in this study, parsley was dried using three drying methods: hot air (50, 60 ‎and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of ‎hot air – microwave (60ºc and 360w). selection of the optimum levels for ‎drying in combination method took place with quality tests of dried ‎samples. the drying data of parsley with hot air and microwave methods ‎was fitted with eight models: ...

background: free-living amoebae (fla) are a group of ubiquitous protozoan, which are distrib­uted in the natural and artificial environment sources. the main aim of the current study was to identify the presence of fla in the recreational hot springs of sarein in ardebil province of iran. methods: seven recreational hot springs were selected in sarein city and 28 water samples (four from each h...

in this study brown algae, sargassum glaucescens and that found plenteously in persian gulf and bushehr coast, were collected and hot water extracts of them were lyophilized. f. indicus (11.32±1.20 g), after two weeks adaptation in shoghab research station dependent to iran shrimp research center, isrc, were immersed in seawater (39 ppt and 25±1 c○) containing hot-water extract of brown algae, ...

Determination of critical points on hot stress-strain curve of metals is crucial in thermo-mechanical processes design. In this investigation a mathematical modeling is given to illustrate the behavior of metal during hot deformation processes such as hot rolling. The critical strain for the onset of dynamic recrystallization has been obtained as a function of strain at the maximum stress. In a...

Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...

conclusions the results showed that, compared to participants with normal weights, physiological and thermal perceptual responses were higher in overweight participants. therefore, overweight individuals should avoid hot/dry weather conditions to decrease the amount of heat strain. results in both groups, oral temperature, heart rate, and thermal perceptual responses increased during heat expos...