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  In this research, the effects of storage temperature and relative humidity were studied on quality factors of pistachio nuts including moisture content, peroxide value and free fatty acids. The required experiments were carried out in form of 4*4 factorial experiments in a completely randomized design (CRD) and repeated 4 times. Storage conditions were simulated in temperatures of 5, 15, 25, and 35C, and relative humidity in range of 11 to 87%. Determination of quality factors were carried out at the startup and with 15 days intervals during storage time. Statistical analysis was done and changes of pistachio quality aspects were presented as variation intensity curves versus storage time. By using kinetic analysis of oxidation for pistachio lipids, the reaction rate of oxidation was modeled as a first order differential equation. The constants of oxidation rate in storage temperature of 5 to 35 C were in range of 145/ to 567/./month. By using Arrhenius relationship, Activation energy for oxidation reaction of pistachio's lipid was equal to Ea =31/459  kJ/mol.   

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In this paper, a linear model for vibration of electrostatically actuated annular microplate with In this paper, a linear model for symmetrical vibrations of electrostatically actuated annular microplate with thermoelastic damping is considered for calculating the quality factor of this damping. The Kirchhoff–Love plate theory is used to model the microplate which is coupled with thermal conduction equation one dimensionally. For calculating the Q-factors in each mode, two methods are compared with respect to linearization of frequency equation. Also the dependency of thermoelastic damping to electrostatic load and geometry of annular microplate is investigated with clamped-clamped and clamped-free boundaries. A silicon annular microplate is considered as an example. The results show that, there are a critical radius and thickness which make the thermoelastic damping to be maximal. Also the results show that the effect of electrostatic load on thermoelastic damping depends on the type of boundary conditions. The effect of electrostatic load on thermoelastic damping for clamped-free boundaries is more than for clamped-clamped boundaries.

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Micromechanical resonators are miniature devices that vibrate at high frequencies. Nowadays, with the recent advances in micro-electro-mechanical systems (MEMS) fabrication technology, micromechanical resonators are used widely in sensors, wireless communication and navigation systems. The commonly encountered energy loss mechanisms in micromechanical resonators include air damping, thermoelastic dissipation and anchor loss. In this paper, with regard to the dominated quality factor by anchor loss in some important applications including oscillators, electrical filters and gyroscopes, the closed-form expression is obtained for anchor loss quality factor in the plunging-mode vibrations of micromechanical rectangular-plate resonator with two support beams. The findings are validated by comparing with experimental data. As far as there is an acceptable match between the analytical and experimental results, the proposed model is confirmed. The results also show that the anchor loss quality factor increases with increasing substrate thickness. Moreover, a new design is proposed to enhance the anchor loss quality factor in the plunging-mode vibrations of micromechanical rectangular-plate resonators. For this purpose, the conventional support beams are replaced with T-shaped support beams. Besides, the results show that the anchor loss quality factor at the same resonant frequency is enhanced about 1.5 times.