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RISS 인기검색어
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- 저자 : Nafchi, Abdorreza Mohammadi (검색결과 3 건)
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Mahjoob, Raheleh,Nafchi, Abdorreza Mohammadi,Amiri, Elahe Omidbakhsh,Farmani, Jamshid 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content (SFC) and slip melting point (SMP), and does not affected the peroxide value. With the increase of FHPO ratio, oil stability index, SFC and SMP increased in both the interesterified and non-interesterified blends. Fats with higher FHPO ratio had narrower plastic range, as well. Compared to the initial blends, interesterified fats had wider plastic ranges at lower temperatures. Both the non-interesterified and interesterified blends showed monotectic behavior. The Gompertz function could describe SFC curve (as a function of temperature, saturated fatty acid (SFA) content or both) and SMP (as a function of SFA) of the interesterified fats with high $R^2$ and low mean absolute error.
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Raheleh Mahjoob,Abdorreza Mohammadi Nafchi,Elahe Omidbakhsh Amiri,Jamshid Farmani 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.2
In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content (SFC) and slip melting point (SMP), and does not affected the peroxide value. With the increase of FHPO ratio, oil stability index, SFC and SMP increased in both the interesterified and non-interesterified blends. Fats with higher FHPO ratio had narrower plastic range, as well. Compared to the initial blends, interesterified fats had wider plastic ranges at lower temperatures. Both the non-interesterified and interesterified blends showed monotectic behavior. The Gompertz function could describe SFC curve (as a function of temperature, saturated fatty acid (SFA) content or both) and SMP (as a function of SFA) of the interesterified fats with high R2 and low mean absolute error.
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The Essential Prerequisites of Agile Transition and Adoption: a Grounded Theory Approach
( Taghi Javdani Gandomani ),( Mina Ziaei Nafchi ) 한국인터넷정보학회 2016 인터넷정보학회논문지 Vol.17 No.5
Prevalence of Agile methods in software companies is increasing dramatically. Software companies need to employ these methods to overcome the inherent challenges of traditional methods. However, transitioning to Agile approach is a topic of debate and there is no unique and well-defined transition model or framework yet. Although some research studies have addressed barriers and strengths behind the successful Agile deployment, it seems that this process still needs to be studied more in depth. The rationale behind this is the socio-technical nature of Agile transition and adoption. Particularly, the challenges and problems that software companies are facing during Agile transition, show that this process in more difficult than expected. Conducting a large-scale research study revealed that Agile transition and adoption process needs to be supported by several critical prerequisites. This study adopted a Ground Theory with the participation of 49 Agile experts from 13 different countries and empirically identified seven transition prerequisites. These prerequisites focus on the different aspects of the transition. The main aim of this paper is proposing these prerequisites and theoretical and practical implication of these prerequisites. Providing these prerequisites before moving to Agile increases chance of success in Agile transition and adoption and leads to fewer challenges during the change process.
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