Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Hemad Zareiforoush"'
Publikováno v:
Plant Methods, Vol 19, Iss 1, Pp 1-18 (2023)
Abstract Application of hyperspectral imaging (HSI) and data analysis algorithms was investigated for early and non-destructive detection of Botrytis cinerea infection. Hyperspectral images were collected from laboratory-based contaminated and non-co
Externí odkaz:
https://doaj.org/article/a818d52eee0248e296dd791f5ac26b74
Publikováno v:
Journal of Renewable Energy and Environment, Vol 9, Iss 1, Pp 78-92 (2022)
Drying process is an important post-harvest stage of food crops production which accounts for about 20 % of the world’s energy consumption in the industrial sector. One of the effective ways to reduce the share of fossil fuel consumption in the foo
Externí odkaz:
https://doaj.org/article/0f0d31d28d144457be9ceb72c82dbde6
Publikováno v:
Caspian Journal of Environmental Sciences, Vol 19, Iss 1, Pp 159-171 (2021)
This paper presents an overview of the current municipal solid waste (MSW) management in Rasht City, Guilan Province, Iran, followed by evaluating the potential for waste-to-energy. The data of different MSW functional elements were collected from pr
Externí odkaz:
https://doaj.org/article/c53be628bb024250afa0533952234970
Autor:
Adel Bakhshipour, Hemad Zareiforoush
Publikováno v:
Plant Methods, Vol 16, Iss 1, Pp 1-16 (2020)
Abstract A combination of decision tree (DT) and fuzzy logic techniques was used to develop a fuzzy model for differentiating peanut plant from weeds. Color features and wavelet-based texture features were extracted from images of peanut plant and it
Externí odkaz:
https://doaj.org/article/4e4a71c0593c40b4a0e62074b6f879c8
Autor:
Bahram Hosseinzadeh Samani, Zahra Lorigooini, Sajad Rostami, Hemad Zareiforoush, Mehrsa Behruzian, Ava Behruzian
Publikováno v:
Journal of HerbMed Pharmacology, Vol 7, Iss 1, Pp 29-36 (2018)
Introduction: The thermal pasteurization is a common method for maintaining fruit juice and increasing shelf life, but the thermal processing changes the flavor and color of the products. The aim of this study was to investigate the effect of a new m
Externí odkaz:
https://doaj.org/article/2e4a27eb731e4bb1958cb632511f6676
Autor:
Zahra Esmaeili, Hemad Zareiforoush
Publikováno v:
International Journal of Agricultural Management and Development, Vol 7, Iss 1, Pp 47-58 (2017)
The present study attempts to investigate the potential relationship between input energies, performance production of greenhouse basil, and greenhouse gases emitted from this product. The data were collected from 24 greenhouses using a questionn
Externí odkaz:
https://doaj.org/article/242fd2e58cc5488eacc09edb993fd915
Publikováno v:
Food and Bioprocess Technology. 16:749-767
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56499652774b52cb9cab359af9d32697
https://doi.org/10.1007/s11947-022-02967-1
https://doi.org/10.1007/s11947-022-02967-1
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 9(1):532-543
Food Science & Nutrition, Vol 9, Iss 1, Pp 532-543 (2021)
Food Science & Nutrition, 9(1):532-543
Food Science & Nutrition, Vol 9, Iss 1, Pp 532-543 (2021)
Drying characteristics of stevia leaves were investigated in an infrared (IR)‐assisted continuous‐flow hybrid solar dryer. Drying experiments were conducted at the inlet air temperatures of 30, 40, and 50°C, air inlet velocities of 7, 8, and 9 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49c3a6efb1804f3bfe2dd0be08af0624
http://europepmc.org/articles/PMC7802544
http://europepmc.org/articles/PMC7802544
Publikováno v:
Journal of Food Measurement and Characterization. 14:1402-1416
A fuzzified decision tree (DT)-based computer vision system was developed in this study for classification of common Iranian teas. Images of different tea categories, including five green tea and five black tea classes were captured using a CCD camer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::039e47382da5ac7a9ada78533990ac4a
https://doi.org/10.1007/s11694-020-00390-8
https://doi.org/10.1007/s11694-020-00390-8
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 12:57-66
The modelling of the drying process of lemon verbena leaves in a continuous flow dryer equipped with a solar pre-heating system was performed at three levels of drying temperature (50, 40, and 30 °C) and three levels of air velocity (2, 1.5 and 1 m/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::079bd0e8f64b2f9071aae9de4144f160
https://doi.org/10.15586/qas2019.658
https://doi.org/10.15586/qas2019.658