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Low swirl burners present an effective approach to increase stability in lean premixed combustion. Effects of swirl number as a key parameter in the performance of these burners have been investigated in several studies with different conditions of pressure, bulk velocity equivalence ratio and geometrical specifications. Swirler distance from the exit, called recess length is another key parameter, which affects the performance of the burner and there are a few studies about its effects on the performance of the burner. In this study by design and fabrication of a low swirl burner and setup a rig test, several combustion parameters include flame temperature; flow rate, pressure and temperature of the air and fuel, and analysis of combustion products have been measured. And the effects of recess length and equivalence ratio variations on the performance of the low swirl burner have been studied. In addition, the exergy analysis has been done in order to investigate the performance of these burners. Results reveal that increasing recess length would result in wider range of lifted flame for different equivalence ratios. In addition, results also show that although low swirl combustion is working on lean condition, it has about 17 percent lower irreversibility ratio in comparison with diffusion flame from second law of thermodynamic point of view. Besides, the heat transfer ratio has been increased about 14 percent in the lifted flame in comparison with the attached flame.

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There are more than one million agricultural cooperatives members in Iran. In the meantime, the rapid development of the animal husbandry in Iran has forced cooperatives to meet the members’ scientific and practical needs for completing production cycle of the dairy industry. Livestock production covers a wide spectrum of livestock activities including bee keeping, silkworm raising, and aquaculture, indicating widespread business systems in Iranian animal husbandry. Due to significant livestock population, various animal products, such as raw milk, red meat, white meat (chicken and fish), eggs, and honey are produced. Thus, the mentioned cooperatives need to meet the markets demands for keeping competitive advantage more than any time before. Only when innovation is fostered, market competitive advantage can be maintained. Today, sustainability and innovation issues have a great importance in some organizations such as agriculture cooperatives. The term “entrepreneurship” is coined to describe this need to keep organizations in competitive situation by innovations tools. Presently, it is believed that entrepreneurship can be developed. Organizational, personal, and environmental aspects are important factors toward entrepreneurship fostering. This study took into consideration three factors in cooperatives, including structure, strategy, and leadership.The results of research revealed that these three variables play important role in entrepreneurship development in cooperatives. Thus, consideration of these aspects can help in development and boost cooperatives profits. The result of modeling by structural equations methods showed that 38% of the variance of entrepreneurship as a dependent variable could be explained by these three factors in cooperatives.