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Dehydrogenation of alkane to alkene is a key process in petrochemical industry. Propylene has intermediate role to production many industrial polymers. In this research applying oxidative dehydrogenation method for propylene production and CO2 used as oxidant. By use of XRD, Raman, TEM, BET and EDX techniques the results have been analyzed. In XRD and Raman tests anatase phase and Titania nanotubes have been distinguished. TEM confirmed TiNTs with pure structure. Vanadium catalyst with 5% of vanadia synthesized by impregnation method. Adding silicon in support increased thermal stability of catalyst. Raman and XRD method confirmed good distribution of active phase on supports. VSiTi catalyst have 28.31% conversion and 51% selectivity in 550 oC. Improvement in yield of propylene production would be in result of higher surface area and good distribution of vanadia over modified Titania nanotubes.  

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Research subject: One of the major problems we face with the growth of various industries around the world is the environmental pollution of heavy metals. One of the most toxic heavy metals that is problematic even at low concentrations is Cr (IV).
Research approach: In this study, the removal of this toxic heavy metal was investigated with high efficiency by UIO-66-MnFe2O4-TiO2 magnetic adsorbent. For this purpose, magnetic nanocomposite (UIO-66-MnFe2O4-TiO2) was synthesized based on metal-organic framework (MOF) for adsorption of Cr (IV). The choice of the hydrothermal method for the synthesis of UIO-66 in addition to its simplicity resulted in the production of pure and efficient UIO-66, which produced very high efficiency during the experiments. MnFe₂O₄ nanoparticles were used to magnetize the adsorbent. To increase the magnetic properties and increase the loading efficiency of the MnFe₂O₄ nanoparticles, TiO₂ nanoparticles were used to increase the loading rate on the adsorbent. XRD, SEM, FT-IR, BET, VSM and EDX tests were used to the characterization of the adsorbent properties.
Main results: Effect of four effective variables during adsorption experiments such as adsorbent content (0.05 to 0.25 g), pH (2 to 6), adsorption time (15 to 75 min), initial metal ion concentration (200 to 1000 mg / l) at five levels (+2 to +2) were investigated using experimental design with response surface methodology (RSM) and central composite design (CCD). The best conditions were determined for the independent variables for the initial metal concentration of 552 mg /l. The optimum pH was obtained 4 during the experiment. Finally, the optimum values were achieved for adsorption parameters such as adsorption time and adsorbent amount were 42.3 min and 0.143 gr, respectively, and also the maximum adsorption rate was obtained 98%. Investigation of the adsorption isotherm kinetics showed that the pseudo-second-order model and Langmuir isotherm fit the Cr (IV) data well. After the adsorption process, the adsorbent can be removed from the environment by a magnetic field.

 

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Bread is the main source of a large part of the energy, protein, minerals and vitamins required by humans. Aloe Vera is one of the oldest medicinal plants that beside of fiber, minerals, vitamins, amino acids and natural sugars, have antimicrobial agents, anti-inflammatory and antioxidant Therefore, its use helpful for the prevention and treatment of Alzheimer's, heart disease, digestive problems. This study examined the effect of addition of aloe vera powder in quantities of 1, 3, 6 and 9% (w / w based on flour) on the quality of Barberi bread, as well as changes in microbial, texture, color and water absorption properties of bread within 72 hours in order to produce the functional bread. The results showed that the adding of aloe vera powder, causing controlling the activity of microorganisms and mold and yeast, increase swelling power and reduce staling the bread. However, volume, brightness, Points smell, taste and the ability to chewing has declined. In general, investigation of breads characteristics in this study showed that the adding powder of aloe vera until 1%, causing improve the quality of shelf life and increase the healthly value of Barbari breads that is produced.

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The objective of this study was to investigate the effect of adding thyme and pennyroyal powder in the diet of quail on the microbial and sensorial characteristics, water-holding capacity and color, in fresh meat; furthermore Variations in oxidative and acidity of quail meat during storage in refrigerated condition. For this reason two experiments were undertaken. In the first, 180 quail were randomly assigned to control group (basal diet), and groups that feed with 0.5, 1 and 1.5% thyme powder (%w/w). And in the other trial, treatments were giving to eat 0.5, 1 and 1.5%.of pennyroyal powder (%w/w). The results showed that the addition of thyme or pennyroyal leave's powder in the diet of quail, decrease microbial activity and increases water-holding capacity (p<0.05). Sensory analyses of   the samples did not showed significant differences in taste, smell and juicy properties of the samples; while the control had the softest texture and treated fed quail with pennyroyal leaves powders had the hardest texture. In all treatments, oxidation and pH changes during storage could not be explainable. Consequently, this medicinal herbal could be controlled activity of microorganisms and improved water-holding capacity and firmness, and since they had no effect on the color index, sensory properties and oxidation reactions, is a pleasurable alternative instead of antibiotics in feed of quail.

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Dates are one of the oldest fruit trees grown in warm and subtropical regions of the world. Each year in date-producing countries, a significant amount of palm kernel is produced as a byproduct in palm fruit processing. Due to its significant amounts of carbohydrates, vitamins, minerals and fiber, as well as low cost and ease of access, date palm kernel has been considered today as a functional source of high economic justification for food products. In this research, this by- product was used in the production of functional cookies. So that the effect of replacing 0 to 30 percent of date palms flour in the formula on the moisture, ash, raw and diet fiber content, phenolic compounds, antioxidant properties, colorimetric indices, firmness and sensory properties of treatments, was investigated. The results of this study indicate that increasing the replacement of palm kernel flour increased ash, phenolic compounds, antioxidants, fiber types, total acceptance, texture firmness and color index a *, and also reduced the moisture content and the index L * and b *. The evaluation of the findings especially the taste, showed that the replacement of palm kernel flour up to 20% caused producing high-quality, nutritious and durable cookies.
 

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Nowadays hydrocolloids are one of commonly additives used in backing industry. Gums are hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as hydrocolloid in food industry. In this study the effect of okra and carboxymethyl cellulose (CMC) gums in four levels (0, 0.5, 1.5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1.5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in hydrocolloids the moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% okra gum in dough formulation can be useful.
 

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Nowadays due to the interest of, asking for increased food production and the food industry focus on redesigning   to optimize functional as well as maintain or improve the taste and nutritional value of the product.Palm kernel due to its significant amount of compounds can be used in beneficial food production as a cheap and functional source. In this study the nutritional benefits of palm kernel meal in 3 different levels (5, 10, 15%) was added to the formula Piccoli pasta and laboratory chemical, physical, and sensory quality was conducted for three times. Palm kernel powder-free pasta also was used as a reference sample. Then amount of this features were investigated in the final product. In addition, colorimetric tests, tissue analysis of raw and cooked samples, phenolic compounds measurement and sensory evaluation of taste, color and texture of the product was done. Data analysis shows that by increasing the amount of palm kernel flour, protein and moisture decreased, but fat, ash and fiber increased. In addition cooking analysis shows that Palm kernel meal volume loss increased while the cooking time is decreased comparing to traditional product.In the sensory evaluation there was no major difference and all three were in a same acceptable level. The results show that phenolic compounds increased with increasing palm kernel flour percentage. tissue analysis does not show any particular trend in the sample. According to the results replacement of ten percent of flour with palm kernel flour has the best result of checked ones.
 

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Withania coagulans by two water and alcoholic extraction methods and the levels of 0.5, 1 and 1.5% of mentioned extracts contained plant proteinase were used in cheese making. The color parameters (brightness/L*, redness/a* and yellowness/b*), physicochemical properties (pH, moisture, fat, syneresis, total protein, soluble protein in water and in 12% TCA) and total acceptance of produced cheeses were compared with the control sample (prepared with commercial recombinant chymosin 0.5% WCE-cheese and its alcoholic form, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. However, commercial application of this extract in order to replacewith microbial rennet requires the risk assessment and to convince that the WCE is harmless for the human health.

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Carrot pomace is a byproduct obtained during carrot juice processing. It contains vitamins, minerals, fiber and anti-oxidant substance.In this studya Box-Behnken design with 3 factors were used to optimize the formulation of a functional cookie containing carrot pomace powder (CP). Effects of partial substitution of carrot pomace powder (0-15%), microwave power (600-800 W), and microwave time (60-90 s) on the properties of cookie were evaluated. The results showed that increasing substitution of carrot pomace increased the moisture, cohesiveness, Stickiness, entropy, contrast, color index a and b, density and, flavor, and overall acceptability and reduced firmness and color index L. Based On the findings, cookie sample that enriched with 13.33% of carrot pomace powderand cooked inthe microwave power with 600w during 1.04 min,was optimum sample between treatments. Total of phenol content, antioxidant activity and crude fiber was found higher in the optimum cookie than control.

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In order to reduce the economic losses and life risks caused by microbial pathogens, the use of natural substances as antimicrobial compounds seems to be an effective way to control the presence of pathogenic bacteria. In this study, the chemical composition of onion essential oil was determined by gas chromatography–mass spectrometry (GC-MS). The methods in disk diffusion agar (DDA) and well diffusion agar (WDA) were used to investigate the inhibition zone diameter, micro-dilution broth was used to measure the minimum inhibitory concentration (MIC) and pour-plate technique was also used for minimum bactericidal/fungicidal (MBC/MFC) concentration. A total of 20 chemical volatiles (approximately 100% of onion essential oil compounds) were identified. The compounds Trisulfide dipropyl, Disulfide dipropyl, n-Decane and Furfuryl methyl sulfide with 20.67, 16.18, 13.51 and 10.23% of the main constituents of onion essential oil, respectively. The results of WDA showed that onion essential oil had the most and the least effect on Gram-positive bacteria Staphylococcus aureus with a diameter of 15 mm and Gram-negative bacteria Pseudomonas aeruginosa with a diameter of 10 mm, respectively. The results of MIC onion essential oil for Staphylococcus aureus, Listeria innocua, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa and Candida albicans 512, 512, 512, 512, 512 and 1024 mg/mL, respectively. In general, the results of this study showed that the antimicrobial effect of onion essential oil can be somewhat different depending on the type of microorganism.

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Strawberries have a very short shelf-life due to their high sensitivity to fungal agents. The use of chemical antifungal compounds to increase the shelf life of this fruit has raised many concerns. For this reason, it is necessary to use safe methods to control spoilage and maintain the quality of strawberry fruit during storage. In this study, the effect of coating with Persian gum containing vanillin on the shelf life of strawberry fruit was evaluated. The levels of gum used in the preparation of the coating solution were 3%, 3.75 and 4% (w / v) and vanillin was added to the coating solution at three levels of 5, 6 and 7 mM. The studied characteristics included weight loss percentage, general acceptance, acidity, soluble solids, breakdown percentage, anthocyanin content, texture analysis and vitamin C content. The results showed an improvement in the appearance of coated fruits compared to control samples and also a significant reduction in the percentage of spoilage and weight loss in coated samples compared to the control. According to the results, the titratable acidity and texture firmness in the treated fruits improved compared to the control samples. Anthocyanin content and vitamin C content in the coated samples decreased but the rate of decrease was much slower compared to the control samples. Overall acceptance in the coated samples decreased slightly compared to the control sample. Finally, the best formulation was determined to contain 3.96% (W/V) of Persian gum, 0.857 mM vanillin and 2% (V/V) of glycerol.
 

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In recent years, the non-destructive and fast method of image processing has been successfully used for quantitative and qualitative evaluation of the characteristics of food products. In this study, the effect of sugarcane bagasse as a source of fiber enrichment (0-25%), soybean water-soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the image characteristics of donuts such as color, number , density and size of bubbles, porosity, energy, homogeneity, contrast and entropy were investigated. The findings of this research showed that the increase of sugarcane bagasse fiber increases the a* index and decreases the L* and b* components of the crust and crumb and porosity. On the other hand, increasing the frying temperature increases the redness of the crust and decreases the lightness of the crust and the porosity of the texture. Meanwhile, the polysaccharide soluble in soybean water had no significant effect on the characteristics of the treatments. The optimization results also showed that if 8.58% sugarcane bagasse and 0.36% soybean soluble polysaccharide are added to the formula and the sample is fried within 5 minutes, the best quality will be obtained.
 

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Following the victory of the Islamic revolution, especially with the end of the war and considering macro-policies of the system based on the reduction of control of the state, competition law has appeared more than past in the area of the legislative. Besides, if the people acknowledge that the rules coincide with their beliefs, they show more commitment to it. Considering that according to the Constitution, regulations must be based on the Islamic criteria, to determine the rules governing the behavior of economic actors, they must be justified based on the Islamic criteria. The principle of 'no harm' is among the most important rules under discussion in the Islamic law, and several theories have been formulated for the provision of this principle. We explain the concepts of principle of “no harm”, and attempt to demonstrate that firstly the government (like every individual of the society) is affected by the concept of this principle, and secondly, if the provisions of the principle of "no harm" imply that the issue that a verdict has been rendered for it, if its primary effect causes harm to others, such award is declared null.  In other words, it is improbable that the legislator enacts a law that will harm others; therefore, by relying on this principle, the validity of the said rule will not be recognized.

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Among the types of foods that are consumed to meet the physiological needs of humans, animal protein is more valuable than other nutrients in terms of nutritional value and nutrients. Today, consumers are looking for healthy and quality foods. Therefore, knowledge of the qualitative characteristics of meat is considered to be important. In this study, the quality and durability characteristics of Arabia and Arabia -Romanov meat were studied during 7 days of ageing period under commercial conditions at 4 °C. Samples were taken from the top round section including Semimembranosus muscles. This research was conducted as a randomized complete design. One-way ANOVA and Fisher test were used at 5% statistical level to study the differences between treatments. Finally, the results were analyzed using Minitab version 16 software. The pH value for Arabia meat decreased from 6.33 immediately after slaughter to 5.7 and for the Arabic-Romanian meat, the mean of 6.36 immediately after slaughter, decreased to 6.05 after 168 hours. The mean value of pH indicating that there was no statistically significant difference between treatments. The results showed that there were significant differences between the two treatment in characteristics of texture, sensory and cooking loss (P <0.05). In general, Arabia- Romanov meat has a higher overall acceptance rating and desirable texture characteristics.
 

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Measurement and measurement is vital for any organization. The management and performance appraisal system as one of the management processes play a key role in realizing the goals and missions of the organization. The purpose of this research is to identify the effective factors of multilevel performance management of the Applied Higher Education Institution of Applied Water and Power industry which are based on a balanced scorecard. The present research is applicable to the purpose. The research method is exploratory blend. The statistical population of the research is the experts of the Applied Higher Education Institute of Water and Power Industry, which has at least 5 years of education management experience and has a master's degree. By using a targeted and judgmental sampling method, an interview was conducted with experts from the statistical community, After 15 interviews with experts on the subject of research, theoretical saturation was obtained.The results of the interview were analyzed by the three-step coding method and were identified and presented at three levels: individual, group, and organizational levels in the form of four dimensions of the balanced scorecard.