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


  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

The effect of infrared pre-heating and pulsed electric field on physicochemical properties of tomato juice

Sara Aghajanzadeh Suraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Abas Rezaei Asl

Volume 15, Issue 2 , May and June 2019, , Pages 297-307


  Introduction: Tomato consumption is recommended due to its brilliant color, amazing taste, high antioxidants and vitamins content. Pectin methylesterase (PME) is known as a pasteurization index in tomato juice. This enzyme plays important roles in cloud stability, color, viscosity and organoleptic properties ...  Read More

Effect of oven and infrared roasting on some physicochemical and quality properties of soybeans

Feresshteh Gholami; Sara Ansari

Volume 15, Issue 1 , March and April 2019, , Pages 133-144


  Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...  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


  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

Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation

Hassan Sabbaghi; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad

Volume 14, Issue 2 , May and June 2018, , Pages 383-397


  Introduction: Color is the most important feature of food appearance, since it strongly affects consumer acceptance. The abnormal color is closely related to degradation of food quality or food spoilage. Various factors affecting color of the product include the composition and surface properties of ...  Read More