Showing 3 results for Azadfar
Volume 0, Issue 0 (Articles accepted at the time of publication 2024)
Abstract
Nowadays, many people and companies enter the business world. So, rgarding the important and prominent role of internet and commercial advertisements in daily life, the relation between the business world and people should not be ignored. The purpose of this research is to examine the persuasive language in terms of type and number of persuasive steps in a number of Persian commercial internet textual advertisements based on the Cheung’s (2008, 2010) persuasive move schema model. This research is of descriptive-analytical kind. Therefore, To this end, a number of 120 Persian commercial internet textual advertisements collected through official Persian websites have been analyzed as research data based on the type and number of the persuasive steps. As to the type of persuasive steps, the results showed the most used type of persuasive step was steps of the persuasive move "offering suggestions" having been used with a frequency of 63.7%. On the other hand, the persuasive steps of "explicit stimulus actions" included the lowest frequency with a frequency of 0.1%. It was also shown the new persuasive step "motto" has been used with a frequency of 17%. Besides, the examination of the number of persuasive steps indicated the most used advertisements were "four-step" advertisements with a frequency of 26.7%. "Ten-step" advertisements were observed with a frequency of 0.9. Finally, the analysis of the type and number of persuasive steps revealed there was a significant difference not only between the type of steps examined but between their number as well.
Mahdi Jalali,
Volume 21, Issue 148 (June 2024)
Abstract
Effect of osmosis dehydration, ultrasonic and edible coating as the pretreatment before drying has been studied in order to improve the flavor of the product, reduce thermal damages, decrease interstitial water and ease of transferring mass. The response surface method was used to optimize the drying conditions of Pommelo slices by osmosis-hot air. The concentration of edible coating (0-2% w/v) and the time of applying ultrasound (0-30 min) and the concentration of sucrose (40-80% w/w) were evaluated as independent variables on the amount of moisture content, absorption of solids, weight loss and productivity coefficient of Pommelo slices as dependent variables. All process variables were linearly significant for all responses (P<0.01). The comparison of the optimization results of coated and uncoated Pommelo osmotic dehydration showed that at the optimal point, the maximum amount of carboxymethyl cellulose coating and the osmotic dehydration time and the concentration of the osmotic solution in the coated sample were calculated as 2%, 21.86 minutes and 57.75%, respectively. The highest values of water reduction, weight loss and efficiency coefficient were 0.09172 (g/100g of solid matter), 0.091% and 19.478 respectively in the coated sample, and the highest absorption of solids with a value of 0.0089 (g/100g of solids) was reported in the uncoated sample. The results showed that the use of coating reduces the absorption of solid.
Volume 24, Issue 6 (11-2022)
Abstract
In recent years, nanotechnology has been increasingly used in the food industry, especially to increase the food security. Nanotechnology provides the grounds to understand the food components on a small scale in the food industry. The present study aimed at analyzing the application of nanotechnology to improve the food security. The study sample included all experts (N= 90) of Iran's Nanotechnology Innovation Council selected by a census. This study used a descriptive-survey method. A questionnaire was developed based on the study’s theoretical framework and used for data collection. The validity (content and face) and reliability (factor loading, coefficient of composite reliability, and Cronbach’s Alpha coefficient) of the questionnaire were confirmed. The results of testing the hypotheses using Smart PLS, i.e., t-test and path coefficients (β), showed that the food packaging mechanisms directly and significantly affected food security improvement through using nanotechnology. The findings also displayed that the food preservation, processing, and production mechanisms influenced food security improvement through using nanotechnology. By using nanotechnology, the results indicated a direct relationship between foods' taste and color improvement as well as food safety and health improvement.
