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)
Simulation of temperature fuzzy controller during infrared dry blanching and dehydration of apple slices by intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 16, Issue 6 , January and February 2021, , Pages 133-150

https://doi.org/10.22067/ifstrj.v16i6.86368

Abstract
  In this research, stepwise cooking and temperature fuzzy controller were designed during the infrared irradiation of apple with intermittent heating method. For this purpose, the dry blanching process and dehydration of apple slices were examined at three temperatures of 70, 75 and 80 °C based on ...  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 using apple and pimento on Physicochemical and Reological of donut

Sepideh Aryaee Majd; Mania Salehifar

Volume 15, Issue 1 , March and April 2019, , Pages 67-76

https://doi.org/10.22067/ifstrj.v15i1.68752

Abstract
  Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...  Read More

Degradation kinetic of vitamin C (L-ascorbic acid) during simultaneous infrared dry-blanching and dehydration of apple slices with intermittent heating method

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 5 , November and December 2018, , Pages 789-802

https://doi.org/10.22067/ifstrj.v14i5.69053

Abstract
  Introduction: L-Ascorbic acid (vitamin C) is the most important vitamin in terms of nutrition. Ascorbic acid is a thermolabile (heat-sensitive) compound that can be degenerated aerobically or anaerobically. The degradation rates of ascorbic acid differ with the changes in environmental conditions such ...  Read More

Postharvest application of calcium carbonate nanoparticles on enzyme activity and some attributes quality in fresh cut apples varieties Golden Delicious

Mohammad Reza Asghari; Raheleh Jami; Alireza Farokhzad

Volume 13, Issue 1 , March and April 2017, , Pages 155-166

https://doi.org/10.22067/ifstrj.v1395i0.45104

Abstract
  Introduction: Nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, So Fresh cut industry is growing rapidly in the world. These products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. ...  Read More

Evaluation of the phenolic compounds of West Azerbaijan province’s apples and their antioxidant activity in preventing the oxidation of local butter oil

Latifeh Pourakbar

Volume 11, Issue 5 , November and December 2015, , Pages 572-583

https://doi.org/10.22067/ifstrj.v0i0.29073

Abstract
  Introduction: Lipid oxidation is a major cause of food quality deterioration during storage of oils, fats and other fat-containing foods. Oxidation of lipids results in changes that may affect the nutritional quality, wholesomeness, colour, flavour and texture of food. Moreover, the products of lipid ...  Read More

Study of temporal variations of color and temperature on bruised apples from thermal and visible images

Omid Doosti Irani; Mahmood Reza Golzarian; Mohammad Hosein Aghkhani; Hassan Sadrnia

Volume 11, Issue 5 , November and December 2015, , Pages 677-693

https://doi.org/10.22067/ifstrj.v0i0.37029

Abstract
  Introduction: High percentage of orchard products, such as apples, is wasted due to mechanical damages that cause fruit quality loss. Damages due to static or dynamic pressure or impact are among very common mechanical damages that begin to bruise fruits. Post-harvest bruise damage is a major cause for ...  Read More