Search results for: R. Beheshti

Authors: Ali Shojaee Bakhtiari, Ali Asghar Beheshti Shirazi, Amir Sepasi Zahmati

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An efficient iris segmentation method based on analyzing the local entropy characteristic of the iris image, is proposed in this paper and the strength and weaknesses of the method are analyzed for practical purposes. The method shows special strength in providing designers with an adequate degree of freedom in choosing the proper sections of the iris for their application purposes.

Keywords: Iris segmentation, entropy, biocryptosystem, biometric identification.

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Authors: Ali Akbar Attari, Ali Asghar Beheshti Shirazi

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In this paper, we propose a blind and robust audio watermarking scheme based on spread spectrum in Discrete Wavelet Transform (DWT) domain. Watermarks are embedded in the low-frequency coefficients, which is less audible. The key idea is dividing the audio signal into small frames, and magnitude of the 6^th level of DWT approximation coefficients is modifying based upon the Direct Sequence Spread Spectrum (DSSS) technique. Also, the psychoacoustic model for enhancing in imperceptibility, as well as Savitsky-Golay filter for increasing accuracy in extraction, is used. The experimental results illustrate high robustness against most common attacks, i.e. Gaussian noise addition, Low pass filter, Resampling, Requantizing, MP3 compression, without significant perceptual distortion (ODG is higher than -1). The proposed scheme has about 83 bps data payload.

Keywords: Audio watermarking, spread spectrum, discrete wavelet transform, psychoacoustic, Savitsky-Golay filter.

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Authors: A. Beheshti, S. Salkhordeh, H. Amini

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Based on statistics released by Islamic Republic of Iran Police (IRIP), from among the total 9555 motorcycle accidents that happened in 2007, 857 riders died and 11219 one got injured. If we also consider the death toll and injuries of other vehicles' accidents resulted from traffic violation by motorcycle riders, then paying attention to the motorcycle accidents seems to be very necessary. Therefore, in this study we tried to investigate the traits and issues related to production, application, and training, along with causes of motorcycle accidents from 4 perspectives of road, human, environment and vehicle and also based on statistical and geographical analysis of accident-sheets prepared by Iran Road Patrol Department (IRPD). Unfamiliarity of riders with regulations and techniques of motorcycling, disuse of safety equipments, inefficiency of roads and design of junctions for safe trafficking of motorcycles and finally the lack of sufficient control of responsible organizations are among the major causes which lead to these accidents.

Keywords: Motorcycle, Motorcycle riders, Road accidents, Statistical analysis of accidents.

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Authors: E. Dado, R. Beheshti

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Recent developments in information and communication technologies (ICT) have created excellent conditions for profoundly enhancing the traditional learning and teaching practices. New modes of teaching in higher education subjects can profoundly enhance ones ability to proactively constructing his or her personal learning universe. These developments have contributed to digital learning environments becoming widely available and accessible. In addition, there is a trend towards enlargement and specialization in higher education in Europe. With as a result that existing Master of Science (MSc) programmes are merged or new programmes have been established that are offered as joint MSc programmes to students. In these joint MSc programmes, the need for (common) digital learning environments capable of surmounting the barriers of time and location has become evident. This paper discusses the past and ongoing efforts to establish such common digital learning environments in two joint MSc programmes in Europe and discusses the way technology-based learning environments affect the traditional way of learning.

Keywords: education, engineering, learning environments, ICT.

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Authors: Amir Sepasi Zahmati, Bahman Abolhassani, Ali Asghar Beheshti Shirazi, Ali Shojaee Bakhtiari

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A wireless sensor network with a large number of tiny sensor nodes can be used as an effective tool for gathering data in various situations. One of the major issues in wireless sensor networks is developing an energy-efficient routing protocol which has a significant impact on the overall lifetime of the sensor network. In this paper, we propose a novel hierarchical with static clustering routing protocol called Energy-Efficient Protocol with Static Clustering (EEPSC). EEPSC, partitions the network into static clusters, eliminates the overhead of dynamic clustering and utilizes temporary-cluster-heads to distribute the energy load among high-power sensor nodes; thus extends network lifetime. We have conducted simulation-based evaluations to compare the performance of EEPSC against Low-Energy Adaptive Clustering Hierarchy (LEACH). Our experiment results show that EEPSC outperforms LEACH in terms of network lifetime and power consumption minimization.

Keywords: Clustering methods, energy efficiency, routingprotocol, wireless sensor networks.

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Authors: F. Havas Beigi, M. Vafaee Yeganeh, E. Mohammadi

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Evaluation and survey of curriculum quality as one of the most important components of universities system is necessary for different levels in higher education. The main purpose of this study was to survey of the curriculum quality of Actuarial science field. Case: University of SHahid Beheshti and Higher education institute of Eco insurance (according to viewpoint of students, alumni, employers and faculty members). Descriptive statistics (mean, tables, percentage, and frequency distribution) and inferential statistics (CHI SQUARE) were used to analyze the data. Six criteria considered for the Quality of curriculum: objectives, content, teaching and learning methods, space and facilities, Time, assessment of learning. Content, teaching and learning methods, space and facilities, assessment of learning criteria were relatively desirable level, objectives and time criterions were desirable level. The quality of curriculum of Actuarial Science field was relatively desirable level.

Keywords: Quality, curriculum, Actuarial science, higher education

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Authors: H. Akhbari, M. Bidi, A. Bakhtiari, S. Eslami

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The present paper aims to the techno-economic feasibility of enhancing low-cost parabolic trough collectors in the light of developing the use of solar energy in under-developed regions where expensive high-tech solar devices cannot be afforded. Moreover, the collector is aimed to produce steam so that its performance is based on heat which can be discovered. In this regard, the manufacturing process and the detailed design models in Solidworks software are elaborated. Furthermore, the colletor’s material is chosen in a way to minimize the costs. Finally, to assess the performance of the built collector, it is installed in the site of Shahid Beheshti University, Tehran, and the values of the effective peripheral parameters, such as temperature, wind speed, and most importantly, solar irradiance, are recorded simultaneously in June. According to the results obtained, the manufactured collector with the aperture area of 2 m² (1×2 m) is capable of producing 350 ml.h^-1 steam. Also, the wind influence is comprehensively investigated in this paper. As a case in point, it was measured that as the wind speed maximized to 9.77 km/h, the amount of steam outlet is minimized to 580 ml.

Keywords: Direct steam production, design and fabrication parabolic trough collector, solar water heater, wind impact, experimental investigation.

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Authors: Keivan Beheshti Maal, Rasoul Shafiei, Noushin Kabiri

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Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry most significant of which are Acetobacter and Gluconobacter. In this research we isolated and identified an Acetobacter strain from Iranian apricot, a very delicious and sensitive summer fruit to decay, we gathered from fruit's stores in Isfahan, Iran. The main culture media we used were Carr, GYC, Frateur and an industrial medium for vinegar production. We isolated this strain using a novel miniature fermentor we made at Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The microscopic examinations of isolated strain from Iranian apricot showed gram negative rods to cocobacilli. Their catalase reaction was positive and oxidase reaction was negative and could ferment ethanol to acetic acid. Also it showed an acceptable growth in 5%, 7% and 9% ethanol concentrations at 30°C using modified Carr media after 24, 48 and 96 hours incubation respectively. According to its tolerance against high concentrations of ethanol after four days incubation and its high acetic acid production, 8.53%, after 144 hours, this strain could be considered as a suitable industrial strain for a production of a new type of vinegar, apricot vinegar, with a new and delicious taste. In conclusion this is the first report of isolation and identification of an Acetobacter strain from Iranian apricot with a very good tolerance against high ethanol concentrations as well as high acetic acid productivity in an acceptable incubation period of time industrially. This strain could be used in vinegar industry to convert apricot spoilage to a beneficiary product and mentioned characteristics have made it as an amenable strain in food and agricultural biotechnology.

Keywords: Acetic Acid Bacteria, Acetobacter, Fermentation, Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.

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Authors: K. Beheshti Maal, R. Shafiee

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Vinegar is a precious food additive and complement as well as effective preservative against food spoilage. Recently traditional vinegar production has been improved using various natural substrates and fruits such as grape, palm, cherry, coconut, date, sugarcane, rice and balsam. These neoclassical fermentations resulted in several vinegar types with different tastes, fragrances and nutritional values because of applying various acetic acid bacteria as starters. Acetic acid bacteria include genera Acetobacter, Gluconacetobacter and Gluconobacter according to latest edition of Bergy-s Manual of Systematic Bacteriology that classifies genera on the basis of their 16s RNA differences. Acetobacter spp as the main vinegar starters belong to family Acetobacteraceae that are gram negative obligate aerobes, chemoorganotrophic bacilli that are oxidase negative and oxidize ethanol to acetic acid. In this research we isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr medium. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5% and 5% ethanol simultaneously in high temperatures, 34 - 40º C after 96 hours of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.

Keywords: Acetobacter, Acetic Acid Bacteria, Vinegar, Peach, Food Biotechnology, Industrial Microbiology, Fermentation

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Authors: K. Beheshti Maal, R. Shafiee

Abstract:

According to FDA (Food and Drug Administration of the United States), vinegar is definedas a sour liquid containing at least 4 grams acetic acid in 100 cubic centimeter (4% solution of acetic acid) of solution that is produced from sugary materials by alcoholic fermentation. In the base of microbial starters, vinegars could be contained of more than 50 types of volatile and aromatic substances that responsible for their sweet taste and smelling. Recently the vinegar industry has a great proportion in agriculture, food and microbial biotechnology. The acetic acid bacteria are from the family Acetobacteraceae. Regarding to the latest version of Bergy-s Mannual of Systematic Bacteriology that has categorized bacteria in the base of their 16s RNA differences, the most important acetic acid genera are included Acetobacter (genus I), Gluconacetobacter (genus VIII) and Gluconobacter (genus IX). The genus Acetobacter that is primarily used in vinegar manufacturing plants is a gram negative, obligate aerobe coccus or rod shaped bacterium with the size 0.6 - 0.8 X 1.0 - 4.0 μm, nonmotile or motile with peritrichous flagella and catalase positive – oxidase negative biochemically. Some strains are overoxidizer that could convert acetic acid to carbon dioxide and water.In this research one Acetobacter native strain with high acetic acid productivity was isolated from Iranian white – red cherry. We used two specific culture media include Carr medium [yeast extract, 3%; ethanol, 2% (v/v); bromocresol green, 0.002%; agar, 2% and distilled water, 1000 ml], Frateur medium [yeast extract, 10 g/l; CaCO3, 20 g/l; ethanol, 20 g/l; agar, 20 g/l and distilled water, 1000 ml] and an industrial culture medium. In addition to high acetic acid production and high growth rate, this strain had a good tolerance against ethanol concentration that was examined using modified Carr media with 5%, 7% and 9% ethanol concentrations. While the industrial strains of acetic acid bacteria grow in the thermal range of 28 – 30 °C, this strain was adapted for growth in 34 – 36 °C after 96 hours incubation period. These dramatic characteristics suggest a potential biotechnological strain in production of cherry vinegar with a sweet smell and different nutritional properties in comparison to recent vinegar types. The lack of growth after 24, 48 and 72 hours incubation at 34 – 36 °C and the growth after 96 hours indicates a good and fast thermal flexibility of this strain as a significant characteristic of biotechnological and industrial strains.

Keywords: Acetobacte, acetic acid bacteria, white – red cherry, food and agriculture biotechnology, industrial fermentation, vinegar

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