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 Engineering
Influence of k-Carrageenan on whey protein isolate cold-set emulsion filled gel: A rheological and mechanical study

Mohammad Reza Salahi; Seyed Mohammad Ali Razavi; Mohebbat Mohebbi

Articles in Press, Accepted Manuscript, Available Online from 02 July 2023


  Introduction: Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. They can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient ...  Read More

Food Engineering
Evaluation the Performance of Drying Efficiency and Energy Efficiency of a Solar Dryer Quipped with Phase Change Materials and Air Recirculation System

Mohaddese Ahmadi; Hadi Samimi Akhijahani; Payman Salami

Volume 20, Issue 2 , May and June 2024, , Pages 199-216


  IntroductionSolar energy is one of the sources of renewable energy that can be used in both buildings, industry and agriculture in the form of heat or electrical energy. According to previous researches, energy consumption in the world is doubling every 20 years. However, the use of renewable energy ...  Read More

Food Engineering
Effect of Microwave Treatment on Physicochemical Characteristics and Efficiency of Sour Cherry Drying Process

Fakhreddin Salehi; Moein Inanloodoghouz; Sara Ghazvineh; Parisa Moradkhani

Volume 20, Issue 2 , May and June 2024, , Pages 339-350


  IntroductionSour cherries (Prunus cerasus L.) are relatively diverse and broadly distributed around the world, being found in Asia, Europe, and North America. Sour cherries have unique anthocyanin content, and rich in phenolic compounds. The fruits are generally used for processing purposes, such as ...  Read More

Food Engineering
Evaluation of Bubbling Process in Reducing Ultrafiltration Membrane Fouling and Its Efficiency During Refining of Raw Beet Juice

Mosatfa Soleymani; Vahid Hakimzadeh; Mostafa Shahidi Noghabi; Akram Arianfar

Volume 20, Issue 1 , March and April 2024, , Pages 63-74


  IntroductionAppropriate and effective decolorization of raw and thin juice in sugar refineries is considered as an important process to obtain premium quality sugar, which due to the problems of its conventional process, membrane processes as effective and environmentally friendly processes can be used ...  Read More

Food Engineering
Heat Transfer Modeling of Malt Syrup in Semi-rigid Aluminum Based Packaging

Saeede Hamidi; Nafiseh Zamindar; Nayyere Gholipour Shahraki

Volume 20, Issue 1 , March and April 2024, , Pages 85-99


  IntroductionThermal processing is an important method of canned food production (Farid & Abdul Ghani, 2004). Estimation of the heat transfer rates is essential to obtain optimum processing conditions and to improve product quality. In addition, a better understanding of the mechanism of the heating ...  Read More

Food Engineering
Evaluation of the Importance of Multi-objective Particle Swarm Algorithm Parameters in Optimizing the Solutes Rejection of Camel Milk Ultrafiltration Using Partial Least Squares Regression

Seyed Mohammad Ali Razavi; Morteza Kashaninejad

Volume 19, Issue 5 , November and December 2023, , Pages 577-591


  Introduction Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components. Using this process, several products can be produced, including milk concentrate used for cheese production, low-lactose dairy products, milk ...  Read More

Food Engineering
Evaluation of the Fouling Phenomenon During Membrane Clarification of Apple Juice Using Scraped Surface Membrane Unit

Sima Yassari; Hossein Mirsaeedghazi; Leila Roozbeh Nasiraie; Ali Fadavi

Volume 19, Issue 5 , November and December 2023, , Pages 723-743


  IntroductionAs a useful fruit for humans, apple (Malus domestica) is a good sourceof antioxidants, minerals, ascorbic acid, vitamins, polyphenols, fibers and other essential elements with medicinal properties. Improving the storage time of apple juice and maintaining the stability of extracts with high ...  Read More

Food Engineering
Investigating Changes in Color and Shrinkage of Dried Apple Slices Using Image Processing

Javad Safari; Jafar Hashemi; Azadeh Ranjbar Nedamani

Volume 19, Issue 4 , September and October 2023, , Pages 527-540


  Introduction Due to the importance of product appearance quality in product grading and the impact of factors such as area, uniformity, and various defects on the product quality, and also, the ability to recognize these features at a very low cost, image processing techniques, is one of the methods ...  Read More

Food Engineering
The Effect of Different Types of Coating and Packaging on the Physical Properties of Persimmon Fruit under Load

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 19, Issue 3 , July and August 2023, , Pages 1-14


  Since persimmon is a pressure-sensitive fruit and it is difficult to store this fruit in warehouses, in this research, an attempt has been made to examine the parameters affecting the reduction of changes in its physical properties. The samples were loaded at 150 and 250 N, three types of foam container ...  Read More

Food Engineering
Encapsulation of Coenzyme Q10 by Gelatin–basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification

Setereh Ramezani; Mohammad Shahedi; Milad Fathi

Volume 19, Issue 3 , July and August 2023, , Pages 15-31


  Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme Q10. Susceptibility to heat and lipophilic properties of coenzyme Q10 limit its utilization in food. Encapsulation is a ...  Read More

Food Engineering
Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert

Fatemeh Yousefzadeh; Masoud Taghizadeh

Volume 19, Issue 2 , July and August 2023, , Pages 291-309


  Introduction  The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures ...  Read More

Food Engineering
Dietetic Sesame Paste Cream Using Sucrose Replacers (Isomalt, Rebaudioside a, Erythritol)

Elahe Dehghan; Behzad Mohammadi

Volume 19, Issue 1 , May and June 2023, , Pages 17-30


  Introduction  Sesame paste is a product that is obtained by mixing Ardeh obtained from peeling of Sesame seeds with sugar or other sweeteners and flavorants such as cardamom and vanilla. Each 100 grams of this nutritious product contains 558 kcal and providing 17% of the daily calcium need, 100% ...  Read More

Food Engineering
Encapsulated Limonene based Multi-layer Electrostatic Adsorption and Evaluate Its Release under Simulated Oral Conditions

Mohammad Khalilian-Movahhed; Mohebbat Mohebbi; Charlotte Sinding

Volume 19, Issue 1 , May and June 2023, , Pages 43-56


  IntroductionEfforts have always been made to protect valuable compounds of medicine, food and aromatics materials that are highly sensitive to environmental conditions by the encapsulation method. encapsulation of flavors, in addition to its protection, allows the aromatic substance to be released in ...  Read More

Food Engineering
Evaluation of Behavior and Modeling of Curcumin Release from Liposomes under Simulated Gastrointestinal Laboratory Conditions

Fateme Mousavi Baygi; Arash Koocheki; Behrooz Ghorani; Mohebbat Mohebbi

Volume 19, Issue 1 , May and June 2023, , Pages 57-78


  Introduction Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol ...  Read More

Food Engineering
Modeling the Ultrasonic Atomization Process of Milk and Powder Production Using Spray Drying Method

Ali Heydari; Masoud Goharimanesh; Mohammadreza Gharib; Ali Koochi

Volume 19, Issue 1 , May and June 2023, , Pages 145-168


  Introduction The beneficial use of ultrasonic systems has been proven in many applications. Among them, ultrasonic atomization is widely used in various industries, including food and coating industries. Ultrasonic vibrations of liquids can produce fine droplets called atomized fluid. During the fluid ...  Read More

Food Engineering
Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers

Behnaz Vafania; Milad Fathi; Sabiheh Soleimanian Zad

Volume 18, Issue 6 , January and February 2023, , Pages 113-126


  The aim of this research was to investigate the efficiency of nozzle-less electrospinning for encapsulation of ajwain essential oil (as a hydrophobic bioactive) using two hydrocolloids (chitosan/gelatin) in order to enhance its antioxidant properties and stability for food applications. Nanofibers were ...  Read More

Food Engineering
The effect of glycerol and nanocellulose on hydrophilic and mechanical properties of gelatin-carboxymethyl cellulose composites

Sanaz Golmohammadzadeh; Farid Amidi-Fazli

Volume 18, Issue 5 , November and December 2022, , Pages 681-697


  [1]Introduction: The biodegradability of synthetic plastics derived from petroleum is a very slow process and complete decomposition of them lasts several years. This increases environmental pollution. Extensive efforts have been made to develop and improve biopolymers-based packaging. Biopolymers derived ...  Read More

Food Engineering
Effects of various coatings and packing materials on persimmon fruit color indexes during quasi-static loading

Sajad Jafarzadeh; Mohsen Azadbakht; Faryal Varasteh; Mohammad Vahedi Torshizi

Volume 18, Issue 3 , July and August 2022, , Pages 1-14


  Nowadays, the quality of processed fruits or products is defined by a set of physical and chemical properties. In this study, due to the sensitivity of persimmon fruit to pressure, the parameters affecting the color changes of this fruit after pressure have been investigated. Three different coatings ...  Read More

Food Engineering
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics

Maryam Azizkhani; Rafat Karbakhsh Ravari

Volume 18, Issue 3 , July and August 2022, , Pages 69-84


  The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fabricated from corn starch (CS) and sodium alginate ...  Read More

Food Engineering
Effect of Aloe vera gel edible coating on bioactive compounds of cherry tomato during storage at different temperatures

Samaneh Monajem; Ali Ganjloo; Mandana Bimakr

Volume 18, Issue 1 , March and April 2022, , Pages 21-39


  Conclusion: Based on the findings of the current study, the 75% v/v A. vera gel coating could be a promising natural coating agent for preservation of bioactive compounds of cherry tomatoes during the postharvest life especially at storage temperature of 5 ºC.  Read More

Food Engineering
Quality grading of grapes coated with Farsi gum and hemp seed oil emulsion based on surface defects using RGB and binary images

Mohsen Zandi; Ali Ganjloo; Mandana Bimakr; Abolfazl Gharebaghi

Volume 18, Issue 1 , March and April 2022, , Pages 51-64


  Introduction: Grape is a non-climacteric fruit with a low rate of physiological activity but is subject to serious physiological and parasitic disorders after harvest and during long term storage (Ciccarese et al., 2013). Currently, Edible coatings have been studied as potential substitutes for conventional ...  Read More

Food Engineering
Drying kinetics of camel milk cream foam using foam mat drying and study its effect on the structure and color of the product

Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mohammad Reza Salahi

Volume 18, Issue 1 , March and April 2022, , Pages 65-79


  Introduction: One of the products that its production has not been investigated well and is an imported product is cream powder. Foam mat drying is a widespread technique to dehydrate liquid or semi-liquid foods with high viscosity, adhesion and high sugar content, which are usually difficult to dry. ...  Read More

Food Engineering
Aflatoxin contaminated cocoa beans classification using near-infrared spectroscopy

Ali Saeidan; Mehdi Khojastehpour; Mahmood Reza Golzarian; Marzieh Moeenfard

Volume 18, Issue 1 , March and April 2022, , Pages 129-138


  Introduction: Due to the fact that the presence of high doses of aflatoxin in agricultural products such as cocoa beans is unacceptable in terms of national and international standards, appropriate quality control tests should prevent such products to entering in the process of processing cocoa beans. ...  Read More

Food Engineering
Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

Mohsen Azadbakht; Bahareh Eshaghi; Ali Motevali; Azim Ghasemnezhad

Volume 17, Issue 6 , January and February 2022, , Pages 73-83


  In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air ...  Read More

Food Engineering
Mass transfer simulation of pistachio nuts using computational fluid dynamic (CFD) during fluid bed drying

Behdad Shadidi; Reza Amiri Chayjan

Volume 17, Issue 6 , January and February 2022, , Pages 103-119


  The drying of food can extend the shelf life of food, reduce transportation and storage costs. Fick's second law is commonly used to evaluate the mass data in the drying process in a standard way and is based on many assumptions. Understanding the meaning of mass transfer in products can improve the ...  Read More