---

The appearance of sowbugs (Hemilepistus shirazi Schuttz) in the sedimentation basins of the artificial recharge of groundwater (ARG) systems in the Gareh Bygone Plain (GBP) in southern Iran is considered an ecological breakthrough in desertification control. This study was performed at the Kowsar Floodwater Spreading and Aquifer Management Research, Training and Extension Station in GBP, 200 km from the south east of Shiraz, Iran, on the alluvial fan of Bisheh Zard River. Invasion of sowbug to sedimentation of basin due to water increasing persuade us to study about this crustacean. To determine aggregate size distribution, the soil samples were dried, and then the soil was sieved through a set of sieves (8, 4.75, 2.8, 2.0, 1.0, 0.8., 0.3 and

---

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.

---

Flaxseed is one of the oilseeds that use as ingredient in food product due to its considerable nutritional and beneficial health effects. In this study in order to produce functional Taftoon bread, ground flaxseed was incubated at 30 ºc and microwaved for 2.5  minutes in order to reduce cyanogenic glycosides compound. Wheat flour replaced with treated ground flaxseed at 5, 15 and 25 percent levels. Results showed that cyanogenic compound reduced 84/6%. Result of rheological properties test of dough showed that, with replacing wheat flour with ground flaxseed, water absorption of dough and expansion of dough during fermentation decreased and stability time of dough increased and the difference between them was significant (p<0.01). Results of stress relaxation test showed that addition of ground flaxseed to wheat flour, increases the viscoelasticity of dough. Results of oxidative stability test showed that with replacing wheat flour with ground flaxseed, peroxide and thiobarbituric acid value increased and highest value was at 15% ground flaxseed and had significant difference(p<0.01). Results showed that bread containing flaxseed had darker color and softer texture and staling of bread containing flaxseed was lower. Results of organoleptic test showed that bread containing flaxseed had better flavor, aroma, texture and overall acceptability by panelist, although color of bread had less acceptance at 15% and 25% level of replacing ground flaxseeds.  

---

This work was aimed to investigate the potential preparation of an biodegradable film preparation from bitter vetch seed protein and determine some of its physicochemical properties. The film was cast from bitter vetch protein concentrate (BPC) (5 g/ 100 ml alkaline water) and glycerol (50% w/w of BPC). The moisture content (MC), color, tensile strength (TS), elongation to break (EB), water vapor permeability (WVP) and surface hydrophobicity of the film were measured. The film with MC of 27.69%, TS 5.04 MPa and WVP 0.72 (gmm/KPa.h.m² ) ws comparable with other protein films but its red and yellow indices in color (a=22.41 and b=37.20) and EB were higher than other protein based-films. Its surface hydrophobicity (49.83^°) was higher than that of soy and sodium caseinate protein films and lower than red bean protein film. In general, according to the results, it seems that the film obtained from BPC has a good potential to be used in packaging applications.    

---

In present study, dried pomegranate peel of three dominant Iranian varieties was extracted by soxhlet extraction (SE) method via four solvents. In this study Five anthocyanins were identified and quantified in the extracts by high performance liquid chromatography (HPLC) coupled with ultraviolet-visible (UV-Vis) spectrometric detector at wavelength of 517 nm according to their retention times and external standard method. According to the results extraction yield of Poost Siyahe Shirine Ardestan (PSSA) variety is more than other two varieties and extraction yield of ethanolic extracts is more than other solvents in p≤0.05. HPLC analysis was indicated pomegranate peel include of more mono glucoside anthocyanins than di glucoside anthocyanins also the most of anthocyanins particularly mono glucoside anthocyanins were detected in ethanolic extract obtained from dried peel of PSSA variety.    

---

---

Aims: Re-reading the previous patterns in order to clarify how man relates to architecture and how he is present in the space, can provide a criterion for measuring and evaluating the desirability of the city space. One of these valuable models is the Bazaar, which play an important role in the cultural, social and economic life of the city and can be evaluated from both architectural and urban aspects. Among these, the Isfahan Bazaar in Naqsh-e Jahan Square complex has been selected.

Methods: Descriptive-analytical method along with space syntax technique and simulation has been used in "Depth map" software. The method based on graph theory, instead of describing the geometric characteristics (shape, size and distances) of the components of a system, explains the position, relationship between the shapes and how to configure those components as a whole.

Findings: Although the Bazaar alone does not have much difference in the maximum and minimum value of its syntactic values, which shows the coherence of the whole complex, nevertheless, the presence of the Naqsh-e Jahan Square in combination with the Bazaar is effective in improving all indicators except entropy (internal order).

Conclusion: Since the focal points of urban functions have the highest degree of connectivity and movement density, with the development of access (as the most important factor), density and diversity; It is possible to generalize the connection to the city structure and create solidarity between the urban elements, which results in prosperity, vitality and presence in the space.

---

This study was carried out to determine the effect of fermentation, hydrothermal treatment, soda (Na2CO3), and table salt (NaCl) addition on the extent of phytase activity and phytate degradation in three Iranian wheat cultivars, namely, Mahdavi, Ghods, and Roshan. The samples were milled to three different extraction rates, i.e. whole, 85%, and 75% flours and three kinds of leavening procedure (fermented, soda, and control), and four NaCl percentages (0.0, 0.5, 1.0, 1.5%) were used for preparing dough in three replications. To evaluate the effect of heat treatment on phytic acid breakdown, baking was also done. The results indicated that among the wheat varieties, Mahdavi had the highest level of phytase activity and phytic acid content followed by Ghods and Roshan; in which‚ most of the phytate was concentrated in bran fractions. Fermentation (1% yeast at 37ºC for 3 hours), hydrothermal treatment (pH 4.8 at 55ºC for 12 hours) and salt addition (0 to 1.5%) to the dough samples resulted in an increased phytase activity, whereas soda addition (1%) decreased the enzyme activity. Heat treatment reduced phytic acid content significantly.

---

The main functions of the packages are: Physical protection, barrier protection, convenience and information. Tendency to minim process food products, quality, safety and preventing of food born disease and strict requirements in relation to consumer health caused ways to use antimicrobial agents in food packaging and prevent the development of microorganism growth. Active packaging is one the methods of efficient packaging, that protect safety and quality of foods. The material of these packages is a suitable base for adding a wide range of different combinations such as antimicrobial agents to them. Pursuant to this, movie bionanocomposite films of Bitter vetch seed’s protein with zinc oxide nanoparticles to produce an antimicrobial packages with %5 w/w of  Bitter vetch protein isolate and 0.25, 1 and 2% zinc oxide nanoparticles. Glycerol was used as plasticizer. The mechanical and barrier properties of bionanocomposite films assessment and determined that the addition of zinc oxide nanoparticles as an antimicrobial agent to the protein film caused a sharp decrease of oxygen permeability through the films. The rate of water vapor permeability of bionanocomposite films decreased comparing with control film. The results indicated that lower levels concentrations of nanoparticles cause better functional properties of bionanocomposites films because of fewer particles coagulation. Effect of nanoparticles on the mechanical properties, tensile strength and modulus of elasticity were increased, but elongation of the film was reduced. 

---

Non- alcoholic malt drinks are popular in many countries including Muslim countries. In Iran, these drinks are prepared in a manner similar to beer, but without fermentation and are generally produced using barley malt. In this study, malt drinks with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of barley to oat malts, the latter obtained under optimum conditions in terms of its enzymes activity, were produced and their physicochemical properties along with their storability were evaluated during six months of storage. The results showed that with increasing the proportion of oat malt in drinks, total solids, ash, acidity, reducing and total sugars increased. The results also indicated that by increasing the oat proportion, bitterness, color, turbidity and foam instability increased, while the amount of foam decreased. It was evident that the oat malt had positive effects on color and bitterness as compared with that of barley, and had more antioxidant compounds.

---

Mung bean (vigna radiata) is an annual crop belonging to Fabaceae family. Germination process is a conventional and inexpensive way to improve nutritional value of legumes. Mung bean sprout is one of the popular products. It is rich in protein (20-33%) and is excellent sources of essential fatty acids, tocopherols, esterols, sugars and organic acids. In this study, the change of chemical composition, antioxidant activity, total phenolic compounds, minerals, ascorbic acid and organic acids content were determined in raw, soaked and germinated mung bean. Also, the profile of fatty acids was recognized. The results showed an increase in moisture, protein and ash and a reduction in fat and carbohydrate due to the energy consumption during 4-day germination, significantly. Total phenolic content and antioxidant activity indicated 2.5 and 1.5 fold increase in mung bean sprout compared to raw seed. Ascorbic acid content varied from 8.9% to 19.6% and organic acids increased significantly during germination process. Analysis of fatty acids composition showed that mung bean sprout contained 17% and 36% linolenic and linoleic acids, respectively and so, this product can be introduced as an excellent source of omega-3. The results of this work revealed the high nutritional value and consumption importance of mung bean sprouts.

---

In this research, the mystical experiences of Bayazid Bastami in the narrative of Attar's Tazkira  Al -Awaliya were analyzed with a semiotic-semantic approach in order to explain the mechanism and how the meaning is formed in the text in question. In this discourse, Bayezid is cared for and chosen by God before birth. Then, in the process of development, there is an activism that does not reach the goal during austerities, worships, worldly travels and all the actions that are considered valuable actions in the ontology of Islamic mystics, including Attar as the narrator of the text. The outcome of these actions is being; Unsuccessful outcomes and shortcomings, failures and emotional stress, intense desire versus lack of necessity, and complete denial of what is right eventually cause him to dissolve his sense of self, transcend his limits, and unite with existence and God. The stronger and more intense the desire, the more severe the failure resulting from not being able to be and the more meaningful the emotional tension. A meaning that is full of emotion, perception and presence. The feeling and perception of the narrator, sometimes with an external phenomenon and sometimes by confronting the inner world, leads to the emergence of meaning. Some external experiences are the result of adaptation, reflection and some internal experiences are the result of attraction, co-presence and unity. The mention of Bayezid and his ascension is a mirror of the whole view of what mystics call mystical experience. An unexpected event, a passivity that brings with it an outburst of meaning and enthusiasm of the language. The research method is descriptive-analytical. The theoretical approach of the research is based on the theoretical foundations of semiotic-semantic knowledge in the analysis of mystical experiences. The scope of the research includes re-reading and reflecting on the mystical experiences of Bayazid Bastami in the narrative of Attar's Tazkireh Awaliya, which tries to analyze the formation of meaning in an emotional discourse, between the system of action, tension and excitement.

1.    Introduction
The analysis of the semantic significance of mystical encounters aims to explore the nature of the mystic's relationship with existence and God, and how this connection gives rise to meaning within the text. To accomplish this, the methods of uncovering meaning must be identified. In mystical discussions, besides deviating from the norm, distancing oneself from the external world and delving into the inner realm of the universe are key components in generating meaning. Mystical experiences detailed in Tazkirah Al-Awalia capture intense moments of unity. Meaning often stems from perception and understanding. The emotional system is a relevant aspect in this context, developed through the dynamic interplay between the form and content of the text, facilitated by perceptive faculties. Emotional tensions and impactful verbs play a role in shaping meaning in this discourse. Bayazid Bastami, highly regarded by Attar, is among the most prominent and renowned sheikhs. The mystical encounters of this mystic in Tazkireh Awaliya frequently evolve through an emotional process within a tense environment and under the pattern of Being, where the attraction and merging experienced by this mystic transform his individual self into a transcendental one.
Research Question
What is the most important discourse structure used in the formation of mystical experiences in tazkira and how can it be explained?

2.    Literature Review
To investigate the mystical encounters of Bayezid as described in the text of Tazkira al-Awalia and to study its symbolic meanings, the text was carefully reviewed multiple times. By identifying the sections related to mystical experiences and contemplating them, the interplay between different elements of the text in relation to the theme of illusion and the overall ambiance of the text was explored.

3. Methodology
Bayezid's mystical encounters in the Tazkireh Al-Awaliya text were analyzed, focusing on the interaction among its components within the context of the overall ambiance. The text is depicted within a narrative framework and unfolds within the emotional realm of spiritual experiences.

4. Results
The emotional discourse system is the key framework in Bayezid's mystical experiences, where meaning emerges from the interaction of action, emotional tension, and sentiment, often marked by tension and impactful verbs. The analysis of Bayezid's mystical encounters in Tazkire Al-Awlia reveals a continuous formation of meaning through actions, tension, and excitement. The text delves into various themes like the pursuit of knowledge, austerities, cosmic journeys, despair, brokenness, and the quest for meaning. It presents scenes such as seeking water, a thirsty mother falling asleep, experiences of failure and inadequacy, and receiving mystical insights. The seeker in the narrative seeks to shed light on events from conception, highlighting the interplay of action, austerity, failure, and emotional tensions in shaping meaning. The discourse explores the interconnection between the physical and spiritual realms, leading towards unity. Human existence is depicted as a realm where presence and reflections coexist. Mystical experiences before ascension involve reflection and adaptation, while ascension symbolizes dissolution, attraction, and transcendence. The narrative illustrates a transcendental space brimming with allure, culminating in unity through cognitive and sensory encounters. The text shifts from an action-focused system to the Being system characterized by sudden revelations. 
 

---

In this study, a numerical model was developed to investigate the two-dimensional heat transfer in a homogenous finite cylinder to predict the local temperature and sterilizing value during caviar pasteurization. A fixed grid finite difference method was used in the solution of heat transfer equations according to Crank-Nicolson’s scheme. The model was validated by comparison of the experimental temperature profiles during caviar pasteurization with the model predicted values (Correlation Coefficient> 0.99 and Root Mean Square Errors< 0.61ºC). The cold spot location was at the radial center between the middle and top of the jar on the vertical axis. For caviar pasteurization, the required heating time for cold spot to reach the desired F-value (= 0.19 min) was 128 minutes at 55°C and 37.63 minutes at 65°C. The results indicated that the developed model could be successfully applied to simulate the caviar thermal processing.

---

This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational viscometer) of yogurt were evaluated in the shear rate range of 0.262-7.86 s^-1 at 6˚C during 21 days of storage. Power Law model was used for calculation of consistency coefficient and flow behavior index of yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity. Consistency coefficients of the enriched and the control yogurts were in the range of 24.42-28.82 and 15.31-17.76 Pa sⁿ, respectively. Yogurt samples showed a non-Newtonian shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for improving its health-promoting effect and consistency.

---

Abstract
Since the dietary fiber has an important role in human nutrition, Incorporation of fibers into bread can compensate for its shortcomings and change it into functional food. Dietary fibers enhance the nutritional value of bread; however, they change the rheological properties of the dough, thus altering the final product quality. The objective of the present study was to investigate the effect of the addition of zucchini powder in different levels of 5%, 10% and 15% to flour, on the rheological properties of the dough as well as physicochemical and sensory properties of bread. In this study, zucchini slices were dried in a hot-air dryer until reaching 9% moisture content. The zucchini powder was prepared and added to wheat flour in different amounts. Rheological properties were measured for each treatment using a Farinograph instrument. The extensibility and tensile strength of the dough in addition to the bread texture were evaluated using a texture analyzer to investigate the bread staling during 72 h. The color of bread was evaluated by measuring L*, a*, and b* Hunter lab color parameters. The 5-point hedonic scale was used to assess the quality of the bread samples. By increasing the zucchini powder percentage, the amount of ash and fiber increased. As the zucchini powder content increased, the water content absorption slightly decreased, however, the stability and quality index of the dough increased. The zucchini powder caused an increase in the dough extensibility and tensile strength. The redness (a* parameter) of bread which was fortified with zucchini powder decreased with increasing zucchini powder. Treated bread texture was softer than the control while the staling rate increased. Sensory evaluation showed that bread containing zucchini powder has higher overall acceptance than the control sample.

---

 Pistachio nut (Pistacia vera L.) is one of the most delicious and nutritious nuts in the world. In order to increase the added value of the pistachio nuts, it is necessary to develop new products to meet consumer needs. This is the first paper on pistachio halva. The product was developed using pistachio paste (as main ingredient), mixture of sugar-glucose, egg white and citric acid. The effect of soapwort root extract (from saponaria officinalis) and Glycyrrhizin (from Glycyrrhiza glabra) as whitening and emulsifying agent in three levels (0.00, 0.10, and 0.15%) on the oil separation, consumer acceptance, and texture of pistachio halva was investigated. Sensory evaluation was carried out after 4 months storage at 20±2°C. There was a significant difference (P< 0.05) between samples with and without soapwort and glycyrrhizin. The oil separation (R= 0.595, P=0.001), from halva were moderately correlated to the hardness. The sensory texture of halva was negatively correlated to the hardness (R= -0.694, P= 0.000) and oil separation (R= -0.730, P= 0.000). The sensory color (R= 0.652, P= 0.000) of halva was moderately correlated to the a-value. It is recommended that mixture of 0.10% soapwort root extract and 0.10% commercial Glycyrrhizin be used for the pistachio halva production. Using combination of soapwort root extract and Glycyrrhizin in the formulation of pistachio halva prevents oil separation from the product and increases its consumer acceptance. Development of pistachio halva would potentially increase the food uses of nuts and introduce consumers with a healthier non-animal snack food.

---

Semi-rigid aluminum containers are being used widely in food industries. They have wrinkle shaped walls for strengthening their physical structure. The objective of this study was to assess the effect of wrinkled parts on the heat transfer and temperature distribution of the containers by Computational Fluid Dynamics (CFD) analysis. Therefore, a precise designed geometry of the wrinkled walls container was compared to a straight one. The analysis was carried out based on the physical properties of a carrot-orange soup. The velocity vectors showed a strong circulation towards the core. The Slowest Heating Zone (SHZ) locations were the same for wrinkled and simplified containers. Average temperature of the symmetric plane and the coldest point of SHZ showed less than 1% difference. The lethality imposed to the SHZ in the wrinkled wall container was about 0.4% more than the straight one. The simulation results revealed that wrinkled walls do not play an important role in increasing heat transfer and as a result, such geometries could be simplified while modeling.

---

This study aimed to prepare zein/Montmorillonite (MMT) composite films by two methods: (1) An ultrasonic bath, and (2) A high power ultrasonic probe. Then, the structural, thermal, mechanical, and barrier properties of the obtained composites were evaluated. According to the X-Ray Diffraction (XRD) patterns, the composite films prepared by the first and second methods had microcomposite and exfoliated structures, respectively. Based on the results of the statistical analysis, the clay dispersion method and Montmorillonite (MMT) content significantly affected the mechanical, barrier, and thermal properties of the composite films. The results showed that mechanical and water vapor barrier properties of the nanocomposites were improved in the presence of small amounts (up to 3%) of MMT, while increased montmorillonite percentage in the microcomposite films weakened the mechanical, barrier, and thermal properties of these films. Therefore, the use of high power sonication is a suitable method for producing protein-based nanocomposites with an exfoliated structure.

---

According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content.

---

Since the microwave technology is well considered in food processing due to the speed and mechanism, in this study, cupcake was baked at different levels of MicroWave (MW) power (150, 300, 450 and 600W) and the effects of different kinds of operational time (3.5, 5, 8, 16 minutes) and power on physical properties (density, porosity, colour and height) and textural properties (crispness, hardness, cohesiveness, springiness, resilience, gumminess and chewiness) of cupcake were investigated. Results showed that the MW baking time to obtain desirable baking properties was affected by MW power. The obtained results showed that the total differences in colour from the reference batter (∆E) and colour intensity increased with increasing of MW power. Moreover, the MW cupcake baked at a power of 600W had the least hardness, density, chewiness, gumminess values, the shortest baking time, and the highest values of cohesiveness, resilience, porosity, height, and browning index. Also, it had the highest cohesiveness, resilience, porosity, height and browning index, compared to the other powers. Therefore, the best operational power for desirable quality obtained during baking was 600W.