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Mayetiola destructor (Say, 1817) originated in the Fertile Crescent region of the Middle East and is one of the most serious pests of wheat, rye and barley and more than 16 Poaceae wild species. Here, we report the occurrence of this species as an invasive pest for the first time in Iran. It was detected in wheat fields and rye in Qüshchï Pass, Urmia environ, West Azarbaijan province (September 2020) as well as in wheat fields in Bil-e Savar, Ardabil province (July 2024). The diagnostic characters and its life history as well as the photographs of the adult male and female, larvae, puparium, male genitalia and wing venation are provided. This is the second species from the genus Mayetiola that has been reported from Iran. To prevent the spread of this destructive pest in Iran, suitable management practices are urgently needed.

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  Considering the high importance and the stand of bread in the nutrition of Iranian people, a research on making bread with rye flour in order to have a variety of bread was carried out. In this research the possibility of baking two different types of bread with proportion of 60% rye flour and 40%wheat flour as rye bread and 40% rye flour and 60% wheat flour as wheat bread was studied. The foresaid types of bread were baked with yeast and sourdough, using both Berlin and Detmold methods. The baking was done three times and the produced types of bread Were evaluated from organoleptic point by panelist. The evaluation table was designed according to the views gathered from citizens and in accordance with the scientific and practical Criteria and or the basic of 7 characteristics of bread. The statistical method was based on the random selection and factorial experiments. The results show that although rye bread may find specific stand in the bread making, taste of people will remain in favor of wheat bread. Also using multi stage sourdough with long period of fermentation will promote the quality of bread from the aspect of the foresaid 7 characteristics. The lowest rank refers to rye bread using yeast in production which indicates not using sour dough will adversely affect the quality of rye bread.

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    Aim of pre-treatment drying of mulberry was to reduce the moisture content to a level that allows safe storage over an extended period. In this research after different combination of ethyl oleate pretreatments, mulberry was dried industrially (cabin dryer). Dried mulberries packed in polyethylene and polystyrene and preserved for 5 months in 20ْ c. Non Enzymatic Browning was tested at 440 nm by spectroscopic method. Organoleptic tests were done by trained panelists. Hardness, Cohesiveness, Springiness and Chewiness of dried mulberries were measured by a texture analyzer. Statistical method was factorial in frame of completely randomized design with two factors and three replicates. Factor A was different pretreatments and factor B was packaging type. The results showed that Least intensity of brown color was in dried white mulberry pretreated by ethyl oleate 2% +ascorbic acid1% and then in ethyl oleate 2% +potassium meta bisulfate 0.5%  treatments . The lowest total count was in white mulberry in ethyl oleate 2% +potassium meta bisulfate 0.5%.  The results of Panel tests showed highest score for texture, color, odor, taste and overall acceptance in pretreatment of fruits with ethyl oleate 2% +potassium meta bisulfate 0.5%. The results of rheological tests showed that the highest score for chewiness was in white mulberry pretreated with ethyl oleate 2% +potassium meta bisulfate 0.5%. White mulberry pretreated and packaged in poly styrene had the lowest scores for brown color and total count after 5 months storage. Totally it is concluded that dried white mulberry pretreated with combination of ethyl oleate 2% and potassium meta bisulfate 0.5% and packed in poly styrene preserved its  qualitative, sensory and rheological characteristics after 150 days in 20ْc .  

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Symbolic interactionism is a social theory that takes into account both explicit and implicit activities of people (like thoughts) and studies social behavior by emphasizing on human interactions. In this study, the theory of symbolic interactionism was studied with a descriptive and analytical technique to study Nafsat Almasdur, an important historical and literary book written in seventh century AH. The subject of the book is the difficulties of the author. This ancient text is reread in the framework of sociological theory as the first step in reflecting the symbolic interactionism theory on a trace from Moguls in Iran. The study shows that social behaviors of the author, people, Moguls and the king of Kharazmshahi, due to their significant symbols, result in complicated patterns and these patterns are the foundations of interactions and differences in groups in the society.
 

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The pureness and righteousness of Siyavash – the mythological protagonist in Firdausi's Book of Kings – that were trialed by his passing across fire, took root in the depth of Iranian people's believes and ideas. In the chivalric romance of Sir Gawain and the Green Knight, that has a high status in English and European literatures, Gawain too, as one of the purest knights of king Arthur, after being successful in passing a series of trials – that like Siyavash's trial had a supernatural nature – proves his personal virtues. Through an integration of the structuralist theories of Claude Levi Strauss and Northrop Frye, this research intends to provide a critical framework to study the form and content of these two stories in order to determine their similarities. Here "similarities" refers to the archetypes and mini-myths that have been stated in the narrative plot of the romance of the two stories in the dual contrast of nature versus culture. On the ground of this basic dual contrast the two protagonists pass their "intrinsic" and " "superficial" archetypal trials to prove their righteousness. Moreover, the two stories restate the two basic archetypes: Death and Rebirth, as well as the Terrible Mother.

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At present one of the bread problems in our country, is its quality that has an important role in wastage. Among traditional breads, sangak has a better nutritional value and organoleptic properties, but unfortunately it's shelf-life is short and stales quickly. Addition of rye flour to wheat flour IS one of the methods which is used in retarding bread staling. Since rye flour has a high amount of pentosan , its addition to wheat flour improves bread shelf-life. In this research the effect of  adding rye flour to wheat flour on sangak bread shelf life also its influence on sensory characteristics of produced breads was investigated. At first rye and wheat four properties including moisture, ash, protein content, falling and zeleni number, and physical properties i.e particle size was determined. Then mixture samples were prepared by adding different ratios of 5, 10, 25 percent of rye flour to wheat flour. Physical, chemical and rheological properties of the samples and mixtures were determined. Doughs were prepared and composite breads were baked. Finally, rye breads were examined organoleptically by a trained sensory evaluation panel, one, 24 and 48 hours after baking for acceptance and staling rate. The results indicated that:addition of rye flour to wheat flour did not have significant influence on dough rheological properties such as farinographic and extensographic properties, however sensory characteristics of samples were affected i.e increasing rye flour resulted in form, shape and porousness improvement of samples but it had a negative effect on upper and bottom surface properties, coincidence no change was observed about samples chewing ability and hardness.

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Many research studies have been performed on forced convection (active) solar dryers for fruit and vegetables. A short survey of these showed that applying the forced convection solar dryer not only significantly reduced the drying time but also resulted in many improvements in the quality of the dried products. Active indirect and mixed-mode thin layer solar drying experiments were conducted on Sultana grapes. A combination of a solar air heater and a cabinet dryer was designed, constructed and tested for this product in the Agricultural Engineering Department at Shiraz University, Iran. Three air flow rates (0.085, 0.126 and 0.171 m3 s-1) and two types of drying systems (indirect and mixed-mode) were adopted. The south wall of the drying chamber was covered by a sheet of glass for mixed-mode and the glass sheet was covered with a thick sheet of cloth for an indirect solar drying system. Seven well-known thin layer drying models were used separately to fit the mixed-mode and indirect type experimental data for Sultana grapes. For experimental indirect data, the Modified Page model (r= 0.998, χ2= 0.000241) and for experimental mixed-mode data, the Page model (r= 0.999, χ2= 0.000169) showed the best curve fitting results with highest r (correlation coefficient) and lowest χ2 (reduced chi-square) values. The constants in these models explain the effects of drying parameters, air velocity and temperature. To take account of these effects, the best correlation equations between the constants and drying parameters were also introduced using multiple regression analysis.

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Rye is one of Iran's most important crops, known as Secale, belonging to the Poaceae. In this research, genetic diversity of 39 families of rye populations from different regions of Iran, the USA, and the Soviet :union: was evaluated with the ISSR marker. The results showed that 8 ISSR initiators produced 48 bands which included 18 polymorphic bands (37.5% polymorphism). The mean of polymorphic information content (PIC) and marker index value (MI) for ISSR primers was 0.15 and 7.2 respectively. The highest PIC (3.0) was related to primer 5+6 and the highest MI (0.96) reached for primer 1+6. After observing polymerase chain reaction products on an agarose gel and scoring DNA bands, the analysis was performed with NTSYS software. The cluster analysis dendrogram of UPGMA and Jaccard's similarity coefficient divided the rye populations into 9 groups, the results were compiled with grouping by principal component analysis. The results of analysis of Molecular Variance indicated an in-species variation more than inter-species variation. The mean Nei genetic variation (h) was 350 and the mean of Shannon index (I) in rye species was 523, which indicates a relatively good variety within species. The results showed that the ISSR marker was a useful tool in determining genetic variation of inter and intra specific of rye.

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In this research a new laboratory solar-vacuum dryer was designed and fabricated to study drying behavior of pomegranate arils with heat source of solar energy. Drying of the samples was implemented at the absolute pressures of 10, 20, 40 and 60 kPa. Impact of different absolute pressures on moisture loss trend, effective moisture diffusivity, color and shrinkage of pomegranate arils, dried in solar-vacuum dryer was studied. With regression analysis of the applied models, proved that the Midilli model had supremacy in drying behavior prediction of pomegranate arils. Results indicated that with decreasing absolute pressure, drying time was decreased. Minimum drying time was related to the absolute pressure of 10 kPa. Effective moisture diffusivity of the pomegranate arils was estimated at the ranges of 3.09×10^-10 to 4.13×10^-10 m²/s.Total color changes and shrinkage percent of the pomegranate arils were estimated at the ranges of 17.4 to 22.1 and 67.58% to 74.45%, respectively.    

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To increase agricultural crops’ quality and to minimize losses in the final product and used energy during the drying process, major drying system parameters should be continuously controlled. Precise control of such parameters is attained by using automatic control systems. To optimize the overall dryer efficiency in a forced convective solar dryer, a controller was designed, constructed and evaluated. The dryer fan speed was chosen to be the controlled variable. Based upon the mathematical relations and a monitoring of the air inlet temperature to the collector, the air outlet temperature from the collector and the air outlet temperature from the drying chamber, the dryer efficiency was determined. Using the dryer control program the current and the optimized dryer efficiencies were calculated, compared and the fan speed changed accordingly to maintain the optimized efficiency. Experiments were carried out in three replications (in three days) with the results showing that the system was capable of controlling the fan speed to obtain the optimum efficiency. The dryer equipped with the designed control system worked with its highest efficiency throughout the day. Statistical analysis showed that the control system highly improved the dryer efficiency throughout its operation at a 1% probability level.

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Solution potassium (So-K) and exchangeable K (Ex-K) extracted by NH4OAc are the major sources of potassium used by plants, but initially non-exchangeable K (NEx-K) can also contribute significantly to plant uptake. Perennial ryegrass (Lolium Perenne, cv. Roper) was successively planted in ten surface soil samples with different clay mineralogical composition belonging to five soil types to determine the contribution of Ex-K and NEx-K to K availability in the greenhouse during 260 d (five cuttings). Before planting, soil samples were leached to remove So-K and Ex-K so that the plants would use more K from the NEx-K pool. The leaching was performed using 0.1 M chloride solution containing Ca and Mg in the molar ratio of 4:1. The soil types having initially high NEx-K contents showed a high K uptake. A highly significant positive correlation was observed between total K uptake and illite content for the unleached soils (r = 0.81, P<0.01) and the Ca/Mg leached soils (r = 0.75, P<0.01). Significant declines in the plant K concentration values were observed between the first and the last cutting: from 4.1 to 2.3 g kg-1 (a drop of 45%) for the unleached soils and from 3.4 to 2.1 g kg-1 (a drop of 39%) for the leached soils. By the five cuttings of ryegrass, the concentrations of NH4OAc-K had significantly (P<0.01) declined in all unleached and leached soils. A pronounced decline in NH4OAc-K concentrations (a drop of 86% for unleached soil and 89% for leached soil) were detected in the soils belonging to Typic Calcixerepts containing high amount of illite. The NEx-K uptake by ryegrass ranged from 421 to 859 mg kg-1 for the unleached soils and from 410 to 574 mg kg-1 for the leached soils. Among the soils, NEx-K uptake accounted for up to 96% of the total uptake removed by five harvests of ryegrass herbage. For the unleached soils, NEx-K uptake was significantly (P<0.01) related to total K uptake. There were large differences in NEx-K uptake from soils that had similar NH4OAc-K values. Hence, K buffer power and soil types coupled with available K must be taken into account when planning any application of K.

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The short arm of rye (Secale cereale L.) chromosome 1 (1RS), besides being part of the rye genome, is present in many hundred wheat cultivars as either 1RS.1BL or 1RS.1DL wheat-rye translocation. In this study, the distribution of the wheat–rye translocation was examined in 33 Iranian winter and spring wheat cultivars, nine of which had a known donor of 1RS.1BL translocation and the other 24 were randomly selected cultivars without a known source of 1RS.1BL in their pedigree. The presence of the translocation was verified in 4 cultivars, using genomic in situ hybridization analysis. We also compared the Na+ exclusion and K+/Na+ ratios in leaf and root of the identified 1RS.1BL translocations and in eight randomly selected non-translocated (NT) control cultivars grown in hydroponic solutions, containing 0 and 200 mM NaCl. Mean comparisons showed that the 1RS.1BL cultivars (Atrak, Dez, Falat, Rasul) had significantly lower rates of whole plant dry weight and root dry weight in the presence of 200 mM NaCl compared with NT control cultivars. No significant difference was observed between translocated and NT cultivars for Na+ concentrations and K+/Na+ ratios in their leaves or roots. Although, there are many useful genes in 1RS arm, it has no substantial contribution to Na+ exclusion in comparison with NT controls at seedling stage.

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Present study were investigated to evaluation the quality parameters in drying of Aloe vera in three temperatures (40, 50, 60 °C), air velocity (0.5, 1, 1/5 m/s) and hot air recycling (0, 50 and 75%) in order to reduce waste. The results showed that with increasing temperature, the samples showed less resistance to color change. The highest difference dried gel was at 70 °C so that the increasing air velocity and temperature was increased this index. Also, the maximum change pH and shrink were obtained to be 0.58 and 86.2%, at 60 °C and 1.5m/s respectively in case without recycling hot air, while its minimum value 0.3 and 70.6% were at 40 °C and 0.5m/s in case with 75% recycling hot air, respectively. The maximum value of rehydration water was obtained to be 301%  at 40 °C and 0.5 m/s in case with 75% recycling hot air, while its minimum value 199%  were at 60 °C and 1.5m/s in case without recycling hot air.

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Pistachio plays an important role as exportation of Iran. The method of drying process has a remarkable influence on the quality of dried products. There are various methods for drying pistachio; however, choosing a suitable method of drying depends on  reliability, healthiness and rapids. In current research, the effect of temperature in three levels of 40, 50 and 60°C and rotational speed of the dryer agitator in three levels of 5, 10 and 15rpm on reduction rate of drying period and drying kinetics of a common Iranian pistachio (Kalleh Ghoochi v.), in a new intelligent- vacuum rotary dryer, was investigated. This dryer  was consisted of a cylindrical chamber and a twin electrical heater which dried products in a vacuum medium. The experimental data was analyzed in a statistical software "SPSS 10 "  In accordance with the results, temperature and rotational speed of the agitator had a significant effect on drying period. When temperature and speed were 60°C and 15rpm respectively, drying period was short and equaled  185 min, but in temperature of  40°C and speed of 5rpm, drying period was long and equaled 325 min.  Increasing the temperature also increased the rate of drying  significantly. Results indicated that increasing  temperature from 40°C to 50°C caused 25% decrease in the drying period and increasing temperature from 40°C to 60°C caused 39% decrease in drying period. 

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In this research drying kinetics, moisture diffusivity and determination of most appropriate mathematical modeling and activation energy of Mazafati dates species were studied under a cabinet solar dryer.Drying experiments were carried out at three air temperatures of 50, 65, and 80ºC and three air velocities of 1.0, 1.5, and 2.0 m/s. Effect of temperature and air velocity evaluated on drying time and shrinkage by using a completely randomized statistical design. Results showed that the effects of temperature and air velocity are significant on drying time. The average increase of temperature from 50ºC to 80ºC caused the drying time to decrease by 70.77%. For determination of most appropriate model, the highest value of R² and the lowest values of c² and RMSE were used. For mathematical modeling, eight empirical models were fitted on experimental data and the best model was selected. The result of regression analysis showed that Page model has the best fitting with data. Moreover, the lowest and highest value of moisture diffusivity were obtained as 4.309×10^-10 and 0.0188×10^-9  m²/s at temperatures of 80^°C and 50^°C, respectively. Also the values of activation energy in the drying of Mazafati dates species were found between 31.22 to 42.27 kJ/mol.  

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  This research carried out in order to corn kernels drying by using a discontinuous rotary drum dryer. This research evaluated the effect of drying air temperature and velocity of the rotating cylinder parameters on the drying time, breakage percentage, cracking, burn kernels and the disruptive energy of corn kernels. For this purpose, a batch dryer rotating cylindrical drum rotation is designed and developed. Intake air temperature parameter Was considered at four levels of 40, 60, 80 and 100 °C and the drum rotation speed at three levels of 2, 6 and 10 rpm. The results indicated significant interaction effect of temperature and speed rotation cylinder on maize grain drying. The lowest time kernels corn drying and the cylinder rotation speed was at 100 °C and 2 rpm, respectively. With increasing temperature of dryer from 40 to 100 °C, grain drying time is reduced to less than a quarter but; with increasing rotation speed of the cylinder drying time was increases. During the drying process, the interaction of temperature and rotation speed of the cylinder has no significant effect on broken kernels-corn. The maximum percentage of broken grains of corn is in 10 rpm rotation speed. Interaction of temperature and rotation speed of the cylinder is significant at the one percent level on cracked and burned grains. The More of the cracks and burn is in 100 °C temperature and 2 rpm of rotation speed.  

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Short and medium infrared radiation implemented as an energy source in drying process under vacuum conditions. Any comparative study was not carried out between these two energy sources in drying process of agricultural products. In this study, effects of short and medium wave of infrared were evaluated and compared on drying behavior of peach slices under vacuum condition. Drying of the samples was implemented under both the energy sources at the absolute pressures of 20, 40 and 60 kPa and drying temperatures of 50, 60 and 70°C. Drying behavior of peach slices as well as the effect of drying conditions on moisture loss trend, effective diffusion coefficient, color and shrinkage of peach slices, dried in an infrared-vacuum dryer were examined. Effective diffusion coefficient of peach slices under medium wave infrared at different drying conditions was more than short wave infrared in the ranges of 2.6×10^-11 to 1.4×10^-10 m²/s. Total color difference and shrinkage of peach slices under short wave infrared at different drying conditions was less than medium wave infrared in the range of 6.6 to 8.7 and 7.8% to 9.7%, respectively. Minimum total color difference of peach slices under short and medium wave of infrared were obtained 8.2 and 14.8 and minimum shrinkage of peach slices under short and medium wave infrared were achieved 46.7% and 55.9% respectively.  

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Economic value of the rice product is determined by the quality of rice after paddy conversion operation to white rice. Conversion Coefficient and crack percent are two important indices for determining the quality of rice after conversion operation that type of dryer used is effective on level of these indices. In this study effect of air temperature was studied in four levels (40, 45, 50 and 55°C); final moisture in three levels (8-10, 10-12, and 12-14%) and rice variety in three levels (Tarom-domsiah, Hashemy, Shirudy) on crack percent and conversion coefficient during the drying in a fluidized bed dryer. Experiments were conducted in the factorial design with three replications and three factors 3×3×4. Results showed that conversion coefficient of Tarom-domsiah, Hashemi and Shiroodi varieties reduced with increasing of moisture at all four temperature levels. In order to dry rice, temperatures 40°C and 50°C for Tarom-domsiah variety and temperature 55°C for Shiroodi variety lead to the best conversion coefficient. Crack percent of Hashemi variety increases with rising of drying temperature but crack percent of Shiroodi variety is reduced. Minimal crack percent of Tarom-domsiah, Hashemi and Shiroodi varieties is gained at temperatures (45°C and 50°C), 45°C and 55°C respectively. Hence, it is recommended to use temperatures mentioned for drying of these varieties in order to obtain minimal crack content.

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Drying characteristics of green pea (Pisum satium) with an initial moisture content of 76% (db) was studied in a fluidized bed dryer assisted by microwave heating. Four drying air temperatures (30, 40, 50 and 60ºC) and five microwave powers (180, 360, 540, 720 and 900W) were adopted. Several experiments were conducted to obtain data for sample moisture content versus drying time. The results showed that increasing the drying air temperature resulted in up to 5% decrease in drying time while in the microwave-assisted fluidized bed system, the drying time decreased dramatically up to 78.8%. As a result, addition of microwave energy to the fluidized bed drying is recommended to enhance the drying rate of green pea. Furthermore, in this study, the application of Artificial Neural Network (ANN) for predicting the drying time (output parameter) was investigated. Microwave power, drying air temperature, and green pea moisture content were considered as input parameters for the model. An ANN model with 50 neurons was selected for studying the influence of transfer functions and training algorithms. The results revealed that a network with the logsig (Log sigmoid) transfer function and trainrp (Resilient back propagation; Rprop) back propagation algorithm made the most accurate predictions for the green pea drying system. In order to test the ANN model, the root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) were calculated and showed that the random errors were within and acceptable range of ±5% with a coefficient of determination (R2) of 98%.