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The usage of membrane technology can improve the quality of sugar syrup in the clarification of date juice. Also, reducing the consumption of clarifying chemical agents and saving more energy are among the advantages of this technology. This research was conducted in order to investigate the efficiency of the membrane process in the clarification of date syrup and to evaluate the mechanism of membrane clogging resulting from organic and inorganic substances in date liquid sugar. In this study, the effect of temperature, flow rate and hydrostatic pressure on the permeate flux in the ultrafiltration process was investigated, and the membrane fouling mechanism was evaluated in different operating conditions. In addition, fouling analysis was performed using Hermia models. The results showed that the main mechanism of fouling in the membrane process of sugar syrup clarification is the mechanism of cake layer formation.

Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral contents of this type of cheese. The cheese samples were produced salt free and using 1 %, 2.5 % and 4 % (by mass) of salt (NaCl) and ripened at 9±1 °C for 90 days. The chemical properties and texture profiles of the cheeses were analysed during 90 days of ripening. The mineral content of the cheeses was also determined at the first day of ripening. The results showed that the chemical properties, texture profile and mineral contents of the cheeses were significantly (p

Abstract The thick Jurassic fluvial coarse-grained sediments rest non-conformably on older metamorphic rocks to the northwest of Mashhad. Two sections, 300 and 400 m thick, were measured and studied through the Jurassic deposits. In this unit, three facies assemblages, conglomerate, sandstone and shale, have been identified. They comprise eight lithofacies (Gcm, Gmg, Gmm, Sm, Sh, Sp, Fl, and Fm) and four architectural elements (Channel-fill element (CH), Sediment gravity flows (SG), Downstream–accretion element (DA), and Overbank fines (FF)). The orientation of the gravel particles indicates that the direction of the paleo-flow was from northeast to southwest. The presence of an erosive base, lens-shaped sediment bodies, and fining-upward sequences suggests a gravelly braided-river system that deposited in a half-graben. Based on the results of petrological studies, subarkose, arkose, lithic arkose, sublitharenite, and litharenite are the main identified sandstone petrofacies. Also, based on the components of the sandstones, plutonic and metamorphic rocks have been identified as the source of sediments deposited in a humid climatic condition. In addition, the grain types suggest recycled orogen (RO), craton interior (CI), dissected arc (DA), and transitional continental (TC) tectonic settings of the study area during deposition. Keywords: Conglomerate, Braided river, Paleotethys, Jurassic, Binalud, Iran Introduction The Binalud Mountains form one of the most characteristic geological zones in northeastern Iran. Stöcklin (1968), Eftekhar-Nezhad and Behroozi (1991), and Alavi (1992) considered the Binalud Mountains as the continuation of the Alborz Mountains, but Nabavi (1976) interpreted them as an incremental unit between the Alborz and Central Iran based on the similarity of the Palaeozoic succession with that of Central Iran, and the similarity of the Jurassic and Cretaceous strata and of its folding style with the Alborz mountains. The Binalud Mountains consist mainly of sedimentary, igneous, and metamorphic rocks, among which Jurassic sediments have been deposited in many areas, resting unconformably on Palaeozoic and/or Triassic sedimentary and metamorphic rocks. According to the position of the strata and sparse biostratigraphic data, an Early to early-Middle Jurassic age is suggested for the study deposits (Wilmsen et al., 2009a). The purpose of the present study is to figure out the identification of lithofacies and interpretation of their depositional environments. In addition, the source rocks (possibly hidden or eroded) of the Jurassic siliciclastic rocks (NW of Mashhad), and the tectonic setting of the Binalud Mountains during deposition of this formation are evaluated based on petrographic analysis. Material & Methods Two sections (400 and 300 m thick) to the northwest of Mashhad were measured and sampled. In total, 200 samples of sandstone and conglomerate were collected. Twenty-three samples of sandstones and 20 conglomerates were selected for thin section preparation. Petrographic modal analyses were made using a Nikon Eclipse E400 polarizing microscope, with 500 point counts using the Gazzi-Dickinson method at the Islamic Azad University of Mashhad, Iran. Sandstones were classified following Folk (1980), and coarse-grained sediments were classified based on the Pettijohn classification (Pettijohn, 1975). A facies code modified from Miall’s (1996) classification was utilized, with G for conglomerate facies, S for sandstone facies, and M for mudstone facies. To measure paleocurrents, 695 imbricated clasts from conglomerate were measured in two sections and plotted on a rose diagram. Discussion of Results & Conclusion The Jurassic deposits in the study area are all siliciclastic and range in grain size from clay to pebbles. Based on field and laboratory studies, three facies assemblages, conglomerate (Gcm, Gmg, Gmm), sandstone (Sm, Sh, Sp), and shale (Fl, Fm) have been identified. Architectural elements are defined as CH, SG, DA, and FF. The paleoflow direction is consistent with the palaeoreconstructed position of the Jurassic deposits and indicates that sediment was transported from northeast to southwest. The lack of any marine fossils and the abundance of plant fossils in the finer-grained parts clearly point to a non-marine setting. The conglomerates and pebbly sandstones can be interpreted as the fills of braided river channels in an alluvial fan system (Wilmsen et al. 2009a; Poursoltani et al. 2015, Poursoltani and Fursich 2020). Medium to coarse-grained sandstones with planar lamination and occasional trough cross-stratification can be interpreted as part of fluvial channel fills deposited during times of waning flow velocity. Fine to very fine-grained sandstones, some with plant fragments, interbedded with siltstones and mudstones represent overbank sediments. The mudstones and shales are floodplain deposits. Petrographically, the sandstones are fine to medium-grained and grain-supported, with some coarse-grained and well-rounded components. Based on Folk’s classification (1980), the sandstones are predominantly subarkose, arkose, lithic arkose, sublitharenite, and litharenite. Based on the petrographic analysis of the Jurassic sandstones, plotted on the diagrams of Dickinson et al. (1983) and Yerino and Maynard (1984), craton interior, recycled orogen, quartzose recycled, mixed zone, and transitional continental are the main tectonic settings of the studied sediments. Basu’s diagram (Basu et al., 1985, with Qp, Qm u, Qm, nu) indicates that metamorphic rocks were the main source area of the deposits. In the Q–F–R ternary diagram of Suttner et al. (1981), the Jurassic sandstones plot in the field for plutonic and metamorphic source areas under humid climate conditions. According to previous studies (Wilmsen et al., 2009a; Sheikholeslami and Kouhpeyma 2012) and the result of this study, the non-marine Jurassic succession was possibly related to the early Middle Jurassic Mid-Cimmerian Tectonic Event. Thus, we suggest that the Jurassic strata of the Binalud Mountains were deposited in a half-graben. This graben formed within the Cimmerian mountain belt and developed during a late phase of the Early Cimmerian Orogenic Event

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

The blood supply chain network is an especial case of the general supply chain network, which starts with the blood donating and ends with patients. Disasters such as earthquakes, floods, storms, and accidents usually event suddenly. Therefore, designing an efficient network for the blood supply chain network at emergencies is one of the most important challenging decisions for related managers. This paper aims to introduce a new blood supply chain network in disasters using the hub location approach. After introducing the last studies in blood supply chain and hub location separately, a new mixed-integer linear programming model based on hub location is presented for intercity transportation. Due to the complexity of this problem, two new methods are developed based on Particle Swarm Optimization and Differential Evolution algorithms to solve practical-sized problems. Real data related to a case study is used to test the developed mathematical model and to investigate the performance of the proposed algorithms. The result approves the accuracy of the new mathematical model and also the good performance of the proposed algorithms in solving the considered problem in real-sized dimensions. The proposed model is applicable considering new variables and operational constraints to more compatibility with reality. However, we considered the maximum possible demand for blood products in the proposed approach and so, lack of investigation of uncertainty conditions in key parameters is one of the most important limitations of this research.

Background and purpose: Allergic asthma is a chronic inflammatory disorder with increased inflammation and bronchial over react to stimulants. Th1 and Th2 cells are the main cells involved in the pathophysiology of asthma. The function of these cells is under the influence of T-bet and GATA3 transcription factors. This study aimed to investigate the impairment of immune responses in patients with allergic asthma compared with controls. Materials and methods: In a case-control study, 24 patients with allergic asthma and 10 healthy individuals were recruited. The Mononuclear cells (PBMCs) were isolated and cDNA was synthesized after RNA extraction. Gene’s expressions of T-bet and GATA3 were evaluated by Real-time Polymerase chain reaction and their relationships with risk factors for asthma were analyzed using statistical tests. Results: In our study, the GATA3 gene expression in patients increased 29 times more than that in controls (P= 0.002) but the expression of T-bet declined (0.43, P =0.32). Evaluation of T-bet / GATA3 showed that this ratio was significantly lower in patients compared with that in the controls (P

The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.

Kurutma işlemi ile gıdalardan suyun uzaklaştırılması eski zamanlardan beri bilinen bir yöntemdir. Kurutma yöntemleri arasında güneşte kurutma yöntemi; ucuz, oldukça kolay uygulanabilen, az işçilik ve daha az ekipman gerektiren bir muhafaza yöntemidir. Kurutulmuş yoğurt (Kurut), yoğurt veya ayranın kurutulmuş şeklidir. Ülkemizin Doğu ve Güneydoğu Anadolu Bölgesi’nde sütün bol olduğu yaz dönemlerinde yapılır ve kışın tüketilir. Kurutulmuş yoğurtlar, sıcak su içine konulup iyice yumuşatıl¬dıktan sonra ezilerek ya da rendelenerek tüketilmektedir. Kurutulmuş yoğurt (Kashk) İran’da geleneksel olarak kuru şekilde ve endüstriyel olarak sıvı şekilde üretilmekte ve tat verici bir gıda maddesi olarak çeşitli yemeklerin hazırlanmasında kullanılmaktadır. İran standardına göre kuru kashk, evde yapılan yoğurt, ayran veya yayıkaltı suyundan elde edilmektedir. Geleneksel sıvı kashk, kuru kashk’ın öğütülmesi ile endüstriyel sıvı kashk ise endüstriyel olarak üretilen yoğurttan üretilmektedir. Kurutulmuş süt ürünleri olan kurut ve kuru kashk'ın protein ve mineral oranı yüksek, yağ ve su oranı ise düşüktür. Bu çalışmayla Türkiye'de ve İran'da üretilen kurutulmuş yoğurtların üretim metotları ve bazı özellikleri özetlenmiştir.

The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut) is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk) is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.

Background: H pylori is the main causative agent of Gastric cancer and chronic gastritis. Genetic diversity of H. pylori has major contribution in its pathogenesis. We investigated the prevalence of oipA and iceA1/iceA2 positive strains of H. pylori among patients with gastric cancer and gastritis., Materials and Methods: Sampling performed by means of endoscopy from 86 patients. DNA was extracted from tissue samples using DNA extraction kit. PCR assay was performed and products were monitored by Agarose Gel Electrophoresis., Results: Urease Test and 16S rRNA PCR did not show significant differences in detection of H. pylori. The frequency of iceA1 allele in patients with gastric cancer was significantly higher than those with gastritis (p<0.05). However, there was no significant difference in prevalence of oipA and iceA2 genes among the two groups of patients (p>0.05)., Conclusions: The iceA1 gene, but the oipA and iceA2 genes , is associated with H. pylori-induced gastric cancer. However, confirmatory studies must be performed in future.