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Publications

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2003. Effective thermal conductivity of a high porosity model food at above and sub-freezing temperatures., International Journal of Refrigeration, 26(7): 809-816 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2004. Transport properties of a high porosity model food at above and sub-freezing temperature. Part 1): Thermophysical properties and water activity, Journal of Food Engineering, 62(4): 373-383 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2004. Transport properties of a high porosity model food at above and sub-freezing temperature. Part 2): Evaluation of the effective moisture diffusivity from drying data., Journal of Food Engineering, 62(4): 385-392 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2003. Effective thermal conductivity evolution as a function of temperature and humidity during freezing of a high-porosity model food., Trans IChemE Part A - Chemical Engineering Research and Design, 81(9): 1123-1128 (Full-text).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2004. Simulation of coupled heat and mass transfer during freezing of a porous humid matrix., International Journal of Refrigeration, 27: 595-603 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2004. Thermophysical properties evolution of French partly baked bread during freezing., Food Research International, 37: 703-713 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2004. Heat and mass transfer in par baked bread during freezing., Food Research International, 37: 477-488 (Full-text, abstract).

 

Hamdami, N., Monteau, J.-Y. and Le Bail, A. 2005. Moisture diffusivity and water activity of frozen part baked bread., International Journal of Food Science and Technology, 41(1): 33-44 (Full-text).

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y. et Reverdy, Y. 2005. Effet du refroidissement et de la congélation sur l'écaillage du pain précuit., Revue Général du Froid, 1053: 36-40.

 

Monteau, J.-Y., Hamdami, N., and LeBail, A. 2005. Transfert de masse et de chaleur lors de la congelation du pain precuit, Industies des Cereales, 143: 24-26.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y., Reverdy, Y. et Ribotta, P. 2005. Impact of selected process parameters on the crust flaking of frozen part baked bread, Industies des Cereales, 143: 22-23.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y. et Reverdy, Y. 2005. Congélation des pains précuits. Application à des baguettes, Industies des Cereales, 143: 16-21.

 

Ayaseh, A., Ahmadi-Zenouz A., Hamdami, N. and Valizadeh, M. 2006. Extraction of pectin from sunflower heads and studying of its functional properties, Agricultural Science, 15(4): 114.

 

LeBail, A., Davenel , A., Hamdami, N., Jury, V., Lucas, T., Monteau, J.-Y., et Ribotta, P. D. 2006. Congelation du pain: contraction de la mie et phenomene d`ecaillage de la croute, Revue Général du Froid, 1068: 43.

 

LeBail, A., Davenel , A., Hamdami, N., Jury, V., Lucas, T., Monteau, J.-Y., et Ribotta, P. D. 2006. Examining crust problems of frozen bread, New Food, 3: 10.

 

LeBail, A., Hamdami, N., and Bahuaud, S. 2006. Effect of high-pressure processing on the mechanical and barrier properties of selected packagings, Packaging Technology and Science, 19(4): 237-243 (Full-text).

 

Hamdami, N., Pham, Q.T., Le Bail, and Monteau J.-Y. 2007. Two-stage freezing for part baked bread, Journal of Food Engineering, 82: 418-426 (Full-text, abstract).

 

Izady, L., Hamdami, N., and Mohammadi, S. A. 2009. Determination of moisture diffusivity in Iranian white cheese during brining, Journal of Science and Technology of Agriculture and Natural Resources, 13(47): 15-27.

 

Akbari, A., Shahedi, M., Hamdami, N., Dokhani, S.H. and Sadeghi, M. 2009. Studi of water loss kinetics of the tomato slices during drying, Journal of Science and Technology of Agriculture and Natural Resources, 13(47): 445-461.

 

Seiiedlou, S., Ghasemzadeh, H.R., Hamdami, N., Talati F. and Moghaddam, M. 2010. Convective drying of apple: mathematical modeling and determination of some quality parameters, Int. J. Agric. Biol., 12: 171–178.

 

Behfar, S., Hamdami, N., and Asadi, Gh. H. 2010. Thin layer drying modeling of Date (V. Barhee) by a cabinet dryer, Food Tecchnology and Nutrition, 7(3): 43-51.

 

Cheraghi, S. and Hamdami, N. 2010. A Study of Kinetics and Some Resulting Physical Characteristics of Dates (Barhi variety) During Drying (Modeling and Experimental Validation, Iranian Journal of Biosystems Engineering, 41(1): 81-88.

 

Cheraghi, S. and Hamdami, N. 2010. A Study of the Diffusivity Coefficient Changes and Shrinkage of Dates (Barhi in Khalal Stage) During Drying through a Cabinet Dryer, Iranian Journal of Biosystems Engineering, 41(1): 89-96.

 

Dalvi, M. and Hamdami, N. 2011. Numerical Three Dimensional Heat Transfer Modeling in Ultrafilterated White Cheese, Iranian Journal of Biosystems Engineering, 41(2): 175-185.

 

Dalvi, M. and Hamdami, N. 2011. Numerical Heat Transfer Modeling in Ultrafilterated White Cheese, Journal of Food Research, 20(2): 45-61.

 

Dalvi, M. and Hamdami, N. 2011. Characterization of Thermophysical Properties of Iranian Ultrafiltrated White Cheese: Measurement and Modeling, Journal of Agricultural Science and Technology, 47(1): 67-78 (Full-text).

 

Cheraghi, S. and Hamdami, N. 2012. Color and Texture Evolution of Atmospheric and Vacuum- Packed Dates (Kabkab'Variety) During Storage at Different Temperatures, Iranian Journal of Biosystems Engineering, 42(2): 225-231.

 

B) Conference Proceedings
B – 1) Oral Communications:

Jahanbakhshian, N. and Hamdami, N. 2011. Mathematical modeling the thermal processing of canned green ripe olives. In 6th International CIGR Technical Symposium, Nantes, France, 18 – 20 April 2010.

 

Samanian, N., Hamdami, N. and Shahedi M. 2011. Heat Transfer Modeling during Freezing of Part-Baked Sangak Bread. In 6th International CIGR Technical Symposium, Nantes, France, 18 – 20 April 2010.

 

Khakbaz, M., Hamdami, N. and Shahedi M. 2011. Numerical Modeling of Heat Transfer during Pasteurization of Caviar. In 6th International CIGR Technical Symposium, Nantes, France, 18 – 20 April 2010.

 

Salemi, B. and Hamdami, N. 2010. Heat transfer modeling of caviar during pasteurization. In the 13th Iranian National Chemical Engineering Congress & 1st International Chemical and Petroleum Engineering Conference, Kermanshah, Iran, 25 – 28 October 2010.

 

Samanian, N., Hamdami, N. and Shahedi M. 2010. Hat transfer modeling during freezing of part baked Sangak bread. In the 13th Iranian National Chemical Engineering Congress & 1st International Chemical and Petroleum Engineering Conference, Kermanshah, Iran, 25 – 28 October 2010.

 

Monteau, J.-Y., Hamdami, N., Jury, V. and LeBail, A., 2006, Bread chilling with water spraying. In BUBBLES IN FOOD 2: Novelty, Health and Luxury, Windermere, UK, 11 - 14 September 2006.

 

Hamdami, N., Sayad, M. and Olad-Garagoze, A., 2006, Mathematical modeling of thin layer drying kinetics of apples slices. In IUFoST XIIIth World Congress of Food Science and Technology, Nantes, France, 17 - 21 September 2006.

 

A. LeBail, J.Y. Monteau, N. Hamdami, F. Margerie, Patricia LeBail, Y. Popineau, Tiphaine Lucas , A. Davenel , A. Chargelegue, J.M. Dussol et Y. Reverdy, 2004, PAIN PRECUIT SURGELE : IMPACT DES PARAMETRES PROCEDE SUR L’ECAILLAGE DE LA CROUTE, 16ème Rencontres  AGORAL, 30 novembre et 1er décembre 2004 à Nantes, France.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2004, Impact of chilling, freezing and final baking on the weight loss in part baked bread. In 2004 CIGR International Conference. Beijing, China, 11 - 14 October 2004.

 

Monteau, J.-Y., Cournil, J.F., Bransolle, P., Hamdami, N., and LeBail, A., 2004, Bread chilling with water spraying. In 3nd International Conference on Simulatioin in Food and Bio Industries (FOODSIM'2004). WICC-WIR, Wagingen, The Netherlands, 16 - 18 June 2004

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2004, Simultaneous heat and moisture transfer (SHMT) simulation. In ICEF9 (International Congress on Engineering and Food)– Montpellier, France, 7–11 March 2004. paper n° 346.

 

Monteau, J.-Y., Cournil, J.F., Bransolle, P., Hamdami, N., and LeBail, A., 2004, Post baking bread chilling: evaluation of water pulverisation on bread surface to control weight loss and cooling rate. In 12th ICC Cereal & Bread Congress. Harrogate, England, 23–26 May 2004.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2003, Effective thermal conductivity of a high porosity model food at negative and positive temperature. In XXI IIR International Congress of Refrigeration. Washington D.C., USA,17–22 august 2003: International Institute of Refrigeration, PARIS. paper n° ICR 182, CD ISBN 2-913149-32-4.

 

Lebail, A., A. Grenier, N. Hamdami, M. Hayert, T. Lucas and J.Y. Monteau., 2003, Refrigeration in the bread making industry; a mini review on frozen dough and frozen part baked bread. In XXI IIR International Congress of Refrigeration. Washington D.C., USA,17–22 august 2003: International Institute of Refrigeration, PARIS. paper n° ICR 426, CD ISBN 2-913149-32-4.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2003, Effective thermal conductivity evaluation during freezing a high porosity model food, 9ème Congrès de la Société Française de Génie des Procédés (SFGP 2003) (9 – 11 Sept., Saint Nazaire, France), CD ISBN 2-910239-64-0.

 

Monteau, J.-Y., Hamdami, N. and LeBail, A., 2002, Freezing in porous media, 2nd International Conference on Simulatioin in Food and Bio Industries (FOODSIM'2002) (Blarney, Ireland, SCS Europe), p. 109-113.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2001, Modélisation numérique des transferts de chaleur et de masse au cours de la congélation des produits poreux : application à des produits alimentaires, 8ème Congrès de Génie des Procédés (GP 2001) (Nancy, France).

 

 
B – 2)  Posters:

Hamdami, N., Izady, L. and Mohammadi, S. A., 2006, Estimation of salt diffusivity in Iranian white cheese during brining. In IUFoST XIIIth World Congress of Food Science and Technology, Nantes, France, 17 - 21 September 2006.

 

Monteau, J.-Y., Hamdami, N., and LeBail, A., 2004, Transfert de masse et de chaleur lors de la congelation du pain precuit, 55èmes Journées Techniques des Industries Céréalières, 18-19 novembre 2004, Paris, France.

 

LeBail, A., Monteau, J.-Y., Hamdami, N., Margerie, F., LeBail, P., Popineau, Y., Lucas, T., Davenel , A., Chargelegue, A., Dussol, J.Y., Reverdy, Y. et Ribotta, P., 2004, Impact of selected process parameters on the crust flaking of frozen part baked bread, 55èmes Journées Techniques des Industries Céréalières, 18-19 novembre 2004, Paris, France.

 

Monteau, J.-Y., J.-F. Cournil, P. Bransolle, N. Hamdami et A. Le Bail (2004). Refroidissement du pain par brumisation. AGORAL, Nantes, Editions TEC & DOC, 189-193. 16ème Rencontres  AGORAL, 30 novembre et 1er décembre 2004 à Nantes, France.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2004, Impact of chilling and freezing conditions on the moisture diffusion and on weight loss in frozen part baked bread. In 12th ICC Cereal & Bread Congress. Harrogate, England, 23–26 May 2004.

 

Masgoret, A., Hamiti, K., Grenier, A., Lucas, T., Hamdami, N., Hayert, M. and LeBail, A., 2004, Modelling and direct visualization using MRI of dough expansion during proving; Impact of the mixing time on initial gas nuclei and dough expansion. in 12th ICC Cereal & Bread Congress. Harrogate, England, 23–26 May 2004.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2003, Congélation de produits poreux : Application à des produits alimentaires, 9ème Congrès de la Société Française de Génie des Procédés (SFGP 2003) (Saint Nazaire, France), CD ISBN 2-910239-64-0.

 

Hamdami, N., Monteau, J.-Y. and LeBail, A., 2001, Coupled heat and mass transfer during freezing of biological porous material, European Conference on Advanced Technology for Safe and High Quality Foods (EUROCAFT 2001) (Berlin, Germany).

 

Ahmadi, A. and Hamdami, N., 1998, Crystallization phenomenon in concentrated sour cherry juice, Iranian Food Industries Congress (Mashhad, Iran, Ferdousi University), p. 16-21.

 

Hamdami, N. and Kabir, G.H., 1998, The acidification effect of crushed tomatoes on the quality of tomato paste, Iranian Food Industries Congress (Mashhad, Iran, Ferdousi University), p. 607-613.