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)
Food Technology
Numerical calculation of the lethality of becteria in bottled milk under cold plasma treatment

Azadeh Ranjbar Nedamani

Volume 18, Issue 6 , January and February 2023, , Pages 153-165

https://doi.org/10.22067/ifstrj.2023.81316.1238

Abstract
  In recent years, cold plasma is one of the expected alternatives for post-harvest treatments and post-harvest management of products. A surface discharge plasma system was used for investigating the destruction time of Bacillus cereus, Bacillus coagulans, Bacillus stearothermophilus, and Clostridium ...  Read More

Numerical Calculation F-value and Lethality of Non-Newtonian Food Fluid during Sterilization based on Can Geometry

Azadeh Ranjbar Nedamani

Volume 14, Issue 6 , January and February 2019, , Pages 113-125

https://doi.org/10.22067/ifstrj.v0i0.71219

Abstract
  Amount of heat transfer temperature was stimulated in the slowest heating zone of 3.5% starch dispersion during canning sterilization with 10% headspace. The computational fluid dynamics software COMSOL 4.1 was used and governing equations for energy, momentum, and continuity were computed using a finite ...  Read More

Numerical Study of Starch Concentration and Filling Initial Temperature on Cold Area changes in Canned Starch-based Food

Azadeh Ranjbar Nedamani; Aman Mohammad Ziaiifar; Mahdi Parvini; Mahdi Kashani-Nejad; Yahya Maghsoudlou

Volume 13, Issue 1 , March and April 2017, , Pages 129-140

https://doi.org/10.22067/ifstrj.v1395i0.43900

Abstract
  Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating ...  Read More