Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks
1. Prediction of the changes in physicochemical properties of key lime juice during IR thermal processing by artificial neural networks

Sara Aghajanzadeh; Mohammad Ganjeh; Seid Mahdi Jafari; Mahdi Kashaninejad; Aman Mohammad Ziaiifar

Volume 3, Issue 2 , Summer and Autumn 2020, , Pages 95-100

http://dx.doi.org/10.22059/jfabe.2020.306719.1057

Abstract
  Thermal processing of the key lime juice leads to the inactivation of pectin methylesterase (PME) and the degradation of ascorbic acid (AA). These changes affect directly the cloud ...  Read More
Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree
2. Prediction of the physicochemical properties of quince puree during thermal treatment using M5 decision tree

Mehdi Saberi; Aman Mohammad Ziaiifar; Mahdi Kashaninejad; Mehran Aalami; Habib Ollah Mirzaei; Khalil Ghorbani; Sara Aghajanzadeh

Volume 2, Issue 2 , Summer and Autumn 2019, , Pages 139-146

Abstract
  Thermal pasteurization is known as the most common method in food processing. In this study, the effectiveness of come up time on inactivation of heat resistance isoform of polyphenol ...  Read More