Search Results - "Razavi, S.M.A."

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature by Hosseini-Parvar, S.H., Matia-Merino, L., Goh, K.K.T., Razavi, S.M.A., Mortazavi, S.A.

“…Steady shear flow behavior of basil seed gum (BSG) was investigated between 0.5% and 2% (wt/wt) concentration and temperatures of 5–85 °C. BSG showed shear…”
Get full text

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent by Koocheki, A., Mortazavi, S.A., Shahidi, F., Razavi, S.M.A., Taherian, A.R.

“…The rheological properties of Alyssum homolocarpum seed mucilage as influences of gum concentrations (1.5%, 2%, 2.5%, 3%, 3.5% and 4%) and temperatures (5, 25,…”
Get full text

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids by BahramParvar, M, Razavi, S.M.A, Khodaparast, M.H.H

“…The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological…”
Get full text

Effect of Moisture Contents and Compression Axes on Physical and Mechanical Properties of Pistachio Kernel by Razavi, S.M.A, Edalatian, M.R

“…Selected mechanical properties of pistachio kernel of Ohadi cultivar, such as deformation, deformation ratio, rupture force, rupture strength, toughness, and…”
Get full text

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…”
Get full text

Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese by Farahmandfar, R, Tehrani, M. Mazaheri, Razavi, S.M.A, Najafi, M.B. Habibi

“…The objective of this study was to determine the effect of soy cheese (tofu) and trisodium citrate (TSC) concentration on physicochemical properties of pizza…”
Get full text

IMAGE ANALYSIS AND DYNAMIC MODELING OF THIN-LAYER DRYING OF OSMOTICALLY DEHYDRATED PUMPKIN by ZENOOZIAN, M. SHAFAFI, FENG, H, RAZAVI, S.M.A, SHAHIDI, F, POURREZA, H.R

“…This study was conducted to investigate the effect of osmotic dehydration as a pretreatment on hot-air drying kinetics of pumpkin, to evaluate the best model…”
Get full text

Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream by Morteza Kashaninejad, S.M.A. Razavi, Mohammad Reza Salahi

“…In this study, the effects of different amounts of carboxymethyl cellulose (CMC) (0 to 0.2%), cress seed gum (CSG) (0 to 0.2%), whey protein concentrate (WPC)…”
Get full text

Reduced fat sesame paste/date syrup blend: a novel product by Habibi-Najafi, M.B, Razavi, S.M.A

Get full text

Purification of Raw Cane Sugar by Micellar-Enhanced Ultrafiltration Process Using Linear Alkylbenzene Sulphonate: Purification of Raw Cane Sugar by MEUF Using Las by Hakimzadeh, Vahid, Mousavi, S.M., Elahi, M., Razavi, S.M.A.

Get full text

Purification of Raw Cane Sugar by Micellar‐Enhanced Ultrafiltration Process Using Linear Alkylbenzene Sulphonate by Hakimzadeh, Vahid, Mousavi, S.M., Elahi, M., Razavi, S.M.A.

“…Raw sugars need to be refined again for attainment of superior quality. In recent years, membrane technology has been widely used in food industry, including…”
Get full text

The flow properties of honey–malt spread by Dianat, M, Taghizadeh, M, Shahidi, F, Razavi, SMA

“…In this study, the effect of barley malt extract at two brix levels (74 and 79 °Bx) and three ratios of malt extract/honey (65:35, 70:30 and 75:25) on the flow…”
Get full text

The specific heat of pistachio nuts as affected by moisture content, temperature, and variety by Razavi, Seyed M.A., Taghizadeh, Masoud

“…The specific heat of Iranian pistachio nuts was measured as a function of variety (Ohadi, Momtaz, Sefid, and Kalle-Ghochi), moisture content (initial moisture…”
Get full text

The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature by Razavi, Seyed M.A., Habibi Najafi, Mohammad B., Alaee, Zahra

“…The rheological behavior of reduced fat sesame paste/date syrup blends were determined using Brookfield rotational viscometer and the effect of fat replacers…”
Get full text

Modeling Time-Independent Rheological Behavior of Pistachio Butter by Taghizadeh, M., Razavi, S.M.A.

“…Pistachio butter is a semi-solid paste, which is produced from ground and roasted pistachio kernels. In this study, the flow curves and effect of different…”
Get full text

Modeling of the ions rejection of sugar beet press water by nanofiltration using the “DSPM” model by M. Shahidi Noghabi, S.M. Mousavi, S.M.A. Razavi, M. Elahi

“…In this study, the beet pulp pressing water using nanofiltration process investigated. The effect of temperature (25, 40 and 55 °C), the transmembrane pressure…”
Get full text

Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup by Razavi, S.M.A., Najafi, M.B. Habibi, Alaee, Z.

“…In this paper, the time-dependent flow behavior of reduced fat sesame paste with date syrup were assessed using Brookfield rotational viscometer as a function…”
Get full text

Dynamic prediction of milk ultrafiltration performance: A neural network approach by Razavi, S.M.A, Mousavi, S.M, Mortazavi, S.A

“…Neural network models were tested in connection with the dynamic prediction of permeate flux ( J P ), total hydraulic resistance ( R T ) and the solutes…”
Get full text

Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition by Yousefi, A.R., Razavi, S.M.A.

“…The rheological properties of native wheat starch (NWS), cross‐linked wheat starch (CLWS) and hydroxypropylated wheat starch (HPWS) gels at two concentrations…”
Get full text