background and objectives: red colored fruits such as cornelian cherry (cornus mas l) are recognized as being healthy. the color of these fruits is an important sensory property in assessment of product quality therefore, minimizing the loss of color in the process is very important. materials and methods: in this study, comparison of the color, turbidity, degradation rate of anthocyanin, and r...

background and objectives: fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. in this study, the effect of liposomal flavourzyme on proteolysis of iranian white brined cheese, as well as on the yield and composition of whey and curd was investigated. materi...

in this paper, dynamic transient method and conventional degree-hours method (static) have been compared to estimate heating and cooling loads of building’s wall. all main wall surfaces of various orientations, i.e.south, west, east, north, and horizontal are considered in the climate of tehran, iran. in this study, a conventional wall structure, which is comprisedconcrete as main wall material...

The renormalization constants present in the lattice evaluation of the topolog-ical susceptibility can be non-perturbatively calculated by using the so-called heating method. We test this method for the O(3) non-linear σ-model in two dimensions. We work in a regime where perturbative calculations are exact and useful to check the values obtained from the heating method. The result of the test i...

In this study, heat transfer and aerosol deposition in the under-floor and baseboard heating systems have been investigated, numerically. The aim of this study is a comparison between these heating systems. This comparison obtains the optimal heating system with low suspended particles in the air. Computational fluid dynamic with Eulerian-Lagrangian method has been used to simulate fluid and pa...

effects of homogenization sequence (before or after heating) and homogenization pressure (0, 50, or 150 bar) were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. also, the microstructure of the treatments was analyzed using scanning electron microscopy (sem). homogenization at 50 bar after heating led to the highest hard...