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The present study investigates the effect of baking temperatures (140, 160, 180, 200, and 220℃) on texture kinetics. It also explores a statistical classification meta-algorithm, called Adaptive Boosting (AdaBoost), to predict texture changes during conventional cake baking. The experimental results indicated that texture properties were significantly affected by baking temperature and time. As time and temperature increased, there was an increase in hardness, cohesiveness, gumminess, and chewiness and a decrease in springiness. However, the impact of time and temperature on resilience was inconsistent, as it was maximum in the last quarter of the process. The predicted results revealed that the AdaBoost algorithm accurately predicted the texture properties with a high coefficient of determination (R² > 0.989) and minimal root mean square error (RMSE < 0.0019) across all textural properties. Therefore, it can serve as an efficient tool for predicting the texture properties of cakes during baking. Furthermore, the proposed methodology can be extended to predict the texture properties of other baked goods.
 

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Problem statement: Due to the increase in population and lack of land to provide services to city dwellers, high-rise architecture became popular, but most of these high-rise buildings were built without regard to citizens' perceptions, which created problems in this regard.
Aim: The purpose of this study is assess the impact of tall buildings on residents' perceptions in the central context Tabriz from a physical-semantic perspective.                                                                   Methods: The present study is descriptive-analytical survey. The statistical population included the population of the central part of Tabriz equal to 29384 people and the sample size was obtained through Cochran's formula equal to 379 people. Structural equation method through Smart PLS and Amos software was used to analyze the data.                                                                                                                                                 Results: The results showed that among the components of the impact of tall buildings on the perception of residents of the central part of Tabriz, the component of desirability of using high-rise buildings for residential use with a factor load of 0.951 has the greatest impact on residents' perception (physical-semantic) It has the central texture Tabriz and its lowest is related to the component of feeling happy in the face of high-rise buildings with a factor load of 0.615.                                                                                                Conclusion: The design of tall buildings should be designed with full knowledge of the needs and desires of the residents of the central part Tabriz, because they are real consumers and their understanding of their living environment and facilities provided a very important role in their satisfaction and comfort. It has a living environment.
 

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The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheologyical Properties of Iranian White Cheese. Four trails of different mixture of Iranian white cheese with the ratios of NaCl/KCl: 1.50% NaCl+ 1.50%KCl, A; 1.00% NaCl+ 2.00% KCl, B; 0.75% NaCl + 2.25% KCl, C; and D as a control with 3.00% NaCl were treated by dry salting to produce low salt cheese. The quality properties such as composition (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen), sensory properties (flavor and body texture), and textural characteristics (force to fracture) were measured. The treatments exhibited no significant (P>0.05) difference in the composition of cheese (moisture, fat, total nitrogen and water soluble nitrogen) after aging period. All treatments exhibited significant difference in sensory (flavor and body texture) properties. Textural properties (force to fracture) after 30 days aging showed that there was no significant (P>0.05) difference between treatments A and D.

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One of the most effective surfactants, which is increasingly used to retard the staling of bread, is Sodium stearoyl lactylate (SSL). This research was carried out to assess the staling of flat bread containing different levels of SSL with different methods. Therefore, Taftoon bread was baked from dough containing 0.25, 0.50, and 0.75% SSL with standard method, sensory and staling evaluations were done on days 1, 2 and 3 by means of 5 trained panels of referees. Moisture content of the breads was determined in the same days with standard method. The texture of breads was evaluated by tensile, compression and shear tests on days 1, 2, 3 and 4 with Instron. Trained panel of referees could not find any significant difference between the sensory characteristics of breads but showed that chewing ability of the bread containing 0.50% SSL was improved from 5.5 to 6.1. Results of texture measurement showed that the force required to compress, shear, and tensile breads was reduced in breads containing SSL With regard to the results of the other tests; we could reveal that compression test was not suitable for Taftoon bread, which is flat bread and has a low thickness. Moisture of the breads did not change significantly on the tested days. The scores of staling were reduced, although most of them were not significant and this decrease was from 3.4 to 1.8 for the standard and from 3.6 to 2 for the bread containing 0.25% SSL and from 2.4 to 2.6 for the bread containing 0.50% SSL and from 3.7 to 2.4 for the bread containing 0.75 %SSL. Therefore we could conclude that by using sensory evaluation and texture analysis together, we could assess the bread staling.

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The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and color based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120 °C for 5 and 10 minutes, deep frying of the flour coated fillet at 180 °C for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least color changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the sensory evaluation, fillet fried for 5 minute was found as a preferred cooking method.

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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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What most differentiates Qajar era from other eras in the Iranian’s history may be the appearance of new urbanism and new pathways that became a component of the texture of the city and made Tehran more and more Europeanized. What is of great importance here is the textural transformation of Tehran and other Structural and Spatial changes that occur along with or followed by this transformation. One of the most important changes is the transformation in the physical characteristics of the residential buildings and their association with urban streets. To identify this system of transformation, one should recognize the characteristics of Tehran's urban texture, especially housing structures-from beginning of Qajar, up to its end- and scrutinizing variations. This encompasses the main core of the present paper which mainly resulted from field studies that are descriptively and comparatively presented here. Therefore, Qajar era could be considered as the origin of essential alteration in urbanism, space construction, and house building. The era in which the old texture of the city and the traditional assemble of houses dissolves and new texture resides. Although all these changes took place in one historical era, but considerable variations can be seen due to domestic characteristics of every district.  

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Historical texture of Islamic city, with its latent physical and cultural value, has high degree of identity; hence, maintaining historical texture is considered as an essential identity for survival of cities. In fact, identity is the response to what is and who is, that identifies individual characteristic results from mental emotions of daily presence and expanded social communication. In other words, identity is a phenomenon which takes place in historical context of community. Over the time, the sense of identity is internalized within individuals, leads their behavior and finally integrates the community. Behavioral unity created at society level seeks for a framework to satisfy the behavioral and mental needs of individual and society. With its specific ideology, Islamic city demands special behavior performable in its specific framework. Modern cities are suffering from identity crises, because of basic changes of the cities without any link to the past. One of the reasons of identity crises in modern cities is inefficacity of historical textures. Inevitably, the changes will happen over the time, hence, continuity along with changes that allows relationship between past and present will balance these changes. This is a qualitative, descriptive-analytical study, reviewing constituent components of historical texture identity of Islamic-Iranian cities in order to deal with identity loss of these textures. The data collection method was based on library and historical documents. Evaluation and study of historical texture structure of Iranian cities indicate that historical textures of cities are treasures of history and culture of the ancients in their identity are influenced by Islamic urbanization identity. However, these textures are considered as documents of history, culture and identity of a nation, therefore, identification of this valuable heritage enables recognition of identity and movement of human. In other words, it can be stated that “old urban textures are creative and dynamic place to find out position of human in the world and his connection with the past, a place for environmental changes and a different view to the life of future and now.” Generally, the main characteristic of physical structure of old Iranian- Islamic city can be summarized in spatial coherence principal: physical organizations of old Iranian cities are based on spatial connection between elements of: 1) downtown, 2) neighborhood center through spaces and connecting elements, 3) main paths, and 4) square. Referring to historical texture of Iranian cities, it is obvious that formation and maintenance of them were based on special principles of Iranian climate and culture, and their framework has been consistent through historical, cultural, social and environmental continuity. Therefore, it has special identity and characteristic. Studies show that the main formation elements of historical texture of Iranian-Islamic city’s identity include citadel, great mosque, market, residential areas and road network. Citadel was a collection of buildings and governmental organization of city and headquarters of the ruler with spatial relation to the market and great mosque. Great mosque was built in a proper place as a politic religious center, the center of city’s sacred person and under his influence. The shape and dimensions of mosque land was dependent to the facilities of texture around it and the needs of internal development, its external form had its special pattern and form. Every city had at least one linear market that begun from the gate and continued to the center of city and ended around the great mosque. The local places of Iranian-Islamic city had special geographical unity. Deadend allies, allies, paths and neighborhood centers gave entity to neighborhood. The neighborhood consists of residential houses, allies, public facilities of neighborhood center such as mosques, local markets and bathrooms, reservoir and cafes. Connection network is formed organically around the old texture of Iranian city according to formation of past functions and taking into account the human scale. The main characteristics of connection network structure of old neighborhoods include short access and in pedestrian scale with significant social role, complexity of paths according to climatic condition and urban security. In general, it can be stated that citadel, great mosque and market were the three main principles of an Iranian-Islamic city. Great mosque was the main physical element of an Islamic city and market was the symbol of traditional architecture and urbanization of Iran which had the main role in city. In Iranian-Islamic cities’ places such as great mosque, market and center of government, houses etc. not only maintained their own places and special characters in urban space hierarchy and played their own roles, but also formed a united collection together that spatially shows the city as a coherenceentity. Coherence and correlation between spatial elements and their activities in historical texture of Iran cause these textures to seem a coherent entity and as a manifestation of identity. On the other hand, spatial values of these cities are formed by continuity and physical and observational quality of urban spaces. For confronting identity loss in historical textures, a nostalgic view to the history should be put aside and accept the changes during the time. Change is an inseparable matter that can lead to sustainable identity along with continuity. Identity revival of historical textures of Iranian-Islamic city is maintaining cultural continuity at present, past and future of the city. This cultural continuity which is accessible through recognition of concepts and organizational principles of urban spaces in historical cities of Iran and implementation of them in new urban space design, gives identity and authenticity to society. The present study is seeking to evaluate the constituent elements of mentioned textures through recognition of identity nature. Reviewing constituent elements of traditional Islamic cities, we want to find a way to help environment respond the needs of the time, as well as be in consistency with historical form and space.

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Texture quality factors of two apple varieties after cold storage duration are evaluated by Magness-Taylor and fruit pressure tester instruments in the same conditions. Force (N) Force/area (F/cm2) and Force/Deformation (F/mm) were determined .All of obtained results were statistically analyzed by Randomized Complete Block Design and means separated by Duncan Multiple Range Test .The results were showed that ,the texture strength and quality of Red delicious apple is better than Golden delicious after cold storage duration. Also the texture quality factors obtained by fruit pressure tester in the same conditions are always more than Magness Taylor and there are high significant differences between the results of two instruments. For prevent of any mistake in evaluating of maturity and texture quality of apples any instruments must be evaluated individually and there is no similarity between the results of them.

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  Dairy plants be able to produce tub margarine without using special machinery of emulsion solidifying. For formation of desired texture and stable tri-glycerides crystals, Solidifying time to optimum temperature of soya hydrogenated oil crystalization must beá30 Sec. Margarine production by this method needs a continuouse ice cream maker. Fast Solidifying leads to manufacture of a surface scraper heat exchanger (SSHE) that is suitable for hardening of ice cream blend, solidify of margarine emulsion and many of other food emulsions and blends. In Also, desired butter texture may be obtained by emulsion tempering (that solidified in 3-4 minutes) at  18-22 ^oC in Overnight resting.

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It has been a few decades since the first contemporary studies about “metaphor” were carried out, and the conceptual metaphor has a special position within the different literary theories, constantly incorporating new perspectives into metaphor research in conjunction with the other fields of study. Based on the theory of cognitive metaphor, metaphors exist everywhere and essentially,it is the metaphorical structures, which affect the people’s understanding. Therefore, we encounter different questions, which include, “what’s the nature of the addressee’s relations with metaphor?”, “can metaphor be effective in persuading the people to accept or reject a certain imposed attitude?”, “which variables can increase or decrease the persuasive impact of metaphor, and what should be the features of each of these variables?” Therefore, the present essay is aimed at looking into metaphors from the view of these questions and introducing the persuasive variables of metaphor in the format of an organized model. To this end, the present study capitalizes on the literature as the theoretical backing of the model and presents the persuasive metaphor model based on Hovland’s persuasion model, exploring its variable characteristics in terms of a theoretical framework in accordance with the results of the previously done research studies. Therefore, inspired by the four variables of McGuire, Wood and Eagly, five variables have been put forward and the theoretical features of each of them have been investigated in line with the characteristics of metaphorical relationship for the persuasive communications of metaphor. These variables include a) metaphor-sender, b) metaphor-receiver, c) metaphorical structure (made of the source domain and target domain), d) communicative conduit and e) texture (location, time, etc.). In addition, we have also analyzed the interactions and exchanges of metaphor with other rhetorical strategies.

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Wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. Water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. Dough sof-tening increased with an increased level of oat flour while the addition of oat flour im-proved bread shelf life and reduced the yellowness of bread. Breads produced with up to 20% oat flour were stable and with good quality as indicated by sensory evaluation. Oat flour had larger particle size in comparison to wheat flour. Breads produced with 30% and 40% oat flour had a bitter after taste, unacceptable to the sensory panelists.

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In this research, the effects of three variables, soymilk concentration (0- 25%), CaCl2 (0.3-1%) and coagulation temperature (30- 40⁰C) on textural properties of UF Feta cheese made from cow's milk and soymilk blend were investigated. Texture profile analysis (TPA) and penetration test were used to determine textural properties of products. At TPA test, hardness, cohesiveness, springiness, gumminess, chewiness and hardness 1 work done characteristics and at penetration test, hardness adhesiveness , adhesive force and hardness 1 work done characteristics  were measured. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination, R², of fitted regression models for all characteristics were above 0.85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. Also there was extra similarity between results obtained from TPA and penetration test for same traits. Therefore, when necessary we can replace these experiments by each other.  

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Texture or context is a lingual, environmental, temporal and spatial background where a text is created, understood and interpreted. A text without context is incomplete. Word or phrase of one context has different meaning in others. Likewise, a number of metaphors ,
allegories, ironies due to the lack of actual context remain undetected or are not received by writers correctly. The context in traditional rhetoric has been introduced with names such as “sayagh kalaam” (context of the words), “moghtaza-e-haal” (appropriate
presence), “shan-e- nazul” (descent like) and in linguistics, during discussions on the discourse analysis, these go consistently with the language debate.
In this study, an attempt is made to answer the questions as: what is the context? why is the study of context necessary in the text? what is the texture classification ?
The texture is both linguistic and nonverbal. The linguistic context is a space in which the sentence is placed and it is understood with respect to before and after. The nonverbal context is a cultural and situational and it incorporates all outer lingual factors with which the text is understood. In each section of the paper, an attempt has been made to point the role of texture species in the textual analysis as well as the literary criticism.

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The study of thermal processing on Persian Sturgeon caviar (Osetra) properties (color-texture) through pasteurization and determination of kinetic changes can be used for selection of suitable time-temperature combination to have a high quality product. In this study thermal processing was carried out at 55, 60, 65, 70, and 75°C for 120, 90, 70, 50 and 40 minutes, respectively, then textural indexes(hardness, cohesiveness, chewiness, packability, maximum force) and sensory properties of pasteurized caviar(appearance, odor, texture and taste) were investigated. The result showed that the packability of caviar samples was decreased between 55^oc to 70^oc but it was increased at 75^oc temperature but the other textural properties (hardness, cohesiveness, chewiness, maximum force) were increased with increasing pasteurization temperature. The study of panelists’ sensory evaluation result showed that the temperature of 75^oc in comparison with 55^oc and 65^oc caused significant differences) P<0.01) in appearance, texture and taste of pasteurized products.

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According to the four semiotic regimes proposed by Eric Landowski, the social semiotician of post Gremassian tradition, four different space regimes entitled space, "network", "texture", "spinning" and "the abyss", can be distinguished one from the other. In fact, the basis of these spatial regimes goes back to semiotic and interactive systems. The semiotic system of "programmation" or operation in the world, whose basis is "order" is the basis of the texture- spatial system.The semiotic manipulation system based on intentionality is the basis of the network spatial regime. The rotating or spiral- spatial system is defined by the semiotic regime called "abyss" based on the perceptual-sensory state and, finally, the spatial regime which relies on the semiotic regime of accident based on luck. The main purpose of this article is to introduce each of these spatial regimes and to discuss the formation of each of them. The current research tries to investigate the basics and infrastructure of each of these spatial regimes proposed by Eric Landowski's semiotic and interactive regimes