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Aims: The functional properties of proteins extracted by Isoelectric Solubilization/Precipitation (ISP) method are influenced by various factors such as the use of acid or base while protein extraction. The aim of this study was to investigate the functional properties of protein extracted from Crucian carp (Carassius carassius), using acidic and basic ISP method.
Materials & Methods: This experimental study was carried out on 56 Crucian carps in Bandar Torkaman City, Iran. The minced meat of fish was randomly divided to 2 homogeneous groups for implementing acidic and basic ISP method. The protein was isolated from meat and its functional properties were evaluated. The data were analyzed by SPSS 21 software, using two-sample t-test.
Findings: The protein extracted from Crucian carp meat had a significant difference in acidic and basic treatments (p<0.05). There was no difference in water holding between two treatments (p>0.05). The emulsion capacity of the extracted protein was significantly higher in basic treatment than the acidic treatment (p<0.05). The emulsion stability index was also significantly higher in basic treatment than acidic treatment. All samples had a flow behavior index (n) less than 1, indicating that these samples had a pseudoplastic behavior.
Conclusion: The protein extracted from Crucian carp meat is higher in the acidic treatment, but the basic treatment has better functional properties. The basic treatment has a higher emulsion capacity than the acidic treatment, and the stability index is high in the basic treatment. Protein solutions as well as acidic and basic emulsions have a pseudoplastic property. The amount of food viscosity is higher in acidic treatments compared to the basic treatment.

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The objective of this paper is representation an analytical solution to calculate sound transmission loss (TL) of infinite thick transverse-isotropic cylindrical shell immersed in a fluid medium with an uniform external airflow and contains internal fluids where external sidewall of the shell excited by an oblique plane wave. In order to derive the governing equations the third-order shear deformation theory (TSDT) is used. Also, equation of motion of shell is obtained using Hamilton's principle. With solving shell vibration equations and acoustic wave equations simultaneously, the exact solution for TL is obtained. Transmission loss resultant from this solution is compared with those of other authors. The results also indicate that TSDT is more powerful than FSDT and CST, especially in high frequency and less R/h.

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In this paper, the static stiffness and strength as well as fatigue life of adhesively bonded single lap joint (SLJ) are numerically studied using the cohesive zone model (CZM). In order to simulation of the SLJ using mixed-mode bi-linear CZM, the failure behavior of adhesive in modes II and III is considered the same. Fatigue damage propagation is simulated through scripting USDFLD Subroutine in ABAQUS/Standard. Static stiffness and strength and fatigue life obtained in this study are consistent with experimental results available in literature. Then, the effect of geometric parameters including overlap length, substrate thickness, and tapered substrates are investigated. The obtained results reveal that the increase of the overlap length would lead to increase the static strength and fatigue life prediction. While increasing substrate thickness results improved fatigue life, there are no a known relation between the static strength and substrate thickness due to the changes of the loading modes. Tapered substrates have also positive effect on the strength and fatigue life because of more compatible rotations. Therefore, to improve the strength and fatigue life of a SLJ, authors suggest greater overlap length and thickness along with tapered substrates.

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The berry tree is native to the dry climates such as Iran. Its fruit is juicy and rich in sugars, minerals and vitamins. Condensed mulberry extract has a lot of applications in various food industries as sweetener. The purpose of this study was to introduce a suitable method for production of high quality mulberry extract in order to prevent the loss of mulberries at the time of production peak and use the unique properties of berry fruit outside of the production season. In this project, three concentrating methods such as sunny, under conventional conditions and vacuum concentration were used to produce samples with desired brix of 65. Samples were packed in plastic pet bottles and kept in a lab environment away from sunlight for 3 months. Physicochemical experiments including pH, acidity, consistency, color, transparency and sensory properties such as flavor, aroma, concentration and total acceptance of samples were performed in two stages of 3 months and the results compared with each other. The results showed that the color factors L a b were more suitable in traditional samples. These factors decreased over time. The highest pH belonged to the industrial sample (4.84) and the lowest pH belonged to the sunny sample (4.61), and the pH of the samples decreased over time. The transparency of sunny sample (1.57) and industrial (0.804) were the highest and the lowest, respectively and transparency increased over time. In terms of sensory properties, the taste and aroma of traditional sample with scores (3) and (2.916) and the concentration of sunny sample with score (3.416) were the best samples. In conclusion, the traditional sample was selected, and the sunny sample was ranked second.

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Nowadays, cinnamon essential oil has been considered as an antioxidant and antimicrobial activity for addition to food and biological systems. Directly use of these essential oil for food storage has some limitations due to low solubility in water, high vapor pressure and physical and chemical instability. One of the ways to reduce these limitations is the microencapsulation of essential oils in lipid carriers, including microcapsules. Therefore, the aim of this work was to study the encapsulation of cinnamon essential oil in microcapsules stabilized with sodium caseinate and β-cyclodextrin and also the antimicrobial and antioxidant properties. In this study, in order to encapsulation, different formulations of nano emulsions containing cinnamon essential oil were prepared by ultrasound method and the effect of different polymers on droplet size, encapsulation efficiency, antioxidant properties and turbidity of nano emulsion were investigated. The results showed that the interaction of nano emulsions and encapsulated samples was effective on particle size (p <0.05). The diameters of sodium caseinate with β -cyclodextrin particles size ranged from 234 to 237 nm. Also, the diameter of the β -cyclodextrin particles in the range of 713-717 nm, and the diameter of the essential oil particles size in the range of 84-85 nm. Zeta potential was negative for sodium caseinate with β -cyclodextrin and essential oil. That showed the system had a significant negative charge. The effect of different polymers and essential oil on the encapsulation efficiency and antioxidant properties was significantly different. (P <0.05). The encapsulation efficiency of all formulations was above 70%. SEM-scanning showed homogeneous and spherical shapes with pores. FT-IR analysis confirmed the effect of van der waals forces in the formation of microcapsules.
 

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Honey is a natural sweet substance that the bee collects, treats it from the floral nectar and stores it in honeycombs. Honey has many nutritional and medicinal properties. The purpose of this research is to determine the effect of honey production area and its harvest time on the physicochemical and antioxidant properties of natural honey. Honey samples were collected from three areas of Shirvan, Kashmar and Neyshabour in Khorasan Province in two different seasons, spring and autumn. The honey was completely pure and was made from natural flowers in the region. In this research, some physicochemical, antioxidant and microbial properties of honey samples were evaluated. The results showed that spring honey samples with a moisture content (16.6%) and brix (81.36%) had the highest and lowest moisture content and Brix degree respectively than the samples harvested in the fall. Also, spring honey with a color intensity of 0.005%, had a brighter color than the autumn samples. Also, spring honey had more phenolic compounds (0.067 mg/kg honey) and higher antioxidant and antibacterial properties (respectively 61.1856, 100%) than the fall samples. Among honey samples, Kashmar honey had the highest antioxidant capacity (54.3) and honey Neishabour had the highest amount of phenolic compounds (0.052 mg/kg). Antimicrobial effect of Shirvan honey samples was the highest (83.33%). All honey samples did not contain sulfite reducing bacteria that indicated correct hygienic management in honey processing and showed good microbial quality of honey samples. All of the honey samples did not contain sulfite reducing bacteria, which show proper hygienic management in honey processing and appropriate microbial quality of honey samples.

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Button mushroom has sensible to mechanical blows and has low shelf life. The purpose of this project was determining of the optimum method of ultrasonic dehydration and the effect of osmotic processing conditions on mass transfers. In the first step, sodium chloride solution with concentrations 6, 9, 12 and 15%, for 20,40,60,90 and 120 minutes at 25°C and 45°C were used and in the second step, in the constant conditions of salt concentration (12%), immersion time (60 min) and temperature (45°C), the mushroom samples were subjected to ultrasonic wave in two levels (pulse duration time to pulse rest time of 1:1 and 1:4) at frequency of 20 KHz and constant power 400 w, to determine their effect on water loss, solid gain and water reduction. The results showed that, as the concentration of osmotic solution increased, mass transfer from the sample increased. When immersion time was increased to 60 min, solid gain and moisture diffusion increased. After this time, water loss was less increased and solid gain was more increased. Further solid gain created a resistant layer against permeability and solute movements on both sides of tissue. in this process, at temperature of 45 °C, greater the mass transfer rate achieved, mainly due to the increase in cell permeability and permeability coefficient. It was found that salt concentration of 12%, immersion time of 60 min and temperature of 45°C gave the minimum solid gain (2.83%) and maximum water loss (29.36%) and weight reduction (24.53%). Also, the use of ultrasound with pulse ratio of 1:1 in constant osmotic dehydration condition was conducted better results. At 40 min processing time, the solid gain, water loss and weight reduction were 2.93%, 41.23% and 40.30%, respectively.Moisture content of mushrooms after osmotic dehydration and ultrasound treatment reduced to 85 and 82 %, respectively.
 

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In this study, using thyme medicinal plant without using heat by osmotic method, sugar solution with maximum active ingredients was produced. Effects of temperature (25, 35 and 45 degrees Celsius), sucrose osmotic solution concentration (40, 50 and 60%) and sampling time (15, 30, 60, 90, 120, 180, 240 and 360 minutes) on the amount The removal of active ingredients from the plant and the change in pH values and electrical conductivity (EC) were evaluated. Then the effect of blanching with hot water in (30, 60, 120 and 180 seconds) and ultrasound (0, 15 and 30 minutes) on the osmotic processing were investigated separately. The highest EC was in the solution with 40% sucrose concentration and 45°C and the lowest was in osmotic solution with 60% concentration and 45°C. Blanching before osmosis resulted in increased pH and EC. Blanching for 30 seconds caused the greatest increase in EC. Treatment with 30 minutes ultrasound increased the pH and EC in samples compared to 15 minutes of ultrasound. The chromatographic results of the control samples and the sample containing thyme extract in sucrose solution showed the release of polar and non-polar active compounds in the osmotic solution. The release of different compounds showed a difference in their release rate during the osmosis process. Finally the results showed that the extraction of active ingredients of medicinal plants was possible by osmosis process, so that the pH and EC changed over time. The product of this research can be used in the production of beverage syrups and food. In this method, the damages of other methods of extraction of effective substances such as solvent extraction, use of heat in extraction and drying of medicinal plants such as distillation and essential oil extraction methods are minimized.