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Like other people with disabilities are entitled to the comfort of roads, streets, offices and banks in this regard with the problem and hinder traffic and do not. Failure to comply with appropriate legislation and remove architectural barriers at the level of problems for people with disabilities, veterans, people with disabilities, the elderly and .... Buildup. The purpose of this study was to create flexible urban streets and in accordance with the wishes and needs of the disabled. Cochran method is used. And randomly assigned 384 people with disabilities and 164 officials were evaluated. To collect data, a questionnaire was used. And data analysis, was done with SPSS software. The findings showed that in Region 2 and 10 of Tehran has been partially consistent with the standards. And if the implementation rules and regulations tailored to the needs of the disabled community, the movement of other people will improve.  In the current situation for lower share of the disabled population of the total population in the census; Lack of sufficient financial resources of municipalities, And a lack of understanding of the necessity of implementing rules and regulations tailored to the needs of the disabled community by the relevant authorities is the most important reasons the lack of compliance passages tailored to the needs of persons with disabilities.

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Effect of controlled atmospheres (CAs) at various concentrations of CO₂, N₂ and O₂ on the lethal times of Tribolium castaneum and Trogoderma granarium was investigated at 20 and 30 ºC. Experiments were performed using a recirculatory multi-flask apparatus. The results revealed that, the shortest times (0.1, 0.3 and 0.9 day for adults, larvae and pupae, respectively) required to obtain 50% mortality of T. castaneum stages were at 100% CO₂ followed by 75% CO₂, 50% CO₂, 99% N₂ + 1% O₂ and 25% CO₂, at higher tested temperature (30 ^°C). Adults were more sensitive to the different treated CAs than larvae, while pupae were the most tolerant stages. Diapausing larvae of T. granarium were the most tolerant to all treated CAs at tested temperatures. The effectiveness of CAs to decrease its LT₅₀ values were 100% CO₂ followed by 99% N₂ + 1% O₂ and 98% N₂ + 2% O₂ at 30^°C. It may be concluded that diapausing larvae are more difficult to control with CAs than normal larvae. A treatment with N₂ relying on the absence of O₂ will take a longer treatment time to control the diapausing larvae and in late winter, exposure times needed for control may be even longer. If CAs were to be applied under such circumstances, a high content of CO₂ would be the best option to achieve control in a comparatively short time.

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  Food protection has always captured the mans mind. In a way that, through many years he has used different ways and methods in protecting his needs such as preservation of agricultural products by cold storage, shrink wrapping and controlled or modified atmosphere packaging. In this investigation, effects of modified atmosphere packaging (MAP) with 3% O2 and 1% CO2 in polypropylene film with two thicknesses, 30 and 40 micron., and temperature treatments, 1 and 4˚C in cold storage with 85-90% relative humidity, for 4 weeks on two types of lettuce (Cos and Crisphead) were considered. The experiments as well as percentage of weight loss, humidity, chlorophyll, total soluble solids, Vitamin C, sodium and potassium content and rate of ethylene production were performed. In the end of fourth week and after exit the cases from cold storage, apparent quality and marketable tests were done too. Experiments were done weekly, in five times, from beginning to end of storaging. The results showed that the potential of storaging for type Cos was better than type Crisp. Furthermore three weeks storage in 1˚C had the better effects on lettuce varieties. The result of analysis effect of MAP and polypropylene film showed that in Type Cos passive MAP in 40 micron polypropylene and active MAP in 30 micron polypropylene and in Type Crisp passive MAP in 40 and 30 micron polypropylene were the best treatments for preservation of quality and quantity characteristics of lettuce types.                                                                                       

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Piarom is considered as one of the most important semi-dried date fruits in Iran which has been highly affected by stored pests. The current study was aimed to evaluate the effects of the modified atmosphere packaging (MAP) and vacuum packaging (VAP) methods on storage pests control and date quality. To do so, Piarom variety were packaged in two package systems, including passive modified atmosphere and vacuum package system. The control samples were kept unpackaged. The packages were kept under two different storage conditions; at 4 °C and 55 ± 10% RH, and 25-27 °C and 70 ± 5% RH for 30, 60, 90 and 150 days. The experiment was carried out based on a completely randomized design arranged in factorial with four replicates. The results showed that Indian meal moth Plodia interpunctella (Hübner)and sawtoothed grain beetle Oryzaephilus surinamensis (L.) are the most important storage pests with 87.5 and 12.5% contamination, respectively. The passive MAP and VAP reduced the pests infestation rate significantly compared to control. Also, they could better preserve pH (5.88 and 5.85 for MAP and VAP, respectively) than the control (5.78). Changes in water activity in MAP and VAP were almost the same at the two storage conditions i.e., ambient and at 4 °C and was significantly different from the control. The maximum water activity change was observed in control treatment.

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Aspergillus flavus is a saprophytic fungus contaminating different food and nut products by aflatoxin which is a major problem worldwide. Modified atmosphere packaging (MAP) could be an effective method for control of saprophytic fungi and their toxins and secondary metabolites production. This study gives the consequences of fungal isolates growing under MAP condition on potato dextrose agar (PDA). Two isolates of A. flavus (A42 and CHAO50) were packed under 100% CO₂, 100% O₂ and vacuum conditions. The mycelial growth of fungal isolates on PDA was controlled up to 80% with CO₂ treatment. Under the vacuum condition, mycelial growth of the isolates was inhibited up to 30%, while 100% oxygen had no inhibition on mycelial growth. Examination of isolates A42 and CHAO50 under UV light showed that both isolates produced yellow pigments on aflatoxin producing ability (APA) medium after 10 days. The levels of aflatoxin B₁, B₂, G₁, G₂ and total aflatoxin were analyzed chromatographically. The results revealed that the highest concentration of total aflatoxin was produced by fungal isolates grown in an atmosphere of 100% O₂, while the level of aflatoxins was significantly reduced in 100% CO₂. 

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Influenced by the avant-gardism of his time, especially Expressionism and Surrealism, Hedayat in the Blind Owl chooses the horror genre, internal monologue, and a poetic structure to represent the psychology of the narrator. In this genre, the sense of fear and impending violence is often conveyed through the atmosphere of the story. The dominant ambience of the story is enhanced through not only direct description but also, and especially, the rhetorical figures such as simile and metaphor. In this article, I discuss what role these rhetorical techniques play in creating a suspenseful atmosphere of terror and emptiness the Blind Owl. This paper employs a formalist approach.

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  Barbari is one of the most common flat bread in Iran, with a relatively short shelf life. In this study different packaging material and gas composition inside the packaging were investigated in order to extension the shelf life of Barbari bread enriched with whole soy flour. Gas compositions of packages were selected as 70%CO2 and 30%N2, 50% CO2 and 50%N2 and normal air considered as control. Bread samples were packed into the different packaging i.e. oriented polypropylene (OPP) (33 μ) as the control, high-barrier laminated of Polyethylene terephthalate – Aluminum – Linear low-density polyethylene (PET–Al–LLDPE) (12-7-65), and vacuum bags PET-PET-LLDPE (12-12-65). Quality characteristics of bread samples were evaluated during 21 days of preservation in ambient condition (25 ± 1°C and 38 ± 2% relative humidity). Microbial stability of bread, texture as staling rate index and organoleptic quality of the new products estimated periodically. In the treated and control samples increasing Co2 concentration caused increase in the both hardness and shelf life. Organoleptic test showed that, CO2 gas affected the bread taste with undesirable taste under MAP (modified atmosphere packaging) storage. 3 layers Packages contains aluminum due to high resistance to vapour demonstrated more effect on maintaining quality and softness of bread during time. Vacuum package and 3 layers Packages also prevents microbial bread spoilage by prevention of oxygen entering in packages.

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  Unfavorable conditions in the production and storage of traditional breads, lead to a high decline in bread quality and thus severe damage and high economic losses. Hence, in this study Baked-Off Technology (BOT) and Modified Atmosphere Packaging (MAP) were used for increasing the shelf life of part-baked product. For this, part-baked Sangak bread was packaged in polyamide/polyethylene bags of 100 µm thickness with three compositions gas included %100 CO2, %50 CO2: %50 N2, %25 CO2: %75 N2 and air as a control and storage at 25° C for 21 days. During storage, quality and microbial features of product such as moisture, texture, total count and mold and yeast count was assessed at intervals of three days. The results showed moisture and texture of part-baked Sangak are not influenced by the atmosphere in the package. While the number of total microorganisms and also mold and yeasts are totally dependent on the amount of carbon dioxide used in the headspace. To increase the proportion of carbon dioxide, the growth rate of bacteria and fungi can be slow. In addition, in this study, significant effect of storage time on all of the qualitative and microbiological characteristics of part-baked Sangak was observed during storage.    

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Microbial spoilage and staling are the most important reasons for the amount of bread waste. In order to extend the bread shelf life, either different bread improvers such as hydrocolloids or appropriate specific packaging like modified atmosphere packaging (MAP) can apply. In this study, the effects of hydrocolloid on quality properties of Sangak bread were investigated. The gum Hydroxypropylmethylcellulose (HPMC) was added to the formulation at 0.5 and 1%) w/w of flour) concentration. As a control, no gum added formulations were used. Wheat bread samples were packaged in polyamid/ polyethylene bags with different gas combinations. Two gas concentrations tested included: air, and 100% CO₂. All packaged bread samples were stored at 25°C for 15 days. Quality and microbial features of bread such as moisture, texture, and mold and yeast count were assessed at intervals of three days during storage. Statistical analysis of the results of bread quality characteristics during storage revealed that, the gas in headspace of package did not significantly affect the product moisture content, while shear stress, maximum force and the microbial load of the samples were thoroughly impressed by it. So that with carbon dioxide, the growth of mold and yeasts was more limited. Also was observed all product quality characteristics change significantly during storage time. So that the reduced moisture were observed up to 12th day. Conversely hardness, shear stress and microbial load increased during the storage period. The breads containing 1% HPMC showed the lowest maximum force and shear stress. Control showed the highest moisture and mold and yeast count all over the storage period.  

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  Freshness of vegetables and fruits in the short term and long term is one of the important challenges of postharvest process. In this research, the effects of packaging type, modified atmosphere and temperature on the post harvest quality of tomato were investigated during storage. The treatments were considered as modified atmosphere packaging (passive and active) with two gas combinations (4%O₂+8%CO₂+88%N₂ and 8%O₂+4%CO₂+88%N₂), two types of package (polypropylene and polyethylene films) and two storage temperatures (4±1) and (20±2)ºC. The effects of above mentioned treatments were investigated using Completely Randomized Design with three replicates on the weight loss, firmness, soluble solids, titratable acidity and pH of tomato during 20 days storage. Analysis of variance results indicated that the effects of all treatments on the measured factors were significant (p<0.01). Tomatoes stored in polypropylene due to less thickness and more O₂ permeability preserved the quality of tomatoes better than those of polyethylene film.Also,storage temperature of(4±1)ºC maintained the quality of tomato much better than (20±2)ºCdue to slow down metabolic activities. The first gas combination (4%O₂+8%CO₂+88%N₂) was suitable due to higher CO₂ and respiration reduction. Tomatoes stored in polypropylene film and first gas combination at (4±1)ºC had the best quality after 20 days storage. In general, storage of products in the packages with modified atmosphere resulted in preserving quality and shelf life.  

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The effect of edible polysaccharide coating of Aloe vera and a packaging on physicochemical and biological properties of barberries during storage was examined. Barberries were treated with edible polysaccharide coating through immersion method and packaged under 0, 6 and 21% of oxygen concentration and maintained at 20 ºC for 12 weeks. During storage, moisture content, anthocyanin, color components and microbial characteristics were evaluated. The results showed that the effect of Aloe vera coating and packaging type on physicochemical and biological characteristics of barberries could be noticeable during storage time. Coating and packaging would reduce moisture loss, anthocyanin, brightness and redness. The number of aerobic microorganisms and amounts of mold and yeast in the samples treated with edible coating and packaging showed to be less than the control group during storage. Lastly, the results showed that coating with 10% of Aloe vera and vacuum packaging would further maintain color and anthocyanin, the main components of barberries.

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In this study effect of temperature, O₂ concentration and storage time were investigated on respiration rate of uncoated and coated pear (Dargazi Cultivar) using Sclerorhachis platyrachis essential oil of 0, 125, 250, and 500 ppm. Mathematical model using Michaelis–Menten’s equation, with the model constants described by means of an Arrhenius-type relationship was applied to predict respiration rate at various temperatures (4, 10, and 25 ºC) and O₂ concentrations to design modified atmosphere packaging (MAP) of pear in order to extend its shelf-life. Results showed that all factors affected respiration rate of the pears but the influence of temperature was most pronounced. Increase in temperature led to increase of respiration rate and reduction of positive effect of essential oil on this parameter reduction. Moreover, after about 100 hours, respiration reached equilibrium. Respiratory quotient of Pears at 4 and 10 °C was on aerobic limit. However, at 25 °C, after 110 hours, and reaching CO₂ to 23%, respiratory quotient passed the critical point. Finally, package containing 3.7% O₂ + 8.1% CO₂ + 88.2% N₂ was suggested as an appropriate MAP for storing the pears (Dargazi cultivar).
 

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The aim of this study was to determine the effect of temperature, pH, salt, citrus aurantium L. and modified atmosphere packaging (50% carbon dioxide, 45% nitrogen and 5% oxygen) on control of Staphylococcus aurous in fish tofu of type. Descriptive-analytic study was carried out in the year of 2017-2018. In this research, pH was 5.5, 6 and 7.5, and temperature was 4, 25 and 37 ° C, salt at 0, 1.5 and 3%, and orange essential oil at 0.025 and 0.05% was considered. According to the results, it is found that the lower the pH of the tofu samples is lower, Staphylococcus aureus is more restricted. For example, at pH 5.5 with 0.025 and 0.05% of orange essential oil in tofu samples, bacteria did not grow, but at pH 6 and 7.5 there was no growth of bacteria and growth was more than usual. There was an enormous increase in Staphylococcus aurous at pH 7.5 with 1.5% salts and orange essential oil 0.025% at temperatures of 4, 25 and 37 ° C. Increasing temperature to 25 ° C and 37 ° C, as well as at pH 5.5, 6 and 7.5, the growth of Staphylococcus aurous in tofu fish has been increased. In this study, the essential oil of orange herb was stored at 0.05 % at 4 ° C, 3% salt and pH 5.5, to control the growth rate of Staphylococcus aurous in tofu fish for 8 days.

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Meat is prone to contamination and spoilage due to its composition and production. Therefore, in order to extend its shelf life, the use of antioxidant and antimicrobial compounds has always been the focus of researchers' attention.The present study was conducted to evaluate effects of edible chitosan (2%) coating containing Cuminum cyminum essential oil (1%) on the shelf-life of meat in modified atmosphere packaging at refrigerated storage. The meat samples were separated into three groups uncoated (control), treated with chitosan coated without Cuminum cyminum essential oil and immersed in chitosan coated with Cuminum cyminum essential oil.
 Then Samples were packed in MAP (80% O2 and 20% CO2) conditions and stored at 4°C up to 21 days and evaluated periodically (on days 0, 3, 6, 9, 12, 15, 18 and 21) for microbiological (Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.) and chemical (pH, TBA and TVN) characteristics. Microbial analysis indicated that coating had significant influence (p<0.001) on reduction of increasing trends of Total microbial counts, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp.bacteria. From the aspects of chemical factors, the containing chitosan coating groups showed lower pH, TBA and TVN than those without coating. According to the results, chitosan coating significantly improved (P<0.05) quality of samples. This study also indicated that the effect of chitosan containing Cuminum cyminum essential oil on samples was to retain their good quality characteristics and extend the shelf life during refrigerated storage, which was supported by the results of microbiological, chemical, and sensorial properties.

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 In this study investigated the use of modified atmosphere packaging ( MAP ) to extend the shelf life of Iranian flat bread (Taftoon). Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2 , normal air and a coveraged samples as a control were used .The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated . However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP , but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 – 30% N2 and 30% CO2 – 70% N2. Modified atmosphere packaging extends shelf life of Taftoon as a flat bread and avoids mold growth in it.

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In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and flexible multi-layer films for extending shelf life of dried kashk at 20 ⁰C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging: ((70% N₂ + 30% CO₂), (48% CO₂ +48% N₂ +4% O₂), (30% N₂ + 70% CO₂)), and vacuum conditions, in this project. These samples, (Dried Kashk) were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)},4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3-layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobics count, pH ، organoleptical evaluations, and analyzed by SPSS. The shelf life , dried kashk were reported in 4-layer , under conditions (70% CO₂ + 30% N₂ ) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 60, 55, 45 days in (30% CO₂ + 70% N₂ )  and in ordinary conditions were 40 , 30 days, in 3 layer (AL:12), under conditions (70% CO₂ + 30% N₂ ) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 50, 45, 35 days and in (30% CO₂ + 70% N₂ ) and in ordinary conditions were about 30,25 days, with 3 layer (AL:7), under conditions (70% CO₂ + 30% N₂) & (vacuum) & (48% CO₂+ 48% N₂+ 4% O₂) 40, 35, 30 days, in (30% CO₂ + 70% N₂ ) conditions 25 days and in ordinary condition were 20 days.
So,the usage of 4-layer , under conditions (70% CO₂ + 30% N₂) for shelf life prolongation of dried kashk was evaluated better for long times.
 

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Iran is one of the largest producers of pomegranate fruit in the world. Plenty of pomegranates produced are freshly consumed; however, fresh pomegranate consumption is not easy due to its nature. Pomegranate seeds are never sold fresh as in other ready-to-eat fruit packages in stores. For this purpose, in the present study, fresh pomegranate seeds were packaged in polyethylene-polyamide packages under atmospheric conditions modified with carbon dioxide: oxygen: nitrogen in three compounds: 15:10:75, 30: 0: 70, 0: 0: 100 were packaged and kept in refrigerator for two weeks. Pomegranate seeds were evaluated for sensory properties, biochemical parameters and the growth rate of yeast, Enterobacteriaceae, psychrophilic and mesophilic microorganisms. The results showed that packed pomegranate seeds in the presence of the highest amount of carbon dioxide (30% carbon dioxide+ 70% nitrogen) were significantly different from the other treatments, had the longest shelf life and more score in terms of sensory properties. It was also found that high levels of carbon dioxide in packaging significantly reduced the growth of psychrophilic, mesophilic, Enterobacteriaceae and yeast microorganisms.
 

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Shelf life is the amount of time that corresponds to an acceptable reduction in food quality under certain conditions. This feature depends on various intrinsic and environmental factors such as the nature of the food, storage processes, coating and the type of packaging, and it affects the stability of the product. The ability to estimate shelf life is of considerable commercial value, but there is no reliable method for this purpose for fresh pistachios. The aim of this study was to create mathematical models to predict the shelf life of food, using Badami's fresh pistachio samples coated with chitosan edible coating in different concentrations (0, 1, and 1.5%) under three atmospheres including ambient atmospheric condition, passive MAP, and active MAP. The shelf life study was performed at 5°C and a multivariate prediction of instrumental and sensorial firmness was performed through kinetic models. In this study, fresh pistachios coated with 1.5% chitosan under active MAP had the highest estimated shelf life (86 days). Also, obtained models were able to estimate the softening time to the end-point of shelf life in different conditions of coating and packaging of fresh pistachios.

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Mechanical injuries in to the tissue of ready-to-eat fresh-cut ​​lettuce usually cause stresses which leads to increasing respiration rate. The shelf life of this product depends on the processing and packaging steps, the type of packaging film and the environmental conditions during storage. The purpose of this study was to evaluate the effect of storage time, storage temperature, immersion pretreatment and the number of perforations of packing film on the crispness coefficient and sensory evaluation (total acceptance) of fresh-cut packaged lettuce stored under modified atmospheric condition and also development of shelf-life kinetic model of this product. For this purpose, 250 g of the lettuce strips were washed and immersed into two different concentrations (1.5/0.5 and 1.5/0.1) of CaL/Cys, then packed and sealed in low-density polyethylene packaging films (LDPE, 42 μm thickness) with no perforation (N-MAP: 21% O2, 0% CO2) and 20 and 40 perforations per m², respectively. The study was carried out at two temperatures of 5 and 10 °C, for a storage time of 12 days. Indices of quality maintenance, i.e., crispness coefficient and sensory evaluation (total acceptance) were investigated. Furthermore, a mathematical model was developed to describe the kinetics of changes in crispness coefficient and sensory evaluation. Then, the shelf life of the samples was predicted based on sensory evaluation. The results showed that changes in selected targeted parameters could be best described by a zero-order. The prediction of shelf life of fresh-cut lettuce samples showed that samples treated with 1.5%CaL/0.1% Cys packed in 20-PM-MAP, stored at 5°C and 10 °C and samples treated with 1.5%CaL/0.5% Cys packed in 20-PM-MAP stored at 5°C, had a shelf life of 12.62, 12.59 and 11.59 days (with no significant difference at p < 0.05), respectively.