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 chitosan coating containing lemongrass extract on the quality of dehydrated sliced quince during storage

Atosa Assarzadegan; Mohammad Fazel

Volume 15, Issue 2 , May and June 2019, , Pages 281-296


  Introduction: The fruit, with the scientific name of Cydonia oblonga comes from apple family, has a dry and fluffy flesh that, due to high vitamin C, Potassium and fiber has commercial and nutritional value. However, this fruit is as corruptible as other fruits and destructive microbial, chemical and ...  Read More

Study on the effect of osmotic pretreatment on the quality of air-dried potato sticks using response surface methodology

Nahid Jafari; Seyed Hamidreza Ziaolhagh; Abdorreza Mohammadi Nafchi

Volume 15, Issue 2 , May and June 2019, , Pages 355-367


  Introduction: Potato is the fourth most important agricultural product after rice, wheat, and corn. Potato produces more dry matter, protein, and minerals per unit area in comparison with other crops. Many of the ingredients in potato are important, due to their beneficial effects on health. Hence, this ...  Read More

Mass transfer kenetics in infusion of phenolic compounds extracted from grape pomace into Aloe vera gel by osmotic dehydration

Elham Azarpazhooh; Parvin Sharayei; Farzad Gheibi

Volume 14, Issue 5 , November and December 2018, , Pages 767-776


  Introduction: The current study was carried out to investigate the kinetics of infusion of phenolic compounds extracted from grape pomace (Argol) into Aloe vera gel cylinders. Aloe vera gel was treated at 50 °C in different osmotic solution with (40, 50 and 60) % sucrose plus (10, 20 and 30) % Argol, ...  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

Mass transfer kinetics and mathematical modeling of the osmotic dehydration of carrot cubes in glucose syrup and salt solutions

Mina Kargozari; Morteza Jamshid EIni

Volume 13, Issue 5 , November and December 2017, , Pages 704-719


  Introduction: The osmotically dehydrated carrots can be added directly into soups, stews or can be used in a broad range of food formulations including instant soups, snack seasoning and etc. Osmotic dehydration is a suitable way to produce the shelf-stable products or partially dehydrated foods ready ...  Read More

Study of osmotic dehydration of banana using calcium lactate and genetic algorithm optimization of process

Zeynab FarhaniNejad; Milad Fathi; Mohammad Shahedi

Volume 12, Issue 1 , March and April 2016, , Pages 139-151


  Introduction: Banana is one of the most popular tropical fruits in all over the world with notable post-harvest losses. Due to its high moisture content preventing long preservation period. So, it needs a proper preservation method to prevent product lost especially in main produceing countries. Since ...  Read More

Monitoring the osmotic dehydration process of quince by the novel fusion modular neural networks - fuzzy logic (Fmnn-Fl)

Mahdi Irani; Masoud Shafafi; Hasan Irani

Volume 11, Issue 3 , July and August 2015, , Pages 247-259


  This paper presents a novel approach to monitor food process based on Modular Neural Networks (MNNs) and fuzzy inference system. The proposed MNN consists of three separate modules, each using different image features as input including: edge detection, wavelet transform, and Hough transform. The sugeno ...  Read More

Modeling oil uptake of potato strips pretreated with ultrasound, microwave and osmotic dehydration during deep-fat frying process

Mahdi Barmour; Jalal Dehghan nia; Babak Ghanbarzadeh

Volume 10, Issue 4 , January 2015, , Pages 349-362


  The objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. Ultrasound pretreatment was performed at frequency of 40 KHz for 10 ...  Read More

Effects of Different Concentrations of Sucrose Solution on Quantitative and Qualitative Properties of Osmo-dehydrated Pear Slices by Reconstituted Osmotic Solutions

Hamed Fatemian; Shadi Giahchi; Seyed Ebrahim Hosseini; Abbas Gerami

Volume 10, Issue 2 , July 2014


  Food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. It is necessary to use some pretreatments such as osmotic dehydration. In this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and ...  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

The Optimization of Osmotic Solution and Investigation of Osmotic Dehydration Effects on Textural and Color Properties of Quince Treated by Polysaccharide Based Active Coatings

Mina Akbarian; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani

Volume 9, Issue 2 , July 2013


  In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, ...  Read More

The Study of Carboxymethyl Cellulose-Ascorbic Acid Based Edible Coating and Osmotic Dehydration on Cucurbit Drying

Azam Seraji; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Sara Movahhed

Volume 8, Issue 2 , July 2012


  In this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. Cucurbit samples were cut spirally and coated by carboxy methyl cellulose (CMC) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. Proportion ...  Read More