ﺳرﺮﺑ ﯽ ﺛﺄﺗ ﯿﺮ ﺘﮐ ﻎﻤﺻ ﯿ
ﮔارﺎﮐ و اﺮ ﯿ
ﺎﭘ ﺮﺑ نﺎﻨ ﯾ
راﺪ ي و ، ﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﺴﺣ و ﯽ رﻮﺘﺳﺎﭘ ﻪﻣﺎﺧ ﯾ
هﺰ
ﺎﺿرﺪﻤﺤﻣ ﻣاﯿ
ﺮﯾ ﻔﺳﻮ
1ﯽ ﺣ ، ﯿ ﺒﻌﮑﻟا ﻪﻌﻤﺟ رﺪ
2ﯽ ﺮﺤﺳ ، حﻼﺳ زﺮﺑ ﯾ
3ﻦ ﻠﻋﺪﻤﺤﻣ ، ﯽ
رﺎﺼﺣ ي
4داﮋﻧ *
1 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﺎﮕﺸﻧاد ﮑﺷﺰﭘ مﻮﻠﻋ ه ﯽ
ﻧ ﯿ ﻧ ،رﻮﺑﺎﺸ ﯿ ا ،رﻮﺑﺎﺸ ﯾ ناﺮ .
2 ﻘﺤﺗ نﺎﻤﺗرﺎﭘد- ﯿ
ﻟﺎﻋ شزﻮﻣآ ترازو ،ﻪﻌﺳﻮﺗ و ﻖ ﯽ
ﻘﺤﺗ و ﯿ ﻤﻠﻋ تﺎﻘ ﯽ قاﺮﻋ ،داﺪﻐﺑ ،قاﺮﻋ .
3 ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ- ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ، ﯽ
ﻘﺤﺗ و مﻮﻠﻋ ﺪﺣاو ، ﯿ
تﺎﻘ ﯾ ،دﺰ ﯾ ا ،دﺰ ﯾ ناﺮ .
4 ﺸﻫوﮋﭘ هوﺮﮔ- ﯽ
اﺬﻏ داﻮﻣ يرواﺮﻓ ﯾ
ﯽ ﺸﻫوﮋﭘ ﻪﺴﺳﻮﻣ ، ﯽ
ﺎﻨﺻ و مﻮﻠﻋ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ا ،ﺪﻬﺸﻣ ، ﯾ ناﺮ .
تﺎﻋﻼﻃا ﻪﻟﺎﻘﻣ
ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺦ ﺎﻫ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 20 / 09 / 1400
رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 06 / 11 / 1400
تﺎﻤﻠﮐ ﻠﮐ ﯿ ﺪ ي :
ﻪﻣﺎﺧ
،
ﮐﺘ ﯿ اﺮ
،
ﮔارﺎﮐ ﯿ نﺎﻨ
،
ﺎﭘﯾ راﺪ ي .
DOI: 10.22034/FSCT.19.127.91 DOR: 20.1001.1.20088787.1401.19.127.12.5
لﻮﺌﺴﻣ
تﺎﺒﺗﺎﮑﻣ : [email protected]
اﯾ ﻦ ﻪﻌﻟﺎﻄﻣ ور ي صاﻮﺧ ﻓ ﯿﺰ ﯾ ﮑ ﯽ
، ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﺴﺣ و ﯽ ﻪﻣﺎﺧ رﻮﺘﺳﺎﭘ ﯾ ﻢﮐ هﺰ بﺮﭼ ﺎﺑ
اﻮﺘﺤﻣ ي ﺑﺮﭼ ﯽ 20 ﺪﺻرد ﻫ رﻮﻀﺣ ﺎﺑ ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﮔارﺎﮐ ﯿ ﺘﮐ ،نﺎﻨ ﯿ نآ طﻮﻠﺨﻣ و اﺮ -
رد ﺎﻫ ﺖﻈﻠﻏ ﺖﺑﺎﺛ 3 / 0 ﺪﺻرد ) ﻧزو ﯽ ( و ﺎﻘﻣ ﯾ ﻪﺴ ﺎﺑ ﻪﻧﻮﻤﻧ ﻪﻣﺎﺧ ندوﺰﻓا نوﺪﺑ
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﻪﺑ ﺪ ناﻮﻨﻋ ﺖﻓﺮﮔ ترﻮﺻ ﺪﻫﺎﺷ .
ﺎﭘ ﯾ راﺪ ي ﻓ ﯿﺰ ﯾﮑ ﯽ و ، ﯾ ﮔﮋ ﯽ ﺎﻫ ي
ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ زرا و ﮓﻧر ، ﯾﺑﺎ
ﯽ ﺴﺣ ﯽ ﺰﺠﺗ درﻮﻣ ﯾﻪ
و ﻠﺤﺗ ﯿ ﻞ ﺪﻨﺘﻓﺮﮔراﺮﻗ .
ﺳرﺮﺑ ﯽ ﺎﻫ ي
ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﺄﺗ ﯾﯿ ﺪ دﺮﮐ ﻪﮐ ﻪﻤﻫ ﻪﻧﻮﻤﻧ ﻫﺎ اراد ي شﺮﺑ ﺎﺑ هﺪﻧﻮﺷ ﻞﺷ رﺎﺘﻓر ﺪﻧدﻮﺑ
. ﺎﺘﻧ ﯾ ﺞ
نﺎﺸﻧ ﻪﮐداد ندوﺰﻓا ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ اﺰﻓا ﺐﺒﺳ ﺎﻫﺪ ﯾ
ﺶ ﻨﻌﻣ ﯽ ﺎﭘ راد ﯾ راﺪ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ ) زا 9 /6
زاﺪﻧا بآ ﺪﺻرد ي
ﺎﺗ 3 / 0 ﺪﺻرد ( ﺮﺿ و ﯾ ماﻮﻗ ﺐ ) زا 54 /0 ﺎﺗ 24Pa.s / 3 ( ﻣ ﯽ دﻮﺷ
ﻪﮐ ﺮﺠﻨﻣ ﻪﺑ ﮐ ﯿﻔ ﯿ ﺖ ﺮﺘﻬﺑ تﻻﻮﺼﺤﻣ ﺎﻬﻧ
ﯾ ﯽ ﻣ ﯽ دﻮﺷ . هوﻼﻋ اﺮﺑ ﯾ
،ﻦ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺣ ﺴ ﯽ
ﻟﻮﺒﻘﻣ ﯿ ﻻﺎﺑ ﺖ ي ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ داد نﺎﺸﻧ ارﺪ .
سﺎﺳاﺮﺑ ﺎﺘﻧ
ﯾ ﺞ ﻪﺑ
ﺖﺳد
،هﺪﻣآ وﺎﺣ ﻪﻧﻮﻤﻧ ي
طﻮﻠﺨﻣ 2 / 0 ﺪﺻرد ﺘﮐ ﯿ و اﺮ 1 / 0 ﮔارﺎﮐ ﺪﺻرد ﯿ
ﺛﺄﺗ نﺎﻨ ﯿﺮ
ﺴﺑ ﯿ رﺎ ﺑﯿ ﺮﺘﺸ ي ﺮﺑ صاﻮﺧ ﺮﮐذ ﺴﻧﺎﺘﭘ و ﺖﺷاد هﺪﺷ ﯿ
ﻞ ﺑﻮﺧ ﯽ دﺮﺑرﺎﮐ ﺖﻬﺟ رد
ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﻪﻣﺎﺧ ﺪﻫاﻮﺧ ﺖﺷاد .
ﻪﻠﺠﻣ
مﻮﻠﻋ و ﺎﻨﺻ ﯾ ﻊ اﺬﻏ ﯾ ﯽ اﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣﺖﯾﺎﺳ
ﻪﻟﺎﻘﻣ ﻤﻠﻋ ﯽ ﺸﻫوﮋﭘ_ ﯽ
[ DOR: 20.1001.1.20088787.1401.19.127.12.5 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-11 ]
1 - ﻪﻣﺪﻘﻣ
ﻪﻣﺎﺧ ﺖﻤﺴﻗ ﺑﺮﭼ ﯽ ﺷ ﯿﺮ ﺖﺳا ﻪﮐ ﺎﺑ زﺎﺳاﺪﺟ ي نآ زا ﺴﻗ ﺐﺘﻤ نود
ﺑﺮﭼ ﯽ ﺷ ﯿ
،ﺮ ﻪﮐ ﺷ ﯿﺮ نوﺪﺑ ﺑﺮﭼ ﯽ ﻣﺎﻧ ﯿ هﺪ ﻣ ﯽ دﻮﺷ 1]
، [ ﻪﭼ ﻂﺳﻮﺗ
ﻧﯿ وﺮ ي ﺸﻧاﺮﮔ ﯽ و ﻪﭼ ﻂﺳﻮﺗ ﻧﯿ ﺎﻫوﺮ ي ﺮﮔ ﯾﺰ زا ﺰﮐﺮﻣ ﻪﺑ ﺖﺳد
ﻣ ﯽ آﯾ ﺪ . اﯾ ﻦ هدﺎﻣ لﻮﺒﻠﮔرد ﺎﻫ ي ﺴﻟﻮﻣا ﯿﻔ ﯿﻪ هﺪﺷ ﻪﺑ مﺎﻧ لﻮﺒﻠﮔ ﺎﻫ ي
ﺑﺮﭼ ﯽ ﺷ ﯿﺮ ﻫﺪﻧﺎﻣزﺎﺳ ﯽ هﺪﺷ ﺖﺳا ﻪﮐ ﺎﺑ ﺎﺸﻏ ي ﻻود ﯾﻪ ﻟﯿ ﭙﯿ ﺪ ي زا
طﻮﻠﺨﻣ ﭘﯿ ﭽ ﯿ هﺪ ا ي ﻪﮐ ﻋ
ًﺎﺗﺪﻤ زا ﺌﺗوﺮﭘ ﯿ ﻦ و ﻟﻮﻔﺴﻓ ﯿﭙﯿ ﺎﻫﺪ ﮑﺸﺗ ﯿ ﻞ
هﺪﺷ
،ﺖﺳا ﺷﻮﭘ ﯿ هﺪ هﺪﺷ ﺖﺳا . ﺎﺸﻏ ي وﺮﮐ ي ﺑﺮﭼ ﯽ ﺷ ﯿﺮ ﻪﺑ ناﻮﻨﻋ
ﯾ ﮏ ﺴﻟﻮﻣا ﯿ ﺎﻔ ﯾﺮ ﻞﻤﻋ ﻣ ﯽ ﺪﻨﮐ ﻪﮐ ﺚﻋﺎﺑ اﯾ دﺎﺠ تﺎﺒﺛ و ﮔﻮﻠﺟ ﯿﺮ ي زا
ﭘﯿ ﻦﺘﺳﻮ لﻮﺒﻠﮔ ﺎﻫ ي ﻣ دﺮﻔﻨﻣ ﯽ دﻮﺷ 2] .[ ﻢﻌﻃ ﻪﻣﺎﺧ ﯾ ﮑ ﯽ زا
ﺮﺘﻤﻬﻣ ﯾ ﻦ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي نآ ﺖﺳا . ﻟﯿ ﻟﻮﭙ ﯿﺰ و ﺴﮐا ﯿ ﺳاﺪ ﯿ نﻮ ﻣ ﯽ ﺪﻨﻧاﻮﺗ
ﺗﺛﺄ ﯿﺮ ﺑﻮﻠﻄﻣﺎﻧ ﯽ ﺮﺑ ﮐ ﯿﻔ ﯿ ﺖ ﺪﻧراﺬﮕﺑ ﻪﻣﺎﺧ ﻢﻌﻃ .
عاﻮﻧا ﻪﻣﺎﺧ ﺮﺑﺎﻫ
اﻮﺘﺤﻣ سﺎﺳا ي
ﺑﺮﭼ ﯽ ﻪﻘﺒﻃ ﺪﻨﺑ ي ﻣ ﯽ ﺪﻧﻮﺷ ﻪﮐ ﺑﯿ ﻦ 10 ﺎﺗ 50
ﺪﺻرد ﻐﺘﻣ ﯿﺮ ﺖﺳا . رد ﺎﺒﻟﺎﻏ اﯾ ناﺮ ﺎﺑ هﺮﻔﺳ ﻪﻣﺎﺧ 30
ﺪﺻرد ﺑﺮﭼ ﯽ
ﻟﻮﺗ ﯿ ﺪ ﻣ ﯽ دﻮﺷ 3] . [ ﻪﻣﺎﺧ ﺎﻫ ﺗ عﻮﻧ سﺎﺳا ﺮﺑ ﯿ
ﺗراﺮﺣ رﺎﻤ ﯽ هوﺮﮔوﺪﻬﺑ
رﻮﺘﺳﺎﭘ ﯾ هﺰ و ﺮﺘﺳا ﯾﻠﯿ هﺰ ) (UHT ﺒﻃ ﻪﻘ ﺪﻨﺑ ي ﻣ ﯽ ﺪﻧﻮﺷ . ﻪﻣﺎﺧ
رﻮﺘﺳﺎﭘ ﯾ هﺰ ﻪﻣﺎﺧ ا ي ﺖﺳا ﻪﮐ ﺎﺑ ﯾ ﮑ ﯽ زا ﺗﯿ ﺎﻫرﺎﻤ ي ﺗراﺮﺣ ﯽ ﻪﺘﺧﺎﻨﺷ
هﺪﺷ رد ﺎﻨﺻ ﯾ ﻊ ﻨﺒﻟ ﯽ رﻮﺘﺳﺎﭘ ﯾ هﺰ هﺪﺷ ﺖﺳا . ﻪﻣﺎﺧ ﻪﺑ UHT
ﻪﻣﺎﺧ ا ي ﻣ قﻼﻃا ﯽ اﺮﺷرد ﻪﮐ دﻮﺷ ﯾ
ﻂ ﺮﺘﺳا ﯾ ﻞ ﻪﺘﺴﺑ ﺪﻨﺑ ي و هﺪﺷ ﯾﺎ ﺎﺑ
اﺮﻓ ﯾ ﺪﻨ ﻟﻮﺗ UHT ﯿ ﻣ ﺪ ﯽ دﻮﺷ 4] . [ تراﺮﺣ زا هدﺎﻔﺘﺳا ﻻﺎﺑ
ا ﺎﺑ ﯾ ﻦ ﮐ ﻪ
رﺎﮔﺪﻧﺎﻣ نﺎﻣز ي
اﺬﻏ هدرواﺮﻓ ﯾﯿ
اﺰﻓا تﺪﺷ ﻪﺑ اﺮ ﯾ
ﻣ ﺶ ﯽ
،ﺪﻫد ﺎﻣا
وﯾ ﮔﮋ ﯽ يﺎﻫ ﻓ ﯿﺰ ﯾ ﮑ ﯽ ﺬﭘ و هدرواﺮﻓ ﯾ
شﺮ ﺴﺣ ﯽ ار ﺖﺤﺗ ﺛﺎﺗ ﯿﺮ ز ﯾ دﺎ ي
ﻣ راﺮﻗ ﯽ ﺪﻫد 5] .[ ﺶﻫوﮋﭘ رد ﺎﻫ
ي ﻔﻠﺘﺨﻣ ﯽ ﺮﺘﻬﺑ ﯾ اﺮﺷ ﻦ ﯾ ﻂ
رﻮﺘﺳﺎﭘ ﯾ ﺳاﺰ ﯿ ﺳرﺮﺑ درﻮﻣ ﻪﻣﺎﺧ نﻮ ﯽ
راﺮﻗ ﺖﺳا ﻪﺘﻓﺮﮔ .
ﻪﻣﺎﺧ
رﻮﺘﺳﺎﭘ ﯾ هﺰ هﺪﺷ رد يﺎﻣد 90°C ﻃ ﯽ 25 د ﻗﯿ
،ﻪﻘ ﺑﯿ ﺮﺘﺸ ﯾ يرﺎﮔﺪﻧﺎﻣ ﻦ
و ﻆﻔﺣ ﺎﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ﻣ و ﯿ ﺑوﺮﮑ ﯽ دراد ار بﻮﻠﻄﻣ
6] .[ ﻨﭽﻤﻫ ﯿ هدﺎﻔﺘﺳا ﻦ اﺮﻓ زا
ﯾ رﻮﺘﺳﺎﭘ ﺪﻨ ﯾ
ﺳاﺰ ﯿ نﻮ ﻼﻣ ﯾ شور ﻢ
ﺒﺳﺎﻨﻣ ﯽ اﺮﺑ ي ﻆﻔﺣ ﻢﻌﻃ بﻮﻠﻄﻣ ﻣ ﻪﻣﺎﺧ ﯽ ﺪﺷﺎﺑ 7] .[
اﺮﻓ لﺎﻤﻋا ﯾ
ﺗراﺮﺣ ﺪﻨ ﯽ دﺎﺠﯾا ﺚﻋﺎﺑ ،ﻪﻣﺎﺧ ﺮﺑ ﯽﺗاﺮﯿﯿﻐﺗ
رد
وﯾ ﮔﮋ ﯽ ﺎﻫ ي ﯽﮑﯾژﻮﻟﻮﺋر ﻈﻧ
ﯿ ﺶﻫﺎﮐ ﺮ ﻪﺘﯾزﻮﮑﺴﯾو و
ﺶﯾاﺰﻓا ﺖﻋﺮﺳ
ﻄﻧآ نﺪﺷزﺎﻓود ﯽ
راﺪﻬﮕﻧ ي ﺬﭘ ﺶﻫﺎﮐ و ﯾ
فﺮﺼﻣ شﺮ نﺎﮔﺪﻨﻨﮐ
ﻣ ﯽ ددﺮﮔ . ﻟد ﯿ ﯽﻠﺻا ﻞ نﺪﺷزﺎﻓود
اﯾ لﻮﺼﺤﻣ ﻦ ﯾ
ﺎﭘﺎﻧ ﺎ ﯾ راﺪ ي
ﺴﻟﻮﻣا ﯿ
،ﻪﻣﺎﺧ نﻮ ﺪﻨﯾاﺮﻓ
ﺳﻻﻮﮐﻮﻟﻮﻓ ﯿ نﻮ ﯾ ﻮﮔ قﺎﺤﻟا ﺎ ﯾ
ﻪﭽ ﺎﻫ ي ﺑﺮﭼ ﯽ
ﻪﺑ ﯾ ﺪﮑ ﯾ ﻟﻮﺗ ﻪﺑ ﺮﺠﻨﻣ ﻪﮐ ﺖﺳا ﺮﮕ ﯿ
ﻣ ﺮﺘﮔرﺰﺑ تارذ ﺪ ﯽ
ا رد و دﻮﺷ ﯾ
ﻦ ﺴﻟﻮﻣا ،ﺖﻟﺎﺣ
ﯿ ﻣ زﺎﻓود ﻪﻣﺎﺧ نﻮ ﯽ
ددﺮﮔ 8] .[ اﺮﺑ ي اﺰﻓا ﯾ ﺎﭘ ﺶ ﯾ راﺪ ي
اﯾ ﺴﻟﻮﻣا ﻦ ﯿ زاﺪﻧا بآ ﺶﻫﺎﮐ و نﻮ ي
و ﻆﻔﺣ ﻦﻤﺿ نآ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي
ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﺴﺣ و ﯽ ﻃ ﯽ راﺪﻬﮕﻧ نﺎﻣز ي
ندوﺰﻓا ، هﺪﻨﻨﮐراﺪﯾﺎﭘ
ﺎﻫ
ﺳﺎﺳا ﺶﻘﻧ ﯽ
دراد . زﺎﺠﻣﺪﺣ ﺲﮐﺪﮐ دراﺪﻧﺎﺘﺳا 2/
0 اﺮﺑ ﺪﺻرد ي
ﺮﻫ زا هدﺎﻔﺘﺳا ﯾ
داﻮﻣ زا ﮏ ﯾ
ﺎ 3/
0 ﺪﺻرد نآ زا هدﺎﻔﺘﺳا ترﻮﺻ ﻪﺑ ﺎﻫ
و ،طﻮﻠﺨﻣ 5/
0 ﻫ زا هدﺎﻔﺘﺳا زﺎﺠﻣﺪﺣ ﺪﺻرد ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي زﺎﺠﻣ
ﻌﺗ ار ﯿﯿ ﺖﺳا هدﻮﻤﻧ ﻦ 9]
.[ ﺶﻫوﮋﭘ ﺎﻫ ي ﻧاواﺮﻓ ﯽ ﺛﺎﺗ درﻮﻣ رد ﯿ
ﺮ
ﺎﭘﯾ هﺪﻨﻨﮐراﺪ ﻫ و ﺎﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي اﺬﻏ ﯾ ﯽ ﻈﻧ ﯿ ﮔارﺎﮐ عاﻮﻧا ﺮ ﯿ
،نﺎﻨ
ﺑﻮﻟ ﻎﻤﺻ ﯿﺎ ي ﻣ ،ﺖﺳﺎﮐﻮﻟ ﯿ
ﺮﮐوﺮﮑ ﯾ ﻟﺎﺘﺴ ﯿ و ،نﺎﺘﻧاز ،ﺰﻟﻮﻠﺳ ﻦ
ﮏﻤﻧ ﺎﻫ ي ﺴﻟﻮﻣا ﯿ ﺎﻔ ﯾ اﺰﻓا ﺮﺑ ﺮ ﯾ ﺎﭘ ﺶ ﯾ راﺪ ي ا ﯾ ترﻮﺻ هدرواﺮﻓ ﻦ
ﺖﺳا ﻪﺘﻓﺮﮔ 15]
- 10 .[
ﺘﮐ ﻎﻤﺻ ﯿ ﺑ اﺮ ﯿ ﻠﭘﻮ ﯿ ﺮﻤ ي ﻫ ﯿ ﻓورﺪ ﯿ ﻏ ،ﻞ ﯿ ﺮ ﯾ ﺴﺑ و ﺖﺧاﻮﻨﮑ ﯿ
ﺐﻌﺸﻨﻣ رﺎ
هوﺮﮔ و ﺖﺳا ﺎﻫ
ي ﺴﮐﻮﺘﻣ ﯿ ﺪﻧراد رﻮﻀﺣ ﺐﻠﻏا نآ رد ﻞ .
نزو
ﻟﻮﮑﻟﻮﻣ ﯽ ﺘﮐ ﯿ دوﺪﺣ اﺮ 840
ﮐ ﯿ ﺖﺳا نﻮﺘﻟادﻮﻠ 16]
.[ ﺘﮐ ﯿ
،اﺮ
ﻠﭘ ﯽ رﺎﮐﺎﺳ ﯾ ﺪ ي ﭘ ﯿ ﭽ ﯿ هﺪ ﺻﺎﺧ ﺎﺑ ، ﯿ ﻤﮐ ﺖ ﯽ ﺳا ﯿ ﺪ ي لﺎﺼﺗا رد ﻪﮐ ﺖﺳا
ﻤﮐ راﺪﻘﻣ ﻪﺑ ﯽ
ﺌﺗوﺮﭘ ﯿ ﻣ ﻦ ﯽ ﺪﺷﺎﺑ .ا ﯾ ﻫ ﻦ ﯿ ﺋﻮﻠﮐورﺪ ﯿ راﺪﻘﻣ ﺎﺑ هاﺮﻤﻫ ﺪ
ﻤﮐ ﯽ ﺰﻟﻮﻠﺳ داﻮﻣ و ﻪﺘﺳﺎﺸﻧ ي
ﯾ ﻣ ﺖﻓﺎ ﯽ دﻮﺷ . ﺷ ﺮﻈﻧ زا ﯿﻤ ﯿﺎﯾ ﯽ ،
ﺘﮐ ﻎﻤﺻ ﯿ ﺖﺳا ﺶﺨﺑ ود ﻞﻣﺎﺷ اﺮ .ﯾ
ﺘﻧﺎﮐﺎﮔاﺮﺗ ﺶﺨﺑ ﮏ ﯿ
ﺳا ﮏ ﯿ ﺪ ﯾ ﺎ
رﻮﺳﺎﺑ ﯾ هﺪﻨﻫد نﺎﺸﻧ ﻪﮐ ﻦ 70
- 60 ﺶﺨﺑ ،ﻎﻤﺻ ﻞﮐ زا ﺪﺻرد
ﺎﻧ ﻓﺮﻇ ﻪﮐ بآ رد لﻮﻠﺤﻣ ﯿ
ﮑﺸﺗ و مرﻮﺗ ﺖ ﯿ
دراد لژ ﻞ .
ﺶﺨﺑ
د ﺮﺗ ﮏﭼﻮﮐ ﯾ
ﺘﻧﺎﮐﺎﮔاﺮﺗ ،ﺮﮕ ﯿ
لﻮﻠﺤﻣ ﻪﮐ ﺖﺳا بآ رد لﻮﻠﺤﻣ ﻦ
ﻫﯿ ﻣ ﻞﺳورﺪ ﯽ
ﺪﻫد 17] .[ ﻧﺎﮑﻣ ﯿ ﺎﭘ مﺰ ﯾ ﺴﻟﻮﻣﺎﯾزﺎﺳراﺪ ﯿ
نﻮ ﺳو ﻪﺑﺎﻫ ﯿ ﻪﻠ
ﺑﯿ ﻠﭘ ﺮﺘﺸ ﯽ رﺎﮐﺎﺳ ﯾ ﺎﻫﺪ ﻪﺑ اﺰﻓا ﯾ ﺶ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ زﺎﻓ ﭘﯿ ﻪﺘﺳﻮ ﻂﺒﺗﺮﻣ
،ﺖﺳا ا ﺎﺑ ﯾ ﺶﻫوﮋﭘ ،دﻮﺟو ﻦ نﺎﺸﻧ ﺎﻫ
ﺪﻧداد ﻪﮐ ﻤﺻ ﻎ ﺘﮐ ﯿ اﺮ ياراد
ﻪﻧﺎﮔود دﺮﺑرﺎﮐ هدﻮﺑ
ﻪﺑ ﻮﺤﻧ ي ﻪﮐ هوﻼﻋ ﺮﺑ اﺰﻓا ﯾ و ﺶ ﯾ زﻮﮑﺴ ﯾ ﻪﺘ زﺎﻓ
ﭘﯿ
،ﻪﺘﺳﻮ ﻮﯾاراد ﯾ ﮔﮋ ﯽ ﺴﻟﻮﻣا ﯿ ﺎﻔ ﯾ يﺮ بﻮﻠﻄﻣ ياﺮﺑ ﺴﻟﻮﻣا ﯿ نﻮ يﺎﻫ
ﻦﻏور رد بآ ) HLB: 11.9 (
و اﯾ ﻪﻌﻓاد دﺎﺠ ﺗﺎﺘﺳاوﺮﺘﮑﻟا
ﯿ ﮏ
ﻣ ﯽ ﺪﺷﺎﺑ ﮔﻮﻠﺟ ﺐﺒﺳ ﻪﮐ ﯿﺮ
ي دﺰﻧ زا ﯾ ﮏ نﺪﺷ تاﺮﻄﻗ ﻪﺑ ﻢﻫ و رد
ﺎﻬﻧ ﯾ اﺰﻓا ﺖ ﯾ ﺎﭘ ﺶ ﯾ يراﺪ ﺴﻟﻮﻣا ﯿ نﻮ ﻣ ﯽ دﻮﺷ 17] . [ ﻠﮐ رﻮﻃ ﻪﺑ ﯽ
،
ﺘﮐ ﻎﻤﺻ ﯿ ﺲﺳ ،ﺎﻫﺮﺳد رد اﺮ ﻨﺒﻟ تﻻﻮﺼﺤﻣ ،ﺎﻫ
ﯽ هدرواﺮﻓ ، ﺎﻫ ي
اﻮﻧﺎﻧ ﯾ ﯽ ﺴﻟﻮﻣا ، ﯿ نﻮ دﺎﻨﻗ تﻻﻮﺼﺤﻣ ،ﺎﻫ ي
لژ و ناﻮﻨﻋ ﻪﺑ ﺎﻫ
ﺎﭘﯾ ﺎﺟ ،هﺪﻨﻫد ماﻮﻗ ،هﺪﻨﻨﮐراﺪ ﯾ
ﺰﮕ ﯾ ﺑﺮﭼ ﻦ ﯽ و هﺪﻨﻫد ﺖﻓﺎﺑ ،
ﺴﻟﻮﻣا ﯿ ﺎﻔ ﯾ هدﺎﻔﺘﺳا ﺮ ﻣ
ﯽ دﻮﺷ . اﯾ راﺪﻬﮕﻧ ﺮﻤﻋ ﻎﻤﺻ ﻦ ي
دﻮﺒﻬﺑ ار
ﺸﺨﺑ ﯿ ﻧﺎﻣز و هﺪ ﯽ ﺎﭘ ناﻮﻨﻋ ﻪﺑ ﻪﮐ ﯾ
اﺮﺑ هﺪﻨﻨﮐراﺪ ي
ﺴﻟﻮﻣا ﯿ نﻮ ﺎﻫ ي ﻒﮐ
ﺎﻣ رد ﯾ هدﺎﻔﺘﺳا ﻊ
ﻣ ﯽ زاﺪﻧا بآ ،دﻮﺷ ي
ﻣ ﺶﻫﺎﮐ ار ﯽ
ﺪﻫد 18] .[
[ DOR: 20.1001.1.20088787.1401.19.127.12.5 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-11 ]
ﮔارﺎﮐ ﯿ نﺎﻨ ﻧﯿ ﻫ ﺰ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ي ﻄﺧ ﯽ ﺎﺑ نزو ﻟﻮﮑﻟﻮﻣ ﯽ ﻻﺎﺑ لﻮﻠﺤﻣ و
رد بآ ﺖﺳا ﻪﮐ زا دﯾ هراﻮ ﻟﻮﻠﺳ ﯽ ﮏﺒﻠﺟ ﺎﻫ ي ﺰﻣﺮﻗ رد ﯾﺎﯾ ﯽ
Rhodophyceae ﻪﺑ
ﺖﺳد ﻣ ﯽ آﯾ ﺪ . ﮔارﺎﮐ ﯿ نﺎﻨ ﻪﺑ ود ترﻮﺻ
ﻪﺗﺎﻔﻟﻮﺳ و ﻏﯿ ﻪﺗﺎﻔﻟﻮﺳﺮ ﻣ ﯽ ﺪﺷﺎﺑ و زا ﺎﻫﺪﺣاو ي راﺮﮑﺗ ي وزﻮﺘﮐﻻﺎﮔ
3 و 6 نا– ﻫ ﯿ زﻮﺘﮐﻻﺎﮔورﺪ ﮑﺸﺗ
ﯿ ﻞ هﺪﺷ ﺖﺳا ﻪﮐ ﺎﺑ تﻻﺎﺼﺗا
ﻠﮔ ﯿ زﻮﮑ ﯾ ﺪ ي ﯾ ﮏ رد ﻣ ﯿ نﺎ ) 4 - 1 ( ﻪﺑβ ﻢﻫ ﻞﺼﺘﻣ هﺪﺷ ﺪﻧا 19] .ا[ ﯾ ﻦ
دﯾ ﺎﻫﺮﻤ دﻮﺧ زا ﺮﻃ ﯾ ﻖ تﻻﺎﺼﺗا ﻠﮔ ﯿ زﻮﮑ ﯾ ﺪ ي ) 3 - 1 ( ﻪﺑα ﯾ ﺪﮑ ﯾ ﺮﮕ
ﻞﺼﺘﻣ ﻣ ﯽ ﺪﻧﻮﺷ . هوﺮﮔ ﺎﻫ ي ﻪﺗﺎﻔﻟﻮﺳ رادرﺎﺑ لﻮﺌﺴﻣ لﺎﺼﺗا
،بآ
صاﻮﺧ لژ ﮔﺪﻨﻨﮐ ﯽ و اﯾ و دﺎﺠ ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﻻﺎﺑ و ﺎﭘﯾ راﺪ رد هدوﺪﺤﻣ
ﺳو ﯿﻌ ﯽ زا ﻣpH ﯽ ﺪﻨﺷﺎﺑ . ﻪﺑ ﻟد ﯿ ﻞ ﺶﻫﺎﮐ ﻧﯿ وﺮ ي ﻪﻌﻓاد ﺑﯿ ﻦ اﺰﺟا ي
رﻮﺤﻣ ي و اﺰﻓا ﯾ ﺶ ﺎﭘ ﯾ راﺪ ي ﻞﮑﺷ ﺎﻀﻓ ﯾ ﯽ ﻟﺪﻨﺻ ﯽ اﺮﺑ ي رﺎﺘﺧﺎﺳ
ﻮﻧﺎﺛ ﯾﻪ ﮔارﺎﮐ ﯿ نﺎﻨ ﭘﯿ دﺎﻬﻨﺸ ﻣ ﯽ دﻮﺷ . ﮔارﺎﮐ ﯿ نﺎﻨ ﺎﻧاﻮﺗ ﯾ ﯽ ز ﯾ دﺎ ي رد
بﺬﺟ بآ و ﻫ ﯿ ﺳﺎﺗارﺪ ﯿ نﻮ دراد و ﻧﺎﻣز ﯿ ﻪﮑ رد ﯾ ﮏ لﻮﻠﺤﻣ ﺑآ ﯽ
ﺶﺨﭘ ﻣ ﯽ دﻮﺷ زا ﺮﻃ ﯾ ﻖ تﻼﻣﺎﻌﺗ ﺮﺘﮑﻟا ﯾ ﮑ ﯽ ﺑﯿ ﻦ لﻮﮑﻟﻮﻣ ﺎﻫ ي بآ و
هوﺮﮔ ﺎﻫ ي رادرﺎﺑ ﻪﺗﺎﻔﻟﻮﺳ و اﯾ دﺎﺠ ﺎﻫﺪﻧﺎﺑ ي ﻫ ﯿ ﻧژورﺪ ﯽ ﺑﯿ ﻦ
لﻮﮑﻟﻮﻣ ﺎﻫ ي بآ و هوﺮﮔ ﻫ ﯿ ﺴﮐورﺪ ﯿ ﻞ ور ي ﺠﻧز ﯿ هﺮ ﻠﭘ ﯿ ﺮﻤ بآ ار
بﺬﺟ ﻣ ﯽ ﺪﻨﮐ 20] و 21 .[
ا ﺮﺑ ﯾ
،سﺎﺳا ﻦ ا زا فﺪﻫ
ﯾ ﺳرﺮﺑ ﺶﻫوﮋﭘ ﻦ ﯽ
ﺛﺄﺗ ﯿﺮ
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﮔارﺎﮐ ﯿ ﺘﮐ و نﺎﻨ ﯿ ﺖﺒﺴﻧ رد اﺮ ﺎﻫ
ي ﺮﺑ ﻒﻠﺘﺨﻣ
ﺎﭘﯾ راﺪ ي ﺴﻟﻮﻣا ﯿ و و ﻪﻣﺎﺧ نﻮ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ و ﺴﺣ ﯽ ﻪﻣﺎﺧ
رﻮﺘﺳﺎﭘ ﯾ ﺖﺳا هﺰ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - داﻮﻣ
ﺖﮐﺮﺷ زا ﻪﻣﺎﺧ ردﻮﭘ
ﺷ ﯿﺮ ﮔارﺎﮐ ﻎﻤﺻ ،ﺪﻬﺸﻣ ﯿ
ﺖﮐﺮﺷ زا نﺎﻨ
Hanit ) وﯾ ﺮﺗا ،ﻦ ﯾ ﺶ ( ﮐ ﻎﻤﺻ و ، ﺘﯿ
ﻠﺤﻣ رازﺎﺑ زا نﺎﻬﻔﺻا اﺮ ﯽ
ﻬﺗ ﯿ ﻪ
ﺪﺷ . ﺎﺳ ﯾ ﺷ داﻮﻣ ﺮ ﯿﻤ ﯿﺎﯾ ﯽ ﻧ درﻮﻣ ﯿ ﺎﻣزآ ﻪﺟرد ﺎﺑ زﺎ ﯾ
ﻫﺎﮕﺸ ﯽ درﻮﻣ
ﺖﻓﺮﮔراﺮﻗ هدﺎﻔﺘﺳا .
2 - 2 - هدﺎﻣآ زﺎﺳ ي ﻪﻣﺎﺧ
ﺷ ﯿﺮ نوﺪﺑ ﺑﺮﭼ ﯽ ﺎﺑ ﻪﻣﺎﺧ اﻮﺘﺤﻣ ﺎﺗ ي ﺑﺮﭼ ﯽ ﺺﺨﺸﻣ 20
ﺪﺻرد
ﻌﻣ ﺖﺒﺴﻧﺎﺑ ﺲﭙﺳ و ﺪﺷ دراﺪﻧﺎﺘﺳا ﯿ
ﺎﭘ ﺎﺑ ﻦ ﯾ هﺪﻨﻨﮐراﺪ ﺎﻫ ي ﺘﮐ ﯿ و اﺮ
ﮔارﺎﮐ ﯿ نﺎﻨ ) 3/
0 ﺪﺻرد ( ﺨﻣ طﻮﻠ دﺮﮔ ﯾ ﺪ ) لوﺪﺟ 1 .(
ﻟﻮﺗ ﻪﻣﺎﺧ ﯿ هﺪﺷﺪ
رد يﺎﻣد 90°C تﺪﻣ ﻪﺑ 25
ﻗد ﯿ رﻮﺘﺳﺎﭘ ﻪﻘ ﯾ
ﺪﺷ هﺰ . ﺎﺑ ﺲﭙﺳ
ﺲﮐارﻮﺗاﺮﺘﻟا هﺎﮕﺘﺳد )
نﺎﻤﻟآ ،IKA ( رد 12000 ﻗد ﺮﺑ رود ﯿ
ﻪﺑ ﻪﻘ
تﺪﻣ 4 ﻗد ﯿ ﺳﺎﻧژﻮﻤﻫ ﻪﻘ ﯿ
نﻮ ﺖﻓﺮﮔ ترﻮﺻ .
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻪﻣﺎﺧ ﻟﻮﺗ ﯿ ﺪ فوﺮﻇ رد هﺪﺷ
20 ﻣﺮﮔ ﯽ ﻪﺘﺴﺑ ﺪﻨﺑ ي ﻟﺎﻧآ نﺎﻣز ﺎﺗ و هﺪﺷ ﯿ
ﺑ ﺰ ﯿ ﺮﺘﺸ
رد ﺎﻣد ي C 4° راﺪﻬﮕﻧ ي ﺪﻧﺪﺷ . ﺎﻣزآ ﯾ ﺶ ﻪﺳ رد ﺎﻫ راﺮﮑﺗ
ور ي
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻟﻮﺗ ﯿ ﺪ مﺎﺠﻧا هﺪﺷ ﺪﺷ
.
Table 1 Composition of stabilizing components
used in cream samples
Tragacanth (%) Carrageenan
(%) Sample
Code
0 0
C1
0 0.30
C2
0.10 0.20
C3
0.15 0.15
C4
0.20 0.10
C5
2 - 3 - ﺎﭘ ﯾ راﺪ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ
اﺮﺑ ي ﻌﺗ ﯿﯿ ﻦ ﻣ ﯿ ود ناﺰ زﺎﻓ ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ي ﺎﻣزآ ﻪﻟﻮﻟ ،ﻪﻣﺎﺧ ﯾ
ﺶ
وﺎﺣ ي 10 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺖﻋﺮﺳﺎﺑ ار ﻪﻣﺎﺧ ﺮﺘ 4200
رود رد ﻗد ﯿ ﻪﻘ ﻪﺑ تﺪﻣ
5 ﻗد ﯿ ﻪﻘ رد ﺎﻣد ي ﺤﻣ ﯿ ﺮﺘﻧﺎﺳ ﻂ ﯾﻔ ﯿ ژﻮ هدﺮﮐ ) EBA 20, Hettich,
Germany (
ﻢﺠﺣ و زﺎﻓ ﺑآ ﯽ هﺪﺷاﺪﺟ زا ﺺﺧﺎﺷ ناﻮﻨﻋ ﻪﺑ ﻪﻣﺎﺧ
ود زﺎﻓ ﻪﻧﻮﻤﻧ نﺪﺷ ﺖﺒﺛ ﺎﻫ
ﺪﺷ 14] .[
2 - 4 - وﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﺋر ﯾﮑ ﯽ
ﺮﺟ رﺎﺘﻓر ﯾ ﻪﻧﻮﻤﻧ نﺎ ﺎﻫ ي ﻪﻣﺎﺧ ﺎﺑ هدﺎﻔﺘﺳا زا و ﯾ ﺸﺧﺮﭼ ﺮﺘﻣﻮﮑﺴ ﯽ
ﻔﮐوﺮﺑ ﯿ ﺪﻠ ) لﺪﻣ RV-DVIII ﺮﻣا ،
ﯾ ﺎﮑ ( رد هدوﺪﺤﻣ 1 ﺎﺗ 85 ﺮﺑ
ﻧﺎﺛ ﯿ رد ﻪ ﺎﻣد ي C 4° هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ . ﺐﻠﺘﻣ راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ
) ﻪﺨﺴﻧ R2017b (
لﺪﻣ نﻮﻧﺎﻗ هدادﺮﺑ ناﻮﺗ ﺎﻫ
ي ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ
ﺪﺷ شزاﺮﺑ و
ﺮﺿ ﯾ ﺐ ماﻮﻗ ) (K و ﺺﺧﺎﺷ رﺎﺘﻓر ﺮﺟ ﯾ نﺎ ) (n
دروآﺮﺑ ﺪﺷ .
2 - 5 - زرا ﯾﺑﺎ ﯽ ﮓﻧر
ﺎﻫﺮﺘﻣارﺎﭘ ي ﮕﻧر ﯽ ﻪﻣﺎﺧ ﺎﻫ ي ﻟﻮﺗ ﯿ ﺪ زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ ﯾ
ﺳ ﮏ ﯿ ﻢﺘﺴ
ﺑﯿ ﺎﻨﯾ ﯽ ﭙﻣﺎﮐ ﯿ ﺮﺗﻮ ي ﺑرود ﻞﻣﺎﺷ ﻪﮐ ﯿ
د ﻦ ﯾ ﺠ ﯿ ﮕﻧر لﺎﺘ ﯽ ) Canon
Powershot G1X ﻦﭘاژ ،
( راﺰﻓا مﺮﻧ و ImageJ
) ﻪﺨﺴﻧ 1,49 (
ﺠﺗ درﻮﻣ ،دﻮﺑ ﺰﯾ
ﻠﺤﺗ و ﻪ ﯿ ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﻞ .
راﺰﻓا مﺮﻧ ImageJ ردﺎﻗ
ﻮﺼﺗ ﻪﮐ ﺖﺳا ﯾ
ﮕﻧر ﺮ ﯽ دﺎﻘﻣ ﻪﺑ ار ﯾ
ﺮ ﺪﻨﮐ شزادﺮﭘ LAB
. رد
ﺶﻫوﮋﭘ ﺎﻫ ي ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ ﺎﻀﻓ زا هدﺎﻔﺘﺳا ﺎﺑ ﻻﻮﻤﻌﻣ ﮓﻧر ، ي
ﮕﻧر ﯽ L* a* b*
ﻣ هداد نﺎﺸﻧ ﯽ
دﻮﺷ . ﻪﻔﻟﻮﻣ ﻣ L*
ﯿ ﺳ ناﺰ ﯿ ﺎﺗ هﺎ
ﻔﺳ ﯿ ﺪ ) 0 - 100 ( ، ﺰﺒﺳ ﺎﺗ ﺰﻣﺮﻗ a*
= +) و ﺰﻣﺮﻗ - = ﺰﺒﺳ ( ، و b*
ﺑآ ﺎﺗ درز ﯽ = +) و درز - = ﺑآ ﯽ ( زا ود ﺮﻫ ﻪﮐ ، 120
- ﺎﺗ 120 +
ﻐﺗ ﯿﯿ ﻣ ﺮ ﯽ ﻣ نﺎﺸﻧ ار ،ﺪﻨﻨﮐ ﯽ
ﺪﻨﻫد . وﺎﺼﺗ ﯾ ﻪﻧﻮﻤﻧ ﺮ و ﺪﺷ ﻪﺘﻓﺮﮔ ﺎﻫ
هزاﺪﻧا ﺲﭙﺳ ﮔﯿ
ﺮ ي ﺳ رد ﮓﻧر ﯿ
ﮕﻧر ﻢﺘﺴ ﯽ L* a* b*
ﻪﺒﺳﺎﺤﻣ
[ DOR: 20.1001.1.20088787.1401.19.127.12.5 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-11 ]
دﺮﮔ ﯾ ﺪ 22] .[
2 - 6 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ
داﺪﻌﺗ 8 ﺮﻔﻧ رد هدر ﻨﺳ ﯽ 36 - 18
،لﺎﺳ ﺻﻮﺼﺧ ﯿ تﺎ ﺴﺣ ﯽ ﻞﻣﺎﺷ
ﻮﻗ ،ﮓﻧر ﻧﺎﻫد سﺎﺴﺣا ،ما ﯽ
ﺬﭘ و ، ﯾ ﻠﮐ شﺮ ﯽ ﻘﻣ ﺎﺑار ﯿ ﻧوﺪﻫ سﺎ ﯿ ﮏ
5 ﻪﻄﻘﻧ ا ي ) ﺴﺑ ﯿ ﺪﺑ رﺎ :1 ﺪﺑ ، :2 ﻂﺳﻮﺘﻣ ، :3 بﻮﺧ ، :4 ﺴﺑ و ، ﯿ رﺎ
بﻮﺧ :5 ( اﺮﺑ ي ﻪﻧﻮﻤﻧ ﺎﻫ ي درﻮﻣ ﻪﻣﺎﺧ ﺳرﺮﺑ
ﯽ راﺮﻗ ﺪﻧداد . زرا ﯾﺑﺎ ﯽ
ﺴﺣ تﺎﻔﺻ ﯽ
رد ﺎﻣد ي قﺎﺗا مﺎﺠﻧا دﺮﮔ ﯾ ﺪ و زا زرا ﯾ بﺎ ﺎﻫ ﻪﺘﺳاﻮﺧ
ﺪﺷ ﺖﻬﺟ ﻪﮐ فﺬﺣ ﺮﺛا ﺮﻫ ﻪﻧﻮﻤﻧ ﺮﺑ ﻪﻧﻮﻤﻧ د ﯾ
،ﺮﮕ ﺑﯿ ﻦ زرا ﯾﺑﺎ ﯽ ﺮﻫ
ود ﻪﻧﻮﻤﻧ نﺎﻫد دﻮﺧ ار ﺎﺑ بآ مﺮﻟو ﻮﺸﺘﺴﺷ ﺪﻨﻫد 23] .[
2 - 7 - رﺎﻣآ حﺮﻃ ي
اﯾ ﺶﻫوﮋﭘ ﻦ ﻓدﺎﺼﺗ ﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد
ﯽ ﺎﺘﻧ و ﺪﺷ مﺎﺠﻧا ﯾ
ﺎﺑ نآ ﺞ
هدﺎﻔﺘﺳا زا مﺮﻧ راﺰﻓا وSPSS نﻮﻣزآ راو ﯾ ﺲﻧﺎ ﯾ ﻪﻓﺮﻄﮑ ANOVA
ﻟﺎﻧآ ﯿﺰ ﺪﻧﺪﺷ . نﻮﻣزآ ﻪﻨﻣادﺪﻨﭼ يا ﻦﮑﻧاد رد ﺢﻄﺳ ﻤﻃا ﯿ نﺎﻨ 95
ﺪﺻرد ) 05 /0 p<
( ﻪﺑ رﻮﻈﻨﻣ ﻌﺗ ﯿﯿ ﻦ فﻼﺘﺧا ﺑﯿ ﻦ ﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺎﺘﻧ ﯾ ﺞ
درﻮﻣ هدﺎﻔﺘﺳا ﺖﻓﺮﮔراﺮﻗ .
ﻣﺎﻤﺗ ﯽ نﻮﻣزآ ﺎﻫ رد ﻪﺳ راﺮﮑﺗ مﺎﺠﻧا
ﺪﻧﺪﺷ .
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - ﺎﭘ ﯾ راﺪ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ
ﯾ ﮑ ﯽ زا ﺮﺘﻤﻬﻣ ﯾ ﻦ ﻟﻮﺗ ﺎﺑ ﻂﺒﺗﺮﻣ ﻞﺋﺎﺴﻣ ﯿ
ﺪ
،ﻪﻣﺎﺧ ﺳ ﯿ زﺮﻨ ﯾ ﺲﭘ نآ ﺲ زا
ﻟﻮﺗ ﯿ ﺪ ﺖﺳا ﻪﮐ ﺚﻋﺎﺑ ﺶﻫﺎﮐ ﺬﭘ ﯾ شﺮ و فﺮﺼﻣ هدرواﺮﻓ
ﻣ ﯽ دﻮﺷ 24] .[ ﺎﺘﻧ ﯾ ﺎﭘ ﺞ ﯾ راﺪ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻞﮑﺷ رد ﻪﻣﺎﺧ 1
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﻣ هﺪﻫﺎﺸﻣ ﻪﮐ رﻮﻄﻧﺎﻤﻫ ﯽ
زﺎﻓ نﺪﺷاﺪﺟ دﻮﺷ ي
رد ﻪﻣﺎﺧ ﺪﻗﺎﻓ
،هﺪﻨﻨﮐراﺪﯾﺎﭘ ﻪﺑ
ناﺰﯿﻣ ﻬﺟﻮﺗ ﻞﺑﺎﻗ ﯽ
ﺮﺘﺸﯿﺑ زا ﺮﯾﺎﺳ
ﻪﻧﻮﻤﻧ دﻮﺑ ﺎﻫ )
P<0.05 ( ﺎﺑ و ﻫ ندوﺰﻓا ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﻪﺑ ﺎﻫﺪ
ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ
،ﻪﻣﺎﺧ زﺎﻓود ﺶﻫﺎﮐ نﺪﺷ ﯾ
ﺖﻓﺎ ﻪﮐ اﯾ طﻮﺑﺮﻣ ﻦ ﻪﺑ
اﺰﻓا ﯾ ترﺪﻗ ﺶ ﻧﺎﮑﻣ
ﯿ ﮑ ﯽ ﻪﮑﺒﺷ ﺌﺗوﺮﭘ ﯿﻨ ﯽ رﻮﻀﺣ ﺎﺑ
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﺖﺳا هﺪﺷ هدوﺰﻓا 25]
.[ تﺎﺒﺛ نﻮﯿﺴﻟﻮﻣا رد
رﻮﻀﺣ ﯽﻠﭘ ﺎﻫﺪﯾرﺎﮐﺎﺳ ي ﺎﺑ نزو ﯽﻟﻮﮑﻟﻮﻣ ﻻﺎﺑ ﺪﻧاﻮﺘﯿﻣ ﻪﺑ ﺖﻠﻋ
رﻮﺼﺤﻣ نﺪﺷ تاﺮﻄﻗ رد ﻪﮑﺒﺷ ﻪﺳ يﺪﻌﺑ دﺎﺠﯾا هﺪﺷ ﻂﺳﻮﺗ نآ ﺎﻫ
ﺰﯿﻧ ﺪﺷﺎﺑ 26] .[ ﺎﺘﻧ ﯾ ا ﺞ ﯾ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ ﮔارﺎﮐ ﻪﮐ
ﯿ ﺘﮐ و نﺎﻨ ﯿ اﺮ
اراد ود ﺮﻫ ي
ﺴﻧﺎﺘﭘ ﯿ ﺑﻮﺧ ﻞ ﯽ اﺮﺑ ي ﺎﭘ ناﻮﻨﻋ ﻪﺑ دﺮﺑرﺎﮐ ﯾ
هﺪﻨﻨﮐراﺪ رد
ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﺪﻨﺘﺴﻫ ﻪﻣﺎﺧ .
اﯾ ﺸﻫﺎﮐ ﻦ ﺮ ود زﺎﻓ رد ﻪﻣﺎﺧ نﺪﺷ ﺮﺛا
ندوﺰﻓا
،نﺎﻨﯿﮔارﺎﮐ ﻂﺳﻮﺗ
ﺮﯾﺎﺳ نﺎﻘﻘﺤﻣ ﻧﯿ شراﺰﮔ ﺰ هﺪﺷ
ﺖﺳا 10] .[ نآ رﺎﻬﻇا ﺎﻫ نﺎﻨﯿﮔارﺎﮐ ﻪﮐ ﺪﻧدﺮﮐ
ﻪﺑ ﻟد ﯿ ﺶﻨﮐاو ﻞ ﺎﺑ
ﻞﺴﯿﻣ يﺎﻫ زﺎﮐ ﺪﻧﻮﯿﭘ ﺚﻋﺎﺑ ﻦﯿﺋ ﻦﯿﺑ
يﺎﺸﻏ ﻪﭽﯾﻮﮔ يﺎﻫ ﯽﺑﺮﭼ و
ﯽﺑآزﺎﻓ رد و هﺪﺷ ﻪﻣﺎﺧ يراﺪﯾﺎﭘ
نﻮﯿﺴﻟﻮﻣا ار ﻪﻣﺎﺧ
ﺶﯾاﺰﻓا
ﯽﻣ ﺪﻫد . ا ﺮﺑ هوﻼﻋ ﯾ ﺖﯿﺻﺎﺧ ﻦ ﻫ
ﯿ ﻓورﺪ ﯿﻠ ﯽ ﻧ و نﺎﻨﯿﮔارﺎﮐ ﯿ
ﺶﻨﮐاو ﺰ
ﻦﯿﺑ يﺎﻫرﺎﺑ ﯽﻔﻨﻣ هوﺮﮔ يﺎﻫ تﺎﻔﻟﻮﺳ يﺎﻫرﺎﺑ ﺎﺑ نآ
ﺖﺒﺜﻣ
ﻦﯿﺌﺗوﺮﭘ يﺎﻫ ﺮﯿﺷ راﺪﯾﺎﭘ ﺖﻠﻋ ي
ﺑ ﯿ ا ﺮﺘﺸ نﻮﯿﺴﻟﻮﻣ ﻪﻣﺎﺧ
ﻣ ﯽ ﺪﺷﺎﺑ 27] و 28 .[ ﺎﺘﻧ ﯾ ﻞﮑﺷ ﺞ 1 ﺘﮐ ندوﺰﻓا ﻪﮐ داد نﺎﺸﻧ ﯿ
ﻪﺑ اﺮ
ﮔارﺎﮐ ﯿ اﺰﻓا ﺐﺒﺳ ﺺﺨﺸﻣ ﺖﺒﺴﻧ ﺎﺗ نﺎﻨ ﯾ
رﺎﮔﺪﻧﺎﻣ ﺶ ي
ود ﺶﻫﺎﮐ و
ﻪﻧﻮﻤﻧ نﺪﺷزﺎﻓ اﺰﻓا ﺎﺑ ﺎﻣا ،ﺪﺷ ﺎﻫ
ﯾ ﺑ ﺶ ﯿ ﺘﮐ ﺖﺒﺴﻧ ﺮﺘﺸ ﯿ
زﺎﻓود ،اﺮ نﺪﺷ
ﻪﻧﻮﻤﻧ ﻏ رﻮﻃ ﻪﺑ ﺎﻫ ﯿ
ﻨﻌﻣﺮ ﯽ راد ي ﺑ ﯿ ﺮﺘﺸ ﺪﺷ . رﻮﻃ ﻪﺑ ي زا ﻪﮐ 9/
6
ﺪﺻرد زاﺪﻧا بآ ي اﺮﺑ ي ﺎﭘ ﺪﻗﺎﻓ ﻪﻧﻮﻤﻧ ﯾ
ﺗﺮﺗ ﻪﺑ هﺪﻨﻨﮐراﺪ ﯿ
ﻪﺑ ﺐ 70 /0 ،
50 /0 ، 44 /0 و ، 30 /0 ﺗﺮﺗ ﻪﺑ ﺪﺻرد ﯿ
اﺮﺑ ﺐ ي ﻪﻧﻮﻤﻧ ﺎﻫ ي ،C2 ،C3
و ،C4 ﺶﻫﺎﮐ C5
ﯾ ﺖﻓﺎ . ﺎﭘ ﻪﮐ ﺎﺠﻧآ زا ﯾ
راﺪ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ و
ﮔﻮﻠﺟ ﯿﺮ ي ﻘﺘﺴﻣ رﻮﻃ ﻪﺑ ﻪﻣﺎﺧ نﺪﺷزﺎﻓود زا ﯿ
ﻪﺑ ﻪﺘﺴﺑاو ﻢ
وﯾ زﻮﮑﺴ ﯾ ﺎﻬﻧ هدرواﺮﻓ ﻪﺘ ﯾ
ﯽ ﻣ ﯽ
،ﺪﺷﺎﺑ ﻣ ﯽ ا ناﻮﺗ ﯾ ﮔ ﻦ ﺑ ﻪﻧﻮ ﯿ ﻪﮐ دﺮﮐ نﺎ
ﺎﭘﯾ يراﺪ ﺑﯿ ﻪﻧﻮﻤﻧ ﺮﺘﺸ ﺎﻫ ي وﺎﺣ ي ﺘﮐ ﯿ
ًﻻﺎﻤﺘﺣا اﺮ ﻪﺑ
ﻟد ﯿ ﻞ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ
ﺑﯿ ﺮﺘﺸ اﯾ ﻦ ﻎﻤﺻ ) 18dL/g / 47 ( ﺖﺒﺴﻧ ﻪﺑ ﻎﻤﺻ ﮔارﺎﮐ ﯿ نﺎﻨ ) dL/g
762 / 21 ( ﻣ ﯽ ﺪﺷﺎﺑ .
Fig 1Physical stability of pasteurized cream containing different proportions of carrageenan:
tragacanth
3 - 2 - وﯾ ﮔﮋ ﯽ ﺎﻫ ي ژﻮﻟﻮﺋر ﯾﮑ ﯽ
رﺎﻈﺘﻧا ﻪﮐ رﻮﻄﻧﺎﻤﻫ ﻣ
ﯽ
،ﺖﻓر رﺎﺘﻓر ﺮﺟ ﯾﻧﺎ ﯽ ﻪﻧﻮﻤﻧ يﺎﻫ رﺎﺘﻓر ،ﻪﻣﺎﺧ
هﺪﻧﻮﺷ ﻞﺷ ﺎﺑ
شﺮﺑ ﯾ ﺎ ﺘﺳﻼﭘودﻮﺳ ﯿ
ﮏ دﻮﺑ اﺰﻓا ﺎﺑ و ﯾ ﺶ خﺮﻧ
،شﺮﺑ
وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺪﻧور ﺸﻫﺎﮐ ﯽ داد نﺎﺸﻧ ار .
ا ﻪﺑ ﯾ ﻪﮐ ترﻮﺻ ﻦ ﺎﺑ
اﺰﻓا ﯾ خﺮﻧ ﺶ شﺮﺑ اﺮﺑ ي ﺒﻠﻏ ﻪ ﺮﺑ ﺖﮐﺮﺣ ﻧواﺮﺑ ﯽ
، تاﺮﻄﻗ ﺴﻟﻮﻣا ﯿ نﻮ
رد داﺪﺘﻣا ﻣ ﯿ ناﺪ ﺮﺟ ﯾ نﺎ ﻢﻈﻨﻣ ﺮﺗ ﻣ ﯽ ﺪﻧﻮﺷ و ﺖﻣوﺎﻘﻣ ﺮﺘﻤﮐ ي رد
[ DOR: 20.1001.1.20088787.1401.19.127.12.5 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-11 ]
ﺮﺑاﺮﺑ ﺮﺟ ﯾ نﺎ و نرد ﺗﯿ ﻪﺠ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺎﭘ ﯾﯿ ﺮﺘﻨ ﻪﺋارا ﻣ ﯽ ﺪﻨﻫد 29] . [
رﺎﺘﻓر ﺘﺳﻼﭘودﻮﺳ ﯿ
ﮏ
،ﻪﻣﺎﺧ ﺎﺳ ﻂﺳﻮﺗ ﯾ ﻧ ناﺮﮕﺸﻫوﮋﭘ ﺮ ﯿ
شراﺰﮔ ﺰ
ﺖﺳا هﺪﺷ 32]
- 30 .[ ﺎﺘﻧ ﯾ ﺮﺿ ﺞ ﯾ ﻪﻧﻮﻤﻧ ماﻮﻗ ﺐ ﺎﻫ
ي رد ﻪﻣﺎﺧ
ﺪﺟ لو 2 ﺖﺳا هﺪﺷ هداﺪﻧﺎﺸﻧ .
ﻣ هﺪﻫﺎﺸﻣ ﻪﮐ رﻮﻄﻧﺎﻤﻫ ﯽ
،دﻮﺷ
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﮔارﺎﮐ ﯿ ﺘﮐ و نﺎﻨ ﯿ و اﺮ ﯾ زﻮﮑﺴ ﯾ ﻪﺘ
ﺮﺗﻻﺎﺑ ي ار نﺎﺸﻧ ﺪﻧداد . اﯾ ﻦ ﺎﺘﻧ ﯾ ﺞ نﺎﺸﻧ ﻣ ﯽ ﺪﻫد ﻪﮐ ود
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﮔارﺎﮐ ﺪ ﯿ ﺘﮐ و نﺎﻨ ﯿ رد اﺮ اﺰﻓا ﯾ ﺶ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﻪﻣﺎﺧ ﻢﮐ
بﺮﭼ ﻪﺑ ﺑﻮﺧ ﯽ ﻞﻤﻋ ﺪﻧدﺮﮐ و راﺪﻘﻣ 3/
0 ﺻرد ﺪ زا نآ عﻮﻤﺠﻣ
،ﺎﻫ
وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ار اﺰﻓا ﯾ ﺶ ﻣ ﯽ ﺪﻫد . اﯾ ﻣ ار ﻦ ﯽ ﻪﺑ ناﻮﺗ اﺰﻓا
ﯾ ﺶ
ﻫﯿ ﺳﺎﺗارﺪ ﯿ نﻮ اﺰﻓا ﻪﺑ ﺮﺠﻨﻣ ﻪﮐ ﯾ
ﺶ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﻣ ﯽ داد ﺖﺒﺴﻧ دﻮﺷ .
ﻠﭘ ﯽ رﺎﮐﺎﺳ ﯾ ﺎﻫﺪ ﺪﻨﻧﺎﻣ ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ﺎﭘ ﯾ هﺪﻨﻨﮐراﺪ ﺪﻨﺘﺴﻫ
و ﺎﺑ
اﺰﻓا ﯾ ﺶ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﭘزﺎﻓ ﯿ ﻪﺘﺳﻮ و ﺶﻫﺎﮐ ﺖﮐﺮﺣ تاﺮﻄﻗ ﻦﻏور و
ﻻﯾ ﻪ ﮑﺸﺗ ﯿ ﻞ هﺪﺷ رد ا فاﺮﻃ ﻦﻏور ﻞﻤﻋ ﻣ ﯿ ﺪﻨﻨﮑ و رد ﺘﻧ ﯿ ﻪﺠ
ﺴﻟﻮﻣا ﯿ نﻮ ﻦﻏور ار رد بآ ﺒﺜﺗ ﯿ ﺖ ﻣ ﯿ ﺪﻨﻨﮑ . ندوﺰﻓا ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ اﺰﻓا ﺐﺒﺳ
ﯾ ﻓﺮﻇ ﺶ ﯿ ﺖ بﺬﺟ بآ ﻪﮐ هﺪﺷ ﺮﺠﻨﻣ ﻪﺑ ود ﺮﺛا ﻓ ﯿﺰ ﯾ ﮑ ﯽ
ﻢﻬﻣ ﻣ ﯽ
،دﻮﺷ ﯾ ﮑ ﯽ ﺶﻫﺎﮐ اﻮﺘﺤﻣ ي بآ و دازآ د ﯾ ﺮﮕ ي اﺰﻓا ﯾ ﺶ
وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺮﻫﺎﻇ ي 33] و 34 .[ ﺑﯿ ﺮﺘﺸ ﯾ ﻦ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ رد ﻪﻧﻮﻤﻧ
ﻮﺘﺤﻣ ي ﺘﮐ ﯿﺮ ﺪﺷ هﺪﻫﺎﺸﻣ ا .
ﺮﺗﻻﺎﺑ ندﻮﺑ ﺮﺿ ﯾ ﺐ وﺎﺣ ﻪﻧﻮﻤﻧ ماﻮﻗ ي
ﺘﮑﻐﻤﺻ ﯿ هﺪﻨﻫﺪﻧﺎﺸﻧ اﺮ ﺛﺄﺗ
ﯿﺮ ﺑﯿ ﺮﺘﺸ اﯾ ﻫ ﻦ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ماﻮﻗ دﻮﺒﻬﺑﺮﺑ ﺪ
ﺖﺳا . وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺗاذ ﯽ ﮔارﺎﮐ ﯿ ﺘﮐ و نﺎﻨ ﯿ ﻪﺑ اﺮ ﺗﺮﺗ ﯿ ﺐ dL/g
762 / 21 و 18dL/g / 47 شراﺰﮔ هﺪﺷ ﺖﺳا ] 35 و 36 .[
شزرا
ﻻﺎﺑ ي و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﺘﮐ ﯿ ﺮﺠﻨﻣ اﺮ ﻪﺑ ﻓﺮﻇ ﯿ ﺖ ﻻﺎﺑ ي نآ اﺮﺑ ي ا اﺰﻓ ﯾ ﺶ
وﯾ زﻮﮑﺴ ﯾ ﻪﺘ ﻣ لﻮﺼﺤﻣ ﯽ
دﻮﺷ . اﺰﻓا ﺖﻠﻋ ﯾ ﺶ ﺮﺿ ﯾ ﻪﻧﻮﻤﻧ ماﻮﻗ ﺐ
ﻪﻣﺎﺧ وﺎﺣ ي ﺘﮐ ﻎﻤﺻ ﯿ ﻪﺑ اﺮ نﺪﺷزﺎﺑ ﺠﻧز ﯿ هﺮ يﺎﻫ نآ رد بآ و اﯾ دﺎﺠ
ﯾ ﮏ نﺎﻤﺘﺧﺎﺳ فﺎﻄﻌﻧا ﺬﭘ ﯾﺮ و ﺑﯿ ﻢﻈﻨ ترﻮﺼﺑ ﭘرﺎﻣ ﯿ ﭻ ﻓدﺎﺼﺗ ﯽ ﻣ ﯽ
ﺪﺷﺎﺑ ﻪﮐ ﺐﺒﺳ اﺰﻓا ﯾ ﺶ و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ لﻮﻠﺤﻣ ﺎﺑ اﺰﻓا ﯾ ﺶ ا ﺖﺒﺴﻧ ﯾ ﻦ
ﻎﻤﺻ ﻣ ﯽ دﻮﺷ .
Table 2 Rheological parameters (Consistency coefficient: k and flow behavior index: n) of flow behavior of cream samples containing different ratios of carrageenan and tragacanth gum
R2 n (-)
k (Pa.s) sample code
0.98 0.63±0.12a
0.54±0.31b C1
0.97 0.48±0.09a
2.75±0.39a C2
0.97 0.51±0.11a
2.73±0.30a C3
0.98 0.44±0.06a
2.95±0.45a C4
0.98 0.40±0.03a
3.24±0.28a C5
Means followed by the same letters in the same column are not significantly different (p > 0.05).
3 - 3 - زرا ﯾﺑﺎ ﯽ ﮓﻧر
ﺎﺘﻧ ﯾ ﺞ زرا ﯾﺑﺎ ﯽ ﻪﻧﻮﻤﻧ ﮓﻧر ﺎﻫ
ي ﻞﮑﺷ رد ﻪﻣﺎﺧ 2
هﺪﺷ هداد نﺎﺸﻧ
ﺖﺳا . رﻮﻄﻧﺎﻤﻫ ﻪﮐ رد ﻞﮑﺷ 2 ﻣ ﻪﻈﺣﻼﻣ ﯽ ﺎﺑ ،ددﺮﮔ ﻎﻤﺻ ندوﺰﻓا
ﺳﻻﻮﻣﺮﻓ ﻪﺑ ﯿ
ﺎﻨﺷور راﺪﻘﻣ ﻪﻣﺎﺧ نﻮ ﯾ
ﯽ ﻪﻧﻮﻤﻧ اﺰﻓا ﺎﻫ ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ .
ﮔﺪﻨﮐاﺮﭘ ﯽ رﻮﻧ ﻘﺘﺴﻣ طﺎﺒﺗرا ﯿﻤ
ﯽ ﮕﻨﻫﺎﻤﻫﺎﻧ ﻪﺑ ﯽ
ﻟﻮﮑﻟﻮﻣ ﯽ و ﯾ ﺎ ﺘﺣ ﯽ
ﺢﻄﺳ ﻢﺗا ﺎﻫ دراد . ﻐﺗ ﯿﯿ ﺮ رد ﺎﻨﺷور ﯾ ﯽ ﻧ ﻪﻧﻮﻤ ﻟد ﻪﺑ ﺎﻫ ﯿ ﻐﺗ ﻞ ﯿﯿ تاﺮ
ﺷﺎﻧ ﯽ زا تاﺮﺛا ﺳﻻﻮﻣﺮﻓ ﯿ ﺶﻨﮐاﺮﭘ ﺮﺑ نﻮ رﻮﻧ
ﺖﺳا . ﺎﺘﻧ ﯾ ﺞ هداد ﺎﻫ ي
ﺮﺘﻣارﺎﭘ ود ﻪﺑ طﻮﺑﺮﻣ و a*
ﻪﮐb*
ﻪﺑ ﺗﺮﺗ ﯿ ﺐ طﻮﺑﺮﻣ ﻪﺑ ﮓﻧر ﺎﻫ ي
ﺰﻣﺮﻗ و درز نﺎﺸﻧ ،ﺪﻨﺘﺴﻫ داد
ﻪﮐ ﻐﺗ ﯿﯿ ﺳﻻﻮﻣﺮﻓ رد ﺮ ﯿ
ندوﺰﻓا و نﻮ
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﮔارﺎﮐ ﯿ ﺘﮐ و نﺎﻨ ﯿ ﺛﺎﺗ اﺮ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ا ﺮﺑ ﯾ د ﻦ و
دراﺪﻧ ﺮﺘﻣارﺎﭘ .
ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻻﺎﻤﺘﺣا ﯾ
ﺮﺘﻣارﺎﭘ ﻪﮑﻨ ﮓﻧر زا ﺮﺛﺎﺘﻣ b*
درز ﺒﻃ ﯿﻌ ﯽ
ﺑﺮﭼ ﯽ ﻐﺗ و ﺖﺳا ﻪﻣﺎﺧ ﯿﯿ
ﺮ ي اﻮﺘﺤﻣ رد ي
ﺑﺮﭼ ﯽ ﻪﻧﻮﻤﻧ و ﺎﻫ ﯾ ﺎ
اﺮﻓ ﯾ ﺪﻨ ي ﺛﺎﺗ ﺐﺒﺳ ﻪﮐ ﯿ
ﻮﮔ قﺮﻔﺗ ﺮﺑ ﺮ ﯾ
ﻪﭽ ﺎﻫ ي ﺑﺮﭼ ﯽ هﺪﺸﻧ لﺎﻤﻋا ﻐﺗ ،ﺖﺳا
ﯿﯿ ﺮ ي ﺶﻨﮐاﺮﭘ رد رﻮﻧ
ﺛﺎﺗ و ﯿ ﻣ ﺮﺑ ﺮ ﯿ درز ناﺰ ي ﻪﻧﻮﻤﻧ ﺎﻫ
اﯾ ﺖﺳا هﺪﺸﻧ دﺎﺠ .
ﻣ ﻪﺘﺒﻟا ﯽ ﻐﺗ ناﻮﺗ ﯿﯿ ﻏ تاﺮ ﯿ ﻨﻌﻣﺮ ﯽ ﺮﺘﻣارﺎﭘ راد ار b*
ﺛﺎﺗ ﻪﺑ ﯿ ﺤﻄﺳ رﺎﺑ ﺮ ﯽ
ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﻧآ ﯿ ﻧﻮ ﯽ رﺎﮑﺑ ﺌﺗوﺮﭘ ﺮﺑ ﻪﺘﻓر ﯿ
ﻦ -
ﺎﻫ ي ﻣﺮﺳ ﯽ ﺷ ﯿ داد طﺎﺒﺗرا ﺮ 37]
.[
Fig 2 Color parameters of pasteurized cream containing different ratios of carrageenan: tragacanth
[ DOR: 20.1001.1.20088787.1401.19.127.12.5 ] [ Downloaded from fsct.modares.ac.ir on 2023-10-11 ]
3 - 4 - زرا ﯾﺑﺎ ﯽ ﺴﺣ ﯽ
ﺎﺘﻧ ﯾ ﺞ ﻪﺑ ﺖﺳد هﺪﻣآ زا و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﻪﻧﻮﻤﻧ ا ي ﻞﻣﺎﺷ ﻪﻣﺎﺧ
،ﮓﻧر
،ﻮﺑ
،ﻢﻌﻃ ﺶﻟﺎﻣ ﺬﭘ ﯾ
،يﺮ ﺖﻓﺎﺑ و ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ رد لوﺪﺟ 3
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﻢﮐ ﺮﺗ ﯾ ﻦ ﺘﻣا ﯿ زﺎ ﮓﻧر ﺮﻣ طﻮﺑ ﻪﺑ ﻪﻧﻮﻤﻧ C1
دﻮﺑ ﻎﻤﺻ ﺪﻗﺎﻓ ﻪﮐ دﻮﺑ .
ﻫ ندوﺰﻓا ﻪﮐ ﺎﺠﻧآ زا ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﺐﺒﺳ ﺎﻫﺪ
ا ﻻﺎﻤﺘﺣا ،ﺖﺳا هﺪﺷ لﻮﺼﺤﻣ ﮓﻧر نﺪﺷ ﻦﺷور ﯾ
ﺘﻣا ﻦ ﯿ ﺎﭘ زﺎ ﯾﯿ ﻪﺑ ﻦ
ﻟد ﯿ ﻓﺎﻔﺷ ﻞ ﯿ ﺎﭘ ﺖ ﯾﯿ ﻦ ﺖﺳا هدﻮﺑ ﮓﻧر ﺮﺗ .
ﺘﮐ ﻎﻤﺻ ﺖﺒﺴﻧ ﺶﻫﺎﮐ ﯿ
اﺮ
ﻧﯿ ﺘﻣا ﺶﻫﺎﮐ ﺐﺒﺳ ﺰ ﯿ
ﺪﺷ ﮓﻧر زﺎ .
ﻪﭼﺮﮔا اﯾ ﻦ ﺶﻫﺎﮐ ﻨﻌﻣ ﯽ راد دﻮﺒﻧ .
ﺑﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ زﺎ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﮓﻧر ﻟد ﻪﺑ ﻻﺎﻤﺘﺣا ﻪﮐ دﻮﺑ C5
ﯿ ﻞ
ﻓﺎﻔﺷ ﯿ ﺑ ﺖ ﯿ ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ نآ ﺮﺘﺸ ﯾ
ﻪﻧﻮﻤﻧ ﺮ ﺖﺳا هدﻮﺑ ﺎﻫ .
رﻮﻀﺣ مﺪﻋ
ﯾ ﺖﺒﺴﻧ رﻮﻀﺣ ﺎ ﺎﻫ
ي ﮔارﺎﮐ ﻎﻤﺻ ﻒﻠﺘﺨﻣ ﯿ
ﺘﮐ و نﺎﻨ ﯿ ﺛﺎﺗ اﺮ ﯿ ﺮ
ﻨﻌﻣ ﯽ راد ي ﻪﻧﻮﻤﻧ ﻢﻌﻃ و ﻮﺑ ﺖﻔﺻود ﺮﺑ ﺪﻨﺘﺷاﺪﻧ ﺎﻫ
. ﺑﯿ ﺮﺘﺸ ﯾ ﺘﻣﺎﻨ ﯿ زﺎ
ﺶﻟﺎﻣ ﺖﻔﺻ ﺬﭘ
ﯾ يﺮ ﻪﻧﻮﻤﻧ رد هﺪﻫﺎﺸﻣ C1
ﺪﺷ . ﻨﭽﻤﻫ ﯿ ﻪﻧﻮﻤﻧ رد ﻦ
ﺑ ﺎﺑ ﯿ ﺮﺘﺸ ﯾ اﻮﺘﺤﻣ ﻦ ي ﺘﮐ ﯿ ﺮﺘﻤﮐ اﺮ ﯾ ﺘﻣا ﻦ ﯿ ا زﺎ ﯾ ﺪﺷ ﺐﺴﮐ ﺖﻔﺻ ﻦ .
ﺬﭘ ﺶﻟﺎﻣ ﻻﺎﻤﺘﺣا ﯾﺮ
ي ﺘﻔﺳ ﺎﺑ ﯽ ﮔﺪﻨﺒﺴﭼ و ﺖﻓﺎﺑ ﯽ
دراد طﺎﺒﺗرا .
ﻪﻧﻮﻤﻧرد ﺳرﺮﺑدرﻮﻤﯾﺎﻫ ﯿ
ﺘﻔﺳ ﺶﻫﺎﮐﺎﺒ ﯽ
ﺶﻟﺎﻣ ، ﺬﭘ ﯾﺮ ي اﺰﻓا ﯾ نﺎﺸﻧ ﺶ داد
. ا ﻪﺘﺒﻟا ﯾ اﺰﻓا ﻦ ﯾ ﻨﻌﻣ ﺶ ﯽ دﻮﺒﻧ راد . ﺮﺘﻤﮐ ﯾ ﻦ ﺘﻣا ﯿ زﺎ ﺘﻔﺳ ﯽ ﻪﻧﻮﻤﻧ رد
ﺎﺸﻣ C1 ﺪﺷ هﺪﻫ . وﺎﺣ ﻪﻧﻮﻤﻧ ي
ﺮﺗﻻﺎﺑ ﯾ ﺘﮐ ﺖﺒﺴﻧ ﻦ ﯿ
اراد اﺮ ي
ﺑﯿ ﺮﺘﺸ ﯾ ﺘﻣا ﻦ ﯿ ﺘﻔﺳ زﺎ ﯽ ﻪﺑ ﻻﺎﻤﺘﺣا ﻪﮐ دﻮﺑ و
ﯾ زﻮﮑﺴ ﯾ ﻻﺎﺑ ﻪﺘ ي ﺘﮐ ﯿ اﺮ
ﺖﺒﺴﻧ هداد ﻣ ﯽ دﻮﺷ . ﺎﺳ ﯾ ﻧ ناﺮﮕﺸﻫوﮋﭘ ﺮ ﯿ
و ﺶﻘﻧ ﺮﺑ ﺰ ﯾ
زرﻮﮑﺴ ﯾ ﻪﺘ رد
سﺎﺴﺣا ﻧﺎﻫد ﯽ ﻪﻣﺎﺧ ﮐﺎﺗ ﯿ ﻮﺤﻧ ﻪﺑ ﺪﻧا هدﺮﮐ ﺪ ي
ﺪﻧا هداد شراﺰﮔ ﻪﮐ
وﺎﺣ ﻪﻧﻮﻤﻧ ﻪﮐ ي
اﻮﺘﺤﻣ ي ﺑ ﯿ ﻫ ﺮﺘﺸ ﯿ ﻮﻠﮐورﺪ ﺋﯿ ﺪ اراد ي و ﯾ زﻮﮑﺴ ﯾ ﻪﺘ
ﺑﯿ و هدﻮﺑ ﺮﺘﺸ سﺎﺴﺣا
ﻧﺎﻫد ﯽ ﺮﺗﻻﺎﺑ ي ا ﯾ ﻣ دﺎﺠ ﯽ ﺪﻨﮐ 38] .[ رﻮﻄﻧﺎﻤﻫ
ﻪﮐ رد لوﺪﺟ 3 هﺪﻫﺎﺸﻣ ﻣ ﯽ دﻮﺷ رد درﻮﻣ ﮔﺪﻨﺒﺴﭼ ﯽ ﺑ فﻼﺘﺧا ﯿ ﻦ
ﻪﻧﻮﻤﻧ ﻨﻌﻣ ﺎﻫ ﯽ دﻮﺒﻧ راد . ا ﺎﺑ ﯾ ﺑ لﺎﺣ ﻦ ﯿ ﺮﺘﺸ ﯾ ﻦ ﺘﻣا ﯿ ﮔﺪﻨﺒﺴﭼ زﺎ ﯽ
ار
ﺑ ﺎﺑ ﻪﻧﻮﻤﻧ ﯿ ﺮﺘﺸ ﯾ ﺘﮐ ﺖﺒﺴﻧ ﻦ ﯿ
دﺮﮐ ﺐﺴﮐ اﺮ .
زا ﺎﺠﻧآ ﻪﮐ رد زرا ﯾﺑﺎ ﯽ
ﺬﭘ ﯾ شﺮ ﻠﮐ ﯽ ﻞﻣاﻮﻋ ز ﯾ يدﺎ زا ﻪﻠﻤﺟ
،ﮓﻧر
،ﻮﺑ
،هﺰﻣ ﺘﻔﺳ ﯽ ،
ﮔﺪﻨﺒﺴﭼ ﯽ و ﺶﻟﺎﻣ ﺬﭘ ﯾﺮ ي ﺎﺘﻧ ،ﺪﻨﺘﺴﻫ ﺮﺛﻮﻣ ﯾ
ﺞ ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ
نﺎﺸﻧ داد ﻪﮐ ﺑﯿ ﺮﺘﺸ ﯾ ﻦ ﺘﻣا ﯿ زﺎ ﺬﭘ ﯾ ﻠﮐ شﺮ ﯽ زرا ﻂﺳﻮﺗ ﯾ
ﺴﺣ نﺎﺑﺎ ﯽ ﻪﺑ
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ﺖﺳا هﺪﺷ هداد صﺎﺼﺘﺧا .
ﺑ ﻪﺘﺒﻟا ﯿ ﻦ
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ فﻼﺘﺧا ﺪ ﻨﻌﻣ
ﯽ راد ي ﺪﺸﻧ هﺪﻫﺎﺸﻣ .
Table 3 Sensory evaluation of pasteurized cream samples containing different ratios of carrageenan and tragacanth gum
Sample code Color Odor Flavor Rubbing Stiffness Adhesion Overall acceptance C1 3.83b 4.34a 4.12a 4.65a 3.02b 4.12a 3.51b C2 4.27a 4.59a 4.50a 4.21a 4.48a 4.36a 4.06a C3 4.41a 4.47a 4.21a 4.22a 4.32a 4.45a 4.14a C4 4.65a 4.64a 4.38a 4.33a 4.64a 4.44a 4.53a C5 4.70a 4.41a 4.36a 4.05a 4.86a 4.51a 4.23a
4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿﺮ ي
ﺎﺘﻧ ﯾ ﺞ ﻪﺑ ﺖﺳد هﺪﻣآ زا اﯾ ﻦ ﻣ نﺎﺸﻧ ﺶﻫوﮋﭘ ﯽ
ﻎﻤﺻ ﻪﮐ ﺪﻫد
ﮔارﺎﮐ ﯿ ﺘﮐ و نﺎﻨ ﯿ ﻣ اﺮ ﯽ ﻪﺑ ﺪﻨﻧاﻮﺗ ناﻮﻨﻋ ﯾ ﮏ ﻞﻣﺎﻋ ﻪﺑ هﺪﻨﻫد ماﻮﻗ رﻮﻃ
ﻞﺑﺎﻗ ﻬﺟﻮﺗ ﯽ ﺮﺑ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾ ﮑ ﯽ
، ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ ﺴﺣ و ﯽ ﻪﻣﺎﺧ
ﺛﺄﺗ ﯿﺮ ﺪﻧراﺬﮕﺑ . ﻪﻤﻫ ﻪﻧﻮﻤﻧ ﺎﻫ رﺎﺘﻓر ژﻮﻟﻮﺋر ﯾ ﮑ ﯽ دﻮﺳ و ﺘﺳﻼﭘ ﯿ ﮏ
نﺎﺸﻧ ﺪﻧداد . ﺖﻈﻠﻏ رد ﯾ
نﺎﺴﮑ 3 /0 ﻫ ﺪﺻرد ﯿ رﺪ ﺋﻮﻠﮐو ﯿ ﺎﻫﺪ ﯾ ﺎ
نآ طﻮﻠﺨﻣ
،ﺎﻫ ﻪﻣﺎﺧ ﻪﻧﻮﻤﻧ ﺘﮐ ﻎﻤﺻ
ﯿ ﺘﺒﺴﻧ اﺮ ﺎ اراد ي ﻦﺷور ﮓﻧر ،ﺮﺗ
ﺮﺿ ﯾ دﻮﺑ ﺮﺗﻻﺎﺑ ماﻮﻗ ﺐ .
ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ود ﺪ زﺎﻓ
ﺴﺑ نﺪﺷ ﯿ ﺮﺘﻤﮐ رﺎ ي ار نﺎﺸﻧ ﺪﻧداد . ﻨﭽﻤﻫ ﯿ ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻦ ﯾ
ود ﺞ
زﺎﻓ ﺴﻟﻮﻣا نﺪﺷ ﯿ
ﻣ ﻪﻣﺎﺧ نﻮ ﯽ
ا ناﻮﺗ ﯾ ﻦ ﭘ ﻪﻧﻮﮔ ﯿ ﻪﺑ ﻪﮐ دﺮﮐ دﺎﻬﻨﺸ
اﺰﻓا رﻮﻈﻨﻣ ﯾ
ﺶ ﺎﭘﯾ راﺪ ي رﻮﺘﺳﺎﭘ ﻪﻣﺎﺧ ﯾ
رﺎﮔﺪﻧﺎﻣ تﺪﻣ رد هﺰ ي
ﻧﻻﻮﻃ ﯽ ﻣ ﯽ ﻫ زا ناﻮﺗ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي ﮔارﺎﮐ ﯿ ﺘﮐ ،نﺎﻨ ﯿ اﺮ ﯾ طﻮﻠﺨﻣ ﺎ نآ
دﺮﮐ هدﺎﻔﺘﺳا ﺎﻫ .
ﺛﺄﺗ رﻮﻈﻨﻣ ﻪﺑ ﻪﺘﺒﻟا ﯿ
ﺑ ﺮ ﯿ ﺎﭘ ﺮﺘﺸ ﯾ راﺪ هﺪﻨﻨﮐ مزﻻ ﺎﻫ
ﮏﻤﻧ ﺶﻘﻧ ﺖﺳا ﺎﻫ
ي ﺴﻟﻮﻣا ﯿ ﺎﻔ ﯾﺮ ي ﻧ ﯿ طﻮﻠﺨﻣ رﻮﻀﺣ رد ﺰ
ﻫﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺳرﺮﺑ درﻮﻣ ﺎﻫﺪ ﯽ
ﮔراﺮﻗ ﯿ دﺮ . ﺰﺠﺗ ﯾﻪ و ﻠﺤﺗ ﯿ ﻞ هداد ﺎﻫ ي
ﺴﺣ ﯽ نﺎﺸﻧ داد ﻪﮐ ﻪﻧﻮﻤﻧ ﺎﻫ ي وﺎﺣ ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺒﺳﺎﻨﻣ رﻮﻃ ﻪﺑ ﺪ ﯽ
زرا ﻂﺳﻮﺗ ﯾ ﺴﺣ نﺎﺑﺎ ﯽ ﺪﻧﺪﺷ ﻊﻗاو لﻮﺒﻗ درﻮﻣ .
ﺎﺘﻧ ﯾ ﺞ قﻮﻓ ﺴﻧﺎﺘﭘ ﯿ ﻞ
دﺮﺑرﺎﮐ بﻮﺧ اﯾ ﻫ ود ﻦ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ار ﺪ رد ﺳﻻﻮﻣﺮﻓ ﯿ نﻮ ﻪﻣﺎﺧ
ﭘﯿ دﺎﻬﻨﺸ ﻣﯿ ﺪﻨﻨﮑ .
5 - ﻊﺑﺎﻨﻣ
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The effect of tragacanth and carrageenan gum on the stability and rheological and sensory properties of pasteurized cream
Amiryousefi, M. R. 1, Al-kaabi, H. J. 2, Selahbarzin, S. 3, Hesarinejad, M. A. 4*
1. Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
2. Department of research and development, Ministry of Higher Education and Scientific Research of Iraq.
3. Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.
4. Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
ABSTRACT ARTICLE INFO
Article History:
Received 2021/ 12/ 11 Accepted 2022/ 01/ 26
Keywords:
Cream, Tragacanth, Carrageenan, Stability.
This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed.Rheological parameters confirmed that all samples had a shear-thinning behavior.The results showed that the addition of hydrocolloids significantly increases the physical stability (from 6.9% to 0.3%) and consistency coefficient (from 0.54 Pa.s to 3.24 Pa.s), which leads to better quality of final products.In addition, the sensory properties showed high acceptability of samples containing hydrocolloids.Based on the obtained results, the sample containing a mixture of 0.2%
tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.
DOI: 10.22034/FSCT.19.127.91 DOR: 20.1001.1.20088787.1401.19.127.12.5
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
Homepage:www.fsct.modares.ir
Scientific Research
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