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There are several direct and indirect methods to estimate in-situ stress. Generally in all methods rock breaking is required for in-situ stress determination in which broken rock response is due to displacement/strain or hydraulic pressure. Hydraulic fracture, Relief method, Jacking method, Strain Recovery method and borehole breakout method are known as direct methods. On other hand, the indirect methods estimation is based on changing of some physical or other properties of rock which represent from applying stress. Even though, these methods are also laboratory methods, however, indirect techniques are non destructive, low cost and simple for estimation of in-situ stress. This is the reason which has motivated rock mechanics researchers to use Acoustic Emission (AE) and Deformation Rate Analysis (DRA) methods. Results aaccuracy of the methods are affected by rock texture, cracks type and delay time. The delay time means that time between coring in field and test time for stress measuring. The capability of AE and DRA methods in stress estimation have been assessed in this research and the effect of delay time on estimated stress are worked out. AE and DRA tests were carried out on the samples for estimation of in-situ stress. Stress has a nature tensor with 9 components, in which six of them are independent components and the rest (3 components) are dependent components. Each component of tensor need to be determined with a total of six tensors which required six tests in six different orientations. Six series of samples with different delay times (4 series with 20 days as delay time and 2 series with 5 years as delay time) were obtained from abutments of Seyamreh dam (South-West of Iran). AE and DRA tests were carried out. The values obtain from these AE and DRA tests were compared with result of Hydraulic Fracturing (HF) method which carried out at the same locations. The comparison shows a good conformity between the result of AE and DRA methods with those of HF method for horizontal stresses where as there are variations noticed for vertical stress values. This may be due to this fact that in the HF method assumes the vertical stress is equal to overburden weight which is not correct assumption. The other result of this assumption is that the others two principal stresses are horizontal. It is obvious if one of principal stresses would be vertical the two other have to be horizontal. Furthermore, this investigation infers that delay time is very important parameter on the results obtained by AE & DRA methods. Thus better accuracy can be computed when the delay time is minimized.

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Gums are long chain polysaccharides components with high molecular weight wildly used in the food and many other industries as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to investigation evaluation of physicochemical and emulsifying properties of protein-free balangu seed (Lallemantia royleana) gum. The results showed, balangu and protein-free balangu were obtained from molecular weight 3120 and 3360 kDa, respectively. Major functional groups were identified from FTIR spectrum of balangu and protein-free balangu, include O-H, C-H, C=O, -COO-, and C-O-C. The results of GC-MS showed that the major monosaccharides specified in Glucose, Galactose, Arabinose, Xylose and Rhamnose. According to the rheological protein-free balangu had the lowest protein content and this led to formation of large oil droplet size and lower emulsion stability. The parameters of Herschel–Bulkley model were showed, the values of coefficients of determinations (R²) were near to 1 and Root Mean Square Error (RMSE) values were lower than 0.4, which indicate the suitability of this model to describe the flow behaviour of samples. Moreover all emulsions represented flow behaviour index values less than 1, which reveals shear thinning behaviour of emulsions, but no significant difference was found between emulsions (p>0.05). On amplitude sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which indicates their elastic behaviour. On frequency sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which confirmed solid like behavior. The indices of power law’s storage modulus balangu and protein-free balangu emulsions had near to zero which reflect high elastic behaviour of emulsion.
 

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Air pollution as a silent murderer of metropolitan areas demanded huge amounts of attractions. During the past few decades, after London 1954 black days, the world encountered a novel problem which was made by anthropologic actions. Scientific researches for scrutinizing the air pollution and its effects on humankind and the environment, started and improved after chronic influences of contaminations which in this era prognostication of pollutants and finding the relationships between parameters out, seems to be undeniable. Ozone as a tropospheric gas, has severe impacts on the all creatures while the human beings are more delicate in conjunction with this gas where it can destroy ability lungs and cause asthma and other pulmonary diseases. In the present article, the two most prevailing approaches for prediction, applied to the forecast tropospheric ozone value considering eight other photochemical precursors and meteorological parameters. Sulfur dioxide (SO2), nitrogen dioxide (NO2), carbon monoxide (CO) and particulate matters (PM2.5, PM10) as photochemical precursors, and also humidity, air temperature and wind speed as meteorological parameters, after data preparation, used for ground level ozone prognostication in Tehran, Iran, with a condensed population where suffers from severe air contaminations and high rate of daily death, related to the air pollution. Used data series, have been collected from 22 regions of the cited city during 2 years (2014 and 2015). Two evaluation criteria, root mean square error (RMSE) and correlation coefficient (R), selected for comparison of applications. Support vector machine (SVM) and artificial neural networks (ANN) as capable soft computing approaches which have been used in numerous areas of science, opted in this research. Support vector machine with classification of other eight parameters and by 286 vectors as a classifier and 97 border vectors, sorted the 70 percent of data sets as training and the residual amount of parameters used as testing data sets. Radial basis function (RBF) selected as Kernel function. Artificial neural network works as like as human brains and neurons between layers transfer datasets and process them during the run time, where in the recent paper the layer number of the created network is one for hidden layer and one for the output layer and 10 neurons have been selected for hidden layer and one for the output layer. Network type of this system is feed-forward with back propagation and TRAINLM used as training function and LEARNGDM used for adaption learning function. Both approaches depicted reliable and acceptable results, where RMSE and R values for support vector machine, respectively 0.0774 and 0.8456, also artificial neural network resulted 0.0914 for RMSE and 0.8396 for R, which are reasonable outcomes. As the outcomes for training datasets were better than the results for testing datasets, both approaches showed acceptable performances because of over-training controlling, which is a serious and prevalent difficulty of soft computers. Support vector machine, with lower root mean square error and higher correlation coefficient selected as better application for ground level ozone prediction. These series of studies are supportive for calibration of measuring systems and due to their expensiveness, soft computing is the most reliable and affordable substitute for the past machines. Also the analysis of tolerances among the parameters illustrated that CO, Temperature and NO2 are the most effective where, PM2.5 had the least amount impact on O3 forecasting process.

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Due to the importance of consuming meat and meat products especially sausage and bologna and the adverse effects of using synthetic preservatives used in them, this study aimed to investigate the effect of natural preservative on shelf-life of cooked beefbologna and comparison with sodium nitrite as synthetic preservative. the effect of chitosan (0, 0.5 and 1%) added individually or in combination with CCEO nanoemulsion (0, 1, 2 and 3%) as an alternative for sodium nitrite on microbiological (Total Viable Counts, Coliforms, Lactic acid bacteria (LAB), molds and yeasts), pH and water holding capacity (WHC), of beef bologna stored at 4 °C for 30 days was investigated. The experiment was performed in completely randomized based on factorial in 3 replication. Duncans test at 5% probability level was used to determine the significant difference mean between the data. Results indicated that chitosan addition resulted in significant (p< 0.05) inhibition of microbial growth, so that the lowest microbial counts were obtained in the samples containing both chitosan and CCEO nanoemulsion indicating a possible synergistic effect. Chitosan also improved the WHC and reduced the synersis of the samples during shelf-life respect to the control, while CCEO nanoemulsion had no significant effect on these parameters (p>0.05). The combination of chitosan (1%) with CCEO nanoemulsion (2-3%), which showed the best results, could have a valuable potential for commercial use in order to improve preservation of meat products without the use of nitrites or other synthetic additives.

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Rice is one of the most popular staple food of population. . It can absorb contaminants and heavy metals from the soil and affect human health.. Therefore it is necessary to have information about the heavy metals in rice and intake of them by human. Based on this, heavy metals cadmium, chromium, lead and nickel in rice samples were studied from three sources: Iran, Pakistan, India and atomic absorption spectrophotometer The amount of heavy metals of Cd, Cr, Pb and Ni in various rice samples ranged from 0.04±0.008 to 0.40±0.03, 0.19±0.10 to 0.50±0.0, 0.092±0.04 to 1.28±0.1 and 0.19±0.01 to 0.89±0.01 respectively. The highest total heavy metals was observed in Taj mahal and the lowest in Abdalsalam. Estimated daily intake (EDI) value was calculated for different rice types.The concentration of cadmium and lead were above limit of quantification (LOQ) defined by FAO/WHO except one brand, whilst the chromium amount was significantly lower than LOQ. From recent rice consumption data, the estimated daily intakes of toxic compounds were computed for Iranian population. Estimated daily intake (EDI) for all heavy metals through imported and domestic cultivated rice consumption was considerably lower than the ADI.

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. Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

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Vegetable, fruit and medicinal plant based snacks,  have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.

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Many studies have been performed on the effect of viscosity on the qualitative characteristics of hot crystallization in the cooking stage of beet factories. In this study, we tried to investigate the effect of newer viscosity reducing agents based on sucrose esters on the quality of cold crystallization in these units. For this purpose, a substance called cisterna which is a sucrose ester as a viscosity reducing agent in four levels  0 , 33, 66 and 100 ppm were used in weak effluent from centrifuge cooking of a beet factory at 55 ° C and its effect on viscosity, crystallization efficiency, color of extracted sugar solution and purity percentage of effluent from centrifuge sample was investigated. The results showed that the addition of this substance reduced the viscosity. Crystallization efficiency increased to 66 ppm and then decreased at higher concentrations. The color of the extracted sugar solution and the purity percentage of the effluent produced by centrifugation and separation of the solid phase from the liquid decreased to this concentration of surfactant and at higher concentrations these parameters increased. In general, the use of these materials in cold crystallization of sugar factories can increase the efficiency and reduce the waste of beet factories

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Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.
 

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Gluten is a structural protein for bakery products and its lack causes undesirable changes in the texture, color, and porosity of these products. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes, and proteins, are essential in providing these products. The aim of this research was to evaluate the properties of gluten-free bread (physicochemical properties such as specific volume and porosity, stiffness, extensibility, and color parameter, as well as sensory properties) in the presence of 0, 0.5, 1, and 1.5% concentrations of gums including Cress seed gum (C) and Basil gum (B) compared to Hydroxypropyl Methylcellulose (HPMC) (H). The results indicated that adding gums to bread decreased stiffness and color parameters and increased specific volume, extensibility, and sensory properties. Based on the comparison between C, B and HPMC, basil gum could improve volume, porosity, and sensory score more than C and H. Also, the HPMC was more effective on the color parameter of gluten-free bread. Based on the results, addition of basil gum to the gluten-free bread recipe could improve the crumb texture, specific volume, sensory properties, as well as overall quality of the product. Basil gum as a novel gum increased water absorption, texture, and the best results were obtained in 1% basil gum. The results of bread quality parameters indicated C₀B₁H₀ had high specific volume and porosity. Therefore, basil seed gum can be a novel and useful gluten substitute for gluten-free bread baking purposes.