7篇
您的检索式：作者名="Saeid MINAEI"
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| 1 | Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming显示文摘Paddy rice samples were parboiled by soaking at 65 °C for 180 min and steaming at 96 °C for 2–10 min, and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization(DSG) and several quality attributes(head rice yield(HRY), color value and hardness) of parboiled rice were measured. Results showed that DSG(46.8%–77.9%), color value(18.08–19.04) and hardness(118.6–219.2 N) all increased following steaming. In contrast, the HRY increased(64.8%–67.1%) for steaming times between 2–4 min but decreased(67.1%–65.0%) for steaming times between 4–10 min. Linear relations between DSG and color value(R^2 = 0.87), and DSG and hardness(R^2 = 0.88) were observed. The suitable DSG of parboiled rice leading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming. | Ebrahim TAGHINEZHAD Mohammad Hadi KHOSHTAGHAZA Saeid MINAEI Toru SUZUKI Tom BRENNER | 2016 | Rice science2016，23，6： | 15 |
| 2 | An intelligent system for egg quality classification based on visible-infrared transmittance spectroscopy显示文摘The potential of the visible infrared(Vis–IR)(400–1100 nm)transmittance method to assess the internal quality(freshness)of intact chicken egg during storage at a temperature of 30±7C and 25±4%relative humidity was investigated.Two hundred chicken egg samples were used for measuring freshness and spectra collection during egg storage(up to 25 days).Two correlation models,firstly between Haugh unit(HU)and storage time,and secondly between the yolk coefficient(YC)and storage time,were developed and yielded correlation coefficients(R^2)of 0.86 and 0.96,respectively.These models spanned the period for which egg quality decreased dramatically and are statistically significant(P<0.05).In addition,to reduce the dimensionality of the spectra and extract effective wavelengths,two methods were developed based on principal component analysis(PCA)and a genetic algorithm(GA).The output of PCA and GA were also used comparatively to design an egg quality intelligent system.The result of the analyses indicated that identification ratio of GAwith fast Fourier transform(FFT)preprocessing was superior to other methods,and that the quality classification rates of this method for one-day-old eggs are 100%.This study shows that identification of an egg’s freshness using NIR spectroscopy with GA and artificial neural network(ANN)is reliable. | Saman Abdanan Mehdizadeh Saeid Minaei Nigel H.Hancock Mohamad Amir Karimi Torshizi | 2014 | Information Processing in Agriculture2014，1，2： | 8 |
| 3 | Evaluation of energy consumption in different drying methods显示文摘 | ALl MOTEVALI SAEID MINAEI MOHAMMAD HADI KHOSHTAGAZA | 2011 | Energy Conversion and Management2011，，52： | 1 |
| 4 | Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices显示文摘 | Ali Motevali Saeid Minaei Mohammad Hadi Khoshtaghaza Hamed Amirnejat | 2011 | Energy2011，，11： | 1 |
| 5 | Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices显示文摘 | Ali Motevali Saeid Minaei Mohammad Hadi Khoshtaghaza Hamed Amirnejat | 2011 | Energy2011，，11： | 1 |
| 6 | Microwave–vacuum drying of sour cherry: comparison of mathematical models and artificial neural networks显示文摘 | Ali Motavali Gholam Hassan Najafi Solayman Abbasi Saeid Minaei Abdurrahman Ghaderi | 2013 | Journal of Food Science and Technology2013，，4： | 1 |
| 7 | Comparison of energy consumption and specific energy re- quirements of different methods for drying mushroom slices 显示文摘 | Ali Motevali Saeid Minaei Mohammad Hadi Khoshtaghaza | 2011 | Energy2011，，36： | 1 |
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