| سينتيك افت رطوبت ومقايسه كيفيت ورقه هاي گوجه فرنگي درمرحله خشك شدن با سه روش خورشيدي آفتابي سنتي و هواي خشك |
NULL |
1388 |
01 |
Journal |
|
| تعيين ضريب نفوذ رطوبت در پنير سفيد ايراني طي مرحله آب نمك گذاري |
NULL |
1388 |
01 |
Journal |
|
| اثر دما و زمان فرايند حرارتي بر خواص كيفي كنسرو زيتون سبز |
|
1387 |
07 |
Conference |
هجدهمين كنگره ملي علوم و صنايع غذايي |
| مدلسازي رياضي سينتيك خشك كردن لايه نازك پسته با استفاده از خشك كن كابينتي |
|
1387 |
07 |
Conference |
هجدهمين كنگره ملي علوم و صنايع غذايي |
| تعيين ضريب نفوذ نمك و رطوبت در طي نمك پاشي خشك پنير سفيد توليد شده به روش اولترافيلتراسيون |
|
1386 |
08 |
Conference |
هفدهمين كنگره ملي صنايع غذايي كشور |
| Two-stage freezing of part baked breads application and optimization |
NULL |
1386 |
07 |
Journal |
|
| Examining crust problems of frozen bread |
NULL |
1385 |
05 |
Journal |
|
| Effect of high-pressure processing on the mechanical and barrier properties of selected packagings |
NULL |
1385 |
05 |
Journal |
|
| Effective moisture diffusivity and water activity of frozen part baked bread |
NULL |
1384 |
10 |
Journal |
|
| Extraction of pectin from sunflower heads and studying of its functional properties |
NULL |
1384 |
01 |
Journal |
|
| Simulation of coupled heat and mass transfer during freezing of a porous humid matrix |
NULL |
1383 |
06 |
Journal |
|
| Thermophysical properties evolution of French partly baked bread during freezing |
NULL |
1383 |
05 |
Journal |
|
| Heat and mass transfer in par baked bread during freezing |
NULL |
1383 |
03 |
Journal |
|
| Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1) Thermophysical properties and water activity |
NULL |
1383 |
02 |
Journal |
|
| Transport properties of a high porosity model food at above and sub-freezing temperature. Part 2) Evaluation of the effective moisture diffusivity from drying data |
NULL |
1383 |
02 |
Journal |
|
| Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures |
NULL |
1382 |
08 |
Journal |
|
| Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food. |
NULL |
1381 |
01 |
Journal |
|
| The acidification effect of crushed tomatoes on the quality of tomato paste |
|
1377 |
03 |
Conference |
همايش و نمايشگاه بزرگ صنايع غذايي كشور |
| Crystallization phenomenon in concentrated sour cherry juice |
|
1377 |
03 |
Conference |
همايش و نمايشگاه بزرگ صنايع غذايي كشور |