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The study of the relationships between physical properties such as mass, volume and size of fruits is very important.In this research via CT scan, the relationship between physical properties of pears and storage times with bruise due to the loading force was investigated. Before loading and storing, 50 pears were examined using CT scan and 27 pears with zero bruise percentage were selected. Dimensions of pears (length, width, thickness) were measured, then properties such as the equivalent diameter, geometric mean diameter, spherical coefficient, surface area and aspect ratio of calculus were calculated, then selected pears were subjected to quasi-static loading with a thin edge pressure with three forces of 70, 100 and 130 N and 5, 10 and 15 d storage was used to investigate the effect of forces on pears. Then, after loading and storing, using the CT scan in each period of storage, the rate of pear bruise was calculated. The results of the experiments showed that there is an inverse relation between geometric diameter, arithmetic and equivalent diameter, spherical coefficient and aspect ratio with the bruise percentage. Also a direct and unreasonable relationship between the level of the surface area and the percentage of bruising. Overall, it was found that, the pears have a higher surface area, the higher the percentage of a bruise.

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In this research, carrots were first cut into equal pieces and then subjected to different treatments at different levels. The voltage levels were at 40, 60 and 80 volt in ohmic pretreatment and at 3, 5, and 7 minutes. The parameters studied in the blanching pretreatment included time, with different levels of 5, 10, and 15 minutes. Immediately after pretreatment, samples were dried in microwaves at 360, 600 and 900 watts. Finally, for each case of microwave dried and pretreated samples and their different levels, the energy efficiency values and their lost energy were calculated. According to the results, in the majority of cases, we see that increasing the amount of microwave power increases the energy efficiency, and subsequently, the lost energy decreases, so that the maximum value was 15.8797%. In the study of the effect of voltage in the ohmic pretreatment, a similar result was obtained, with the highest energy efficiency of 15.7061%. Also, in evaluating the effect of time parameter in ohmic pretreatments, it was observed that with increasing pretreatment time, the amount of energy efficiency was also increased and the energy lost was reduced, so that the highest amount of energy efficiency and the lowest amount of energy lost were respectively 15.7409% and 8.2358 MJ were measured.

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The moisture content of the beans and the pods of the green beans were determined and the samples were then subjected to ohmic pretreatment at the specified levels. For this purpose, force-deformation device was used. Static loading was performed to determine the mechanical properties of the pre-treated specimens. Experiments were carried out in a completely randomized design with factorial experiment. The effect of ohmic heating parameters at three time levels of 3,6 and 9 minutes and three voltage levels of 30,50,70 V and for vertical loading at one surface was investigated. The results showed that both factors (ohmic heating time and voltage value) had a significant effect on fracture force and other mechanical properties, so that with increasing ohmic heat duration the amount of fracture force and other mechanical properties decreased. The result of the loading was that in the fracture force section of the grain the maximum value of 3 minutes was 30 V with a value of 19.193 N and the lowest value was 9 minutes with a voltage of 70 grain equal to 5.58 and in the discussion of grain failure energy the highest and The lowest values ​​were 21.622 N and 5.77 N respectively, which were 30 V and 3 min for maximum and 70 V and 6 min for minimum. In the discussion of the fracture force of green bean pod with grain the highest value was 30 V and 3 min time equal to 578.13 N and 72.35 N 35 min which was 70 V and 3 min time and also the highest and lowest energy The fracture-like fracture force of this sample at the same time and voltage were 656.49 and 187.38, respectively.

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In this study, the influences of drying conditions on the mass transfer characteristics of kiwi slices are investigated using the analytical model proposed by Dincer and Dost. The experiments were conducted at temperature range of 50–80°C with 0.5 m s^-1 air velocity for convective drying and in the microwave power range of 200–500W for microwave drying as single layers with sliced thickness of 3, 6, and 9 mm. The results show that the mass transfer characteristics strongly depend on the drying conditions. Through the convective drying method, parameters including moisture diffusivity, mass transfer coefficient, Biot number, and drying time were varying from 0.16-1.45×10^-8 m² s^-1, 1.93-4.95×10⁻⁷ m s^-1, 0.103-0.225, and 90-604 minutes, respectively. In comparison, for microwave drying, they were within the ranges of 0.66-25.60×10^-8 m² s^-1, 0.62-5.64×10⁻⁵ m s^-1, 0.960-1.742, and 4-23.5 minutes, respectively. Results reveal that the activation energy for moisture diffusion is higher than that needed for the convective mass transfer process.

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Tourism is one of the most important family and urban movements. Today, tourism is remembered as an industry that is among the important concerns of urban planners in ensuring security and sustainable development. In this research, an attempt has been made to extract tourism security indicators in terms of their importance relying on the geography of Khuzestan province. The data was analyzed using the theme analysis method and structural equation modeling. The findings showed that contextual indicators such as space security, city nature and geography, vitality, and the attention level to individual and gender differences have had the greatest impact on the city's security, and in contrast to the proper design of the urban space, suitable transportation and communication, and local security along with amenities and suitable tourism provide the most important causal conditions for tourism security. Causal modeling showed that quality design and planning in urban space is the most important factor in increasing tourism security and attracting tourists. It is suggested that urban space designers and planners pay more attention to the city elements, city graphics, city accessibility, and livability in order to provide a suitable field for increasing tourism security. The quantitative and qualitative increase of recreational and tourist places along with the restoration and development of the transportation system plays a constructive role in creating tourism security.