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Volume 9, Issue 3 (2-2020)
Abstract

IT governance is the ability to direct and organize information technology and identify the responsibilities between IT and business align with the organizational goals. This research intends to "survey the mediating role of operational coordination in the effect of strategy alignment on IT governance maturity”. The statistical population in the qualitative sector includes the IT experts and in the quantitative part is the senior managers of the IT and business departments of TCI. This study is an applied-developmental purpose and it is descriptive-survey in nature as well. The data collection tools are library resources, interviews, and a researcher-made questionnaire whose content validity has been verified by experts. The innovation of this study is to introduce the variable "Operational coordination" that leads to objectification of the "IT-Business strategy alignment” in order to realize the IT governance maturity. The research model was designed in two dimensions as a combination of Loftman's strategy alignment and business process management methodology (including 10 key components and 55 indicators). Its content validity and reliability were confirmed by experts using Cronbach's alpha coefficient (0.936). Structural validity, structure and fit of the model were investigated by using structural equation modeling with SmartPLS software and the research hypotheses were tested. The results showed that the effects of both strategy alignment and operational coordination variables on the IT governance maturity were positive and significant. The Sobel test results also confirmed the mediating role of variable operational coordination in the effect of strategy alignment on IT governance maturity.
 

Volume 18, Issue 121 (March 2022)
Abstract

The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

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