ﺳرﺮﺑ ﯽ ﺮﺛا وﺎﮐ ﯾ ﺳﺎﺘ ﯿ نﻮ ﻞﺻﺎﺣ زا
جاﻮﻣا تﻮﺻاﺮﻓ
ﺮﺑ رﺎﺑ ﻣ ﯿ ﺑوﺮﮑ ﯽ و
ﺻﻮﺼﺧ ﯿ
تﺎ ﻓ ﯿ ﺰ ﯾ ﮑ ﯽ ﺷ ﯿ ﻤ ﯿﺎ ﯾ ﯽ بآ لﺎﻘﺗﺮﭘ روآﺮﻓ
ي هﺪﺷ ﺎﺑ جاﻮﻣا تﻮﺻاﺮﻓ
ﺪﺠﻣا ﺪﺟﺎﺳ
1
ي آ ، ﯾ ﻠﻋ زﺎﻨ ﯿ
2
هداﺰ
، ﻟ ﯿ ﻪﻓور ﻼ ﺮﮔ
ي داﮋﻧ
2
1 - ﺶﻧاد ﻪﺘﺧﻮﻣآ ﯽﺳﺎﻨﺷرﺎﮐ ﺪﺷرا هوﺮﮔ و مﻮﻠﻋ ﻊﯾﺎﻨﺻ
،ﯽﯾاﺬﻏ ﺪﺣاو
،ﺰﯾﺮﺒﺗ هﺎﮕﺸﻧاد دازآ
،ﯽﻣﻼﺳا
،ﺰﯾﺮﺒﺗ ناﺮﯾا
2 - رﺎﯾدﺎﺘﺳا هوﺮﮔ و مﻮﻠﻋ ﻊﯾﺎﻨﺻ
،ﯽﯾاﺬﻏ ﺪﺣاو
،ﺰﯾﺮﺒﺗ هﺎﮕﺸﻧاد دازآ
،ﯽﻣﻼﺳا
،ﺰﯾﺮﺒﺗ ناﺮﯾا
) رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 04 / 10 / 96 رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 15 / 11 / 96 (
ﮑﭼ ﯿ هﺪ
اﺰﻓا ﯾ ﺎﺿﺎﻘﺗ ﺶ ي فﺮﺼﻣ اﺬﻏ تﻻﻮﺼﺤﻣ ﻪﺑ نﺎﮔﺪﻨﻨﮐ ﯾ
ﯽ ﻐﺗ ﻞﻗاﺪﺣ ﺎﺑ ﻪﮐ ﯿﯿ
ﺻﻮﺼﺧ رد تاﺮ ﯿ
ﺬﻐﺗ تﺎ ﯾﻪ ا ي ﺴﺣ و ﯽ روآﺮﻓ ، ي هﺪﺷ ﻣز ،ﺪﻧا ﯿ اﺮﺑ ار ﻪﻨ ي ﺳرﺮﺑ ﯽ
شور ﺎﻫ ي ﻮﻧ ﯾ روآﺮﻓ ﻦ ي اﺬﻏ داﻮﻣ ﯾ ﯽ ﺖﺳا هدﺮﮐ ﻢﻫاﺮﻓ .
ا زا فﺪﻫ ﯾ ﺳرﺮﺑ ﻪﻌﻟﺎﻄﻣ ﻦ ﯽ
ﺻﻮﺼﺧ ﯿ ﻓ تﺎ ﯿﺰ ﯾ ﮑ ﯽ ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ) ﺳا ﯿﺪ ﯾ ﺗ ﻞﺑﺎﻗ ﻪﺘ ﯿ ،ﺮﺘ ﺮﺑ ،pH ﯾ ،ﺲﮑ
ﻪﺟرد ي هﻮﻬﻗ ا ي تروﺪﮐ و نﺪﺷ (
ﺎﻫﺮﺘﻣارﺎﭘ ، ي ﮕﻧر ﯽ و ﻣ رﺎﺑ ﯿ ﺑوﺮﮑ ﯽ ) ﻣ داﺪﻌﺗ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﺮﻤﺨﻣ و ﮏﭙﮐ ،ﻞﮐ ﻢﺴ (
بآ روآﺮﻓ لﺎﻘﺗﺮﭘ ي
جاﻮﻣا ﺎﺑ هﺪﺷ
تﻮﺻاﺮﻓ ) جاﻮﻣا تﺪﺷ ﺖﺤﺗ 37
و 80 ﮐ ﯿ تﺪﻣ ﻪﺑ ﺰﺗﺮﻫﻮﻠ 5
، 10 و 15 ﻗد ﯿ ﻪﻘ ( ﺖﺴﻫ . ﺎﺘﻧ ﯾ ﮐﺎﺣ ﻞﺻﺎﺣ ﺞ ﯽ
روآﺮﻓ ﻪﮐ دﻮﺑ نآ زا ي
ﻫ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﯿ
ﭻ
ﺛﺄﺗ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ور ﺮﺑ ي ﻣ ﯿ ﺳا ناﺰ ﯿﺪ ﯾ ،ﻪﺘ ﻣ ﺪﻣﺎﺟ داﻮﻣ و pH ﻪﻧﻮﻤﻧ لﻮﻠﺤ
ﺎﻫ ي بآ ﺖﺳا ﻪﺘﺷاﺪﻧ لﺎﻘﺗﺮﭘ )
05 /0
>
.(P ﻪﺟرد فﻼﺘﺧا ي
هﻮﻬﻗ ا ي ﻣ و نﺪﺷ ﯿ ناﺰ
ﺒﺗروﺪﮐ ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي بآ ﻨﻌﻣ لﺎﻘﺗﺮﭘ ﯽ هدﻮﺑ راد ) 05 /0
<
(P ا ﺶﻫﺎﮐ ﺚﻋﺎﺑ تﻮﺻاﺮﻓ جاﻮﻣا و ﯾ
ﻪﻧﻮﻤﻧ رد ﺮﺘﻣارﺎﭘ ود ﻦ ﺎﻫ
ي بآ دﺮﮔ لﺎﻘﺗﺮﭘ ﯾﺪ
. ﺳرﺮﺑ ﯽ
ﺎﻫﺮﺘﻣارﺎﭘ ي ﮕﻧر ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ ﻧ لﺎﻘﺗﺮﭘ ﯿ اد نﺎﺸﻧ ﺰ اﺰﻓا و تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶﻫﺎﮐ ﻪﮐد ﯾ
روآﺮﻓ نﺎﻣز تﺪﻣ ﺶ ي
اﺰﻓا ﺚﻋﺎﺑ ﯾ ﺎﻨﺷور ﺶ ﯾ ﯽ و (L*)
ﺰﻣﺮﻗ ﺶﻫﺎﮐ ي
ﻪﻧﻮﻤﻧ(a*) ﺖﺳا هﺪﺷ ﺎﻫ .
ﻨﭽﻤﻫ ﯿ روآﺮﻓ ﻦ ي ﻪﺑ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﻨﻌﻣ رﻮﻃ
ﯽ راد ي ﮔدﻮﻟآ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯽ
ﻣ ﯿ ﺑوﺮﮑ ﯽ بآ لﺎﻘﺗﺮﭘ دﺮﮔ ﯾﺪ ) 05 /0
<
.(P ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﺎﺘﻧ ﻦ ﯾ ﻣ ﺞ ﯽ ﻣادﺮﺑرﺎﮐ ﻪﮐ ﺖﻔﮔ ناﻮﺗ روآﺮﻓ رد تﻮﺻاﺮﻓ جاﻮ
ي بآ ﻣﯿ ﮔدﻮﻟآ ﺶﻫﺎﮐ ﺮﺑ هوﻼﻋ هﻮ ﯽ
ﻣ ﯿ ﺑوﺮﮑ ﯽ ا ﯾ اﺬﻏ لﻮﺼﺤﻣ ﻦ ﯾ
ﯽ ﻪﺑ ، رﻮﻃ
ﺮﺛﺆﻣ ي ﺻﻮﺼﺧ ﻆﻔﺣ ﺚﻋﺎﺑ ﯿ
ﻓ تﺎ ﯿﺰ ﯾﮑ ﯽ ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ﺴﺣ و ﯽ ا ﯾ ﻧ لﻮﺼﺤﻣ ﻦ ﯿ
ﻣ ﺰ ﯽ ددﺮﮔ .
ﻠﮐ ﯿ نﺎﮔژاو ﺪ : بآ ﻠﺑﺎﻗ ،تﻮﺻاﺮﻓ جاﻮﻣا ،لﺎﻘﺗﺮﭘ ﯿ
راﺪﻬﮕﻧ ﺖ ي
، هﻮﻬﻗ ا ي وﺎﮐ ،نﺪﺷ ﯾ
ﺳﺎﺘ ﯿ نﻮ
لﻮﺌﺴﻣ
تﺎﺒﺗﺎﮑﻣ :
1 - ﻪﻣﺪﻘﻣ
شور ﺎﻫ ي روآﺮﻓ ي ﻤﻬﻣ ﺶﻘﻧ ﯽ ﻌﺗ رد ﯿﯿ ﮐ ﻦ ﯿﻔ ﯿ ا ،ﺖ ﯾ ﻨﻤ ﯽ ﺮـﻤﻋ و
رﺎﮔﺪﻧﺎﻣ ي اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ
ﯽ ﺪﻧراد . شور ﺎﻫ ي ﺗراﺮﺣ ﯽ ﻪﻠﻤﺟ زا
شور ﺎــﻫ ي روآﺮــﻓ لﻮــﻤﻌﻣ ي
ﻌﻤﺟ ﺶﻫﺎــﮐ ﺎــﺑ ﻪﮐﺪﻨﺘﺴــﻫ ــﯿ
ﺖ
ﻣﯿ ﺑوﺮﮑ ﯽ ﺰﻧآ و ﯾ ﻢ اﺰـﻓا ﺚﻋﺎﺑ ﺎﻫ ﯾ
رﺎﮔﺪـﻧﺎﻣﺮﻤﻋ ﺶ ي
تﻻﻮﺼـﺤﻣ
اﺬﻏ ﯾ ﯽ ﻣ ﯽ ﺪﻧﻮﺷ . ﻟو ﯽ ﻪﺑ ا ﻢﻏر ﯾ ا بﻮـﻠﻄﻣ تاﺮﺛا ﻦ ـﯾ
شور ﻦ ﺎـﻫ
ﮐ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﯿﻔ
ﯿ ﺬﻐﺗ ﺖ ﯾﻪ ا ي ﺴﺣ و ﯽ ـﻣ تﻻﻮﺼـﺤﻣ ﯽ
ﺪـﻧدﺮﮔ
] 1 و 2 .[
اﺰﻓا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
فﺮﺼﻣ ﻪﻗﻼﻋ ﺶ فﺮﺼـﻣ ﻪﺑ نﺎﮔﺪﻨﻨﮐ
ﺗﻻﻮﺼﺤﻣ ﯽ ﺬﻐﺗ شزرا ﺎﺑ ﯾﻪ
ا ي و و ﻻﺎﺑ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺴﺣ ﯽ ﺐـﺳﺎﻨﻣ
لﺎﺳ رد ﺎﻫ ي ﺧا ﯿ شور ﺮ ﺎﻫ ي روآﺮﻓ ي ﻮـﻧ ﯾﻨ ﯽ اﺮـﺑ ي ﺎـﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ
شور ﺎﻫ ي راﺮﺣ ﺗ ﯽ ﭘ ﯿ دﺎﻬﻨﺸ ﺖﺳا هﺪﺷ . شور زا ﺎـﻫ ﯾﻐ ﯿ ﺗراﺮﺣﺮ ﯽ
ــﻣ ﯽ ﻓاﺮﺘﻟوا ﻪــﺑ ناﻮــﺗ ﯿ
ــﺳاﺮﺘﻠ ﯿ ﻣ ،نﻮ ــﯿ ﺮﺘﮑﻟا ناﺪ ﯾ ــﮑ ﯽ ﺴــﻟﺎﭘ ﯽ ،
ﻫد ﯿ ﺳارﺪ ﯿ ﺰﻤﺳا نﻮ ي دﺮـﮐ هرﺎـﺷا تﻮﺻاﺮﻓ جاﻮﻣا و ﻪﻌﺷا ، ]
3 و
4 .[
ﺮﻌﺗ ﻪﺑ ﺎﻨﺒﺗﻮﺻاﺮﻓ ﯾ
ﺗﻮﺻ جاﻮﻣا ﻪﺑ ﻒ ﯽ
ﺲﻧﺎﮐﺮﻓ ﺎﺑ ﺎﻫ
ي ﺮﺗﻻﺎـﺑ
اﻮﻨﺷ ﻪﻧﺎﺘﺳآ ﺪﺣ زا ﯾ
ﯽ ﻣ ﻪﺘﻔﮔ نﺎﺴﻧا ﯽ
هﻮﺤﻧ ﻪﮐدﻮﺷ ي
هدﺎﻔﺘـﺳا زا
ﺎﭘ تﺪﺷ و ﻻﺎﺑ تﺪﺷ ترﻮﺻ ود ﻪﺑ نآ ﯾﯿ
ـﻣ ﻦ ﯽ ﺪـﺷﺎﺑ ] 5 و 6 .[
ﻻد ــﯾ ا زا هدﺎﻔﺘــﺳا ﻞ ــﯾ
ﺰﻫ ،شور ﻦ ﯾ
ﺎــﭘ ﻪــﻨ ﯾﯿ ﻧدرﻮﻣ ﻦ ــﯿ اﺮــﺑ زﺎ ي
هار زاﺪﻧا ي ژﺮﻧا ﻦﺘﻓر رﺪﻫ ﺶﻫﺎﮐ ، ي
ﺌﺗوﺮـﭘ ﻆﻔﺣ و ﯿ
ﻦ داﻮـﻣ ،ﺎـﻫ
ﮕﻧر ﯽ ﺬﻐﻣ داﻮﻣ و ي
ﻪﺑ و رﻮﻃ ﻠﮐ ﯽ شزرا ﻆﻔﺣ ﺎـﻫ
ي ﺬﻐﺗ ـﯾ ﻪا ي
ﻣ لﻮﺼﺤﻣ ﯽ
ﻨﭽﻤﻫ ،ﺪﺷﺎﺑ ﯿ
ا ﻦ ﯾ ژﻮـﻟﻮﻨﮑﺗ ﻦ ي
ا ﺎـﺑ ﯾ ﺪﭘ دﺎـﺠ ـﯾ هﺪ ي
وﺎﮐ ﯾ ــﺳﺎﺘ ﯿ
1نﻮ ﮔﺪــﻨﮐاﺮﭘ ﺐــﺟﻮﻣ
2ﯽ ﺮﺨﺗ و تارذ ــﯾ
د ﺐ ــﯾ هراﻮ ي
ﻟﻮﻠﺳ ﯽ ﻣ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﻣ ﺎﻫ ﯽ اﺮﺑﺎـﻨﺑ ؛ددﺮـﮔ ﯾ
ـﻣ ﻦ ﯽ ا زا ناﻮـﺗ ـﯾ ﻦ
ﻪﺒﺷور ژﻮﻟﻮﻨﮑﺗ ناﻮﻨﻋ ي
اﺮﻓ رد ﻞﻤﮑﻣ ﯾ
ﺎﻫﺪﻨ ي هدﺎﻔﺘـﺳا ﻒـﻠﺘﺨﻣ
دﺮﮐ ] 7 ، 8 و 9 .[
بآ ﻣﯿ هﻮ ﻪﻤﻫ ﻂﺳﻮﺗ ﺎﻫ ي
هدر ﺎﻫ ي ﻨﺳ ﯽ گرﺰﺑ ﺎﺗ نﺎﮐدﻮﮐ زا نﻻﺎﺳ
ﻣ فﺮﺼﻣ ﯽ ﺪﻧﻮـﺷ ﺬﻐﺗ صاﻮـﺧ ﻦﺘـﺷاد ﺎـﺑ ﻪـﮐ ـﯾ
ﻪا ي ﺪﻨﻤـﺷزرا
ﻣ ﯽ اﺮﺑ ﺪﻨﻧاﻮﺗ ي ﺘﻣﻼـﺳ ﯽ ﻔﻣ نﺎﺴـﻧا ـﯿ
ﺪﻨـﺷﺎﺑ ﺪ ] 10 .[
بآ لﺎـﻘﺗﺮﭘ
ﺑﯿ ﺮﺘﺸ ﯾ بآ فﺮﺼﻣ رازﺎﺑ رد ار ﻢﻬﺳ ﻦ ﻣﯿ
هﻮ ﻟد ﻪﮐدراد ﺎﻫ ـﯿ
ا ﻞ ـﯾ ﻦ
ﻪﻧ ﺮﻣا هﺰﻣ و ﻢﻌﻃ ﺎﻬﻨﺗ ي
ﺑ ﻪﮑﻠﺑ ،نآ ﯿ
ﻟد ﻪﺑ ﺮﺘﺸ ﯿ ﺬﻐﺗ صاﻮﺧ ﻞ ﯾﻪ
ا ي
د و ﻧﺎﻣر ﯽ ا ﯾ بآ ﻦ ﻣﯿ هﻮ ﺖﺴـﻫ . ﺬﻐﺗ شزرا ـﯾ
ﻪا ي بآ ﻪـﺑ لﺎـﻘﺗﺮﭘ
ﻣ ــﯿ ﻻﺎــﺑ ناﺰ ي و ﯾ ﻣﺎــﺘ ﯿ ﻦ ــﻨﭽﻤﻫ و نآ ردc ﯿ
دﺎــﻘﻣ دﻮــﺟو ﻪــﺑ ﻦ ﯾ
ﺮ
ﻞﺑﺎﻗ ﺳﺎﻬﺟﻮﺗ ﯿ ﻟﻮﻓ ﺪ ـﯿ و ،ﮏ ﯾ ﻣﺎـﺘ ﯿ ﻦ ﺋﻮﻧوﻼﻓ ،B6 ـﯿ ﻓ ،ﺎﻫﺪ ﯿ ﺎـﻫﺮﺒ ي
ژر ﯾ اﺬﻏ ﻢ ﯾ ﯽ ﺪﻨﭼ و ﯾ ﻧﺪﻌﻣ داﻮﻣ ﻦ ﯽ
ﻣ طﻮﺑﺮﻣ ﯽ دﻮﺷ ] 11 .[
ﻪﺟﻮﺗ ﺎﺑ
ﺳﺎﺴﺣ ﻪﺑ ﯿ ﻻﺎﺑ ﺖ ي ﮐﺮﺗ ﯿ ﺘﻧآ تﺎﺒ ﯽ ﺴﮐا ﯿ ﻧاﺪ ﯽ اﺮﺷ ﻪﺑ ﯾ ﺤﻣ ﻂ ﯿ ﻄ ﯽ زا
اﻮﺘﺤﻣ ،ﺎﻣد ﻪﻠﻤﺟ ي
و ﯾ ﻣﺎﺘ ﯿ ﻦ بآ C ـﻃ رد لﺎـﻘﺗﺮﭘ ﯽ
آﺮﻓ ﯾ ﺎﻫﺪـﻨ ي
1. Cavitation 2. Dispersion
ﺗراﺮﺣ ﯽ ﻣ ﻪﺑ ﯿ ﻞﺑﺎﻗ ناﺰ ﻬﺟﻮﺗ ﯽ ﺶﻫﺎﮐ ﯾ ـﻨﭽﻤﻫ ،ﻪـﺘﻓﺎ ﯿ
صاﻮـﺧ ﻦ
ﻓﯿ ﺰﯾ ﮑ ﯽ ﺳا ﻪﻠﻤﺟ زا نآ ﯿ
ﺪ ﯾ ،ﻪﺘ ﺮﺑ ،pH ﯾ مﺎﺠﻧا ﺮﺛا رد ﮓﻧر و ﺲﮑ
ﺶﻨﮐاو ﺎﻫ ﯾ ﯽ ﻈﻧ ﯿ هﻮـﻬﻗ ﺮ ا ي ﻐﺗ ﻞـﻤﺤﺘﻣ نﺪـﺷ ﯿﯿ
ـﺗاﺮ ﯽ ـﻣ ﯽ ﺪﻧﻮـﺷ
] 12 و 13 .[
ﺎﺑ اﯾ ﻦ بآ لﺎﺣ ﻣﯿ هﻮ ﺎﻫ ي روآﺮﻓ نوﺪﺑ ي
ﻧ ﯿ ﻣ ﺰ ﯽ ﺪﻨﻧاﻮﺗ
اراد ي ﮔدﻮﻟآ ﯽ ﻣ ﯿ ﺑوﺮﮑ ﯽ ـﺷﺎﻧ ًﺎﺻﻮﺼﺨﻣ ﯽ
ﮏـﭙﮐ ﺪـﺷر زا و ﺎـﻫ
ﺪﻨﺷﺎﺑ ﺎﻫﺮﻤﺨﻣ ا ﺪﺷر ﻪﮐ
ﯾ ﻣ ﻦ ﯿ ﻧﺎﮔراوﺮﮑ ـﯿ ﻢﺴ ﺶﻫﺎـﮐ ﺚـﻋﺎﺑ ﺎـﻫ
ﻮﺘﺤﻣ ﯾ ﺬﻐﺗ تﺎ ﯾﻪ اﯾ بﺂ ﻣﯿ ا ﻪﺑ ﺮﺠﻨﻣ و هﺪﺷ هﻮ ﯾ
ﻮـﺑ و ﻢـﻌﻃ دﺎـﺠ ﯾ
ﯽ
ﻣ بﻮﻠﻄﻣﺎﻧ ﯽ
ﺪﻧﻮﺷ ] 14 و 15 .[
لﺎﺳ رد ﺎﻫ ي ﺧا ﯿ رد ﺮ ﻣز ﯿ ﻪﻨ ي ﻮﻣا دﺮﺑرﺎﮐ روآﺮﻓ رد تﻮﺻاﺮﻓ جا
ي
بآ ﻣﯿ هﻮ دﺪﻌﺘﻣ تﺎﻌﻟﺎﻄﻣ ﺎﻫ ي
مﺎﺠﻧا ا و ﻪـﺘﻓﺮﮔ ـﯾ
ژﻮـﻟﻮﻨﮑﺗ ﻦ ي
ار
ﺷور ﯽ اﺰﻓا رد ﺮﺛﺆﻣ ﯾ
رﺎﮔﺪﻧﺎﻣ ﺶ ي
ﻣ ﯿ ـﺑوﺮﮑ ﯽ صاﻮـﺧ ﻆـﻔﺣ و
ﺬﻐﺗ ﯾﻪ ا ي ﻓ و ﯿﺰ ﯾ ﮑ ﯽ ا ﯾ اﺬـﻏ تﻻﻮﺼﺤﻣ ﻦ ﯾ
ﯽ هدﺮـﮐ شراﺰـﮔ ﺪـﻧا
] 11 ، 16 - 19 .[
ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ـﻠﺒﻗ تﺎـﻌﻟﺎﻄﻣ رد ﺐـﻠﻏا ﻪﮑﻨ ﯽ
زا
ﻪــﺑ تﻮــﺻاﺮﻓ جاﻮـﻣا ــﺷور ناﻮــﻨﻋ
ﯽ ﻤﮑﺗ ﯿ ــﻠ ﯽ ﺎــﺳ ﺎــﺑ هاﺮــﻤﻫ ﯾ
ﺮ
شور ﺎﻫ ي رواﺮـﻓ ي هدﺎﻔﺘـﺳا ـﻨﭽﻤﻫ و هﺪـﺷ ﯿ
ور ﻦ ﯾ ﺛﺄـﺗ دﺮـﮑ ﯿ ﺮ
ﻪﺑ ﮔرﺎﮐ ﯿﺮ ي اﯾ ﺪﺟ شور ﻦ ـﯾ
ﺪ ﻟﺎﻌﻓ ﺶﻫﺎـﮐ رد ـﯿ
ﻣ ﺖ ﯿ ـﺑوﺮﮑ ﯽ و
ﻓ صاﻮﺧ ﻆﻔﺣ ﯿﺰ
ﯾ ﮑ ﯽ بآ ﻢﮐ لﺎﻘﺗﺮﭘ درﻮﻣ ﺮﺗ ﻪـﺟﻮﺗ ﻪـﺘﻓﺮﮔراﺮﻗ
ا رد ،ﺖﺳا ﯾ
ﻪـﺑ تﻮـﺻاﺮﻓ جاﻮـﻣا زا ،ﺶﻫوﮋـﭘ ﻦ ـﺷور ناﻮـﻨﻋ
ﯽ
ﺎﺟ و ﻞﻘﺘﺴﻣ ﯾ
ﺰﮕ ﯾ اﺮﺑ ﻦ ي شور ـﺗراﺮﺣ ﯽ روآﺮـﻓ رد لﻮـﻤﻌﻣ ي
بآ دﺮﮔ هدﺎﻔﺘﺳا لﺎﻘﺗﺮﭘ ﯾ
ﻣ و هﺪ ﯿ ﺛﺄﺗ ناﺰ ﯿ ﮐ صاﻮﺧ ﺮﺑ نآ ﺮ ﯿ
ـﻔ ﯽ و
ﻌﻤﺟ ﯿ ﻣ ﺖ ﯿ ﺑوﺮﮑ ﯽ بآ ﺳرﺮﺑدرﻮﻣ لﺎﻘﺗﺮﭘ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - ﻟوا داﻮﻣ ﯿﻪ
لﺎﻘﺗﺮﭘ ﺎﻫ ي راو ﯾ ﺑ ﻪﺘ ﯿ ﺗوﺮ ﯽ ﻠﺤﻣ رازﺎﺑ زا ﯽ
ﺮﺒﺗ ﺮﻬﺷ ـﯾ ﺮﺧ ﺰ ـﯾ راﺪ ي
ﺪﺳ ،لﻮﻧﺎﺗا و هﺪﺷ ﯾ
ﻫ ﻢ ﯿ ﺴﮐورﺪ ﯿ ﻞﻨﻓ فﺮﻌﻣ ،ﺪ ﺌﻟﺎﺘﻓ
ﯿ ﻦ ) Merck ،
نﺎــــﻤﻟآ ( ــــﺤﻣ،
ﯿ ﺖﺸــــﮐ ﻂ
3DRBC
و ــــﺤﻣ ﯿ ﺖﺸــــﮐ ﻂ
4PCA
) Sigma-Aldrich ا ،
ــﯾ تﻻﺎ ﺮﻣآ هﺪــﺤﺘﻣ ﯾ
ﺎــﮑ ( ﻬﺗ ــﯿ ﻪ
دﺮﮔ ﯾﺪ .
2 - 2 - شور ﺎﻫ
2 - 2 - 1 - ﻬﺗ ﯿ بآ ﻪ ﺗ و لﺎﻘﺗﺮﭘ ﯿ
تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ نآ رﺎﻤ
لﺎـﻘﺗﺮﭘ ﺮﺧ زا ﺲـﭘ ﺎــﻫ ــﯾ
راﺪ ي ﺎــﻣد رد و ﻮﺸـﺘﺴﺷ ، ي
4 ﻪــﺟرد
ﺘﻧﺎﺳ ﯽ راﺪﻬﮕﻧ داﺮﮔ ي
دﺮﮔ ﯾ ﺪﻧﺪ . لﺎﻘﺗﺮﭘ شﺮﺑ زا ﺪﻌﺑ ﺲﭙﺳ ﻪـﺑ ﺎﻫ
بآ رﻮـــﻈﻨﻣ ﮔ
ـــﯿ ﺮ ي نآ زا ﺎـــﻫ بآ هﺎﮕﺘـــﺳد زا ﻣ
ـــﯿ هﻮ ﮔ ـــﯿ ﺮ
3. Dichloran Rose-Bengal Chloramphenicol Agar 4. Plate Count Agar
) لﺪــﻣ Kenwood ﻦــﭘاژ رﻮﺸــﮐ ﺖﺧﺎــﺳ ،
( هدﺎﻔﺘــﺳا و هﺪــﺷ
بآ ﻓﺎــﺻ ﺬــﻏﺎﮐ ﺎــﺑ ﻞــﺻﺎﺣ لﺎــﻘﺗﺮﭘ ﯽ
ﻸــﺧ ﭗــﻤﭘ و )
لﺪــﻣ
Millipore ﺳ ،
ﻪﺴﻧاﺮﻓ رﻮﺸﮐ ﺖﺧﺎ (
دﺮﮔ فﺎـﺻ ـﯾ
ﺪ.
بآ ﻣ ـﯿ هﻮ
ﺷ فوﺮﻇ ﻞﺧاد رد ﻞﺻﺎﺣ ﯿ
ﻪﺸ ا ي ﺮﺘـﺳا ﯾ ﻞ رد راﺪـﻘﻣ ﻪـﺑ ﻪﺘﺴـﺑ
و ﺺﺨﺸﻣ ﯾ
نﺎﺴﮑ ) 100 ﻣ ﯿﻠ ﯽ ﻟﯿ ﺮﺘ ( رﯾ نﺰـﺨﻣ ﻞﺧاد و هﺪﺷ ﻪﺘﺨ
تﻮﺻاﺮﻓ مﺎﻤﺣ )
لﺪـﻣ نﺎـﻤﻟآ رﻮﺸـﮐ ﺖﺧﺎـﺳ ،Elma
( ﺖـﺤﺗ
ﺎﻣد ي ﯾ ﺪﻧﺪﺷ هداد راﺮﻗ نﺎﺴﮑ .
اﺮـﺷ ﯾ ﺗ ﻂ ﯿ ور رﺎـﻤ ي ﻪـﻧﻮﻤﻧ ﺎـﻫ ي
لوﺪﺟ ﻖﺑﺎﻄﻣ ﻒﻠﺘﺨﻣ 1
ﻧا ﺖﻓﺮﮔ مﺎﺠ .
Table1 Processing conditions used during
ultrasound treatments
Temperature (oC) Frequency
(kHz) Time
(min) Samples
- -
Control -
70-75 -
HP 5
25 37
S37/5 5
25 37
S37/10 10
25 37
S37/15 15
25 80
5 S80/5
25 80
S80/10 10
25 80
S80/15 15
2 - 2 - 2 - هزاﺪﻧا ﮔﯿ ﺮ ي ﻣ ﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ ﻪﺘ
هزاﺪﻧا ﮔﯿ ﺮ ي ﺳا ﯿ ﺪ ﯾ بآ رد ﻪﺘ ﻪـﺑ لﺎﻘﺗﺮﭘ ﺗ شور
ﯿ ـﺳاﺮﺘ ﯿ ﻂـﺳﻮﺗ نﻮ
دﻮﺳ لﻮﻠﺤﻣ 1/
0 لﺎﻣﺮﻧ ) (NaOH ﻪﺑ ﺗ لﻮﻠﺤﻣ ناﻮﻨﻋ ﯿ
و ﺖـﻧاﺮﺘ
ﻞﻨﻓ ﺮﮔﺎﺳﺎﻨﺷ ﺌﻟﺎﺘﻓ
ﯿ ﺪﺷ مﺎﺠﻧا ﻦ .
ﻪﺑ رﻮﻃ ي اﺪـﺘﺑا ﻪﮐ 5 ﻣ ﯿ ـﻠ ﯽ ﻟﯿ ﺮـﺘ
بآ بآ ﺎﺑ لﺎﻘﺗﺮﭘ ﻢﺠﺣ ﻪﺑ ﺮﻄﻘﻣ
50 ﻣ ﯿﻠ ﯽ ﻟﯿ ﻧﺎﺳر ﺮﺘ ﺲﭙﺳ ،ﺪﺷ هﺪ
ﺗ ﻞﻤﻋ ﯿ ﺳاﺮﺘ ﯿ ﻧﺎﻣز ﺎﺗ دﻮﺳ لﻮﻠﺤﻣ ﻂﺳﻮﺗ نﻮ ﯽ
لﻮـﻠﺤﻣ ﮓـﻧر ﻪﮐ
ﺗرﻮﺻ ﻪﺑ ﯽ ﻢﮐ ﺎﭘ ﮓﻧر ﯾ ﺎﻤﺘﻣ راﺪ ﯾ ﻪـﻣادا ،دﻮـﺷ ﻞ ﯾ
ﺖـﻓﺎ . ﺮـﺧآ رد
ﻣﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ ﺎﻨﺒﻣ ﺮﺑ ﻪﺘ ي ﺳا ﯿ ﺳﺪ ﯿ ﺮﺘ ﯾ ز ﻪﻟدﺎﻌﻣ ﻖﺑﺎﻄﻣ ﮏ ﯾ
ﻪﺒﺳﺎﺤﻣ ﺮ
ﺪﺷ ] 11 .[
ﻪﻟدﺎﻌﻣ ) 1 (
100
E
N
= V ﺳا ﺪﺻرد ﯿ ﺪ ﯾ ﺗ ﻞﺑﺎﻗ ﻪﺘ ﯿ ﺮﺘ
m
:V دﻮﺳ راﺪﻘﻣ )
1/
0 لﺎﻣﺮﻧ ( ﻓﺮﺼﻣ ﯽ ، :N ﻟﺎﻣﺮﻧ ﯿ ﻓﺮﺼﻣ دﻮﺳ ﻪﺘ ﯽ
،
:E ﮐا ﯽ ﺳا نﻻاو ﯿ ﺪ ﺳ ﯿ ﺮﺘ ﯾ ﮏ ) 067 /0 (،
:M ﻪﻧﻮﻤﻧ راﺪﻘﻣ )
مﺮﮔ (
2 - 2 - 3 - ﻌﺗ ﯿﯿ ﺮﺑ راﺪﻘﻣ ﻦ ﯾ
و ﺲﮑ pH
ﺮﺑ راﺪﻘﻣ ﯾ ﻪﻧﻮﻤﻧ ﺲﮑ ﻓﺎـﺻ ﺬـﻏﺎﮐ ﺎـﺑ ندﺮـﮐ فﺎـﺻ زا ﺲﭘ ﺎﻫ
ﯽ ،
ﺮﺘﻣﻮﺘﮐاﺮﻓر هﺎﮕﺘﺳد ﻂﺳﻮﺗ )
لﺪﻣ Atago ﻦـﭘاژ رﻮﺸـﮐ ﺖﺧﺎﺳ ، (
هزاﺪﻧا ﮔﯿ ﺮ ي و ﻪﻧﻮﻤﻧ pH ﻧ ﺎﻫ ﯿ ﻪﺑ ﺰ ﺳو ﯿ هﺎﮕﺘﺳد ﻪﻠ ﺮـﺘﻣ pH
) لﺪـﻣ
Mettler Toledo ﺋﻮﺳ رﻮﺸﮐ ﺖﺧﺎﺳ ،
ﯿ ﺲ ( هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ . 2
- 2 - 4 - ﻌﺗ ﯿﯿ ﻣ ﻦ ﯿ هﻮﻬﻗ ناﺰ ا
ي نﺪﺷ
5 ﻣ ﯿﻠ ﯽ ﻟﯿ تﺪـﻣ ﻪﺑ ار ﻪﻧﻮﻤﻧ ﺮﻫ زا ﺮﺘ 20
ﻗد ﯿ ﺖﻋﺮـﺳ ﺖـﺤﺗ ﻪـﻘ
3000 ﻗد رد رود ﯿ
ﻪﻘ ﺮﺘﻧﺎﺳ ﯾ ژﻮﻔ ) لﺪﻣ PIT320 رﻮﺸﮐ ﺖﺧﺎﺳ ،
اﯾ ناﺮ ( ور زﺎﻓ ﺲﭙﺳ ،هدﺮﮐ ﯾ
ﯽ ﺎﺑو اﺪﺟ 5 ﻣ ﯿﻠ ﯽ ﻟﯿ ﻗر لﻮﻧﺎـﺗا ﺮﺘ ـﯿ
ﻖ
ﺮﺘﻧﺎﺳ ﻞﻤﻋ ًادﺪﺠﻣ و هﺪﺷ ﯾ
تﺪﻣ ﻪﺑ ندﺮﮐ ژﻮﻔ 30
ﻗد ﯿ ﺖـﺤﺗ ﻪـﻘ
اﺮﺷ نﺎﻤﻫ ﯾ ﻂ ) 3000 ﻗد رد رود ﯿ
ﻪﻘ ( ﺖﻓﺮﮔ مﺎﺠﻧا .
ﻣ ﺮﺧآ رد ﯿ ناﺰ
ور زﺎﻓ بﺬﺟ ﯾ
ﯽ رﻮـﻧ ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙـﺳا هﺎﮕﺘﺳد ﻂﺳﻮﺗ ﻪﻧﻮﻤﻧ ﺮﻫ
ـﺋﺮﻣ ﯽ ) لﺪـﻣ Ultrospec 2000 ـﻠﮕﻧا رﻮﺸـﮐ ﺖﺧﺎـﺳ
ﯿ ﺲ ( رد
لﻮﻃ جﻮﻣ 420 هزاﺪﻧا ﺮﺘﻣﻮﻧﺎﻧ ﮔﯿ
ﺮ ي ﺪﺷ ﻪـﮐ ا ـﯾ دﺎـﻘﻣ ﻦ ﯾ ﻣ ﺮ ـﯿ ناﺰ
هﻮﻬﻗ ا ي ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ بآ ﻣ نﺎﺸﻧ ار لﺎﻘﺗﺮﭘ ﯽ
ﺪﻨﻫد ] 19 .[
2 - 2 - 5 - ﻌﺗ ﯿﯿ ﻣ ﻦ ﯿ تروﺪﮐ ناﺰ
اﺮﺑ ي ﻣ ﺶﺠﻨﺳ ﯿ اﺪﺘﺑا ،تروﺪﮐ ناﺰ 10
ﻣ ﯿﻠ ﯽ ﻟﯿ ﻪـﺑ ﻪـﻧﻮﻤﻧ ﺮﻫ زا ﺮﺘ
تﺪﻣ 20 ﻗد ﯿ رد ﻪﻘ 3000 ﻗد رد رود ﯿ
ﺮﺘﻧﺎﺳ ﻪﻘ ﯾ ﺪﺷ ژﻮﻔ . زا ﺲـﭘ
ﺮﺘﻧﺎﺳ ﯾ ﻣ ،ندﺮﮐ ژﻮﻔ ﯿ
ور زﺎـﻓ بﺬﺟ ناﺰ ـﯾ
ﯽ لﻮـﻃ رد جﻮـﻣ 660
نﺎﺸﻧ ﻪﮐ ﺮﺘﻣﻮﻧﺎﻧ هﺪﻨﻫد
ي ﻣ ﯿ هﺎﮕﺘـﺳد ﻂـﺳﻮﺗ ،ﺖـﺳا تروﺪﮐ ناﺰ
ﺋﺮﻣ رﻮﻧ ﺮﺘﻣﻮﺘﻓوﺮﺘﮑﭙﺳا ﯿﻘ
ﺪﺷ ﺖﺋاﺮ ]
11 .[
2 - 2 - 6 - ﻌﺗ ﯿﯿ ﺎﻫﺮﺘﻣارﺎﭘ ﻦ ي
ﮕﻧر ﯽ
ﻪﺑ هزاﺪﻧا رﻮﻈﻨﻣ ﯽﮕﻧر يﺎﻫﺮﺘﻣارﺎﭘ يﺮﯿﮔ
L*
، a* و b* ﻪﻧﻮﻤﻧ يﺎﻫ بآ
،لﺎﻘﺗﺮﭘ ﻪﻧﻮﻤﻧ ﺮﻫ ﺲﮑﻋ صﻮﺼﺨﻣ ﻪﺒﻌﺟ رد رادﺮـﺑ
ي هداد راﺮـﻗ
ﺳﺎﮑﻋ ﻦﯿﺑرود زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﯾوﺎﺼﺗو ﺪﺷ ﯽ
ﻪـﯾواز ﺎﺑ 45 ﻪـﺟرد
ﻻﺎﺑ زا يدﻮﻤﻋ ي
ﺲﮑﻋ ﻪﺒﻌﺟ ﻪﻈﻔﺤﻣ يرادﺮﺑ
ﺎـﺑ ﺮﯾوﺎﺼـﺗ ،ﺪﺷ
ﺖﻣﺮﻓ دﺮﮔ هﺮﯿﺧذ JPG
ﯾ شزادﺮﭘ ﻞﺣاﺮﻣ و هﺪ مﺮﻧ ﺎﺑ ﺮﯾﻮﺼﺗ
راﺰﻓا
ﺖﻓﺮﮔ مﺎﺠﻧا پﺎﺷﻮﺘﻓ .
ﻨﭽﻤﻫ ﯿ ﻪﺑ ﻦ ﻨﺤﻨﻣ ﻢﺳر رﻮﻈﻨﻣ ﯽ
دراﺪﻧﺎﺘﺳا
ترﺎﮐ زا ﺎﻫ ي ﮓﻧر دراﺪﻧﺎﺘﺳا ﻧ 5
ـﯿ اﺮـﺷ نﺎـﻤﻫ ﺎـﺑ ﺰ ﯾ
هﺪـﺷﺮﮐذ ﻂ
ﺲﮑﻋ رادﺮﺑ ي ﺪﺷ . ﻨﭽﻤﻫ ﯿ ﻦ ﺺﺧﺎﺷΔE ﻣ ﯿ ناﺰ ﻐﺗ ﯿ ـﯿ تاﺮ ﮓـﻧر
ﺖﺒﺴﻧ ﻪﺑ ﮓﻧر ﺪﻫﺎﺷ ﻪﺑ ترﻮﺻ ز ﯾ ﻪﺒﺳﺎﺤﻣ ﺮ ﺪﺷ
] 9 .[
ﻪﻟدﺎﻌﻣ ) 2 ( ΔE =
2 - 2 - 7 - ﻟﺎﻧآ ﯿ ﻣ ﺰ ﯿ ﺑوﺮﮑ ﯽ
ﺤﻣ اﺪﺘﺑا ﯿ ﻂ ﺎﻫ ي ﺖﺸﮐ ) DRBR اﺮﺑ ي ﺮﻤﺨﻣ و ﮏﭙﮐ شرﺎﻤﺷ (
و ) PCA اﺮﺑ ي ﻣ ﻞـﮐ داﺪﻌﺗ شرﺎﻤﺷ ﯿ
ﻧﺎﮔراوﺮﮑ ـﯿ ﻢﺴ ﺎـﻫ ( ﻖـﺒﻃ
ﻬﺗ ﻪﻃﻮﺑﺮﻣ ﻞﻤﻌﻟارﻮﺘﺳد ﯿ
ﺪﺷ ﻪ . مﺎـﺠﻧا ﺖﺸﮐ شور ود رد ﻪـﺘﻓﺮﮔ
ﺤﻣ ﯿ ﺖﺸﮐ ﻂ و DRBR
ﻪﺑPCA ﺤﻄﺳ ترﻮﺻ ﯽ
ﻮـﻫدﻮﺑ 100
ﻣﯿ ﻟ وﺮﮑ ﯿ ﻣ ﻪﻧﻮﻤﻧ زا ﺮﺘ ﯿ
ﺑوﺮﮑ ﯿ ور ﺮﺒ ي ﻠﭘ ﺢﻄـﺳ ـﯿ ﺪـﺷ ﺶـﺨﭘ ﺖ .
ﻠﭘ ــﯿ ﺖ ﺎــﻫ ي ــﺤﻣ ﯿ ﺖﺸــﮐ ﻂ ﻞﺧاﺪــﻧداد ﺖﺸــﮐ زا ﺲــﭘ PCA
5. RAL standard color sheets
ﺎﻣدرد رﻮﺗﺎﺑﻮﮑﻧا ي
37 ﻪﺟرد ي ﺘﻧﺎﺳ ﯽ تﺪﻣ ﻪﺑ و داﺮﮔ 24
ﻟا ﯽ 48
ﺖﻋﺎﺳ ﻪﮕﻧ راد ي ﻠﭘ و هﺪﺷ ﯿ ﺖ ﺎﻫ ي ﮏﭙﮐ ﯾ ﺮﻤﺨﻣ ﺎ ) چرﺎﻗ ﺎﻫ ( ﻧ ـﯿ ﺰ
تﺪــﻣ ﻪــﺑ نداد ﺖﺸــﮐ زا ﺲــﭘ 7
- 3 ﺎــﻣد ردزور ي
25 ﻪــﺟرد
ﺘﻧﺎﺳ ﯽ ﺪﻧﺪـﺷ هداد راﺮـﻗ داﺮﮔ .
ـﺳﺎﺑﻮﮑﻧا نﺎـﻣز مﺎـﻤﺗا زا ﺪـﻌﺑ ﯿ
نﻮ
ﻠﭘﯿ ﺖ ﺎﻫ ي ﻠﭘ ،PCA ﯿ وﺎﺣ ﺖ ي 250 - 25 ﻨﻠﮐ ﯽ ﻪـﺑ ﻠﭘ ناﻮـﻨﻋ ـﯿ ﺖ
ـﻠﮐ شرﺎﻤﺷ دراﺪﻧﺎﺘﺳا ﯽ
ﻣ ﯿ ﻧﺎﮔراوﺮﮑ ـﯿ شرﺎﻤـﺷ و بﺎـﺨﺘﻧا ﻢﺴ
دﺮﮔ ﯾﺪ ﻟو ه ﯽ ﻠﭘ رد ﯿ ﺖ ﺎﻫ ي ـﺤﻣ ﯿ ﻠﭘ ،ﺮـﻤﺨﻣ ﮏـﭙﮐ ﺖﺸـﮐ ﻂ ـﯿ
ﺖ
وﺎﺣ ي 150 - 15 ﻨﻠﮐ ﯽ ﻪﺑ ﻠﭘ ناﻮﻨﻋ ﯿ اﺮـﺑ دراﺪﻧﺎﺘـﺳا ﺖ ي
شرﺎﻤـﺷ
ﺪﺷ بﺎﺨﺘﻧا ]
11 ، 14 و 15 .[
2 - 2 - 8 - ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ رﺎﻣآ ﻞ ي
ﻣﺎﻤﺗ ﯽ نﻮﻣزآ ﻓدﺎﺼـﺗ ًﻼﻣﺎـﮐ حﺮـﻃ ﺐـﻟﺎﻗ رد راﺮﮑﺗ ﻪﺳ رد ﺎﻫ ﯽ
ﺪﻧﺪﺷ مﺎﺠﻧا .
ﻠﺤﺗ ﯿ زرا و ﻞ ﯾﺑﺎ ﯽ ) ANOVA (
لﺪﻣ زا هدﺎﻔﺘﺳا ﺎﺑ
ﻄﺧ ﯽ ) G.L.M ( مﺮﻧ رﺎﻣآ راﺰﻓا ي لﺎﻤﺘﺣا ﺢﻄﺳ ردSPSS
95 %
) 05 /0 P <
( ﻪﻨﻣاد ﺪﻨﭼ نﻮﻣزآ و ا
ي اﺮـﺑ ﻦﮑﻧاد ي
ﺄﺗ ﯾ ـﯿ دﻮـﺟو ﺪ
ﺑ فﻼﺘﺧا ﯿ ﻣ ﻦ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺖﻓﺮﮔ مﺎﺠﻧا ﺎﻫ .
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - هزاﺪﻧا ﮔﯿ ﺮ ي ﻣ ـﯿ ـﺳا ناﺰ ﯿ
ﺪ ﯾ ﺮـﺑ ،ﻪﺘ ﯾ و ﺲﮑ
pH
بآ ﻟد ﻪﺑ لﺎﻘﺗﺮﭘ ﯿ
ﺳا دﻮﺟو ﻞ ﯿ
ﺪ ـﺳ ﯿ ﺮﺘ ﯾ ﺳا و ﮏ ﯿ ﺪ ﺑرﻮﮑـﺳآ ﯿ رد ﮏ
ﮐﺮﺗ ﯿ ﺷ ﺐ ﯿﻤ ﯿﺎ ﯾ ﯽ اراد ،دﻮﺧ ي ﺳا ﯿ ﺪ ﯾ ﻻﺎﺑ ًﺎﺘﺒﺴﻧ ﻪﺘ ﯾ
ﯽ ا ﻪﮑﺘﺴـﻫ ـﯾ ﻦ
ﻣﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ رﺎﮔﺪﻧﺎﻣ ﺮﺑ ﻪﺘ ي
ﻧ لﻮﺼﺤﻣ ﯿ
ﺛﺄﺗ ﺰ ﯿ ﺪﺿ ﺮﺛا ﺎﺑ و ﻪﺘﺷاد ﺮ
ﻣﯿ ﺑوﺮﮑ ﯽ ﻣ ﺪﺷر مﺪﻋ ﺚﻋﺎﺑ دﻮﺧ ﯿ
ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ بآ رد ﺎﻫ لﺎﻘﺗﺮﭘ
ﻣ ﯽ ﻤﻫ ﻪﺑ ،ددﺮﮔ ﯿ
ﻟد ﻦ ﯿ ـﺳا ﻞ ﯿ ﺪ ﯾ ﻪﺘ ـﯾ ﻌﺗ رد ﻢـﻬﻣ ﺮﺘﻣارﺎـﭘ ﮏ ـﯿ
ﯿ ﻦ
روآﺮﻓ شور ي
بآ لﺎﻘﺗﺮﭘ ا ﺖﺳ ] 3 .[
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
زا ﻞﺻﺎﺣ ﺞ
زرا ﯾﺑﺎ ﯽ ﻣ ﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ ،ﻪﺘ ﻪـﻧﻮﻤﻧ لﻮـﻠﺤﻣ ﺪـﻣﺎﺟ داﻮﻣ و pH ﺎـﻫ
ي
بآ لوﺪﺟ رد ﻪﮐ لﺎﻘﺗﺮﭘ 2
روآﺮـﻓ ،ﺖـﺳا دﻮﻬﺸـﻣ ي
جاﻮـﻣا ﺎـﺑ
ﻫ تﻮﺻاﺮﻓ ﯿ
ﺛﺄﺗ ﭻ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ور ﺮﺑ ي ﻣ ـﯿ ـﺳا ناﺰ ﯿ ﺪ ﯾ ،ﻪﺘ و pH
ﻪــﻧﻮﻤﻧ لﻮــﻠﺤﻣ ﺪــﻣﺎﺟ داﻮــﻣ ﺎــﻫ
ي بآ ﺖــﺳا ﻪﺘــﺷاﺪﻧ لﺎــﻘﺗﺮﭘ .
ﻪﺑ رﻮﻃ ي ژﺮﻧا ﻪﮐ ي ﺎﺣ ـﻫ ،تﻮﺻاﺮﻓ جاﻮﻣا زا ﻞﺻ ﯿ
ﻐﺗ ﭻ ﯿ ـﯿ ﺮ ي رد
ﻟﻮﮑﻟﻮﻣ رﺎﺘﺧﺎﺳ ﯽ
ﮐﺮﺗ ﯿ ﻟﻮﮑﻟﻮﻣ نزو ﺎﺑ تﺎﺒ ﯽ
ﻣ رد ﻪـﮐ ﻻﺎـﺑ ـﯿ
ناﺰ
ﺳا ﯿ ﺪ ﯾ ﻪﺘ ، ﺮﺑ و pH ﯾ ا لﻮﺼـﺤﻣ ﺲﮑ ﯾ
ﺎـﺘﻧ ،ﺖـﺳا هدﺮـﮑﻧ دﺎـﺠ ﯾ
ﺞ
ﺎﺘﺳار رد ﻞﺻﺎﺣ ي
ﺎـﺘﻧ ﯾ ﺶﻫوﮋـﭘ ﺞ ﺎـﻫ
ي ـﻠﺒﻗ ﻪﺑﺎﺸـﻣ ﯽ
،ﺖﺴـﻫ
ﻪﺑ رﻮﻃ ي ﻪﮐ شراﺰﮔ ﻪﺑ ﺎﻨﺑ ﺎﻫ
ي ﻪـﺋارا هﺪـﺷ ا رد ـﯾ ﺶﻫوﮋـﭘ ﻦ ﺎـﻫ
روآﺮﻓ ي جاﻮﻣا ﺎﺑ ﻫ تﻮﺻاﺮﻓ ﯿ
ﺛﺄـﺗ ﭻ ﯿ ـﻨﻌﻣ ﺮ ﯽ راد ي ـﺳا ﺮـﺑ ﯿ ﺪ ﯾ ،ﻪﺘ
ﺮــــﺑ و pH ﯾ ﺲﮑ بآ رﻮــــﮕﻧا ] 10 [ بآ ، ﮏــــﺷرز ]
20 [ بآ ،
تﻮﺗ ﮕﻧﺮﻓ ﯽ ] 21 [ ﻮﻫ بآ و ﯾ ﺞ ] 22 [ ﺖﺳا ﻪﺘﺷاﺪﻧ .
Table 2 Titratable acidity, pH, and total soluble solids of orange juices TSS (oBrix) pH
TA Samples
11.03 ± 0.06a 3.70 ± 0.02a
0.85 ± 0.04a Control
11.10 ± 0.10a 3.76 ± 0.01a
0.90 ± 0.01a HP
11.00 ± 0.10a 3.72 ± 0.03a
0.94 ± 0.07a S37/5
11.17 ± 0.15a 3.75 ± 0.02a
0.92 ± 0.10a S37/10
11.13 ± 0.15a 3.71 ± 0.01a
0.93 ± 0.14a S37/15
11.17 ± 0.25a 3.75 ± 0.01a
0.89 ± 0.09a S80/5
11.13 ± 0.15a 3.72 ± 0.04a
0.89 ± 0.03a S80/10
11.13 ± 0.12a 3.74 ± 0.04a
0.87 ± 0.04a S80/15
All of the results are presented as mean ± standard deviation of the means. Points labeled with different subscript letters in the same group are significantly different (p<0.05).Control (no treatment); HP (heat pasteurization); S37/5 (sonication at 37 Hz for 5 min); S37/10 (sonication at 37 Hz for10 min); S37/15 (sonication at 37 Hz for 15 min); S80/5 (sonication at 80 Hz for 5 min); S80/10 (sonication at 80 Hz for 10 min); S80/15 (sonication at 80 Hz for 15 min). TA: titratable acidity: grams of citric acid per 100 mL of juice;
TSS: total soluble solids.
3 - 2 - ﻌﺗ ﯿﯿ ﻣ ﻦ ﯿ هﻮﻬﻗ ناﺰ ا
ي نﺪﺷ
ﺎﺘﻧ ﯾ زرا زا ﻞﺻﺎﺣ ﺞ ﯾﺑﺎ
ﯽ ﻣ ﯿ هﻮﻬﻗ ناﺰ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ي
بآ رادﻮﻤﻧ رد لﺎﻘﺗﺮﭘ ﻞﮑﺷ a
1 ﺖﺴﻫ هﺪﻫﺎﺸﻣ ﻞﺑﺎﻗ .
ﻪﺟﻮﺗ ﺎﺑ
ا ﻪﺑ ﯾ ﺎﺘﻧ ﻦ ﯾ ﻣ ﺞ ﯿ هﻮﻬﻗ ناﺰ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ اﺰﻓا ﺎﺑ ﺎﻫ
ﯾ ﺲﻧﺎﮐﺮﻓ ﺶ
تﻮﺻاﺮﻓ جاﻮﻣا اﺰﻓا
ﯾ ﺶ ﯾ ﻟو ﻪﺘﻓﺎ ﯽ اﺰﻓا ﺎﺑ ﯾ تﺪﻣ ﺶ نﺎﻣز روآﺮﻓ ي
تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﺶﻫﺎﮐ
ﯾ ﺖﺳا ﻪﺘﻓﺎ . ﺎﺑ اﯾ ﻦ ﻣ لﺎﺣ ﯿ ﻣ نﺎ ﯿ ناﺰ هﻮﻬﻗ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ ي
ﻪﻧﻮﻤﻧ و ﺪﻫﺎﺷ ي
S37/15 ﻫ ﯿ توﺎﻔﺗ ﭻ
ﻨﻌﻣ ﯽ راد ي ﻨﭽﻤﻫ و هﺪﺸﻧ هﺪﻫﺎﺸﻣ ﯿ
ﻣ ﻦ ﯿ هﻮﻬﻗ ناﺰ ا ي نﺪﺷ
ﻪﻧﻮﻤﻧ ﺎﻫ ي روآﺮﻓ ي تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ ﻪﺑ
ﻨﻌﻣ رﻮﻃ ﯽ راد ي
ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ ي
روآﺮﻓ ي ﺗراﺮﺣ شور ﺎﺑ هﺪﺷ ﯽ
دﻮﺑ . اﺮﻓ ﯾ ﺪﻨ
هﻮﻬﻗ ا ي ﺴﮐا ﻪﮐ تﺎﺒﮐﺮﻣ بآ نﺪﺷ ﯿ
ﺳاﺪ ﯿ و نﻮ ﯾ ﻣﺎﺘ ﯿ ﻦ ﻧ ﯿc ﻪﺘﻔﮔ ﺰ
ﻣ ﯽ اﺎﺑ دﻮﺷ ﯾ ﻞﮐ رد ﻪﮑﻨ ﯾ
آﺮﻓ ﮏ ﯾ ﻏ ﺪﻨ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ ﻟو ،ﺖﺳا ﯽ
ﻪﻠﺣﺮﻣ ي ﺴﮐا ﯿ نﺪﺷ ﺪ ﺑرﻮﮑﺳآ L
ﯿ ﺳا ﮏ ﯿ ﻣ ﺪ ﯽ ﺮﺛا ﺖﺤﺗ ﺪﻧاﻮﺗ
ﺰﻧآ ﯾ ﺑرﻮﮑﺳا ﻢ ﯿ ﺴﮐا ﮏ ﯿ ﻫ ﺪﻫد خر زاﺪ ﻨﭽﻤ
ﯿ ﻧ تراﺮﺣ ﻦ ﯿ
ﻞﻣﺎﻋ ﺰ
ﻤﻬﻣ ﯽ د ﯾ ا مﺎﺠﻧا رد ﺮﮕ ﯾ
ﺖﺳا بﻮﻠﻄﻣﺎﻧ ﺶﻨﮐاو ﻦ ]
11 .[
ﻪﺟﻮﺗ ﺎﺑ
ا ﻪﺑ ﯾ ا و تﻮﺻاﺮﻓ جاﻮﻣا درﻮﺧﺮﺑ ﺮﺛا رد تﺎﮑﻧ ﻦ ﯾ
ﺪﭘ دﺎﺠ ﯾ هﺪ
وﺎﮐ ﯾ ﺳﺎﺘ ﯿ ﻪﻧﻮﻤﻧ رد نﻮ ﺎﻫ
ي بآ ا ،لﺎﻘﺗﺮﭘ ﯾ ﺰﻧآ ﻦ ﯾ ﺴﮐا ﻢ ﯿ هﺪﻨﻨﮐﺪ ي
وﯾ ﻣﺎﺘ ﯿ ﻦ ﺶﻫﺎﮐ C ﯾ ﻨﭽﻤﻫ و ﻪﺘﻓﺎ ﯿ
رد تراﺮﺣ ندﻮﺒﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻦ
اﯾ رواﺮﻓ شور ﻦ ي
ﻣ ﯿ هﻮﻬﻗ ناﺰ ا ي ﻣ ﺶﻫﺎﮐ نﺪﺷ ﯽ
ﯾ ﺪﺑﺎ . ﻨﭽﻤﻫ ﯿ ﻦ
اﺰﻓا ﺎﺑ ﯾ رواﺮﻓ نﺎﻣز ﺶ ي
ﺮﺨﺗ ﺮﺛا تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﯾﺒ
ﯽ ا ﯾ ﻦ
ور ﺮﺑ جاﻮﻣا ي
ﺰﻧآ ﯾ ﺴﮐا ﻢ ﯿ هﺪﻨﻨﮐﺪ ي ﺑرﻮﮑﺳآ ﯿ ﺳا ﮏ ﯿ ﺑ ﺪ ﯿ هﺪﺷ ﺮﺘﺸ
رد ﺘﻧ ﯿ ﺑ ﺶﻫﺎﮐ ﻪﺠ ﯿ
ﺮﺘﺸ ي ﻣ رد ﯿ هﻮﻬﻗ ناﺰ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ﻟو ،ﺪﺷ هﺪﻫﺎﺸﻣ ﯽ
اﺰﻓا ﺎﺑ ﯾ ﺋﻮﻨﺗورﺎﮐ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶ ﯿ
ﻧ ﺎﻫﺪ ﯿ ﺰ
ﺮﺨﺗ ﯾ دﺮﮔ ﺐ ﯾ ﻣ و هﺪ ﯿ هﻮﻬﻗ ناﺰ ا ي اﺰﻓا نﺪﺷ ﯾ
ﺶ ﯾ ﺖﻓﺎ . ﺎﺘﻧ ﯾ ﺞ
ﺶﻫوﮋﭘ زا ﻞﺻﺎﺣ Guerrouj
نارﺎﮑﻤﻫ و )
2016 ( ﻧﯿ نﺎﺸﻧ ﺰ
اﺰﻓا ﺎﺑ ﻪﮐداد ﯾ
تﺪﻣ ﺶ ﺗ نﺎﻣز ﯿ بآ رﺎﻤ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ لﺎﻘﺗﺮﭘ
ﻣﯿ هﻮﻬﻗ ناﺰ ا ي ﺶﻫﺎﮐ نﺪﺷ ﯾ
اﺰﻓا ﺎﺑ و ﻪﺘﻓﺎ ﯾ
جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶ
ﻣﯿ اﺰﻓا نآ ناﺰ ﯾ
ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ ] 11 .[
Valdramidis و
نارﺎﮑﻤﻫ
) 2010 ( ﻧﯿ ﺳرﺮﺑ ﺎﺑ ﺰ ﯽ ﻣ ﯿ ﺳا ناﺰ ﯿﺪ ﺑرﻮﮑﺳآ ﯿ هﻮﻬﻗ و ﮏ ا
ي نﺪﺷ
ﻏﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ بآ روآﺮﻓ لﺎﻘﺗﺮﭘ ي
ا ،تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ ﯾ
ﻦ
ﻣ ﺶﻫﺎﮐ رد ار شور ﯿ
هﻮﻬﻗ ناﺰ ا ي ﺪﻨﺘﺴﻧاد ﺮﺛﺆﻣ نﺪﺷ ]
23 .[
3 - 3 - ﻌﺗ ﯿﯿ ﻣ ﻦ ﯿ تروﺪﮐ ناﺰ
رادﻮﻤﻧ ﻞﮑﺷ b
1 ﻣ ﯿ ﻪﻧﻮﻤﻧ رد تروﺪﮐ ناﺰ ﺎﻫ
ي بآ ار لﺎﻘﺗﺮﭘ
ﻣ نﺎﺸﻧ ﯽ ﺪﻨﻫد . نﺎﻤﻫ ﻣ هﺪﻫﺎﺸﻣ ﻞﮑﺷ رد ﻪﮐ رﻮﻃ ﯽ
ﺲﻧﺎﮐﺮﻓ ،دﻮﺷ ور ﺮﺑ تﻮﺻاﺮﻓ نﺎﻣز و جاﻮﻣا
ي ﻣ ﯿ ﻪﻧﻮﻤﻧ تروﺪﮐ ناﺰ ﺛﺄﺗ ﺎﻫ
ﯿ ﺮ
ﻨﻌﻣ ﯽ راد ي ﺖﺳا ﻪﺘﺷاد )
05 /0 p<
.(
ﻪﺑ رﻮﻃ ي ﻣ ﻪﮐ ﯿ تروﺪﮐ ناﺰ ﺎﺑ
اﺰﻓا و جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶﻫﺎﮐ ﯾ
تﺪﻣ ﺶ نﺎﻣز
روآﺮﻓ ي جاﻮﻣا ﺎﺑ
تﻮﺻاﺮﻓ ﺶﻫﺎﮐ
ﯾ ﺖﺳا ﻪﺘﻓﺎ . ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻦ ﻪﮐ ﺑ ﺖﻠﻋ ﯽ ﺗﺎﺒﺛ ﯽ
ﺮﺑا ﺖﻟﺎﺣ ي بآ رد ﻫ ،تﺎﺒﮐﺮﻣ ﯿ
ﻟورﺪ ﯿ هوﺮﮔ ﺰ ﺎﻫ ي ﺘﻣ ﯿ ﺖﺳا ﻞ
ﺗﻮﭘزار ﯿ ﮑﺸﺗ و ﻦ ﯿ ﺴﻠﮐ تﺎﺘﮑﭘ لژ ﻞ ﯿ
،ﺖﺴﻫ ﻢ ﺗﯿ جاﻮﻣا ﻂﺳﻮﺗ رﺎﻤ
ﻧ تﻮﺻاﺮﻓ ﯿ
ﻣﺰ ﯽ ﻏ ﺎﺑ ،ﺪﻧاﻮﺗ ﯿ
ﺰﻧآ ندﺮﮐ لﺎﻌﻓﺮ ﯾ
ﺗﻮﭘ ﻢ ﯿ ﺘﻣ ﻦ ﯿ ﺖﺳا ﻞ
اﺰﻓا وزار ﯾ ﻟﻮﮑﻟﻮﻣ نزو ﺶ ﯽ
نآ بﻮﺳﺮﺒﺟﻮﻣ ﻪﮐ ﻖﻠﻌﻣ تارذ ﺎﻫ
ﻣ ﯽ ﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ،ددﺮﮔ ﯿ
ﺮﺑا ﺖﻟﺎﺣ ناﺰ ي
ﻧﻮﻤﻧ ﻪ ﺎﻫ ي بآ لﺎﻘﺗﺮﭘ
ددﺮﮔ . ﺶﻫوﮋﭘ رد ﺎﻫ
ﯾ ﯽ ﺳرﺮﺑ فﺪﻫﺎﺑ ﻪﮐ ﯽ
ﺛﺄﺗ ﯿ روآﺮﻓ ﺮ ي ﺎﺑ
ﺻﻮﺼﺧ ﺮﺑ تﻮﺻاﺮﻓ جاﻮﻣا ﯿ
ﻓ تﺎ ﯿﺰ ﯾ ﮑ ﯽ ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ بآ ﻣﯿ هﻮ ﺎﻫ
ﻪﻠﻤﺟزا ﺳ بآ ﯿ ﻮﻫ بآ و ﺐ ﯾ
ﺞ مﺎﺠﻧا و جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﻪﺘﻓﺮﮔ
تﺪﻣ نﺎﻣز روآﺮﻓ ي ﻣ ﺮﺑ ﺮﺛﺆﻣ ﻞﻣﺎﻋ ود ار ﯿ
بآ تروﺪﮐ ناﺰ
ﻣﯿ هﻮ ﻪﺘﺴﻧاد ﺎﻫ ﺪﻧا . Jabbar نارﺎﮑﻤﻫ و )
2014 ( ﺷراﺰﮔ رد ﯽ ﻪﮐ
ﺳرﺮﺑ زا ﯽ ﻣ ﯿ ﻮﻫ بآ تروﺪﮐ ناﺰ ﯾ
روآﺮﻓ ﺞ ي شور ود ﺎﺑ هﺪﺷ
ﺰﻧآ نﺎﻣﺰﻤﻫ ﯾﻢ
ﺮﺑ ي ﻧﻮﺳ و ﯿ ﺳﺎﮑ ﯿ ﺶﻫﺎﮐ ﺖﻠﻋ ،ﺪﻧداد ﻪﺋارا نﻮ
ﻪﻧﻮﻤﻧ تروﺪﮐ ﺎﻫ
ي ﻮﻫ بآ ﯾ ﭘ ﺶﻫﺎﮐ ار ﺞ ﯿ
نﺎﻤﮕ ﺎﻫ ي هﻮﻬﻗ ا ي و
ﻏﯿ ﺰﻧآ نﺪﺷ لﺎﻌﻓﺮ ﯾﻢ
ﺎﻫ ي ا ﻞﻣﺎﻋ ﯾ ﺘﮑﭘ ﻞﺜﻣ تروﺪﮐ دﺎﺠ ﯿ
ﻦ ﺘﻣ ﯿ ﻞ
ار ﺖﺳا ﺪﻨﺘﺴﻧاد ] 22 .[
Vasantha و
)Yu 2012 ( ﻧﯿ ﺶﻫﺎﮐ ﺰ
اﺰﻓا و تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﯾ
روآﺮﻓ نﺎﻣز ﺶ ي
ﻠﻣﺎﻋ ار ﯽ ﺮﺛﺆﻣ
بآ تروﺪﮐ ﺶﻫﺎﮐ رد ﻣﯿ
هﻮ ﺎﻫ ي ﺳ ﯿ ﻮﻫ و ﺐ ﯾ روآﺮﻓ ﺞ ي ﺎﺑ هﺪﺷ
ﺪﻧدﺮﮐ شراﺰﮔ تﻮﺻاﺮﻓ شور ]
24 .[
Fig 1 Effects of ultrasound on the browning index (a) and opacity index (b) of orange juices. All of the results are presented as mean ± standard deviation of the means. Points labeled with different subscript letters in the
same group are significantly different (p<0.05).Control (no treatment); HP (heat pasteurization); S37/5 (sonication at 37 Hz for 5 min); S37/10 (sonication at 37 Hz for 10 min); S37/15 (sonication at 37 Hz for 15 min); S80/5 (sonication at 80 Hz for 5 min); S80/10 (sonication at 80 Hz for 10 min); S80/15 (sonication at 80
Hz for 15 min).
3 - 4 - ﻌﺗ ﯿﯿ ﺎﻫﺮﺘﻣارﺎﭘ ﻦ ي
ﮕﻧر ﯽ
لوﺪﺟ 2 ﺎﺘﻧ ﯾ ﻟﺎﻧآ زا ﻞﺻﺎﺣ ﺞ ﯿ
ﺎﻫﺮﺘﻣارﺎﭘ ﺰ ي
ﮕﻧر ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي
بآ ﻣ نﺎﺸﻧ ار لﺎﻘﺗﺮﭘ ﯽ
ﺪﻫد . ﮕﻧر ﺮﺘﻣارﺎﭘ ﯽ
L* ﻣ لدﺎﻌﻣ ، ﯿ
ناﺰ
ﺎﻨﺷور ﯾ ﯽ ﺑ و هدﻮﺑ ﯿ ﺮﻔﺻ ﻦ ) ﮑﺸﻣ ﯽ ( ﺪﺻ ﺎﺗ ) ﺎﮑﻌﻧا ﻞﻣﺎﮐ رﻮﻧ س (
ﺖﺴﻫ . اﺰﻓا ﯾ ﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶ ﯿ
ناﺰ L*
ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ اﺰﻓا و هﺪﺷ لﺎﻘﺗﺮﭘ ﯾ
تﺪﻣ ﺶ نﺎﻣز
روآﺮﻓ ي ﻧ ﯿ ﺰ
اﺰﻓا ﺚﻋﺎﺑ ﯾ ﻣ ﺶ ﯿ ناﺰ L*
،ﺖﺳا هﺪﺷ ﻪﺑ
رﻮﻃ ي ﺑ ﻪﮐ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ناﺰ
اﯾ ﮕﻧر ﺮﺘﻣارﺎﭘ ﻦ ﯽ
ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ي
S37/15 و ﺖﺴﻫ
ﻪﺑ رﻮﻃ
ﻨﻌﻣ ﯽ راد ي ﺑ ﯿ دﺎﻘﻣ زا ﺮﺘﺸ ﯾ
ا ﺮ ﯾ ﻪﻧﻮﻤﻧ رد ﺮﺘﻣارﺎﭘ ﻦ ﺎﻫ
ي و ﺪﻫﺎﺷ
روآﺮﻓ ي آﺮﻓ ﺎﺑ هﺪﺷ ﯾ
ﺗراﺮﺣ ﺪﻨ ﯽ ﺖﺳا . ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻦ ﻣ ﻪﮐ ﯿ ناﺰ
L* نﺎﺸﻧ هﺪﻨﻫد ي ﻓﺎﻔﺷ ﯿ بآ ﺖ ﻣﯿ ﻣ ﺎﺑ و هدﻮﺑ هﻮ ﯿ
نآ تروﺪﮐ ناﺰ
ﻪﻄﺑار ي اﺮﺑﺎﻨﺑ ،دراد ﺲﮑﻋ ﯾ
ا ﻦ ﯾ ﺎﺘﻧ ﻦ ﯾ ﻣ ﺞ ﯽ ﺪﻧاﻮﺗ ﺪﺼﺗ ﯾ ﻖ هﺪﻨﻨﮐ ي
ﺎﺘﻧ ﯾ زرا زا ﻞﺻﺎﺣ ﺞ ﯾﺑﺎ
ﯽ بآ تروﺪﮐ ﻣﯿ
هﻮ ﺎﻫ ﺖﻠﻋ و ﺪﺷﺎﺑ
ﻐﺗ ﯿﯿ تاﺮ L* رد ﺘﻧ ﯿ ﻐﺗ ﻪﺠ ﯿﯿ ﻣ ار نﺎﻣز و ﺲﻧﺎﮐﺮﻓ ﺮ ﯽ
ﻈﻧ ناﻮﺗ ﯿ ﺮ
ﻏ ﻪﺑ طﻮﺑﺮﻣ ،ﺪﺷ ﺮﮐذ تروﺪﮐ ﺚﺤﺑ رد ﻪﭽﻧآ ﯿ
نﺪﺷ لﺎﻌﻓﺮ
ﺰﻧآ ﯾﻢ ﻣ ﺶﻫﺎﮐ ﺎﺑ ﻪﮑﺘﺴﻧاد ﺎﻫ ﯿ
اﺰﻓا ﺐﺟﻮﻣ تروﺪﮐ ناﺰ ﯾ
ﺶ
ﻓﺎﻔﺷ ﯿ ﺮﺘﻣارﺎﭘ و ﺖ L*
دﺮﮔ ﯾ ﺖﺳا هﺪ . دﺎﻘﻣ ﯾ ﮕﻧر ﺮﺘﻣارﺎﭘ ﺮ ﯽ
a*
دﺎﻘﻣ و هدﻮﺑ دوﺪﺤﻣﺎﻧ ﯾ
ﺮﻗ ﮓﻧر لدﺎﻌﻣ ﺖﺒﺜﻣ ﺮ دﺎﻘﻣ و ﺰﻣ
ﯾ ﻔﻨﻣ ﺮ ﯽ ﺖﺴﻫ ﺰﺒﺳ ﮓﻧر لدﺎﻌﻣ
. ﺎﺘﻧ ﯾ ﺳرﺮﺑ زا ﻞﺻﺎﺣ ﺞ ﯽ
ا ﯾ ﺮﺘﻣارﺎﭘ ﻦ
ﮕﻧر ﯽ ﻪﻧﻮﻤﻧ رد ﺎﻫ ي بآ داد نﺎﺸﻧ لﺎﻘﺗﺮﭘ اﺰﻓا ﻪﮐ
ﯾ تﺪﻣ ﺶ نﺎﻣز
روآﺮﻓ ي ﻣ ﺶﻫﺎﮐ ﺚﻋﺎﺑ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﯿ
ﺮﺘﻣارﺎﭘ ناﺰ a*
و هﺪﺷ
اﺰﻓا ﺎﺑ ﯾ ﻣ تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶ ﯿ
ا ناﺰ ﯾ ﮕﻧر ﺮﺘﻣارﺎﭘ ﻦ ﯽ
اﺰﻓا ﯾ ﺶ ﯾ ﺖﺳا ﻪﺘﻓﺎ . ﺑﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ﮕﻧر ﺮﺘﻣارﺎﭘ ناﺰ ﯽ
a* ﻪﺑ طﻮﺑﺮﻣ
ﻪﻧﻮﻤﻧ ي روآﺮﻓ ي آﺮﻓ ﺎﺑ هﺪﺷ ﯾ
ﺗراﺮﺣ ﺪﻨ ﯽ ﺮﺘﻤﮐ و هدﻮﺑ ﯾ
ﻧ ﻦ ﯿ ﺰ
ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ي
S37/15 دﻮﺑ . ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻦ ﺒﻬﮐ ﯿ ﺮﺘﻣارﺎﭘ ﻦ
ﮕﻧر ﯽ ) a*
ﺰﻣﺮﻗ ﮓﻧر ( ﻣ و ﯿ هﻮﻬﻗ ناﺰ ا ي بآ نﺪﺷ ﻪﻄﺑار لﺎﻘﺗﺮﭘ ي
ﻘﺘﺴﻣ ﯿﻤ ﯽ اﺮﺑﺎﻨﺑ ،دراد دﻮﺟو ﯾ
ا ﻦ ﯾ ﺎﺘﻧ ﻦ ﯾ ﺪﺼﺗ ﺞ ﯾ ﻖ هﺪﻨﻨﮐ ي ﺎﺘﻧ ﯾ ﺞ
ﻌﺗ زا ﻞﺻﺎﺣ ﯿﯿ
ﻣ ﻦ ﯿ هﻮﻬﻗ ناﺰ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ي بآ لﺎﻘﺗﺮﭘ ا ﺖﺳ .
ﺎﺘﻧ ﯾ زرا زا ﻞﺻﺎﺣ ﺞ ﯾﺑﺎ
ﯽ ﻣ ﯿ ﺮﺘﻣارﺎﭘ ناﺰ ﻪﮐ b*
دﺎﻘﻣ ﯾ نآ ﺖﺒﺜﻣ ﺮ
دﺎﻘﻣ و درز ﮓﻧر لدﺎﻌﻣ ﯾ
ﻔﻨﻣ ﺮ ﯽ ﺑآ ﮓﻧر لدﺎﻌﻣ ﯽ
داد نﺎﺸﻧ،ﺖﺴﻫ
ﻫ ﻪﮐ ﯿ ﻨﻌﻣ فﻼﺘﺧا ﭻ ﯽ
راد ي ﺑ ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي بآ و هدﻮﺒﻨﻟﺎﻘﺗﺮﭘ
روآﺮﻓ ي ﻫ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﯿ
ﺛﺄﺗ ﭻ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ور ي ﻣ ﯿ ا ناﺰ ﯾ ﻦ
ﺖﺳا ﻪﺘﺷاﺪﻧ ﺮﺘﻣارﺎﭘ .
ﻨﭽﻤﻫ ﯿ ﻪﺒﺳﺎﺤﻣ ﺎﺑ ﻦ ي
ﻣ ﻪﮐ ΔE ﯿ ناﺰ
ﺑ فﻼﺘﺧا ﯿ ﺎﻫﺮﺘﻣارﺎﭘ ﻦ ي
ﮕﻧر ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي روآﺮﻓ ي ﺎﺑ هﺪﺷ
ﻪﻧﻮﻤﻧ ي ﺪﻫﺎﺷ ) بآ هزﺎﺗ لﺎﻘﺗﺮﭘ (
ﻫ ،ﺖﺴﻫ ﯿ ﻓﻼﺘﺧا ﭻ ﯽ ﻨﻌﻣ ﯽ راد ي
ﺑﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي بآ لﺎﻘﺗﺮﭘ زا ا ﺮﻈﻧ ﯾ ﺪﺸﻧ هﺪﻫﺎﺸﻣ ﺺﺧﺎﺷ ﻦ .
Table 3 Color parameters of orange juices
ΔE b*
a* L*
Samples
0.00± 0.00a 59.17± 0.77a
8.31 ± 1.32b 58.96 ± 1.28a
Control
3.27 ± 0.79a 58.01± 1.93a
10.58± 0.66a 58.57 ± 0.49a
HP
3.26 ± 0.97a 59.04 ± 0.64a
8.59 ± 1.13a 57.89 ± 0.13b
S37/5
2.39± 0.85a 59.82 ± 0.39a
6.33 ± 0.09bc 58.77± 0.10ab
S37/10
2.44± 1.17a 59.04 ± 0.13a
5.20 ± 0.47c 59.06 ± 0.20a
S37/15
1.96 ± 0.32a 59.17 ± 0.52a
8.31 ± 0.09ab 57.98 ± 0.69b
S80/5
1.67 ± 0.51a 59.56 ± 0.39a
6.61 ± 0.32abc 58.38 ± 0.28ab
S80/10
2.12± 1.05a 58.66 ± 1.29a
6.43 ± 0.09bc 58.77 ± 0.49ab
S80/15
All of the results are presented as mean ± standard deviation of the means. Points labeled with different subscript letters in the same group are significantly different (p<0.05).Control (no treatment); HP (heat pasteurization); S37/5 (sonication at 37 Hz for 5 min); S37/10 (sonication at 37 Hz for 10 min); S37/15 (sonication at 37 Hz for 15 min); S80/5 (sonication at 80 Hz for 5 min); S80/10 (sonication at 80 Hz for 10
min); S80/15 (sonication at 80 Hz for 15 min).
3 - 5 - ﻟﺎﻧآ ﯿ ﻣ ﺰ ﯿ ﺑوﺮﮑ ﯽ
ﺎﻫرادﻮﻤﻧ ي ﻞﮑﺷ 2 ﺎﺘﻧ ﯾ ﻟﺎﻧآ زا ﻞﺻﺎﺣ ﺞ ﯿ
ﻣ ﺰ ﯿ ﺑوﺮﮑ ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي
بآ ﻣ نﺎﺸﻧ ار لﺎﻘﺗﺮﭘ ﯽ
ﺪﻫد . دراﺪﻧﺎﺘﺳا ﻖﺒﻃ مﻼﻋا
ﻂﺳﻮﺗ هﺪﺷ
وراد و اﺬﻏ نﺎﻣزﺎﺳ ي
ﺮﻣآ ﯾ ﻣ ﺎﮑ ﯿ ﻞﮐ داﺪﻌﺗ زﺎﺠﻣ ناﺰ
ﻣﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ بآ رد ﺎﻫ لﺎﻘﺗﺮﭘ /ml 5Cfu ﺖﺴﻫ ] 19 [ ا ﻪﮐ ﯾ ﻦ
ﻣﺎﻤﺗ رد دراﺪﻧﺎﺘﺳا ﯽ
ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ لﺎﻘﺗﺮﭘ ﺎﻋر ﯾ داﺪﻌﺗ و هﺪﺷ ﺖ ﻣ ﻞﮐ
ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﻪﻤﻫ رد ﺎﻫ ي
ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ ﺎﻫ Cfu/ml
5
ﺖﺴﻫ . اﯾ ﺘﻧ ﻦ ﯿ نﺎﺸﻧ ﻪﺠ هﺪﻨﻫد
ي ﺎﻔﮐ ﯾ روآﺮﻓ ﺖ ي
جاﻮﻣا ﺎﺑ
ﻌﻤﺟ ﺶﻫﺎﮐ رد تﻮﺻاﺮﻓ ﯿ
ﻣ ﺖ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ بآ ﺎﻫ لﺎﻘﺗﺮﭘ
ﻪﺑ ،ﺖﺴﻫ رﻮﻃ
ي ﺘﺣ ﻪﮐ ﯽ ﻣ ﻞﮐ داﺪﻌﺗ ﯿ
ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ رد ﺎﻫ
ﻪﻧﻮﻤﻧ ﺎﻫ ي روآﺮﻓ ي ﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ تﻮ
ي
روآﺮﻓ ي آﺮﻓ ﺎﺑ هﺪﺷ ﯾ
ﺗراﺮﺣ ﺪﻨ ﯽ ﺮﺘﻤﮐ و هدﻮﺑ ﯾ
ﻞﮐ داﺪﻌﺗ ﻦ
ﻣﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﻢﺴ ي
S37/15 دﻮﺑ . ﺎﺑ دﻮﺟو اﯾ ﻪﮑﻨ
ﺑﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي روآﺮﻓ ي تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ زا
ﺮﻈﻧ ﻞﮐ داﺪﻌﺗ
ﻣﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﻨﻌﻣ فﻼﺘﺧا ﺎﻫ ﯽ
راد ي ﻟو ،ﺖﺷاﺪﻧ دﻮﺟو ﯽ
ﻞﺑﺎﻗ ﻪﭼ ﺮﻫ ﻪﮐ ﺖﺳا ﻪﺟﻮﺗ و ﻢﮐ تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ رﺪﻗ
روآﺮﻓ نﺎﻣز ي
ﺑ ﯿ ﺑ ﺶﻫﺎﮐ ﺐﺟﻮﻣ هدﻮﺑ ﺮﺘﺸ ﯿ
ﻞﮐ داﺪﻌﺗ ﺮﺘﺸ
ﻣﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﻪﻧﻮﻤﻧ رد ﺎﻫ ﺎﻫ
ي بآ ﺖﺳا هﺪﺷ لﺎﻘﺗﺮﭘ .
ﺎﺘﻧ ﯾ ﺞ
ﻪﻧﻮﻤﻧ رد ﺮﻤﺨﻣ و ﮏﭙﮐ شرﺎﻤﺷ زا ﻞﺻﺎﺣ ﺎﻫ
ي بآ ﻧ لﺎﻘﺗﺮﭘ ﯿ ﺰ
ﮐﺎﺣ ﯽ روآﺮﻓ ﻪﮐ دﻮﺑ نآ زا ي
تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﻪﺑ
رﻮﻃ
ﻨﻌﻣ ﯽ راد ي ﮐ ﺚﻋﺎﺑ ا ﺶﻫﺎ ﯾ ﻣ ﻦ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﺪﻨﻧﺎﻤﻫ و هﺪﺷ ﺎﻫ
ﺎﺘﻧ ﯾ ﻣ ﻞﮐ داﺪﻌﺗ شرﺎﻤﺷ زا ﻞﺻﺎﺣ ﺞ ﯿ
ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ اﺰﻓا ﺎﻫ ﯾ ﺶ
روآﺮﻓ نﺎﻣز ي
ﺑ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﯿ
رد ﺮﻤﺨﻣ و ﮏﭙﮐ داﺪﻌﺗ ﺮﺘﺸ
ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ ﺖﺳا هﺪﺷ لﺎﻘﺗﺮﭘ .
ﻪﺑ رﻮﻃ ي ﺮﺘﻤﮐ ﻪﮐ ﯾ داﺪﻌﺗ ﻦ
ﻪﻧﻮﻤﻧ رد ﺮﻤﺨﻣ و ﮏﭙﮐ ي
S37/15 ﺪﺷ هﺪﻫﺎﺸﻣ .
وﺎﮐ ﯾ ﺳﺎﺘ ﯿ نﻮ
ﺷﺎﻧ ﯽ ﮑﺸﺗ ﺚﻋﺎﺑ تﻮﺻاﺮﻓ جاﻮﻣا زا ﯿ
ﺷﻼﺘﻣ و ﺪﺷر ،ﻞ ﯽ
نﺪﺷ بﺎﺒﺣ
ﺎﻫ ي بآ رد ﮏﭼﻮﮐ لﺎﻘﺗﺮﭘ
ﻣ ﯽ ﺮﺳ رﺎﺸﺘﻧا ﻪﮐدﻮﺷ ﯾ
ا ﻊ ﯾ ﻦ
بﺎﺒﺣ ﺎﻫ ي ﺎﺸﻏ ﺎﺑ نﺎﺷدرﻮﺧﺮﺑ و ﮏﭼﻮﮐ ي
ﻟﻮﻠﺳ ﯽ
ﻣﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ا ﺚﻋﺎﺑ ﺎﻫ ﯾ خارﻮﺳ دﺎﺠ ﺎﻫ
ﯾ ﯽ ر ﯾ د ﺢﻄﺳ رد ﺰ ﯾ
هراﻮ
ﻮﺘﺤﻣ ﺖﺸﻧ و ﯾ
ﻟﻮﻠﺳ تﺎ ﯽ ﺑ ﻪﺑ ﯿ رد و هﺪﺷ نوﺮ ﺘﻧ
ﯿ ا ﻪﺠ ﯾ ﺪﭘ ﻦ ﯾ ،هﺪ
ﻠﺳ گﺮﻣ ﻟﻮ ﯽ ﻣ قﺎﻔﺗا ﯽ اﺰﻓا ﺎﺑ ﻪﮐ ﺪﺘﻓا ﯾ
تﺪﻣ ﺶ رواﺮﻓ نﺎﻣز ي
ا ﯾ ﻦ
ﺪﭘ ﯾ ﺪﺸﺗ ﺪ ﯾ ﻣ و هﺪﺷ ﺪ ﯿ
ﻟﻮﻠﺳ گﺮﻣ ناﺰ ﯽ
اﺰﻓا ﯾ ﺶ
ﻣ ﯽ ﯾ ﺪﺑﺎ . ﺶﻫوﮋﭘ ﺎﻫ ي دﺪﻌﺘﻣ ي ﺷور ار تﻮﺻاﺮﻓ جاﻮﻣا دﺮﺑرﺎﮐ ﯽ
ﻣ رﺎﺑ ﺶﻫﺎﮐ رد ﺮﺛﺆﻣ ﯿ
ﺑوﺮﮑ ﯽ اﺰﻓا و ﯾ ﻠﺑﺎﻗ ﺶ ﯿ ﻪﮕﻧ ﺖ راد ي
بآ ﻣﯿ هﻮ ﺎﻫ ﯾ ﯽ ﻈﻧ ﯿ بآﺮ لﺎﻏز ﻪﺘﺧا ] 9 [،
بآ لﺎﻘﺗﺮﭘ ] 11 [ بآ ،
ﻮﻫ ﯾ ﺞ ] 16 [ بآ ، تﻮﺗ ﮕﻧﺮﻓ ﯽ ] 18 [ هدﺮﮐ شراﺰﮔ ﻪﺑ ،ﺪﻧا
رﻮﻃ ي
وﺎﮐ ﻪﮐ ﯾ ﺳﺎﺘ ﯿ ا نﻮ ﯾ دﺎﺠ ا ﻂﺳﻮﺗ هﺪﺷ ﯾ
ﺮﺨﺗ ﺎﺑ جاﻮﻣا ﻦ ﯾ
د ﺐ ﯾ هراﻮ ي
ﻟﻮﻠﺳ ﯽ ﺮﺘﮐﺎﺑ ي ﺳﺎﺴﺣ ،ﺎﻫ ﯿ
ا ﺖ ﯾ ﻣ ﻦ ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ ﻪﺑ ار ﺎﻫ
ﻟﺎﻌﻓ ،ﺎﻣد ،تراﺮﺣ ﯿ
ﺑآ ﺖ ﯽ ﺰﻤﺳا رﺎﺸﻓ ، ي
اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﺪﻫد .
Fig 2 Survival of total plate counts (a) and fungi (b) of orange juices.All of the results are presented as mean ± standard deviation of the means. Points labeled with different subscript letters in the same group are significantly different (p<0.05). Control (no treatment); HP (heat pasteurization); S37/5 (sonication at 37 Hz for
5 min); S37/10 (sonication at 37 Hz for 10 min); S37/15 (sonication at 37 Hz for 15 min); S80/5 (sonication at 80 Hz for 5 min); S80/10 (sonication at 80 Hz for 10 min); S80/15 (sonication at 80 Hz for 15 min).
4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي
ا رد ﯾ اﺮﺑ ﺶﻫوﮋﭘ ﻦ ي
ﺳرﺮﺑ ﯽ ﺛﺄﺗ ﯿ روآﺮﻓ ﺮ ي تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ
ﻣ رﻮﻠﻓ ﺶﻫﺎﮐ رد ﯿ
ﺑوﺮﮑ ﯽ بآ داﺪﻌﺗ ،لﺎﻘﺗﺮﭘ ﻣ ﻞﮐ
ﯿ ﻧﺎﮔراوﺮﮑ ﯿ ﻢﺴ -
ﻣ و ﺎﻫ ﯿ ﻪﻧﻮﻤﻧ ﺮﻤﺨﻣ و ﮏﭙﮐ ناﺰ ﺎﻫ
ي بآ زرا درﻮﻣ لﺎﻘﺗﺮﭘ ﯾﺑﺎ
ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﺎﺘﻧ ﯾ ﮐﺎﺣ ﻞﺻﺎﺣ ﺞ ﯽ
تﻮﺻاﺮﻓ جاﻮﻣا ﻪﮐدﻮﺑ نآ زا
ﺑﯿ آﺮﻓ زا ﺮﺘﺸ ﯾ
ﺗراﺮﺣ ﺪﻨ ﯽ ﮔدﻮﻟآ ﺶﻫﺎﮐ ﺚﻋﺎﺑ لﻮﻤﻌﻣ ﯽ
ﻣ ﯿ ﺑوﺮﮑ ﯽ
بآ ﻣ لﺎﻘﺗﺮﭘ ﯽ ددﺮﮔ . ﻨﭽﻤﻫ ﯿ ﺳرﺮﺑ ﻦ ﯽ ﻣ ﯿ هﻮﻬﻗ ناﺰ ا ي و نﺪﺷ
ﻪﻧﻮﻤﻧ تروﺪﮐ ﺎﻫ
ي بآ لﺎﻘﺗﺮﭘ ﺲﻧﺎﮐﺮﻓ ﺶﻫﺎﮐ ﺎﺑ ﻪﮐداد نﺎﺸﻧ
اﺰﻓا و جاﻮﻣا ﯾ
تﺪﻣ ﺶ روآﺮﻓ نﺎﻣز
ي ا تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ ﯾ
ود ﻦ
ﻪﻧﻮﻤﻧ رد ﺮﺘﻣارﺎﭘ ﺎﻫ
ي بآ لﺎﻘﺗﺮﭘ ﺶﻫﺎﮐ ﯾ
،ﺖﺳا ﻪﺘﻓﺎ ﻪﺑ
رﻮﻃ ي ﻪﮐ ﻣﯿ
هﻮﻬﻗ ناﺰ ا ي ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ي روآﺮﻓ ي تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ
ﻪﺑ ﻨﻌﻣ رﻮﻃ ﯽ راد ي ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ ي
روآﺮﻓ ي شور ﺎﺑ هﺪﺷ
ﺗراﺮﺣ ﯽ دﻮﺑ . زرا ﯾﺑﺎ ﯽ ﺎﻫﺮﺘﻣارﺎﭘ ي ﮕﻧر ﯽ ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ ﻧ لﺎﻘﺗﺮﭘ ﯿ ﺰ
ﮐﺎﺣ ﯽ اﺰﻓا ﻪﮐدﻮﺑ نآ زا ﯾ
ﺚﻋﺎﺑ تﻮﺻاﺮﻓ جاﻮﻣا ﺲﻧﺎﮐﺮﻓ ﺶ
ﻣ ﺶﻫﺎﮐ ﯿ ناﺰ L* اﺰﻓا و ﯾ ﻣ ﺶ ﯿ ناﺰ a* ﻪﻧﻮﻤﻧ ﺎﻫ ي بآ هﺪﺷ لﺎﻘﺗﺮﭘ
اﺰﻓا و ﯾ تﺪﻣ ﺶ روآﺮﻓ نﺎﻣز
ي ﻧ ﯿ اﺰﻓا ﺚﻋﺎﺑ ﺰ ﯾ
ﻣ ﺶ ﯿ ناﺰ L* و
ﻣ ﺶﻫﺎﮐ ﯿ ناﺰ a* ﺖﺳا هﺪﺷ .
ﻨﭽﻤﻫ ﯿ روآﺮﻓ ﻦ ي اﻮﻣا ﺎﺑ تﻮﺻاﺮﻓ ج
ﻫﯿ ﺛﺄﺗ ﭻ ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ور ﺮﺑ ي ﻣ ﯿ ﺳا ناﺰ ﯿ ﺪ ﯾ ،ﻪﺘ ﺪﻣﺎﺟ داﻮﻣ و pH
ﻪﻧﻮﻤﻧ لﻮﻠﺤﻣ ﺎﻫ
ي بآ ﺖﺷاﺪﻧ لﺎﻘﺗﺮﭘ )
05 /0
>
.(P ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺎﺘﻧ ﯾ ﻪﻤﻫ زا ﻞﺻﺎﺣ ﺞ ي
نﻮﻣزآ ﺎﻫ ي مﺎﺠﻧا ﻪﻧﻮﻤﻧ ،ﻪﺘﻓﺮﮔ ي
S37/15 ﻢﮐ ﻦﺘﺷاد ﺎﺑ
ﺮﺗ ﯾ ﻐﺗ ﻦ ﯿﯿ ﺻﻮﺼﺧ رد ﺮ ﯿ
تﺎ
ﻓﯿ ﺰﯾ ﮑ ﯽ ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺒﻃ ﯿﻌ ﯽ ﻢﮐ و ﺮﺗ ﯾ ﻣ رﺎﺑ ﻦ ﯿ ﺑوﺮﮑ ﯽ ﻤﻧ ﻪﻧﻮ ي ﻬﺑ ﯿ ﻪﻨ
ﺑﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي رواﺮﻓ ي ﺖﺴﻫ تﻮﺻاﺮﻓ جاﻮﻣا ﺎﺑ هﺪﺷ .
ﺮﺧآ رد
ﻣ ﯽ روآﺮﻓ رد تﻮﺻاﺮﻓ جاﻮﻣا دﺮﺑرﺎﮐ ﻪﮐ ﺖﻔﮔ ناﻮﺗ ي
بآ ﻣﯿ هﻮ
ﮔدﻮﻟآ ﺶﻫﺎﮐ ﺮﺑ هوﻼﻋ ﯽ
ﻣ ﯿ ﺑوﺮﮑ ﯽ ا ﯾ اﺬﻏ لﻮﺼﺤﻣ ﻦ ﯾ
ﯽ
، ﻪﺑ رﻮﻃ
ﺮﺛﺆﻣ ي ﺻﻮﺼﺧ ﻆﻔﺣ ﺚﻋﺎﺑ ﯿ
تﺎ ﻓ ﯿﺰ ﯾ ﮑ ﯽ ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ ﺴﺣ و ﯽ ا ﯾ ﻦ
ﻧ لﻮﺼﺤﻣ ﯿ
ﻣ ﺰ ﯽ ددﺮﮔ نﺎﺸﻧ ﻪﮐ هﺪﻨﻫد ي ﺎﺘﭘ ﺴﻧ ﯿ ﻻﺎﺑ ﻞ ي ا ﯾ ﻦ
روﺎّﻨﻓ ي اﺮﺑ ي ﺎﺟ ﯾ ﺰﮕ ﯾﻨ ﯽ آﺮﻓ ﯾ ﺪﻨ ﺎﻫ ي ﺗراﺮﺣ لﻮﻤﻌﻣ ﯽ
ﺖﺴﻫ .
5 - ﻊﺑﺎﻨﻣ
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Cavitation effects of sonication on microbial load and physicochemical properties of orange juice
Amjadi, S. 1, Alizadeh, A. 2, Roufegarinejad, L. 2
1. M.Sc., Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
2. Assistant Professor, Department of Food Sciences, Tabriz branch, Islamic Azad University, Tabriz, Iran.
(Received: 2017/12/25 Accepted:2018/02/04)
Strong interest of consumers in acquiring minimally processed foods that conserve the different micronutrients has raised the need to study the effect of food processing methods on quality attributes.
The aim of thisstudy was to determine the effect ultrasound treatment (for 5, 10, 15 min at 37 and 80 kHz frequency) on physicochemical properties (titratable acidity, pH, oBrix, browning index, opacity), color attributes and microbial load (total microbial population, yeast and mold, and coliforms) of orange juice. Results showed non-significant changes for titratable acidity, °Brix, and pH in sonicated samples compared to control (p>0.05). The difference between browning and opacity indexes of the sonicated samples and heating treatment sample was significant (p<0.05) and the sonication caused to decrease thebrowning and opacity indexes of orange juices. The color parameters investigation of orange juice samples showed that the decreasing of frequency sonication and increasing the time of treatment leads to increase the lightness (L*), and decrease of the redness (a*) of orange juice samples. Significant reductions in the microbial load corresponding to sonication time were also recorded (p<0.05). Results of the present study indicate that sonication coupled with mild temperatures may be employed as a suitable technique for orange juice processing, and may be applied to improve its safety, sensorial and nutritional quality.
Keywords: Browning degree, Cavitation, Orange juice, Shelf life, Sonication
Corresponding Author E-Mail Address: [email protected]
