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Wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. Water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. Dough sof-tening increased with an increased level of oat flour while the addition of oat flour im-proved bread shelf life and reduced the yellowness of bread. Breads produced with up to 20% oat flour were stable and with good quality as indicated by sensory evaluation. Oat flour had larger particle size in comparison to wheat flour. Breads produced with 30% and 40% oat flour had a bitter after taste, unacceptable to the sensory panelists.

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Effects of secondary sonic jet injection in divergent part of supersonic nozzle on flow field structure and thrust vector control performance has been numerically analyzed. Three dimensional multi-blocks extended numerical code has been used to model the complexity of turbulence flow by k-ω SST model. Structured computational domain has been applied and initial results of simulation validated with previous experimental results. The obtained numerical results are compared with the experimental ones, and the outcome shows acceptable agreement between the two. Different injection power generates by varying the injection surface and pressure ratio with respect to throat pressure. Injection power increment make changes in performance and also sometimes it lowers the performance. In the current research aside from complete complex flow features description, allowable power range to increase system performance has been presented. In this range, increasing the injection mass flow rate, decreases the amplification factor, but increases the deflection angle and axial thrust augmentation as most important performance parameters. Out of estimated range for allowable mass power injection, performance parameters different behavior differently that shows a drastic drop in performance.

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In this study, the effects of attack angle in opposing jet injection through supersonic blunt bodies on drag reduction and distribution of surface temperature is studied through developing a three dimensional multi-block code. Inviscid terms are calculated by AUSM scheme. The viscous terms is obtained by central difference method and using 4-stage Rung-Kutta algorithm, integral time is computed. Shear stress transport model is used to simulate the effects of turbulence. The effects of pressure ratio and properties of flow field have been verified and validated with experimental and numerical results of other researchers which is indicator of method accuracy. The results show that the sonic jet injection is able to significantly reduce drag nose by changing the shape of the bow shock and it also prevents a sharp increase in the surface temperature by covering the body. Increasing the total pressure ratio, improved performance of jet in both drag reduction and distribution of surface temperature. However due to the sharp increase in retro propulsion of jet there is a limitation in increasing the ratio of total pressure. In addition, the increase of pressure ratio will reduce the friction coefficient. Angle of attack of the free stream reduces the efficiency of the jet injection. Although in this situation the result can be improved to somehow by paralleling the jet and free stream.

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The effect of counterflow jet through an extended nozzle on reducing aerodynamic drag is analyzed by using a combined method. Flow field is simulated around a hemispherical body in a free stream with Mach 4. The results are reached by providing a 3D solver and applying the complete form of Navier-Stoke and energy equations along with modified shear stress transport model. Appropriate numerical validation has been made by comparing the surface pressure distribution in the zero pressure ratio of jet to free-stream and drag on the nose at a pressure ratio of 0 to 3. Four nozzles were used to analyze the effect of extending. The results show that the nozzle extensions have a significant effect on the wave drag after changing the shape of the bow shock. In a given pressure ratio, the effect of injected jet from the extended nozzle over the reduction of the nose is higher than that of direct jet injection from the nose. The effect is visible in all pressure ratios. Furthermore, a limited increase in the pressure ratio over a fixed length of the extended nozzle has led to a further reduction of total drag. However, in the higher pressure ratios, the linear increase of the retro jet has led to an increase in the total drag on the nose. The results also show that increasing the nozzle length in a constant pressure ratio leads to an increase in the depth of jet penetration and a larger reduction of total drag.

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Celiac disease is the most common disease caused by gluten consumption. Gluten protein, is the most important compound in creating tissue and contains components of the formulation of baking products. This protein causes allergies in people with celiac disease, and the only way to treat the disease is to eat a gluten-free diet for a lifetime.Therefore, the use of appropriate alternatives to gluten in the preparation of this category of products is essential. Therefore, the aim of this study was to investigate the effect of rice bran protein concentrate in the amount of  0.75. , 1.5, 2.25, 3 % as a gluten substitute for sponge cake. Based on the results, it was found that the viscosity of the product dough has increased compared to the control sample and the addition of rice bran protein has a significant effect on the density of sponge cake dough. Also, increasing the protein concentrate in mentioned amounts caused a significant increase in the moisture and specific volume of the cake. The results of tissue stiffness analysis of the samples showed that there is a significant difference compared to the control sample. According to the results, the highest score was given to the sample containing 2.25 rice bran protein and the selected treatment was T3 treatment.

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Sunn pest, Eurygaster integniceps, is a major problem of wheat flours in Iran and adversely affects the characteristics of bakery products. This study was undertaken to improve the quality of pasta produced from different percentages of Sunn Pest Damaged Wheat Flour (SPDWF) using Ascorbic Acid (AsA). SPDWF was mixed with sound wheat flour at the levels of 3, 5, and 7%, and AsA at 200 and 300 ppm were added to 5 and 7% treatments. Doughs were evaluated in terms of rheological properties and the product was evaluated in terms of solid substances loss, baking number and sensory characteristics. Increasing the SPDWF decreased protein content, gluten index, and water absorption, while increasing AsA increased them significantly. Dough development and dough stability time were reduced by using highly infected treatments. AsA significantly improved 5% SPDWF and produced pasta similar to the 3% SPDF. Pasta made from higher damaged flour had no significant (P< 0.05) difference with the control in terms of taste, while it had lower values of acceptability, solid substance loss, and cooking number, and addition of AsA at the levels of 200 and 300 ppm cannot improved damaged flours.
 

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One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.

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Airline passengers in many cases do not sue against the carriers because of damages caused by delays, cancellations and bodily injury, which, of course, has led to the dissatisfaction of passengers with industry and is also in conflict with consumer rights. It is by the fact that Is is not worth taking claims to a national court due to the high cost of litigation, time consuming and insignificant amount of compensation. Therefore, a mechanism is needed to support passengers. In European countries, this support and mechanism has been achieved through arbitration chambers, However based on Article 34 of the Montreal Convention like the Warsaw Convention (Article 32), arbitration as a means of resolving litigation arising from the liability of the carriage of cargo was approved exclusively. The important question is arisen, then, is whether passenger claims can also be referred to arbitration. In this regard, based on the tendency to arbitration and according to the examination of preliminary talks, in addition to the carriage of cargo, to the carriage of passengers is developed and it is proved that there is no prohibition in Iranian law in this regard; In particular, it is not desirable to abandon litigation or refer to the Iranian judicial system, which is incapable of resolving such litigation. Therefore, by accepting the principle of arbitrability of this category of lawsuits, based on the progress of Europeans

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Phenylketonuria (PKU) is a genetic disorder necessitating a low-protein and phenylalanine diet. This study aimed to explore the feasibility of producing a low-protein pasta using potato and tapioca starches. The pasta formulation substituted semolina flour with a blend of potato and tapioca starches. Date kernel fiber and xanthan gum were incorporated as prebiotic compounds and texture enhancers, respectively. Physicochemical (moisture, fat, total ash, protein, phenylalanine, cooking loss, cooking time, color indexes, and hardness) and sensory properties (texture, flavor, color, and overall acceptability) were evaluated and compared against the control sample (based on semolina flour). The results demonstrated no significant alteration in moisture and fat content upon substitution, but a significant decrease in ash and protein content (P< 0.05). Consequently, phenylalanine levels decreased from 530.58 mg 100 g^-1 in the control sample to 24.49-26.60 mg 100 g^-1 in the pasta. Replacing flour with starches increased cooking loss, reduced cooking time, and diminished pasta hardness compared to the control (P< 0.05). The pasta exhibited higher L* and lower a* and b* values than the control. Sensory evaluation revealed that the pasta containing 35% potato starch and 40% tapioca starch attained the highest scores (T5), indicating its favorable acceptability. Overall, this study suggests that the combination of potato and tapioca starches, along with date kernel fiber and xanthan gum (T5), enables the production of low-protein pasta suitable for PKU patients.

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Organic acids remarkably affect the microbial control, stability, and organoleptic characteristics (flavor, color and aroma) of beverages. This study focuses on the determination of organic acids, including oxalic, citric, tartaric, malic, succinic, lactic, fumaric, acetic, propionic, and gallic acid, in 100 commercial malt beverages from different brands (five Iranian and five various imported brands) and flavored variants (classic, pomegranate, peach, tropical and lemon). In addition, the contents of total phenols, total flavonoids, ascorbic acid, and free amino acids were measured to assess the overall composition. Liquid Chromatography (LC) was employed to develop a method for analyzing the organic acids, while spectrophotometric techniques were used for quantifying other bioactive compounds. The results revealed significant variations in the organic acid profiles, with succinic acid being the most abundant, while tartaric acid was absent in all samples. Chemometrics technique (PCA method) was applied to classify the results. The results show that PCA can classify the malt drinks based on the additive values with a very high precision. To improve the quality control of malt beverages, some extra assessments, like organic acids and free amino nitrogen determination, should be considered for Iranian National Standard.