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کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Food & Health
- نوع مقاله: Journal Article
- کلمات کلیدی: Minarine,Whipping cream,Cooling rate,Aging process
- چکیده:
- چکیده انگلیسی: Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in the production of this product and affects its mouth-feel, stability, texture, and appearance. Processing conditions influencing the fat crystallization, partial coalescence, and finally physical and structural properties of whipped cream are heat treatment (pasteurization and sterilization), homogenization, cooling rate, aging process, tempering, and temperature, time and speed of whipping. The objective of this study is to characterize the effects of fast cooling by ice cream maker to 5 ºC and aging process at this temperature for 24 hours, on whipping, rheological, textural, crystallographic and thermal properties of frozen minarine. Results illustrated that the most desirable whipping properties (overrun=114.8% and syneresis=3.6mm) and the highest rheological and textural properties, γLVR (0.33), G' (40850 Pa), and firmness (642 g), were belonged to sample FCA due to the formation of the denser crystalline network resulting from fast cooling and aging process. Wide-angle X-ray scattering spectra shows that α -crystals were mainly formed upon fast cooling then, a transition from α to β'-crystals took place during aging process. Also, according to differential scanning calorimetric results, the endothermal peak temperature was shifted to higher temperatures due to fast cooling and aging processes.
- انتشار مقاله: 16-11-1398
- نویسندگان: Leyla Alizadeh,Khadije Abdolmaleki,Kooshan Nayebzadeh
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Applied Research on Industrial Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: Progressive Collapse,Explosion,Robustness Index,the RC moment frame with shear wall,local dynamic analysis of explosion
- چکیده:
- چکیده انگلیسی: If in the event of a critical incident, by eliminating a structural element, a comprehensive damage occurs, such a phenomenon is called progressive collapse. At the moment of explosion, redistribute the carried load by members of damaged structural element or the adjacent members may Lead to excessive tension or exceed the load capacity of the other members of that damage is the result of diffusion. To study the phenomenon of progressive collapse and structural robustness index under blast loading, four types of structures with RC moment frame with shear walls in four, seven, twelve, and fourteen story level, which all of them have the same plan, have been considered. In the above-mentioned buildings, Some structural elements have been removed and the impact of these scenarios on the dynamic behavior of structures during the explosion has been examined. In this study, the potential and capacity structures against the progressive collapse and the failure modes using local dynamic analysis of the explosion has been determined. Also, robustness structural Index has been evaluated. So the analysis to find the most likely failure mode for development improvement purposes, it is possible that could result in structures with higher reliability in a seismic zone.
- انتشار مقاله: 27-04-1396
- نویسندگان: Hadi Faghihmaleki,Hadi Faghihmaleki,Hadi Faghihmaleki,Hadi Faghihmaleki
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Veterinary Medicine
- نوع مقاله: Journal Article
- کلمات کلیدی: Aspergillus parasiticus,Listeria monocytogenes,Escherichia coli O157:H7,Candida parapsilosis,data organization method
- چکیده: زمینـه مطالعه: لاکتوباسیلها بعنوان منبعی ارزشمند برای ترکیبات ضد میکربی شناخته می شوند و از پتانسیل بالایی جهت محافظت بیـولـوژیـک غـذا در بـرابـر میکـروارگـانیسمهای مرتبط با آن برخوردارند. هدف: توان ضد میکربی 63 جدایه لاکتوباسیل لبنی علیه چهار میکروارگانیسم مهم مرتبط با غذا سنجیده شد. همچنین روش جدیدی به منظور سازماندهی دادههای حاصل از آزمون میکربی معرفی گردید که نتیجه آن مقایسهای مستدل تر و بر پایه اطلا عات بیشتر از حساسیت میکروارگانیسمهای شاخص به یک گروه از ترکیبات بود. ارتباط pH و خصوصیات ضد میکربی نیز سنجیده شد. روش کار: روش microbroth dilution assay جهت ارزیابی حساسیت میکروارگانیسمهای شاخص به سوپ رویی عاری از سلول کشت مایع (cell free culture supernatant; CFCS) لا کتوباسیلها مورد استفاده قرار گرفت. سازماندهی و پردازش نتایج حاصل از آزمونهای میکربی به هر دو روش سنتی ( بیان مقادیر حداقل غلظت ممانعت کننده رشد و حداقل غلظت کشنده) و روش پیشنهادی جدید که قدرت اثر مقایسهای هر نمونه CFCS علیه میکروارگانیسمهای شاخص مقایسه شونده را نشان می دهد، صـورت گـرفـت. نتـایـج: حسـاسیـت سـویـه های تست شده از ترتیب زیر تبعیت کرد: > L. monocytogenes > A. parasiticus > C. parapsilosis 7:H157.E. coli O لیستریا مونوسایتوژنز بر خلاف حساسیت بالا، بیشترین مقاومت را نسبت به مرگ در میـان میکـروارگـانیسـمهای آزمایش شده از خود نشان داد. میزان کارامدی CFCS لاکتوباسیلها در کشتن سویه های تست شده، ترتیب حساسیت زیر را نشان داد: > A. parasiticus > C. parapsilosis > L. monocytogenes 7:H157E. coli O. بین میزان pH وخصوصیت ضد میکربی ارتباط وجود داشت. PHهای CFCS غلیظ شده با مقادیر کمتر از 4 و 5/4 اثر مشخصی را به ترتیب بر روی حساسیت C. parapsilosis وE. coli داشتند. نتیجه گیری نهایی: توانایی لاکتوباسیلها در ممانعت از رشد میکروارگانیسمهای شـاخـص امیـدوار کننـده بـود و روش پیشنهـادی بـرای سـازمـانـدهـی دادههـا، بـا فـراهـم نمـودن اطلاعـات بیشتر موجب مقایسه دقیقتر میکروارگانیسمهای شاخص گردید.
- چکیده انگلیسی: BACKGROUND: Lactobacilli are known as a valuable source
of antimicrobial compounds and have a high potential of use in
food biopreservation against food related microorganisms.
OBJECTIVES: Antimicrobial potency of 63 dairy lactobacilli
isolates against four highly important food-related microorganisms
were evaluated. In addition, a new way in data organization was
introduced, which led to a more informative and rational
comparison of indicator microorganisms' susceptibilities to a set
of compounds. Correlation of pH and antimicrobial properties
was investigated. METHODS: Microbroth dilution assay was
used to evaluate indicator microorganisms' susceptibility to
lactobacilli CFCS (cell free culture supernatant). Results were
organized by both the conventional way - demonstrating the
minimum inhibitory and lethal concentrations of CFCS - and a
new suggested method, representing comparative effectiveness
of each CFCS specimen against indicator microorganisms of
comparison interest. RESULTS: Susceptibilities of tested strains
were in the following order: Escherichia coliO157:H7 > Listeria
monocytogenes > Aspergillus parasiticus> Candida parapsilosis.
Despite the high susceptibility of L. monocytogenes, it showed
the highest resistance to death among the tested microorganisms.
Eefficiency of Lactobacilli CFCS in killing the tested strains
showed the following susceptibility order: E. coli O157:H7 > A.
parasiticus> C. parapsilosis> L. monocytogenes. Antimicrobial
property was in correlation with the pH value of CFCS. PH had
a pronounced impact on susceptibilities of C. parapsilosisand E.
coli in pH values of concentrated CFCS lower than 4 and 4.5,
respectively. CONCLUSIONS: Potency of lactobacilli isolates in
growth inhibition of the indicator microorganisms was found
promising, and the suggested data organization method provided
additional information, leading to more precise comparison of
indicator microorganisms.- انتشار مقاله: 23-05-1392
- نویسندگان: Hadi Maleki,Ali Misaghi,Mohsen Amini,Abbas Saidi,Kambiz Akbari Noghabi
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Chemistry and Chemical Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: RF sputtering,Indium tin oxide,Annealing in vacuum,Transparent conductive films
- چکیده:
- چکیده انگلیسی: Indium tin oxide (ITO) thin films were deposited on glass substrates by RF sputtering using an ITO ceramic target (In2O3-SnO2, 90-10 wt. %). After deposition, samples were annealed at different temperatures in vacuum furnace. The post vacuum annealing effects on the structural, optical and electrical properties of ITO films were investigated. Polycrystalline ITO films have been analyzed in wide optical spectrum, X-ray diffraction and four point probe methods. The results show that increasing the annealing temperature improves the crystallinity of the films. The resistivity of the deposited films is about 19×10-4 Ωcm and falls down to 7.3×10-5 Ωcm as the annealing temperature is increased to 500 °C in vacuum.
- انتشار مقاله: 07-09-1386
- نویسندگان: Negin Manavizadeh,Alireza Khodayari,Ebrahim Asl Soleimani,Sheida Bagherzadeh,Mohammad Hadi Maleki
- مشاهده
- جایگاه : پژوهشی
- مجله: Iranian Journal of Chemistry and Chemical Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: RF sputtering,Indium tin oxide,Annealing in vacuum,Transparent conductive films
- چکیده:
- چکیده انگلیسی: Indium tin oxide (ITO) thin films were deposited on glass substrates by RF sputtering using an ITO ceramic target (In2O3-SnO2, 90-10 wt. %). After deposition, samples were annealed at different temperatures in vacuum furnace. The post vacuum annealing effects on the structural, optical and electrical properties of ITO films were investigated. Polycrystalline ITO films have been analyzed in wide optical spectrum, X-ray diffraction and four point probe methods. The results show that increasing the annealing temperature improves the crystallinity of the films. The resistivity of the deposited films is about 19×10-4 Ωcm and falls down to 7.3×10-5 Ωcm as the annealing temperature is increased to 500 °C in vacuum.
- انتشار مقاله: 07-09-1386
- نویسندگان: Negin Manavizadeh,Alireza Khodayari,Ebrahim Asl Soleimani,Sheida Bagherzadeh,Mohammad Hadi Maleki
- مشاهده
- جایگاه : پژوهشی
- مجله: Food & Health
- نوع مقاله: Journal Article
- کلمات کلیدی: Minarine,Whipping cream,Cooling rate,Aging process
- چکیده:
- چکیده انگلیسی: Minarine is a cream obtained by mixture of animal cream and vegetable oils. Fat crystallization is the main stage in the production of this product and affects its mouth-feel, stability, texture, and appearance. Processing conditions influencing the fat crystallization, partial coalescence, and finally physical and structural properties of whipped cream are heat treatment (pasteurization and sterilization), homogenization, cooling rate, aging process, tempering, and temperature, time and speed of whipping. The objective of this study is to characterize the effects of fast cooling by ice cream maker to 5 ºC and aging process at this temperature for 24 hours, on whipping, rheological, textural, crystallographic and thermal properties of frozen minarine. Results illustrated that the most desirable whipping properties (overrun=114.8% and syneresis=3.6mm) and the highest rheological and textural properties, γLVR (0.33), G' (40850 Pa), and firmness (642 g), were belonged to sample FCA due to the formation of the denser crystalline network resulting from fast cooling and aging process. Wide-angle X-ray scattering spectra shows that α -crystals were mainly formed upon fast cooling then, a transition from α to β'-crystals took place during aging process. Also, according to differential scanning calorimetric results, the endothermal peak temperature was shifted to higher temperatures due to fast cooling and aging processes.
- انتشار مقاله: 16-11-1398
- نویسندگان: Leyla Alizadeh,Khadije Abdolmaleki,Kooshan Nayebzadeh
- مشاهده