Arash Ghaitaranpour; Behrooz Alizadeh Behbahani

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.37994

Abstract
  The effects of a couple of factors (cooking period of wheat: 0, 1 and 3.5 h and temperature of drying 70, 80 and 90 ْC) on drying behavior of Tarkhineh during hot-air drying has been investigated. Tarkhineh pill samples with 8 cm diameter and 11 mm thickness were dried to 0.64(d.b). Results showed that ...  Read More

Investigating The Effect of Temperature and Air Flow Rate on Drying of Mazafati Date by Cabinet Drier

Hassan Afshari Jooybari; Asgar Farahnaki; Mahsa Majzoobi; Gholam Reza Mesbahi; Mehrdad Niakosari

Volume 8, Issue 4 , January 2013

https://doi.org/10.22067/ifstrj.v8i4.20149

Abstract
  Mazafati date is a wet and semi-dried date fruit type with dark red to black color that has premier quality. Because of its high moisture content, date fruits of this variety are very perishable at room temperature and therefore must be refrigerated during storage. In this study, effect of air temperature ...  Read More

Comparative Investigation of Mass Transfer Process Based on Finite Difference Numerical Method and Experimental Results for Drying of Papaya Fruit

Shahla Khodabakhsh Aghdam; Mahdi Moradi; Alireza Yousefi

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18472

Abstract
  In this research, Papaya slices with dimensions of 0.5×2×5 cm3 were dried at 45 °C using a cabinet dryer in which drying air velocity and relative humidity were 0.9 m/s and 30%, respectively. The moisture diffusion coefficient of Papaya was determined in this drying condition. Mass transfer equation ...  Read More

Study on Chemical Composition of Alosa Caspia and Evaluation of Changes in its Moisture and Salt Content during Salting and Drying

Adeleh Soleimani; Mohammad Javad Varidi; Alireza Sadeghi Mahoonak; Mehdi Nasiri mahalati

Volume 8, Issue 2 , July 2012

https://doi.org/10.22067/ifstrj.v8i2.17270

Abstract
  This study was carried out to evaluate the chemical compoition of Alosa Caspia and results compared with Clupeonella engrauliformis which is a common fish catch among Clupeonella and Clupeidae spp in Caspian sea . Results showed that the amount of fat, protein, ash and dry matter in Alosa was higher ...  Read More