Texture analyzer is one of the important tools for analyzing and evaluating texture properties including hardness, softness, extensibility, tightness, fragility, adhesiveness, adhesion, compressibility, flexibility, shearability, elasticity, gel strength and springiness In this research, a texture analyzer was designed which, based on software and data processing ideas, while increasing the accuracy of performance and measurements, it provided calibration capabilities to make the output data close to real data. The main features of the texture analyzer are the ability to carry out the test in controlled temperature and humidity to analyze the texture parameters in order to reduce error in regions with different temperature and humidity. The results of the tests show that by carefully calibrating the calibration process and designing the calibration filter, the accuracy of the analyzer's performance is improved to 0. 05% of the read value. Also, using the micro-stapling algorithm and the use of the screw mechanism, the movement of the jaw is precisely less than 0. 005 mm and the speed of 0. 1 millimeter per second is controllable. All of these features, along with the USB connection with any personal computer, will be able to communicate directly with the EXCEL program, and save and simplify data analysis under the EXCEL program. The results of the tests show that there is no statistically significant difference between the relative humidity of the texture analyzer and the relative humidity for each sample (p <0. 05). Texture hardness of different samples of biscuits containing resistant starch was evaluated by commercial (C) and designed (D) instrument and there was no significant difference between the hardness of the texture obtained from both devices.

This paper reviews the use of texture analysis in studying the performance of hydrophilic matrices of highly soluble drugs and different types of excipients (i.e. water-soluble, water-insoluble and swellable, and water insoluble and non-swellable). Tablets were prepared by direct compression, and their swelling and erosion in presence of these different excipients were assessed with the help of volumetric, gravimetric, morphological, and rheological studies. Dissolution test was performed using USP 26 apparatus 2 modified by insertion of a sieve to prevent sticking of the tablets to the bottom of the vessel and allow them to swell 3-dimensionally. Loading 15% of the highly soluble drug in formulations containing 65% lactose showed the most pronounced swelling and erosion and the best sustained drug release, compared to matrices containing microcrystalline cellulose and dicalcium phosphate. The correlation between front movement, mass erosion and solute transport in relation to excipient type on progression of probe displacement and total work was examined throughout texture analysis studies. The formulation containing the soluble excipient lactose showed better swelling and erosion properties compared to formulations containing the swellable and insoluble excipients. In conclusion, it could be said that based on the distinct conventional dosage forms insertion of particular excipients in hydrophilic controlled release tablets containing water soluble drug, the finger print information of drug release profile could be obtained. To study the release profile from hydroxy propyl methyl cellulose K 15M matrices with different types of excpients, diltiazem hydrochloride was used as a model soluble drug.

Introduction: Magnetic field-treated water, so-called “magnetized water”, has been a challenging subject over the last several decades in both academia and industry, despite the controversy and the lack of a complete understanding (Esmaeilnezhad et al. 2017). When water is exposed to a magnetic field with positive and negative poles, its molecules become magnetized. This water can have a positive effect on foods due to its hexagonal structure. In addition to the effect of the magnetic field on the shape of water molecules, this magnetic field can reduce the surface tension of water, increase the pH, increase viscosity, and reduce the formation of sediment (Esmaeilnezhad et al. 2017). Ignatov and Mosin (2014) reported that the effect of the magnetic field on water is a complex multifactorial phenomenon resulted in changes of the structure of hydrated ions as well as the physicochemical properties and behavior of dissolved inorganic salts, changes in the rate of electrochemical coagulation and aggregate stability (clumping and consolidation), formation of multiple nucleation sites on the particles of fine dispersed precipitate consisting of crystals of substantially uniform size. Nakagawa et al. (1999) reported essentially two different types of conceivable field effects. One is a direct field effect on the biochemical reactions; the other is indirect via changes in the surroundings. In the case of the former effect, the concern might be the possible genetic influence that a magnetized water can have on living organisms. In the case of the latter, however, the magnetized water effects can be considered like any other external parameter, such as temperature, pressure, or mechanical stirring.When being applied to water, the magnetic field therein changes the rates of chemical reactions due to the occurrence of competing reactions of dissolution and precipitation of the dissolved salts, facilitates the formation and decomposition of colloidal complexes, and improves electro-coagulation followed by sedimentation and crystallization of scaling salts (Ignatov and Mosin 2014). A series of molecular dynamics simulations showed that the number of hydrogen bonds increases under the application of a magnetic field. In particular, as the strength of the magnetic field increases from 1 to 10 Tesla, the number of hydrogen bonds increases by approximately 0.34%, which indicates that the magnetic field enhances the water networking ability. A larger number of hydrogen bonds suggests that the size of the water cluster increases under a MF; hence, the structure of the water molecules is more ordered and stable under an applied magnetic field (Chang and Weng, 2006). Antal et al. (2014) studied the effect of magnetic water on the characteristics of freeze drying of apples. The results showed that magnetic water pretreatment increases the drying speed and decreases the drying time of freeze-dried apples. The pretreated apple cubes had a crisper texture and this method improved the color of the dried apples. In another research, Moulaei et al. (2022) studied the effect of magnetic water on the quality characteristics of frozen dough and bread produced from it and stated that the intensity of magnetism has a great effect on the quality of frozen dough in terms of reducing dough defrosting and according to the amount of flour extraction can have a significant effect on the amount of yeast gas production. Also, it can improve the textural properties of bread and be effective in bread staleness. In terms of sensory characteristics, magnetic water can improve the porosity, chewiness and taste of bread.Fried food products are highly popular among consumers due to their unique textural characteristics (Asadnahal et al., 2022). Various agricultural products like potato absorb a lot of oil when fried in edible oils. The more oil absorbed by these products, the lower their shelf life and quality, and the lower the acceptance of the final product by the consumer. High absorption of oil by fried products can be reduced by applying different pretreatments (Kurek et al. 2017; Salehi 2020).In this research, the use of magnetized water to reduce oil absorption and improve the sensory and appearance characteristics of fried potato slices was investigated.Material and methods: In this research, first, potato slices with a thickness of 0.5 cm were prepared and divided into three groups. One group was immersed in water for 20 min. The second group was placed in the water that had already been magnetized by the device for 20 min. The third group was immersed in the magnetized water inside the device and exposed to the magnetic field for 20 min. After 20 min, the samples were removed, the surface moisture was removed, and they were fried at 150°C for 5 min. Finally, the samples were examined for moisture content, oil absorption, hardness, color parameters, color change index, surface changes, and sensory properties.The moisture content of fried samples was measured by an oven at 105°C for 5 h (Shimaz, Iran) (Hosseini, 2006). The texture determination of the fried potato slices was performed on a STM-5 texture analyzer (Santam, Iran). A puncture test was performed using a cylindrical flat-end punch (diameter 2.5 mm). The test parameters were: pre-test and test speed, 1 mm/s. The test was repeated three times (Li et al. 2022). To examine the changes in color indexes including lightness (L*), redness (a*), yellowness (b*) and colour changes (ΔE) as well as changes in the area of the samples, images were taken after the frying process. The sample photos were captured using HP Scanner (Hp Scanjet 300). L* (lightness-darkness that ranges from 0 to 100), a*(redness-greenness that ranges from -120 to 120) and b* (yellowness-blueness that ranges from -120 to 120) were measured in this study. A hedonistic test was used to estimate the general level of liking for the fried potato slices. Twenty panelists were selected and recruited to descriptively analyze the texture of fried potato slices.Data are presented as mean ± standard deviation for triplicate measurements. Statistical analysis was performed by one-way analysis of variance (ANOVA) at 95% level of significance, using SPSS software (version 21). In addition, means were compared with Duncan's multiple range test at 95% level of significance.Results and discussion: The results of this study showed that the oil absorption of fried potato slices was significantly reduced when magnetized water pretreatment was used (p<0.05). The lowest oil absorption (14.85%) was related to the sample treated by magnetized water. The samples exposed to magnetized water and magnetic field had a higher moisture content, which also helps to reduce oil absorption by the product. Regarding moisture content, a significant difference was observed between the control sample and the other two samples (p<0.05), and the moisture content being higher in the treated samples. The texture analysis showed that the use of magnetic water pretreatment reduces the hardness of the fried product. The hardness of the control sample (placed in normal water), pretreated by magnetic water and exposed to magnetic field was equal to 1.67 N, 1.01 N, and 1.32 N, respectively. Antal et al. (2012) reported that the use of magnetic water pretreatment reduced the drying time, created a softer texture (reduced hardness) and increased the rehydration of vacuum-dried apples.Statistically, there was no significant difference between the redness and yellowness of the samples (p>0.05); However, in terms of the lightness index, the control sample and the sample placed in the magnetic field had a statistically significant difference (p<0.05). The surface color changes of the samples placed in magnetic water were less and the rate of reduction in size of these samples during the frying process was minimal. The surface change of the control sample (placed in normal water), pretreated by magnetic water and exposed to magnetic field was equal to 14.54, 10.77, and 12.97%, respectively. Regarding the acceptability values of appearance, odor, texture, taste and overall desirability, potato slices pretreated with magnetized water received the highest values.Conclusion: Deep frying has gained increasing attention as it produces attractive sensory and organoleptic properties in products, such as crispy texture, unique aroma and taste, attractive appearance, and faster and easier cooking. As is known, the effect of magnetic field on water bears a complex and multifactorial character that in the final result affects the structure of water and hydrated ions as well as the physico-chemical properties and behavior of dissolved inorganic salts. In general, the treatment of potato slices with magnetized water reduced the oil absorption, improved the size and appearance color, reduced the hardness, and improved the organoleptic acceptability of the product; therefore, it is recommended to use this new method before frying various products. As future research, it is suggested that more research be done regarding the use of magnetized water in the processing of various foods.

In recent decades, there has been a shift towards using alternative methods to enhance traditional milk processing techniques and their derivatives. One such method is the application of ultrasonic treatment as a substitute for conventional pasteurization. The chemical content of milk treated with ultrasonic waves (US) for durations of 5 and 10 minutes at a frequency of 20 kHz and a temperature of 50°C showed increases in protein, fat, and acidity levels after 5 minutes of US pasteurization, registering at 3.50%, 3.65%, and 0.19% respectively, while the ash content was 0.73%. The logarithm of total microbial counts in milk samples showed no growth post-US pasteurization. The active compounds in the milk samples were identified using GC-MS, revealing the highest concentrations after 5 and 10 minutes of US treatment were of Hydroxy-2,8-bis(trifluoromethyl)quinoline, 2-methylpropionate 4- and Succinic acid, 3-methylbut-2-yl 3-chlorophenyl ester, at concentrations of 31.826% and 35.318% respectively. Samples treated for 10 minutes exhibited superior firmness, cohesiveness, and elasticity in soft cheese, with values of 179.9, 0.66, and 4.38, respectively. The lowest pH observed in these samples was 4.60, with the highest acidity at 1.68%. Moreover, ultrasonic treatment enhanced the sensory characteristics of the cheese, demonstrating that ultrasound waves can improve the microbial, physical, chemical, and sensory properties of white cheese.

A low-cost and portable vector network analyzer (VNA) which covered operating frequency between 1MHz to 3GHz is used for vector reflection coefficient and standing wave ratio (swr) of the various microst rip antennas. This paper presents measurements of various ult ra wideband (uwb) microstrip antennas for applications in biomedical field. Select ion of antenna is an important key for detection of different situations in biological signals. Measurements of antennas were performed by using miniVNA Tiny which operates by radiat ing an electromagnetic wave through an antenna and measuring standing wave rat io (swr) and return loss. However, the miniVNA Tiny is low-cost components and easy-toproduce antennas. The results indicate the good performance for UWB systems, especially microwave medical imaging applications. However, this device may enable for a low cost stepped-frequency system for use in t issue spect roscopy, field monitoring, and potent ially in breast tumor detect ion.

Maruf Rassafi was born in 1875 in Bagdad. He attempted to reflect the pains of his society in his poetry. Therefore his most beautiful poems are about social issues especially poverty and deprivation. He was also known as the poet of the poor. The reason for this is the environment and poet’s sensitivity as well as internal psychological issues. Rassafi was always looking for the reasons of poverty and deprivation and the most important reasons in his point of view were ignorance, old traditions hindering the social happiness, carelessness and colonialism. He also showed to the people the ways they could fight with poverty and oppression which were education, cooperation and avoiding being prodigal.   France: Maruf Rassafi, analyste sociale de pauvreté   Rassafi est né à Bagdad en 1875. Il tentait de refléter les douleurs sociales dans sa poésie. Ayant une conception critique, la plupart de ses odes exprime les questions sociales, telles que la pauvreté. Etant donné la présence de ce thème dans ses poèmes, on le considère comme “poète des pauvres”.Ce dernier en énumérant les origines de la pauvreté (ignorance, négligence, coutumes surannées et colonisation) appelle les gens à lutter contre ce phénomène, en cherchant le savoir, faisant la bonté envers les pauvres et ayant l’esprit de coopération et n’étant pas prodigue.Keywords: Marouf Rasafi, pauvreté, société   German: Maruf Resafi, der Analytiker der Soziale Lage und der Armut   Maruf Resafi geboren (1875) in Bakdad. Er versuchte in seine Gedichte die Soziale Probleme der Menschen offenbar zu machen. Deswegen handelt seine Schonste Gedichte um Soziale Themen.Er wurde als Dichter der Armen Bekannt und die wichtigste Grunde dafür sind: Seine Sensibilitat, seine Umgebung und die Gesamheit seines Fühlens. Er suchte immer nach den Grunden der Armut und seine Meinung nach sind die wichtigste Grunde der Armut: Die Unwissenheit, die alte Sitten, Nachlassigkeit und Kolonialismus.Er behauptet, dass man die Armut durch Gelehrsamkeit, Wohltat, Gutmütigkeit mit Armen, Zusammen Arbeit und keine Verschwendungssucht im Leben bekampfen kann. Keywords: Maruf Resafi, Armut und Entbehrung, Gesellschaft   Italian: Maruf Rasafi, el analista social de la pobreza y escasez   Maruf Rasafi nacio en 1875 en Bagdad. Él intento reflejar el dolor de su sociedad en sus poemas. Por tal motivo, en sus versos mas bonitos habla de los asuntos sociales, sobre todo de la pobreza hasta que le ha dado el apodo “el Poeta de los pobres”. De las razones de este interés podemos nombrar: sentimientos internos y psicologicos, y el ambiente donde vive el poeta. Rasafi siempre buscaba las causas de la pobreza. Unos de los puntos de vistas mas importantes de él es: ignorancia, tradiciones viejas que son como obstaculos de la alegria y la fuerza de la sociedad, negligencia, pereza y colonialismo. También él le enseno a la gente la lucha contra la pobreza, ciencia, bondad y apoyo de los ricos a los pobres, cooperacion y colaboracion, eliminar el derroche en la vida. Keywords: Maruf Rasafi, pobreza y escasez, sociedad   Spanish: Marouf Rassafi Analista sociale della poverta’ e la privazioneMarouf Rassafi e’ nato a Baghdad nell’1875, Esso ha cercato di riflettere nelle sue poesie I dolori della societa’.Per questo, nelle maggior parte delle sue bellissime odi si parla dei problemi della societa’.Specialmente Si parla dalla poverta’ e dalla privazione fino al punto che lo chiamano“poeta dei poveri”. La causa di questoa nominazione ritorna agli elementi che I piu’ important sono: il motivo interiore e spiritual, l’ambiente della poeta e la sua sensibilita, Rassafi e’ sempre stato in ricerca dei motivi della poverta’ e la privazione. il piu’ importante dal suo punto di vista e’: l’ignoanza, le vecchie tradizioni che impediscono la gioia e la forza della societa’, la trascuratezza, il colonialismo, Esso anche dimostra alla le vie per lottare con la poverta’ che sono: studiare, beneficare dei ricchi verso I poveri, la collaborazione e non dissipare nella vita. Keywords: Maroof Rassafi, Poverta’, societa

The aim of this study was to evaluate the effects of inulin (IN) and resistant dextrin (RD) as fat replacer and prebiotic on gluten-free biscuit and its dough. To make the gluten-free biscuits, we used rice flour, corn flour and corn starch in the proportion of 3: 1: 1, respectively. The influence of prebiotics on the dough properties was studied via texture profile analysis including firmness, cohesiveness, adhesiveness, gumminess and springiness. Biscuit quality was assessed by spreading behavior, texture and surface characteristics, chemical properties, and sensory evaluation. Compared to the control, a significant increase in firmness (17.04 N to 52.85 N), cohesiveness (0.49 to 0.65) and gumminess (8.45 N to 32.71 N) of dough (except RD25) was observed when substitution percent of fibers increased. Adhesiveness and springiness did not have significant changes. Enhancing of fat replacement percentage caused significant changes compared to the control in hardness (9.60 to 24.52 N) and L* (58.79 to 56.94), a* (8.99 to 9.71), water activity (0.225 to 0.096), moisture (4.97% to 4.12%), total fat (12.65% to 3.90%), peroxide index (1.89 to 0.90 meq/kg), fiber (2.02% to 9.51%), carbohydrate (76.49% to 84.63%), and calorie (443.38 to 396.52 Kcal). The consumers did not find significant differences in acceptability between the control biscuits and the biscuits with 25% of fat replaced by RD and IN except color and flavor that were better than the control. Gluten- free biscuits containing IN25 and RD25 were similar to the control biscuits, and they could have additional health benefits derived from IN and RD presence.

Introduction: Apple fruit (Mauls domestica Borkh, Rosaceae) after citrus fruits, grape and banana, is the fourth important fruit in the world and is considered the most important fruit of temperate regions. In terms of trade volume, Iran is fourth producer and 17th exporter in the world....

A clinical practice guideline consists of the best practices required for managing a particular disease. Designing a consistent guideline is difficult and error-prone; hence, checking the consistency of guidelines is crucial. Due to the complexity of guidelines, a formal language is an appropriate choice for modeling and analyzing a guideline. IMPNL has been introduced as a metric intervalbased temporal logic to model such guidelines. Moreover, a sound and complete tableau-based algorithm has been designed for checking the satisfiability of an IMPNL formula. In this paper, we introduced a clinical practice guideline analyzer suitable for modeling and checking the consistency of a guideline. The analyzer can also determine points, in which inconsistencies occur, and help designers to quickly and easily fix a guideline. Moreover, physicians can use the output of the analyzer (the calendar model) to check whether a patient is coherently treated with a specific guideline.