J
Jalal Dehghannya
Researcher at University of Tabriz
Publications - 65
Citations - 1584
Jalal Dehghannya is an academic researcher from University of Tabriz. The author has contributed to research in topics: Osmotic dehydration & Moisture. The author has an hindex of 22, co-authored 55 publications receiving 1020 citations. Previous affiliations of Jalal Dehghannya include McGill University & University of Tehran.
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Development and characterization of biocomposite films made from kefiran, carboxymethyl cellulose and Satureja Khuzestanica essential oil.
Seyedeh-Maryam Hasheminya,Reza Rezaei Mokarram,Babak Ghanbarzadeh,Hamed Hamishekar,Hossein Samadi Kafil,Jalal Dehghannya +5 more
TL;DR: Evaluated films incorporated with Satureja Khuzestanica essential oil indicated their inhibitory effects against Staphylococcus aureus and Escherichia coli bacteria.
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Mathematical Modeling Procedures for Airflow, Heat and Mass Transfer During Forced Convection Cooling of Produce: A Review
TL;DR: In this article, the authors give comprehensive and detailed mathematical modeling procedures for the airflow, heat and mass transfer occurred during forced convection cooling of produce in order to optimize the cooling process.
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Novel nanocomposites based on fatty acid modified cellulose nanofibers/poly(lactic acid): Morphological and physical properties
TL;DR: In this article, a novel poly(lactic acid) (PLA) based nanocomposite, reinforced by cellulose nanofibers (CNFs) was prepared.
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Effective strategies for reduction of oil content in deep-fat fried foods: a review
TL;DR: In this article, a review summarizes up-to-date findings regarding the related works of literature undertaken in order to reduce oil content in fried foods, emphasizing the importance of modifying product surface and frying technique in reducing oil uptake during deep-fat frying.
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Mathematical modeling of airflow and heat transfer during forced convection cooling of produce considering various package vent areas
TL;DR: In this paper, the influence of different package vent configurations on produce temperature distribution during forced convection cooling of produce was investigated by mathematical modeling of simultaneous airflow and heat transfer, showing that produce cooling heterogeneity increased until about 90min cooling and subsequently decreased with further cooling in all three ventilated packages.