Dr. Mohsen  Labbafi Mazrae Shahi

Associate Professor in 


Department of Food Science & Technology
Faculty of Agronomy Engineering & Technology
College of Agriculture & Natural Resources,
University of Tehran, Karaj, Iran.

Phone:
Fax:
Email: mlabbafi@ut.ac.ir
URL: http://can.ut.ac.ir/member/labbafi.aspx

Academic Appointments
Education
Areas of Specialization and Research Interests
Current Teaching
Thesis Supervised
Selected Publication
Other
 
   
 Academic Appointments TOC

Education TOC
Ph.D: 2006 : Ph.D. Combined effects of processing parameters and formulation on continuous foaming of foods emulsions. Food Process Engineering, Blaise Pascale University, France.
M.Sc: 1992 : M.Sc. A survey of rates and relations among thermophilic bacteria, pH, Acidity & sucrose hydrolysis in D.D.S diffuser, Karaj Sugar Factory. Food Sci. & Tech. Sh. Beheshti University of Medical Science, Food Science and Technology Research Institute.
B.Sc: 1989 : B.Sc, (Food Science and Nutrition), Sh. Beheshti University of Medical Science, Food Science and Technology Research Institute.

Areas of Specialization and Research Interests TOC
Food Emulsions
Fruit juice Technology
Sugar Technology
Membranes and Food Processing

Current Teaching TOC
Course TitleDegreeLevelsCourse IDCreditsSyllabusNotes
2005- 2009 Fruit Juice TechnologyBsc   
2005-2009 Sugar Technology.Bsc.  2

Thesis Supervised TOC
Maintaining the Stability of a Functional Beverage Emulsion Based on the Pomegranate Seed Oil.   more...

UsingUltrafiltration for the Decolorization of Date Syrup.   more...

Effect of hydrocolloids on cloudiness properties of carrot juice.   more...

Effect of hydrocolloids on cloudiness properties of orange juice.   more...


Selected Publication TOC
A. Journals Papers
Development of an On-line optical methode for assessment of the bubbles size an morphology in aerated of foods productes.(2007), Labbafi,M.‎, Thakur, R.‎, Vial Ch.‎,‎ Djelveh,G., ‎Food chemistry‎. ‎102‎,‎12‎.   more...

A comparison of the efficacy of the new membrane emulsification technique with the conventional method of homogenization. (2006), Berot S.‎,‎ Vial ch.,‎ Desrumaux A.‎,‎ Anton M.‎,‎ Labbafi, M.‎,‎ Djelveh G.‎,‎ Riaublanc A.‎, Scientific Study & Research Chemistry and Eng.‎,‎ Biotechnology‎,‎ Food Industry‎,‎5‎,‎3‎,‎9‎.    more...

Influence of mix formulation on whipped dairy food properties. (2005), Bouaouina, H., Labbafi M.‎,‎ Desrumaux A.‎,‎ Djelveh G.‎,‎ Sciences des Aliments‎,‎vol .25‎,‎No. 5 ‎,‎367‎-‎380‎.   more...

Impact of technology and whipping conditions on dairy topping fabrication.(2005),Labbafi M.‎,‎ Bouaouina, H., Vial, Ch.,Djelveh, G.,Casalinho, J.‎, ‎Sciences des Aliments‎,‎vol    more...

Influence of emulsification step on whipped dairy food properties. (2005), Bouaouina, H., Labbafi M.‎,‎ Desrumaux A.‎,‎ Vial, Ch.,‎ Sciences des aliments‎,‎vol .25‎,‎ No. 5 ‎,‎353‎-‎366‎.   more...

Mixing of complex fluids with flat bladed impeller: effect of impeller geometry and highly share timing behavaiour. (2004), Thakur, R.‎, Vial, Ch.‎,‎ Labbafi, M.‎, ‎Djelveh,G., ‎Chemical Engineering and Processing‎,‎ 43 ;Vol‎,‎1222‎-‎1211‎.    more...


B. Conference Papers
Effet combine de la rheologie sur la contrainte dans une colonne agitee a faible entrefer.Labbafi,M.‎, Thakur, R.‎, 9e Congres de la sociere Francaise de genie des procedes. France-Saint-Nasaire.   more...

Foisonnement d`une emulsion de type Topping de dessert lacte, aspect Technologique. Labbafi,M.‎, Vial Ch.‎,‎ Djelveh, CoFrRoCA 2006. France, Clermont Fd.    more...

Study of Rehological and Stability Related Properties of Carrot Juice Colloidal System with Low Acyle and High Acyl Gallan Gum. Sherafaty, M. Mousavi, S.M. Kalbasi, A. Labbafi, M., International Symposium Food Rheological and Structure (ISFRS), Zurich-Swiss.   more...

Loss in the Caustic Refining of Edible Oils and the Necessity of its Control. IUFoST 13th World Congress of Food Sciences Technology.   more...

Agitation study by Rotor-Stator system at laminar regim apply for foamed foods emulsions. Labbafi,M.‎, Vial Ch.‎,‎ Djelveh,G. 10e Congres de la sociere Francaise de genie des procedes. France-Toulouse 2005. Recents progres en genie des procedes, No, 92,2005   more...

Use of Hydrocolloids in particle suspension of a pulpy orange beverage. Bagheri, L.Mousavi, E. Moini, S. Labbafi, M. 9th.International Hydrocolloiss Conference. National University of Singapore   more...

Influence of high pressure homogenization on the foamability of dairy fermented food. Labbafi,M.‎, Vial Ch.‎,‎ Djelveh,G. ICBF, International congress on bioprocesses in food Industry. France, Clermont-Fd.   more...

Mixing and gas dispersion in food materials using flat bladed impellers: influence of impeller geometry and highly shear-thining behaviour. Thakur, R.‎, Vial, Ch.‎,‎ Labbafi, M.‎,Djelveh,G.,international congress on Emgineering and food.(ICEF9) France- Montpellier.    more...

Development of an on-line optical method for assessment of the quality of whipped products. Labbafi,M.‎, Thakur, R.‎, Vial Ch.‎,‎ Djelveh,G. INTRADFOOD 2005,Innovations in Traditional Foods.Spain,Valancia .    more...


Other TOC