Search results for: M. Manafi

Authors: Daniela Elena Marinescu, Ioana Manafi, Dumitru Marin

Abstract:

We consider a Principal-Agent model with the Principal being a seller who does not know perfectly how much the buyer (the Agent) is willing to pay for the good. The buyer-s preferences are hence his private information. The model corresponds to the nonlinear pricing problem of Maskin and Riley. We assume there are three types of Agents. The model is solved using “informational rents" as variables. In the last section we present the main characteristics of the optimal contracts in asymmetric information and some possible extensions of the model.

Keywords: Adverse selection, asymmetric information, informational rent, nonlinear pricing, optimal contract

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Authors: M. Manafi, J. Hesari, H. Peighambardoust, M. Rahimzade Khoyi

Abstract:

Fruit drying is a well known process mostly used for preservation of fruits. Osmotic dehydration of apricot slices were carried out in three different salt-sucrose concentrations and four different temperatures. Also three different weight ratios of solution to sample were conducted to one set of experiments. The dehydration curves were constructed using Peleg-s model. Increasing the solution volume increased the mass transfer rate and hence the solid gain increased rapidly. Increasing the volume of osmotic media caused an increase in overall mass transfer but a 'solution to sample' ratio of 5:1 gave the best product quality. The best temperature and concentration that had a high water loss to solid gain ratio and an acceptable taste were 40°C and 5%, respectively.

Keywords: Apricot, Effective diffusivities, Osmotic dehydration

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Authors: A.A.Rohani, A.Salehi, M.Tabrizi, S. A. Manafi, A. Fardafshari

Abstract:

In this study, ZnO nano rods and ZnO ultrafine particles were synthesized by Gel-casting method. The synthesized ZnO powder has a hexagonal zincite structure. The ZnO aggregates with rod-like morphology are typically 1.4 μm in length and 120 nm in diameter, which consist of many small nanocrystals with diameters of 10 nm. Longer wires connected by many hexahedral ZnO nanocrystals were obtained after calcinations at the temperature over 600° C.The crystalline structures and morphologies of the powder have been characterized by X-ray diffraction(XRD) and Scaning electron microscopy (SEM).The result shows that the different preparation conditions such as concentration H2O, calcinations time and calcinations temperature have a lot of influences upon the properties of nano ZnO powders, an increase in the temperature of the calcinations results in an increase of the grain size and also the increase of the calcinations time in high temperature makes the size of the grains bigger. The existences of extra watter prevent nano grains from improving like rod morphology. We have obtained the smallest grain size of ZnO powder by controlling the process conditions. Finally In a suitable condition, a novel nanostructure, namely bi-rod-like ZnO nano rods was found which is different from known ZnO nanostructures.

Keywords: morphology, nano particles, ZnO, gel-Casting method.

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Authors: H. Rasouli Pirouzian, J. Hesari, S. Farajnia, M. Moghaddam, S. Ghiassifar, M. Manafi

Abstract:

Lighvan cheese is basically made from sheep milk in the area of Sahand mountainside which is located in the North West of Iran. The main objective of this study was to investigate the effect of enterococci isolated from traditional Lighvan cheese on the quality of Iranian UF white during ripening. The experimental design was split plot based on randomized complete blocks, main plots were four types of starters and subplots were different ripening durations. Addition of Enterococcus spp. did not significantly (P<0.01) affect the pH and gross composition of cheeses. In the cheeses produced with Ent. faecalis and Ent. faecium strains, lipolysis rates were higher and flavor were improved. Moreover, proteolysis assay by measuring percentage of soluble nitrogen at pH 4.6 and urea polyacrylamide gel electrophoresis indicated the increase in proteolysis rate in the cheese containing Ent. faecalis and Ent. faecium strains compared to the control cheeses. Furthermore, the highest percentage of non- protein nitrogen was observed in the cheese containing Ent. faecium. In conclusion, the results showed the positive effect of the Ent. faecalis and Ent. faecium on secondary proteolysis, lipolysis and sensorial characteristics development of UF white cheeses.

Keywords: Enterococcus faecalis, Enterococcus faecium, Lighvan cheese, Lipolysis, Proteolysis, UF cheese

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