Research Projects


 

A. Current Research Projects

B. Former Research Projects

 


 

A. Current Research Projects

1. Extraction optimization, physico-chemical properties and structural characterization of some emerging natural hydrocolloids.

2. Investigation of flux decline kinetic and fouling phenomena in the ultrafiltration process of food colloidal systems: effect of hydrodynamic and physicochemical parameters

3. Investigation of the relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks of selected endemic and commercial hydrocolloids

4. Interaction study of xanthan gum-cress seed gum blend on the basis of rheological, structural, thermal, functional and thermodynamic

 

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B. Former Research Projects

1. Mazaheri Tehrani, M.M. and Razavi, S.M.A., 1990-1991, The effect of soybean varieties and soymilk formulations on the Iranian children acceptance, Agriculture group, Djahad Daneshghahi of Mashad, Iran.

2. Razavi, S.M.A. and Ehsani, M.R., 1992, The  protein recovery processes from whey, A  Review, Agriculture group, Djahad Daneshghahi of Mashad, Iran.

3. Razavi, S.M.A. and Mehrvarz, M.R., 1994, Design and economical evaluation of soymilk plant, Food processing group, Djahad Daneshghahi of Mashad, Iran.

4. Mazaheri Tehrani, M.M., Razavi, S.M.A. and Qhods Rohani, M., 1994-1995, Soy cheese (Tofu) production according to the Iranian preference, Agriculture group, Djahad Daneshghahi of Mashad, Iran.

5. Mazaheri Tehrani, M.M., Joyandeh, H. and Razavi, S.M.A., 1995-1996, Effect of whey on the dairy yoghurt and soy yoghurt properties, Research center of Eghbal, Djahad Daneshghahi of Mashad, Iran.

6. Razavi, S.M.A., 1996-1997, The effect of sweet whey, whey concentrate and whey powder on the Iranian ice creams properties, Research center of Eghbal, Djahad Daneshghahi of Mashad, Iran.

7. Alami, M., Mortazavi, S.A. and Razavi, S.M.A., 1997, Effect of buttermilk on frozen yogurt properties, Ferdowsi University of Mashhad, Iran.

8. Razavi, S.M.A., Shahidi, F., Sadeghi, K. and Mazaheri Tehrani, M.M., 1996-1998, Design and economical evaluation of strawberry juice powder processing  line, Industries organization of Kordestan, Sanandaj, Iran.

9. Mazaheri Tehrani, M., Habibi Najafi, M.B., Kashani Nejad, M., Ziyaholhagh, S.M.R. and Razavi, S.M.A., 1996-1998, The potential of lactic acid production from the wheat flour factories residues, Industries organization of Kordestan, Sanandaj, Iran.

10. Razavi, S.M.A., Habibi Najafi, M.B., Nayebzadeh, K. and Mazaheri Tehrani, M.M., 1997-1998, The study of chemical composition, physical properties and sensory evaluation of soy ice cream, Research center of Eghbal, Djahad Daneshghahi of Mashad, Iran.

11. Razavi, S.M.A., Mazaheri Tehrani, M., Habibi Najafi, M.B., Rashidi, H. and Mousavi, M., 1997-1998, The comprehensive study on potato products technology and feasibility evaluation of theirs processing in Ardabil area, Industries organization of Ardabil, Ardabil, Iran.

12. Sedaghat, N. and Razavi, S.M.A., 1997-1998, The applications of PE containers in tomato paste packaging, Ferdowsi University of Mashhad, Iran.

13. Razavi, S.M.A. and Shafafi Zenozian, M., 1999, Energy management of the pasteurized milk production line, Pasteurized Milk Factory of Mashad, Mashhad, Iran.

14. Kordi, F., Vahidian, A. and Razavi, S.M.A., 2000, Application of Linear programming in size and location problems of milk plants, Industrial Organization of Khorasan, Mashhad, Iran.

15. Razavi, S.M.A., Mortazavi, S.M. and Mousavi, S.M., 2001-2003, Application of membrane technology in bioprocessing, MSRT, Iran.

16. Pourazrang, H., Mortazavi, S.M., Razavi, S.M.A., Habibi Najafi, M.B., Shahidi, F. and Hadad Khodaparast, H., 2004, Renewing the food science and technology courses and syllabus for undergraduate students, Ferdowsi University of Mashhad, Iran.

17. Habibi Najafi, M.B., Razavi, S.M.A. and Alaee, Z. 2004-2005, The effect of fat replacers on the rheological & organoleptical properties of sesame paste blends, Ferdowsi University of Mashhad, Iran.

18. Razavi, S.M.A., and Taghizadeh, M., 2005, The study of specific heat of Pistachio as a function of moisture content and variety, Ferdowsi University of Mashhad, Iran.

19. Razavi, S.M.A., Kashaninejad, M., Rafe, A., Amin, A.M., Emadzadeh, B. and Mohammadi Moghaddam, T., 2004-2006, Gravimetrical, Geometrical, Frictional and Aero-dynamical Properties of Iranian Pistachio's Varieties, Ferdowsi University of Mashhad, Iran.

20. Riazi, A., Farhoosh, R. and Razavi, S.M.A., 2005-2006, Rheological properties of some hydrocolloids (Saleb, CMC, xanthan and guar) as a function of temperature and concentration, Ferdowsi University of Mashhad, Iran..

21. Razavi, S.M.A., Yeghanehzad, S., Sadeghi, A.R., Niazmand, A., Ebrahimzadeh, S. and Aghaee, F., 2006, Physical, Frictional and Aero-dynamical Properties of four Canola seed Varieties, Ferdowsi University of Mashhad, Iran..

22. Razavi, S.M.A., Bostan, A., 2007, Functional properties of selected food hydrocolloids extracted from some Iranian seeds, Ferdowsi University of Mashhad, Iran..

23. Malekzadeghan, F., Razavi, S.M.A., Mohammadi Moghaddam, T., Shaker Ardekani, A., 2007-2008, Optimization of formulation of pistachio's soft-peel marmalade, Islamic Azad University-Ghoochan branch, Iran.

24. Razavi, S.M.A., Mortazavi, S.A., HosseiniParvar, S.H., KhaniPour, E., 2007-2008, Extraction optimization of Basil seed hydrocolloid (Ocimum basilicum L), Ferdowsi University of Mashhad, Iran..

25. Razavi, S.M.A., Edalatian, M.R., Emadzadeh, B., 2008-2009, Effect of different drying methods on the mechanical properties and sensory characteristics of Iranian pistachio varieties, Ferdowsi University of Mashhad, Iran..

26. Razavi, S.M.A., EmadZadeh, B., & Mohammadi Moghaddam, T., 2009-2010, Rheological Interaction of Balangu seed gum with some commercial gums, Ferdowsi University of Mashhad, Iran.

27. Razavi, S.M.A., EmadZadeh, B., Farhoosh, R. & Nasiri Mahallati, M., T., 2008-2010, Effect of fat substitutes and sweeteners on the sensory characteristics and rheological properties of reduced fat pistachio butter, International Foundation for Science (IFS), Sweden.

28. Razavi, S.M.A., Mousavi, S.M., Elahi, M. and Shahidi, M., 2008-2010, Membrane processing of sugar beet presswater, Ferdowsi University of Mashhad, Iran.

29. Razavi, S.M.A., 2009-2010, Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature, Ferdowsi University of Mashhad, Iran.

30. Razavi, S.M.A., Emadzadeh, B., Mohammadi Moghaddam, T., and Salehi, F., 2010-2011, Solution viscosity and molecular weight of hydrocolloid extract of wild sage seed, Ferdowsi University of Mashhad, Iran.

31. Razavi, S.M.A., Mohammad Amini, A., Zahedi, Y., 2012-2013, Characteristics of edible packaging films made from some Iranian endemic hydrocolloids, Ferdowsi University of Mashhad, Iran.

32. Razavi, S.M.A., Emadzadeh, B., Mohammad Amini, A., Javidi, F., 2012-2014, Potential of some endemic seed gums as fat replacers, Ferdowsi University of Mashhad, Iran and Research Institute of Food Science and Technology, Mashhad, Iran.

33. Razavi, S.M.A., Cui, S.W., Alghooneh, A., Behrouzian, F., 2012-2017, Interaction of sage seed (Salvia macrosiphon) gum and locust bean gum, guar gum and xanthan gum, Ferdowsi University of Mashhad, Iran.

 

 

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