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Study of microstructure and flexural properties of microcellular acrylonitrile-butadiene-styrene nanocomposite foams: experimental results

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Applied Mathematics and Mechanics(English Edition) 2015年第4期36卷 487-498页

作者： A.MOHYEDDIN a.fereidoon I.TARAGHI Department of Mechanical Engineering Parand BranchIslamic Azad University Department of Mechanical Engineering Semnan University

In this paper, acrylonitrile-butadiene-styrene （ABS） nanocomposite foams are produced using carbon dioxide through the solid-state batch process. Microcellular closed-cell foams are produced with the relative density ranging from 0.38 to 0.97. The effects of the processing conditions on the density, morphology, and flexural properties of ABS and its nanocomposite foams are studied. It is found that nanoclay particles, as nucleating sites, play an important role in reducing the size of cells and increasing their number in the unit volume of foamed polymer, as well as increasing the flexural modulus of foam through reinforcing its matrix.

关键词： acrylonitrile-butadiene-styrene (ABS) polymer-clay nanocomposite mi-crocellular foam flexural property

Experimental Investigation on Multi-wall Carbon Nanotube/Polypropylene Nanocomposite under High and Low Velocity Impact

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Experimental Investigation on Multi-wall Carbon Nanotube/Pol...

Automating identification of services and their variability for product lines using NSGA-II

2011 2nd International Conference on Nanotechnology and Biosensors（ICNB 2011）

作者： a.fereidoon M.M.Zamani A.R.Sabet Sh.Dolati Department of Mechanical Engineering Semnan University5th km Mashhad RoadSemnanIran Department of composite Iran Polymer and Petrochemical InstituteP.O.Box 14965/115Tehran I.R.Iran Young Researcher’s Club Islamic Azad University-Semnan BranchSemnanIran

This study investigates low and high velocity impact response of nanocomposite containing 0.75,1.0 and 1.5 wt% of multi-walled carbon nanotubes （MWNTs） in a Polypropylene （PP） matrix. MWNTs were incorporated into polypropylene via melt compounding in an internal mixer followed by injection molding. Izod impact test results indicated higher impact energy in nanocomposite containing MWNTs comparing with neat PP. A single stage gas gun in velocity range of 20-150 m/s using harden steel hemispherical tip projectile with diameter of 8.1 mm and weight of 11.34 g, was used to conduct high velocity impact tests. Result showed better energy absorption and ballistic limit velocity （the average of highest impact velocity causing perforation but unable to go through and lowest impact velocities with no residual velocity recording） for specimens containing MWNTs. Results eventually showed higher values for specimens containing 1 wt% MWNTs in both high and low velocity impact tests as compared with the neat PP.

关键词： Nanocomposites Carbon nanotube Ballistic limit Low velocity impact

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Frontiers of Computer Science 2017年第3期11卷 444-464页

作者： Sedigheh KHOSHNEVIS fereidoon SHAMS Software Engineering Department Shahid Beheshti University Tehran 19836 Iran

Architecture-level business services are identi- fied based on business processes; and likewise, in service- oriented product lines, identifying the domain architecture- level business services and their variability is preferred to be based on business processes and their variability. Identifica- tion of business services for a product line satisfying a set of given design metrics （such as cohesion and coupling） is ex- tremely difficult for a domain architect, since there are many product configurations for which the services must be proper at the same time. This means that the identified services must have proper values for n metrics in m different configura- tions at the same time. The problem becomes more serious when there are high degrees of variability and complexity embedded in the business processes that are the basis for ser- vice identification. We contribute to solve the multi-objective optimization problem of identifying business services for a product line by partitioning the graph of a business process variability model utilizing Non-dominated Sorting Genetic Algorithm-II. The service specification is achieved based on the results of the partitioning. The variability of the services is then determined in terms of mandatory and optional services as well as variability relationships, which are all represented in a Service Variability Model. The method was empirically evaluated through experimentation, and showed proper lev- els of reusability and variability. Furthermore, the resulting models were fully consistent.

关键词： software product model business process genetic line service variability algorithm

Compositional characteristics and oxidative stability of chia seed oil(Salvia hispanica L)

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食物生产加工与营养(英文) 2020年第1期2卷 83-90页

作者： Abrehem Abad fereidoon Shahidi Department of Biochemistry Memorial University of NewfoundlandSt.John’sNL A1B 3X9Canada

Fatty acid composition and triacylglycerols(TAG)profile of chia seed oil were *** main fatty acids present in the tested oil wereα-linolenic acid(Ln,61.1%)>linoleic acid(L,16.6%)>palmitic acid(P,6.7%)>oleic acid(O,6.0%)>stearic acid(S,3.2%).Five major triacylglycerols in chia oil were LnLnLn,LnLLn,LnLnP,LnOLn,and LLLn and these contributed more than 76%to the *** oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also *** addition,tocols,chlorophylls and carotenoids were measured in the *** samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a *** under Schaal oven condition and photooxidation were also monitored for both crude oil(non-stripped)and stripped oil using stationary phase *** tocopherol contents were in the order ofβ−/γ-282.68,δ-47.44,andα-tocopherols 10.94 mg/kg of *** removed all the minor components including tocopherols,chlorophylls and *** stability of the tested seed oil was primarily affected by its composition of fatty acids,triacylglycerols,minor components,and storage conditions.

关键词： Chia seed oil Fatty acids Triacylglycerols Tocopherols Pigments Chlorophylls Carotenoids Oxidative stability

Functional properties of protein isolatesfrom camelina (Camelina sativa (L.) Crantz)and flixweed (sophia, Descurainis sophia L.)seed meals

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Food Production, Processing and Nutrition 2021年第1期3卷 381-390页

作者： Na Thi Ty Ngo fereidoon Shahidi Department of Biochemistry Memorial University of NewfoundlandA1B 3X9 St.John’sNLCanada

Camelina and flixweed(sophia)seed protein isolates were prepared using both the conventional extraction and ultrasonic-assisted extraction methods at 40 kHz for 20 min,and their functional properties ***-PAGE showed that both ultrasound-assisted and conventional extractions resulted in a similar protein profile of the *** application of ultrasound significantly improved protein extraction/content and functional properties(water holding capacity,oil absorption capacity,emulsifying foaming properties,and protein solubility)of camelina protein isolate and sophia protein *** water-holding and oil absorption capacities of sophia protein isolate were markedly higher than those of camelina protein *** results suggest that camelina protein isolate and sophia protein isolate may serve as natural functional ingredients in the food industry.

关键词： Camelina seed Sophia seed Protein isolate Functional properties Ultrasound treatment

Low temperature J-resistance curve determination of asphalt concrete using wavelet-Radon transform

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Journal of Central South University 2013年第9期20卷 2563-2569页

作者： Ghafari Sepehr Moghadas Nejad fereidoon Aflaki Esmail Department of Civil and Environmental Engineering Amirkabir University of Technology

A single specimen test using the three point single edge notched beam configuration at low temperatures for obtaining hot mix asphalt （HMA） resistance curves is *** curves are obtained for mixtures at six temperature levels of＋5,0,-5,-10,-15,and-20 ℃ and three binder contents of 4％,4.5％,and 5％.Crack extension increments during the test are measured by means of an image processing technique using Radon transform and feature *** the specimens exhibit a rising R-curve,indicating ductility and toughening mechanisms in the ductile-quasi brittle fracture of the *** is observed that the reduction of temperature results in a further tendency of the mixture for unstable crack growth and less subcritical crack *** is also shown that using the binarization process,an automatic index can be developed that can represent the extent of brittleness and extent of the low temperature in which the cracking has occurred.

关键词： resistance curves three point bending radon transform feature extraction

Antiglycative and anti-inflammatory effects of lipophilized tyrosol derivatives

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食物生产加工与营养(英文) 2020年第1期2卷 280-286页

作者： Xiaoqian Hu Mingfu Wang fereidoon Shahidi School of Public Health Xiamen UniversityXiamen 361102FujianChina College of Food Science and Technology Shanghai Ocean UniversityShanghai 201306China Department of Biochemistry Memorial University of NewfoundlandSt.John’sNL A1B 3X9Canada

To expand the application of tyrosol,a series of lipophilized tyrosol derivatives were synthesized via esterification of tyrosol with fatty acids of different chain *** antiglycative activity of tyrosol esters so prepared was subsequently examined in the bovine serumalbumin/glucose system.A quasi-parabolic shape was observed when the activity was plotted against alkyl chain ***,the anti-inflammatory effects of these derivatives were evaluated against methylglyoxalinduced inflammation in RAW264.7 *** same trend on anti-inflammatory activity was found as in the antiglycation *** results showed that tyrosol esters with C12:0 and C14:0 were two most efficient ones among all the tested ***,some lipophilized tyrosol derivatives were stronger antiglycative and anti-inflammatory agents compared to the parent compound,tyrosol.

关键词： Tyrosyl esters Lipophilization Glycation Methylglyoxal Inflammation Phenolipids

Natural bioactive substances for the control of food-borne viruses and contaminants in food

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食物生产加工与营养(英文) 2020年第1期2卷 261-279页

作者： Yao Pan Zeyuan Deng fereidoon Shahidi Department of Biochemistry Memorial University of NewfoundlandSt.John’sNL A1B 3X9Canada State Key Laboratory of Food Science and Technology University of NanchangNanchang 330047JiangxiChina

Food-borne viruses and contaminants,as an important global food safety problem,are caused by chemical,microbiological,zoonotic,and other risk factors that represent a health *** bioactive substances,originating from plants,animals,or microorganisms,might offer the possibility of preventing and controlling foodborne *** this contribution,the common bioactive substances such as polyphenols,essential oils,proteins,and polysaccharides which are effective in the prevention and treatment of food-borne viruses and contaminants are ***,the preventive effects of natural bioactive substances and the possible mechanisms involved in food protection are discussed and *** application and potential effects of natural bioactive substances in the adjuvant treatment for food-borne diseases is also described.

关键词： Food-borne virus Food contamination Natural bioactive substances Food safety

Welcome to the Food Production,Processing and Nutrition journal

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食物生产加工与营养(英文) 2019年第1期1卷 103-104页

作者： fereidoon Shahidi Jianrong Shi Memorial University of Newfoundland St.John’sCanada Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Sciences NanjingJiangsuChina

Food production,processing and nutrition is a multifaceted area of research and development,of interest to many,which has both fundamental and applied components of *** field has undergone rapid advances in each of its components which starts with the food production,whether land-based farms or aquatic areas related to fisheries and aquaculture,to gene manipulation,variety improvement and selection as well as further studies that include proteomic,lipidomic and foodomic,among ***,green processing,food safety,elimination of contaminants and retention of bioactive components using both thermal and non-thermal processing,are rapidly expanding our *** course,full attention must also be paid to ultra-processed foods that may provide variety but this could come at the price of including components that may lead to obesity and other health concerns if not properly *** course,processing methods and their effect on nutritional components must be carefully considered as they play a major role in health promotion and disease risk *** important aspects related to production technologies,absorption,bioavailability,metabolism and personalized nutrition with consideration of gut microbiota need to be carefully examined.

关键词： journal properly promotion