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Papers by Ali Salimi

Endorsed by the Working Party on Process Intensification of the European Federation of Chemical E... more Endorsed by the Working Party on Process Intensification of the European Federation of Chemical Engineering (EFCE) Chemical Engineering and Processing: Process Intensification aims to be the premier publication for research contributions on process intensification concerning the chemical process industry, energy and environmental applications. The journal invites full-length research and succinct current-perspective articles from any branch of chemical engineering. It also welcomes quality, critical review papers for individual domains of activity to illustrate and summarize scientific and/or technological progress. The journal is open to contributions in the following areas, focussing on chemical process intensification: Chemical engineering Materials science and engineering Fluid mechanics Environmental engineering Biotechnology Energy technology Occasionally, review papers will be published for individual fields of activity to illustrate and summarize scientific and/or technological progress.

This study considers the enhancement of socio-cultural competence of EFL students by means of ext... more This study considers the enhancement of socio-cultural competence of EFL students by means of extra-curricular activities. In this study, both control and experimental groups included 80 language learners (each group 40). The control group was given the questionnaires, pre- and post-tests along with the experimental group. Then, extracurricular activities were given to the experimental group which itself was divided into four mini groups. 10 participants were asked to prepare a self-video clip each week (4 clips as whole). Another group of 10 testees were asked to use social networks such as Facebook, What’s app, Telegram and the likes chatting with native speakers at least two hours a day involving themselves in English practice after taking pre-test and they were also given the subsequent post-test after a month. The third mini group, including 10 participants, had to write a letter each week to a native speaker e-pal (4 letters as whole). Finally, the fourth mini group including ...

Body: The effect of barley β-glucan (BBG) on the mechanical properties of two most commonly consu... more Body: The effect of barley β-glucan (BBG) on the mechanical properties of two most commonly consumed Asian noodles, White Salted Noodle (WSN) and Yellow Alkaline Noodle (YAN), has been studied using longitudinal ultrasound at a frequency of 1 MHz. Raw WSN and YAN samples were prepared at three BBG levels (0, 2.5 & 5%). A TA.XT Plus Texture Analyser, fitted with custom ultrasonic transducer holders, was used to test noodle dough sheets while subjecting them to a 20% strain. Ultrasonic and stress relaxation measurements were performed simultaneously over a time interval of 300 seconds. Using the measured ultrasonic properties of phase velocity and attenuation coefficient, as well as the density of the samples, the mechanical moduli M' (longitudinal storage modulus) and M" (longitudinal loss modulus) were calculated. For WSN samples, M' (elastic component) and M" (loss component) increased with an increase in BBG content. Loss tangent (tanδ = M"/M'), an indic...

Journal of Chemical and Petroleum Engineering, 2010

Based on the importance of drops' behavior in liquid-liquid extraction, the maximum sauter me... more Based on the importance of drops' behavior in liquid-liquid extraction, the maximum sauter mean drop diameter has been investigated and correlated in a counter-current spray extraction column with two chemical systems. Spargers were set of nozzles in all experiments. Studying the effects of several parameters on drops size, some correlations were estimated by the last available version of software “Eviews”. Finally, the best empirical correlation was selected based on lowest error and highest conformity with the experimental data. It’s notable that, in this paper, the maximum sauter mean drop diameter was investigated and correlated for first time in a spray extraction column. Comparing final selected correlation with experimental data, it’s observed that the correlation mentioned above has an error about 4.22% with empirical data that shows the good accuracy of this correlation.

Food Chemistry, 2021

The need to produce wheat with low asparagine concentration is of great importance as a measure t... more The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 locations under 4 fertilizer treatments in triplicate (which consisted of two nitrogen rates (90 or 120 lbs/acre) with or without 15 lbs sulphur per acre). The asparagine concentration ranged from 168.9 to 1050 µg/g and was significantly affected by cultivar, location, and their interaction but not fertilizer treatment. Location and cultivar were responsible for 80% and 14% of the variation, respectively. Some cultivars were not affected by location and maintained their low asparagine accumulation trait. Thus, breeding strategies should aim to identify cultivars that are low asparagine accumulating and are stable across different growing environments.

Journal of Cereal Science, 2019

A preliminary study on the potential of low-intensity ultrasound for wheat screening purposes was... more A preliminary study on the potential of low-intensity ultrasound for wheat screening purposes was carried out. A transmission technique with the use of longitudinal ultrasonic waves at five frequencies was utilised (0.5-10 MHz) to enable selection of the frequency at which the best discrimination and quality evaluation of five Canadian wheat varieties are achieved. Mixograph, farinograph and micro-extension parameters were also determined for comparison purposes. Statistical interpretation of the data was performed using principal component analysis (PCA) and generalized linear model (GLM). Results indicated that ultrasonic measurements at 10 MHz allowed for better discrimination of wheat varieties with a reasonable degree of confidence, compared to other frequencies. Moreover, correlations between parameters derived from ultrasonic measurements at 10 MHz and those of mixograph, farinograph and micro-extension were found to be significant (P ≤ 0.05) and in good agreement with the definitions of the parameters studied. Based on the statistical analysis of the data, ultrasonic phase velocity and longitudinal storage modulus at 10 MHz were found to be the best discriminators of the wheat varieties used in this study.

Canadian Journal of Plant Science, 2019

The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamid... more The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine content by liquid chromatography. The asparagine content varied from 302 to 965 and 116 to 336 μg g−1 for wholemeal and white flour, respectively. Therefore, wheat grown in Canada has similar asparagine levels to wheat grown in other parts of the world. Analysis of variance suggested that asparagine content is significantly affected by genotype (p < 0.001), suggesting that breeding strategies could be investigated to produce cultivars with lower levels of this amino acid. Few significant correlations were observed between wheat and flour quality parameters and asparagine content, although there was a tendency towards weaker dough streng...

Cereal Chemistry, 2018

Article type : Review Advancing the science of wheat quality evaluation using nuclear magnetic re... more Article type : Review Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound based techniques

Food and Bioproducts Processing, 2018

 Novel method for quick assessment of noodle rheology during processing is developed  Recoil st... more  Novel method for quick assessment of noodle rheology during processing is developed  Recoil strain (ε r) is introduced to probe noodle viscoelasticity during sheeting  Significant effect of repeated lamination on noodle dough resilience is observed  Evaluation of gluten network development in sheeted noodle dough is enabled

Chemical and Biochemical Engineering Quarterly

Journal of Texture Studies, 2014

An ultrasonic technique (1 MHz) was employed to investigate the capability of ultrasound to evalu... more An ultrasonic technique (1 MHz) was employed to investigate the capability of ultrasound to evaluate barley β-glucan (BBG) supplementation (0%, 2.5% and 5%) on the mechanical properties of raw noodles. The noodles were subjected to a 20% strain using a texture analyzer in which a custom holder for ultrasonic transducers enabled stress relaxation and ultrasonic propagation to be observed over 300 s. Ultrasonic velocity and attenuation increased and decreased, respectively, with an increase in noodle BBG content. Similarly, the longitudinal storage modulus M′ increased, while the long-time values of the longitudinal loss modulus M″ decreased, as the BBG content was increased. The stress relaxation parameter %SR20s decreased significantly, while Peleg's K1 and K2 values increased with increasing BBG content, supporting the ultrasonic findings that the noodles displayed an enhanced resistance to deformation with an increase of BBG content. The ultrasonic technique discerned changes in the mechanical behavior of functional food products. PRACTICAL APPLICATIONS This research describes the use of a relatively inexpensive ultrasonic technique to discriminate and quantify desirable improvements in raw Asian white salted noodles on the basis of their fundamental rheological parameters. The test is rapid and allows the calculation of multiple parameters to highlight the texture benefits of adding BBG to noodle flour. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception

Chemical Engineering and Processing: Process Intensification, 2009

In this experimental study, the presence effect of Aniline surfactant on mean drop size, D 32 , w... more In this experimental study, the presence effect of Aniline surfactant on mean drop size, D 32 , was investigated in a horizontal mixer-settler. For this purpose, two series of experiments were conducted in a single stage mixer-settler on the liquidliquid dispersion of a ...

Asia-Pacific Journal of Chemical Engineering, 2013

The effects of holdup on Sauter mean drop diameter, D 32 , and dispersed phase mass transfer coef... more The effects of holdup on Sauter mean drop diameter, D 32 , and dispersed phase mass transfer coefficient have been studied in the spray and packed extraction columns. For both columns, two well-defined regions for the dependence of D 32 on holdup were observed. D 32 increased and decreased with an increase in holdup at low and high levels of holdup, respectively. Changes in dispersed phase mass transfer coefficient against holdup were shown to be similar to D 32 for both columns. Moreover, empirical correlations have been derived to predict D 32 and dispersed phase mass transfer coefficient for both columns. It has been shown that the derived correlations are in a good agreement with the experimental data.