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    Abstract The mysterious world of legend exists everywhere and every time with no source except the people’s belief. The Legend of Kaveh is linked with the thought and desires of Iran’s people, as well as their legends and fatherland. Iran legendary history is of great importance. For more cogitation, the legend of Kaveh will be investigated in the history and legend. Colloquial conveyance of a legend is rooted in the social behavior rather than in the individual one. In the present study, the legend of Kaveh has been considered as a victorious rebellion in the national history of Iran. Kaveh was not mentioned in the religious literature of Pahlavi at all and has no legendary antiquity. KavehAhangar (blacksmith) was first created in Shahnameh by Ferdowsi and later in the works of historians of Islamic era. It seems that this legend has been created after Ashkanid era and engraved in the legendary history of Sasaniid era. The Legend of Kaveh, as a symbol of a victorious rebellion, is reminder of those people who desire to change their destinies. Detailed description of this legend is mentioned in three chapters: A) History of the Legend of Kaveh Rebellion, B) Kaveh and Kaviani Banner, C) The Legend of Kaveh, Zahak, Fereidoun and Jamshid.    

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Chemical preservatives are usually used to reduce or eliminate pathogenic or spoilage microorganisms but their inordinate applications have resulted in toxigenic residuals and adverse effects on consumers, So many researches have been done to substitute the chemicals with naturally occurring compounds, especially plant essential oils. In this study, the chemical compositions of essential Thymus kotschyanus were identified with set GC-MS. Then organoleptic properties, microbial and physicochemical quality of Doogh sample prepared with adding different concentration Thymus kotschyanus essential oil were investigated during 14 day storage. Results of GC-MS analysis indicated that thymol (51.1 %), p-cymene (13.78 %) and γ-terpinene (9.03 %) comprised the highest amount of this EO. T. kotschyanus EO destroyed E.coli O157:H7 in addetive low concentrations to Doogh in same the early days and the MIC that  determined by the micro dilution method was 470µg/ml. Based on the results, essential oil doesn’t have significant changes in Doogh physico-chemical properties excepion total solid that essentail Doogh free comparsion with Doogh contain 100 and 200 ppm make significant changes(p<0.05), the Doogh that contain 50 ppm was accepted by panelist. The addition of this EO has no adverse effect on the physicochemical and organoleptic properties of Doogh, also this EO effective substances could be purified and used as natural antibacterial agent, solely or along with others techniques, to prolong food shelf life.

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Osmotic dehydration is one of the drying methods that have been considered in recent years. Water and solute transfer through process can be determined by the percentage of water loss (WL) and solid gain (SG). In this study, image processing technique has been used to analyse osmotic dehydration of potato and determining the amount of water loss that is the main parameter in this process. Experiments performed for two different solutions (15 wt% salt and mixture of 35 wt% sucrose and 10 wt% salt) and three temperature levels at 35, 45 and 55 ° C. Water loss estimated from changes in samples volume; Sample’s volumes determined using image processing of pictures from different sides of samples at the start of process and at the end of it. Experimental results obtained from the osmotic dehydration of potatoes can be summarized as: the amount of water loss increased with increasing temperature; using a mixture of salt and sucrose as osmotic medium gets more water loss comparing use of salt as an osmotic agent in solution. The overall results of the image processing indicate that the approach used in this study can be reached acceptable data; While the pace of work is much more than the conventional methods.  

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Heating at high temperatures creates a large change in the chemical properties of oils. Due to effects of oils on health, further research is necessary to choose the best type and quality of oils. Extra virgin olive oil is considered one of the best due to the beneficial effects of dietary oils. The aim of this study was to compare the thermal stability of Iranian and foreign extra virgin olive oil. Eight samples of olive oil were tested in this study. Oils were heated at 120 ° C for 4 h to evaluate the thermal stability, were sampled every 2 hours. Fatty acid composition, Acid value, Peroxide value, Anisidine value, Totox value, Rancimat oxidative stability test, was conducted in accordance with Iranian national standards. Results showed that oleic acid, the major fatty acid in olive oil, was between 69 to 74 percent. There was a significant relationship between time and acid value (P= 0/013), peroxide value (P≤ 0/001), anisidine value (P≤ 0/001), totox value (P≤ 0/001). There was not observed any significant relationship between changes in oil and acid value, peroxide value, anisidine value, but with totox value (P= 0/003) a significant relationship was observed. Interpretation of the data suggests that the thermal process changes the index of acidity, peroxide, anisidine and totox. The changes will further increase with time. According to the obtained results,foreign  extra virgin olive oils are better and are more resistant to heat than Iranian ones.