ﺎز ﺑﺮ ﯿﭘ داغ ي ﻫﻮا ﺑﺎ ﻣﺨﺘﻠﻒ ﻗﺒﻞ از ﺧﺸﮏ ﮐﺮدن ي ﻤﺎرﻫﺎ ﯿ ﺶ ﺗ

(1)

ﺛﺄﺗ ﯿ ﭘ ﺮ ﯿ ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي

ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ ﻒﻠﺘﺨﻣ ﺎﺑ

اﻮﻫ ي غاد ﭘﯿ ﺮﺑ زﺎ

ﮐﯿ ﻔﯿ ﭘ ردﻮﭘ ﺖ ﯿ

ﻟﻮﺗ زﺎ ﯿ ﺪ ي

ﺣاﺮﻓ اﺪﻧ ﯿ

1

نﺎ ﺪﺻ ، ﯾ ﻣد دﺮﻣ دازآ ﻒ ﯿ

ﭼﺮ

2

ﯽ

و 3 

1 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ،ﺪﺷرا سﺎﻨﺷرﺎﮐ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﺮﺘﺴﺒﺷ ﺪﺣاو ، ﯽ

ا ،ﺮﺘﺴﺒﺷ ، ﯾ ناﺮ

2 - ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ دﺎﺘﺳا ﯾ

اﺬﻏ ﻊ ﯾ ﯽ

، زروﺎﺸﮐ هﺪﮑﺸﻧاد ي

، ﺮﺒﺗ هﺎﮕﺸﻧاد ﯾ

،ﺰ ﺮﺒﺗ ﯾ

،ﺰ ا ﯾ ناﺮ

3 -

،وراد و اﺬﻏ ﯽﻨﻤﯾا تﺎﻘﯿﻘﺤﺗ ﺰﮐﺮﻣ

،ﯽﻨﻤﯾا يﺎﻘﺗرا و ﺖﻣﻼﺳ ﺖﯾﺮﯾﺪﻣ هﺪﮑﺸﻫوﮋﭘ

،ﺰﯾﺮﺒﺗ ﯽﮑﺷﺰﭘ مﻮﻠﻋ هﺎﮕﺸﻧاد

،ﺰﯾﺮﺒﺗ ناﺮﯾ

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 30 / 02 / 96 رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 14 / 08 / 96 (

ﮑﭼ ﯿ هﺪ

ﭘﯿ ﭘ ردﻮﭘ و هﺪﺷ ﮏﺸﺧ زﺎ ﯿ

ﻧاواﺮﻓ دﺮﺑرﺎﮐ زﺎ ﯽ

ﻟﻮﺗ رد ﯿ اﺬﻏ تﻻﻮﺼﺤﻣ ﺪ ﯾ

ﯽ ﻟو ؛دراد ﯿ ﺶﻨﮐاﻮ ﺎﻫ ي هﻮﻬﻗ ا ي ﻏ نﺪﺷ ﯿﺮ ﺰﻧآ ﯾﻤ ﯽ ﭘ ندﺮﮐ ﮏﺸﺧ مﺎﮕﻨﻫ رد ﯿ

خرزﺎ

ﻣ ﯽ ﮐ ﺖﻓا ﺐﺟﻮﻣ ﻪﮐ ﺪﻫد ﯿﻔ

ﯿ ﻣ نآ ﺖ ﯽ دﻮﺷ . ا رد ﯾ اﺮﺑ ،ﺶﻫوﮋﭘ ﻦ ي

ﮔﻮﻠﺟ ﯿﺮ ي ﺶﻨﮐاو زا ﺎﻫ ي ﭘ زﺎﺑﺮﺨﻣ ﯿ ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي ﺪﺷ هدﺎﻔﺘﺳا ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ .

ﻪﺑ

اﯾ ﭘ ﻪﮐ ترﻮﺻ ﻦ ﯿ

ﻨﮐ ﺖﺳﻮﭘ زا ﺪﻌﺑ ﺎﻫزﺎ ﯽ

ﭘ ﻪﺳ ﺎﺑ نﺪﺷ هﺪﻧر و ﯿ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﻢ 5/

0

،ﺪﺻرد ﺳا ﯿ ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﺎﺑ ﮏ 4 ﮏﻤﻧ و pH=

10 ﻪﺑ ﺪﺻرد

تﺪﻣ 2 ﻗد ﯿ ﺗ ﻪﻘ ﯿ ﺪﻧﺪﺷ رﺎﻤ . ﮏﺸﺧ رد ،ﺲﭙﺳ ﺑﺎﮐ ﻦﮐ

ﯿﺘﻨ ﯽ ﺎﻣد ود رد ي 80°C و 90°C ﺳر ﺎﺗ ﯿ ﺖﺑﻮﻃر ﻪﺑ نﺪ 6

ﺪﻧﺪﺷ ﮏﺸﺧ ﺪﺻرد .

ﺎﻫردﻮﭘ ي ﻟﻮﺗ ﯿﺪ ي ﻪﺑ

ﺎﻣد رد هﺎﻣ ود تﺪﻣ ي

راﺪﻬﮕﻧ قﺎﺗا ي

ﺎﻫزور رد و ﺪﻧﺪﺷ ي

1 ، 30 و 60 نﻮﻣزآ ﺎﻫ ي ﮐ ﯿﻔ ﯽ ور ي نآ ﺪﺷ مﺎﺠﻧا ﺎﻫ .

ﺎﺘﻧ ﯾ ﺗ ﻪﮐ داد نﺎﺸﻧ ﺞ ﯿ

ﻨﻌﻣ ﺮﺛا ﺎﻫرﺎﻤ ﯽ

راد ي ) 05 /0 p<

( ور ي ﮐﺮﺗ راﺪﻘﻣ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿﺪ

ي ﻪﻧاﺪﮕﻧر ، ﺎﻫ ي هﻮﻬﻗ ا ي و ، ﯾ ﻣﺎﺘ ﯿ ﻦ و C رﻮﻄﺑ ؛ﺪﻨﺘﺷاد pH ي

ﺗ زا هدﺎﻔﺘﺳﺎﻬﮐ ﯿ

ﺑﺎﺘﻣ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺐﺟﻮﻣ ﻢ

و ﻆﻔﺣ ﯾ ﻣﺎﺘ ﯿ ﻦ ﭘ ردﻮﭘ ﮓﻧر ﺶﻫﺎﮐ و C ﯿ

ﻟﻮﺗ زﺎ ﯿﺪ ي ﺪﺷ . ﺎﻣد زا هدﺎﻔﺘﺳا ي

90°C ﺰﻓا ﺐﺟﻮﻣ اﯾ

ﻣ ﺶﻨﮐاو ﺖﻋﺮﺳ ﺶ ﯿ

ﻪﻧاﺪﮕﻧر راﺪﻘﻣ و درﻼ ﺎﻫ

ي هﻮﻬﻗ ا ي رد

ﭘ ردﻮﭘ ﯿ ﻟﻮﺗ زﺎ ﯿﺪ ي ﺪﺷ . ﺗ زا هدﺎﻔﺘﺳا ﯿ

ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﮏﻤﻧ رﺎﻤ ﺎﻫ

ي هﻮﻬﻗ ا ي ﭘ ردﻮﭘ ﮓﻧر ﺶﻫﺎﮐ و ﯿ

ﻟﻮﺗ زﺎ ﯿﺪ ي ﺪﺷ . د فﺮﻃ زا ﯾ ﻠﮐ رد ،ﺮﮕ ﯿﻪ ي

ﺗﯿ ﻃ رد ﺎﻫرﺎﻤ ﯽ راﺪﻬﮕﻧ ي ﮐﺮﺗ راﺪﻘﻣ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿﺪ

ي و و ﯾ ﻣﺎﺘ ﯿ ﻦ ﻟو ،ﺶﻫﺎﮐ C ﯽ ﻘﻣ راﺪ زور ﺎﺗ pH 30 اﺰﻓا ﯾ ﺶﻫﺎﮐ ﺲﭙﺳ و ﺶ ﯾ

ﺖﻓﺎ . ﺎﺘﻧ ﯾ ﻠﮐ ﺞ ﯿ ﻪﮐ داد نﺎﺸﻨ

ﺗﯿ ﻫدرﺎﻤ ﯽ ﺑﺎﺘﻣ ﺎﺑ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﭘ ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ ﮏﻤﻧ و ﻢ ﯿ

ﺎﭘ ،ﮓﻧر دﻮﺒﻬﺑ ﺐﺟﻮﻣ ،زﺎ ﯾ

راﺪ ي و ﯾ ﻣﺎﺘ ﯿ رﺎﮔﺪﻧﺎﻣ و ث ﻦ ي

ﺑ ﯿ ﮐﺮﺗ ﺮﺘﺸ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿﺪ

ي

ﭘ ردﻮﭘ ﯿ ﺪﺷ زﺎ . ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻣ ﻪﻌﻟﺎﻄﻣ ﻦ ﯽ ﻟﻮﺗ رد ﺪﻧاﻮﺗ ﯿ

ﭘ ردﻮﭘ ﺪ ﯿ ﮐ ﺎﺑ زﺎ ﯿﻔ ﯿ ﺖ ﺎﻫﺪﺣاو رد ﻻﺎﺑ ي

ﻟﻮﺗ ﯿﺪ ي ﺪﻨﮐ ﮏﻤﮐ .

ﻠﮐ ﯿ نﺎﮔژاو ﺪ : ردﻮﭘ ﭘﯿ ﭘ ،زﺎ ﯿ ﺗ ﺶ ﯿ رﺎﮔﺪﻧﺎﻣ ، ندﺮﮐ ﮏﺸﺧ ،رﺎﻤ ي

و ، ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﮐ ﯿﻔ ﯽ

لﻮﺌﺴﻣ

تﺎﺒﺗﺎﮑﻣ :

[email protected]

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1 - ﻪﻣﺪﻘﻣ

زﺎﺳاﺪﺟ ،ندﺮﮐ ﮏﺸﺧ ي

ﺒﺳﺎﻨﻣ راﺪﻘﻣ ﯽ

اﺮﺑ لﻮﺼﺤﻣ بآ زا ي

اﺰﻓا ﯾ رﺎﮔﺪﻧﺎﻣ تﺪﻣ ﺶ ي

ﺪﻗ زا و ﺖﺳا ﯾﻤ

ﯽ ﺮﺗ ﯾ شور ﻦ ﺎﻫ ي

راﺪﻬﮕﻧ ي اﺬﻏ داﻮﻣ ﯾ ﯽ زروﺎﺸﮐ تﻻﻮﺼﺤﻣ و ي

ﻣ رﺎﻤﺷ ﻪﺑ ﯽ

دور ..

اﺬﻏ داﻮﻣ ندﺮﮐ ﮏﺸﺧ زا فﺪﻫ ﯾ

ﯽ ﺧذ ، ﯿ زﺎﺳ هﺮ ي ﻧﻻﻮﻃ ﯽ تﺪﻣ

اﺬﻏ داﻮﻣ ﯾ ﯽ ﻧ نﺪﻧﺎﺳر ﻞﻗاﺪﺣ ﻪﺑ ، ﯿ

ﺎﻫزﺎ ي رادرﺎﺒﻧا ي ﺪﻨﺑ ﻪﺘﺴﺑ و ي

ﺰﻫ ﺶﻫﺎﮐ و ﯾ

ﻪﻨ ﺎﻫ ي ﻣ ﻞﻘﻧ و ﻞﻤﺣ ﯽ

ﺪﺷﺎﺑ . ﻨﭽﻤﻫ ﯿ ﮏﺸﺧ ﺎﺑ ﻦ

ﻣ ندﺮﮐ ﯽ ﻋﻮﻨﺘﻣ تﻻﻮﺼﺤﻣ ناﻮﺗ ﯽ

ﻧ ﯿ ﻟﻮﺗ ﺰ ﯿ دﺮﮐ ﺪ . ﻠﻤﻋ ﯿ تﺎ

ﺛﺄﺗ ندﺮﮐ ﮏﺸﺧ ﯿ

ز ﺮ ﯾ دﺎ ي ور ي ﮐ ﯿﻔ ﯿ ﻗ و لﻮﺼﺤﻣ ﺖ ﯿ

نآ ﺖﻤ

ﻣ ﯽ دراﺬﮔ . ﮐﯿ ﻔﯿ اﺬﻏ لﻮﺼﺤﻣ ﺖ ﯾ

ﯽ ﻧ ﯿ ﻣ ﻪﺑ ﺰ ﯿ ﻐﺗ ناﺰ ﯿﯿ ﻓ تاﺮ ﯿﺰ ﯾ ﮑ ﯽ

ﺑ و ﯿ ﺷﻮ ﯿﻤ ﯿﺎ ﯾ ﯽ آﺮﻓ لﻮﻃ رد ﻪﮐ ﯾ

ﻣ خﺮﻧدﺮﮐ ﮏﺸﺧ ﺪﻨ ﯽ

،ﺪﻫد

ﮕﺘﺴﺑ ﯽ راد د 1] .[

ﺴﺑ رد ﯿ رﺎ ي اﺬﻏ داﻮﻣ ندﺮﮐ ﮏﺸﺧ ،دراﻮﻣ ﯾ

ﯽ ﺎﻣد ﺎﺑ ي ﺐﺟﻮﻣ ﻻﺎﺑ

ﻐﺗ ﯿﯿ ﻣ ﺮﺛا لﻮﺼﺤﻣ ﺖﻓﺎﺑ ﺮﺑ و هﺪﺷ بﻮﻠﻄﻣﺎﻧ ﮓﻧر ﺮ ﯽ

ﮔ ﻪﮐ دراﺬ

ﮐوﺮﭼ ﺐﺟﻮﻣ ﯿ

ﮔﺪ ﯽ نﺪﺷ ﺖﺨﺳ و لﻮﻠﺤﻣ داﻮﻣ نﺪﺷ ﺎﺠﺑﺎﺟ ،

ﻣ لﻮﺼﺤﻣ ﺢﻄﺳ ﯽ

ﺶﻫﺎﮐ ار نﺪﺷ ﮏﺸﺧ ﺖﻋﺮﺳ و دﻮﺷ

ﻣ ﯽ ﺪﻫد . اﺮﺷ لﺮﺘﻨﮐ ﺎﺑ ﯾ

اﺬﻏ هدﺎﻣ ندﺮﮐ ﮏﺸﺧ ﻂ ﯾ

ﯽ ﻣ ﯽ رﺎﺛآ ناﻮﺗ

اد ﺶﻫﺎﮐ نﺎﮑﻣا ﺪﺣ ﺎﺗ ار نآ بﻮﻠﻄﻣﺎﻧ د

2] ، 3 .[

شور ﻪﺑ ندﺮﮐ ﮏﺸﺧ ﺎﻫ

ي ﺘﻨﺳ ﻒﻠﺘﺨﻣ ﯽ

ﺘﻌﻨﺻ و ﯽ ﻣ ﯽ ﺪﻧاﻮﺗ

ﮕﺑ مﺎﺠﻧا ﯿ دﺮ . ﺸﻣ شور ﻞﮑ ﺎﻫ

ي ﺘﻨﺳ ﯽ ﻧﻻﻮﻃ ، ﯽ نﺎﻣز ندﻮﺑ

ﮔدﻮﻟآ نﺎﮑﻣا ،ندﺮﮐ ﮏﺸﺧ ﯽ

ﻣ ﯿ ﺑوﺮﮑ ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ ﺣ رد ﯿ ﻦ

ﮐ ،ﺖﺑﻮﻃر ندﻮﺑ اراد ﺖﻠﻋ ﻪﺑ ندﺮﮐ ﮏﺸﺧ ﯿﻔ

ﯿ ناﺪﻨﭼ ﻪﻧ ﺖ

ﺎﻬﻧ هدروآﺮﻓ بﻮﻠﻄﻣ ﯾ

ﯽ ﻏ و ﯿ ﮔرﺎﮑﺑ ﺎﺑ ﻪﮐ ﺖﺳا هﺮ ﯿﺮ

ي شور ﺎﻫ ي

ﺘﻌﻨﺻ ﯽ ﭘ ﺎﺑ هاﺮﻤﻫ ندﺮﮐ ﮏﺸﺧ ﯿ

ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي ﺎﻬﻨﺗ ﻪﻧ ،ﻒﻠﺘﺨﻣ

ﮐﯿ ﻔﯿ اﺬﻏ داﻮﻣ ﺖ ﯾ

ﯽ ﻪﺑ ﺑﻮﻠﻄﻣ هﻮﺤﻧ ﯽ

ﻣ ﻆﻔﺣ ﯽ نﺎﻣز ﻪﮑﻠﺑ دﻮﺷ

ﻟﻮﺗ ﯿ ﻧ ﺪ ﯿ ﻣ ﻪﺑ ﺰ ﯿ ﮕﻤﺸﭼ ناﺰ ﯿﺮ

ي ﺪﻫاﻮﺧ ﺶﻫﺎﮐ ﯾ

ﺖﻓﺎ 5] ، 4 .[

ﭘﯿ ﮐارﻮﺧ زﺎ ﯽ ﻧﺪﻌﻣ داﻮﻣ عاﻮﻧا زا رﺎﺷﺮﺳ ﯽ

ﺪﺳ ﺪﻨﻧﺎﻣ ﯾ ﺴﻠﮐ ،ﻢ ﯿ ،ﻢ

ﺳﺎﺘﭘ ﯿ ﺪﻨﻗ داﻮﻣ و هدﻮﺑ ﺮﻔﺴﻓ و ﻢ ي

و زﻮﺘﻟﺎﻣ ،زرﺎﮐﺎﺳ نﻮﭽﻤﻫ

اﯾ ﻟﻮﻨ ﯿ ﻣ ار ﻦ ﯽ نآ نﺎﻤﺘﺧﺎﺳ رد ناﻮﺗ ﯾ

ﺖﻓﺎ . و عاﻮﻧا ﯾ ﻣﺎﺘ ﯿ ﻦ زا ﺎﻫ

ﺟ و ﻪﻠﻤ ﯾ ﻣﺎﺘ ﯿ ﻦ ﻧ ارC ﯿ دراد ﺰ 6] .[

ﭘﯿ ﻟﻮﺗ ﺎﺑ زﺎ ﯿ ﻪﻧﻻﺎﺳ ﺪ 47 ﻣ ﯿﻠ ﯿ ﺑ رد ار مﻮﺳ ﻪﺒﺗر لﺎﺳ رد ﻦﺗ نﻮ ﯿ

ﻦ

ﺰﺒﺳ ﯾ ﻧﺎﻬﺟ ﺢﻄﺳ رد تﺎﺠ ﯽ

ﺖﺳا اراد 4]

.ﭘ[ ﯿ ﺰﺒﺳ ترﻮﺼﺑ زﺎ ي

ناﻮﻨﻋ ﻪﺑ هزﺎﺗ ﯾ

ﻨﺷﺎﭼ ﮏ ﯽ اﺮﺑ ي اﺬﻏ فرﺎﺼﻣ ﯾ

ﯽ ﺧﺮﺑ رد و ﯽ

ﺘﺣ ﻊﻗاﻮﻣ ﯽ وراد ﯾ ﯽ ﻧ ﯿ ﻣ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺰ ﯽ

ﮔﯿ دﺮ . ﻨﭽﻤﻫ ﯿ ﭘ ﻦ ﯿ زﺎ

ﮏﺸﺧ ﻧ هﺪﺷ ﯿ ناﻮﻨﻋ ﻪﺑ ﺰ ﯾ

رد ﻪﺟﻮﺗ درﻮﻣ و ﻢﻬﻣ لﻮﺼﺤﻣ ﮏ

ﻧﺎﻬﺟ ﺢﻄﺳ ﯽ

ﻞﮑﺷ ﻪﺑ ﺎﻫ ي ردﻮﭘ ﻞﻣﺎﺷ نﻮﮔﺎﻧﻮﮔ ي

ﻪﻗرو ، ا ي و

ناﻮﻨﻋ ﻪﺑ ﻪﮐ دراد دﻮﺟو هﺪﺷ دﺮﺧ ﯾ

ﻧدوﺰﻓا ﮏ ﯽ

رد ﺮﻄﻌﻣ ﺳﻻﻮﻣﺮﻓ

ﯿ ﺎﻫاﺬﻏ نﻮ ي

ﻧﻮﮔﺎﻧﻮﮔ ﯽ ،دﻻﺎﺳ ،ﺲﺳ ،پﻮﺳ ﻞﻣﺎﺷ

ﺳﻮﺳ ،هﺪﺷ دﺮﺧ ﺖﺷﻮﮔ ،ﺮﺳد ﯿ

ﺲ ﺎﻫﺮﮔﺮﺑ ،ﺎﻫ ي

ﮔ ﯿ ﻫﺎ ﯽ ﺖﻠﺘﮐ ، ،ﺎﻫ

و ﻞﻓﻼﻓ ..

. دﺮﮐ هدﺎﻔﺘﺳا 7]

، 4 ، 8 و 9 .[

ﺳرﺮﺑ ﯽ ﺎﻫ ي ز ﯾ دﺎ ي ﭘ ندﺮﮐ ﮏﺸﺧ درﻮﻣ رد ﯿ

ﭘ نوﺪﺑ ﻪﺘﺒﻟا زﺎ ﯿ

ﺶ

ﺗﯿ ﺖﺳا هﺪﺷ مﺎﺠﻧا رﺎﻤ .

ﺎﮐ ﯾ ﮑﺗرا كﺎﻤ ﯿ ﺪﮔ و ﻦ ﯾ ﮏ ) 2005 ( رد ،

هﻮﻬﻗ ﺎﺑ ﻪﻄﺑار ا

ي ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ ﭘ رد ﯿ ﺗﺎﻌﻟﺎﻄﻣ زﺎ ﯽ ﺪﻧداد مﺎﺠﻧا

ﺑ و ﯿ ﻃ رد ﻪﮐ ﺪﻧدﺮﮐ نﺎ ﯽ

ﭘ ندﺮﮐ ﮏﺸﺧ ﯿ

ﺶﻨﮐاو ،زﺎ ﺎﻫ

ي هﻮﻬﻗ ا ي

ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ ﻣ خر ﯽ ا ﻪﮐ ؛ﺪﻨﻫد ﯾ

ﺶﻨﮐاو ﻦ زا ﻪﺑ ﺮﺠﻨﻣ ﺎﻫ

ا و لﻮﺒﻗ ﻞﺑﺎﻗ ﮓﻧر ﻦﺘﻓر ﺖﺳد ﯾ

ﻣ بﻮﻠﻄﻣ ﺎﻧ ﻢﻌﻃ دﺎﺠ ﯽ

ﺪﻧﻮﺷ

7] .[ رد و سﺎﺳﻮﭘار ﯾ

لﻮﮑﺴ ) 1995 ( ﺳرﺮﺑ رد ﯽ هﻮﻬﻗ ﺖﻋﺮﺳ ا

ي

ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ ﻪﮑﺗ ﺎﻫ ي ﭘ ﯿ ﻃ رد زﺎ ﯽ ﻫد تراﺮﺣ ﯽ

ا ﯾ ،لﺎﻣﺮﺗوﺰ

ﺎﻫﺎﻣد زا ي 40 ﻟا ﯽ 80 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

اﺮﺑ داﺮﮕ ي ﭘ ندﺮﮐ ﮏﺸﺧ ﯿ

زﺎ

ا ﻪﺑ و ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا ﯾ

ﺘﻧ ﻦ ﯿ ﺖﺳد ﻪﺠ ﯾ

اﺰﻓا ﺎﺑ ﻪﮐ ﺪﻨﺘﻓﺎ ﯾ

ﺎﻣد ﺶ

ﺶﻨﮐاو ﺖﻋﺮﺳ ﺎﻫ

ي هﻮﻬﻗ ا ي ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ

10] .[ ا ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ

ﭘ زا هدﺎﻔﺘﺳا ﻪﮑﻨ ﯿ

ﺳﻻﻮﻣﺮﻓ رد ﮏﺸﺧ زﺎ ﯿ

نﻮ

اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ

ﯽ ﻤﻫا ﯿ ﺴﺑ ﺖ ﯿ رﺎ ي ﻟو ؛دراد ﯽ ﻃ رد ﯽ ﮏﺸﺧ

ﭘ ندﺮﮐ ﯿ ﺶﻨﮐاو زﺎ ﺎﻫ ي ﺑﺮﺨﻣ ﯽ ﻪﺘﻓﺮﮔ مﺎﺠﻧا ﺬﻐﻣ داﻮﻣ ﺶﻫﺎﮐ و

ي

ﻨﭽﻤﻫ و ﯿ ﭘ رد ار بﻮﻠﻄﻣ ﺎﻧ ﮓﻧر ﻦ ﯽ

ا رد دراد ﯾ ﭘ ،ﺶﻫوﮋﭘ ﻦ ﯿ

ﺶ

ﺗﯿ ﺎﻫرﺎﻤ ي ﻔﻠﺘﺨﻣ ﯽ اﺮﺑ ي ﭘ ندﺮﮐ ﮏﺸﺧ ﯿ

ﺮﺘﻬﺑ ﺎﺗ ﺪﺸﻫدﺎﻔﺘﺳا زﺎ ﯾ

ﻦ

ﭘﯿ ﺗ ﺶ ﯿ اﺮﺑ رﺎﻤ ي ﭘ ندﺮﮐ ﮏﺸﺧ ﯿ

ﺎﻧ ﮓﻧر ﻞﮑﺸﻣ ﻪﮐ دﻮﺷ دﺎﻬﻨﺸ

ﺑ زا و بﻮﻠﻄﻣ ﯿ

ﺬﻐﻣ داﻮﻣ ﻦﺘﻓر ﻦ ي

ﺪﺳﺮﺑ ﻞﻗاﺪﺣ ﻪﺑ نآ رد .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - داﻮﻣ

ﭘﯿ ﺎﻫزﺎ ي ﻣ درز ﯿ ﻬﺗ رازﺎﺑ زا هزﺎﺗ ترﻮﺼﺑ ،بآوﺪﻧﺎ ﯿ

ﺪﻧﺪﺷ ﻪ . داﻮﻣ

ﺷ ﯿﻤ ﯿﺎ ﯾ ﯽ ا رد هدﺎﻔﺘﺳا درﻮﻣ ﯾ

ﺳا ﻞﻣﺎﺷ ﺶﻫوﮋﭘ ﻦ ﯿ

ﺮﻠﮐ ﺪ ﯾ رﺪ ﯾ ،ﮏ

ﯾﺪ ﯾ ﺳﺎﺘﭘ ﺪ ﯿ ،ﻢ ﯾ ﺳﺎﺘﭘ تاﺪ ﯿ ﻤﻟآ ،لﻮﻧﺎﺘﻣ ،ﻪﺘﺳﺎﺸﻧ ،ﻢ ﯿﻨﯿ

اﺮﻠﮐ مﻮ ﯾ ،ﺪ

ﺳا ،لﻮﻧﺎﺗا ﯿ ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﺑﺎﺘﻣ ،ﮏ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ نوﺪﺑ ﮏﻤﻧ و ﻢ ﯾ

ﺪ

ﻬﺗ كﺮﻣ ﺖﮐﺮﺷ زا ﻪﮐ ﺪﻧدﻮﺑ ﯿ

ﺪﻧﺪﺷ ﻪ .

2 - 2 - زﺎﺳ هدﺎﻣآ ي

ﻪﻧﻮﻤﻧ ﺎﻫ

ﭘ اﺪﺘﺑا ﯿ ﮔ ﺖﺳﻮﭘ هزﺎﺗ زﺎ ﯿﺮ

ي ﺪﺷ هداد ﻮﺷ و ﺖﺴﺷ بآ ﺎﺑ و .

ﭘ ﺲﭙﺳ ﯿ ترﻮﺻ ﻪﺑ هﺪﻧرزا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫزﺎ ﯾ

ﺪﻧﺪﺷ هﺪﻧر ﺖﺧاﻮﻨﮑ .

ﭘﯿ ﺎﻫزﺎ ي ﭘ ﻪﺳ زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ هﺪﻧر ﯿ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺖ

ﺪﺳ ﯾ ﻢ 5/

0 ﺳا ،ﺪﺻرد ﯿ

ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﺎﺑ ﮏ 4 ﮏﻤﻧ و pH=

10 ﺪﺻرد

ﻗد ود تﺪﻣ ﻪﺑ ﯿ

ﺗ ﻪﻘ ﯿ ﺪﻧﺪﺷ رﺎﻤ . ﺗ ﺖﺳا ﺮﮐذ ﻪﺑ مزﻻ ﯿ

زا ﺪﻌﺑ ﺎﻫرﺎﻤ

(3)

ﺳرﺮﺑ ﯽ ﺎﻣزآ مﺎﺠﻧا و ﯾ

ﻟوا تﺎﺸ ﯿ ﺎﻫﺪﺻرد رد ﻪ ي

مﺎﺠﻧا ﻒﻠﺘﺨﻣ

ﻬﺑ راﺪﻘﻣ و ﺖﻓﺮﮔ ﯿ

ﺗ ﺮﻫ رد ﻪﻨ ﯿ

اﺮﺑ رﺎﻤ ي ﺎﻣزآ ﯾ ﺪﻌﺑ تﺎﺸ ي ﺮﻈﻧ رد

ﺪﺷ ﻪﺘﻓﺮﮔ .

ﭘ ،ﺪﻌﺑ ﻪﻠﺣﺮﻣ رد ﯿ

ﺎﻫزﺎ ي ترﻮﺻ ﻪﺑ هﺪﺷ هﺪﻧر

ﯾ ﺳ ﻞﺧاد رد ﺖﺧاﻮﻨﮑ ﯿﻨ

ﯽ ﺎﻫ ي ﮏﺸﺧ ﺑﺎﮐ ﻦﮐ ﯿﺘﻨ ﯽ Memmert

رﻮﺸﮐ ﺖﺧﺎﺳ نﺎﻤﻟآ

، ﭘ و ﺪﻧﺪﺷ ﻦﻬﭘ ﯿ

تﺪﻣ ﻪﺑ ﺎﻫزﺎ 6

رد ﺖﻋﺎﺳ

ﺎﻣد ي 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

اﻮﺘﺤﻣ و ﺪﻧﺪﺷ ﮏﺸﺧ داﺮﮕ ي

ﺘﺑﻮﻃر ﯽ

ﺎﻬﻧ ﯾﯿ ﭘ ﻪﻤﻬ ﯿ ﺎﻣزآ مﺎﺠﻧا ﺎﺑ ﺎﻫزﺎ ﯾ

ﻪﺑ ﺶ ﯾ ﻣ ﮏ ﯿ ﺪﺷ هﺪﻧﺎﺳر ناﺰ

11] ، 12 .[

ﭘﯿ ﺎﻫزﺎ ي ﺳآ زا ﺲﭘ هﺪﺷ ﮏﺸﺧ ﯿ

ﺳآ ﻂﺳﻮﺗ نﺪﺷ بﺎ ﯿ

ﮕﻧﺎﺧ بﺎ ﯽ

ﭼ رﻮﺸﮐ ﺖﺧﺎﺳ لﺎﻔﺗ ﯿ

ﺪﺒﺗ ردﻮﭘ ﻪﺑ ؛ﻦ ﯾ

تﺪﻣ ﻪﺑ و هﺪﺷ ﻞ 2

هﺎﻣ

ﺎﻣد رد ي راﺪﻬﮕﻧ قﺎﺗا ي

ﺎﻫزور رد و ﺪﻧﺪﺷ ي

1 ، 30 و 60

نﻮﻣزآ ﺎﻫ ي هزاﺪﻧا ﮔﯿ ﺮ ي و ﯾ ﻣﺎﺘ ﯿ ﻦ ﻪﻧاﺪﮕﻧر ،C ﺎﻫ

ي هﻮﻬﻗ ا ي ،

ﮐﺮﺗ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ

ﺪ ي ، ور ﺖﺑﻮﻃر ﺪﺻرد و pH ي

نآ مﺎﺠﻧا ﺎﻫ

ﺪﺷ .

2 - 3 - و ﯾ ﻣﺎﺘ ﯿ ﻦ C

و راﺪﻘﻣ ﯾ ﻣﺎﺘ ﯿ ﻦ ﭘ رد دﻮﺟﻮﻣC ﯿ

زﺎ ﺎﻫ ي زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ ﮏﺸﺧ

شور ﯾ ﺮﺘﻣوﺪ ي هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ 13] .[

2 - 4 - ﻪﻧاﺪﮕﻧر ﺎﻫ

ي هﻮﻬﻗ ا ي

3/

0 ﭘ ردﻮﭘ زا مﺮﮔ ﯿ

رد و ﻪﺘﺷادﺮﺑ زﺎ 15

ﻣ ﯿﻠ ﯽ ﻟ ﯿ ﺪﺳ لﻮﻠﺤﻣ ﺮﺘ ﯾ

ﻢ

ﺮﻠﮐ ﯾ ﺪ 10 زا ﺪﻌﺑ و هدﺮﮐ ﻞﺣ ﺪﺻرد ﯾ

راﺪﻬﮕﻧ ﺖﻋﺎﺳ ﮏ ي

زا

ﻓﺎﺻ ﯽ ﺪﺷ هداد رﻮﺒﻋ .

تﺪﻣ ﻪﺑ هﺪﺷ فﺎﺻ لﻮﻠﺤﻣ 20

ﻗد ﯿ ﻪﻘ

راﺪﻬﮕﻧ ي ﺪﺷ . ﻣﯿ هﺎﮕﺘﺳد ﻂﺳﻮﺗ هﺪﺷ فﺎﺻ لﻮﻠﺤﻣ بﺬﺟ ناﺰ

ﺮﺘﻣﻮﺗﻮﻓوﺮﺘﮑﭙﺳا Anthelie5

لﻮﻃ ﺎﺑ ﻪﺴﻧاﺮﻓ رﻮﺸﮐ ﺖﺧﺎﺳ

جﻮﻣ 420 ﺣﺎﻧ رد ﺮﺘﻣﻮﻧﺎﻧ ﯿ

ﺋﺮﻣ ﻪ ﯽ هزاﺪﻧا ﮔﯿ ﺮ ي ﺪﺷ 14] ، 15 .[

2 - 5 - ﮐﺮﺗ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ

ﺪ ي

اﺪﺘﺑا 2/

0 ﭘ ردﻮﭘ زا مﺮﮔ ﯿ

ﺎﻣزآ ﻪﻟﻮﻟ ﻞﺧاد رد و ﻪﺘﺷادﺮﺑ زﺎ ﯾ

ﺶ

رﯾ ﺪﺷ ﻪﺘﺨ . ،ﺲﭙﺳ 10 ﻣ ﯿﻠ ﯽ ﻟ ﯿ لﻮﻧﺎﺘﻣ ﺮﺘ 80

ور ﺮﺑ ﺪﺻرد ي

نآ

و ﺪﺷ ﻪﻓﺎﺿا 2

ﺎﻣد رد ﺖﻋﺎﺳ ي

ﺷ رد قﺎﺗا ﯿ

ﺮﮑ Heidolph

ﺮﺘﻧﺎﺳ ﻂﺳﻮﺗ و ﺪﺷ هداد راﺮﻗ نﺎﻤﻟآ ﺖﮐﺮﺷ ﺖﺧﺎﺳ ﯾ

ژﻮﻔ ﯾ لﺎﭽﺨ

لﺪﻣ راد Micro22R ﺮﺘﻧﺎﺳ نﺎﻤﻟآ رﻮﺸﮐ ﺖﺧﺎﺳ

ﯾ ﺎﻣ و ،ژﻮﻔ ﯾ ﻊ

ور ﯾ ﯽ لﻮﻧﺎﺘﻣ ﺎﺑ و ﺪﺷ ﻪﺘﺷادﺮﺑ نآ 80

ﻢﺠﺣ ﻪﺑ ﺪﺻرد 100

ﻣ ﯿﻠ ﯽ

ﻟﯿ ﺪﺷ هﺪﻧﺎﺳر ﺮﺘ .

ﺲﭙﺳ 5/

0 ﻣ ﯿﻠ ﯽ ﻟ ﯿ ا زا ﺮﺘ ﯾ ﻧ و لﻮﻠﺤﻣ ﻦ ﯿ

ﻣ ﻢ ﯿﻠ ﯽ

ﻟﯿ ﻣﻮﻟآ لﻮﻠﺤﻣزا ﺮﺘ ﯿﻨﯿ

اﺮﻠﮐ مﻮ ﯾ ﻟﻮﻧﺎﺗا ﺪ ﯽ 2 و ﻪﺘﺷادﺮﺑ ﺪﺻرد ﯾ

ﮏ

ﺎﻣد رد ﺖﻋﺎﺳ ي

راﺪﻬﮕﻧ قﺎﺗا ي

ﺪﺷ . زا ﺪﻌﺑ ﯾ ﻣ ﺖﻋﺎﺳ ﮏ ﯿ

ناﺰ

جﻮﻣ لﻮﻃ رد بﺬﺟ 420

ﺮﺘﻣﻮﺗﻮﻓوﺮﺘﮑﭙﺳا زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﺘﻣﻮﻧﺎﻧ

ﺪﺷ ﺖﺋاﺮﻗ 16]

، 17 .[

2 - 6 - pH

هزاﺪﻧا ﮔﯿ ﺮ ي ﻠﻣ دراﺪﻧﺎﺘﺳا ﻖﺒﻃ pH ﯽ

ا ﯾ ناﺮ ) هرﺎﻤﺷ 2852 ( رد

ﺎﻫزور ي ﺖﻓﺮﮔ مﺎﺠﻧا هﺪﺷ ﺮﮐذ .

2 - 7 - ﺖﺑﻮﻃر ﺪﺻرد

ﮔ هزاﺪﻧا ﯿﺮ ي ور ﻖﺒﻃ ﺖﺑﻮﻃر ﺪﺻرد ش

ﻓﺮﮔ مﺎﺠﻧاAOAC ﺖ

18] .[

2 - 8 - رﺎﻣآ حﺮﻃ ي

ﻣﺎﻤﺗ ﯽ ﺎﻣزآ ﯾ ﺶ رد ﺎﻫ 3 هداد و مﺎﺠﻧا راﺮﮑﺗ حﺮﻃ زﺎﻫدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ

رﻮﺘﮐﺎﻓ ﯾ ﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد ﻞ ﯽ

ﺢﻄﺳ رد

لﺎﻤﺘﺣا 5 )%

05 /0

<

(p راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﻟﺎﻧآSAS

ﯿ ﺪﺷ ﺰ .

اﺮﺑ ي ﺎﻘﻣ ﯾ ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﻦ ﮐﻮﺗ شور زا ﺎﻫ ﯽ

اﺮﺑ و ي زا ﺎﻫرادﻮﻤﻧ ﻢﺳر

راﺰﻓا مﺮﻧ Excel ﺪﺷ هدﺎﻔﺘﺳا .

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - و ﯾ ﻣﺎﺘ ﯿ ﻦ C

وﯾ ﻣﺎﺘ ﯿ ﻦ ﻢﻬﻣ ﻪﻠﻤﺟ زا C ﺮﺗ

ﯾ و ﻦ ﯾ ﻣﺎﺘ ﯿ ﻦ ﺬﻐﺗ رد ﺎﻫ ﯾ

نﺪﺑ ﻪﮐ ﺖﺳا ﻪ

ﻧ نآ ﺰﺘﻨﺳ ﻪﺑ ردﺎﻗ ﯿ

ﺎﺑ ﺎﻤﺘﺣ و ﺖﺴ ﯾ

ﺮﻃ زا ﺐﺳﺎﻨﻣ راﺪﻘﻣ ﻪﺑ ﺪ ﯾ

ﻖ

ژر ﯾ اﺬﻏ ﻢ ﯾ ﯽ رد ﯾ دﻮﺷ ﺖﻓﺎ . ا ﻪﻧﺎﻔﺳﺎﺘﻣ ﯾ و ﻦ ﯾ ﻣﺎﺘ ﯿ سﺎﺴﺣ زا ﻦ ﺮﺗ

ﯾ ﻦ

وﯾ ﻣﺎﺘ ﯿ ﻦ ﺣ رد ﺎﻫ ﯿ روآﺮﻓ ﻦ ي راﺪﻬﮕﻧ و ي

اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ

ﯽ

ﺖﺳا . زا ﺖﻌﻨﺻ رد ﺎﭘﯾpH

ﯿ ﻨﭽﻤﻫ و ﻦ ﯿ

ﮐﺮﺗ ﻦ ﯿ دﺮﮔﻮﮔ تﺎﺒ ي

اﺮﺑ ي راﺪﻬﮕﻧ ي ﺎﭘ و ﯾ راﺪ ي ا ﯾ و ﻦ ﯾ ﻣﺎﺘ ﯿ ﻣ هدﺎﻔﺘﺳا ﻦ ﯽ

دﻮﺷ . ﺎﺘﻧ ﯾ ﺞ

ﺎﻘﻣ زا ﻞﺻﺎﺣ ﯾ

ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﻦ ﺗ ﻪﮐ داد نﺎﺸﻧ ﺎﻫ ﯿ

ﺎﻫرﺎﻤ ي هﺪﺷ لﺎﻤﻋا

ﻨﻌﻣ ﺮﺛا ﯽ راد ي ) 05 /0 p<

( ور ي اﺪﻘﻣ و ر ﯾ ﻣﺎﺘ ﯿ ﻦ رﻮﻃ ؛ﺪﻧراد C ي

ﺎﻫزور رد ﻪﮐ ي

1 و 30 ﺎﻫﺎﻣد ود ﺮﻫ رد ي

هدﺎﻔﺘﺳا درﻮﻣ )

80

ﺘﻧﺎﺳ ﻪﺟرد ﯿ

و داﺮﮕ 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

داﺮﮕ ( ﺑﯿ ﺮﺘﺸ ﯾ و راﺪﻘﻣ ﻦ ﯾ

ﻣﺎﺘ ﯿ ﻦ

ﭘ ﻪﺑ طﻮﺑﺮﻣC ﯿ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﻢ ﯾ راﺪﻘﻣ ﻦ

ﭘ ﻪﺑ طﻮﺑﺮﻣ ﯿ

ﺗ ﺶ ﯿ دﻮﺑ ﮏﻤﻧ ﺎﺑ رﺎﻤ )

ﻞﮑﺷ ﺎﻫ ي 1 و 2 .(

رد

ﺸﻫوﮋﭘ ﯽ ﺗ ﻪﮐ ﺖﺳا هﺪﺷ شراﺰﮔ ﯿ

اﺬﻏ داﻮﻣ رﺎﻤ ﯾ

ﯽ ﮐﺮﺗ ﺎﺑ ﯿ تﺎﺒ

دﺮﮔﻮﮔ ي و ﻆﻔﺣ ﺐﺟﻮﻣ ﯾ

ﻣﺎﺘ ﯿ ﻦ ﻣ C ﯽ دﻮﺷ 19] .[

ﺎﺘﻧ ﯾ زور رد ﻪﮐ داد نﺎﺸﻧ ﺞ 1

ﻪﻧﻮﻤﻧ ، ﺎﻫ ي ﺎﻣد رد هﺪﺷ هدﺎﻣآ ي

80

ﺎﻣد ﻪﺑ ﺖﺒﺴﻧ داﺮﮕ ي

90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ًﺎﻣﻮﻤﻋداﺮﮕ

ﺑ راﺪﻘﻣ ﯿ ﺮﺘﺸ ي و زا ﯾ ﻣﺎﺘ ﯿ ﻦ ﺖﺷاد ارC . اﺰﻓا ﺎﺑ ﯾ راﺪﻘﻣ ﺎﻣد ﺶ

وﯾ ﻣﺎﺘ ﯿ ﻦ ﺑ ﺶﻫﺎﮐC ﯿ ﺮﺘﺸ ي ﯾ ا ﻪﮐ ﺖﻓﺎ ﯾ ﻨﻌﻣ ﺶﻫﺎﮐ ﻦ ﯽ

دﻮﺑ راد .

ﺎﺘﻧ ﯾ راﺪﻬﮕﻧ لﻮﻃ رد ﻪﮐ داد نﺎﺸﻧ ﺞ ي

و راﺪﻘﻣ ، ﯾ

ﻣﺎﺘ ﯿ ﻦ ردC

ﻪﻧﻮﻤﻧ ﭘ ﺶﻫﺎﮐ ًﺎﻣﻮﻤﻋ ﺎﻫ ﯿ

ا و دﺮﮐ اﺪ ﯾ

ا ﻪﺑ ﺶﻫﺎﮐ ﻦ ﯾ

ﻟد ﻦ ﯿ ﺖﺳا ﻞ

(4)

و ﻪﮐ ﯾ ﻣﺎﺘ ﯿ ﻦ ﻃ رد و ﺖﺳا سﺎﺴﺣ C ﯽ

راﺪﻬﮕﻧ ي ﺴﮐا ﯿ و هﺪﺷ هﺪ

ﮐﺮﺗ ﻪﺑ ﯿ د تﺎﺒ ﯾ ﺮﮕ ي ﺪﺒﺗ ﯾ ﻣ ﻞ ﯽ دﻮﺷ . ﺎﻣد رد ﺮﺧآ زور رد ي

80

ﺑ داﺮﮕ ﯿ ﺮﺘﺸ ﯾ و راﺪﻘﻣ ﻦ ﯾ

ﻣﺎﺘ ﯿ ﻦ ﭘ ﻪﺑ طﻮﺑﺮﻣC ﯿ

ﺗ ﺶ ﯿ رﺎﻤ

ﺑﺎﺘﻣ ﺎﺑ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﻢ ﯾ

ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ راﺪﻘﻣ ﻦ

دﻮﺒﻟﺮﺘﻨﮐ . ﺎﻣد رد ي 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﺑداﺮﮕ ﯿ ﺮﺘﺸ ﯾ و راﺪﻘﻣ ﻦ ﯾ

ﻣﺎﺘ ﯿ ﻦ

ﭘ ﻪﺑ طﻮﺑﺮﻣC ﯿ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﻢ ﯾ راﺪﻘﻣ ﻦ

ﺗ ﺶ ﯿ دﻮﺑ ﮏﻤﻧ ﺎﺑ رﺎﻤ .

ﮏﺸﺧ ﺎﻣد رد ندﺮﮐ ي

80

ﻪﺑ ﺖﺒﺴﻧ داﺮﮕ 90

ﭘ درﻮﻣ رد داﺮﮕ ﯿ

ﺶ

ﺗﯿ ﻐﺗ ﮏﻤﻧﺎﺑ رﺎﻤ ﯿﯿ

ﺮ ي و رد ﯾ ﻣﺎﺘ ﯿ ﻦ ﻟو ؛ﺪﺸﻧ ﻞﺻﺎﺣC ﯽ

درﻮﻣ رد

ﭘﯿ ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ و راﺪﻘﻣ ﺶﻫﺎﮐ ،لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ و ﺪ ﯾ

ﻣﺎﺘ ﯿ ﻦ رد C

ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ ي

ﻪﺟرد

ﺘﻧﺎﺳ ﯿ ﺑ داﺮﮕ ﯿ دﻮﺑ ﺮﺘﺸ ) ﻞﮑﺷ ﻫﺎ ي 1 و 2 (.

نارﺎﮑﻤﻫ و ﺎﺗﻮﻣ )

2010 ( ﺘﻓﺮﻤﻫ ندﺮﮐ ﮏﺸﺧ درﻮﻣ رد ﯽ

ﭘ ﯿ زﺎ

ﺗﺎﻌﻟﺎﻄﻣ ﯽ ﺻﻮﺼﺧ و ﺪﻧداد مﺎﺠﻧا ﯿ

ﺷ تﺎ ﯿﻤ ﯿﺎ ﯾ ﯽ ﭘ رد ﯿ و هزﺎﺗ زﺎ

ﺎﻫﺎﻣد رد هﺪﺷ ﮏﺸﺧ ي

ﻒﻠﺘﺨﻣ 70 - 30 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﻪﺑ ار داﺮﮕ

ﺳرﺮﺑ رﻮﻈﻨﻣ ﯽ

ﺛﺄﺗ ﯿ ﺎﻣد ﺮ ي ور ندﺮﮐ ﮏﺸﺧ ي

ﮐﺮﺗ ﯿ ﺷ ﺐ ﯿﻤ ﯿﺎ ﯾ ﯽ

ﺪﻧداد راﺮﻘﻬﻌﻟﺎﻄﻣ درﻮﻣ لﻮﺼﺤﻣ 19]

.[ ﻃ ﯽ ا ﯾ ﻦ ﺳرﺮﺑ ﯽ ا ﻪﺑ ﯾ ﻦ

ﺘﻧﯿ ﺖﺳد ﻪﺠ ﯾ

ﺧﺮﺑ ﻪﮐ ﺪﻨﺘﻓﺎ ﯽ

ﮐﺮﺗ زا ﯿ ﺷ تﺎﺒ ﯿﻤ ﯿﺎ ﯾ ﯽ ﭘ ﯿ راﺪﻘﻣ ﻪﺑ زﺎ

ﻬﺟﻮﺗ ﻞﺑﺎﻗ ﯽ

ﺛﺄﺗ ﺖﺤﺗ ﯿ ﻣ راﺮﻗ ندﺮﮐ ﮏﺸﺧ ﺮ ﯽ

ﮔﯿ رﻮﻄﺑ ؛ﺪﻧﺮ ي ﻪﮐ

اﺰﻓا ﺎﺑ ﯾ و راﺪﻘﻣ تراﺮﺣ ﻪﺟرد ﺶ ﯾ

ﻣﺎﺘ ﯿ ﻦ ﻣ ﺶﻫﺎﮐ C ﯽ ﯾ ﺪﺑﺎ . ﺎﺘﻧ ﯾ ﺞ

ا زا ﻞﺻﺎﺣ ﯾ

ﺎﺘﻧ ﺎﺑ ﻪﻌﻟﺎﻄﻣ ﻦ ﯾ

دراد ﺖﻘﺑﺎﻄﻣ ﺮﺿﺎﺣ ﺶﻫوﮋﭘ ﺞ .

Fig 1 Effect of storage on vitamin C of dried onion powder at 80 °C.

Fig. 2 Effect of storage on vitamin C of dried onion powder at 90 °C.

ي ا هﻮﻬﻗ ي ﺎﻫ ﻪﻧاﺪﮕﻧر - 2 - 3

ﺎﺘﻧ ﯾ ﺞ ﺎﻘﻣ زا ﻞﺻﺎﺣ ﯾ

ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ هداد ﻦ ﺗ ﻪﮐ داد نﺎﺸﻧ ﺎﻫ ﯿ

ﺎﻫرﺎﻤ ي

ﻨﻌﻣ ﺮﺛا هﺪﺷ لﺎﻤﻋا ﯽ

راد ي ) 05 /0 P<

( ور ي ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﺎﻫ

ي

هﻮﻬﻗ ا ي رﻮﻃ ؛ﺪﻧراد ي

زور رد ﻪﮐ 1

ﺎﻫﺎﻣد رد ي 80 ﻪﺟرد

ﺘﻧﺎﺳ ﯿ و داﺮﮕ 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﺑ داﺮﮕ ﯿ ﺮﺘﺸ ﯾ ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﻦ ﺎﻫ

ي

هﻮﻬﻗ ا ي ﺮﺘﻤﮐ و لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ رد ﯾ

ﭘ رد راﺪﻘﻣ ﻦ ﯿ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺪﺷ هﺪﻫﺎﺸﻣ ﻢ )

ﻞﮑﺷ 3 و 4 .(

ﻃ رد ﯽ راﺪﻬﮕﻧ ي ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﺎﻫ

ي هﻮﻬﻗ ا ي ﻮﮕﻟا زا ي ﺻﺎﺧ ﯽ

ﭘﯿ وﺮ ي ﺗرﻮﺻ ﻪﺑ ؛دﺮﮑﻧ ﯽ

ﺎﻣد رد ﺮﺧآ زور رد ﻪﮐ ي

80 ﻪﺟرد

ﺘﻧﺎﺳ ﯿ ﺑ داﺮﮕ ﯿ ﺮﺘﺸ ﯾ ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﻦ ﺎﻫ

ي هﻮﻬﻗ ا ي و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ رد

ﺮﺘﻤﮐ ﯾ ﭘ رد راﺪﻘﻣ ﻦ ﯿ

ﺗ ﺶ ﯿ ﺪﻫﺎﺸﻣ ﮏﻤﻧ ﺎﺑ رﺎﻤ ﻟﺎﺣ رد ؛ﺪﺷ ه

ﯽ ﻪﮐ

ا راﺪﻘﻣ ﯾ ﮐﺮﺗ ﻦ ﯿ ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ رد تﺎﺒ ي

90 ﻪﺟرد

ﺘﻧﺎﺳ ﯿ ﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ رد داﺮﮕ ﯿ

ﺮﺘﺸ ﯾ ﭘ رد و ﻦ ﯿ ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ ﻢ ﯾ دﻮﺑ ﻦ . ﺎﺘﻧ ﯾ رد ندﺮﮐ ﮏﺸﺧ ﻪﮐ داد نﺎﺸﻧ ﺞ

ﺎﻣد ﻪﺑ ﺖﺒﺴﻧداﺮﮕ ي

رد داﺮﮕ

ﻣﺎﻤﺗ ﯽ ﺎﻫزور ي 1 ، 30 و 60 ﺐﺟﻮﻣ راﺪﻘﻣ رد ﺶﻫﺎﮐ

ﻪﻧاﺪﮕﻧر ﺎﻫ ي هﻮﻬﻗ ا ي ﺪﺷ .

ﻟﻮﺗ ﯿ ﻪﻧاﺪﮕﻧر ﺪ ﺎﻫ

ي هﻮﻬﻗ ا ي ﭘ رد ﯿ هﻮﻬﻗ ﺮﻃﺎﺨﺑ زﺎ ا

ي نﺪﺷ

ﻏﯿ ﺰﻧآﺮ ﯾﻤ ﯽ رد ﻪﮐ ﺖﺳا ﺎﻫpH

ي ﺎﭘ ﯾﯿ ﮐﺮﺗ رﻮﻀﺣ رد و ﻦ ﯿ

تﺎﺒ

دﺮﮔﻮﮔ ي ﺮﺘﻤﮐ ﺖﻋﺮﺳ ﺎﺑ ي

ﻣ مﺎﺠﻧا ﯽ ﮔﯿ دﺮ . ﺎﺘﻧ ﯾ ﻪﮐ داد نﺎﺸﻧ ﺞ

ﭘﯿ ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي ﮐﺮﺗ زا هدﺎﻔﺘﺳا و ﮏﻤﻧ ﯿﺒ

دﺮﮔﻮﮔ تﺎ ي

ﺪﻨﺘﺴﻧاﻮﺗ

ﭘ زا ﺮﺘﻬﺑ ﯿ ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﺶﻨﮐاو ﺖﻋﺮﺳ و هدﺮﮐ ﻞﻤﻋ ﺪ ﺎﻫ

ي

هﻮﻬﻗ ا ي ﻏ نﺪﺷ ﯿ ﺰﻧآﺮ ﯾﻤ ﯽ ﺣ رد ار ﯿ

روآﺮﻓ ﻦ ي ﻃ رد و ﯽ

راﺪﻬﮕﻧ ي ﮕﺑ ﯿ ﺪﻧﺮ .

(5)

ﻮﻧﺮﺳ و ﺎﺴﻠﺋﻮﻨﻣ )

1999 ( ﺳرﺮﺑ رد ﯽ ﮔ هزاﺪﻧا ﯿﺮ ي ﺳ ﯿﺘﻨ ﯿ ﮏ

هﻮﻬﻗ ا ي ﻃ رد نﺪﺷ ﯽ

ﺧذ ﯿ زﺎﺳ هﺮ ي ﭘ ﯿ ﮐ ﺪﻧداد نﺎﺸﻧ زﺎ هﻮﻬﻗ ﻪ

ا ي

ﻏ نﺪﺷ ﯿ ﺰﻧآ ﺮ ﯾﻤ ﯽ اﺰﻓا ﺖﺑﻮﻃر و ﺎﻣد ،نﺎﻣز ﺎﺑ ﯾ

ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ

15] .[ ﺎﺘﻧ ﯾ ا زا ﻞﺻﺎﺣ ﺞ ﯾ

ﺳرﺮﺑ ﻦ ﯽ ﺎﺘﻧ ﺎﺑ ﯾ ﺮﻇﺎﺣ ﺶﻫوﮋﭘ ﺞ

دراد ﺖﻘﺑﺎﻄﻣ .

Fig 3 Effect of storage on browning of dried onion powder at 80 °C.

Fig 4 Effect of storage on browning of dried onion powder at 90 °C.

ي ﯿﺪ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ ﮐﺮﺗ - 3 - 3

ﮐﺮﺗ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ

ﺪ ي ﮐﺮﺗ ﻢﻬﻣ ءاﺰﺟا زا ﯿ

ز تﺎﺒ ﯾ رد لﺎﻌﻓ ﺖﺴ

ﭘﯿ ﻣ زﺎ ﯽ ﺬﻐﺗ صاﻮﺧ ﻪﮐ ﺪﻨﺷﺎﺑ ﯾ

ا ﻪ ي ﻧﺎﻣرد و ﯽ نآ ﻧ ﺎﻫ ﯿ راﺪﻘﻣ ﻪﺑ ﺰ

زﯾ دﺎ ي ا ﻪﺑ ﯾ ﮐﺮﺗ ﻦ ﯿ ﺖﺳا طﻮﺑﺮﻣ تﺎﺒ .

ﻤﻫ ﻪﺑ ﯿ ا رد ﺮﻃﺎﺧ ﻦ ﯾ

ﻦ

ﭘ ﺮﺛا ﺶﻫوﮋﭘ ﯿ

ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي و ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ ﻒﻠﺘﺨﻣ

راﺪﻬﮕﻧ ي ﮐﺮﺗ راﺪﻘﻣ رد ﯿ

ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ

ﺪ ي ﺳرﺮﺑ درﻮﻣ ﯽ

راﺮﻗ

ﺖﻓﺮﮔ .

ﺎﺘﻧ ﯾ ﺎﻘﻣ زا ﻞﺻﺎﺣ ﺞ ﯾ

ﺎﻫرﺎﻤ ي

راد ي ) 05 /0 ( p<

ور ﯾ ﮐﺮﺗ راﺪﻘﻤ ﯿ

تﺎﺒ

ﺋﻮﻧوﻼﻓ ﯿ ﺪ ي ﺎﻫردﻮﭘ ي ﭘ ﯿ ﺪﻨﺘﺷاد زﺎ . زور رد 1 ﺎﻫﺎﻣد رد ي 80

و داﺮﮕ 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﺑ داﺮﮕ ﯿ ﺮﺘﺸ ﯾ ﮐﺮﺗ راﺪﻘﻣ ﻦ ﯿ

تﺎﺒ ﺋﻮﻧوﻼﻓ

ﯿ ﺪ ي ﻟﺎﺣ رد ؛دﻮﺑ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﯽ

ﺮﺘﻤﮐ ﻪﮐ ﯾ ﻦ

ﺎﻣد رد راﺪﻘﻣ ي

ﭘ ﻪﺑ طﻮﺑﺮﻣ داﺮﮕ ﯿ

ﺗ ﺶ ﯿ ﺎﺑ رﺎﻤ

ﺑﺎﺘﻣ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺎﻣد رد و ﻢ ي

اﺮﮕ ﭘ ﻪﺑ د ﯿ ﺶ

ﺗﯿ ﺖﺳا هدﻮﺑ ﮏﻤﻧ ﺎﺑ رﺎﻤ )

ﻞﮑﺷ 5 و 6 .(

زور رد 1 ندﺮﮐ ﮏﺸﺧ

ﺎﻣد رد ي 80 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

90 ﻪﺟرد

ﺘﻧﺎﺳ ﯿ ﺗ رد داﺮﮕ ﯿ

ﺳا رﺎﻤ ﯿ ﻐﺗ ﺪ ﯿﯿ ﺮ ي ﻟو ؛ﺖﺷاﺪﻧ دﻮﺟو ﯽ

رد

ﭘ و ﺪﻫﺎﺸﻬﻧﻮﻤﻧ ﯿ

ﺗ ﺶ ﯿ ﮐﺮﺗ راﺪﻘﻣ ﮏﻤﻧ ﺎﺑ رﺎﻤ ﯿ

ﺪ ي رد

90 د ﺘﻧﺎﺳ ﻪﺟر ﯿ داﺮﮕ

ﺑﯿ ﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ ﺮﺘﺸ ﯽ

راد ي ﺑ ﯿ نآ ﻦ ﺖﺷاد دﻮﺟو ﺎﻫ .

ﻃ رد ﯽ راﺪﻬﮕﻧ ي ﮐﺮﺗ راﺪﻘﻣ ﯿ ﺋﻮﻧوﻼﻓ تﺎﺒ ﯿ

ﺪ ي ﭘ ﺶﻫﺎﮐ ًﺎﻣﻮﻤﻋ ﯿ

اﺪ

دﺮﮐ ) ﻞﮑﺷ 5 و 6 .(

د تﺎﻌﻟﺎﻄﻣ رد ﯾ

ﻧ ﺮﮕ ﯿ ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ ﺰ

ﮐﺮﺗ ﻪﮐ ﯿ ﻠﻨﻓ تﺎﺒ ﯽ ﺋﻮﻧوﻼﻓ ﺪﻨﻧﺎﻣ ﯿ

ﺪﺣ ﺎﺗ ﺎﻫﺪ ي

ﻃ رد ﯽ راﺪﻬﮕﻧ ي

ﭘ ﺶﻫﺎﮐ ﯿ ﻣ اﺪ ﯽ ﺪﻨﻨﮐ . زور رد ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ رد و ﺮﺧآ ي

ﺑ داﺮﮕ ﯿ ﺮﺘﺸ ﯾ ﮐﺮﺗ راﺪﻘﻣ ﻦ ﯿ

ﺪ ي طﻮﺑﺮﻣ

ﭘ ﻪﺑ ﯿ ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﮏﻤﻧ و ﻢ ﯾ

راﺪﻘﻣ ﻦ

ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﻟﺎﺣ رد ؛دﻮﺒﻟﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ و ﺪ ﯽ

ﻪﮐ

ﺑﯿ ﺮﺘﺸ ﯾ ا راﺪﻘﻣ ﻦ ﯾ

ﮐﺮﺗ ﻦ ﯿ ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ رد تﺎﺒ ي

90

ﺮﮕ ﭘ ﻪﺑ طﻮﺑﺮﻣ دا ﯿ

ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﺮﺘﻤﮐ و ﺪ ﯾ

نآ ﻦ

ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ دﻮﺑ ﻢ . ندﺮﮐ ﮏﺸﺧ

ﺎﻣد رد ي 80 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

رد داﺮﮕ

ﭘ درﻮﻣ ﯿ ﺗ ﺶ ﯿ ﻐﺗ ﮏﻤﻧ ﺎﺑ رﺎﻤ ﯿﯿ

ﺮ ي ﻟو ؛دﺮﮑﻧ ﻞﺻﺎﺣ ﯽ

درﻮﻣ رد

ﭘﯿ ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﮐﺮﺗ راﺪﻘﻤﻟﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ و ﺪ ﯿ

ﺪ ي رد

ﻪﺟرد

ﺘﻧﺎﺳ ﯿ ﺑ داﺮﮕ ﯿ ﻮﺑ ﺮﺘﺸ ﻨﻌﻣ فﻼﺘﺧا ﻪﮐ د ﯽ

راد ي ﺑ ﯿ نآ ﻦ دﻮﺟو ﺎﻫ

ﺖﺷاد .

) ،نارﺎﮑﻤﻫ و ﺎﻣرﺎﺷ 2015

،نارﺎﮑﻤﻫ و چﺎﻧﺎﻣ ؛ 2004

( ﻃ رد ﯽ

ﯾ ﺳرﺮﺑ ﮏ ﯽ ور ي 6 ﭘ عﻮﻧ ﯿ ﺑ زﺎ ﯿ ﻧدﺮﮐ نﺎ ﻫد تراﺮﺣ زا ﺪﻌﺑ ﻪﮐ ﺪ ﯽ

ﭘﯿ رد زﺎ ﯾ ﺎﻣد ﮏ ي ﻌﻣ ﯿ ﺋﻮﻧوﻼﻓ راﺪﻘﻣ ،ﻦ ﯿ

ﺎﻫﺪ ي ﺶﻫﺎﮐ ﻞﮐ ﯾ

ﺖﻓﺎ

ﻣ نﺎﺸﻧ ﻪﮐ ﯽ ﺧﺮﺑ ﺪﻫد ﯽ ﺋﻮﻧوﻼﻓ زا ﯿ

ﺑ زا ًﻵﺎﻤﺘﺣا ﺎﻫﺪ ﯿ

ﺪﻧا ﻪﺘﻓر ﻦ .

Fig 5 Effect of storage on flavonoids of dried onion powder at 80 °C.

(6)

Fig 6 Effect of storage on flavonoids of dried onion powder at 90 °C.

3 - 4 - pH

ﺎﺘﻧ ﯾ ﺎﻘﻣ زا ﻞﺻﺎﺣ ﺞ ﯾ

ﺎﻫرﺎﻤ ي

راد ي ) 05 /0 p<

( ور ي راﺪﻘﻣ ﭘ ردﻮﭘpH

ﯿ زﺎ

رﻮﻃ ؛ﺪﻨﺘﺷاد ي

زور رد ﻪﮐ 1

ﺎﻣد رد ي 80 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

داﺮﮔ

ﺑﯿ ﺮﺘﺸ ﯾ راﺪﻘﻣ ﻦ ﭘ ردpH

ﯿ ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ و ﻢ

ﺮﺘﻤﮐ ﯾ ﭘ رد راﺪﻘﻣ ﻦ ﯿ

ﺗ ﺶ ﯿ ﺳا و ﮏﻤﻧ ﺎﺑ رﺎﻤ ﯿ

ﺪﺷ هﺪﻫﺎﺸﻣﺪ )

ﻞﮑﺷ

7 .(

ﺎﻣد رد ي 90 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

ﺑ داﺮﮔ ﯿ ﺮﺘﺸ ﯾ راﺪﻘﻣ ﻦ ﭘ رد pH

ﯿ ﺶ

ﺗﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﻢ ﯾ ﭘ رد راﺪﻘﻣ ﻦ ﯿ

ﺗ ﺶ ﯿ رﺎﻤ ﺎﺑ

ﺳا ﯿ ﺪﺷ هﺪﻫﺎﺸﻣ ﺪ )

ﻞﮑﺷ 8 .(

80 ﻪﺟرد

ﺘﻧﺎﺳ ﯽ ﺎﻣد ﻪﺑ ﺖﺒﺴﻧ داﺮﮔ ي

90 ﺘﻧﺎﺳ ﻪﺟرد ﯽ

ﺐﺟﻮﻣ ًﺎﻣﻮﻤﻋ داﺮﮔ

اﺰﻓا ﯾ راﺪﻘﻣ رد ﺶ ﺪﺷ pH

.

ﻃ رد ﯽ راﺪﻬﮕﻧ ي راﺪﻘﻣ زور ﺎﺗ pH

30 اﺰﻓا ًﺎﻣﻮﻤﻋ ﯾ

ﻟو ،ﺶ ﯽ زا

زور 30 ﺶﻫﺎﮐ ﺪﻌﺑ ﻪﺑ ﯾ

ﺖﻓﺎ . ﺎﻣد رد و ﺮﺧآ زور رد ي

80 ﻪﺟرد

ﺘﻧﺎﺳ ﯽ ﺑداﺮﮔ ﯿ ﺮﺘﺸ ﯾ ﻦ راﺪﻘﻣ ﭘ ﻪﺑ طﻮﺑﺮﻣ pH

ﯿ ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﺘﻤﮐ و ﻢ ﯾ

ﭘ ﻪﺑ طﻮﺑﺮﻣ نآ ﻦ ﯿ

ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﺪ

ﺳ ﯿ ﺮﺘ ﯾ ﻟﺎﺣ رد ؛دﻮﺑ ﮏ ﯽ

ﺎﻣد رد ﻪﮐ ي

داﺮﮔ رد pH

ﭘﯿ ﺗ ﺶ ﯿ ﺑﺎﺘﻣ ﺎﺑ رﺎﻤ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺑ ﻢ ﯿ ﺮﺘﺸ ﯾ ﭘ رد و ﻦ ﯿ ﺗ ﺶ ﯿ ﺎﺑ رﺎﻤ

ﺳا ﯿ ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﺮﺘﻤﮐ ﮏ ﯾ دﻮﺑ ﻦ . ﺎﺘﻧ ﯾ رد ﺮﺧآ زور رد ﻪﮐ داد نﺎﺸﻧ ﺞ

ﺎﻣد ﻪﺑ ﺖﺒﺴﻧداﺮﮔ ي

80

ﺘﻧﺎﺳ ﻪﺟرد ﯽ

ﭘ ردداﺮﮔ ﯿ ﺗ ﺶ ﯿ ﺳا ﺎﺑ رﺎﻤ ﯿ ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﻐﺗ ﮏﻤﻧ و ﮏ ﯿﯿ

ﺮ ي

ﻟو ﺖﺷاﺪﻧ دﻮﺟو ﯽ

ﭘ و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ رد ﯿ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﻢ 80 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﺑداﺮﮕ ﯿ زا ﺮﺘﺸ 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

داﺮﮕ

ﻨﻌﻣ فﻼﺘﺧا ﻪﮐ دﻮﺑ ﯽ

راد ي ﺑ ﯿ نآ ﻦ ﺖﺷاد دﻮﺟو ﺎﻫ .

Fig 7 Effect of storage on pH of dried onion

powder at 80 °C.

Fig 8 Effect of storage on pH of dried onion powder at 90 °C.

ﺖﺑﻮﻃر تاﺮ ﯿﯿ ﻐﺗ - 5 - 3

ﻣﺎﻤﺗ ﯽ ﻪﻧﻮﻤﻧ ﮏﺸﺧ رد ﺎﻫ ﺑﺎﮐ ﻦﮐ

ﯿﺘﻨ ﯽ ﺎﻫﺎﻣد رد ي 80 ﻪﺟرد

ﺘﻧﺎﺳ ﯿ و داﺮﮕ 90 ﺘﻧﺎﺳ ﻪﺟرد ﯿ

ﺳر ﺎﺗ داﺮﮕ ﯿ

ﺖﺑﺎﺛ ﺖﺑﻮﻃر ﻪﺑ نﺪ 6

ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز تﺪﻣ و ﺪﻧﺪﺷ ﮏﺸﺧﺪﺻرد نوآ رد ﺎﻫ

داﺮﮕ 6 نوآ و ﺖﻋﺎﺳ 90

داﺮﮕ 5

ﺖﻋﺎﺳ ﻣﺎﺠﻧا لﻮﻃ ﻪﺑ ﯿ

ندﺮﮐ ﮏﺸﺧ رد ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ و ﺪ

ﻪﻧﻮﻤﻧ نوآ ﺎﺑ ﺎﻫ 80

نﺪﺷ ﮏﺸﺧ نﺎﻣز تﺪﻣ داﺮﮕ

ﺑﯿ ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ زا ﺮﺘﺸ ي

ﻪﮐ دﻮﺑ داﺮﮕ

ﻨﻌﻣ فﻼﺘﺧا ﯽ

راد ي ﺑ ﯿ نآ ﻦ رﻮﻄﺑ ؛ﺖﺷاد دﻮﺟو ﺎﻫ ي

ﺎﺑ ﻪﮐ

اﺰﻓا ﯾ اﺬﻏ هدﺎﻣ ﻞﺧاد زا ﺖﺑﻮﻃر جوﺮﺧ ﺖﻋﺮﺳ ،ﺎﻣد ﺶ ﯾ

ﯽ

ﺰﻓا اﯾ ﺶ ﯾ ﺖﻓﺎ . ﻃ رد ﯽ راﺪﻬﮕﻧ ي ﺎﻫردﻮﭘ ، ي ﭘ ﯿ ﮐ رد زﺎ ﯿ ﻪﺴ ﺎﻫ ي

ﻏﯿ راﺪﻬﮕﻧ ﺖﺑﻮﻃر ﻪﺑ ذﻮﻔﻧ ﻞﺑﺎﻗ ﺮ ي

ﻤﻫ ﻪﺑ ؛ﺪﻧﺪﺷ ﯿ

ﻟد ﻦ ﯿ ﻞ

اﻮﺘﺤﻣ ي ﺘﺑﻮﻃر ﯽ نآ ﻃ رد ﺎﻫ ﯽ راﺪﻬﮕﻧ ي ﺪﻧﺎﻣ ﺖﺑﺎﺛ .

نارﺎﮑﻤﻫ و مﻼﻋ )

2014 ( ﺳرﺮﺑ رد ﯽ ﺳ ﯿﺘﻨ ﯿ ﭘ نﺪﺷ ﮏﺸﺧ ﮏ ﯿ

زﺎ

ﺑﯿ اﺰﻓا ﺎﺑ نﺪﺷ ﮏﺸﺧ ﺖﻋﺮﺳ ﻪﮐ ﺪﻧدﺮﮐ نﺎ ﯾ

تراﺮﺣ ﻪﺟرد ﺶ

اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ 22] .[ ﺎﺘﻧ ﯾ ا زا ﻞﺻﺎﺣ ﺞ ﯾ

ﺳرﺮﺑ ﻦ ﯽ ﺎﺘﻧ ﺎﺑ ﯾ ﺞ

راد ﺖﻘﺑﺎﻄﻣ ﺮﺿﺎﺣ ﺶﻫوﮋﭘ د.

(7)

4 - ﺘﻧ ﯿ ﮔ ﻪﺠ ﯿﺮ ي

ﺎﺘﻧ ﯾ ا زا ﻞﺻﺎﺣ ﺞ ﯾ

ﭘ زا هدﺎﻔﺘﺳا ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ ﯿ

ﺶ

ﺗﯿ ﺎﻫرﺎﻤ ي ﺳا ﻒﻠﺘﺨﻣ ﯿ

ﺳ ﺪ ﯿ ﺮﺘ ﯾ ﺑﺎﺘﻣ ،ﮏ ﯽ ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﮏﻤﻧ و ﻢ

ﻨﻌﻣ ﺮﺛا ﯽ راد ي ) 05 /0

<

(p ور ي ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﺎﻫ

ي هﻮﻬﻗ ا ي ،

وﯾ ﻣﺎﺘ ﯿ ﻦ ﮐﺮﺗ ،C ﯿ ﻓ تﺎﺒ ﺋﻮﻧوﻼ ﯿ ﺪ ي و رﻮﻄﺑ ؛ﺖﺷاد pH ي

ﻪﮐ

ﺎﻫﺎﻣد زا هدﺎﻔﺘﺳا ي

ﺣ رد ﻻﺎﺑ ﯿ

اﺰﻓا ﺐﺟﻮﻣ ندﺮﮐ ﮏﺸﺧ ﻦ ﯾ

ﺶ

ﻨﻌﻣ ﯽ راد ) 05 /0

<

(p ﻪﻧاﺪﮕﻧر راﺪﻘﻣ ﺎﻫ

ي هﻮﻬﻗ ا ي ﻪﺑ ﺖﺒﺴﻧ

ﺎﻫﺎﻣد ي ﺎﭘ ﯾﯿ ﺪﺷ ﻦ . ﻨﭽﻤﻫ ﯿ ﭘ زا هدﺎﻔﺘﺳا ،ﻦ ﯿ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﺮﻃ زا ﻢ ﯾ هوﺮﮔ ندﺮﮐ ﻪﮐﻮﻠﺑ ﻖ ﺎﻫ

ي ﻧﻮﺑﺮﮐ ﯿ ﺎﻫﺪﻨﻗ ﻞ ي

ﺣا ﯿ ﺑ هﺪﻨﻨﮐ ﺎ ﯿ ﺮﺘﺸ ﯾ ﺛﺄﺗ ﻦ ﯿ ﭘ ردﻮﭘ ﮓﻧر دﻮﺒﻬﺑ رد ار ﺮ ﯿ

ﻟﻮﺗ زﺎ ﯿ ﺪ ي

ﺖﺷاد . ﻣ ﻞﮐ رد ﯽ ﺘﻧ ناﻮﺗ ﯿ ﺗ ﻪﮐ ﺖﻓﺮﮔ ﻪﺠ ﯿ

ﻫدرﺎﻤ ﯽ ﺑﺎﺘﻣ ﺎﺑ ﯽ

ﻔﻟﻮﺳ ﯿ ﺪﺳ ﺖ ﯾ ﭘ ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ ﮏﻤﻧ و ﻢ ﯿ

دﻮﺒﻬﺑ ﺐﺟﻮﻣ زﺎ

ﺎﭘ ،ﮓﻧر ﯾ راﺪ ي و ﯾ ﻣﺎﺘ ﯿ ﻦ رﺎﮔﺪﻧﺎﻣ ،C ي

ﺑ ﯿ ﮐﺮﺗ ﺮﺘﺸ ﯿ تﺎﺒ

ﺋﻮﻧوﻼﻓ ﯿ ﺪ ي ﭘ ردﻮﭘ ﯿ ﻟﻮﺗ زﺎ ﯿ ﺪ ي ﺪﺷ .

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Effect of different pretreatments before hot air drying of onion on its powder quality during storage

Farahian, N. ¹ , Azadmard-Damirchi, S. ^{2, 3}

1. Department of Food Science and Technology, Shabestar Branch, Islamic Azad University, Shabestar, Iran 2. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran 3. Food and Drug Safety Research Center,Health Management and Safety Promotion Research Institute,Tabriz

University of Medical Sciences,Tabriz,Iran (Received: 2017/05/19 Accepted:2017/05/12)

Dried and powdered onionshave many applications in food production.But during onion drying, non- enzymatic browning reaction happens which decreases its quality. In this study, different pretreatments before onion drying were used to prevent destructive reactions. After pealing and grating the onions, they were treated with three treatment methods of sodium metabisulphite 0.5%, citric acid with pH=4 and 10% salt (NaCl) for two minutes. Then, the treated onions were dried at cabinet dryer at two temperatures of 80⁰C and 90⁰C till reaching moisture content of 6% and the produced powders were kept for two months at room temperature and qualitative tests were carried out on them at days 1,30 and 60. Results showed that the pretreatments had significant effects(p<0.05) on vitamin C, brown pigments content, flavonoid compounds, pH. Application of sodium metabisulphite caused vitamin C maintenance and reduced color of onion powder. Using of 90°Cfor dryingincreased brown pigments amount in produced onion powder. Furthermore,using of acid and sodium metabisulphitepretreatments reduced and increased pH of the samples, respectivelly.Using of saltpretreatmentreduced amount of brown pigments and onion powder color. On the other hand, in all pretreatments,the flavonoid compounds amount and vitamin C decreased during storage time, but pH value increased till 30 days and decreased after 30 days. The overall results showed that, sodium metabisulphite and saltpretreatments, before drying of onion, improved color, vitamin C stability and durability of flavonoid compounds, in produced onion powder.

Key words: Onion powder, Pretreatment, Drying, Durability, Qualitative features