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During 2010–2011, a faunistic study of the family Syrphidae was carried out in Torbat Heydarie, Roshtkhar and Khaf (Razavi Khorasan province), northeastern Iran. Among the collected specimens, we found two species, Paragus gussakovskii Bańkowska and Platycheirus immarginatus Zetterstedt which are new records for the fauna of Iran.

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Aims: In the present study, a three-dimensional numerical hydrodynamic model with the capability to simulate the diffusion of chemical pollutants released in marine basins was developed and used as a case study to simulate the diffusion of phosphate released by fish culture cages located in the Sisangan marine basin.
Materials & Methods: The equations of the model including momentum equations, continuity of mass equation, temperature, salinity, representative of vertical velocity, the tendency of bottom pressure equations and an extra three-dimensional advection-diffusion equation for simulation of pollutant’s diffusion rewritten in the earth’s spherical coordinates with a vertical Sigma coordinate were solved using finite difference method. To provide the open boundary conditions, the model was used for simulation of wind driven currents in the Caspian Sea from 20 October 2018 to 20 May 2019. For the application of wind field and real geometric condition, it was used the time series of wind fields supplied by ECMWF reanalysis dataset and GEBCO bathymetry with 0.125 degrees resolution and 15 seconds of geographical resolution, respectively.
Findings: Considering the concentration of 17ppb for the phosphate as a concentration of pollutant in the source of the pollution in the location of the fish culture cages, wind induced currents and the diffusion of the phosphate were simulated for 8 months in both horizontal and vertical directions. The results of the simulations were demonstrated and analyzed within the framework of the horizontal surface current, distribution of the phosphate’s concentration in both horizontal and a vertical latitude-depth cross section.
Conclusion: The phosphate’s diffusion is affected by the wind induced currents and after 8 months, it could be extended to the distance of 11, 8.5, 9.5, and 5.7 kilometers far from the cages in eastern, western, southern, and northern directions, respectively. With the generation of vertical velocity and the turbulence effects in the upper layers, phosphate might be diffused in the vertical direction up to 400m depth, as well.

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Objective: Anti-cyclic citrullinated peptide (anti-CCP) antibodies are highly specific markers for rheumatoid arthritis (RA) and useful for predicting rheumatoid arthritis (RA) development and progression. We assessed the diagnostic value of anti-CCP antibodies in our patients with RA. Materials and Methods: Anti-CCP antibodies and rheumatoid factor (RF) titers were determined in 247 serum samples: 128 from RA patients, 119 from control group (48 from healthy controls, 71 from patients with rheumatic disease other than RA or hematologic malignancies). Results: There were 128 (93 females, 35 males) patients with rheumatoid arthritis and 119 (78 females, 41 males) controls. The sensitivity of Anti-CCP was 66.40% for diagnosis of RA with a specificity of 94.11%. The sensitivity of RF was 69.53% and its specificity was 81.51%. Conclusion: In our patients Anti-CCP has a moderate sensitivity but high specificity for diagnosis of RA.

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The conditions for the refinement of clarified sugarcane juice, including temperature (50o, 60o and 70oC) and pressure (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology were investigated. The raw sugarcane juice was initially pre-filtrated with lime and then the juice obtained (clarified juice) processed using a ceramic micro-filter mem-brane (0.2 micrometer). The characteristics investigated included brix, polarity (sucrose percent), turbidity, color and purity. The results showed that the effects of different proc-ess conditions with micro-filtration on reduction of turbidity and color were significant at probably <0.01 and probably <0.05, respectively. For other characteristics, no significant difference was observed. Finally, a temperature of 70oC and transmembrane pressure of 1.5 bar were determined as the optimum conditions for ceramic micro-filtration. Mem-brane processing at 70oC and 1.5 bars reduced the turbidity, viscosity and color of clari-fied juice 56.25%, 16.67% and 6.49%, respectively, and increased 0.87 units of purity.

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In this paper, crack detection possibility in an arch dam structure is investigated by wavelet transform analysis. An arch dam is a solid concrete dam, curved upstream in plan. In addition to resisting part of the pressure of the reservoir by its own weight, it obtains a large measure of stability by transmitting the remainder of the water pressure and other loads by arch action into the canyon walls. The complete necessity of high safety, economical design, complex of designing and its application increase the importance of concrete arch dams. Successful arch action is dependent on a unified monolithic structure, and special care must be taken in the construction of an arch dam to ensure that no structural discontinuities such as open joints or cracks exist at the time the structure assumes its water load. According to the principles of theory of structures, there is a relationship between the dynamic and static responses and, consequently, the stiffness. Any sudden change in stiffness leads to dynamic and static response variation. This condition will help to estimate the damage and to investigate the structural response before and after the failure. Wavelet analysis has recently been considered for damage detection and structural health monitoring (SHM). It provides a powerful tool to characterize local features of a signal. The basis function in wavelet analysis is defined by two parameters: scale and translation. This property leads to a multi-resolution representation for stationary signals. It has high ability in analysis of static and dynamic response signals. Staionary wavelet transform (SWT) can show the location of frequency changes. That these locations are the points that they have been damaged. The case study is the concrete curvature arch of KAROON-1 (Shahid Abbaspour) dam with the height of 200 m. This dam is considered as one of the most complex dams because of different external and internal radia and angles, as well as asymmetrical center of the external and internal archs in different levels. Using the geometrical dimensions of the above-mentioned dam- from respective design sheetsand its mechanical and physical properties, the dam with and without crack was modeled by the ABAQUS FE software package. After frequency analysis of the dam by ABAQUS for both safe and cracked models in the same frequency mode, displacement responses at the cracked level (crest) were extracted along the reservoir’s longitudinal axis. Afterwards, the responses were used for the wavelet analysis by the wavelet toolbar of the MATLAB software and the detection of crack in the dam structure was investigated with SWT. The results of wavelet analysis showed that the graphs have considerable rise at or around the crack location. But there was no noise or any harmony in the graphs of the safe dam. Hence, detecting the location of crack in dam structures is possible with wavelet transform.

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Extraction of protease from Withania coagulans’ fruits and the effect on proteolysis of Iranian UF white cheese in comparison with pure chymosin and fungi rennet (fromase) were investigated during ripening. The results indicated that, except for pH which was significantly (P< 0.05) lower in cheeses made with Withania coagulans, there was no significant difference observed among the cheeses produced with different rennet preparations as in moisture, fat and salt contents during ripening. The values of pH 4.6- SN and the Urea-polyacrylamide gel Electrophoresis (PAGE) pattern revealed severe proteolysis in cheeses produced with Withania coagulans’ enzyme as compared with animal and fungi rennets. The caseins
s1- and
disappeared in cheeses made with Withania coagulans enzyme preparations. Furthermore, a noticeable increase of soluble nitrogen in 12% trichloroacetic acid (SNTCA) was observed during ripening of cheeses made with vegetable rennet, probably due to an unspecific proteolitic activity of Withania coagulans enzymes as compared to other rennets.

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In this study, concentrated yoghurts were produced in four methods, Tuluq and Torba bags, packed in polyethylene containers and physicochemical such as pH, acidity, total solid, protein, fat and salt content, lipolysis, syneresis, proteolysis and sensory properties was evaluated with control yoghurt during 60 days storage period. In analysied samples yoghurt, pH were (3.89-4.56), acidity (0.94-1.70 g/100 g), total solid (12.5-37.5%), protein (3.7-12.5%), fat (2.9-17.9%), salt (0.2-1.3%) content and syneresis (18.5-61.5%). In the of all yoghurt samples, lipolysis increased during storage. Also, in concentrated yoghurts lipolysis was significantly (P>0.05) lower than control yoghurt during storage period. The percentage of pH 4.6-soluble nitrogen/Total nitrogen and Non-protein nitrogen/Total nitrogen in packed and control yoghurt samples increased significantly (P>0.05) during storage but in Tuluq and Torba yoghurts decreased during first 30 days and then increased significantly (P>0.05). Electrophoretic pattern showed that degradation of α_s1- and β-casein were considerable in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had high quality and long shelf-life and it is introduced as a valuable dairy product.  

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Increasing soy protein isolate content may be a practical and cost-effective means to control the functional properties of imitation pizza cheese. Imitation cheeses containing 2, 3 and 5% (w/w) soy protein isolate as a partial caseinate substitute were manufactured and dynamic rheology of these products were compared to a control (0% w/w soy protein isolate) in temperature sweep analysis. The dynamic rheological properties of caseinate-based imitation cheeses containing various concentrations of soy protein isolate were investigated using a strain-controlled rheometer. The storage modulus (G’), the loss modulus (G”) and the loss angle (Tan‌) were measured as a function of temperature (35–100°C). The storage modulus and loss modulus of imitation cheeses was significantly decreased (P0.05) at all examined temperatures (35–100‌) with the inclusion of soy protein isolate. Inclusion of soy protein isolate significantly increased imitation cheese peak Tan‌ values compared to control (P0.05), and the inclusion of 5% (w/w) soy protein isolate as a partial caseinate substitute had the greatest effect. In sensory evaluation, in terms of texture and mouthfeel, flavour and total acceptance the highest score belonged to control, while in all of samples lowest score observed in sample containing 5% w/w soy protein isolate. The results of this study showed that varying the level of soy protein isolate altered dynamic rheological properties as a function of temperature and thus the functionality (for example, meltability), as well as sensory attributes of imitation pizza cheeses.

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Tuluq and Torba bag yoghurt are the traditional concentrated yoghurt that is produced in some parts of Iran such as Azerbaijan. In this study, traditional concentrated yoghurt was produced in four methods, Tuluq and Torba bags, packed in polyethylene containers and was evaluated with control yoghurt during storage time. The chemical properties were included pH, acidity, total solid, fat and protein content. Also samples were evaluated of the Starter cultures such as Streptococcus salivarius ssp. Thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus count, post contamination microbes such as coliform, psychrotrophic bacteria, mold and yeast count and pathogenic microbes such as Staphylococcus aureus and E. coli count. In analysied samples yoghurt, pH were (3.89-4.56), acidity (0.94-1.70 g/100 g), total solid (12.5-37.5%), fat (2.9-17.9%) and protein content (3.7-12.5%). Starter cultures decreased during storage time. Streptococcus Thermophilus count was more than Lactobacillus Bulgaricus count during storage time. Psychrotrophic bacteria mold and yeast count increased during storage time but the coliform, staphylococcus aureus and E. coli bacteria did not change. The results revealed that Tuluq yoghurt not only has high nutritional quality and microbiological properties but also has long shelf-life and it can be introduced as a valuable dairy product.

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Enriching human food using new technology such as lipid nanocarriers is a simple and accessible tool. Accordingly, the present study aimed to evaluate the sensory and production of healthy and useful food products to evaluate the enrichment of milk with zeaxanthin lipid nanocapsules and to evaluate its cryoprotectants. During experimental-laboratory research, zeaxanthin extraction from Spirulina platensis, and nanocarriers produced for milk enrichment were used as a food model system. Three samples of milk, milk enriched with lipid nanocarriers containing zeaxanthin, and milk enriched with lipid nanocarriers were examined (at similar concentrations of nanocarriers). In order to check the efficiency of produced nanocarriers, cold protective compounds (glucose, sorbitol, glycerin, lactose, and sucrose) were added to milk. Sucrose was recognized as the best cryoprotectants. Sensory evaluation of enriched milk was performed on a five-degree hedonic scale and different sensory parameters were examined. Data were analyzed using Minitab (v. 2016). Results No significant difference was observed between the sensory characteristics of control milk and milk enriched with nanocarriers (P<0.05). The lowest particle size and dispersion index were obtained in the coating of nanocarriers with cold protective compounds, respectively, 320.82 and 0.26 to 0.31. Zeta potential was reported as -6.03. By enriching milk with zeaxanthin-containing nanocarriers, in addition to visual and skin health, problems related to the lack of useful natural additives and insolubility of food products can be eliminated.


 

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 The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. Four samples of cheese were provided from four different cheese production units in Lighvan region. Strains of enterococci in these samples were isolated by standard microbiological methods and selective medium of Kanamycin Esclin Azide Agar and then identified by biochemical methods. In the second stage of research, the effect of adding isolated enterococci in traditional Lighvan cheese on the quality of Iranian UF white cheese was investigated in a 60-day period. Addition of Enterococcus spp. did not significantly (P> 0.01) affect the pH and percentage of pH 4.6-Soluble nitrogen/total nitrogen. In the cheese produced with E. faecalis and E. faecium strains, lipolysis rate was higher and flavor properties were improved. Moreover, results of measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated an increase in proteolysis rate in the cheese containing E. faecalis and E. faecium strains compared to the control cheese. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing E. faecium. In conclusion, the results showed the positive effect of the E. faecalis and E. faecium on secondary proteolysis during ripening. The proteolytic activity displayed by some enterococcal strains may contribute to cheese ripening and flavor development. Because of these interesting metabolic traits, enterococci have been proposed as part of defined starter culture combination for UF white cheeses.

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The effect of addition of a commercial enzyme derived from Bacillus Polymyxa type IX on Iranian UF-Feta cheese during a 60- day ripening period on chemical composition, pH and proteolysis of cheese samples was investigated. No Significant differences were observed in the chemical composition between experimental and control cheeses. ​​In experimental cheese, pH values were significantly (P< 0.05) higher throughout whole ripening period and at 60d  it was 4.6 and 4.77 in control and experimental cheeses, respectively. Soluble nitrogen in pH=4.6 was significantly (P< 0.05) higher in experimental cheese at 45 and 60d.  At 60d, this index was 6.38 and 7.73% in the control and experimental treatments, respectively. Significant difference in the level of trichloroacetic acid (TCA) 12% was also observed at 45 and 60d. Urea- polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that αs₁-casein was hydrolysed faster than the β-casein. Intact αs₁-casein values from 100 % on the first day reached to 82.93 % and 71.24 % and in β- casein reached to 90.28 and 90.56% at 60d in control and experimental cheeses, respectively. The concentration of total free amino acids in whole ripening period was significantly (P< 0.05) higher in experimental cheese and at the end of the ripening period was 0.68 versus 0.54 in control cheese (mg Glycine/g cheese). Levels of individual free amino acids were also different between treatments.

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Effects of Lepidium perfoliatum seed gum (LPSG) concentration (0, 0.3 and 0.6 wt%) and different processing treatments (freezing, pasteurization and sterilization) on physical and stability of oil-in- water emulsion prepared by whey protein (6 wt%) was investigated. For this purpose, particle size distribution, creaming index, microscopic characteristics, viscosity and flow behavior of emulsions were studied. Results showed that thermal processing increased the particle size of dispersed phase. Results also showed that the damage of membrane surface at high temperature such as sterilization was higher than other temperatures. At low Lepidium perfoliatum seed gum concentration, the emulsions were somewhat more resistant to thermal processes. However, at higher gum concentrations (0.3 and 0.6%), thermal processing did not have a negative effect on the emulsion stability. The viscosity and consistency coefficients also increased with increasing gum concentration. Shear thinning behavior for emulsions at all thermal treatments were also observed. Therefore, adding LPSG to the emulsion could increase its stability to the thermal processing.

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The suitability of milk preserved by refrigeration and CO₂ addition for the manufacture of plain yoghurt using two commercial strains of Lactobacillus delbrueckii ssp. Bulgaricus and Streptoccocus thermophilus and probiotic yoghurt by Lactobacillus acidophilus was evaluated. Yoghurts (plain and probiotic) manufactured after milk pasteurization, from fresh and refrigerated CO₂ treated samples (pH= 6.2), were compared with the corresponding controls (fresh and refrigerated). The multiplication and acidification capacity of the starter were neither affected by the previous refrigeration and CO₂ addition of raw milk nor by the residual CO₂ present in the pasteurized milk. CO₂ addition of raw milk slightly enhanced viscosity and reduced synersis of yoghurts. The taste panel preferred yoghurts made from CO₂ treated milks to the corresponding controls during cold storage. These results support the suitability of CO₂-addition in preservation of milk for manufacturing of yoghurts.

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 Flow characteristics and rheological parameters of “Malas Yazdi” pomegranate (Punica granatum L.) juice were investigated using rotational viscometer at different temperatures (10, 20, 30, 40, 50, 60 and 70ºC) and concentrations (12, 22, 32, 42 and 52º Brix). The experimental data had the best fitness with Herschel-Bulkley model and the values of flow behavior index (n) varied between 0.97 and 1.45 at all temperatures and concentrations, revealing the shear thickening nature of pomegranate juice. The activation energy of flow (E_a) calculated with respect to apparent viscosity at 40 rpm increased from 9.07 to 24.05 kJ mol^-1 as the juice concentration increased from 12 to 52º Brix. Power equation indicated that consistency coefficient increased non-linearly with concentration increase. A mathematical model was developed to describe the influence of temperature and soluble solids on the consistency coefficient of pomegranate juice for the studied conditions.

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World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. In this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. Powdered hazelnut was added to butter at 3 levels (10, 20 and 30 percent w/w). The butter samples were then kept in refrigerator for 4 weeks. The acid and peroxide values, oxidative stability, fatty acid profile, tocopherol content as well as sensory characteristics of hazelnut added butter samples were determined and compared with those of control as during cold storage. Results revealed that hazelnut fortified butter samples bore higher acid values vs. lower peroxide value, as well as oxidative stability values than the control samples. Both acid values, and peroxide values increased in all the samples throughout storage. The concentration of unsaturated fatty acids, including essential fatty acids were recorded as significantly higher (P<­ 0.05) in the fortified butter samples. The contents of α- and γ,β-tocopherol were also higher for the fortified samples, however, their levels especially the level of α-tocopherol, decreased during storage. Sensory evaluation showed no significant difference (P­>­ 0.05) between fortified vs. control samples in terms of either the overall acceptance or any undesirable flavor characteristics. This study introduces a new functional dairy product that can be a step forward towards the modification of butter nutritional drawbacks through an increase in its essential fatty acids as well as antioxidant constituents.

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In recent years, energy harvesting from ambient sources in order to use for low-powered electronics has been considered by many researchers. Wind energy, solar energy, water energy, mechanical energy from vibrations, etc are common sources of ambient energy. In this paper, optimization of energy harvesting from ambient vibration using magnetic shape memory alloy is presented. To this end, a clamped-clamped beam coupled with MSMA units is considered. A shock load is applied to a proof mass which is attached to the middle of the beam. As a result of beam vibration a longitudinal strain is produced in the MSMA. This strain changes magnetic flux inside the coil connected to MSMA and as a result, an AC voltage is induced in the coil. To have a reversible strain in MSMA, a bias magnetic field is applied in the transverse direction of MSMA units. The Euler-Bernoulli model with von Kármán theory and a thermodynamics-based constitutive model are used to predict the non-linear strain and magnetic response .Finally, Faraday's law of induction is used to predict the output voltage. After obtaining the governing equations, a design optimization is performed to find the optimal shape and configuration of the energy harvester together with the effects of proof mass and bias field.

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Nowadays, cakes play an important role in feeding the people around the world, so that the wide types of cakes with the variety of flavors and nutritional value are produced. In this study, wheat flour was substituted with Phaseolus vulgaris flour at different levels (0, 15, 30 and 45 wt%) in order to enrich the cake. Also, some physical and sensory properties of the dough and cake were evaluated. The results showed that with increasing the level of Phaseolus vulgaris flour, the consistency of the dough and the moisture content of the cake samples were significantly reduced (P <0.05), while the minimum specific volume of the cakes was obtained when 15% of the wheat flour was replaced with Phaseolus vulgaris flour. According to the sensory evaluation results, the highest acceptance points were obtained for the control sample and the sample containing 15% Phaseolus vulgaris flour. Based on the results of this study, the sample containing 15% Phaseolus vulgaris flour had the best qualitative and sensory characteristics. Therefore, by replacing 15% wheat flour with Phaseolus vulgaris flour, a nourishing sponge cake with sensory and physical characteristics similar to the control sample could be produced.