Innovative Food Technologies

Evaluation of some thermodynamic and physical properties of garlic different thickness under drying by microwave method with ultrasonic pretreatment

Volume 7, Issue 4, Summer 2020, Pages 641-657

Ebrahim Taghinezhad, Mohammad Kaveh

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Exergy Analysis for Parboiled Paddy Drying in Infrared - Hot Air Combined Dryer

Volume 7, Issue 3, Spring 2020, Pages 447-460

10.22104/jift.2020.3831.1908

Ali Kiapey, Ebrahim Taghinezhad, Mahdi Ghasemi-Varnamkhasti, Mostafa Bahrami

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Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method

Volume 7, Issue 2, Winter 2020, Pages 277-298

10.22104/jift.2019.3600.1863

Ebrahim Taghinezhad, Mohammad Kaveh, Vali Rasooli Sharabiani

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Modeling and Optimization of Energy Parameters in Rosmarinus officinalis Drying with Microwave Pretreatment

Volume 7, Issue 1, Autumn 2019, Pages 17-29

10.22104/jift.2019.3500.1839

Vali Rasooli Sharabiani, Ebrahim Taghinezhad, Ramzan Hadipour Rokni

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The effect of combination dryer of hot air – infrared and microwave on some quality properties of parboiled rice

Volume 5, Issue 1, Autumn 2017, Pages 25-38

10.22104/jift.2017.472

Ebrahim Taghinezhad, Vali Rasooli Sharabiani

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