Volume 24 (2025)
Volume 23 (2024)
Volume 22 (2023)
Volume 21 (2022)
Volume 20 (2021)
Volume 19 (2020)
Volume 16 (2015)
Volume 9 ()
Volume 8 ()
Volume 7 ()
Volume 6 ()
Volume 5 ()
Volume 18 ()
Volume 17 ()
Volume 15 ()
Volume 14 ()
Volume 13 ()
Volume 12 ()
Volume 11 ()
Volume 10 ()

 

Number of Volumes 21
Number of Issues 64
Number of Articles 597
Number of Contributors 1,158
Article View 751,679
PDF Download 467,351
View Per Article 1259.09
PDF Download Per Article 782.83
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Number of Submissions 371
Accepted Submissions 204
Acceptance Rate 47
Time to Accept (Days) 148
Number of Indexing Databases 8

The journal "Food Engineering Research" is journal published since 2004 in Persian language, Semiannual publication and print-electronic format with open access, which is published by Agricultural Engineering Research Institute. The Journal of "Food Engineering Research" is not a member of the International Committee on Ethics in Publication (COPE), but it follows its principles. Authors of the article are obliged to observe scientific ethics and publish according to the instructions of this committee. The articles submitted for publication in the Journal of Food Engineering Research must be the result of original research in  current issues in technical research and the food industry  and have not been published in another journal or submitted to other journals at the same time. In order to protect the rights and intellectual property of the researchers and authors, the system "Hamanandjo-Irandoc" or "Hamanandiyab-Sinaob" is used for Persian articles and the software "iThenticate" is used for English articles in checking the authenticity of the articles in this publication. Similarity more than 35% is not acceptable. (Read More ...)

 

Publisher: Agricultural Engineering Research Institute

License number and date of the Ministry of  Science, Research and Technology: 18/3/311325 dated 2019 February  25

Frequency: Semiannual

Type of articles: Research article-  Review article- Analysis article- Short research article

The article Language: Persian

Abstract Language: English and Persian

Type of refereeing: Double-blind peer-reviewer

plagiarism diagnostic software:  "Hamanandjo-Irandoc" or "Hamanandiyab-Sinaob" (Persian) and  "iThenticate" (Abstract English)

Access to all articles: open access

Review and publishing fee: Yes (Article Processing Charges)

Release Policy: CC-BY

Ethical code: This publication follows the rules of COPE (Committee on Ethics in Publishing)

                                                                                                        

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Research Paper
Comparison of Artificial Neural Network and Response Surface Methodology in Predicting Changes in Some Characteristics of Osmotic Dried Candied Fruit with Microwave Pretreatment

Mohammad Ganje; Masumeh Moghimi; Hamid Bakhshabadi

Volume 25, Issue 2 , September 2026, Pages 1-18

https://doi.org/10.22092/fooder.2026.371675.1441

Abstract
  Today, the use of non-thermal methods such as osmotic drying, dehydration using ultrasound, and microwave are increasing for the production of food products. This study aimed to predict the trend of changes in some characteristics of osmotic dried medlar fruit with microwave pretreatment under the influence ...  Read More

Optimizing the operating conditions of temperature and time of whey desalination process using cationic resins by response surface method
Volume 24, Issue 1 , June 2025, , Pages 1-14

https://doi.org/10.22092/fooder.2025.366792.1401

Abstract
  Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were ...  Read More

Comparison of Plum Puree Drying with Refractance window, Infrared-Assisted Refractance Window, and Hot Air
Volume 24, Issue 2 , December 2025, , Pages 23-38

https://doi.org/10.22092/fooder.2025.369992.1425

Abstract
  Drying by the refractance window is one of the new drying methods that has attracted a lot of attention in recent years due to its many advantages. The incorporation of infrared in these dryers leads to the drying of heat-sensitive products such as plums with better quality in a shorter time. In this ...  Read More

A Comprehensive Overview of Epidemiology, Supply Chain Risk Factors, and the Outlook of Emerging Diagnostic Technologies: Aflatoxin in Pistachios
Volume 24, Issue 2 , December 2025, , Pages 39-54

https://doi.org/10.22092/fooder.2025.370426.1429

Abstract
  Pistachios, valued for both their nutritional and economic importance, hold a prominent position in global food security and international trade. Rich in protein, unsaturated fats, fiber, and antioxidants, this oilseed crop plays a pivotal role in strengthening Iran’s economy. However, contamination ...  Read More

Prioritization of Food Processing Industry Development in Hamedan Province
Volume 24, Issue 1 , June 2025, , Pages 123-138

https://doi.org/10.22092/fooder.2025.369005.1418

Abstract
  Agro-processing industries ensure food security, reduce agricultural waste, generate value-added products, enhance productivity, and increase farmers’ income. To develop effective strategies for the spatial distribution of agro-processing activities, it is essential to identify both existing and ...  Read More

The Hygienic assessment of Tehran universities food courtsin 2023
Volume 24, Issue 2 , December 2025, , Pages 15-22

https://doi.org/10.22092/fooder.2026.368240.1411

Abstract
  Due to the increase in food costs, students' desire to prepare affordable and economical meals has increased. The increasing demand of students to use student restaurant food increases the importance of monitoring and supervising the hygiene status of these restaurants. In this study, samples including ...  Read More

Research Paper
Optimization of Electrospinning Parameters of Nanofibers Loaded with Red Ginseng Extract (Panax ginseng C.A. Meyer) Using RSM

Behdad Shokrollahi Yancheshmeh; Mohammad Ekrami; Malihe Salari Shorabi

Articles in Press, Accepted Manuscript, Available Online from 06 June 2026

https://doi.org/10.22092/fooder.2026.372884.1457

Abstract
  Electrospinning is one of the most suitable techniques to produce uniform polymeric nanocarriers for encapsulating bioactive compounds. In this study, the electrospinning process parameters of poly(vinyl alcohol) nanofibers loaded with red ginseng extract (Panax ginseng C.A. Meyer) were optimized using ...  Read More

Review on Organic Honey as a Natural Source of Bioactive Compounds: Chemical Composition, Antioxidant Mechanisms, and Novel Applications in the Food Industry

Maryam Sardarodiyan

Articles in Press, Accepted Manuscript, Available Online from 24 August 2026

https://doi.org/10.22092/fooder.2026.373039.1463

Abstract
  Honey, particularly organic honey produced within beekeeping systems based on organic agriculture principles and without the use of synthetic chemicals, has attracted considerable attention in food science and nutrition research as a valuable natural product. In contrast to artificial honey or honey‑like ...  Read More

Research Paper
Effect of incorporationg cellulose nanocrystals on the physicochemical and structural properties of biodegradable basil seed mucilage film

Maryam shahamirian; Younes Zahedi; Neda Maftoonazad; Akbar Jokar

Articles in Press, Accepted Manuscript, Available Online from 24 August 2026

https://doi.org/10.22092/fooder.2026.373617.1472

Abstract
  Abstract In this study, a novel nanocomposite film based on basil seed mucilage (BSM) and different percentages of cellulose nanocrystals (CNC) (0-7% w/w) was prepared by casting method with the aim of improving the properties of BSM film. Moisture content, water vapor permeability (WVP), opacity, UV ...  Read More

Research Paper
Effect of Pre-harvest Cleaning and Washing on the Microbial and Phisico-chemical Characteristics of Barhi Date Fruits

Maryam Ravaghi; Jafar Habibi-Asl; Abolfazl Golshan-Tafti; Elyas Dehghan

Articles in Press, Accepted Manuscript, Available Online from 24 August 2026

https://doi.org/10.22092/fooder.2026.371151.1435

Abstract
  Barhi date palm (Phoenix dactylifera L. cv. Barhi) is one of the most important commercial cultivars, with large-scale production concentrated in Khuzestan Province, Iran. In recent years, climatic changes and the occurrence of dust storms in date-producing regions have intensified dust contamination ...  Read More

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