Showing 9 results for Mohammadi Far
Volume 12, Issue 49 (10-2015)
Abstract
Low SCC (800 000cell/ml) and mix of these three levels of SCC were considered as four categories of raw milk samples in this research. yoghurt was produced by addition of lactose, WPC and skimmed milk powder in order to the amount adjustment of lactose and casein after determining significant difference in the content of lactose, casein and whey proteins in all four levels of SCC. Results showed that a little reduction of lactose can effect on yoghurt properties. In the present study, evaluated the effect of different somatic cell counts on some rheological and sensory properties of set yoghurt. Yoghurt samples were analysed on days 1, 15 and 28 after production. Frequency sweep test results revealed that for all samples elastic behaviour dominates the viscous one over the whole range of frequency but by increasing SCC, G¢ became more frequency dependent which means a weaker and also less gel structure, for samples with higher SCC. It was indicated that somatic cell count of milk is a critical factor which affects the quality of yoghurt.
Volume 13, Issue 3 (5-2006)
Abstract
Pithos burial is a common burial method in Arsacids era. Various cemeteries of this era have been unearthed until now but there wasn’t any reference about historical and archaeological condition of Marivan’s region and the existence of pithos because of the lack of enquiry and archaeological studies. Fortunately, by with research effort, some pithos cemeteries with diverse burial from Arsacids era were discovered and excavated. The study attempts to describe some invaluable information regarding migrant Arsacids religious out look and their burial practices near Zaribar lake.
Volume 13, Issue 52 (4-2016)
Abstract
Previous studies have shown that Astragalus Gossypinus species of gum tragacanth are able to stabilize oil in water emulsion. Today, irradiation is used to disinfect many polymers. Results have shown that irradiation treatment has a significant effect on molecular weight and functional properties of Gums, especially Gum tragacanth. The aim of this study is to investigate the effect of irradiated Gum tragacanth at doses 0, 1/5, 3, 5 kGy on the emulsion stability index of oil in water emulsion which contain 0.5% w/w gum tragacanth and 10% w/w sun flower oil was studied by measuring creaming index. In order to monitor the mechanism of stabilization, rheological properties and particle size distributing parameters were measured. Rheological properties were measured by using rheometer and particle size distribution was determined using laser diffractometry. All treatments were performed three times and the data were analyzed by one way ANOVA. Significant differences between means were identified (P values < 0.05) using Duncan test. Results indicated thatrheological properties, particle size distributing and the stability of oil in water emulsion has been affected by irradiation. These changes are dependent on irradiation dose. Results show that irradiation treatment at 1.5 kGy created the most stable system by changing the studied parameters.
Volume 13, Issue 54 (8-2015)
Abstract
Dough products are traditional and inexpensive food products that their consumption has increased. Unfortunately in our country due to lack of adequate cultivation of durum wheat, lack of appropriate technology for the production of durum wheat semolina and economic conditions for import of durum wheat, producing high quality dough product is faced with many problems. Also the price of durum wheat is more expensive than other wheat cultivars. In order to provide Dough products with good quality, in this study we investigate physicochemical properties of semolina and cooking qualities of dough products made from three different varieties of hard wheat namely Morvarid, Chamran, Sayson and two breeding lines namely A-line and N-80-19 line that are easy available in Iran. Behrang durum wheat is used as reference variety. Some strong relationships exist between semolina characteristics such as protein, wet gluten, gluten index and dough product quality. Finally the results show that Chamran and N-80-19 cultivars based on key features of dough product (yellow color, protein content and cooking quality) have no significant difference with control sample and they can be introduced as the best wheat to dough products industry.
Volume 14, Issue 63 (6-2016)
Abstract
There is a global interest to study lactic acid bacteria (LAB) of artisanal fermented products like yoghurt for improving or replacing current strains used in commercial starter cultures. In this work, five traditional yoghurt samples were collected from different areas of Khorasan-e-Razavi. Grouping and identification of isolates were carried out on the basis of physiological and biochemical tests (non-molecular),as well as ARDRA technique and sequencing (molecular methods). Totally, 71 isolates including 33 Streptococcus thermophilus, 30 Lactobacillus delbrueckii (subsp. Bulgaricus and lactis), were identified as dominant strains in all yoghurt samples. Also 8 other isolates belonging to Lactobacillus helveticus, Pediococcus pentosaceus and Weissella cibaria were observed. Results of this research show the diversity of LAB population in collected samples.
Volume 15, Issue 7 (9-2015)
Abstract
Study on the mechanism of movement of animals has always been an important activity in academic researches. In recent decades the study of the motion of swimming and jumping in frogs and simulate the movements increased. on the work ahead by Modeled of how the study of the anatomy of frog leg muscle, a mechanism is designed to simulate the natural movement of the foot frog with just one operator. Provide a geometric approach to mechanism design, frog legs move according to the joint angles of the design. The major angular changes in the mechanism based on changing the angle of the frog's natural movement. Actuator has sinusoidal Circular motion and frog motion cycles can be created with different frequencies. Required frequency for Actuator obtains by given the speed linear motion of foot in a natural movement. Also by enter the drag force and the force generated by the foot frog swimming is simulated. Required torque for actuator is obtained by velocity and acceleration of motion. The results of simulations and compare them with results from the natural movement of the frog, represents the high resolution of mechanism to mimic the real motion of the leg and the frog swimming and matching the values of velocity and acceleration and the drag force and the axial force. According to the results, the designed mechanism can be used to simulation movement of different types of frogs in the swimming.
Volume 16, Issue 89 (7-2019)
Abstract
Studying the microbiota of food materials is important from sanitary, spoilage and technological perspectives. Due to manual harvesting, grading and packaging of date fruit (Phoenix dactylifera L.), it's not surprising to find bacteria of human origin in date fruit products. On the other hand, microbes present in date palm, especially high moisture content fruits, could produce lactic acid and acetic acid and make the fruit sour, so this kind of microbes potentially could be useful especially in food fermentation and vinegar production. In this project, seven varieties of date fruits were examined chemically and microbiologically. Total solid and acidity of dates were between 72% to 86% and 0.06% to 0.78% respectively. Isolated bacteria were identified by 16S rDNA amplification and restriction analysis (ARDRA), sequencing and 16S rRNA gene comparison. The results show Staphylococcus epidermidis, Aerococcus, Bacillus and Leuconostoc mesenteroides are the present bacteria in local date fruits.
Volume 18, Issue 110 (April 2021)
Abstract
Discovering new strains with useful industrial and pharmaceutical capabilities and avoiding the import of microbial strains from three economic perspectives, passive defense and conservation of the country's microbial genetic resources are of great importance. The presence and activity of appropriate microbes is an essential factor in the success of fermentation processes. Fermented foods and beverages are among the most important and best natural sources for discovering useful strains. In this study, samples of traditional date vinegar were obtained from Kerman market and their physicochemical (pH, acidity, total soluble solid, total phenolic compounds, and antioxidant activity) and rheological properties (consistency coefficient and flow behavior index) were investigated, also their microbial population were assessed by molecular methods (ARDRA and 16S rRNA gene sequencing) for the presence of acetic acid bacteria. The result of this study was to identify two species of acetic acid bacteria, namely Acetobacter pasteurianus and Komagataeibacter europaeus. In addition, Lactobacillus sp., Paenibacillus sp. and Staphylococcus epidermidis were detected in vinegar samples. On the other hand, vinegar sample were different in terms of microbial load and the type of available microbes. Date cultivar, production method and vinegar age are the possible causes of this variations. Finally, the application of acetic acid bacteria identified in this study as starter culture for fruit vinegar production is suggested. These bacteria were stored with FCC-10971 and FCC-10973 codes in the Food Culture Collection of Shahid Bahonar University of Kerman and can be ordered by other researchers.
Volume 20, Issue 3 (10-2020)
Abstract
The present paper focused on experimental and analytical study for evaluating the behavior of three-dimensional welded steel moment connection of I beam to box column under constant axial load on the column, cyclic loading in one direction and constant gravity load on the other orthogonal direction of the connection. Box columns are suitable sections for bearing loads on buildings because they have the same geometrical properties in two directions due to the symmetry around the two orthogonal axes and on the other hand they facilitate the joining of the orthogonal beams. However, due to the lack of easy access to the inside of the box sections and the need to use continuity plates or stiffeners that can perform the duty of continuity plates, the relevant solutions under different conditions and proper understanding of the behavior of connection components are still under investigation. In this research, first four specimens, including two internal and two external three-dimensional joints, are made and tested. The internal specimens consist of a cold-formed steel box column (HSS) and connected beams from four sides with the external diaphragm, and the other one with a built-up steel column and inner diaphragm. The external specimens are also the same as the internal samples include two types of inner and two types of the outer diaphragm. In all joints with the outer diaphragm, the steel cover plate connected to the column as a collar by groove welding and the web of beams by fillet welding. Then after, based on the experimental results, analytical finite element models are developed using ABAQUS software and the effect of three parameters such as the axial load of the column, the column steel plate thickness, and the thickness of cover plates on the behavior of internal joints with external diaphragm are studied analytically. Generally, experimental results of all specimens showed that the seismic behavior of samples with the external diaphragm is more close to the other one with the inner diaphragm and the failure mode followed by occurring plastic hinge in the beam precisely at the end of cover plate. However, there is a little bit different due to the experience of smaller strains than the yield limit of the panel zone in the internal joint specimen with the outer diaphragm compared to the inner diaphragm. The results extracted from the nonlinear analysis also illustrated suitable accuracy with the experimental results. Each of the parameters mentioned above could change the failure mode and ductility of the connection system. In other words, increasing the ratio of the axial load to the nominal capacity of the column to the value of 0.42, the failure mode transfers from beam to the column despite the growing of ratio of energy dissipation. Meanwhile, for the column bearing load ratio more than 0.58, global buckling of the column and brittle failure will happen. Moreover, by decreasing the plate thickness of the column less than 15 mm, the failure mode transfers from beam to column and the energy dissipation of the specimens reduces. Also, for cover plates, less than 20 mm thick, the mode of failure will take place in the column. However, if higher strength is used for both cover plates and plate thickness of the column, the lower thickness of the cover plate will be required in order to create the failure mechanism in the beam.