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Author: search.filters.author.Ramina Moalemzadeh Ansari

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    Item type:Publication,
    Bread Staling Measurement Techniques: A Review
    (United Scientific Group, 2024-05-31)
    Toktam Mohammadi-Moghaddam
    ;
    Mohammad Morshedi
    ;
    Ramina Moalemzadeh Ansari
    ;
    Amir Golmohammadi
    ;
    Afsaneh Morshedi
    The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy. One of the most significant problems in bread production and consumption is its staleness, which begins immediately after baking. Staling is divided into two categories: texture and microbial changes. Texture changes occur first due to moisture migration, followed by microbial changes. Ultimately, the aroma, flavor, and texture of bread become undesirable to consumers. There are many methods for evaluation staling: chemical, macroscopic, rheological, microscopic, structural features, and molecular features methods. All these methods are effective and can be used according to the facilities and conditions of the producers.
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    Item type:Publication,
    Review of Some Thermal Methods in Drying and Roasting Processes
    (United Scientific Group, 2024-09-18)
    Toktam Mohammadi-Moghaddam
    ;
    Mohammad Morshedi
    ;
    Ramina Moalemzadeh Ansari
    ;
    Afsaneh Morshedi
    ;
    VALDES ALARCON, MARCOS EDUARDO  
    Thermal processing is a routine procedure in food science, with two important methods being drying and roasting. During thermal processing, simultane-ous heat and mass transfer occur, where the distribution of heat and humidity depends on effective diffusivity. Various methods exist for achieving this, each differing in efficiency and energy consumption. The conventional method of thermal processing involves hot air (HA) or convection, which typically requires sig-nificantly more energy and time (at least 25%). However, there are newer thermal processing methos based on radiation, each with their own advantages and disad-vantages. Nevertheless, all radiation-based methods generally consume less time and energy compared to the HA method. Different thermal processing methods have been studied and reviewed with regard to their energy consumption and effective diffusivity. In summary, while HA remains the routine method in indus-tries, it demands considerably more energy and time compared to radiation-based methods. Radiofrequency is a non-thermal method that can also be employed to enhance the efficiency of various processing techniques.