لﺪﻣزﺎﺳي آﺮﻓﯾﮏﺸﺧ ﺪﻨﺳﻮﻣ ندﺮﮐﯿﻪﻧاد ژﻼ رﯾ نﺎﺤ ﺎﺑﮏﺸﺧ خﺮﺳوﺮﻓ ﻦﮐﺒﺼﻋ ﻪﮑﺒﺷ ﻂﺳﻮﺗﯽﻋﻮﻨﺼﻣ ﯽ

لﺪﻣ زﺎﺳ ي آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺳﻮﻣ ندﺮﮐ

ﯿ ﻪﻧاد ژﻼ رﯾ

نﺎﺤ ﺎﺑ ﮏﺸﺧ خﺮﺳوﺮﻓ ﻦﮐ

ﺒﺼﻋ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ﯽ

ﻋﻮﻨﺼﻣ ﯽ

ﻣا ﻪﻟاﺰﻏ ﯿﻨ

1

ﯽ ﺪﻟاﺮﺨﻓ ، ﯾ

ﺤﻟﺎﺻ ﻦ

2

ﯽ ﺠﻣ ، ﯿ ﻟﻮﺳر ﺪ

2

ﯽ



1 - ﻮﺠﺸﻧاد ي ﺳﺎﻨﺷرﺎﮐ ﯽ

،ﺪﺷرا هﺪﮑﺸﻧاد زروﺎﺸﮐ ي

، هﺎﮕﺸﻧاد ﻠﻋﻮﺑ ﯽ ﺳﯿ

،ﺎﻨ

،ناﺪﻤﻫ اﯾ ناﺮ .

2 - دﺎﺘﺳا ﯾ

،رﺎ هﺪﮑﺸﻧاد زروﺎﺸﮐ ي

، هﺎﮕﺸﻧاد ﻠﻋﻮﺑ ﯽ ﺳ ﯿ

،ﺎﻨ

،ناﺪﻤﻫ اﯾ ناﺮ .

) رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 26 / 02 / 99 رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 28 / 04 / 99 (

هﺪﯿﮑﭼ

ﻎﻤﺻ هزوﺮﻣا ﺎﻫ

ي ﮔ ﯿ ﻫﺎ ﯽ رﺎﺠﺗ و ي ﻪﺑ ﺻﻮﺼﺧ دﻮﺒﻬﺑ رﻮﻈﻨﻣ ﯿ

ژﻮﻟﻮﺋر تﺎ ﯾﮑ ﯽ ﺘﻓﺎﺑ ، ﯽ ﺴﺣ و ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ ﻣ هدﺎﻔﺘﺳا ﯽ ﻮﺷ ﻧﺪ . ﻪﻧاد ﺎﻫ ي ر ﯾ اراد نﺎﺤ ي دﺎﻘﻣ ﯾ ﺮ

ﻞﺑﺎﻗ ﻬﺟﻮﺗ ﯽ ﻎﻤﺻ ) ﺳﻮﻣ ﯿ ژﻼ ( دﺮﮑﻠﻤﻋ صاﻮﺧ ﺎﺑ ي

ﻪﻧاد زا جاﺮﺨﺘﺳا زا ﺪﻌﺑ ﻪﮐ ﺪﻨﺘﺴﻫ ﺐﺳﺎﻨﻣ ﺎﻫ

ﻣ ،نﺪﺷ ﮏﺸﺧ و ﯽ

ﻪﺑ ﺪﻨﻧاﻮﺗ ﺳﻻﻮﻣﺮﻓ رد ردﻮﭘ ترﻮﺻ ﯿ

نﻮ

دﻮﺷ هدﺎﻔﺘﺳا ﻒﻠﺘﺨﻣ تﻻﻮﺼﺤﻣ .

ا رد ﯾ ﮏﺸﺧ ﺖﻬﺟ ﻪﻌﻟﺎﻄﻣ ﻦ ندﺮﮐ

ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ ﻫدﻮﺗﺮﭘ شور زا ،نﺎﺤ ﯽ

دﺮﮔ هدﺎﻔﺘﺳا خﺮﺳوﺮﻓ ﯾﺪ

. ﭗﻣﻻ ناﻮﺗ ﺮﺛا

خﺮﺳوﺮﻓ ) 150 ، 250 و 375 تاو (

، ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ )

4 ، 8 و 12 ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ( ﺳﻮﻣ ﺖﻣﺎﺨﺿ و ﯿ

ژﻼ ) 5/

0 ، 0/

1 و 5/

1 ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ( ﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز

ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ نﺎﺤ ﺳرﺮﺑ درﻮﻣ ﯽ ﺖﻓﺮﮔ راﺮﻗ . ﺎﺘﻧ ﯾ ﮏﺸﺧ ﺞ دﺮﮐ ن ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ نﺎﺤ اﺰﻓا ﺎﺑ داد نﺎﺸﻧ خﺮﺳوﺮﻓ شور ﺎﺑ ﯾ

ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ و ﭗﻣﻻ ناﻮﺗ ﺶ

ﻪﻧﻮﻤﻧ ﺗراﺮﺣ ﻊﺒﻨﻣ زا ﺎﻫ ﯽ

، ﮏﺸﺧ نﺎﻣز ندﺮﮐ

ﻣ ﺶﻫﺎﮐ ﯽ ﯾ ﺪﺑﺎ . اﺰﻓا ﺎﺑ ﯾ ﭗﻣﻻ ﻪﻠﺻﺎﻓ ﺶ زا ﺎﻫ

4 ﻪﺑ 12 ﺘﻧﺎﺳ ﯽ ﻣ ،ﺮﺘﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯿ

ﻪﻧاد ژﻼ

رﯾ نﺎﺤ زا 37 / 131 ﻗد ﯿ ﻪﺑ ﻪﻘ 41 / 336 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ . اﺰﻓا ﺎﺑ ﯾ ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺶ زا ﺎﻫ

5/

0 ﻪﺑ 5/

1 ﺘﻧﺎﺳ ﯽ ﻣ ،ﺮﺘﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯿ

ﻪﻧاد ژﻼ

رﯾ زا نﺎﺤ 67 / 103 ﻗد ﯿ ﻪﺑ ﻪﻘ 67 / 367 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ . اﯾ آﺮﻓ ﻦ ﯾ ﻂﺳﻮﺗ ﺪﻨ ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ ﮏ ﯽ

ﻋﻮﻨﺼﻣ ﯽ ﺎﺑ 3 دورو ي ) و ﭗﻣﻻ ﻪﻠﺻﺎﻓ ، ﭗﻣﻻ ناﻮﺗ

ﺖﻣﺎﺨﺿ ( و 1 ﺟوﺮﺧ ﯽ ) نﺪﺷ ﮏﺸﺧ نﺎﻣز (

لﺪﻣ زﺎﺳ ي ﺪﺷ . ﺎﺘﻧ ﯾ لﺪﻣ ﺞ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ شور ﻪﺑ ﯽ

ﻋﻮﻨﺼﻣ ﯽ ﻪﮑﺒﺷ داد نﺎﺸﻧ ا

ي داﺪﻌﺗ ﺎﺑ 8 رد نوﺮﻧ ﯾ ﮏ

ﻊﺑﺎﺗ زا هدﺎﻔﺘﺳا ﺎﺑ و نﺎﻬﻨﭘ ﻪﯾﻻ لﺎﻌﻓ

زﺎﺳ ي ﺳ ﯿ ﺋﻮﻤﮕ ﯿﺪ ي ﻣ ﯽ ﻧاﻮﺗ ﺪ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺳﻮﻣ

ﯿ ر ﻪﻧاد ژﻼ ﯾ ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﺎﺑ نﺎﺤ ﯽﯾﻮﮕﺸﯿﭘ ار خﺮﺳوﺮﻓ ﻦﮐ

ﺎﻤﻧ ﯾﺪ ) 96 /0 .(r=

ﺎﺘﻧ ﯾ ﻟﺎﻧآ ﺞ ﯿ ﺳﺎﺴﺣ ﺰ ﯿ ﮑﺒﺷ ﻂﺳﻮﺗ ﺖ ﺒﺼﻋ ﻪ

ﯽ ﻬﺑ ﯿ ﻪﺑ ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﻪﮐ داد نﺎﺸﻧ ﻪﻨ ﺮﺗﺮﺛﺆﻣ ناﻮﻨﻋ

ﯾ نﺪﺷ ﮏﺸﺧ نﺎﻣز لﺮﺘﻨﮐ رد ﻞﻣﺎﻋ ﻦ

ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ نﺎﺤ ﻣ ﯽ ﺪﺷﺎﺑ .

نﺎﮔژاو ﺪﯿﻠﮐ :

ﻟﺎﻧآ ﯿ ﺳﺎﺴﺣ ﺰ ﯿ

،ﺖ ﻫدﻮﺗﺮﭘ ﯽ

، ﻊﺑﺎﺗ لﺎﻌﻓ زﺎﺳ ي

، نﺪﺷ ﮏﺸﺧ نﺎﻣز .

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ :

M.Rasouli@Basu.ac.ir

1 - ﻪﻣﺪﻘﻣ

ﻫ ترﺎﺒﻋ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ) ﻎﻤﺻ ( ﻪﻋﻮﻤﺠﻣ ﻪﺑ ا

ي ا ﻠﭘ ز ﯽ رﺎﮐﺎﺳ ﯾ و ﺎﻫﺪ

ﺌﺗوﺮﭘ ﯿ ﻦ ﻣ قﻼﻃا ﺎﻫ ﯽ

ﻞﺣ بآ رد ﻪﮐ دﻮﺷ ﯾ

و هﺪﺷ ﺶﺨﭘ ﺎ

وﯾ زﻮﮑﺴ ﯾ اﺰﻓا ار ﻪﺘ ﯾ

ﻣ ﺶ ﯽ ﺪﻨﻫد . ﺻﻮﺼﺧ ﯿ دﺮﮑﻠﻤﻋ تﺎ ي

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﯽﯾاﺬﻏ تﻻﻮﺼﺤﻣ ﺖﻓﺎﺑ دﻮﺒﻬﺑ و ﻆﻔﺣ ﻞﻣﺎﺷ ﺎﻫﺪ

) ﮐ ﺪﻨﻧﺎﻣ ﯿ ﺠﻨﻔﺳا ﮏ ﯽ ﺎﻣ ﺲﺳ و ﺖﺳﺎﻣ ، ﯾ

ﺰﻧﻮ ( ﻠﻏ ، ﯿ ﮔﺪﻨﻨﮐ ﻆ ﯽ ،

ﮑﺸﺗ ﯿ ﻓ و لژ ﻞ ﯿ

ﺒﺜﺗ ،ﻢﻠ ﯿ ﺴﻟﻮﻣا ،ﻒﮐ ﺖ ﯿ

ﮔﺪﻨﻨﮐ نﻮ ﯽ ا و ﯾ دﺎﺠ

دﯾ ﺳﺮﭙﺴ ﯿ نﻮ ﻣ ﺎﻫ ﯽ ﺪﺷﺎﺑ ] 1 , 2 [ . ﻤﻫا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿ

دﺮﺑرﺎﮐ و ﺖ

ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻨﺻ رد ﺎﻫﺪ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻗ و ﯿ ﻻﺎﺑ ﺖﻤ ي ا ﯾ ﻦ

ﻎﻤﺻ ﻪﺑ ﻪﺟﻮﺗ ،تﻻﻮﺼﺤﻣ ﺎﻫ

ي ﮔ ﯿ ﻫﺎ ﯽ ﻣﻮﺑ و ﯽ اﺰﻓا ﯾ ﺶ ﯾ و ﻪﺘﻓﺎ

ا رد ﯾ ﻟد ﻪﺑ ناﺮ ﯿ ﮔ ﻊﺑﺎﻨﻣ دﻮﺟو ﻞ ﯿ

ﻫﺎ ﯽ ﺮﮑﻓ ﻪﺑ ناﺮﮕﺸﻫوﮋﭘ ،

ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ ﻎﻤﺻ ﺎﻫ ي ﮔ ﯿ ﻫﺎ ﯽ ﻪﻧﻮﻤﻧ ﺎﺑ ﺎﻫ ي رﺎﺠﺗ ي ﺪﻨﺘﺴﻫ . ﻪﻧاد

رﯾ نﺎﺤ ) Ocimum basilicum (

اراد ي دﺎﻘﻣ ﯾ ﻞﺑﺎﻗ ﺮ ﻬﺟﻮﺗ ﯽ

دﺮﮑﻠﻤﻋ صاﻮﺧ ﺎﺑ ﻎﻤﺻ ي

ﻪﺑ ﺎﻬﻧآ ندوﺰﻓا و ﺪﻨﺘﺴﻫ ﺐﺳﺎﻨﻣ

ﺳﻻﻮﻣﺮﻓ ﯿ اﺬﻏ داﻮﻣ نﻮ ﯾ

ﯽ ﯽﻔﯿﮐ و ﯽﺴﺣ صاﻮﺧ دﻮﺒﻬﺑ ﺚﻋﺎﺑ

ﺎﻬﻧ لﻮﺼﺤﻣ ﺖﻓﺎﺑ ﯾ

ﯽ ﻣ ﯽ دﻮﺷ . اﯾ ﻪﻧاد ﻦ ﻣﺎﮕﻨﻫ ﺎﻫ ﯽ بآ ﻞﺧاد ﻪﮐ

ﺮﻗ ﻣ را ﯽ ﮔﯿ ﺮﺳ ،ﺪﻧﺮ ﯾ ز راﺪﻘﻣ و هﺪﺷ مرﻮﺘﻣ ًﺎﻌ ﯾ

دﺎ ي ﺳﻮﻣ ﯿ ژﻼ

) بآ رد لﻮﻠﺤﻣ ﻎﻤﺻ (

اﯾ ﻣ دﺎﺠ ﯽ ﺪﻨﻨﮐ ] 3 , 4 [ .

ﻟد ﻪﺑ ﯿ ﻟﺎﻌﻓ ﻞ ﯿ ﺑآ ﺖ ﯽ ﻻﺎﺑ ي ﺳﻮﻣ ﯿ ﻪﻧاد زا هﺪﺷ جاﺮﺨﺘﺳا ژﻼ ﺎﻫ

ي

ﮔﯿ ﻫﺎ ﯽ اﺮﺷ ندﻮﺑ اراد و ﯾ

اﺮﺑ ﺪﻋﺎﺴﻣ ﻂ ي

ﻣ ﺪﺷر ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ،ﺎﻫ

ﻣ ﯽ ﺎﺑﯾ ﺖﺴ اﯾ د ﻦ ﯾ ﺳﺮﭙﺴ ﯿ ﺮﺳ جاﺮﺨﺘﺳا زا ﺪﻌﺑ نﻮ ﯾ

دﻮﺷ ﮏﺸﺧ ﻊ

ﮔﻮﻠﺟ ﺮﺑ هوﻼﻋ ﺎﺗ ﯿﺮ

ي اﺰﻓا و دﺎﺴﻓ زا ﯾ

رﺎﮔﺪﻧﺎﻣ نﺎﻣز ﺶ ي

ﺎﺑ ،

ﺰﻫ رد ،نزو ﺶﻫﺎﮐ ﯾ

ﻪﻨ ﺎﻫ ي ﻞﻤﺣ راﺪﻬﮕﻧ و ﻞﻘﻧو ي

ﻪﻓﺮﺻ ﻮﺟ ﯾ ﯽ

ددﺮﮔ ﻞﺻﺎﺣ .

شور نﺎﻘﻘﺤﻣ اﺬﻟ ﺎﻫ

ي ﻔﻠﺘﺨﻣ ﯽ اﺮﺑ ار ي

ﮏﺸﺧ ا ندﺮﮐ ﯾ ﺳﻮﻣ ﻦ ﯿ ﺳرﺮﺑ درﻮﻣ ژﻼ ﯽ

هداد راﺮﻗ ﻪﺑ ﺎﺗ ﺪﻧا ﯾ ﮏ

ﺑ لﻮﺼﺤﻣ ﮐ ﺎ ﯿﻔ ﯿ ﺖﺳد ﻻﺎﺑ ﺖ ﯾ

ﺪﻨﺑﺎ ] 5 , 6 [ . اﺮﺑ ي ﮏﺸﺧ ندﺮﮐ

ﺳﻮﻣ ﯿ ﻪﻧاد زا هﺪﺷ جاﺮﺨﺘﺳا ژﻼ ﺎﻫ

ي ﮔ ﯿ ﻫﺎ ﯽ شور زا ﺎﻫ ي ﻔﻠﺘﺨﻣ ﯽ

ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﻞﻣﺎﺷ ﻦﮐ

ﺎﻫ ي اﻮﻫ ي ﺳﺮﺘﺴﺑ ،غاد ﯿ

،لﺎ

ﺎﻣ ﯾ ووﺮﮑ ﯾ دﺎﻤﺠﻧا ،ﻮ ي ﺸﺷﺎﭘ و ﻸﺧ ﺖﺤﺗ ، ﯽ

ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا

] 6 - 10 [ . اﺮﺑ ي لﺎﺜﻣ و Amid Mirhosseini )

2012 ( ﺮﺛا

شور ﺎﻫ ي ﮏﺸﺧ اﻮﻫ ﻞﻣﺎﺷ ندﺮﮐ ي

دﺎﻤﺠﻧا ،غاد ي

ﺸﺷﺎﭘ ، ﯽ و

ﺻﻮﺼﺧ ﺮﺑ ار ﻸﺧ ﺖﺤﺗ ﯿ

د ﻪﻧاد ﻎﻤﺻ تﺎ ﯾ

1نارﻮ ﺳرﺮﺑ ﯽ

هدﺮﮐ ﺪﻧا . ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﮏﺸﺧ شور ﻪﮐ داد نﺎﺸﻧ نﺎﻘﻘﺤﻣ ﻦ ﺛﺄﺗ ندﺮﮐ

ﯿ ﺮ

ﻨﻌﻣ ﯽ اد ر ي و ﺮﺑ ﯾ ﮔﮋ ﯽ دراد ﻎﻤﺻ ﮓﻧر و ﺎﻫ ]

6 [ . ﻨﭽﻤﻫ ﯿ ﻦ Nep

و Conway )

2011 ( ﺪﻧدﺮﮐ شراﺰﮔ ﮏﺸﺧ شور ﻪﮐ

ندﺮﮐ

وﺮﮔ ﻎﻤﺻ ﯾ

ﻐﺗ ﺚﻋﺎﺑ ﺎ ﯿ

ﺻﻮﺼﺧ ﺮ ﯿ

هﺪﺷ ﮏﺸﺧ لﻮﺼﺤﻣ تﺎ

1. Durian seed gums

ﻣ ﯽ دﻮﺷ . ﻨﭽﻤﻫ ﯿ اﻮﻫ ﻂﺳﻮﺗ هﺪﺷ ﮏﺸﺧ ﻎﻤﺻ ﻦ ي

ﻪﺑ ﺖﺒﺴﻧ غاد

شور ﺎﻫ ي ﮏﺸﺧ دﺎﻤﺠﻧا ندﺮﮐ ي

ﺸﺷﺎﭘ و ﯽ و ﯾ زﻮﮑﺴ ﯾ ﺑ ﻪﺘ ﯿ ﺮﺘﺸ ي

ﺖﺳا ﻪﺘﺷاد ]

9 [.

ﯾﮑ ﯽ شور زا ﺎﻫ ي ﮏﺸﺧ اﺬﻏ داﻮﻣ ندﺮﮐ ﯾ

ﯽ ﺶﺑﺎﺗ زا هدﺎﻔﺘﺳا ،

اﺰﻓا ﺚﻋﺎﺑ ﻪﮐ ﺖﺳا خﺮﺳوﺮﻓ ﯾ

ﮏﺸﺧ ﺖﻋﺮﺳ ﺶ ﻆﻔﺣ ،ندﺮﮐ

ﮐﯿ ﻔﯿ ﺎﻬﻧ لﻮﺼﺤﻣ ﺖ ﯾ

ﯽ ﺰﻫ ﺶﻫﺎﮐ و ﯾ

ﻪﻨ ﺎﻫ ي آﺮﻓ ﯾ ﻟد ﻪﺑ ﺪﻨ ﯿ ﻞ

ژﺮﻧا فﺮﺼﻣ ﺶﻫﺎﮐ ي

ﻣ ﯽ دﻮﺷ . اﯾ ﻪﺑ شور ﻦ ناﻮﻨﻋ

ﯾ يروﺎﻨﻓ ﮏ

ﻮﻧ ﯾ ﺶﺨﺑ رد ﻦ ﻫﺎ

ي ﻔﻠﺘﺨﻣ ﯽ ﺎﻨﺻ زا ﯾ اﺬﻏ ﻊ ﯾ ﯽ ﮏﺸﺧ ﺪﻨﻧﺎﻣ ندﺮﮐ

ﺰﺒﺳ ي ﺑ ،نﺎﻧ ﺖﺨﭘ ،ندﺮﮐ خﺮﺳ ،ﺎﻫ ﯿ

ﻮﮑﺴ ﯾ ﭘ و ﺖ ﯿ ﻪﺘﺷﺮﺑ و اﺰﺘ

ﻪﻌﺳﻮﺗ هﻮﻬﻗ و تﻼﻏ ندﺮﮐ ﯾ

ﺖﺳا ﻪﺘﻓﺎ . خﺮﺳوﺮﻓ ﻪﻌﺷا بﺬﺟ

لﻮﮑﻟﻮﻣ ﻂﺳﻮﺗ ﺎﻫ

ي ﺮﺳ نﺪﺷ مﺮﮔ ﺐﺒﺳ لﻮﺼﺤﻣ ﯾ

و ﺎﻬﻧآ ﻊ

ﻨﭽﻤﻫ ﯿ ﺶﻨﺗ ﺶﻫﺎﮐ ﺐﺒﺳ ﻦ ﺎﻫ

ي ﺗراﺮﺣ ﯽ رد و لﻮﺼﺤﻣ رد

ﺘﻧﯿ ﮐ ﻆﻔﺣ ،ﻪﺠ ﯿﻔ

ﯿ اﺰﻓا و ﺖ ﯾ آﺮﻓ نﺎﻣﺪﻧار ﺶ ﯾ

ﻣ ﺪﻨ ﯽ دﻮﺷ ] 11 [ .

ﻫدﻮﺗﺮﭘ ﯽ ﺎﻘﻣ رد خﺮﺳوﺮﻓ ﺎﺑ ﯾ

شور ﺎﺑ ﻪﺴ ﺎﻫ

ي ﻫد تراﺮﺣ ﯽ

اراد لواﺪﺘﻣ ي

اﺰﻣ ﯾﺎ ي دﺪﻌﺘﻣ ي ﮐ و هدﻮﺑ ﯿﻔ

ﯿ ﺖ لﻮﺼﺤﻣ

ﮏﺸﺧ ﺖﺳا ﺮﺗﻻﺎﺑ نآ رد هﺪﺷ .

ا رد ﯾ اﺮﻓ نﺎﻣز شور ﻦ ﯾ

ﺪﻨ

هﺎﺗﻮﮐ ﻣ و ﺮﺗ ﯿ ژﺮﻧا فﺮﺼﻣ ناﺰ ي

ﻣ ﺮﺘﻤﮐ ﯽ ﺪﺷﺎﺑ . Doymaz

) 2011 ( ﺸﻫوﮋﭘ رد ﯽ ﺳ ﺮﺑ خﺮﺳوﺮﻓ ﺶﺑﺎﺗ ﺮﺛا ﯿﺘﻨ

ﯿ ﮏﺸﺧ ﮏ

ﻠﺑﺎﻗ و نﺪﺷ ﯿ

شﺮﺑ دﺪﺠﻣ بآ بﺬﺟ ﺖ ﺎﻫ

ي ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ ﺷ ﯿﺮ ﯾ ﻦ

ﺳرﺮﺑ درﻮﻣ ار ﯽ

داد راﺮﻗ . ا رد ﯾ ﺳرﺮﺑ ﻦ ﯽ ناﻮﺗ ﺢﻄﺳ رﺎﻬﭼ زا

ﺗ ﺸﺑﺎ ﯽ 104 ، 125 ، 146 و 167 ﻪﻗرو ﺖﻣﺎﺨﺿ ﻪﺳ و تاو 3

، 5

و 8 ﻣ ﯿﻠ ﯽ ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا ﺮﺘﻣ .

ﺎﺘﻧ ﯾ اﺰﻓا ﺎﺑ ﻪﮐ داد نﺎﺸﻧ ﺞ ﯾ

ﺶ

ﻣ ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ نﺎﻣز ،خﺮﺳوﺮﻓ ﻪﻌﺷا ﺶﺑﺎﺗ تﺪﺷ ﯽ

ﯾ ﺪﺑﺎ

] 12 [ . Hebbar نارﺎﮑﻤﻫ و )

2004 ( زا ﯾ ﮏﺸﺧ ﮏ ﮐﺮﺗ ﻦﮐ ﯿﺒ ﯽ

اﻮﻫ ﺎﺑ خﺮﺳوﺮﻓ ي

ﮐﺮﺗ ﺖﻟﺎﺣ ﻪﺳ رد غاد ﯿﺒ

ﯽ ﻪﺑ خﺮﺳوﺮﻓ ، ﺎﻬﻨﺗ

ﯾ ﯽ

اﻮﻫ و ي ﻪﺑ غاد ﺎﻬﻨﺗ ﯾ ﯽ اﺮﺑ ي ﮏﺸﺧ ﺳ ندﺮﮐ ﯿ ﺐ ﻣز ﯿﻨ ﯽ ﻮﻫ و ﯾ ﺞ

ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا .

ﺎﺘﻧ ﯾ ﮐﺎﺣ هﺪﻣآ ﺖﺳد ﻪﺑ ﺞ ﯽ

نﺎﻣز ﺶﻫﺎﮐ زا

ﺷ ﮏﺸﺧ ژﺮﻧا ﺶﻫﺎﮐ و نﺪ ي

ﻓﺮﺼﻣ ﯽ ﮏﺸﺧ رد ﮐﺮﺗ ﻦﮐ

ﯿﺒ ﯽ

اﻮﻫ و خﺮﺳوﺮﻓ ﻪﺑ ﺖﺒﺴﻧ ي

دﻮﺑ غاد ] 13 [ . ﺸﻫوﮋﭘ رد ﯽ د ﯾ ﺮﮕ

ﺛﺄﺗ ﯿ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ﺮ ﯽ

ﺎﻣد ، ي اﻮﻫ ي ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ و غاد ﺎﻫ

ﺳ و نﺎﻣز ﺮﺑ ﯿﺘﻨ

ﯿ ﻃ رد نﺪﺷ ﮏﺸﺧ ﮏ ﯽ

نﺪﺷ ﮏﺸﺧ

اﻮﻠﺣوﺪﮐ ﯾ ﯽ ﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد ﯽ

ﻂﺳﻮﺗ Hosseini

Ghaboos )

2016 ( ﺳرﺮﺑ ﯽ ناﻮﺗ و هﺪﺷ 272

ﺎﻣد ،تاو ي 75

ﺴﻠﺳ ﻪﺟرد ﯿ

ﺖﻣﺎﺨﺿ و سﻮ 5/

0 ﺘﻧﺎﺳ ﯽ ﻪﺑ ﺮﺘﻣ ﺮﺘﻬﺑ ناﻮﻨﻋ ﯾ

ﻦ

اﺮﺷ ﯾ ﮏﺸﺧ ﻂ اﻮﻠﺣوﺪﮐ ندﺮﮐ ﯾ

ﯽ شراﺰﮔ ﺖﺳا هﺪﺷ ]

14 [.

ﻪﺑ لﺪﻣ رﻮﻈﻨﻣ زﺎﺳ

ي آﺮﻓ ﯾ ﺎﻫﺪﻨ ي روآﺮﻓ ي اﺬﻏ داﻮﻣ ﯾ ﯽ ﺒﻗ زا ﯿ ﻞ

ﮏﺸﺧ ﭘ و ندﺮﮐ ﯿ ﻮﮕﺸ ﯾ ﯽ ﺎﻫﺮﺘﻣارﺎﭘ ي ﺣاﺮﻃ رد ﺮﻈﻧ درﻮﻣ ﯽ

و

ﺳ ﻪﻌﺳﻮﺗ ﯿ ﻢﺘﺴ شور زا ﺎﻫ ﻔﻠﺘﺨﻣ تﻻدﺎﻌﻣ و ﺎﻫ

ﯽ هﺪﺷ هدﺎﻔﺘﺳا

ﺖﺳا ] 15 [ . لﺪﻣ زﺎﺳ ي اﺮﻓ ﯾ ﺎﻫﺪﻨ ي ﮏﺸﺧ ﺣاﺮﻃ ياﺮﺑ ندﺮﮐ ﯽ

،

ﺑ ﺳ دﻮﺒﻬ ﯿ ﻢﺘﺴ ﺎﻫ ي ﺘﺣ و دﻮﺟﻮﻣ ﯽ

آﺮﻓ لﺮﺘﻨﮐ ﯾ ﻣ مﺎﺠﻧا ﺪﻨ ﯽ دﻮﺷ .

Toğrul ) 2006 ( ﻮﻫ نﺪﺷ ﮏﺸﺧ ﯾ

رد خﺮﺳوﺮﻓ ﺎﺑ ار ﺞ

هدوﺪﺤﻣ 50 ﺎﺗ 80 ﺴﻠﺳ ﻪﺟرد ﯿ

ﺳرﺮﺑ سﻮ ﯽ ﺑﺮﺠﺗ لﺪﻣ و دﺮﮐ ﯽ

ﺻﻮﺗ ﺖﻬﺟ ار ﯿ

ﮏﺸﺧ رﺎﺘﻓر ﻒ ﭘ ندﺮﮐ

ﯿ داد دﺎﻬﻨﺸ ] 16 [ . ﻨﭽﻤﻫ ﯿ ﻦ

ﺧا ﯿ ﻪﮑﺒﺷ شور ًاﺮ ﺎﻫ

ي ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ) (ANN ﻪﺑ 1

ناﻮﻨﻋ

ﺷور ﯽ ﻮﻧ ﯾ لﺪﻣ ﺖﻬﺟ ﻦ زﺎﺳ

ي ﺳرﺮﺑ و ﯽ ﺳ ﯿﺘﻨ ﯿ ﺮﻓ ﮏ آﯾ ﺎﻫﺪﻨ ي

اﺬﻏ داﻮﻣ ﺮﺑ هﺪﺷ لﺎﻤﻋا ﻒﻠﺘﺨﻣ ﯾ

ﯽ ﺖﺳا هﺪﺷ حﺮﻄﻣ .

ﻪﮑﺒﺷ ﺎﻫ ي

ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ لﺪﻣ ﻪﺑ ردﺎﻗ زﺎﺳ

ي ﺳ ﯿ ﻢﺘﺴ ﺎﻫ ي ﻏ ﯿ ﻄﺧﺮ ﯽ و

ﭘﯿ ﭽ ﯿ ز داﺪﻌﺗ ﺎﺑ هﺪ ﯾ

دﺎ ي دورو هداد ي

ﺟوﺮﺧ و ﯽ ﻣ ﯽ ﺪﻨﺷﺎﺑ .

ﺎﻧاﻮﺗ ﯾ ﯽ ﭘ ﯿ ﻮﮕﺸ ﯾ ﯽ ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ ﮏ ﯽ

ﮕﺘﺴﺑاو نآ رﺎﺘﺧﺎﺳ ﻪﺑ ﯽ

دراد ﻞﻣﺎﮐ ) لﺎﻌﻓ ﻊﺑﺎﺗ عﻮﻧ زﺎﺳ

ي ﻻ داﺪﻌﺗ ، ﯾﻪ و ﺎﻫ نوﺮﻧ داﺪﻌﺗ ﺎﻫ

ي

ﻻ ﯾ نﺎﻬﻨﭘ ﻪ .(

ﻤﺨﺗ ﯿ نوﺮﻧ داﺪﻌﺗ ﻦ ﺎﻫ

ي ﻻ ﯾ نﺎﻬﻨﭘ ﻪ ﻪﮑﺒﺷ ﺎﻫ ي ﺒﺼﻋ ﯽ

ﻋﻮﻨﺼﻣ ﯽ ﻪﺑ ﺳو ﯿ ﻣ مﺎﺠﻧا ﺎﻄﺧ و نﻮﻣزآ ﻪﻠ ﯽ

دﻮﺷ ] 17 , 18 [ . اﺮﺑ ي

لﺪﻣ لﺎﺜﻣ آﺮﻓ يزﺎﺳ ﯾ ﺘﻓﺮﻤﻫ نﺪﺷ ﮏﺸﺧ ﺪﻨ ﯽ

ﺳ ﯿ شور ﻪﺑ ﺮ

ﻪﮑﺒﺷ ﺎﻫ ي ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﻂﺳﻮﺗ Rasouli ) 2018 ( ﺳرﺮﺑ ﯽ و

ا ياﺮﺑ ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ رﻮﻈﻨﻣ ﻦ ﯽ

ﻋﻮﻨﺼﻣ ﯽ ﻻ ﺪﻨﭼ نوﺮﺘﭙﺳﺮﭘ ﯾ

ﻪ

ﭘ رﺎﺸﺘﻧا ﺲﭘ ناﻮﻨﻋ ﺖﺤﺗ ﯿ

ﺖﺳا هﺪﺷ ﻪﺘﻓﺮﮔ رﺎﮐ ﻪﺑ وﺮﺸ .

ﺎﺘﻧ ﯾ ﺞ

اﯾ ﺳ ﺖﺑﻮﻃر راﺪﻘﻣ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ ﯿ

ﻣ ار ﺮ ﯽ ﺎﺑ ناﻮﺗ

ﺒﺼﻋ ﻪﮑﺒﺷ زا هدﺎﻔﺘﺳا ﯽ

ﻣ ﺎﺑ ، ﯿ ﮕﻧﺎ ﯿ و ﺮﺘﻤﮐ ﻂﺳﻮﺘﻣ يﺎﻄﺧ ﻦ

ﺮﺿ ﯾ ﺒﺗ ﺐ ﯿﯿ ﺑ ﻦ ﯿ ر لﺪﻣ ﻪﺑ ﺖﺒﺴﻧ ﺮﺘﺸ ﯾ

ﺿﺎ ﯽ و ﯾﺒ ﭘ ﻞ ﯿ ﺶ ﺑﯿﻨ ﯽ دﺮﮐ

] 19 [.

Salehi نارﺎﮑﻤﻫ و )

2015 ( ﻪﺑ ﯽﯾﻮﮕﺸﯿﭘ رﻮﻈﻨﻣ ﺶﻫﺎﮐ

ﻃ رد ،ﺪﻣﺎﺟ داﻮﻣ بﺬﺟ و بآ ﺶﻫﺎﮐ ،نزو ﯽ

ﮏﺸﺧ ندﺮﮐ

ﺰﻤﺳا ي زا ،ﻮﻟآدرز لﺪﻣ

زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ

ﻋﻮﻨﺼﻣ ﯽ هدﺎﻔﺘﺳا

ﺪﻧدﻮﻤﻧ . ياﺮﺑ لﺪﻣ ﻦﯾﺮﺘﻬﺑ ﻪﮐ داد نﺎﺸﻧ نﺎﻘﻘﺤﻣ ﻦﯾا ﺞﯾﺎﺘﻧ

ياراد قﻮﻓ يﺎﻫﺮﺘﻣارﺎﭘ ﯽﯾﻮﮕﺸﯿﭘ 1

و نﺎﻬﻨﭘ ﻪﯾﻻ 14

رد نوﺮﻧ

ﻣ ﻪﯾﻻ ﺮﻫ ﯽ ﺪﺷﺎﺑ ] 20 [.

ﺳرﺮﺑ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯽ

نﻮﻨﮐﺎﺗ ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ هﺪﺷﺮﺸﺘﻨﻣ ﻊﺑﺎﻨﻣ

ﺸﻫوﮋﭘ ﯽ لﺪﻣ صﻮﺼﺧ رد زﺎﺳ

ي آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺳﻮﻣ ندﺮﮐ ﯿ ژﻼ

ر ﻪﻧاد ﯾ ﮏﺸﺧ رد نﺎﺤ ﺳوﺮﻓ ﻦﮐ

ﺖﺳا ﻪﺘﻓﺮﮕﻧ ترﻮﺻ خﺮ .

اﺬﻟ

ﺳرﺮﺑ ﺶﻫوﮋﭘ ﻦﯾا فﺪﻫ ﯽ

ﭗﻣﻻ ناﻮﺗ ،ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺮﺛا

ﻫدﻮﺗﺮﭘ ﯽ ﮏﺸﺧ ﺮﺑ ﻪﻧﻮﻤﻧ زا ﭗﻣﻻ ﻪﻠﺻﺎﻓ و ﺳﻮﻣ ندﺮﮐ

ﯿ و ژﻼ

لﺪﻣ زﺎﺳ ي آﺮﻓ ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ شور زا هدﺎﻔﺘﺳا ﺎﺑ ﺪﻨ ﯽ

ﻋﻮﻨﺼﻣ ﯽ

ﻣ ﯽ ﺪﺷﺎﺑ .

1. Artificial Neural Network (ANN)

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ندﺮﮐ

ا رد ﯾ ر ﻪﻧاد ﺶﻫوﮋﭘ ﻦ ﯾ

ﻫ نﺎﺘﺳا زا نﺎﺤ ﻬﺗ ناﺪﻤ

ﯿ ﯽﺼﻟﺎﺧﺎﻧ و ﻪ

نآ دﺮﮔ يزﺎﺳاﺪﺟ ًﻼﻣﺎﮐ ﺎﻫ ﯾﺪ

. ﺳﻮﻣ جاﺮﺨﺘﺳا ﺖﻬﺟ ﯿ

اﺪﺘﺑا ،ژﻼ

ﻪﻧاد ﺎﻫ ي ر ﯾ تﺪﻣ ﻪﺑ نﺎﺤ 20

ﻗد ﯿ ﺎﻣد ﺎﺑ بآ نورد ﻪﻘ ي

70 ﻪﺟرد

ﺘﻧﺎﺳ ﯽ ﺮﺑاﺮﺑ ﻪﻧاد ﻪﺑ بآ ﺖﺒﺴﻧ و داﺮﮔ 20

ﻪﺑ 1 ﺪﻨﺘﻓﺮﮔ راﺮﻗ .

ﻪﻧاد زا هﺪﺷ جرﺎﺧ ﻎﻤﺻ ندﺮﮐ اﺪﺟ ﺖﻬﺟ ﺲﭙﺳ هﺎﮕﺘﺳد زا ،ﺎﻫ

ﻤﺑآ ﯿ هﻮ ﮔﯿ ﺮ

2ي ﺪﺷ هدﺎﻔﺘﺳا .

اﺮﺑ ي ﮏﺸﺧ زا ﻪﻠﺣﺮﻣ ﺮﻫ ،ندﺮﮐ

ﺳﻮﻣ ﯿ ﮏﺸﺧ ﻪﺑ و جاﺮﺨﺘﺳا هزﺎﺗ ژﻼ ﺪﺷ ﻞﻘﺘﻨﻣ ﻦﮐ

. ﻪﻠﺣﺮﻣ رد

ﺪﻌﺑ ي ﺳﻮﻣ ﯿ صﻮﺼﺨﻣ فوﺮﻇ نورد هﺪﺷ جاﺮﺨﺘﺳا ژﻼ

ﮏﺸﺧ عﺎﻔﺗرا ﺎﺑ خﺮﺳوﺮﻓ ﻪﻧﺎﻣﺎﺳ ﺎﺑ ندﺮﮐ ﺎﻫ

ي 5 /0 ، 1 و 5/

1

ﺘﻧﺎﺳ ﯽ ر ﺮﺘﻣ ﯾ رد و هﺪﺷ ﻪﺘﺨ ﮏﺸﺧ نو

ﺖﻓﺮﮔ راﺮﻗ ﻦﮐ .

ﻣﯿ ﮕﻧﺎ ﯿ ﻦ

ﻟوا ﺖﺑﻮﻃر ﯿ ﺳﻮﻣ ﻪ ﯿ هﺪﺷ جاﺮﺨﺘﺳا ژﻼ 4/

99 % ﺪﻣآ ﺖﺳد ﻪﺑ .

ﮏﺸﺧ ﺖﻬﺟ ﺳﻮﻣ ندﺮﮐ

ﯿ ﮏﺸﺧ ﺎﺑ هﺪﺷ جاﺮﺨﺘﺳا ژﻼ ﻦﮐ

ﻐﺘﻣ زا خﺮﺳوﺮﻓ ﯿ

ﺎﻫﺮ ﯾ ﯽ ناﻮﺗ ﻞﻣﺎﺷ ﺎﻫ

ي خﺮﺳوﺮﻓ ﭗﻣﻻ ﻪﺳ رد 3

ﺢﻄﺳ 150 ، 250 و 375 ﺎﻓ و تاو ﻪﺳ رد ﻪﻧﻮﻤﻧ زا ﭗﻣﻻ ﻪﻠﺻ

ﺢﻄﺳ 4 ، 8 و 12 ﺘﻧﺎﺳ ﯽ هدﺎﻔﺘﺳا ﺮﺘﻣ ﺪﺷ

. ﻐﺗ ﯿﯿ ﻪﻧﻮﻤﻧ نزو تاﺮ ﺎﻫ

ﻃ رد ﯽ ﺮﻫ نﺪﺷ ﮏﺸﺧ ﯾ

ﻗد ﮏ ﯿ وزاﺮﺗ ﻂﺳﻮﺗ ﻪﻘ ي

د ﯾ ﺠ ﯿ ﻟﺎﺘ

4ﯽ ﺎﺑ

ﺖﻗد 01 /0 ﮏﺸﺧ رد ﻪﮐ مﺮﮔ ± ﺒﻌﺗ ﻦﮐ

ﯿ دﺮﮔ ﺖﺒﺛ ،دﻮﺑ هﺪﺷ ﻪ ﯾﺪ

.

نزو ﺶﻫﺎﮐ ناﺰﯿﻣ )

(WR ﺮﻃ زا ،5

ﯾ ز ﻪﻟدﺎﻌﻣ ﻖ ﯾ

ﻪﺒﺳﺎﺤﻣ ﺮ

دﺮﮔ ﯾﺪ . 100

0

0 

 M

M WR M ^t

) 1 (

:WR نزو ﺶﻫﺎﮐ ﺪﺻرد ﺳﻮﻣ

ﯿ ژﻼ

M0

: ﻟوا مﺮﺟ ﯿ ﻪﻧﻮﻤﻧ ﻪ ) (gr

Mt

: ﻪﻧﻮﻤﻧ مﺮﺟ )

(gr نﺎﻣز زا ﺪﻌﺑ نﺪﺷ ﮏﺸﺧ زا ﺪﻌﺑ t

ﻠﮐ ﯿ ﺎﻣزآ ﻪ ﯾ ﺶ ﮔ مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ رد ﺎﻫ ﺖﻓﺮ

. ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ يرﺎﻣآ ﻞ

ﺳرﺮﺑ درﻮﻣ ﯽﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﻪﯾﺎﭘ ﺮﺑ ﻞﯾرﻮﺘﮐﺎﻓ ﺐﻟﺎﻗ رد ﯽ

ﺖﻓﺮﮔ راﺮﻗ .

مﺮﻧ زا ﺎﻫرادﻮﻤﻧ ﻢﺳر ياﺮﺑ ﻪﺨﺴﻧ ﻞﺴﮐا راﺰﻓا

2007

ﺪﺷ هدﺎﻔﺘﺳا .

اﺮﺑ ي ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ مﺮﻧ زا يرﺎﻣآ ﻞ راﺰﻓا

ﻪﺨﺴﻧ SAS

1/

9 ﺪﺷ هدﺎﻔﺘﺳا .

ﺎﻘﻣ ﯾ ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﺢﻄﺳ رد ﻦ 5

هدﺎﻔﺘﺳا ﺎﺑ ﺪﺻرد

ﻮﻣزآ زا ﻪﻨﻣاد ﺪﻨﭼ ن ا

ي ﺖﻓﺮﮔ ترﻮﺻ ﻦﮑﻧاد .

2 - 2 - لﺪﻣ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ

ﻋﻮﻨﺼﻣ ﯽ

2. M-J-376-N, Nikko Electric Industry Company, Iran 3. Infrared Heat Lamp (NIR), Noor Lamp Company, Iran.

4. Digital balance, LutronGM-300p (Taiwan) 5. Weight Reduction

لﺪﻣ زﺎﺳ ي آﺮﻓ ﯾ ﺪﻨ ﮏﺸﺧ ﺳﻮﻣ ندﺮﮐ ﯿ ر ﻪـﻧاد ژﻼ ﯾ

شور ﻪـﺑ نﺎـﺤ

خﺮﺳوﺮﻓ ﭘ ﺖﻬﺟ ﯿ ﻮﮕﺸ ﯾ ﯽ ﻪﮑﺒـﺷ شور ﻪـﺑ نﺪـﺷ ﮏﺸﺧ نﺎﻣز

ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ، ﺎﻫ

ي ﺒﺼﻋ ﯽ ﻻ ﻪﺳ ـﯾ نوﺮﺘﭙـﺳﺮﭘ ﻪ

ﭘﯿ ﺬﭘ مﺎﺠﻧا رﻮﺨﺸ ﯾ

ﺖﻓﺮ . ا رد ﯾ شور ﻦ ﺟوﺮﺧ ﯽ نوﺮﻧ ﺎﻫ ي ﻻ ـﯾ ﻪ

ﺟوﺮﺧ و نﺎﻬﻨﭘ ﯽ

) (y ﺮﻃ زا ـﯾ اﺰـﻓا ﻖ ﯾ ﺎﺑ ﺶ ـﯾ

1سﺎ عﻮـﻤﺠﻣ ﻪـﺑ

دورو ي ﺎﻫ ي نزو ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ راد 2

ﻣ ﻪﺒﺳﺎﺤﻣ ﯽ دﻮﺷ

] 21 [.

(2) Y_j 



_i^p f W_ijX_i b_j

1 ( )

قﻮﻓ ﻪﻟدﺎﻌﻣ رد Wij

ﺮﺿ ﯾ ﻧزو ﺐ ﯽ هرﺎﻤﺷ نوﺮﻧ ﻪـﮐ i

نوﺮـﻧ ﻪـﺑ

هرﺎﻤﺷ ﻣ ،ﺖﺳا ﻞﺼﺘﻣ j ﯽ

ﺪﺷﺎﺑ . دورو داﺪﻌﺗ p ي

ﺎﻫ ي و نوﺮﻧ ﺮﻫ

bj

ﺎﺑ رادﺮﺑ ﯾ نوﺮﻧ سﺎ ﺖﺳا j

.

ا رد ﯾ دورو ﻪﺳ ﻪﻌﻟﺎﻄﻣ ﻦ ي

) و ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ،ﭗﻣﻻ ناﻮﺗ

ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ (

و ﯾ ﺟوﺮﺧ ﮏ ﯽ ) نﺪـﺷ ﮏﺸﺧ نﺎﻣز (

ﺮـﻈﻧ رد

ﺪﺷ ﻪﺘﻓﺮﮔ ) ﻞﮑﺷ 1 .(

Fig 1 Schematic of drying process modeling of basil seed mucilage using artificial neural network

نوﺮﻧ داﺪﻌﺗ ﺎﻫ

ي ﻻ ﯾ ﮕﺘﺴﺑاو ،نﺎﻬﻨﭘ ﻪ ﯽ

و دﺮﺑرﺎـﮐ عﻮـﻧ ﻪـﺑ ﻞـﻣﺎﮐ

اﺮﺷ ﯾ ﻌﺗ ﻂ ﯿﯿ ﺎﻫﺮﺘﻣارﺎﭘ ﻦ ي

ا رد و دراد ﻪﮑﺒﺷ ـﯾ

داﺪـﻌﺗ ﻪـﻌﻟﺎﻄﻣ ﻦ

ﻻ نوﺮﻧ ﯾ ﺑ نﺎﻬﻨﭘ ﻪ ﯿ ﻦ 1 ﺎﺗ 25 ﺪـﺷ ﻪـﺘﻓﺮﮔ ﺮﻈﻧ رد .

ا مﺮـﻧ ز راﺰـﻓا

ﻦﺷﻮﻟﻮﺳوﺮﻧ ) 2

ﻪﺨﺴﻧ 6 ( لﺪﻣ ﺖﻬﺟ زﺎﺳ

ي ﺪـﺷ هدﺎﻔﺘﺳا .

ا رد ـﯾ ﻦ

مﺮﻧ ﻐﺗ ﺎﺑ راﺰﻓا ﯿﯿ لﺎـﻌﻓ ﻊﺑﺎﺗ عﻮﻧ ﺮ زﺎـﺳ

ي ) ـﻄﺧ ﯽ ـﺳ ، ﯿ ﺋﻮﻤﮕ ﯿﺪ

3ي

) ﻪﻄﺑار 3 ( ﻫ ﺖﻧاﮋﻧﺎﺗ و ﯿ

ﻟﻮﺑﺮﭙ ﯿ

4ﮏ ) ﻪﻄﺑار 4 ((

ﻻ نوﺮـﻧ داﺪﻌﺗ ؛ ـﯾ

ﻪ

نﺎﻬﻨﭘ ) 25 - 1 ( هداد داﺪﻌﺗ ، ﺎﻫ

ي هدﺎﻔﺘـﺳا ﺖـﻬﺟ هﺪـﺷ ـﯾ

ﮔدﺎ ﯿﺮ ي ،

زرا و نﻮﻣزآ ﯾﺑﺎ

ﯽ هﺪﻋﺎﻗ و ﯾ ﮔدﺎ ﯿﺮ ي ﻟ ﯿ گﺮﺒﻧﻮ - ﺖـﮐرﺎﻣ

،5

ﺮـﺘﻬﺑ ﯾ ﻦ

1. Bias

2. Neurosolution software (Excel software release 6.0), NeuroDimension, Inc., USA

3. Sigmoid functions 4. Hyperbolic tangent function 5. Levenberg–Marquardt (LM)

رﺎﺘﺧﺎﺳ ﺖﺳد ﺖﻬﺟ ﻪﮑﺒﺷ 6

ﯾﺑﺎ ﯽ ﻬﺑ ﻪﮑﺒـﺷ ﻪﺑ ﯿ

ـﺳرﺮﺑ ﻪـﻨ ﯽ ﺪـﺷ .

ﻪﺑ زرا رﻮﻈﻨﻣ ﯾﺑﺎ ﯽ ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ

هدﺎﻔﺘﺳا ﭘ هﺪﺷ ﯿ ﻮﮕﺸ ﯾ ﯽ ﺎﻫﺮﺘﻣارﺎﭘ ي

ﺳرﺮﺑ درﻮﻣ ﯽ ﺮﺿ ﺺﺧﺎﺷ زا ، ﯾ

ﮕﺘﺴﺒﻤﻫ ﺐ

7ﯽ دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ

.

(3) Sig e_^x

  1

1

(4) ^{x x}

x x

e e

e

Tanh e _





 

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - ﮏﺸﺧ ندﺮﮐ

ﺳرﺮﺑ ﺖﻬﺟ ﯽ

نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز ﺮﺑ خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﺮﺛا

ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ ناﻮـﺗ ﺎﺑ خﺮﺳوﺮﻓ ﭗﻣﻻ ﻪﺳ زا ،نﺎﺤ ﺎـﻫ

ي 150 ،

250 و 375 دﺮﮔ هدﺎﻔﺘــﺳا تاو ــﯾ

ﺪ . اﺰــﻓا ﺎــﺑ ﯾ ياﻮــﻫ يﺎــﻣد ﺶ

ﮏﺸﺧ اﺰﻓا ﺎﺑ ﻦﮐ ﯾ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ﺶ ﯽ

،نآ ﻪﻠـﺻﺎﻓ ﺶﻫﺎﮐ و

ﻟﺎﺘﻧآ ﭙ ﯽ اﺰﻓا اﻮﻫ ﯾ ﺶ ﯾ اﺰﻓا و ﻪﺘﻓﺎ ﯾ ﭙﻟﺎﺘﻧآ ﺶ ﯽ ﻣ ﯿ و مﺮـﺟ لﺎﻘﺘﻧا ناﺰ

اﺰﻓا تراﺮﺣ ﯾ

ﻣ ﺶ ﯽ ﯾ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻪﮐ ﺪﺑﺎ

ﻣ ﯽ دﻮﺷ ] 22 , 23 [ . ﺎﺘﻧ ﯾ ﻐﺗ ﻪـﮐ داد نﺎﺸـﻧ ﺞ ـﯿ

ﺮـﺛا ﭗـﻣﻻ ناﻮـﺗ ﺮ

ﻨﻌﻣ ﯽ راد ي ) 05 /0 (P

ﺳﻮﻣ زا بآ جوﺮﺧ ﺮﺑ ﯿ

ر ﻪـﻧاد ژﻼ ﯾ

نﺎـﺤ

اﺰﻓا ﺎﺑ و دراد ﯾ

ﻣ ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ نﺎﻣز ،ﭗﻣﻻ ناﻮﺗ ﺶ ﯽ

ﯾ ﺪﺑﺎ .

نﺎﻤﻫ ﻞﮑﺷ رد ﻪﮐ رﻮﻃ 2

ﻣ ﻪﻈﺣﻼﻣ ﯽ ﻪﺑ ،دﻮﺷ ﻣ رﻮـﻃ ـﯿ ﮕﻧﺎ ﯿ ﺎـﺑ ﻦ

اﺰﻓا ﯾ زا ﭗﻣﻻ ناﻮﺗ ﺶ 150

ﻪﺑ 375 او نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز ،ت

04 / 85 ﺶﻫﺎﮐ ﺪﺻرد ﯾ

ﺖﺳا ﻪﺘﻓﺎ .

Fig 2 Effect of IR lamp power on drying time of basil seed mucilage.

ﺎﺘﻧ ﯾ ﺎﮑﺣ ﺞ ﯾ ﻨﻌﻣ زا ﺖ ﯽ ندﻮﺑ راد ) 05 /0 (P

ﻐﺗ ﺮﺛا ﯿﯿ ﻪﻠﺻﺎﻓ ﺮ

ﻪﻧﻮﻤﻧ زا ﭗﻣﻻ ﺑ ،ﺎﻫ

ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺮ ﯿ

ر ﻪﻧاد ژﻼ ﯾ نﺎﺤ

6. Topology

7. Correlation coefficient (r)

اﺰﻓا ﺎﺑ و دراد ﯾ

اﺰﻓا نﺪﺷ ﮏﺸﺧ نﺎﻣز ،ﭗﻣﻻ ﻪﻠﺻﺎﻓ ﺶ ﯾ

ﺶ ﯾ ﺖﻓﺎ

) ﻞﮑﺷ 3 .(

اﺰﻓا ﺎﺑ ﯾ ﭗﻣﻻ ﻪﻠﺻﺎﻓ ﺶ زا ﺎﻫ

4 ﻪﺑ 12 ﺘﻧﺎﺳ ﯽ ،ﺮﺘﻣ

ﻪﺑ ﻣ رﻮﻃ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯿ

ر ﻪﻧاد ژﻼ ﯾ

نﺎﺤ زا

37 / 131 ﻗد ﯿ ﻪﺑ ﻪﻘ 41 / 336 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ .

Fig 3 Effect of mucilage distance from IR lamp on drying time of basil seed mucilage.

ﻞﮑﺷ رد 4 ﺳﻮﻣ ﺖﻣﺎﺨﺿ ﺮﺛا ﯿ

ﺮﺑ ژﻼ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺳﻮﻣ

ﯿ ژﻼ

ر ﻪﻧاد ﯾ ﮏﺸﺧ نورد نﺎﺤ ﺎﻤﻧ ﻪﺑ خﺮﺳوﺮﻓ ﻦﮐ

ﯾ ﺖﺳا هﺪﻣآ رد ﺶ .

نﺎﻤﻫ ﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ ﯽ

اﺰﻓا ﺎﺑ دﻮﺷ ﯾ

ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺶ زا ﺎﻫ

5/

0 ﻪﺑ 5/

1 ﺘﻧﺎﺳ ﯽ ﻣ ،ﺮﺘﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯿ

ﻪﻧاد ژﻼ

رﯾ زا نﺎﺤ 67 / 103 ﻗد ﯿ ﻪﺑ ﻪﻘ 67 / 367 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﺳا ﻪﺘﻓﺎ .

Fig 4 Effect of the mucilage thickness on IR drying time of basil seed mucilage.

3 - 2 - ﺎﺘﻧ ﯾ لﺪﻣ ﺞ زﺎﺳ ي ﻋ ﻪﮑﺒﺷ ﺒﺼ ﯽ ﻋﻮﻨﺼﻣ ﯽ

ﻪــﺑ ﭘ رﻮــﻈﻨﻣ ــﯿ ﻮﮕﺸ ﯾ ﯽ نﺪــﺷ ﮏﺸــﺧ نﺎــﻣز ــﺳﻮﻣ

ﯿ ــﻃ رد ژﻼ ﯽ

ﮏﺸــﺧ ندﺮــﮐ ــﺳﻮﻣ ﯿ ر ﻪــﻧاد ژﻼ ﯾ

نﺎــﺤ خﺮــﺳوﺮﻓ شور ﻪــﺑ زا

لﺪﻣ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ ﻋﻮﻨﺼﻣ ﯽ دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ

. ،ﭗـﻣﻻ ناﻮﺗ

ﺳﻮﻣ ﺖﻣﺎﺨﺿ و ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﯿ

ﻪﺑ ژﻼ دورو ناﻮﻨﻋ ي

ﺎﻫ ي

و ﺪﻧﺪـﺷ ﻪـﺘﻓﺮﮔ ﺮﻈﻧ رد ﻪﮑﺒﺷ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز

ﻪـﺑ ناﻮـﻨﻋ

ﺮﺧ ﺟو ﯽ دﺮﮔ بﺎﺨﺘﻧا ﻪﮑﺒﺷ ﯾﺪ

. ﺎﻄﺧ راﺪﻘﻣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ي

ﺮﺘﻤﮐ ي

لﺎﻌﻓ ﻊﺑﺎﺗ هدﺎﻔﺘﺳا ﺎﺑ ﻪﮐ زﺎﺳ

ي ﺳ ﯿ ﺋﻮﻤﮕ ﯿ ﺪ ي ا ،ﺪـﻣآ ﺖﺳد ﻪﺑ ـﯾ

ﻦ

ﻪﺑ ﻊﺑﺎﺗ عﻮﻧ لﺎﻌﻓ ﻊﺑﺎﺗ ناﻮﻨﻋ

زﺎـﺳ ي ﻻ رد ـﯾ ـﺟوﺮﺧ و نﺎـﻬﻨﭘ ﻪ ﯽ

دﺮﮔ بﺎﺨﺘﻧا ﯾﺪ

.

نﻮﻣزآ شور سﺎﺳا ﺮﺑ ﺗرﻮـﺻ رد ﺪﺷ ﺺﺨﺸﻣ ﺎﻄﺧو

ﯽ ﻪـﮐ 20

هداد ﺪﺻرد اﺮﺑ ﺎﻫ

ي ﺮﮔ هدﺎﻔﺘﺳا شزﻮﻣآ ﻪﺑ ﻪﮑﺒﺷ ،دد

ﺑﻮﺧ ﯽ ردﺎـﻗ

ﻪﺑ ﯾ ﮔدﺎ ﯿﺮ ي ﺑ ﻂﺑاور ﯿ دورو ﻦ ي ﺟوﺮﺧ و ﺎﻫ ﯽ

ﻣ ﺎﻫ ﯽ ﺪﺷﺎﺑ ) لوﺪﺟ

1 .(

20 هداد ﺪﺻرد اﺮـﺑ ﻢـﻫ ﺎﻫ

ي شزﻮـﻣآ ﻪﮑﺒـﺷ نﻮـﻣزآ د

ـﯾ هﺪ

دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ

. ﻪﺑ زرا رﻮﻈﻨﻣ ﯾﺑﺎ ﯽ ﻗﺎﺑ زا ﻢﻫ ﻪﮑﺒﺷ ﯽ

هداد هﺪﻧﺎﻣ ﺎـﻫ

) 60 ﺪﺻرد ( دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ

. ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻪـﮐ داد نﺎﺸـﻧ ﺶﻫوﮋـﭘ ﻦ

ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ ﻮﻨﺼﻣ ﻋ ﯽ اراد ي 8 ﻻ رد نوﺮﻧ ﯾ

نﺎـﻬﻨﭘ ﻪ ـﻣ ﯽ ﺪـﻧاﻮﺗ

ﻪﺑ ﺑﻮﺧ ﯽ ﻃ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯽ

آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ندﺮﮐ ﺳﻮﻣ ﯿ ژﻼ

ر ﻪﻧاد ﯾ نﺎﺤ خﺮـﺳوﺮﻓ شور ﻪﺑ ﺎﻤﻧ ﯽﯾﻮﮕﺸـﯿﭘ ار

ـﯾ ﺪ ) 96 /0 ( r=

) لوﺪﺟ 2 (.

Salehi نارﺎﮑﻤﻫ و )

2015 ( ـﺳرﺮﺑ ﻪـﺑ ﯽ لﺪـﻣ زﺎـﺳ ي آﺮﻓ ﯾ ﺪـﻨ

ﮏﺸﺧ ﺰﻤﺳا ندﺮﮐ ي

ﺒﺼﻋ ﻪﮑﺒﺷ زا هدﺎﻔﺘﺳا ﺎﺑ ﻮﻟآدرز ﯽ

ﻋﻮﻨﺼﻣ ﯽ

دﺮﭘ ﺪﻨﺘﺧا . ﺎﻫرﺎﺘﺧﺎﺳ ي نوﺮﺘﭙﺳﺮﭘ ﻪﯾﻻ ﺪﻨﭼ ﯽﺒﺼﻋ ﻪﮑﺒﺷ ﻒﻠﺘﺨﻣ

نﻮﻣزآ درﻮﻣ ار هﺪﺷ يﺮﯿﮕﺑآ ﻮﻟآدرز مﺮﺟ لﺎﻘﺘﻧا ﯽﯾﻮﮕﺸﯿﭘ ياﺮﺑ ﻪﮑﺒﺷ داد نﺎﺸﻧ هﺪﺷ شراﺰﮔ ﺞﯾﺎﺘﻧ و ﺪﻧداد راﺮﻗ ا

ي داﺪـﻌﺗ ﺎﺑ 14

رد نوﺮــﻧ ــﯾ ﻪــﺑ نﺎــﻬﻨﭘ ﻪــﯾﻻ ﮏ ﺑﻮــﺧ

ﯽ نزو ﺶﻫﺎــﮐ ﺪــﺻرد

) 98 /0

= R² ( بآ ﺶﻫﺎﮐ ﺪﺻرد ، )

97 /0

= R² ( بﺬـﺟ راﺪـﻘﻣ و

ﻣ ﺪﻣﺎﺟ داﻮ ) 96 /0

= R² ( ﻃ رد ﯽ آﺮﻓ ﯾ ﮏﺸـﺧ ﺪـﻨ ﺰﻤـﺳا ندﺮـﮐ

ي

ﺎﻤﻧ ﯽﯾﻮﮕﺸﯿﭘ ار ﻮﻟآدرز ﯾﺪ

. ﻣ لﺪﻣ ﻦﯾا ﯽ ﻪـﺑ ﺪـﻧاﻮﺗ ﺪـﯿﻟﻮﺗ رﻮـﻈﻨﻣ

يروآﺮﻓ تاﺰﯿﻬﺠﺗ ﺐﺳﺎﻨﻣ ﯽﺣاﺮﻃ ،بﻮﻠﻄﻣ ﺖﻔﯿﮐ ﺎﺑ ﯽﻟﻮﺼﺤﻣ ﻬﺑ و ﯿ ﻪﻨ زﺎﺳ ي دﺮﯿﮔ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺪﻨﯾآﺮﻓ ]

20 [.

Table 1 Optimal values of artificial neural network parameters Testing

data %

Validating data %

Training data %

The number of hidden layer

neurons

Type of activation

function

Learning rule

Number of hidden

layers

60% 20% 20% 8 Sigmoid Levenberg–

Marquardt 1

Table 2 The error values in prediction of testing data by optimal artificial neural network with 8 neurons in hidden layer

Weight loss (%) Error

5199.176 Mean squared error

0.00872 Normalized Mean squared error

47.27 Mean absolute error

0.963 Correlation coefficient (r)

ﻣ راﺪﻘﻣ ﯿ ﮕﻧﺎ ﯿ ﺎﻄﺧ تﺎﻌﺑﺮﻣ ﻦ ﻞﺴﻧ داﺪﻌﺗ ﺮﺑاﺮﺑ رد 1

ﺎـﻫ ي ﮑﺸـﺗ ﯿ ﻞ

ﻞﮑﺷ رد ،هﺪﺷ 5

ﺎـﻤﻧ ﻪﺑ ﯾ ﺖـﺳا هﺪـﻣآ رد ﺶ .

نﺎـﻤﻫ ﻪـﮐ رﻮـﻃ

ﻣ ﻪﻈﺣﻼﻣ ﯽ ﻞﺴﻧ نﺎﻤﻫ رد دﻮﺷ ﺎـﻫ

ي ﺶﻫﺎـﮐ ﺎـﻄﺧ راﺪـﻘﻣ لوا

ﻣ ﯽ ﯾ ﮑﺸﺗ زا ﺪﻌﺑ و ﺪﺑﺎ ﯿ

دوﺪﺣ ﻞ 24 راﺪـﻘﻣ ﻪـﺑ ﺎﻄﺧ راﺪﻘﻣ ،ﻞﺴﻧ

ﺘﺑﺎﺛ ﯽ ﻣ ﯽ ﺪﺳر . ﺮﺳ ﺶﻫﺎﮐ ﯾ

ﻣ رادﻮﻤﻧ رد ﻊ ﯿ

ﮕﻧﺎ ﯿ رد ﺎﻄﺧ تﺎﻌﺑﺮﻣ ﻦ

ﺳ ﯿ ﻞﮑ ﺎﻫ ي ﻟوا ﯿ زا نﺎﺸﻧ شزﻮﻣآ ﻪ ﯾ

ﮔدﺎ ﯿﺮ ي ﺮﺳ ﯾ ﻣ ﻪﮑﺒﺷ ﻊ ﯽ ﺪﺷﺎﺑ

ا ﻪــﮐ ــﯾ و زا ﻦ ﯾ ــﮔﮋ ﯽ ﺎــﻫ ي ﻬﺑ شور هﺪــﺷ ﻪﺘﺧﺎﻨــﺷ ﯿ

ﻪــﻨ زﺎــﺳ ي

ﻟﯿ گﺮﺒﻧﻮ - ﻣ ﺖﮐرﺎﻣ ﯽ ﺪﺷﺎﺑ ] 24 [.

Fig 5 Mean square error (MSE) values as a function of the learning iterations number during

training and validation by ANN

دﺎﻘﻣ ﯾ ﻌﻗاو ﺮ ﯽ هداد ﺎﻫ ي زرا ﯾﺑﺎ ﯽ ) 60 هﺪﺸـﻧ هدﺎﻔﺘـﺳا هداد ﺪﺻرد

ﻪﮑﺒﺷ ﻂﺳﻮﺗ (

ﭘ و ﯿ ﻮﮕﺸ ﯾ ﯽ نﺪﺷ ﮏﺸﺧ نﺎﻣز هﺪﺷ ﺳﻮﻣ

ﯿ ﻪﻧاد ژﻼ

رﯾ نﺎﺤ ﺒﺼﻋ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ﯽ

ﻬﺑ ﯿ ﻪﻨ ) 1 /8 /3 ( ﻞﮑﺷ رد 6 هداد نﺎﺸﻧ

ﺖﺳا هﺪﺷ . ﻻﺎﺑ راﺪﻘﻣ ي ﺮﺿ ﯾ ﮕﺘﺴﺒﻤﻫ ﺐ ﯽ

نﺎﺸﻧ ارﺎـﮐ هﺪـﻨﻫد ﯾ

ﯽ

ﻻﺎﺑ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ

ﻋﻮﻨﺼﻣ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ .

Erenturk نارﺎــﮑﻤﻫ و

) 2007 ( ﻧ ــﯿ ﺒﺼــﻋ ﻪﮑﺒــﺷ شور زا ﺰ ﯽ

ﻋﻮﻨﺼﻣ ﯽ لﺪﻣ ﺖﻬﺟ زﺎﺳ

ي آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﻮـﻫ ندﺮﮐ ﯾ هدﺎﻔﺘـﺳا ﺞ

ﺪﻧدﻮﻤﻧ ] 25 [ . ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﮐﺎﺣ نﺎﻘﻘﺤﻣ ﻦ ﯽ

ا ز ترﺪﻗ ﻻﺎﺑ ي ا ﯾ ﻦ

1. Mean squared error (MSE)

لﺪﻣ ﺖﻬﺟ شور زﺎﺳ

ي آﺮﻓ ﯾ ﺎﻫﺪﻨ ي ﮏﺸﺧ اﺬـﻏ داﻮـﻣ ندﺮﮐ ﯾ

ﯽ

ﻣ ﯽ ﺪﺷﺎﺑ .

Fig 6 Experimental drying time data versus predicted values for dried basil seed mucilage

during drying by IR system

ﻨﭽﻤﻫ ﯿ ﻦ Lertworasirikul نارﺎﮑﻤﻫ و

) 2010 ( لﺪﻣ زﺎﺳ ي

ﮕﺑآ مﺮﺟ لﺎﻘﺘﻧا ﯿﺮ

ي ﺰﻤﺳا ي ﻟ ﺖﺳﻮﭘ ﯿ ﻮﻤ ي ﺮﻓآ ﯾ ﺎﻘ ﯾ ﯽ ﻂﺳﻮﺗ ار

ﻪﮑﺒﺷ ي ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﺳرﺮﺑ درﻮﻣ ﯽ

ﺪﻧداد راﺮﻗ .

ﺎﺘﻧ ﯾ ﺞ

ﭘﯿ ﺶ ﺑﯿﻨ ﯽ ﻣ ﯿ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ﺪﻣﺎﺟ داﻮﻣ بﺬﺟ و بآ ﻊﻓد ناﺰ

ﺒﺼﻋ ﯽ ﻻ ﺪﻨﭼ ﯾ دورو ﻪﺳ ﺎﺑ ﻪ ي

) ﻪﻃﻮﻏ نﺎﻣز ،ﺎﻣد رو

ي لﻮﻠﺤﻣ رد

ﺰﻤﺳا ي ﻈﻠﻏ و ﺪﻣﺎﺟ داﻮﻣ ﺖ (

ﺮﺘﻬﺑ ﻪﮐ داد نﺎﺸﻧ ﯾ

ﺎﺑ ﻪﮑﺒﺷ ﻦ

ﺮﺘﻤﮐ ﯾ ﺮﺑاﺮﺑ ﺎﻄﺧ تﺎﻌﺑﺮﻣ عﻮﻤﺠﻣ ﻦ 0066

/0 ﺑ و ﯿ ﺶ ﺮﺗ ﯾ ﻦ

ﻣﯿ ﮕﻧﺎ ﯿ ﺮﺿ ﻦ ﯾ ﺳﺮﮔر ﺐ ﯿ نﻮ 9725 /0 ﺎﺑ ﯾ ﻻ ﮏ ﯾ ﻔﺨﻣ ﻪ ﯽ ﺞﻨﭘ و

ﻬﺑ شور و نوﺮﻧ ﯿ

ﻪﻨ زﺎﺳ ي ﻟ ﯿ گﺮﺒﻧﻮ - ﻣ ﺖﺳد ﻪﺑ تﻮﮐرﺎﻣ ﯽ

آﯾ ﺪ

] 26 [.

آﺮﻓ زا فﺪﻫ ﯾ

ﺒﺼﻋ ﻪﮑﺒﺷ شزﻮﻣآ ﺪﻨ ﯽ

ﻋﻮﻨﺼﻣ ﯽ د ﻪﺑ ﺖﺳ

ﺎﻫرادﺮﺑ ندروآ ي

ﺎﺑ و نزو ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ سﺎ ﯽ

ﻬﺑ ﯿ ﺖﺳا ﻪﻨ . رد

لوﺪﺟ 3 دﺎﻘﻣ ، ﯾ نزو ﺮ ﺎﺑ و ﺎﻫ ﯾ سﺎ ﺎﻫ ي اﺮﺑ نوﺮﻧ ﺮﻫ ﺎﺑ ﺮﻇﺎﻨﺘﻣ ي

ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ اراد ي 8 ﻻ رد نوﺮﻧ ﯾ

ﺖﺳا هﺪﺷ هدروآ نﺎﻬﻨﭘ ﻪ .

Table 3 The weight and bias values of optimized neural network (3-8-1).

Input neurons Output neurons

Hidden

neurons Bias

IR power (W) Distance (cm) Thickness (cm) Drying time

1 2.0984 -2.7925 2.5999 -0.46222 2.7281

2 0.39126 0.2426 0.1982 -0.3588 0.2198

3 1.1163 -0.1121 3.0497 -2.0288 -2.0885

4 4.4202 5.4936 -1.1373 -4.0589 -4.2159

5 3.5141 1.0160 0.0293 -1.1825 -1.7803

6 -1.6560 -1.6679 -2.2007 0.3465 -1.5526

7 2.3671 2.3787 5.4746 -3.1287 3.2948

8 -4.1320 -4.2740 1.7771 3.3434 3.5692

Bias 0.0902

ﻪﺑ ـﺳرﺮﺑ رﻮـﻈﻨﻣ ﯽ

ﺛﺄﺗ راﺪـﻘﻣ ﯿ اﺬـﮔﺮ ر ي ﺎـﻫﺮﺘﻣارﺎﭘ ي دورو ي و

ﺎﺳﺎﻨﺷ ﯾ ﯽ ﺛﺄﺗ ﯿ ﺮﺗراﺬﮔﺮ ﯾ ﻟﺎﻧآ نﻮﻣزآ ،ﻞﻣﺎﻋ ﻦ ﯿ

ﺳﺎﺴﺣ ﺰ ﯿ

1ﺖ ور ﺮﺑ ي

ﻬﺑ ﻪﮑﺒﺷ ﯿ ﺪﺷ مﺎﺠﻧا ﻪﻨ نﺎـﻤﻫ.

رﻮـﻃ ي رد ﻪـﮐ ﻞﮑـﺷ 7 هﺪﻫﺎﺸـﻣ

ﻣ ﯽ ﻣ رد دﻮﺷ ﯿ ﻐﺘﻣ نﺎ ﯿ ﺎﻫﺮ ي دورو ي ﺗﺮﺗ ﻪﺑ ، ﯿ ،ﻪـﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺐ

ﺎﻬﻧرد و خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﯾ

ﻪـﻧﻮﻤﻧ ﺢﻄـﺳ زا ﭗـﻣﻻ ﻪﻠﺻﺎﻓ ﺖ

ﻪﺑ ﺮﺗﺮﺛﺆﻣ ناﻮﻨﻋ ﯾ

د ﻞﻣاﻮﻋ ﻦ ﭘ مﺎﮕﻨﻫ ر

ﯿ ﻮﮕﺸ ﯾ ﯽ نﺪﺷ ﮏﺸﺧ نﺎﻣز

ﺳﻮﻣ ﯿ ر ﻪﻧاد ژﻼ ﯾ ﻃ رد نﺎﺤ ﯽ ﮏﺸﺧ ندﺮـﮐ خﺮـﺳوﺮﻓ شور ﻪـﺑ

ﻣ ﯽ ﺪﻨﺷﺎﺑ .

Fig 7 Sensitivity analysis results of basil seed mucilage drying modeling using IR system by

optimized neural network (3-8-1).

4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي

ا رد ﯾ و ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ،خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﺮﺛا ﻪﻌﻟﺎﻄﻣ ﻦ

ﻃ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺮﺑ ﺖﻣﺎﺨﺿ ﯽ

ﮏﺸﺧ ندﺮﮐ ﺳﻮﻣ ﯿ ژﻼ

ر ﻪﻧاد ﯾ خﺮﺳوﺮﻓ شور ﻪﺑ نﺎﺤ ﺳرﺮﺑ درﻮﻣ

ﯽ ﺖﻓﺮﮔ راﺮﻗ .

ﻪﺳ ﺮﻫ

ﻐﺘﻣ ﯿ ﺮﺛﺆﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز و بآ جوﺮﺧ راﺪﻘﻣ ﺮﺑ هﺪﺷ ﺮﮐذ ﺮ

ﺪﻧدﻮﺑ . اﺰﻓا ﺎﺑ ﯾ ﺎﻓ ﺶﻫﺎﮐ و خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﺶ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻ

جرﺎﺧ ﺖﺑﻮﻃر راﺪﻘﻣ ،ﭗﻣﻻ ﻪﻧﻮﻤﻧ زا هﺪﺷ

اﺰﻓا ﺎﻫ ﯾ نﺎﻣز و ﺶ

ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ ﯾ

ﺖﻓﺎ . لﺪﻣ زﺎﺳ ي ﯽﻋﻮﻨﺼﻣ ﯽﺒﺼﻋ ﻪﮑﺒﺷ ﭘ ﺖﻬﺟ

ﯿ ﻮﮕﺸ ﯾ ﯽ ﻪﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻌﺑﺎﺗ ناﻮﻨﻋ

ﯽ ﭗﻣﻻ ناﻮﺗ زا

ﺳﻮﻣ ﺖﻣﺎﺨﺿ و ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ،خﺮﺳوﺮﻓ ﯿ

ژﻼ ر ﻪﻧاد ﯾ نﺎﺤ

) دورو ي ﺎﻫ ي ﻪﮑﺒﺷ ( ﻃ رد ﯽ ﮏﺸﺧ ندﺮﮐ ﻪﺑ خﺮﺳوﺮﻓ شور

دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ

. ﺎﺘﻧ ﯾ ﻪﮑﺒﺷ داد نﺎﺸﻧ ﺞ ا

ي اراد ي 8 رد نوﺮﻧ ﯾ ﮏ

ﻻﯾ لﺎﻌﻓ ﻊﺑﺎﺗ زا هدﺎﻔﺘﺳا ﺎﺑ و نﺎﻬﻨﭘ ﻪ زﺎﺳ

ي ﺳ ﯿ ﺋﻮﻤﮕ ﯿﺪ ي ﻻ رد ﯾ ﻪ

ﺟوﺮﺧ و نﺎﻬﻨﭘ ﯽ

ﻬﺑ شور زا هدﺎﻔﺘﺳا ﺎﺑ و ، ﯿ

ﻪﻨ زﺎﺳ ي ﻟ ﯿ گﺮﺒﻧﻮ -

ﻪﺑ ،تﻮﮐرﺎﻣ ﺑﻮﺧ

ﯽ ﭘ ﻪﺑ ردﺎﻗ ﯿ

ﻮﮕﺸ ﯾ ﯽ ﺎﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز

ﺮﺿ ﯾ ﮕﺘﺴﺒﻤﻫ ﺐ ﯽ

ﻻﺎﺑ ) 96 /0 ( ﻣ ﯽ ﺪﺷﺎﺑ . ﺎﺘﻧ ﯾ ﻟﺎﻧآ ﺞ ﯿ ﺳﺎﺴﺣ ﺰ ﯿ ،ﺖ

ﻪﺑ ار ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺮﺗﺮﺛﺆﻣ ناﻮﻨﻋ

ﯾ ور ﺮﺑ ﺮﺘﻣارﺎﭘ ﻦ ي

ﻌﺗ ﯿﯿ نﺎﻣز ﻦ

ﺳﻮﻣ نﺪﺷ ﮏﺸﺧ ﯿ

ر ﻪﻧاد ژﻼ ﯾ ﻓﺮﻌﻣ نﺎﺤ ﯽ دﻮﻤﻧ .

5 - ﻊﺑﺎﻨﻣ

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[2] Salehi, F. 2019. Improvement of gluten- free bread and cake properties using natural hydrocolloids: A review, Food science &

nutrition. 7, 3391-3402.

[3] Zameni, A., Kashaninejad, M., Aalami, M., Salehi, F. 2015. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum, Journal of Food Science and Technology. 52, 5914-5921.

[4] Salehi, F. 2020. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review, Journal of Texture Studies. 51, 361-370.

[5] Wang, Y., Wang, L.-J., Li, D., Xue, J., Mao, Z.-H. 2009. Effects of drying methods on rheological properties of flaxseed gum, Carbohydrate Polymers. 78, 213-219.

[6] Amid, B. T., Mirhosseini, H. 2012.

Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum, Carbohydrate Polymers. 90, 452-461.

[7] Cunha, R. L., Maialle, K. G., Menegalli, F.

C. 2000. Evaluation of the drying process in spouted bed and spout fluidized bed of xanthan gum: focus on product quality, Powder Technology. 107, 234-242.

[8] Sundaram, J., Durance, T. D. 2008. Water sorption and physical properties of locust bean gum–pectin–starch composite gel dried using different drying methods, Food Hydrocolloids. 22, 1352-1361.

[9] Nep, E. I., Conway, B. R. 2011.

Physicochemical characterization of grewia polysaccharide gum: Effect of drying method, Carbohydrate Polymers. 84, 446- 453.

[10] Salehi, F., Kashaninejad, M. 2014. Effect of different drying methods on rheological and textural properties of balangu seed gum, Drying Technology. 32, 720-727.

[11] Salehi, F. 2020. Recent applications and potential of infrared dryer systems for drying various agricultural products: A review, International Journal of Fruit Science. 1-17.

[12] Doymaz, İ. 2012. Infrared drying of sweet potato (Ipomoea batatas L.) slices, Journal of Food Science and Technology. 49, 760-766.

[13] Hebbar, H. U., Vishwanathan, K., Ramesh, M. 2004. Development of combined infrared and hot air dryer for vegetables, Journal of Food Engineering. 65, 557-563.

[14] Hosseini Ghaboos, S. H. Production of pumpkin powder with vacuum-infrared system and its use in the formulation of spong cake. in: Food science and technology, Islamic Azad University, Science and Research Brach, Tehran, 2016, pp. 122.

[15] Salehi, F. 2020. Recent advances in the modeling and predicting quality parameters of fruits and vegetables during postharvest storage: a review, International Journal of Fruit Science. 1, 1-15.

[16] Toğrul, H. 2006. Suitable drying model for infrared drying of carrot, Journal of food engineering. 77, 610-619.

[17] Ramzi, M., Kashaninejad, M., Salehi, F., Sadeghi Mahoonak, A. R., Ali Razavi, S. M.

2015. Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system, Food Bioscience. 9, 60-67.

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Drying process modeling of basil seed mucilage by infrared dryer using artificial neural network

Amini, Gh. ¹; Salehi, F. ²; Rasouli, M. ^2

1. MSc Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran 2. Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

(Received: 2020/05/15 Accepted: 2020/07/18)

Today, plant and commercial gums are used to improve the rheological, textural and sensorial properties of food. Basil seeds have significant amounts of gum (mucilage) with good functional properties that after extracting from seeds and drying, can be used as a powder in formulation of various products. In this study, for basil seed mucilage drying, infrared radiation (IR) method was used. The effect of infrared lamp power (150, 250 and 375 W), distance of samples from lamp (4, 8 and 12 cm) and mucilage thickness (0.5, 1 and 1.5 cm) on drying time of basil seed mucilage were investigated. The results of basil seed mucilage drying using infrared method showed that with increase in lamp power and decrease in sample distance from the heat source, drying time was decreased. With lamp distance increasing from 4 to 12 cm, the average drying time of basil seed mucilage increased from 131.37 minutes to 336.41 minutes. With sample thickness increasing from 0.5 to 1.5 cm, the average drying time of basil seed mucilage increased from 103.67 to 367.67 minutes. The process was modeled by an artificial neural network with 3 inputs (lamp power, lamp distance and thickness) and 1 output (drying time). The results of artificial neural network modeling showed that the network with 8 neurons in a hidden layer and using the sigmoid activation function could predict the drying time of basil seed mucilage using infrared dryer (r=0.96). The results of sensitivity analysis by optimal neural network showed that samples thickness is the most effective factor in controlling the drying time of basil seed mucilage.

Keywords: Activation function, Drying time, Radiation, Sensitivity analysis.

Corresponding Author E-Mail Address: M.Rasouli@Basu.ac.ir