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Characteristics of.Yarn and f.bric Made out of.Nanof.bers

Materials Sciences and Applications 2015年第1期6卷 103-110页

作者： S. A. Hosseini Ravandi R. Bayat Tork f. dabirian A. A. Gharehaghaji A. Sajjadi Department of.Textile Engineering Isfahan University of Technology Isfahan Iran Department of.Mechanical Engineering Engineering Faculty Razi University Kermanshah Iran Department of.Textile Engineering Amirkabir University of Technology Tehran Iran

Nowadays, while human requirements are extending, producing nanof.bers and nanof.ber based products are progressing rapidly. Nanof.bers have received considerable study in recent years using various polymers and methods. PAN (Polyacrylonitryle) nanof.bers have shown a great potential in producing nanof.bers and nanof.bre yarn as precursor polymers f.r making high perf.rmance carbon f.ber. There is a lack of.inf.rmation about yarn and woven f.brics made out of.nanof.bers. Current research is aiming to manuf.cture yarn using well-known electrospinning technique and converting it to woven f.bric. A continuous yarn was produced by changing production parameters and using simultaneous twisting and collecting. Values of.twist and rate of.f.ber collecting made it possible to prepare yarn f.om nanof.bres. Consequently, the yarns were used f.r producing plain weave f.bric manually. Some characteristics of.the yarn, such as diameter and its distribution along the yarn, specif.c density, thin and thick places were assessed using image processing technique. Also, characteristics of.f.bric appearances were investigated.

关键词： f.brous Materials f.brication Image Processing Power Spectrum Electrospinning Nanof.ber Yarn

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Inf.uence of.somatic cell count elevation on proteolysis of.raw milk

Influence of somatic cell count elevation on proteolysis of ...

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中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛

作者： Moslehishad M.,Ezzatpanah H.,dabirian,S M.Amin Af.har Department of.f.od Science and Technology f.culty of.Agriculture and Natural resources Islamic Azad University-Science and Research Branch.P.O.Box:14515/775Tehran-Iran Iran Dairy Industry Co.P.O.Box:19395/5179 Tehran-Iran Department of.Animal Science f.culty of.Agriculture and Natural resources Islamic Azad University-Science and Research Branch.P.O.Box:14515/775Tehran-Iran

Mastitis is an inf.ammatory immune reaction of.the mammary *** is the most economically devastating disease af.ecting the world’s dairy *** of.somatic cell count(SCC)is commonly used f.r monitoring the disease and also the quality of.raw *** mastitic milk the concentration of.blood serum albumin,immunoglobulin and lactof.rrin increase whereas the content of.lactose,casein and f.t *** activity increases during mastitis because of.higher activity of.plasmin as the main proteolytic enzyme in mastitic milk, cathepsin B,cathepsin D,cathepsin G,elastase and the other *** main purpose of.this research was to determine the ef.ects of.elevation in somatic cell counts on proteolysis of.raw milk. Raw milk samples were collected f.om the dairy cattle in three dif.erent levels of.***, medium and high SCCs were considered as lower than 200000,200000 to 800000 and more than 800000 SCC,*** SCC,total nitrogen(TN),non casein nitrogen(NCN),casein nitrogen(CN),CN/TN were analyzed,and also casein proteolysis products were determined by gradient polyacrylamide *** study revealed that there wasn’t any signif.cant dif.erence between total nitrogen content in the raw milk with high and low SCC,but elevated SCC is associated with an increase in the concentration of.NCN and a decrease in CN/TN. Electrophoresis study showed that bovine mastif.s increases the proteolytic activity of.milk resulting in decreased amounts of.α- casein and β-casein due to enzymatic *** can be concluded that by elevating the enzymatic activity in mastitic milk,hydrolysis of.milk proteins, especially casein in high somatic cell milk samples occurs.

关键词： Electrophoresis SCC casein Raw milk Plasmin

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The ef.ects of.mastitis on chemical quality of.set yoghourt

The effects of mastitis on chemical quality of set yoghourt

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中国食品科学技术学会第五届年会暨第四届东西方食品业高层论坛

作者： Azar N.,Ezzatpanah H.,dabirian.S M．Amin Af.har Department of.f.od Science and Technology f.culty of.Agriculture and Natural resources Islamic Azad University-Science and Research Branch.P.O.Box:14515/775Tehran-Iran Iran Dairy Industry Co.P.O.Box:19395/5179 Tehran-Iran Department of.Animal Science f.culty of.Agriculture and Natural resources Islamic Azad University-Science and Research Branch.P.O.Box:14515/775Tehran-Iran

The chemical quality of.set yoghurt produced f.om whole milk with dif.erent somatic cell counts(SCCs)was *** SCC(SCC＜200000 cells/ml),intermediate SCC (200000＜SCC＜800000 cells/ml)and high SCC(SCC＞800000 cells/ml)samples were obtained f.om selected cows quarter according to stage of.lactation and age of.the *** samples were analyzed on days 1,15,30 and 45 af.er production and the acidity,pH,total nitrogen(TN), non protein nitrogen(NPN),non casein nitrogen(NCN)and proteolysis index in yoghurt samples were *** result revealed that the SCC af.ects on pH,acidity,TN,NPN,NCN,and proteolysis index of.the yoghurt(P＜0.05)and by increasing SCC,these f.ctors in the resulting yoghurt changes dramatically during storage of.products in ref.igerator temperature f.r 45 d.

关键词： Set yoghurt SCC Proteolysis index Chemical quality

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