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 Technology
The effect of edible coating with alginate and Shirazi thyme essential oil on the qualitative characteristics of Indian jujube fruit (Ziziphus mauritiana Lam.) during storage

Aliehsadat Rafaathaghighi; Leila Jafari; abdolmajid Mirzaalian Dastjerdi; Farzin Abdollahi

Articles in Press, Accepted Manuscript, Available Online from 01 February 2024

https://doi.org/10.22067/ifstrj.2024.85804.1301

Abstract
  Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination ...  Read More

Food Engineering
The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 19, Issue 3 , July and August 2023, , Pages 1-14

https://doi.org/10.22067/ifstrj.2023.81571.1242

Abstract
  Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container ...  Read More

Development of predictive model to determine Quince fruit firmness using genetic programming and Neural Network during storage

Shima Nasiri; Saman Abdanan; Mokhtar Heidari

Volume 16, Issue 5 , November and December 2020, , Pages 655-667

https://doi.org/10.22067/ifstrj.v16i5.82809

Abstract
  Introduction: Texture represents one of the four principal factors defining food/fruit quality, together with appearance, flavour and nutritional properties (Bourne, 2002), and plays a key role in consumer acceptability and recognition of quince. Textural characteristics of quinces defined by “crispness”, ...  Read More

Predicting the physiological characteristic changes in pears subjected to external loads using Artificial Neural Network (ANN)-Part 1: Static loading

Mohsen Azadbakht; Mohammad Vahedi Torshizi; Mohammad Javad Mahmoodi

Volume 16, Issue 3 , July and August 2020, , Pages 63-85

https://doi.org/10.22067/ifstrj.v16i3.82445

Abstract
  This research was aimed to study the effects of loading force and storage period on the physiological characteristic of pears. In this experiment, the pears were subjected to quasi-static loading (wide-edge and thin-edge) and different storage periods (5, 10 and 15 days). The amounts of the fruits’ ...  Read More

Study on Firmness and texture changes of pear fruit when loading different forces and stored at different periods using artificial neural network

Mohammad Vahedi Torshizi; Mohsen Azadbakht

Volume 15, Issue 6 , January and February 2020, , Pages 113-132

https://doi.org/10.22067/ifstrj.v15i6.75049

Abstract
  This study evaluated the effect of different dynamic and static loadings and different storage periods on the firmness of pear fruit. Pear fruit was first segregated into three groups of 27 pear in order to undergo three loadings: static thin-edge compression loading, static wide-edge compression loading ...  Read More

Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life

Nasser Sedaghat; Nafiseh Vahedi

Volume 11, Issue 1 , March and April 2015, , Pages 22-30

https://doi.org/10.22067/ifstrj.v11i1.45430

Abstract
  In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during storage at 2 temperatures (room temperature and 4°C). The effect of modified atmosphere packaging (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without ...  Read More

Quality and Microbial Changes of Four Dried Sour Cherry by Osmosis Process through One Year Storage

Soudabeh Einafshar

Volume 10, Issue 4 , January 2015, , Pages 363-374

https://doi.org/10.22067/ifstrj.v10i4.43732

Abstract
  Sour cherry is one of the most important horticultural products in Iran that consumes as fresh and dried fruit. In this research the effect of osmotic pretreatment on Physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: Early Jibilium, Butermo, Sigany and Local were ...  Read More

The effect of modified atmosphere packaging (MAP) on the physicochemical properties of saffron flower at the storage time

Soudabeh Einafshar; Parvin Sharayei; Mozhgan Shormij; Razieh Niazmand

Volume 10, Issue 3 , October 2014

https://doi.org/10.22067/ifstrj.v10i3.38005

Abstract
  Saffron is the most important Iranian non oil export. Improper conditions of saffron flower storage increases microbial contamination and decreases saffron quality. This study was done for prolonging the shelf life of saffron flower in modified atmosphere packaging and subsequent to producing a new method ...  Read More

Investigating Physical Properties of Kernel and Bulk of Lemon and the Effect of Moisture Content on them

Hamed Darabi; Ali Asghar Zomorodian

Volume 9, Issue 3 , October 2013

https://doi.org/10.22067/ifstrj.v9i3.29603

Abstract
  Lemon is one of the most important citrus fruit and is consumed as fresh and dry. In this study the effect of fruit moisture content on the size, sphericity, geometric mean diameters and kernel density were studied. The bulk density and porosity were also evaluated in three different arrangements. ...  Read More