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The primary objective of this study was to investigate the viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) when combined with four prebiotic-rich fruit powders – apple, papaya, mango, and red beetroot – in probiotic yogurt. Additionally, the study aims to assess customer acceptability of the yogurt fortified with these fruit powders through a sensory evaluation using a nine-point hedonic scale.

The yogurt samples, inoculated with the LGR-1 probiotic strain, underwent fermentation at 38 °C for 0, 2, 4 and 6 h. Following fermentation, the samples were stored in a refrigerator at 4 °C for 1, 15 and 30 days. Throughout the study, microbial counts and pH level measurements were performed to assess the viability of LGR-1. A sensory evaluation consisted of 89 participants. A nine-point hedonic scale, ranging from 1 (dislike extremely) to 9 (like extremely), along with a questionnaire were used to assess criteria such as appearance, flavor, texture and overall acceptability of the samples.

All treatments at all time points maintained a minimum viable microbial count of 10⁷ CFU/mL (colony-forming units per mL), which indicated that the addition of fruit powders supported the growth and survival of LGR-1 in yogurt. Treatment 5, fortified with papaya powder, was the only group that exhibited a significant change of microbial count after 30 days of fermentation (p = 0.018). Although there were no statistically significant differences in pH values at the 0- and 2-h time points within each treatment, the pH remained relatively stable after day 15, with an average mean pH of 4.29. Treatment 2 fortified with mango powder obtained the highest overall acceptability score because of its smooth and firm texture as well as mild mango-sweet flavor.

This study explored the viability of probiotics and the sensory properties of yogurt fortified with various fruit powders, while also examining the potential prebiotic effects of fruit powders in enhancing overall sensory appeal. The findings suggested that papain may play a role in increasing probiotic viability in yogurt. Given the inconvenience and inaccessibility of fresh fruits and the generally inadequate prebiotic intake, this research addressed the gap in prebiotic consumption by offering novel ideas for health-enhancing dairy products.

A successful process of design concept evaluation has positive influence on subsequent processes. This study aims to consider the evaluation information at multiple stages and the interaction among evaluators and improve the credibility of evaluation results.

This paper proposes a multi-stage approach for design concept evaluation based on complex network and bounded confidence. First, a network is constructed according to the evaluation data. Depending on the consensus degree of evaluation opinions, the number of evaluation rounds is determined. Then, bounded confidence rules are applied for the modification of preference information. Last, a planning function is constructed to calculate the weight of each stage and aggregate information at multiple evaluation stages.

The results indicate that the opinions of the evaluators tend to be consistent after multiple stages of interactive adjustment, and the ordering of design concept alternatives tends to be stable with the progress of the evaluation.

Updating preferences according to the bounded confidence rules, only the opinions within the trust threshold are considered. The attribute information of the node itself is inadequately considered.

This method addresses the need for considering the evaluation information at each stage and minimizes the impact of disagreements within the evaluation group on the evaluation results.

This study aims to focused on conducting a comprehensive assessment of the technology readiness level (TRL) of Iran’s oil field intelligence compared to other countries with similar oil reservoirs. The ultimate objective is to optimize oil extraction from this field by leveraging intelligent technology. Incorporating intelligent technology in oil fields can significantly simplify operations, especially in challenging-to-access areas and increase oil production, thereby generating higher income and profits for the field owner.

This study evaluates the level of maturity of present oil field technologies from the perspective of an intelligent oil field by using criteria for measuring the readiness of technologies. A questionnaire was designed and distributed to 18 competent oil industry professionals. Using weighted criteria, a mean estimate of oil field technical maturity was derived from the responses of respondents. Researchers evaluated the level of technological readiness for Brunei, Kuwait and Saudi Arabia’s oil fields using scientific studies.

None of the respondents believe that the intelligent oil field in Iran is highly developed and has a TRL 9 readiness level. The bulk of experts believed that intelligent technologies in the Iran oil industry have only reached TRL 2 and 1, or are merely in the transfer phase of fundamental and applied research. Clearly, Brunei, Kuwait and Saudi Arabia have the most developed oil fields in the world. In Iran, academics and executive and contracting firms in the field of intelligent oil fields are working to intelligently develop young oil fields.

This study explores the level of maturity of intelligent technology in one of Iran’s oil fields. It compares it to the level of maturity of intelligent technology in several other intelligent oil fields throughout the globe. Increasing intelligent oil fields TRL enables better reservoir management and causes more profit and oil recovery.