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The aim of this paper was to study the time detection for the arrival and initiation of Siberian high pressure activities in southern coast of the Caspian Sea. Therefore, the temperature and pressure data were collected from Anzali, Babolsar and Gorgan stations for the September, October, November and December months during the statistical periods of 1971 to 1980. The criteria for Siberian high pressure current were the presence of the ridge system with the isobar line of minimum 1020hp. in southern coasts of Caspian Sea, along with the establishment of a Siberian high pressure core cell in the eastern longitude of 60○ to 120○ and northern latitude of 40○ to 60○ in the region. Whenever the changes in temperature and pressure of stations occurred simultaneously by a penetration of Siberian high pressure ridge on the region , the time had been registered as the arrival time of Siberian high pressure to the southern coasts of Caspian Sea. Accordingly, the second decade of October (third decade of Mehr) was recognized as the initiative stage of Siberian high pressure activities in the region with the highest frequency of 50% during the statistical period.

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  In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0,%0/125, %0/375,%0/5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been  0 -%0/5 respectively. flow behavior  Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 ° C. The results achived from the flow behavior test has been statistical analyzed by  MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose,the sampel contain %0/125  nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters  treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, guar gum, Locust bean gum and methyl cellulose, the trend of changes in elastic modulus was higher than viscose modulus (G^΄>G^˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.

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In order to increase the shelf life, improve availability and reduce the storage and transportation costs, our study aimed at concentrating of two kinds of juices obtained from two raspberry cultivars (modified black and wild red) by two new techniques of vacuum and microwave in three pressure levels 12, 38/5 and 100 kPa. The influence of concentration process and operational parameters (concentrating duration and pressure) on color factors (a*, b* and L*) and antioxidant activity of the final product were assessed. Considering that the samples color is influenced by the presence of anthocyanins, relationship between color and antioxidant activity were determined by a high coefficient of determination (R²= 1). Results suggest color and anthocyanins deteriorate over time. Deterioration rate depends on the kind of concentration process and process pressure, being higher in evaporator-rotary technique and atmospheric pressure. Moreover, anthocyanin half-life times in the pressures 100, 38.5 and 12 kPa were 93.7, 97.7 and 103 min in evaporator-rotary technique and 146.5, 233 and 480 min in microwave technique for modified black raspberry, respectively while being 93.5, 115.5 and 117 min in evaporator-rotary and 118, 480 and 515 min in microwave technique for wild red raspberry, respectively.

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Abstract: Raspberry is a good source in terms of antocianines, polyphenols, vitamin C, fibers, proteins and minerals contents. Raspberry juice is susceptible to enzymatic and microbial reactions, because of its high moisture content (75-90%). Concentration of Raspberry juice increases its shelf life, while decreasing costs of storage and transport. In this study, extracts obtained from two raspberry cultivars of Amol (red) and Siyahkal (black) were concentrated by two methods, radiation (microwave) and convention (evaporator-rotary) applying three pressure levels: 12, 38.5 and 100 kPa. Changes in physicochemical properties including brix, acidity, pH, turbidity and color were assessed during the concentration process of two kinds of juice. Results showed decrease in acidity and color and increase in brix and turbidity of the juices, but rate and amount of changes were dissimilar in different methods and pressures. Samples concentrated by radiation using microwave in comparison with conventional method (evaporator-rotary) had superior quality. Furthermore, decrease in pressure led to better quality in product in both techniques.  

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    By irradiation as Food processing method, Food quality is maintained and control of microorganism causes prevention of corruption. Simultaneously, Methods of drying, which leads to maintaining the quality and texture, are used. In this study, optimal conditions were determined by drying gamma rays irradiated potatoes with response surface method. For sample, the source of 60 Co irradiation (Gamma Cell 220) was used. Samples with 0, 2, 5 and 8 kGy doses were irradiated. Drying using microwave power at 200, 400 and 600 W and in three thicknesses of 5, 7 and 9 mm of sample was performed. Optimal conditions for radiation dose of 5 kGy, sample thickness of 7 mm and a microwave power of 400 W and L*, a*, b*, color changing, hue angle, Croma and browning index were proposed to 57.87, -0.95, 42.19, 10.73, -1.53, 42.22 and 113.59, respectively. In addition to the effects of radiation variables, the thickness of the sample and the microwave drying effect on indicators such as L*, a*, b*, browning index, Croma and hue angle was investigated.Type text or a website address or translate a document.Did you mean: شرایط بهینه مربوط به دز پرتودهی 5 کیلو گیری، ضخامت نمونه 7 میلی متر و توان مایکروویو 400 وات و برای ‏L*‎، ‏a*‎، ‏b*‎، ‏تغییرات رنگ، زاویه هیو، کروما و شاخص قهوه ای شدن به ترتیب، 87/57، 95/0-، 19/42، 73/10، 53/1-، 22/42 و 59/113 ‏پیشنهاد شد With increasing irradiation dose, increasing the thickness of the sample and the microwave power, the color index decrease, Hue angle color and color density increases and decrease, respectively. Finally, using the neural network model, drying of irradiated potato was modeling and ability of the model to predict of the color changes in regression and response surface method was compared. In this comparison the neural network model was capable for prediction higher than the regression model ( ).  

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In this study, the control problem of a knee rehabilitation robot is examined. The main drawback of rehabilitation facilities, such as continuous passive motion, is the lack of feedback from the interaction force between the robot and patient leg. This means that if during the exercises, an unvoluntary motion by patient is generated, the increased interaction force can then damage the patient leg. The interaction force is increased because the robot tries to hold the patient leg along the prescribed reference path. In the current paper, to realize the compliant behavior of the robot, the concept of admittance along with two control methods including adaptive model reference and integral backstepping will be utilized. Adopting admittance control method, the robot will deviate the prescribed path so that the interaction force can be decreased. The obtained simulation results reveal the good performance of the robot even in the presence of noisy sensory data. Additionally, it has been shown that the proposed combined admittance and backstepping controller has better performance, in terms of tracking error and decrease of interaction force, as compared with the model adaptive reference model.

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A deep understanding of literary texts strongly depends on understanding the factors that contributed to their creation. One of these factors is how an author is inspired by the intellectual poetics of other literary figures. The present study seeks to use a functional linguistic framework to investigate the influence of Shahriar’s language and mind on Hooshang Ebtehaj’s ghazals and closely analyze the latter’s tendency towards Shahriar’s poetic style. These influences can be divided into three types: imitative (based on repetition), combined (based on repetition and intra-process change), and interpretative (based on repetition and extra-process change). Our findings suggest that Ebtehaj tends towards change and creativity instead of mere imitation. The factors contributing to Ebtehaj’s inspiration from Shahriar’s poetics include his love of Shahriar and his works, the popularity of Shahriar’s works, and the role of audience as well as the historical context.