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)
Estimation of the total acceptance of banana fruit using digital image processing and Gaussian process regression model during the storage period

Shima Nasiri; Saman Abdanan; Maryam Nadafzadeh

Volume 16, Issue 2 , May and June 2020, , Pages 171-191

https://doi.org/10.22067/ifstrj.v16i2.79904

Abstract
  Introduction: The development of brown spots on banana peel has a notable effect on the texture, color and taste of this fruit. So that the appearance of these spots reduces the quality of the fruit and affect its sale market. In recent years, in order to evaluate the quality and classification of agricultural ...  Read More

Development, assessment and evaluation of a combined infrared and hot-air dryer to determine its performance characteristics during banana slice drying

Parviz Ahmadi gheshlagh; Seiied Sadegh Seiiedlou; Habibeh Nalbandi

Volume 15, Issue 5 , November and December 2019, , Pages 623-634

https://doi.org/10.22067/ifstrj.v16i1.76330

Abstract
  Introduction: Thin layer drying of agricultural products using an infrared dryer (IR) is one of the interesting and low cost methods of dehydration. Quality of dried products could be increased if the engineering aspects and proper selection of performance parameters be well considered in the designing ...  Read More

Color and weight changes of fresh-cut banana slices coated by quince seed gum: Effect of concentration, storage temperature and duration

Reza Farahmandfar; Maryam Asnaashari; Milad Amraie; Mohammad Salehi

Volume 14, Issue 6 , January and February 2019, , Pages 75-85

https://doi.org/10.22067/ifstrj.v0i0.69143

Abstract
  The consumer’s acceptance significantly reduces during the storage of fresh cut fruits. Edible coating is one of the most innovative ways to maintain quality and improve shelf life of fresh fruits and vegetables. The objective of this study was to assess the suitability of quince seed gum (QSG) ...  Read More