m. mohebbi

 Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran.

 In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments.

 The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust,  the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed.

 In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.

The semi-active bracing system locks or unlocks the stand-by braces in an on-off mode utilizing a variable stiffness device (VSD). In this paper, the optimal design of a semi-active bracing mechanism and evaluating its performance in mitigating structural vibration under seismic loading have been studied. The optimal stiffness values of the semi-active braces have been determined by solving two optimization problems including minimizing the maximum acceleration and also minimizing the maximum inter-story drift by imposing a constraint on the maximum acceleration. The genetic algorithm (GA) has been applied to solve the optimization problems. To illustrate the design procedure, an eight-story linear shear frame under earthquake record has been considered and the optimal semi-active braces have been designed. In addition, to assess the performance of optimal bracing system under other records which are different from design record in terms of intensity and frequency content, the structure equipped with optimally designed semi-active braces has been tested under several ground motion records. The results show that the optimal semi-active bracing system has simultaneously reduced different responses of the structure although the acceleration reduction has mainly been less compared to the drift reduction.

 Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol levels, increase of immune function, prevention of cardiovascular diseases, prevention of damage to biological membranes against peroxidation and anti-inflammatory properties have been reported. Despite possessing a potential health benefits to humans, the susceptibility of this polyphenol towards environmental conditions and low chemical stability has restricted the direct usage of curcumin into aqueous-based food formulations. The encapsulation of curcumin in liposomes is a potentially effective way to protect them from degradation during passing the digestive system.

Curcumin (powder, purity greater than 99%, 368.38 g/mol), lecithin, cholesterol (C3045-25G), pancreacin (extracted from porcine pancreas, P7545-25G), bile salts (B8756-10G) and calcium chloride (CaCl2) was obtained from Sigma Aldrich (USA). Consumable ethanol was purchased from Pars Ethanol Company (96%, Iran). Lipase enzyme (extracted from pig pancreas, L8070) and pepsin (activity 3500-3000 NFU/g, P8390) were obtained from Solarabio (China). Potassium chloride, dipotassium hydrogen phosphate (K2HPO4) and alpha-amylase enzyme with a purity of at least 99% were obtained from Merck, Germany, sodium chloride (NaCl), sodium bicarbonate (NaHCO3) and calcium chloride were obtained from Sigma. The effect of lecithin content (0.02- 0.08 g), lecithin cholesterol ratio (0.5- 4), curcumin level (1.5- 6mg) and ultrasound treatment time (1-5 minutes) on production of liposomes containing curcumin was evaluated. The particle size, particle size distribution, zeta potential and efficiency were determined by response surface methodology. Furthermore, physical nature, molecular structure, physical stability at 4ºC and 25ºC and release behavior of curcumin loaded-liposome in mouth, stomach and intestines were explored.

 The results showed that all independent variables had a significant effect on liposome particle size and increasing the ratio of lecithin: cholesterol caused more uniform particle size. Lecithin was determined to be the only component affecting the zeta potential of liposome particles, and increasing the ultrasound time increased the efficiency of curcumin encapsulation in liposomes. The optimal point of liposome preparation conditions in the amount of 0.08 g lecithin, 4: 1 the ratio of lecithin: cholesterol, 4.16 mg curcumin and 5 minutes the ultrasound treatment was introduced by Design Expert software. In addition, curcumin was amorphous in optimal liposome spherical particles. Furthermore, the results of TEM showed that the liposomes are in the form of single-layer particles, spherical and without membrane rupture. This makes the bilayered nature of the vesicles clearly visible in this micrograph. The size of the particles obtained from this method was consistent with the data obtained from the dynamic light scattering method. From the results of infrared spectroscopy, it can be seen that curcumin is trapped in the liposome through hydrogen bonding in the double-layered vesicle of the liposome, the phenolic ring of curcumin with the phospholipid head group, as well as the hydrophobic interactions of the aromatic rings with the acyl phospholipid chains. Liposomes were more stable at refrigeration temperature. A very small amount of curcumin was released in the simulated oral phase, which is probably due to the short time and lack of specific enzymes to disrupt the phospholipid bilayers of the liposome. Although the pepsin enzyme is unable to penetrate the liposome membrane, acidic conditions change the angle of the head and tail groups of the lipids and lead to a change in the surface charge of the liposomes. The release of curcumin from liposome vesicles was greatly increased in the intestine. This sudden increase is due to the presence of bile salts as an emulsifying agent that can disrupt the phospholipid membrane and make the membrane more fluid. In addition, pancreatic lipase is adsorbed on the surface of lipids and then hydrolyzes the phospholipid into 2-acyl and 1-acyl lysophospholipids and free fatty acids. The release behavior of curcumin under gastrointestinal conditions was based on the Fick mechanism.

There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and soybean hull as sugar substitute. Results showed that cocoa powder substitution significantly (p< 0.05) led to an increase in moisture, water activity, fat and protein and a decrease in ash and carbohydrate amount, respectively. It was also observed that addition of sodium caseinate and CBS made the chocolate softer and to be easily melted (p< 0.05). Sensory analysis showed that samples with high protein and fat content got better scores in overall acceptance (p< 0.05). Also, principle component analysis showed that the first two components could explain about 81% of total variance. Finally, the best composition was determined by considering both TPA, DSC and sensory properties. This sample contained 5% sodium caseinate and 35% CBS. Moreover, total sugar content and calorie amount of this sample was 2.17% and 547.41 kcal, respectively. The peroxide value of optimized sample was 0.5 meq per kg immediately after production and it reached to 1.13 meq per kg after two months. Consuming 100 g of this chocolate can supply 27% of daily calorie of an adult person (assuming 2000 kcal per day for adults). Consuming this 100 g can also supply 17% and 40% of classic and atkins keto diet. These results showed that, the selected sample with 35% CBS and 5% sodium caseinate could be compatible to ketogenic diet but more clinical research should be done in future.

In the present study, the natural convection heat transfer inside a corrugated U-shaped cavity studied numerically. For solving the mass equation (continuity), conservation of linear momentum equation and energy equation, the finite element method applied. The accuracy of used method investigated with the available results and a high agreement between them observed. Fluid flow is twodimensional and water is chosen as the working fluid in the cavity. Different Rayleigh numbers (103 -106 ) and corrugated walls are the variables affecting the fluid and heat transfer fields. The results expressed in terms of velocity contour, fluid flow, temperature and the average Nusselt number. The extracted results indicate that by rising the Rayleigh number, the heat transfer rate increases which the highest value of it is equal to 76.43 at Ra=106 . Also, at a fixed Rayleigh number, the smooth cavity has a highest heat transfer rate and the maximum of heat transfer’s loss occurs at cavity by corrugated on the both sides.

The period of recession is also referred to as the period of recession and crisis and can affect culture and ethics. The purpose of this study is to investigate the role of various factors on consumer ethical purchasing decisions in a recession.

The present study was conducted in combination (qualitative and quantitative). In the qualitative part, the data method was the foundation. The community of experts included university professors specializing in business and management and experimental elites in the pasta industry, 20 of whom were selected by snowball sampling method until saturation. The interview tools were semi-structured and the data were analyzed by coding method. The quantitative part was the descriptive-correlation method. The population of pasta consumers in Iran was 384 people who were selected by available means. The questionnaire was designed (from the results of the qualitative section) and the data were analyzed by structural equations.

The results showed that among the five identified factors, causal and interfering factors have the most role in the ethical decision of consumers to buy in a recession. Among the underlying factors are security, prudence and budget; Among the causal factors of the family, the personality of the individual and the perspective and attitude of the individual; Among the intervening factors, sanctions, political factors and war; Among the strategies, saving, buying low-risk goods and prioritizing purchases, and among the consequences, warehousing, unemployment and changing consumer behavior are of the highest importance in the ethical decision of consumers to buy in a recession.

Undoubtedly, with the eradication of poverty and if the sanctions are lifted and the government sets the right policies for the economy and supports firms and ethical organizations, consumers will be more inclined to buy They will be morally committed.

This paper introduces a procedure to risk-based optimal design of fluid viscous dampers (FVDs). To this end, the exceedance probability of specific performance level during the design lifetime as a safety criterion of the entire building is intended to be minimized. This, along with the minimization of the total damping coefficient of FVDs as the cost criterion of the dissipation system, are the considered objective functions. The damping coefficient of FVDs have been considered as design variables and the efficient configurations of damper properties over the height of the building have been determined. A multi-objective optimization framework using the non-dominated sorting genetic algorithm version II (NSGA-II) has been employed to solve the optimization problems and determine the set of Pareto optimal solutions. Linear and nonlinear FVDs with different capacities have been designed for an eight-story shear-type building with bilinear elastic-plastic stiffness behavior under 20 real earthquakes. The results show that the optimal FVDs reduce the seismic response and fragility of the building, while limiting the dampers’ cost.

An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at three ratios: 7, 14 and 21 percent, the water was added to the mixture to bring the moisture content of the samples of feeding to 12, 15 and 18%. The mixtures were extruded at screw speeds of 120, 150 and 180 rpm, at 140°C. Experiments on the samples showed that increasing in moisture content of the samples led to increase in water absorption, particle density and hardness, and also led to decrease water solubility and texture sensory scores.  Increasing in screw speed led to increase the water solubility and to reduce particle density, radial expansion, hardness, and sensory scores of appearance, color, texture, and overall acceptance of samples. Increasing the ratio of flaxseed in samples, led to increase particle density and to reduce radial expansion and sensory scores for the appearance, color and overall acceptance of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, containing 14% of flaxseed, the screw speed and feed moisture content must be  selected at  180 rpm and 14.42%, respectively.

In this study, the effect of glycerol concentrations (60, 70 and 80 %) and drying temperatures (45, 60 and 75 °C) on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film was investigated. Results showed that with increasing the temperature from 45°C to 75°C, the drying time needed for the composite film containing 60 and 70% reduced. Whilst, drying times of the samples with 70 and 80% glycerol were nearly the same. Water solubility, moisture absorption and elongation at break (E%) reduced when the drying temperature increased and the elastic modulus (EM) decreased. With increasing glycerol concentration from 60 to 80 %, water solubility and moisture absorption increased and E% and EM reduced.

In this paper, a procedure has been introduced to the multi-objective optimal design of semi-active tuned mass dampers (SATMDs) with variable stiffness for nonlinear structures considering soil-structure interaction under multiple earthquakes. Three bi-objective optimization problems have been defined by considering the mean of maximum inter-story drift as safety criterion of structural components, absolute acceleration as the criterion of occupants’ convenience, and safety of non-structural acceleration sensitive components, as well as SATMD relative displacement as the cost criterion of the control device. The parameters of the weighting matrices of the instantaneous optimal control algorithm and the maximum and minimum level of variable stiffness of the semi-active device have been considered as design variables. An improved version of the non-dominated sorting genetic algorithm (NSGA-II), has been employed to solve the optimization problems and figure out the set of Pareto optimal solutions. SATMDs with different mass ratios have been designed for an eight-story shear type building with bilinear elasto-plastic stiffness model where the soil-structure interaction has been incorporated by Cone model with three degrees of freedom for the soil. Results show the capability and simplicity of the proposed procedure to design SATMDs considering multiple performance criteria. It is observed that this procedure can offer a wide range of optimal solutions throughout the Pareto front which can be chosen by the designer based on desired performance and application of the structure.

Cucumber includes a short postharvest life and loses its quality fast. Novel technologies such as coating and modified atmosphere packaging are promising methods in preserving fresh products. Therefore, the aim of this study was to use a combination of chitosan coating and modified atmosphere packaging to preserve quality attributes of the cucumber Royal var. and to estimate the vegetable shelf-life.

In this study, cucumber (Royal var.) was coated using chitosan and packed under three various atmospheres of A) air; B) active MAP (10% of O2 and 5% of CO2); and C) passive MAP (21% of O2 and 0.1% of CO2). Texture firmness, total soluble solid, chlorophyll content and organoleptic properties of the cucumbers were determined at 5-day intervals during 15 days of storage at 4, 10 and 20 °C. Shelf-life of the cucumbers was modeled under various treatments.

Variance analysis showed a significant effect (P<0.05) of four factors (coating, gas concentration, temperature and time) on postharvest properties of the cucumbers. The most change in TSS was observed in Package A cucumbers stored at 20 °C. These also showed the most weight loss. At 4 and 10 °C, firmness was well preserved in Package B; in which, the coated cucumbers included the least firmness loss compared to uncoated ones. Combination of chitosan coating and modified atmosphere packaging positively affected quality parameters of the cucumbers Royal var. Relatively, effects of active MAP were significant at 10 °C. The maximum shelf life was seen for the coated samples stored in active MAP at 4 °C (17 days) following by 10 °C (15 days).

Based on the current results, combination of chitosan coating and active MAP can be suggested for the packaging of cucumbers (Royal var.).

Convective air drying is one of the oldest and most popular drying methods. Designing and controlling the convective air drying needs the mathematical description of the moisture transfer during the drying process, known as drying kinetics. Fick’s second law of diffusion can be used for modelling the moisture distribution inside the moist object during drying process.
Mathematical modeling of drying process is a very important tool, as it contributes to understand better moisture distributions inside the product which helps designing, improving and controlling drying operation in the food industry.
Implementation of the partial differential equations subject to the correspondent initial and boundary conditions is one of the main methods of mathematical modeling to describe the physical phenomena such as moisture transfer during drying. In the recent decades, considerable number of research works have been devoted to numerical solution of mass transfer phenomena during convective drying of food products by using the common numerical solution such as FDMs, FEMs and FVMs.
The spectral collocation (pseudospectral) methods is a powerful tool for the numerical solutions of smooth PDEs like mass transfer equations. Pseudospectral methods are able to achieve the high precision with using a small number of discretization points compared to FDMs and FEMs and with low computational time and computer memory.
The objective of present research is to simulate the mass transfer phenomena in one dimension during convective drying of apple slices. The validation of the presented numerical model was done by comparing experimental drying data taken from Kaya et al. (2007) and Zarein et al. (2013). For more confirming the numerical approach, a numerical example with the exact solution is provided and the related errors were evaluated. Estimation of mass transfer coefficients
The convective mass transfer coefficient in the surface of the apple slice was obtained according to the relationship presented by Paitil (1988) and Janjai et al. (2008).
(1)
Estimation of effective moisture diffusivity coefficient
Fick’s second law of diffusion was applied to obtain the effective moisture diffusivity coefficient of the apple slices. The analytical solution of this equation can be written as follows (Crank, 1975): (2)
In this study, we consider the Pseudospectral methods for solving 1D mass transfer equation. In order to develop the model, the following common assumptions are considered: negligible heat changes during drying process, moisture is transferred inside the slices by diffusion, one-dimensional mass transfer in apple slices, non-shrinkage and non-deformation of the slice. In the field of numerical analysis, the main advantage of pseudospectral methods compared to others such as FDMs and FEMs are exponential convergence and sufficient accuracy (Sun et al., 2012). The values of parameters and coefficients of mathematical model are summarized in Table 1. The comparisons between the predicted average moisture content and the experimental data are shown in Fig. 1 & 2. It can be seen, the numerical results are in good agreement with the experimental data. The values of the correlation coefficient and the root mean square error from comparison of numerical result with experimental data taken from Zarein et al. (2013) and Kaya et al. (2007) were 0.9996, 0.0729 and 0.997, 0.1561 respectively. Moreover, the running time for solving 1D mass transfer equations was about 3 seconds. This result is the evident that the presented model is successful for predicting the moisture content history during drying process.
Moreover, by using the considered numerical method the approximate solutions of defined numerical example for different discretizing points was evaluated and the associated error history are shown in Figure 3. It can be seen that the values of errors are very low and about 10-3 and 10-5, that confirms the high accuracy, robustness and efficiency of the suggested numerical approach. Spectral collocation (pseudospectral) method is presented to solve mass transfer equation in one dimensional in during convective drying process approximately. The model was validated by the reported experimental data from convective drying of apple slices. Also, a numerical example, which had an exact solution in a closed form, was provided to illustrate the high accuracy of the proposed method. The results of statistical computations ( and ) and numerical example showed the efficiency, applicability and robustness of the presented approach.

The aim of the current study was to examine the casual relationship of perceived support with psychological distress and addiction potential with the mediating role of loneliness in school students of slum area in Qom. The participants of this study included 225 high-school male students who were chose by multistage cluster sampling method. Perceived Support Questionnaire, Psychological Distress Questionnaire, Addiction Potential Scale, and Loneliness Scale were administered to the participant for data collection. Path analysis and Bootstrap tests were conducted to explore direct and indirect pathways of the research model, respectively. The results showed that perceived support was the antecedent and psychological distress and addiction potential were the consequences of loneliness in school students. The results indicated that loneliness has a significant mediating role in the relationship of perceived support and with psychological distress and addiction potential. The findings of this study can help school counselors, education psychologist, and teachers reduce student’s problems.

Considering the widespread development of implants in dental treatment plans, linear measurements on panoramic radiography are of especial importance. In the present study we investigated the effect of head misalignment up to 15° around vertical and horizontal axes on the magnification rate of digital panoramic radiography in each part of upper and lower jaws. In this in vitro experimental study, five edentulous human skulls were used. Steel globes with 4mm diameter were placed inside each dental socket. Each skull was exposed twice at standard panoramic position and at 5, 10 and 15° upward, downward, left and right deviated positions with NewTom GIANO radiographic system with the least amount of kVp and mAs. All 50 images were saved in true size and the maximum horizontal and vertical diameter of each globe was measured by an oral and maxillofacial radiologist using linear measurement software. Data were statistically analyzed by Chi- square and ANOVA tests. At standard panoramic position, linear measurements in both horizontal and vertical dimensions showed magnification and the results indicated 12-13% magnification in vertical dimension in all parts of both jaws. The least rate of horizontal magnification was seen in the molar area of both jaws (6%). (p<0.05) At lateral head rotation, linear measurements in vertical dimension were less affected. (p>0.05) Linear measurements in horizontal dimension showed the highest variations especially in the posterior parts of the jaws. (p>0.05) At upward and downward chin rotations, vertical measurements showed magnification rate comparable with that of standard panoramic position while horizontal measurements showed increased magnification at upward rotation and decreased magnification during downward rotation. (p>0.05) Vertical and horizontal linear measurements show magnification at standard panoramic position and also at lateral head rotation around Y-axis and at upward and downward rotations. Furthermore, even at deviations up to 15°, no minimized measurements were recorded in the obtained panoramic radiographs.

In chronopharmacology the biological rhythm variations caused by drug administration is assessed. Evaluation of the time of drug administration and the qualitative and quantitative effects of reactions to drugs is called chronopharmacodynamics. In this study we assessed the chronopharmacodynamics of intrathecal co-administration of sufentanyl and bupivacaine in surgical operations of lower extremities.

In 2006 patients aged 20-50 with ASA physical status of I and II who underwent surgical operation of lower extremities were entered into this prospective study. The patients received a slow intrathecal injection of 10 μg sufentanyl and 15 mg bupivacaine into subarachnoid of third and fourth lumbar spaces in 30 seconds. After the operation the time of first pain sensation and the visual analogue scale (VAS) score as the measure of severity of pain were recorded.

115 patients were studied in this project. The pain-free interval was considered as the time between injection and patient s demand for pain relief. This interval was 746 (± 322) minutes. The average score of pain severity on VAS at the time of demand for pain relief was 24.7 (± 9.3). The average pain-free duration in patients injected about noon or at midnight was significantly longer than the pain-free interval of other patients.

The results show that intrathecal co-administration of sufentanyl and bupivacaine at noon or midnight (conforming to the circadian rhythm) causes better pain-relief with longer duration in comparison with other times of the day or night.