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Rotating machines in particular induction electrical machines are important industry instruments. In manufacturing, electrical motors are exposed to many damages, and this causes stators and rotors not to work correctly. In this paper we addressed modal analysis and an intelligent method to detect motor load condition and also the stator faults such as turn-to-turn and coil-to-coil faults using motor vibration analysis. A three-phase induction motor with a special winding was used to create the faults artificially. The vibration signal of motor in different states such as working without fault, with various faults and with various loads was acquired. Some spectral analysis was done using the spectrum and the spectrograph of vibration signals and differences due to different states of motor were observed. Suitable features such as Linear Prediction Cepstral Coefficients and Fourier Transform Filter Bank Coefficients were extracted from vibration signals and were then applied to non-supervised (SOM) and supervised (LVQ) neural networks in order to classify motor faults and its load condition. Many experiments were conducted to evaluate the effect of neural network type, type and length of feature vector, length of training signal etc. In brief, using SOM and LVQ neural networks, 20 element Filter Bank feature vectors, and 600ms of the training data, performance of 93.6% and 94.2% were obtained for load and fault detection respectively.

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The purpose of this research was to study the efficiency of general Arabic language teaching program in Kerman high schools based on the students’ and teachers’ viewpoints. This study is an applied quantitative method research. The research instruments are two researcher-made questionnaires for measuring the teachers’ and students’ viewpoints. The population involves all male and female Arabic teachers of Kerman city, as well as male and female Mathematics and Science junior high school students of all public high schools of Kerman city. The research sample was selected through stratified random sampling method, and amounted to 30 female Arabic teachers, 30 male Arabic teachers and 236 students. The findings revealed that  Arabic language teaching goal is not consistent with the learners’ and society’s needs; Arabic textbooks’ content does not meet the content selection standards set in curriculum planning; Arabic teachers are not well prepared for Arabic language teaching; Arabic curriculum goals are not met; students’ proficiency in Arabic language skills is disappointing; students’ interest in Arabic language and learning, is moderately low; and finally, students’ acquaintance with Arabic language learning strategies is low. Accordingly, we can conclude that the increase in Arabic language teaching efficiency in schools needs more efforts to prepare the society with positive attitude towards Arabic language and Arab people, and also to change the educational approach to Arabic language teaching/learning in our school system.

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  The main aspect of this research study is investigation on scour phenomenon around marine pipelines with respect to submerged impermeable plates beneath the pipe. So far, numerous investigations have been done but the main difference of this study with them is installation an impermeable base plate under the pipelines. Installing these impermeable plates mainly causes that the developed streamlines under the bed, located under the pipeline, are lengthened and accordingly the pressure gradient reduces across the pipe. Reduction of the pressure gradient may be considered an important issue since one of the most important criteria of establishing and progressing of scour under pipelines is the formation of piping phenomenon under the pipelines. This phenomenon is due to dominance of the pressure gradient on floating weight of the bed materials. For this research study, firstly scour phenomena under the pipelines were investigated both for unprotected pipelines and protected pipelines with submerged impermeable plates, with the piping phenomenon under the pipelines were being considered for both cases. The experiments were carried out in a channel with 10m length, 0.25m width and 0.5m depth. P.V.C. pipes with four diameters (i.e., 2cm, 3cm, 4cm and 5cm) and 0.5cm thickness were investigated. The bed materials were consisted of sediment particles with median size of 0.50 mm and geometric standard deviation of 1.43. The specific gravity of bed materials was 2.65. All experiments were run at clear water conditions. For each test the steady approach flow was adjusted so that the ratio of velocity to critical velocity was equal to about 0.85 on the centerline of the flume. A number of rectangular galvanized iron plates with 25cm in length, 0.7mm thickness and various dimensions of breadths were selected as countermeasure tools for scouring phenomenon. Then, the scour depth beneath two parallel pipelines with side by side arrangements and their interaction on scouring process were investigated. Finally, with installing impermeable base plates under the pipelines, the effect of these plates on scour phenomenon were studied for any arrangements of the parallel pipelines. The experimental results showed that installation a plate under the pipeline could prevent the formation of scour hole to some degrees and protect them from scour hazards. For all test cases of unprotected pipelines, the maximum dimensionless scour depth beneath the pipelines decreased when the pipe diameter increased. For side by side arrangement of two parallel pipelines, the formed scour depth decreased when the distance of pipelines increased. Then, for practical purposes, in order to reduce the maximum scour depth it is recommended that the distance of two parallel pipelines increases as far as possible or a submerged base plate may be used beneath the under pipeline. For all test cases of pipelines with impermeable base plates, the scour process will not further occur unless due to wake vortices

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The ultrafiltration process as one of the membrane processes based on pressure can replace with the conventional method of liming-carbonation as a new method in sugar industry. In this research, reduction of hardness, increasing the non-sugar rejection components and improving the purity of permeate flow were modeled during the treatment of raw beet syrup with ultrafiltration by artificial neural network. The ultrafiltration process was carried out at three temperatures of 30, 40 and 50 ° C, three pressures in the membrane 1, 2 and 3 times in eight intervals of equal time of 1 to 60 minutes. The best model for reduction of hardness was obtained with a hidden layer, the number of 13 neurons, the tangent transfer function, the momentum learning law, and the percentage of data 40, 35, and 25 for training, evaluation, and test, respectively. The variation of non-sugar rejection compounds with a hidden layer, 15 neurons, tangent transfer function, Levenberg learning law, and assigning 50, 5 and 45 percent of the data to training, evaluating and testing with the least error and the highest correlation coefficient during modeling. Improvement of the purity of permeate flow during ultrafiltration with a hidden layer, 18 neurons, sigmoid transfer function, Levenberg learning law and data percentages 60, 15 and 25 for training, evaluation, and testing created the best network. Also, the highest correlation coefficient between laboratory data and predicted values with the model was obtained for hardness variation, non-sugar rejection compounds and purity, 0.892, 0.985 and 0.985 respectively.

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The aim of this study was determining the concentration of heavy metals as Lead, Cadmium and Tin in canned peas, with pre-treatment by 5 and 10-minute blanching and using citric acid, acetic acid and phosphoric acid at concentrations of 0, 0.25 and 0.5%. The samples were manufactured and sealed commercially. The evaluation of mentioned heavy metals was carried out using by flame photometric method. The response surface method was carried out in central composite design, and data analysis was done using Design Expert software. The effect of the dependent variables in quadratic model is evaluated. According to the results, the highest levels of Lead, Cadmium and Tin were 0.43, 0.61 and 87 parts per million respectively and the lowest was zero, 0.14 and 10.43 parts per million, respectively. The results showed that increasing the blanching time reduced the lead, cadmium and tin amounts at 1% level. On the other hand, increasing the concentration of acetic acid, citric acid and phosphoric acid to its highest level would yield the best results to achieving the lowest amount of these elements during blanching.

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soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk. 

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Edible films, which in addition to creating beneficial effects by carrying antimicrobial compounds, antioxidants, etc., have biodegradable properties, have attracted the attention of many researchers. In this study, the gum obtained from the inner pod of bean with two concentrations of glycerol (40 and 60%) and three concentration of oregano essential (1, 2 and 3%) oil was used to produce biofilms. After studying the physicochemical and mechanical properties of the resulting films, the best treatment was combined with titanium oxide nanoparticles in two concentrations of 1 and 2% and its antimicrobial properties were also investigated. The results showed that increasing the essential oil raised the film thickness, while high concentrations of essential oil decreased the moisture content of the films. Although the addition of essential oil reduced the solubility of films compared with control sample, but in the treatments with essential oil, increasing the essential oil reduced the solubility of the film. Increasing the concentration of essential oil also increased turbidity and free radical DPPH activity. High concentrations of essential oil decreased the lightness of the films but increased the yellowing and redness compared to the control sample. Due to the interaction of the oil in the essential oil with the gum, the cohesion of the polymer network decreased and consequently, the tensile strength and the elongation factor at the break point decreased. Antimicrobial effect of films with 3% essential oil and 2% titanium oxide had the highest inhibitory area in the disk diffusion test with other samples on Staphylococcus Aureus, Escherichia coli, Salmonella Typhoid, Bacillus Cereus and pseudomonas Aeruginosa significantly (p<0.05)

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This study aims to produce drinkable flavored milk using berry juice (as a source of functional compounds), cacao and various hydrocolloids such as inulin, guar gum and gelatin as stabilizing in both low and high fatty formulation. The stabilizers included inulin, guar and gelatin (at levels of 0.25 and 0.5%). In all samples, the amount of berry juice was the same. The results showed that application of stabilizers significantly (P< 0.05) decreased pH and increased acidity. Studies also showed that the viscosity and sedimentation rate of the samples were completely dependent on the presence of hydrocolloids and fat in their formulation. So that, increasing the amount of hydrocolloids and fat in the formulation significantly increased the viscosity of the samples and reduced the deposition of the particles in the product, thereby stabilizing the final product. High-fat formulation with high levels of sustainability yielded higher overall acceptance in the study of sensory properties, too. In general, the treatment containing 0.5% inulin, 0.5% guar and 0.5% gelatin as a stabilizer resulted in improvement of the physical and sensory properties of the functional drinkable milk

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In order to increase the per capita dairy products in a society, it is necessary to produce a variety of products with high sensory desirability. Therefore, this study was conducted to identify lactic acid bacteria in traditional Quchan cheese and use them in the production of mozzarella cheese. For this purpose, the production of three types of mozzarella cheese using traditional Quchan cheese, industrial starter and fantasy essence was studied. The results of microbial culture and biochemical tests of primary cheese during different stages showed that the total number of lactic acid bacteria increases with increasing the passage stages. Among the lactic acid bacteria in Quchan traditional cheese, gram-positive, catalase negative and hemofermentative bacteria with the ability to grow at 10 and 45° C and at a salt concentration of 5.6% and a pH of 6.9 were identified, indicating the presence of the genus is Enterococcus. Also, despite the confirmation of gram-positive, catalase-negative and hemofermentative cocci, none of the samples had a tetrad structure, indicating the absence of Pediococcus. On the other hand, no gas formation was observed in any of the Durham tubes, so the presence of Leuconostoc was also evaluated negatively. In the study of sensory properties, the effect of starter type (commercial starter, traditional starter) on the taste, salinity, sourness and overall acceptance of samples was significant. The results showed that the samples produced with Quchan traditional starter are more acceptable in terms of salinity, sourness, taste and overall acceptance. According to the results of sensory evaluation, in the production of mozzarella cheese, traditional Quchan cheese can be used as a starter along with commercial starter

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Establishment of mainly residential new towns in Tehran metropolitan region has led to expand Tehran’s functional area beyond its political borders. This new functional area, is created by and creates job-targeted travels. These commutes, in fact, represent the spatial relationships created by the distribution of employment and housing opportunities, which indicate the concentration of employment and jobs in Tehran metropolitan region. Meanwhile, Jobs-Housing Balancing is the forgotten aim of new towns including Pardis new town. The research method is descriptive-analytical including both documentary and empirical analysis. The sample is the residence of Pardis new town including 382 of workers residing in this town. In this study, the process of balancing and integration of jobs-housing in Pardis new town are assessed based on two indicators: alteration process of time and distance in business trips and also the comparison between alteration process of employment-related urban land-use changes and alteration process of residential land-use changes. The results show that Pardis new town is leading to a resonant lack of integration between jobs-housing balance and divergence in the jobs-housing system. Therefore, jobs-housing crisis exit strategies are proposed. Divergence and convergence monitoring of job-housing system will lead to improve and adjust spatial development management approaches.  

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Many studies have been performed on the effect of viscosity on the qualitative characteristics of hot crystallization in the cooking stage of beet factories. In this study, we tried to investigate the effect of newer viscosity reducing agents based on sucrose esters on the quality of cold crystallization in these units. For this purpose, a substance called cisterna which is a sucrose ester as a viscosity reducing agent in four levels  0 , 33, 66 and 100 ppm were used in weak effluent from centrifuge cooking of a beet factory at 55 ° C and its effect on viscosity, crystallization efficiency, color of extracted sugar solution and purity percentage of effluent from centrifuge sample was investigated. The results showed that the addition of this substance reduced the viscosity. Crystallization efficiency increased to 66 ppm and then decreased at higher concentrations. The color of the extracted sugar solution and the purity percentage of the effluent produced by centrifugation and separation of the solid phase from the liquid decreased to this concentration of surfactant and at higher concentrations these parameters increased. In general, the use of these materials in cold crystallization of sugar factories can increase the efficiency and reduce the waste of beet factories

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Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.