Showing 17 results for Zhaleh
Volume 0, Issue 0 (Articles accepted at the time of publication 2024)
Abstract
Due to ethnic, religious and cultural diversity, Zahedan has a heterogeneous and diverse population. The diversity of religions and denominations from the formation of this city until the Islamic Revolution has never been a matter of dispute and peaceful coexistence between different religious groups has been established in this city. After the victory of the Islamic Revolution and the continuation and emergence of Shiism as the official religion of the country, the Baluch people, due to differences in religion, became less integrated with the central government than the Sistani's and became more and more isolated in identity. The objective manifestation of these gaps can be seen in the most symbolic religious element of the city, namely the Makki Mosque. The hidden signs in this mosque as an arena to show the ethnic-religious hegemonic power of the Sunni Baluchi's, with unusual dimensions and heights and unfamiliar forms and decorations, have dominated their surrounding context and produced special semantic rules. In the face of such a situation, the narrator of the Makki Mosque has experienced signs of apathy because the signs used in this mosque have acted in disconnection with the previous meanings of the Baluch mosques and have become an unfamiliar text for the narrator. Finally, the Makki Mosque has provided an opportunity to represent concepts and issues that can take us deeper into the Baluch cultural layers and provide a relatively deep understanding of the people's situation in contemporary society.
Volume 12, Issue 2 (2-2021)
Abstract
Abstract
Isfahan is one of the most prominent cities in Iran's central plateau for centuries and during the rule of Al-Buyih, Seljuqyan and Safavid, Iran was the capital and center of Iran. Isfahan's special position in the Center of Iran and its connection with other parts of the interior and exits and the flow of the Zayandeh-e Rood River as the most important natural disorder made it possible for Isfahan, Stay up to date with the most ancient days of human habitation and the attention of different governments. The appropriate environmental and natural, historical, communicational, military, commercial and economical substrates have been the factors of the evolution and dynamics of the city of Isfahan from the past. King Abbas tried to compete with the Ottoman government in a military, economic, religious and especially architecture and urban environment in the development of Isfahan and bestowed it. Growth and development of Isfahan city at the time continued the successors of Shah Abbas-Kabir until Shah Sultan Hussein's time. Considering that most scholars and writers of Shah Sultan Hussein have been considered as the main cause of the collapse of the Safavid dynasty. Consequently, in connection with the architecture and urbanization of Isfahan, his covenant has not been studied comprehensively. The purpose of the present paper is "The study of the development of urban life of Isfahan during the era of Shah Sultan Hussein Safavi and the effects of the endowment tradition on it." In this way, we try to answer these questions; what has progressed in urban planning and architecture during Shah Sultan Hussein Safavid? How did the devotees influence urban construction during the era of Shah Sultan Hussein Safavi? As a result of this study, which was carried out using library and field method, which was the era of Shah Sultan Hussein in the field of architecture and urban development of the dynamic era, and during this period, the city of Isfahan, as the era of King Shah Abbas grew and even the iconic buildings such as the Chaharbagh School were created that equal the best examples of the King Shah Abbas age.
Volume 12, Issue 3 (August & September 2021 (Articles in English & French) 2021)
Abstract
In any education context, teachers are mainly responsible for enacting the core values of classroom justice and equality. To address this notion, this qualitative study went through the exploration of the perceptions that Iranian EFL teachers had of classroom justice and its main dimensions. To this end, 31 EFL teachers, chosen through purposive sampling, filled out an open-ended questionnaire, and a sub-group of them participated in a semi-structured interview. The major findings, resulting from the content and thematic analyses of the data done both manually and through the MAXQDA software (Version 2020), revealed that first, all the participants, except one, regarded classroom justice as a crucial element of their instructional practice; second, interactional, procedural, and distributive dimensions of justice were reflected in the definitions that the teachers provided for classroom justice; and third, in line with the theoretical and empirical underpinnings of the study, the teachers conceptualized the classroom justice dimensions through their unique principles in relation to the various domains of classroom learning, teaching, assessment, and interactions. A pedagogical implication based on the findings is that by becoming aware of how they perceive justice in their instructional practice, teachers may take the initial strides toward enhancing their just treatment of students, and consequently, increase their professional effectiveness.
Volume 16, Issue 89 (7-2019)
Abstract
Using the natural-based coating and natural preservatives has became a novel method in food packaging. Accordingly, the use of natural preservatives for prevention of spoilage and extend the shelf life of perishable foods like as fish burger has gained more attention. The aim of this paper was studying the effect of edible g on physiochemical, microbial and sensory characteristics of rainbow trout fish burger during 14 refrigerated storage. In this study, the effect of 2% gelatin coating containing different concentration of alga essential oil (0.3, 0.6, 0.9) on physiochemical (TBA, pH PV, TVB-N), microbial (PTC, TVC) and sensory properties were analyzed periodically during storage. According to the results, the combination effect of gelatin and alga essential oil on improvement the physiochemical and microbial values of treated samples were significantly higher than untreated samples (p<0.05), and this antimicrobial coating has significant effect to decrease the microbial spoilage and to extened the shelf life of rainbow trout fish burger during refrigerated storage.resulted in significant shelf life gelatin coating Dunaliealla salina alge essential oil 0.9% as compared to control sample (p<0.05).
Volume 16, Issue 90 (August 2019)
Abstract
The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.
Volume 17, Issue 107 (January 2021)
Abstract
Results showed the best result in color evaluation after the control sample was in the treatment containing 5% extracts. The taste of the treatments was favorable for the consumer until the third day, and the best result was observed in treatments containing a 3% aqueous extract of the third day, and over time the taste quality index dropped significantly. There was a significant difference between groups and treatments in terms of B-index. Among the treatments, the sample containing chitosan was the highest on the third day and then the 5% extract was the best treatment. From the perspective of the overall acceptance of a 5% apple aqueous extract and an apple aqueous extract of 3%, on the 6th day, the best results were obtained in the overall acceptance analysis. In the tissue analysis, according to Kruskal Wallis test, the treatments showed a significant difference, 5% and 3% water extract was the best on the sixth day, respectively. Regarding the basic pH properties of rainbow trout fillets in this study, in all treatments, it was approximately 6.85%. The process of pH changes during 6 days of storage of trout fillets was obtained. The highest pH was observed on day 3 and in the treatment containing alcoholic extract was 3% and the lowest pH was on the sixth day. The TBA of rainbow trout fillets in this study was almost 0.03 0.02 0.02 for all treatments.
Volume 18, Issue 113 (july 2021)
Abstract
In this study, the antibacterial effect of eucalyptus extract on different bacteria showed that the bulk of compounds present in the sap of eucalyptus leaves were formed by the phenolic compounds. starch was prepared for the production of starch film was used to improve the quality of film by 10 % of the volume of glycerol. ground beef production was evaluated by adding 0.5 and 1.5 percent of eucalyptus oil to the film, then ground mutton meat was packed with film, and microbial and chemical properties and transparency of meat after preservation in the fridge were studied in times 1, 3 and 6 days. according to the results, inhibition of DPPH increased with an increase in the amount of extract and the highest percentage was reported on day 3. also the results of TBA with a decrease in the amount of extract decreased and the maximum reduction rate was reported on day 3. according to the results, the total population count of microorganisms decreased with an increase in the amount of extract and the maximum reduction rate was reported on day 3, but did not have significant differences with the sample count on the day 6 with the spread of corruption. (P> 0.05) is based on the results that Staphylococcus aureus has decreased by increasing the amount of extract and the maximum reduction rate is reported on day 3. However, on the day 3 at 0.5 % extract , its extracts and on the day 6 with the spread of corruption, the number of samples did not show significant differences. according to the results, the amount of transparency and color spectrum decreased with the increase of the extract and had significant differences with the sample. (p < 0.05)
Volume 18, Issue 118 (December 2021)
Abstract
In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.
Volume 18, Issue 120 (February 2021)
Abstract
Encapsulation is one of the most important methods to protect essential oils from evaporation, degradation, and preservation of antimicrobial properties for reducing the number of microorganisms in food. Based on GC/MS analysis, Pulegone (33.10 %), Carvacrol (10.60 %), Piperitenone (9.33 %), Eucalyptol (8.01 %), γ-Terpineol (5.46 %), L- Menthone (4.79 %) were as the major components of phytochemicals of Ziziphoria clinopodioides essential oil (ZEO). Encapsulation of ZEO using maltodextrin and gum arabic in a ratio of 1:1 with different concentrations of 10 %, 20 % and 30 % (w/w) wall, and concentration of 2.5 % (w/w) ZEO by spray drying method was done. Emulsion characteristics were pH = 3.8, particle size = 429 nm, polydispersity index PDI=0.681 and zeta potential = -25.8 mV. The results showed that the best operating conditions for encapsulation of ZEO using maltodextrin and gum arabic by spray drying method, is selection of concentration of 30 % (w/w) wall with ratio of 1:1 and concentration of 2.5 % (w/w) ZEO. The final microcapsul with pH = 4.7, moisture of = 0.9 %, particle size <20 µm, total oil content 4.655 %, surface oil 0.018 %, oil retention 60 %, encapsulation efficiency 96.65 %, zeta potential = -22.7 mV, polydispersity index (PDI) = 0.375 and water-soluble property with light yellow color and without sediment was produced. Spray drying method is a suitable method for encapsulation of ZEO. ZEO is insoluble in water, but a water-soluble microcapsule can be produced with using this method. Due to the antioxidant and antimicrobial properties of zeo, it can be used as a natural and effective preservative in reducing pathogenic bacteria and increasing the shelf life of food.
Volume 18, Issue 121 (March 2022)
Abstract
Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina algae chitosan coating on maintaining the quality of Huso huso fresh fillet during storage in refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×106 cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×107 cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.
Volume 19, Issue 2 (February 2019)
Abstract
Controlling the gas turbine emissions has led the manufacturers to use new technologies. Nitrogen oxides (NOx) are one of the major pollutants of gas turbines with natural gas as fuel. Thermal NOx is the main cause of NOx formation in gas turbines at high temperatures. So, water injection can be useful in reducing the NOx emission. In addition to NOx reduction, water injection causes an increase in carbon monoxide emission and damage to combustion chamber. Therefore, it is desirable to find the optimum amount of water injected to the combustion chamber to meet the regulations. To find the optimal water mass flow rate, we numerically investigated the combustion inside the chamber for full load and part load before and after water injection. Then, the effect of water injection at different flow rates was studied to obtain optimal water flow rate. The results showed that for the full load, the optimal water flow rate was 100% of the fuel flow rate and the upstream pressure of the feed water system was 24.45 bar. For the part load (fuel flow rate equals to 75% of the full load), the optimum water injection rate is 80% of the fuel flow rate. In this case, the pressure required for water injection is about 16.5 bar. Results also show that the change in water temperature in the range of 10-80˚C has no significant effect on NOx formation and water can be injected at the ambient temperature.
Volume 19, Issue 130 (December 2022)
Abstract
In recent years, the attention of researchers to common diseases between humans and animals (zoonosis), control of diseases and food poisoning of animal origin has been very high. Due to the importance of meat in the transmission of pathogenic bacteria such as Salmonella, in this study, the control and reduction of microbial load of this dangerous bacterium was studied using Ziziphora clinopodioides essential oil (ZEO) in vitro. First, the Ziziphora clinopodioides plant was prepared and its essential oil was extracted using an industrial clevenger apparatus. Essential oil compositions were obtained by chemical analysis using GC/MS. The results of the chemical analysis showed that Pulegone is the most abundant compound in ZEO. Antibacterial effects of ZEO on Salmonella typhimurium and Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by tube dilution method. Experimental results show that ZEO has an antimicrobial effect on Salmonella typhimurium and can be added to food as a natural preservative. The Minimum Inhibitory Concentration (MIC) of ZEO for Salmonella typhimurium was 125 µL/L and the Minimum Bactericidal Concentration (MBC) of ZEO for Salmonella typhimurium was 250 µL/L.
Volume 20, Issue 1 (January 2020)
Abstract
The idea of designing new geometries for catalytic bed in the decomposition chamber of monopropellant thrusters is introduced with numerical simulations of pore-scale turbulent flows. The LES numerical technique is used for simulation of turbulent structures in the flow-field. The efficiency and reliability of the results obtained from numerical simulation have been determined by solving a benchmark problem of turbulent flow over the pack of cubes. The results show very good agreement with the experimental data, indicating the accuracy of the used model and numerical solution process. The characteristics of turbulent flow over two different geometries have been investigated using the numerical method. The results have been analyzed to evaluate the effectiveness of geometrical changes on the parameters associated with the catalytic reaction. All simulations have been conducted for cold flow, and the exact effects of the geometrical design of porous bed on reactive flow have not been quantified. The eddy dissipation and length scales of turbulence have been considered as the main parameters, because of their effect on rates of turbulent mixing and rate of reaction. The difference between the turbulent dissipation and length scales in the investigated flows in two different geometries indicates the effectiveness of the geometrical changes of the porous bed on the flow characteristics. Coherent structures are seen in the new geometry and the wall shear stress is reduced significantly, which increases the life of the catalytic coating.
Volume 20, Issue 140 (October 2023)
Abstract
In interest of increasing demand for natural foods free of artificial preservatives, this study aimed to Controlling the antioxidant properties of green tea extract (GT) through its encapsulation in chitosan nanoparticles (CS-NP) and to investigate its preservative effects on surimi. The results showed that GT-loaded chitosan nanoparticle (CS-NP-GT) was significantly effective in reducing the lipid oxidation of surimi by determination of Thiobarbituric acid and free fatty acids. Chemical, microbial and sensory analyzes of surimi with CS-NP-GT treatment showed a significant difference compared to other treatments (p <0.05). At the end of the storage period, surimi treatment with CS-NP-GT caused 2.6 log cycles reduction of lactic acid bacteria, 2.55 log cycles reduction of Enterobacteriaceae, 4.32 log cycles reduction of aerobic mesophilic bacteria, 3.7 log cycles reduction of Bacillus cereus and 2.61 log cycles reduction of mold and yeast. Also in the sensory evaluation, E-0.1-GT had higher score on the ninth day of storage compared to surimi prepared with other treatments. The results of this study showed that encapsulation of green tea extract with chitosan nanoparticles is a promising technology to control chemical, microbial and adverse sensory changes in surimi and increase the shelf life of this product.
Volume 20, Issue 143 (January 2023)
Abstract
In this study, the effect of microencapsulated grape extract in chitosan nanoparticles (0.5:1 ratio) on surimi prepared from Kilka fish was investigated. Physical properties of nanoparticles (particle size, zeta potential, and PDI) were 177.3 nm, +32.94 mV and 0.405 respectively. Also, morphological characteristics (SEM photo) were studied and the data showed that the produced nanoparticles were in a favorable condition. After preparation of surimi from Kilka fish, treatments included: Surimi (control) Surimi containing chitosan-surimi nanoparticles containing extract and surimi containing chitosan nanoparticles and extract were prepared and chemical factors of deterioration in surimi (pH, TVB-N, TBA and peroxide) were evaluated on different treatments days (0, 1, 3, 6 and 9) at refrigerator temperature. Also, sensory evaluation of treatments was done after cooking by hedonic method. The results showed that the changes in the chemical factors mentioned in the treatments containing chitosan nanoparticles and extract were reduced (p˂0.05). Sensory evaluation of the use of chitosan nanoparticles along with extract showed a decrease in taste, odor and overall acceptance factors by the consumer. According to the results, The use of chitosan nanoparticles containing extract in surimi of Kilka fish can delay the deterioration of surimi and increase the shelf life of the product and improve organoleptic properties during refrigerated storage.
Volume 21, Issue 157 (March 2025)
Abstract
Fat oxidation during the storage period is one of the important factors in the deterioration of food quality. Hydrolyzed fish waste is one of the most important sources of bioactive peptides as a natural antioxidant. The purpose of this research is adding bioactive peptide that obtained from the enzymatic hydrolysis of rainbow trout waste (viscera) to the cooked hamburger formulation and measure the characteristics of the hamburger. Fish wastes were hydrolyzed in optimum conditions (temperature 59°C, time 118 minutes and concentration of 2% alcalase enzyme and then, 0.5, 1, 1.5 and 2% by weight, were added to the hamburger samples. A hamburger is also as a blank. The tests were performed in 3 repetitions and the averages were compared with Duncan's test to check the significance of the variables at P < 0.05 and the data were reported as mean ± standard deviation. The results showed that the cooked hamburger formulation contains 2% viscera by weight, has the highest percentage of cooked yield, fat and moisture retention, and the lowest amount of hardness, cooking loss and shrinkage. Using of a waste source, in order to turn it into a valuable product with antioxidant properties, lead to reduce the amount of fish waste and helps the environment. With this method, natural antioxidants can be used instead of synthetic sources.
Volume 21, Issue 157 (March 2025)
Abstract
This research aimed to investigate the physical, mechanical, antioxidant, and antimicrobial properties of a smart nanocomposite film based on chitosan/ aloe vera containing hydrolyzed tomato seed protein. For this purpose, the hydrolyzed tomato seed protein was first prepared using the Alcalase enzyme under different time conditions (30, 60, 90, 120 minutes). Then, 5 edible films including nano-chitosan, nano-chitosan and aloe vera gel with different concentrations of hydrolyzed protein (0, 0.5, 1 and 1.5%) were prepared, and the film properties were evaluated. Based on the results of the hydrolyzed protein, the hydrolyzed protein had a high protein content and degree of hydrolysis. This protein also had a high content of hydrophobic amino acids (31.78%) and aromatic amino acids (11.74%). The mechanical test results of the films showed that increasing the protein concentration led to a decrease in tensile strength and an increase in elongation at break of the polylactic acid films. According to the physical test results, increasing the protein concentration did not have a significant effect on moisture and solubility, but increased water vapor permeability and turbidity (p<0.05). the hydrolyzed tomato seed protein had high DPPH radical scavenging activities and increasing the concentration had a positive effect on these parameters (p<0.05). These films also had high antimicrobial activity against pathogenic bacteria, with higher antimicrobial activity against Staphylococcus aureus than Escherichia coli. The nanocomposite film containing 1.5% hydrolyzed protein had the highest antioxidant and antimicrobial activity (p<0.05). This study showed that hydrolyzed protein can improve the physical and mechanical properties of chitosan/aloe vera based films. Specifically, films containing 1.5% hydrolyzed protein had better properties such as higher antioxidant activity and antimicrobial activity.
