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 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)
Research Article-en
Thin-layer convective air drying of lemon verbena (lippia citriodora) leaves

Enayat-Allah Naghavi; Sadegh Rigi

Volume 12, Issue 6 , January and February 2017, Pages 716-729

https://doi.org/10.22067/ifstrj.v12i6.61049

Abstract
  Lemon verbena leave is a flavoring food additive as well as a good source of valuable compounds such as essential oils, flavonoids and phenolic acids. However, similar to many other aromatic plants, lemon verbena leave is perishable due to its high moisture content. The aim of this work was to study ...  Read More

Research Article-en
Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis

Narges Samanian; Seyed Mohammad Ali Razavi

Volume 12, Issue 6 , January and February 2017, Pages 730-741

https://doi.org/10.22067/ifstrj.v12i6.50418

Abstract
  Sensory evaluation of food materials is an important factor to choose and even produce new formulations. Being time consuming, results in being difficult to interpret and the necessity to educate specialists make these methods kind of impractical. In this study, we have made an effort to introduce physical ...  Read More

Research Article-en
Isolation and identification of antioxidants components From Cumin seed (Cuminum cyminum)

Soudabeh Einafshar; Hashem Pourazerang; Reza Farhoosh; Javad Asili

Volume 12, Issue 6 , January and February 2017, Pages 742-749

https://doi.org/10.22067/ifstrj.v1395i0.53312

Abstract
  Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties ...  Read More

Research Article-en
Drying kinetics and optimization of microwave- assisted drying of quince pomace

Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar

Volume 12, Issue 6 , January and February 2017, Pages 750-757

https://doi.org/10.22067/ifstrj.v12i6.59815

Abstract
  In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave ...  Read More

Research Article-en
Experimental and modeling investigation of mass transfer during infrared drying of Quince

Mohammad Amin Mehrnia; Aigin Bashti; Fakhreddin Salehi

Volume 12, Issue 6 , January and February 2017, Pages 758-766

https://doi.org/10.22067/ifstrj.v12i6.61732

Abstract
  In this research, an experimental and modeling study on mass transfer analysis during infrared drying of quince was undertaken. In the experimental part, the effects of various drying conditions in terms of infrared radiation power (150-375 W) and distance (5-15 cm) on drying characteristics of quince ...  Read More

Research Article-en
Estimation of papaw (Carica papaw L.) moisture content using adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN)

Alireza Yousefi

Volume 12, Issue 6 , January and February 2017, Pages 767-779

https://doi.org/10.22067/ifstrj.v12i6.62521

Abstract
  Adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm-artificial neural network (GA-ANN) were used for modeling of the hot-air drying kinetics of papaw slices. The ANFIS and GA-ANN were fed with 3 inputs of drying time (0-320 min), drying temperature (40, 50 and 60 °C) and slice thickness ...  Read More