with the collaboration of Iranian Food Science and Technology Association (IFSTA)
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)
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

https://doi.org/10.22067/ifstrj.v14i5.67502

Abstract
  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

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

https://doi.org/10.22067/ifstrj.v1395i0.49966

Abstract
  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

https://doi.org/10.22067/ifstrj.v1395i0.52271

Abstract
  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

Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/ soy protein isolates

Hamed Mahdavian Mehr; Arash Koocheki; Mohebbat Mohebbi

Volume 12, Issue 4 , September and October 2016, , Pages 512-525

https://doi.org/10.22067/ifstrj.v12i4.48271

Abstract
  Introduction:Deep fat frying is a cooking method where oil is used as the heat transfer medium, in direct contact with food at a temperature above boiling point of water. The aim of this process is to combine short cooking times with unique characteristics. It also involves heat and mass transfer simultaneously. ...  Read More

Kinetic Modeling of Mass Transfer during Deep fat Frying of Kurdish Cheese Nugget Coated with white Egg

Elham Ansarifar; Mohebbat Mohebbi; Fakhri Shahidi; Mehdi Varidi

Volume 9, Issue 2 , July 2013

https://doi.org/10.22067/ifstrj.v9i2.25673

Abstract
  The objective of this study was to evaluate the effect of frying temperature, time and different batter formulations on the rheological properties and mass transfer during deep fat frying of Kurdish cheese nuggets. The effects of white egg (0, 5, 10%) addition to the batter formulation of cheese nuggets ...  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