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This study seeks investigation of the impact of factors effect on the brand performance based on internal branding approach in TAT bank. A conceptual model consist of 9 hypotheses were designed and tested in this research. 239 employees of TAT bank by clustering method were selected. Data gathered via 51-items including 6 demographics and 45 specialized questions. Alpha cornbach's coefficients were in acceptable range for all variables.For testing the model we use path analysis by using AMOS and chow test. Findings prove the moderation role of workplace competitive climate and job satisfaction on the relationship between internal branding with brand identification and brand commitment. Path analysis indicated that internal branding impact brand identification positively, brand commitment impact brand performance positively and brand identification impact brand commitment positively. Two hypotheses include the impact of internal branding on brand commitment and the impact of brand identification on the brand performance was not confirmed.

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In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.
 

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The amount of entropy generation during the fatigue loading is treated as an indicator of the damage accumulation in the material. Using the thermography technique and recognizing the temperature field distribution at a specimen surface under cyclic loading and calculating the dissipated energy and also considering the possibility of the specimen heat transfer with the environment, the net entropy production rate of the system can be computed.  This research has been conducted to feasibility study and applicability of the methodology through numerical modeling and analysis. In this thesis, using the finite element numerical method and in the framework of Abaqus software, simulations of fully reversed bending are carried out on the standard specimens of aluminum (Al6061-T6) whose experimental test results are available in the literature. Based on results of the mechanical and thermal analysis, calculating the entropy production rate, fatigue fracture entropy, damage variable and remaining life assessment based on this variable are performed. The results obtained from the numerical simulation are compared and validated with the results of experimental tests. Also, a numerical analysis is carried out to estimate the temperature enhancement and fatigue self-heating phenomenon due to the cyclic loading based on the strain-life curve characteristics and dissipated energy on the axial specimen made of (AISI 4340). The results obtained from the research indicate that the infrared thermography technique as a non-destructive evaluation method in the low cycle fatigue range, is a suitable tool for the temperature field evaluation and subsequently, the accumulated damage estimation in material.

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The consumer demand to use natural preservatives in food products instead of synthetic ones and awareness about not using plastic is increasing. In this research, chitosan-potato starch film containing celery seed extract was prepared at different concentration levels (0.5, 2 and 8%) and the physical properties of the film (thickness, moisture content and solubility), mechanical properties and antioxidant activity also determined. Then, the chicken fillet wrapped by the film was kept in the refrigerator for 15 days and the microbial growth and primary and secondary oxidation compounds formation with peroxide value and thiobarbituric acid and sensory evaluation was also monitored during the storage time. The results showed that the total phenol and flavonoid content of celery seed extract was 70.67±7.8 mgGA/g of extract and 62.81±5.65 mg Quercetin/g of extract, respectively. Addition of celery seed extract (2 and 8%) decreased the moisture content and solubility of the film due to the increase of the film hydrophobicity. Also, by adding the celey seed extract, the elongation at break of the film increased, while the tensile strength and elastic modulus decreased. With the increase in the concentration of the celery seed extract in the film, the DPPH free radical inhibition increases from 14.69 to 73.94%. According to the results of microbial and oxidation tests as well as sensory evaluation, coating a chicken fillet with a chitosan-potato starch film containing 8% celery seed extract would increase its shelf life by up to 15 days.
 

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Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of  food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.