Search Results - "M. Kashaninejad"

Thin-layer drying characteristics and modeling of pistachio nuts by Kashaninejad, M., Mortazavi, A., Safekordi, A., Tabil, L.G.

“…Thin-layer drying characteristics of pistachio nuts were determined experimentally as a function of temperature, relative humidity and air velocity. Six…”
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Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization by Kashaninejad, M., Sanz, M.T., Blanco, B., Beltrán, S., Niknam, S.Mehdi

“…[Display omitted] •OL presented 25% extractives, 10% protein and 30% structural carbohydrates (w/w).•Bioactive compounds were extracted and kinetics were…”
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Modeling of wheat soaking using two artificial neural networks (MLP and RBF) by Kashaninejad, M., Dehghani, A.A., Kashiri, M.

“…In this study soaking characteristics of wheat kernel was studied at different temperatures (25, 35, 45, 55 and 65 °C) by measuring an increase in the mass of…”
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Maximizing the freeze-dried extract yield by considering the solvent retention index: Extraction kinetics and characterization of Moringa oleifera leaves extracts by Kashaninejad, M., Blanco, B., Benito-Román, O., Beltrán, S., Niknam, S. Mehdi, Sanz, M.T.

“…•Chemical characterization of moringa leaves showed high amount of extractives.•A 50% ethanol aqueous solutions led to the highest phenolic content.•The…”
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Some physical properties of Pistachio ( Pistacia vera L.) nut and its kernel by Kashaninejad, M., Mortazavi, A., Safekordi, A., Tabil, L.G.

“…Some physical and aerodynamic properties of pistachio nut and its kernel were determined in order to design processing equipment and facilities. In this study,…”
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Investigation of some Energy and Exergy Factors during Ohmic Heating Processing of Sour Orange by M Vahedi Torshizi, M Azadbakht, M Kashaninejad

“…Introduction Food is composed of various compounds, and when the food quality expires, it becomes inappropriate for consumption and the end of life leads to…”
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Production of low fat french-fries with single and multi-layer hydrocolloid coatings by Daraei Garmakhany, A., Mirzaei, H. O., Maghsudlo, Y., Kashaninejad, M., Jafari, S. M.

“…In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results…”
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Resistance of bulk pistachio nuts (Ohadi variety) to airflow by Kashaninejad, M., Tabil, L.G.

“…The resistance to airflow of bulk pistachio nuts (Ohadi variety) was determined using a laboratory unit in the range of 4.08–38.40% (w.b.) of moisture content,…”
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Resistance to airflow through bulk pistachio nuts (Kalleghochi variety) as affected by moisture content, airflow rate, bed depth and fill method by Kashaninejad, M., Maghsoudlou, Y., Khomeiri, M., Tabil, L.G.

“…The prediction of airflow resistance is fundamental to the design of efficient drying and aeration systems for pistachio nuts. Using a laboratory unit, the…”
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Handling and frictional characteristics of soybean as a function of moisture content and variety by Kashaninejad, M., Ahmadi, M., Daraei, A., Chabra, D.

“…Handling and frictional properties of soybean are needed for the design of the storage, processing, drying, aeration and handling systems. In this research…”
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Preparation of Lycopene Emulsions by Whey Protein Concentrate and Maltodextrin and Optimization by Response Surface Methodology by Salimi, A., Maghsoudlou, Y., Jafari, S. M., Mahoonak, A. Sadeghi, Kashaninejad, M., Ziaiifar, A. M.

“…In this investigation, response surface methodology (RSM) was used to optimize preparation of lycopene emulsions. To do this, lycopene content (10-20%, w/w),…”
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Drying characteristics of purslane (Portulaca oleraceae L.) by Kashaninejad, M, Tabil, L.G

“…Thin layer drying rates of purslane were determined experimentally as a function of temperature with air velocity kept constant at 1.1 m/s and relative…”
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Physical and aerodynamic properties of paddy and white rice as a function of moisture content by Gharekhani, M, Kashaninejad, M, Daraei Garmakhany, A, Ranjbari, A

“…Knowledge of the physical properties of agricultural foods and products is important for designing the equipment for processing, transportation, sorting,…”
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Estimation of peroxidase activity in red cabbage by artificial neural network by Ghahfarrokhi, I. Shahabi, Garmakhany, A. Daraei, Kashaninejad, M, Dehghani, A.A

“…Enzymes in plant tissues can have undesirable or desirable effects on the quality of fruits and vegetables such as the post-harvest senescence, oxidation of…”
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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 by S.M.A. Razavi, M. Kashaninejad

“…Introduction  Ultrafiltration is one of the most common membrane processes in the dairy industry, especially for condensing and separating milk components…”
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Optimization of Pre‐Fry Microwave Drying of French Fries Using Response Surface Methodology and Genetic Algorithms by Hashemi Shahraki, M, Ziaiifar, A.M, Kashaninejad, S.M, Ghorbani, M

“…In this study, microwave pretreatment and frying conditions optimized with respect to quality attributes (moisture content, oil content, texture and color…”
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Optimization of concentrated yoghurt formulation containing skim milk, milk protein concentrate and soy flour using mixture design by rashidi, hassan, Kashaninejad, Morteza, baghaei, Homa, Ghaderi, Ali Reza

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Resistance of bulk pistachio nuts (Ohadi variety) to airflow by KASHANINEJAD, M, TABIL, L. G

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Study of Drying Behavior of Pumpkin by Convective Hot Air Drying– Cast Tape Drying by Askari, Bijan, Kashaninejad, Mahdi, Ziaiifar, Aman mohammad, Esmaeelzade, Ebrahim

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Sensitivity analysis of regression models of physicochemical and rheological properties of kashk containing flaxseed extract by rashidi, hassan, Kashaninejad, Morteza, Najaf Najafi, Masoud, Khorasaniyan, Fozhan

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