Dr. Somayeh Taghian Dinani

Wissenschaftliche Mitarbeiterin

Arbeitsgruppe Strukturbildung und -charakterisierung

Lehrstuhl für Lebensmittel- und Bio-Prozesstechnik
ZIEL – Institute for Food & Health
Weihenstephaner Berg 1
85354 Freising

Tel.: +49 8161 71-3855
e-Mail: somayeh.dinani [at] tum.de

Raum: E.21

Dissertation:

Isfahan University of Technology (IUT), Isfahan, Iran
PhD Thema: "Study of Combined EHD-Convective Drying of Mushroom Slices.“

Reviewed Papers:

Taghian Dinani, M. Havet, N.N. Hamdami, M. Shahedi. Drying of mushroom slices using hot air combined with an Electrohydrodynamic (EHD) drying system, Drying Technology: An International Journal. 32 (2014) 597–605. doi:10.1080/07373937.2013.851086.

Taghian Dinani, N. Hamdami, M. Shahedi, M. Havet. Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system, Food and Bioproducts Processing. 94 (2015) 572–580. doi:10.1016/j.fbp.2014.08.004.

Taghian Dinani, N. Hamdami, M. Shahedi, M. Havet, D. Queveau, Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study, Food and Bioproducts Processing. 95 (2015) 83–95. doi:10.1016/j.fbp.2015.04.001.

Taghian Dinani, N. Hamdami, M. Shahedi, M. Havet. Mathematical modeling of hot air/electrohydrodynamic (EHD) drying kinetics of mushroom slices, Energy Conversion and Management Journal. 86 (2014) 70–80. doi:10.1016/j.enconman.2014.05.010.

Projekt:

BLE: Energieeffiziente und produktschonende Erhitzungs- und Trocknungsverfahren für Lebensmittel durch Einsatz neuartiger Mikrowellentechnologie (NEWWAVE)
Projektbeschreibung