Hemad Zareiforoush
Department of Agricultural Mechanization Engineering, Guilan University, Iran
[ 1 ] - Analysis and Modeling of Yield, CO2 Emissions, and Energy for Basil Production in Iran using Artificial Neural Networks
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 questionnaire and verbal interaction with farmers. Results of the study showed that the total input energy and total output energy for basil production were 119...
[ 2 ] - Artificial neural networks, genetic algorithm and response surface methods: The energy consumption of food and beverage industries in Iran
In this study, the energy consumption in the food and beverage industries of Iran was investigated. The energy consumption in this sector was modeled using artificial neural network (ANN), response surface methodology (RSM) and genetic algorithm (GA). First, the input data to the model were calculated according to the statistical source, balance-sheets and the method proposed in this paper. It ...
[ 3 ] - Study of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
[ 4 ] - Study of Combined Ultrasound-microwave Effect on Chemical Compositions and E. coli Count of Rose Aromatic Water
Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...
Co-Authors