Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Screening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extractScreening of heating methods and optimization of consumption amounts for green synthesis of silver nanoparticles using mulberry leaf extract325343163710.22104/ift.2026.8000.2252FAFarhadRahmani-ChiyaneDepartment of Chemical Engineering, Faculty of Engineering, University of Kurdistan, Sanandaj, IranOmidAhmadiDepartment of Chemical Engineering, Faculty of Engineering, University of Kurdistan, Sanandaj, IranJournal Article20251117Thermal methods for accelerating green synthesis of nanoparticles to reduce energy consumption and improve product efficiency are highly important. Silver nanoparticles, due to their large surface-area-to-volume ratio and broad properties, are of great significance, and their green synthesis offers nanoparticles with suitable size, high surface stability, and low biological toxicity. In this study, mulberry leaf (Morus spp.) extract was used as the reducing agent for the green synthesis of silver nanoparticles. After screening various heating methods, microwave irradiation was selected due to its high concentration (ppm 56) and smaller average particle size (nm 79) compared with other heating methods. Subsequently, an experimental design based on a response surface methodology was conducted over the extract concentration range (w/v) from 0.90 to 0.10 (interpreted as 0.09–0.10) and a silver nitrate solution volume range of 1 mM within 5–15 mL. The green synthesis of silver nanoparticles proceeded under these conditions. Following optimization, results indicated that a leaf extract concentration of w/v 0.06 and a silver nitrate volume of approximately 11.69 mL were the most suitable for the synthesis process, yielding the highest nanoparticle concentration and the smallest average particle size, at around 62.42 ppm and 72 nm, respectively.Thermal methods for accelerating green synthesis of nanoparticles to reduce energy consumption and improve product efficiency are highly important. Silver nanoparticles, due to their large surface-area-to-volume ratio and broad properties, are of great significance, and their green synthesis offers nanoparticles with suitable size, high surface stability, and low biological toxicity. In this study, mulberry leaf (Morus spp.) extract was used as the reducing agent for the green synthesis of silver nanoparticles. After screening various heating methods, microwave irradiation was selected due to its high concentration (ppm 56) and smaller average particle size (nm 79) compared with other heating methods. Subsequently, an experimental design based on a response surface methodology was conducted over the extract concentration range (w/v) from 0.90 to 0.10 (interpreted as 0.09–0.10) and a silver nitrate solution volume range of 1 mM within 5–15 mL. The green synthesis of silver nanoparticles proceeded under these conditions. Following optimization, results indicated that a leaf extract concentration of w/v 0.06 and a silver nitrate volume of approximately 11.69 mL were the most suitable for the synthesis process, yielding the highest nanoparticle concentration and the smallest average particle size, at around 62.42 ppm and 72 nm, respectively.https://jift.irost.ir/article_1637_52c5189391854c93e8a0e1326e56c14f.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Evaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processingEvaluation of the effect of microbial transglutaminase enzyme and whey protein concentrate on sponge cake texture characteristics based on image processing345362164110.22104/ift.2026.8007.2254FAHosseinJooyandehAgricultural Sciences and Natural Resources University of Khuzestan0000-0002-1516-7052SamanAbdanan MahdizadehAssociate Professor, Department of Mechanics of Biosystems Engineering, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranSaraSanieeMSc., Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, IranJournal Article20251123Evaluation of cakes based on image processing provides the possibility of objective and reproducible measurement of appearance characteristics such as color uniformity and texture indicators, and as a result, it provides the basis for applying more precise and simple control over the quality of the product. The purpose of this study was to investigate the effect of transglutaminase (TG) and whey protein concentrate (WPC) additives on the textural characteristics of sponge cake according to the color characteristics of the product. In this research, the effect of TG enzyme treatment (0%, 0.05% and 0.1%) and addition of WPC (0%, 10% and 20%) on improving the uniformity, homogeneity and texture quality of sponge cake was analyzed based on the evaluation of structural changes using the gray level co-occurrence matrix (GLCM) method. The findings indicated that TG reduced the contrast and increased correlation and order in the tissue by creating covalent bonds; while WPC, by forming hydrogen and hydrophobic bonds, reduced prominence, increased energy and contrast compared to TG. The treatments containing higher percentages of TG and WPC had more uniformity, and among them, treatments T36 and T27 showed the best performance. Although the values related to some tables were not statistically significant, the gradual improvement process was clearly visible and WPC played a stronger effect in reducing tissue changes. These findings were consistent with previous studies and the decrease in contrast and entropy and increase in correlation with the addition of TG and WPC were confirmed. Finally, the combination of these two additives was introduced as an effective tool to improve the quality of cake texture.Evaluation of cakes based on image processing provides the possibility of objective and reproducible measurement of appearance characteristics such as color uniformity and texture indicators, and as a result, it provides the basis for applying more precise and simple control over the quality of the product. The purpose of this study was to investigate the effect of transglutaminase (TG) and whey protein concentrate (WPC) additives on the textural characteristics of sponge cake according to the color characteristics of the product. In this research, the effect of TG enzyme treatment (0%, 0.05% and 0.1%) and addition of WPC (0%, 10% and 20%) on improving the uniformity, homogeneity and texture quality of sponge cake was analyzed based on the evaluation of structural changes using the gray level co-occurrence matrix (GLCM) method. The findings indicated that TG reduced the contrast and increased correlation and order in the tissue by creating covalent bonds; while WPC, by forming hydrogen and hydrophobic bonds, reduced prominence, increased energy and contrast compared to TG. The treatments containing higher percentages of TG and WPC had more uniformity, and among them, treatments T36 and T27 showed the best performance. Although the values related to some tables were not statistically significant, the gradual improvement process was clearly visible and WPC played a stronger effect in reducing tissue changes. These findings were consistent with previous studies and the decrease in contrast and entropy and increase in correlation with the addition of TG and WPC were confirmed. Finally, the combination of these two additives was introduced as an effective tool to improve the quality of cake texture.https://jift.irost.ir/article_1641_10c272d06794d3e5785d5e7c5356e9ff.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Cluster analysis of smart food packaging technologies based on technological complexity and environmental sustainability: A case study of strawberriesCluster analysis of smart food packaging technologies based on technological complexity and environmental sustainability: A case study of strawberries363382166610.22104/ift.2026.8178.2278FAKhadijehRajablooPhD Candidate in Food Science and Engineering, Aras International Campus, University of TehranSeyed HadiRazaviProfessor, Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of TehranZahraEmam JomehProfessor, Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of TehranJournal Article20260310Global food supply chains are increasingly challenged by high levels of food loss, short shelf life of perishable products, and growing consumer demand for food safety, quality assurance, and transparency. Conventional food packaging systems, which primarily serve passive protective functions, are no longer sufficient to address these challenges, particularly for highly perishable fruits such as strawberries. In response, smart packaging has emerged as an innovative technological solution capable of monitoring product quality, environmental conditions, and supply chain integrity through the integration of sensors, indicators, and digital communication technologies. Despite its technical potential, the large-scale adoption of smart packaging remains limited, mainly due to uncertainties related to pricing, economic feasibility, and market acceptance. The price of smart packaging is influenced by a complex interaction of technological complexity, functional performance, and sustainability considerations. However, empirical studies that simultaneously quantify these economic drivers and contextualize them within global scientific trends remain scarce. Therefore, this study aims to analyze the key determinants of smart packaging pricing using a convergent mixed-methods approach. Specifically, it seeks to (i) quantitatively evaluate the effects of technological complexity, functional added value, and environmental sustainability on pricing, and (ii) qualitatively map the conceptual structure and dominant research streams in the international smart packaging literature. By integrating economic modeling with text-mining-based knowledge mapping, this research provides a comprehensive understanding of how scientific priorities align—or conflict—with market valuation mechanisms in the smart food packaging domain.Global food supply chains are increasingly challenged by high levels of food loss, short shelf life of perishable products, and growing consumer demand for food safety, quality assurance, and transparency. Conventional food packaging systems, which primarily serve passive protective functions, are no longer sufficient to address these challenges, particularly for highly perishable fruits such as strawberries. In response, smart packaging has emerged as an innovative technological solution capable of monitoring product quality, environmental conditions, and supply chain integrity through the integration of sensors, indicators, and digital communication technologies. Despite its technical potential, the large-scale adoption of smart packaging remains limited, mainly due to uncertainties related to pricing, economic feasibility, and market acceptance. The price of smart packaging is influenced by a complex interaction of technological complexity, functional performance, and sustainability considerations. However, empirical studies that simultaneously quantify these economic drivers and contextualize them within global scientific trends remain scarce. Therefore, this study aims to analyze the key determinants of smart packaging pricing using a convergent mixed-methods approach. Specifically, it seeks to (i) quantitatively evaluate the effects of technological complexity, functional added value, and environmental sustainability on pricing, and (ii) qualitatively map the conceptual structure and dominant research streams in the international smart packaging literature. By integrating economic modeling with text-mining-based knowledge mapping, this research provides a comprehensive understanding of how scientific priorities align—or conflict—with market valuation mechanisms in the smart food packaging domain.https://jift.irost.ir/article_1666_86d7c8a08b4aaa1bc7c599473f5dddda.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Simultaneous use of precooling process and modified atmosphere packaging on the quality properties and shelf life of sweet cherrySimultaneous use of precooling process and modified atmosphere packaging on the quality properties and shelf life of sweet cherry383404167810.22104/ift.2026.8185.2281FAHabibehNalbandiuniversity of tabrizSadeghSeyedlouDepartment of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, TabrizMediaSighar GhiasiDepartment of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, TabrizShamsollahAbdolahpourDepartment of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, TabrizJournal Article20260325Precooling process and modified atmosphere packaging, have a significant effect on maintaining quality and increasing the shelf life of sweet cherry. In this study the effect of precooling methods, type of packaging and storage time were studied on the quality properties of sweet cherry. The precooling methods was the forced air cooling (FAC), hydrocooling (HC) and no cooling (NC). The type of packaging was the commercial package (CP) and modified atmosphere packaging (MAP). Fruit was stored at 3 ˚C for 20 days and fruit quality was measured at the harvesting day, and days 4, 8, 12, 16 and 20. The quality properties were the mass loss, decay, stem browning and TSS. In addition, fruit were stored for 6 days at ambient temperature (28 ˚C) after storing at cold storage. For example, fruit which exited from cold storage after 4 days, were stored at laboratory (at 28 ˚C) for other 6 days. The results indicated the lowest mass loss by the value of 0.24 % was observed in the fruit cooled by FAC method and then packed as MAP (FAC+MAP). The stem browning in the fruit packed as MAP by the value of 7.64 % was lower than those packed in the CP (11.57 %). Firmness and TSS was better preserved in the fruit which cooled. At all treatment, no decay was observed during the cold storage of fruit. In addition, the storage of all fruit at the ambient temperature showed that the lowest mass loss of fruit (2.04 %) and stem browning (43.90 %) was obtained in the fruit treated by the FAC+MAP and no decay was observed in the fruit up to 4 days. Therefore, precooling of sweet cherry by the FAC and following packing as MAP was the best method to storage the fruit.Precooling process and modified atmosphere packaging, have a significant effect on maintaining quality and increasing the shelf life of sweet cherry. In this study the effect of precooling methods, type of packaging and storage time were studied on the quality properties of sweet cherry. The precooling methods was the forced air cooling (FAC), hydrocooling (HC) and no cooling (NC). The type of packaging was the commercial package (CP) and modified atmosphere packaging (MAP). Fruit was stored at 3 ˚C for 20 days and fruit quality was measured at the harvesting day, and days 4, 8, 12, 16 and 20. The quality properties were the mass loss, decay, stem browning and TSS. In addition, fruit were stored for 6 days at ambient temperature (28 ˚C) after storing at cold storage. For example, fruit which exited from cold storage after 4 days, were stored at laboratory (at 28 ˚C) for other 6 days. The results indicated the lowest mass loss by the value of 0.24 % was observed in the fruit cooled by FAC method and then packed as MAP (FAC+MAP). The stem browning in the fruit packed as MAP by the value of 7.64 % was lower than those packed in the CP (11.57 %). Firmness and TSS was better preserved in the fruit which cooled. At all treatment, no decay was observed during the cold storage of fruit. In addition, the storage of all fruit at the ambient temperature showed that the lowest mass loss of fruit (2.04 %) and stem browning (43.90 %) was obtained in the fruit treated by the FAC+MAP and no decay was observed in the fruit up to 4 days. Therefore, precooling of sweet cherry by the FAC and following packing as MAP was the best method to storage the fruit.https://jift.irost.ir/article_1678_2cb6b10338a7fc4117a80da24b582060.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260701Nanoencapsulation of barley and rice sprout extracts: The key role of combined plasma-ultrasound extraction in a comparative studyNanoencapsulation of barley and rice sprout extracts: The key role of combined plasma-ultrasound extraction in a comparative study405427165610.22104/ift.2026.8091.2263FABehnazKavianiDepartment of food science and technology,sari agricultural sciences and natural resources universityRezaEsmaeilzadeh KenariDepartment of food science and technology,sari agricultural sciences and natural resources university0000-0002-3790-0737RezaFarahmandfarDepartment of food science and technology,sari agricultural sciences and natural resources university0000-0002-0037-4139Journal Article20251231Introduction: Oxidative rancidity is a major challenge for the shelf-life of polyunsaturated vegetable oils like sunflower oil.s. Barley and rice sprouts are rich sources of bioactive phenolic and flavonoid compounds with high antioxidant potential.. Cold plasma (CP) and ultrasound-assisted extraction (UAE) are two promising green methods. CP modifies surface structure via active species, while UAE enhances mass transfer through cavitation. Their combination may have synergistic effects. Furthermore, the low stability and bioavailability of plant extracts in food matrices necessitate encapsulation. Nanocapsulation using natural biopolymers like whey protein isolate (WPI) and Lepidium sativum seed gum (LPSG) can protect bioactive compounds and enable controlled release. This study aims to: 1) Evaluate and compare the efficiency of UAE, CP, and combined CP-UAE methods for extracting bioactive compounds from barley and rice sprouts, 2) Investigate the impact of encapsulating the best-performing extracts in WPI and LPSG on the physicochemical properties of nanocapsules, and 3) Determine the efficacy of optimized nanocapsules in enhancing the oxidative stability of sunflower oil, presenting an integrated natural alternative to synthetic antioxidants.<br><br>Materials and Methods: Barley and rice sprouts were germinated,dried, and powdered. Extracts were obtained using three methods: UAE (35 kHz, 35°C, 30 min), CP (Dielectric Barrier Discharge, nitrogen, 30 kV, 5 min), and a combined method (CP pre-treatment followed by UAE). Extraction yield, total phenolic content (TPC, Folin-Ciocalteu), and total flavonoid content (TFC, aluminum chloride method) were measured. Antioxidant activity was evaluated via DPPH radical scavenging and FRAP assays at concentrations of 200-1000 ppm. Selected extracts were nanocapsulated using an emulsification-sonication method with WPI and LPSG as wall materials, followed by freeze-drying. <br><br>Results and Discussion: The combined CP-UAE method yielded the highest extraction efficiency,TPC, and TFC for both sprouts, with barley sprout extract (BCP-UAE) showing the best results (14.01% yield, 4.11 mg GAE/g, 3.65 mg QE/g).Introduction: Oxidative rancidity is a major challenge for the shelf-life of polyunsaturated vegetable oils like sunflower oil.s. Barley and rice sprouts are rich sources of bioactive phenolic and flavonoid compounds with high antioxidant potential.. Cold plasma (CP) and ultrasound-assisted extraction (UAE) are two promising green methods. CP modifies surface structure via active species, while UAE enhances mass transfer through cavitation. Their combination may have synergistic effects. Furthermore, the low stability and bioavailability of plant extracts in food matrices necessitate encapsulation. Nanocapsulation using natural biopolymers like whey protein isolate (WPI) and Lepidium sativum seed gum (LPSG) can protect bioactive compounds and enable controlled release. This study aims to: 1) Evaluate and compare the efficiency of UAE, CP, and combined CP-UAE methods for extracting bioactive compounds from barley and rice sprouts, 2) Investigate the impact of encapsulating the best-performing extracts in WPI and LPSG on the physicochemical properties of nanocapsules, and 3) Determine the efficacy of optimized nanocapsules in enhancing the oxidative stability of sunflower oil, presenting an integrated natural alternative to synthetic antioxidants.<br><br>Materials and Methods: Barley and rice sprouts were germinated,dried, and powdered. Extracts were obtained using three methods: UAE (35 kHz, 35°C, 30 min), CP (Dielectric Barrier Discharge, nitrogen, 30 kV, 5 min), and a combined method (CP pre-treatment followed by UAE). Extraction yield, total phenolic content (TPC, Folin-Ciocalteu), and total flavonoid content (TFC, aluminum chloride method) were measured. Antioxidant activity was evaluated via DPPH radical scavenging and FRAP assays at concentrations of 200-1000 ppm. Selected extracts were nanocapsulated using an emulsification-sonication method with WPI and LPSG as wall materials, followed by freeze-drying. <br><br>Results and Discussion: The combined CP-UAE method yielded the highest extraction efficiency,TPC, and TFC for both sprouts, with barley sprout extract (BCP-UAE) showing the best results (14.01% yield, 4.11 mg GAE/g, 3.65 mg QE/g).https://jift.irost.ir/article_1656_712a3c9878efeae8ff06d57432016ceb.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260701Extraction of phenolic compounds and determination of antioxidant activity of the aerial parts of Amygdalus LycioidesExtraction of phenolic compounds and determination of antioxidant activity of the aerial parts of Amygdalus Lycioides429441166210.22104/ift.2026.8105.2266FAMinaArab ZadehIslamic Azad University, Pharmaceutical Sciences Branch, Department of Food ScienceAkramSharifiDepartment of Food Science and Technology, Qa.C., Islamic Azad University, Qazvin, Iran.0000-0003-1315-5266MaghsodAmiriDepartment of Industrial Management, Faculty of Management and Accounting, Allameh Tabataba'i University, Tehran, IranJournal Article20251231The objective of this study was to extraction and evaluation of bioactive compounds from the aerial parts of Amygdalus lycioides. Three extraction methods were evaluated. Decoction using ethanol–water and methanol–water solvents at 70 °C for 30 min;<br><br>Maceration using ethanol–water and methanol–water solvents at 25 °C for 3 days; and<br><br>Ultrasonic-assisted extraction with ethanol–water and methanol–water solvents at 50 °C for 15 min under a continuous frequency of 40 kHz. The best extraction conditions were selected based on extraction yield, antioxidant activity, and total phenolic content (TPC) using a fuzzy inference system. The results indicated that the ultrasound-assisted extraction with ethanol–water solvent exhibited the highest antioxidant activity (86.26%) and total phenolic content (429.25 mg GAE/100 mL), while the decoction method with methanol–water showed the lowest values (76.80% and 325.08 mg GAE/100 mL, respectively). According to the fuzzy ranking, the ultrasound-assisted ethanol–water method obtained the highest score (89.2), followed by the ultrasound-assisted methanol–water method (88.5), whereas the other extraction methods had equal scores of 50. Furthermore, HPLC–MS analysis of the Amygdalus lycioides extract revealed the presence of abundant polyphenolic compounds such as Quercetin (26.66 µg/mg) and Caffeic acid (9.069 µg/mg). Considering the actual values of extraction yield, phenolic content, antioxidant activity, and solvent safety, the ultrasound-assisted ethanolic extraction was identified as the most suitable and best method.The objective of this study was to extraction and evaluation of bioactive compounds from the aerial parts of Amygdalus lycioides. Three extraction methods were evaluated. Decoction using ethanol–water and methanol–water solvents at 70 °C for 30 min;<br><br>Maceration using ethanol–water and methanol–water solvents at 25 °C for 3 days; and<br><br>Ultrasonic-assisted extraction with ethanol–water and methanol–water solvents at 50 °C for 15 min under a continuous frequency of 40 kHz. The best extraction conditions were selected based on extraction yield, antioxidant activity, and total phenolic content (TPC) using a fuzzy inference system. The results indicated that the ultrasound-assisted extraction with ethanol–water solvent exhibited the highest antioxidant activity (86.26%) and total phenolic content (429.25 mg GAE/100 mL), while the decoction method with methanol–water showed the lowest values (76.80% and 325.08 mg GAE/100 mL, respectively). According to the fuzzy ranking, the ultrasound-assisted ethanol–water method obtained the highest score (89.2), followed by the ultrasound-assisted methanol–water method (88.5), whereas the other extraction methods had equal scores of 50. Furthermore, HPLC–MS analysis of the Amygdalus lycioides extract revealed the presence of abundant polyphenolic compounds such as Quercetin (26.66 µg/mg) and Caffeic acid (9.069 µg/mg). Considering the actual values of extraction yield, phenolic content, antioxidant activity, and solvent safety, the ultrasound-assisted ethanolic extraction was identified as the most suitable and best method.https://jift.irost.ir/article_1662_b2531e7bb29bf22e1daae486fae3417a.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Effect of combined osmotic–ultrasound pretreatment on physical properties and surface microstructure of freeze‑dried apple cubes using a two‑dimensional wavelet transform approachEffect of combined osmotic–ultrasound pretreatment on physical properties and surface microstructure of freeze‑dried apple cubes using a two‑dimensional wavelet transform approach443463166510.22104/ift.2026.8126.2270FASamiraBaratian GhorghiPhD student of Food Science and Technology, Ferdowsi University of Mashhad (FUM)MortezaKashaninejadAssistant Professor, Department of Green Technologies in Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, IranMohsenHeydariAssistant Professor, Department of Green Technologies in Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, IranKhashayarSarabandiAssistant Professor, Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran0000-0002-0838-4323AlirezaVasieeAssistant Professor, Department of Food Safety and Quality Control, Research Institute of Food Science and Technology (RIFST), Mashhad, IranJournal Article20260128Osmotic solution concentration and ultrasonic pretreatment duration are crucial parameters influencing process efficiency and product quality in freeze-drying. Investigating the combined effect of these factors on the physicochemical properties of freeze-dried fruit is therefore essential. This study evaluated the impact of varying sucrose solution concentrations (40-60 wt%) and ultrasonic pretreatment times (10-50 min) on several characteristics of freeze dried apple cubes, including water loss after osmotic dehydration, weight loss after drying, water absorption capacity, textural properties (hardness and adhesiveness), overall color change (ΔE), surface shrinkage, edge parameters (EL and ED), and two-dimensional wavelet transform coefficients (LL, LH, HL, and HH). Response Surface Methodology (RSM) analysis revealed that increasing osmotic concentration significantly reduced surface shrinkage, overall color change, and edge parameters. Ultrasonic pretreatment duration significantly decreased hardness, while adhesiveness was unaffected by either variable. Wavelet analysis indicated that LL and HL subbands were significantly responsive to both factors, HH responded only to osmotic concentration, and LH showed no significant response. Overall, osmotic solution concentration played a dominant role in preserving visual quality and surface microstructure, whereas ultrasonic pretreatment primarily affected textural properties.The combined application of these two pretreatments may therefore improve several quality attributes of freeze dried apples simultaneously.Osmotic solution concentration and ultrasonic pretreatment duration are crucial parameters influencing process efficiency and product quality in freeze-drying. Investigating the combined effect of these factors on the physicochemical properties of freeze-dried fruit is therefore essential. This study evaluated the impact of varying sucrose solution concentrations (40-60 wt%) and ultrasonic pretreatment times (10-50 min) on several characteristics of freeze dried apple cubes, including water loss after osmotic dehydration, weight loss after drying, water absorption capacity, textural properties (hardness and adhesiveness), overall color change (ΔE), surface shrinkage, edge parameters (EL and ED), and two-dimensional wavelet transform coefficients (LL, LH, HL, and HH). Response Surface Methodology (RSM) analysis revealed that increasing osmotic concentration significantly reduced surface shrinkage, overall color change, and edge parameters. Ultrasonic pretreatment duration significantly decreased hardness, while adhesiveness was unaffected by either variable. Wavelet analysis indicated that LL and HL subbands were significantly responsive to both factors, HH responded only to osmotic concentration, and LH showed no significant response. Overall, osmotic solution concentration played a dominant role in preserving visual quality and surface microstructure, whereas ultrasonic pretreatment primarily affected textural properties.The combined application of these two pretreatments may therefore improve several quality attributes of freeze dried apples simultaneously.https://jift.irost.ir/article_1665_e8d92f99edd25e2cef48eca48320a1a5.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X13420260723Simultaneous use of combined hot air-infrared methods through different cycles of intermittent infrared during the drying of carrot slicesSimultaneous use of combined hot air-infrared methods through different cycles of intermittent infrared during the drying of carrot slices465481169310.22104/ift.2026.1693FAHabibehNalbandiuniversity of tabrizSadeghSeyedlouDepartment of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, TabrizMaryamRanjouryDepartment of Biosystems Engineering, Faculty of Agriculture, University of Tabriz, TabrizJournal Article20260429Drying is an important method to preserve foodstuffs and agricultural products. Intermittent drying techniques are new methods that have been developed recently in which the heating source is turned off at certain cycles. In this research, the effect of the intermittent drying method and its cycles on the drying time, effective moisture diffusivity, and qualitative characteristics of carrot slices was studied. Three different cycles were investigated. In the first cycle, the infrared source was turned on for 5 min and then turned off for 10 min (HA IR (I:5 10)). In the second cycle, the infrared source was turned on for 10 min and then turned off for 10 min (HA IR (I:10 10)). In the last cycle, the infrared source was turned on for 10 min and then turned off for 5 min (HA IR (I:10 5)). To compare the results, the drying process was also studied using continuous hot air–infrared drying (HA IR), hot air drying (HA) and the IR drying. The results showed that the drying time of carrot slices using HA, IR, HA IR, HA IR (I:5 10), HA IR (I:10 5), and HA IR (I:10 10) drying methods was 257, 242, 166, 227, 219, and 203 min, respectively. The effective moisture diffusivity of carrot slices was in the range of 6.227×10⁻¹¹ to 9.226×10⁻¹¹ m²/s. The lowest values of true density and shrinkage were observed in the samples dried by the intermittent treatment HA IR (I:10 10), with values of 1.043 g/cm³ and 83.94%, respectively. The color change of the peripheral and central parts of the samples dried by HA IR (I:10 10) was the lowest, with values of 7.47 and 6.43, respectively. Intermittent hot air–infrared drying, HA IR (I:10 10), helped preserve the quality of the dried samples.Drying is an important method to preserve foodstuffs and agricultural products. Intermittent drying techniques are new methods that have been developed recently in which the heating source is turned off at certain cycles. In this research, the effect of the intermittent drying method and its cycles on the drying time, effective moisture diffusivity, and qualitative characteristics of carrot slices was studied. Three different cycles were investigated. In the first cycle, the infrared source was turned on for 5 min and then turned off for 10 min (HA IR (I:5 10)). In the second cycle, the infrared source was turned on for 10 min and then turned off for 10 min (HA IR (I:10 10)). In the last cycle, the infrared source was turned on for 10 min and then turned off for 5 min (HA IR (I:10 5)). To compare the results, the drying process was also studied using continuous hot air–infrared drying (HA IR), hot air drying (HA) and the IR drying. The results showed that the drying time of carrot slices using HA, IR, HA IR, HA IR (I:5 10), HA IR (I:10 5), and HA IR (I:10 10) drying methods was 257, 242, 166, 227, 219, and 203 min, respectively. The effective moisture diffusivity of carrot slices was in the range of 6.227×10⁻¹¹ to 9.226×10⁻¹¹ m²/s. The lowest values of true density and shrinkage were observed in the samples dried by the intermittent treatment HA IR (I:10 10), with values of 1.043 g/cm³ and 83.94%, respectively. The color change of the peripheral and central parts of the samples dried by HA IR (I:10 10) was the lowest, with values of 7.47 and 6.43, respectively. Intermittent hot air–infrared drying, HA IR (I:10 10), helped preserve the quality of the dried samples.https://jift.irost.ir/article_1693_b59a51a3c0bf9c5228fde841714f523a.pdf