ﺳرﺮﺑ ﯽ ﻫدﻮﺗﺮﭘ ﺮﺛا ﯽ
ور ﺎﻣﺎﮔ ي
ﮐوﺮﭼ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ
ﻃ بآ دﺪﺠﻣ بﺬﺟ و ﯽ
ﻪﻤﮐد چرﺎﻗ ندﺮﮐ ﮏﺸﺧ ا
ي
ﻌﻧ شﺎﺗﺮﻓ نﺎﺴﺣا ﯿﻤ
1
ﯽ دﺎﻫ ﺪﻤﺤﻣ ، ي
ﺎﺿﺎﻘﺗ شﻮﺧ
2
ﻠﺳ ،
ﯿ ﺳﺎﺒﻋ نﺎﻤ
3
ﯽ
1 - ﻮﺠﺸﻧاد ي ﺳﺎﻨﺷرﺎﮐ ﯽ ﺳﺪﻨﻬﻣ هوﺮﮔ ﺪﺷرا ﯽ
ﻧﺎﮑﻣ ﯿ ﺑ ﮏ ﯿ ﺳﻮ ﯿ
،ﻢﺘﺴ ﺑﺮﺗ هﺎﮕﺸﻧاد ﯿ سرﺪﻣ ﺖ
2 - ﺸﻧاد ﯿ ﺳﺪﻨﻬﻣ هوﺮﮔ رﺎ ﯽ
ﻧﺎﮑﻣ ﯿ ﺑ ﮏ ﯿ ﺳﻮ ﯿ ﺑﺮﺗ هﺎﮕﺸﻧاد ،ﻢﺘﺴ ﯿ
سرﺪﻣ ﺖ
3 - ﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ دﺎﺘﺳا ﯽ
ﺎﻨﺻ ﯾ اﺬﻏ ﻊ ﯾ ﯽ
، ﺑﺮﺗ هﺎﮕﺸﻧاد ﯿ سرﺪﻣ ﺖ
) رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 22 / 05 / 96 رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 01 / 08 / 96 (
ﮑﭼ ﯿ هﺪ
ﮐﯿ ﻔﯿ ﺖ ﻧ ﺎﻬ ﯾ ﯽ هﺪﺷ ﮏﺸﺧ لﻮﺼﺤﻣ ﻪﺑ
ناﻮﻨﻋ ﯾ ﮑ ﯽ ﺺﺧﺎﺷ زا ﺎﻫ ي ﻢﻬﻣ رد آﺮﻓ ﯾ ندﺮﮐ ﮏﺸﺧﺪﻨ ﺎﺑ
ﯾﺪ درﻮﻣ ﮔ راﺮﻗ ﻪﺟﻮﺗ ﯿ
دﺮ . ا رد ﯾ ﻘﺤﺗ ﻦ ﯿ ﺛﺄﺗ ،ﻖ ﯿ زد ﺮ
ﻫدﻮﺗﺮﭘ ﯽ ﺎﻣﺎﮔ ) 0 ، 2/
1 ، 4/
2 و 6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ( ﺎﻣد ، ي ندﺮﮐ ﮏﺸﺧ )
50 ، 60 و 70 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ ( چرﺎﻗ شﺮﺑ ﺖﻣﺎﺨﺿ و ﺎﻫ
) 3 و 5 ﻣ ﯿﻠ ﯽ ﺮﺘﻣ ( ور ي ﻣ ﯿ ناﺰ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﺳرﺮﺑ درﻮﻣ بآ دﺪﺠﻣ بﺬﺟ و ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﮏﺸﺧ ﻂﺳﻮﺗ ندﺮﮐ ﮏﺸﺧ ﻻ ﻦﮐ
ﯾ ﺎﻨﺒﻣ ﺮﺑ كزﺎﻧ ﻪ ي
ﺷﺎﻣ ﻪﻧﺎﻣﺎﺳ ﯿ
ﺑ ﻦ ﯿﺎﻨ ﯾ ﯽ دﺮﮔ لﺎﻤﻋا ﯾﺪ
.
ﺎﺘﻧ ﯾ ور ﺎﻫرﻮﺘﮐﺎﻓ ﻞﺑﺎﻘﺘﻣ و هدﺎﺳ ﺮﺛاداد نﺎﺸﻧ ﺞ ي
ﻣ ﯿ ﮐوﺮﭼ ناﺰ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﻨﻌﻣ دراﻮﻣ ﺮﺜﮐا رد بآ دﺪﺠﻣ بﺬﺟ و ﯽ
دﻮﺑ راد ) 01 /0 P<
.(
اﺰﻓا ﺎﺑ ﯾ زد ﺶ
ﻫدﻮﺗﺮﭘ ﯽ ﮐوﺮﭼ ، ﯿ ﮔﺪ ﯽ ﻣ ﻪﺑ ﯿ ﺋﺰﺟ ناﺰ ﯿ اﺰﻓﺎ ﯾ ﺶ ﯾ ﻣ و ﺖﻓﺎ ﯿ ﻪﻧﻮﻤﻧ رد بآ بﺬﺟ زﺎﺑ ناﺰ ﺎﻫ
ي ﻨﻫﺪﺷ ﮏﺸﺧ ﯿ
اﺰﻓا ﺎﺑ ﺰ ﯾ دﻮﺑ هاﺮﻤﻫ ﺶ .
ﻨﭽﻤﻫ ﯿ ﺑ ،ﻦ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ زﺎﺑ ناﺰ
ﺮﺑاﺮﺒﺑآ بﺬﺟ 43g/g
/3 زد ﻪﺒﻃﻮﺑﺮﻣ 6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ندﺮﮐ ﮏﺸﺧ يﺎﻣد و 60
ﺖﻣﺎﺨﺿرد و سﻮﯿﺴﻠﺴﻬﺟرد 3
ﯽﻠﯿﻣ دﻮﺑﺮﺘﻣ . ﺎﻬﻧ رد ﯾ اﺰﻓا ﺎﺑ ،ﺖ ﯾ ﺶﻫﺎﮐ و ﺎﻣد ﺶ
ﻪﻧﻮﻤﻧ شﺮﺑ ﺖﻣﺎﺨﺿ ﻫ
ﻣ ،ﺎ ﯿ ﮐوﺮﭼ ناﺰ ﯿ ﮔﺪ ﯽ ﻧ چرﺎﻗ ﯿ اﺰﻓاﺰ ﯾ ﺶ ﯾ رﻮﻃ ﻪﺑ ؛ﺖﻓﺎ ي
ﺮﺘﻤﮐ ﻪﮐ ﯾ ﺑ و ﻦ ﯿ ﺮﺘﺸ ﯾ ﮐوﺮﭼ ﺺﺧﺎﺷ راﺪﻘﻣ ﻦ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﺗﺮﺗ ﻪﺑ ﯿ ﺐ 461 /0 و
667 /0 دﻮﺑ .
ﻠﮐ ﯿ نﺎﮔژاو ﺪ : ﻫدﻮﺗﺮﭘ ﯽ ﮐارﻮﺧ چرﺎﻗ ،ندﺮﮐ ﮏﺸﺧ ،ﺎﻣﺎﮔ ﯽ
ﮐوﺮﭼ ، ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ بآ دﺪﺠﻣ بﺬﺟ ، .
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
:
ir . ac . modares
@ khoshtag
1 - ﻪﻣﺪﻘﻣ
ﻗ ﮐارﻮﺧ چرﺎ ﯽ
ﻪﻤﮐد ا
1ي هدروآﺮﻓ ﻪﻠﻤﺟ زا ﺎﻫ
ي زروﺎﺸﮐ ي
ﻣ ﯽ ﮐ ﻪﮐ ﺪﺷﺎﺑ ﯿﻔ
ﯿ ﻟد ﻪﺑ نآ ﺖ ﯿ
ﺬﻐﻣ داﻮﻣ ندﻮﺑ اراد ﻞ ي
و
ﺳﺎﺴﺣ ﯿ ﺛﺄﺗ ﺖﺤﺗ ﺖﻋﺮﺳ ﻪﺑ ،ﺖﻓﺎﺑ ﺖ ﯿ
راﺮﻗ ﻒﻠﺘﺨﻣ ﻞﻣاﻮﻋ ﺮ
ﻣ ﺪﺳﺎﻓ و ﻪﺘﻓﺮﮔ ﯽ
دﻮﺷ . ﮏﺸﺧ ندﺮﮐ ﯾ ﮑ ﯽ ﻢﻬﻣ زا ﺮﺗ ﯾ ﻦ
شور ﺎﻫ ي راﺪﻬﮕﻧ ي ﺗﻻﻮﺼﺤﻣ ﯽ ﺖﺳا نآ ﺖﺑﻮﻃر ﻪﮐ ﻻﺎﺑ ﺎﻫ
ي
90 ﻣﺪﺻرد ﯽ ﮐارﻮﺧ چرﺎﻗ ﻪﮐ ،ﺪﺷﺎﺑ ﯽ
ا وﺰﺟ ﻢﻫ ﯾ
ﻪﺑ ﻪﺘﺳد ﻦ
ﻣ رﺎﻤﺷ ﯽ دور 1] .[ ﻧﻻﻮﻃ هزوﺮﻣا ﻪﮐ ﺖﺳا ﺮﮐذ ﻪﺑ مزﻻ ﯽ
ندﻮﺑ
ﮏﺸﺧ نﺎﻣز هﺮﻬﺑ ﺶﻫﺎﮐ ،ندﺮﮐ
رو ي ﮐ ﺶﻫﺎﮐ ، ﯿﻔ ﯿ داﻮﻣ ﺖ اﺬﻏ ﯾ ﯽ
ژﺮﻧا ندﻮﺑ ﻻﺎﺑ و هﺪﺷ ﮏﺸﺧ ي
ﻓﺮﺼﻣ ﯿ ﮔرﺰﺒﻌﻧاﻮﻣ ﻪﺒ ﯽ
اﺮﺑ ي
دﺮﺑرﺎﮐ و ﻪﻌﺳﻮﺗ ﮏﺸﺧ
ﻦﮐ ﺪﺒﺗ ﺎﻫ ﯾ هﺪﺷ ﻞ ﺪﻧا 2] .[ ﯾ ﮑ ﯽ زا
ﺮﺘﻤﻬﻣ ﯾ ﻦ ﻐﺗ ﯿﯿ تاﺮ ﻓ ﯿﺰ ﯾ ﮑ ﯽ ﻪﮐ ﻃ ﯽ آﺮﻓ ﯾ ﺪﻨ ﮏﺸﺧ ندﺮﮐ داﻮﻣ
اﺬﻏ ﯾ ﯽ اﯾ دﺎﺠ ﻣ ﯽ
،دﻮﺷ ﺶﻫﺎﮐ ﻢﺠﺣ نآ ﺖﺳا . زا ﺖﺳد نداد
ﺖﺑﻮﻃر و مﺮﮔ نﺪﺷ ﺚﻋﺎﺑ هدﺎﻣ اﯾ
دﺎﺠ ﺶﻨﺗ رد رﺎﺘﺧﺎﺳ ﻟﻮﻠﺳ ﯽ
داﻮﻣ اﺬﻏ ﯾ ﯽ ﻣ ﯽ دﺮﮔ د ﺘﻧ ﻪﮐ ﯿ ﻪﺠ ي اﯾ ﻦ
،ﺖﻟﺎﺣ ﻐﺗ ﯿﯿ ﺮ ﻞﮑﺷ و
ﺶﻫﺎﮐ دﺎﻌﺑا نآ ﺖﺳا . ﮐوﺮﭼ ﺮﮔا ﯿ ﮔﺪ ﯽ ﺖﻤﺴﻗ زا ﺎﻫ
ي ﻠﺧاد ﯽ و
ﺟرﺎﺧ ﯽ ﺶﻨﺗ ترﻮﺻ نآ رد ،دﻮﺷ لﺮﺘﻨﮐ هدﺎﻣ ﺎﻫ
ي ﻟﻮﻠﺳ ﯽ رد و
ﺘﻧﯿ ﮔدرﻮﺧ كﺮﺗ ﻪﺠ ﯽ
ﻣ ﺶﻫﺎﮐ ﯽ ﯾ ﺪﺑﺎ 3] .[ هزوﺮﻣا ﯾ ﮑ ﯽ زا
ﻨﮑﺗ ﯿ ﮏ ﺎﻫ ي ﻮﻧ ﯾ اﺮﺑ ﻦ ي هزاﺪﻧا ﮔﯿ ﺮ ي ﻣ ﯿ ﮐوﺮﭼ ناﺰ ﯿ
ﮔﺪ ﯽ ﺣ رد ﯿ ﻦ
ﺷﺎﻣ شور زا هدﺎﻔﺘﺳا ،نﺪﺷ ﮏﺸﺧ ﯿ
ﺑ ﻦ ﯿ ﺎﻨﯾ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ 4] .[
هار ﻞﺣ ﺎﻫ ي ﻔﻠﺘﺨﻣ ﯽ اﺮﺑ ي ﮐ و تﺎﻔﻠﺗ ﺶﻫﺎﮐ ﯿﻔ
ﯿ چرﺎﻗ ﺖ
ﮐارﻮﺧ ﯽ آﺮﻓ رد ﯾ ﭘ ندﺮﮐ ﮏﺸﺧ ﺪﻨ ﯿ
ﻪﻤﻫ ﻪﮐ ﺖﺳا هﺪﺷ دﺎﻬﻨﺸ ي
نآ ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﺮﺑ ﺎﻫ ﭘ ،ﺐﺳﺎﻨﻣ ﻦﮐ
ﯿ ﺶ ﺗﯿ زا ﻞﺒﻗ چرﺎﻗ رﺎﻤ
ﮏﺸﺧ ا و ندﺮﮐ ﯾ
ﺎﺒﻧ لﻮﺼﺤﻣ ﻪﮑﻨ ﯾ
هﺮﺘﺴﮔ رد ﺪ ي
ﺖﺑﻮﻃر
ﻧاﺮﺤﺑ ﯽ ﺎﻣﺮﮔ ﺮﺑاﺮﺑ رد ي
ﻏ ﯿ روﺮﺿﺮ ي ﮐﺎﺗ ،ﺪﺷﺎﺑ ﯿ ﺪﻧراد ﺪ 5] ، 6 . [
ﻨﭽﻤﻫ ﯿ
،ﻦ بآ دﺪﺠﻣ بﺬﺟ ﯾﮑ
ﯽ ﻢﻬﻣ زا ﺮﺗ ﯾ شور ﻦ اﺮﺑ ﺎﻫ ي
ﻌﺗ ﯿﯿ ﮐ ﻦ ﯿﻔ ﯿ ﻣ هﺪﺷ ﮏﺸﺧ تﻻﻮﺼﺤﻣ ﺖ ﯽ
ﺪﺷﺎﺑ 7] .[ اﺬﻏ داﻮﻣ ﯾ ﯽ
اﺮﺷ ﺖﺤﺗ ﻪﮐ ﯾ
ﻬﺑ ﻂ ﯿ ﻣ ﮏﺸﺧ ﻪﻨ ﯽ
ﻪﻣﺪﺻ ،ﺪﻧﻮﺷ ي
ﺮﺘﻤﮐ ي ﻞﻤﺤﺘﻣ
ﺮﺳ و هﺪﺷ ﯾﻊ
ﻞﻣﺎﮐ و ﺮﺗ ﻣ بآ بﺬﺟ ﺮﺗ
ﯽ ﺪﻨﻨﮐ 8] . [ بﺬﺟ ﺮﮔا
ﺮﺳ بآ ﯾ ا رد ،دﻮﺷ مﺎﺠﻧا ﻞﻣﺎﮐ و ﻊ ﯾ
و ترﻮﺻ ﻦ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي
رﺎﺘﺧﺎﺳ ي و ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ﮐ و هﺪﺷ ﻆﻔﺣ لﻮﺼﺤﻣ ﯿﻔ
ﯿ ظﺎﺤﻟ زا نآ ﺖ
ﻗﺎﺑ ﺖﺑﺎﺛ ﮓﻧر و ﺖﻓﺎﺑ ،ﻢﻌﻃ ﯽ
ﻣ ﯽ ﺪﻧﺎﻣ 9] .[
لﺎﺳ رد ﺎﻫ ي ﺧا ﯿ ﻨﮑﺗ زا هدﺎﻔﺘﺳا ،ﺮ ﯿ
ﻫدﻮﺗﺮﭘ ﮏ ﯽ
اﺮﺑ ي اﺬﻏ داﻮﻣ ﯾ ﯽ
جاور هﺪﺷ ﮏﺸﺧ ﯾ
ا ﺖﻠﻋ ﻪﮐ ﺖﺳا ﻪﺘﻓﺎ ﯾ
ا دﻮﺒﻬﺑ ﺮﻣا ﻦ ﯾ
ﻨﻤ ﯽ و
اﺰﻓا ﯾ ﻧﺎﻣرﺎﺒﻧا ﺶ ﯽ
اﺬﻏ داﻮﻣ ﯾ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ . ا ﺎﺑ ﯾ ﻘﺤﺗ ،لﺎﺣ ﻦ ﯿ
رد تﺎﻘ
ﻣز ﯿ ﻪﻨ ي ﻫدﻮﺗﺮﭘ زا هدﺎﻔﺘﺳا ﯽ
ﮏﺸﺧ زا ﻞﺒﻗ اﺬﻏ داﻮﻣ ندﺮﮐ
ﯾ ﯽ ﻪﺑ ﻟﺎﺣ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺶﻫﺎﮐ رﻮﻈﻨﻣ
ﯽ ﮐ ﻪﮐ ﯿﻔ ﯿ زا لﻮﺼﺤﻣ ﺖ
ﮐوﺮﭼ ﺮﻈﻧ ﯿ
ﮔﺪ ﯽ ﻗﺎﺑ ﺖﺑﺎﺛ ﺖﻓﺎﺑ و ﮓﻧر ، ﯽ
هدﻮﺑ دوﺪﺤﻣ ،ﺪﻧﺎﻤﺑ
ﺖﺳا . ا رد ﯾ ﮐﺮﺗ زا هدﺎﻔﺘﺳا ،طﺎﺒﺗرا ﻦ ﯿ
زد ،ﻂﺳﻮﺘﻣ تراﺮﺣ ﺐ
ﺎﭘﯾ ﯿ ﻪﺘﺴﺑ و ﻮﺗﺮﭘ ﻦ ﺪﻨﺑ
ي اﺮﺑ ﺐﺳﺎﻨﻣ ي
ﺗﻻﻮﺼﺤﻣ ﯽ ﻤﻣ ﻪﮐ ﻦﮑ
ﻻﺎﺑ زد ﻪﺑ ﺖﺳا ي
ﺳﺎﺴﺣ ﻮﺗﺮﭘ ﯿ
ﻘﻓﻮﻣ ﺎﺑ ،ﺪﻨﻫﺪﺑ نﺎﺸﻧ ﺖ ﯿ
رﺎﮑﺑ ﺖ
ﺖﺳا هﺪﺷ هدﺮﺑ 10]
. [ ﻘﺤﺗ رد ﯿﻘ ﯽ ﻓﺪﺻ چرﺎﻗ ، ﯽ
هﺪﺷ ﻪﻗرو
ﺎﻫزد رد ﺎﻣﺎﮔ ﻮﺗﺮﭘ ﻂﺳﻮﺗ ي
0 ، 5/
0 ، 1 ، 5/
1 و 2 ﮐ ﯿ ﺮﮔﻮﻠ ي
ﭘﯿ ﺶ ﺗﯿ ﺎﻣد رد و رﺎﻤ ي
4/ºC 6 2± / 53 دﺮﮔ ﮏﺸﺧ ﯾﺪ
. هداد ﺎﻫ ي
ﺑﺮﺠﺗ ﯽ ﻪﺑ ﻂﺳﻮﺗ هﺪﻣآ ﺖﺳد 5
اﺮﺑ ﻪﮐ لﺪﻣ ي
ﮏﺸﺧ ﻻ ندﺮﮐ ﯾ ﻪ
ﺮﻌﺗ كزﺎﻧ ﯾ لﺪﻣ ،ﺪﻧدﻮﺑ هﺪﺷ ﻒ زﺎﺳ
ي ﺪﻧﺪﺷ . ﭘ لﺪﻣ ﯿ لﺪﻣ و ﺞ
ﺗﺮﺗ ﻪﺑ رﺎﺸﺘﻧا ﯿ
و ﺐ ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﮏﺸﺧ ﺎﻫزد رد ندﺮﮐ ي
ﺎﭘ ﯾﯿ و ﻦ
لﺪﻣ زا ﺮﺘﻬﺑ ار ﻻﺎﺑ ﺎﻫ
ي د ﯾ ﻤﺨﺗ ﺮﮕ ﯿ ﺪﻧدز ﻦ . ﻨﭽﻤﻫ ﯿ ﻫدﻮﺗﺮﭘ ،ﻦ ﯽ
اﺰﻓا ﺚﻋﺎﺑ ﯾ دﺪﺠﻣ بﺬﺟ ﺪﺻرد و چرﺎﻗ نﺪﺷ ﮏﺸﺧ خﺮﻧ ﺶ
دﺮﮔ بآ ﯾ ﺪ 11] . [ اﺰﻓا ﯾ بآ نﺎﻣﺪﻧار ﺶ ﮔﯿ
ﺮ ي زا ﺰﺒﺳ ي رﻮﮕﻧا ،ﺎﻫ
ﻮﻟآ و 12] ﺳرﺮﺑ و [ ﯽ و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﮏﺸﺧ ﺞﻧﺮﺑ لﻮﺼﺤﻣ ندﺮﮐ
13] مﺪﻨﮔ و[ 14] ﺸﺨﺑ [ ﯽ ﻘﺤﺗ زا ﯿ ﻣز رد هﺪﺷ مﺎﺠﻧا تﺎﻘ ﯿ
ﻪﻨ ي
ﮐﺮﺗ ﯿ ﻫدﻮﺗﺮﭘ ﺐ ﯽ
ﮏﺸﺧ و زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ندﺮﮐ ي
ﻣ ﯽ ﺪﻨﺷﺎﺑ .
ﯾ ﻬﻠﻟاﺪ ﯽ ﻧﯿ ﮕﻧﺎﻬﺟ و ﺎ ﯿﺮ
ي ) 2009 ( ﺷﺎﻣ ﻪﻧﺎﻣﺎﺳ زا ﯿ
ﺑ ﻦ ﯿ ﺎﻨﯾ ﯽ و
ﻨﮑﺗ ﯿ ﻮﺼﺗ شزادﺮﭘ ﮏ ﯾ
اﺮﺑ ﺮ ي ﺳرﺮﺑ ﯽ ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﻻ ﯾﻪ ﺎﻫ ي ﺳ ﯿ ﺐ
ﻣز ﯿﻨ ﯽ ﻃ ﯽ آﺮﻓ ﯾ ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا نﺪﺷ ﮏﺸﺧ ﺪﻨ .
ﻪﻧﺎﻣﺎﺳ رد ﺎﻬﻧآ
ﻮﺼﺗ ﺎﻬﻨﺗ دﻮﺧ ﯾ
رد ار لﻮﺼﺤﻣ ﺢﻄﺳ ﺮ ﯾ
ﺖﻓﺎ ﻣ ﯽ اﺮﺑﺎﻨﺑ ؛ﺪﻧدﺮﮐ ﯾ
،ﻦ
ﺎﻨﺒﻣ ي ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﻐﺗ ار ﯿﯿ ﺤﻣ ،ﺢﻄﺳ تاﺮ ﯿ
ﻣ،ﻂ ﯿ ﺸﮐ ناﺰ ﯿ ﮔﺪ ﯽ و
ﻣﯿ دﺮﮔ ناﺰ ي ﻪﻧﻮﻤﻧ ﺪﻧداد راﺮﻗ ﺎﻫ .
ﺶﻫﺎﮐ ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔﺎﻬﻧآ
اﻮﺘﺤﻣ ي ﺘﺑﻮﻃر ﯽ ﻣ ﻣ ،لﻮﺼﺤ ﯿ ناﺰ ﺸﮐ ﯿ ﮔﺪ ﯽ اﺰﻓا نآ ﯾ ﻣ و ﺶ ﯿ ناﺰ
دﺮﮔ ي ﻣ ﺶﻫﺎﮐ ﯽ ﯾ ﺪﺑﺎ . ﻨﭽﻤﻫ ﯿ رد ،ﻦ ﯾ ﻣ ﻪﮐ ﺪﻨﺘﻓﺎ ﯿ
ﻐﺗ ناﺰ ﯿﯿ تاﺮ
ﺤﻣ و ﺢﻄﺳ ﯿ
ﻪﺑ ﺖﺒﺴﻧ ﻂ ﻟوا ﺖﻟﺎﺣ
ﯿ ﻄﺧ ﻪﻄﺑار ،ﻪ ﯽ
ﺖﺒﺴﻧ ﺎﺑ
اﻮﺘﺤﻣ ي ﺘﺑﻮﻃر ﯽ لﻮﺼﺤﻣ دراد
15] .[ ﻪﻫد رد ﺎﻫ ي ﻪﺘﺷﺬﮔ
ﻘﺤﺗ ﯿ تﺎﻘ هدﺮﺘﺴﮔ ا ي ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﺶﻫﺎﮐ رﻮﻈﻨﻣ ﻪﺑ
زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ي
ژﺮﻧا و ي ﻓﺮﺼﻣ ﯽ ﮏﺸﺧ ﻦﮐ ترﻮﺻ ﺎﻫ
نآ ﺮﺜﮐا ﻪﮐ ﻪﺘﻓﺮﮔ ور ﺎﻫ
ي ﻐﺗ ﯿﯿ ﻨﻓ تﺎﺼﺨﺸﻣ رد ﺮ ﯽ
ﮏﺸﺧ ﻦﮐ ﺎﻫ
دراد ﺰﮐﺮﻤﺗ .
ﺷور زا هدﺎﻔﺘﺳا اﺬﻟ ﯽ
ﺰﻫ ﻢﮐ ﯾ ﻋ رد و ﻪﻨ ﯿ
لﺎﺣ ﻦ
ﭘ نﻮﭽﻤﻫ ﺪﻣآرﺎﮐ ﯿ
ﺗ ﺶ ﯿ مزﻻ ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ لﻮﺼﺤﻣ رﺎﻤ
ﻣ ﺮﻈﻧ ﻪﺑ ﯽ ﺪﺳر . ﻘﺤﺗ رد ﯿ ﺛﺄﺗ ،ﺮﺿﺎﺣ ﻖ ﯿ
ﭘ ﺮ ﯿ ﺗ ﺶ ﯿ ﻫدﻮﺗﺮﭘ رﺎﻤ ﯽ
ور ﺎﻣﺎﮔ ي ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﺣ رﺪﺑآ دﺪﺠﻣ بﺬﺟ و ﯿ
ﮏﺸﺧ ﻦ
ﮐارﻮﺧ چرﺎﻗ نﺪﺷ ﯽ
درﻮﻣ نآ ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺳرﺮﺑ ﯽ ﺖﺳا ﻪﺘﻓﺮﮔ راﺮﻗ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - ﻬﺗ ﯿ ﺎﻣزآ مﺎﺠﻧا و ﻪﻧﻮﻤﻧ ﻪ ﯾ
ﺶ ﺎﻫ
ﮐارﻮﺧ چرﺎﻗ ﯽ
ﻪﻤﮐد ا ي ) Agaricus bisporus (
ﻪﻧﺎﺧرﺎﮐ زا ي
درﻼﻣ چرﺎﻗ )
ا ،جﺮﮐ ،درﻼﻣ ﯾ
ناﺮ ( ﺮﺧ ﯾ راﺪ ي ﺪﺷ . ا رد ﯾ ﻘﺤﺗ ﻦ ﯿ ،ﻖ
ﮏﺸﺧ ﻻ ندﺮﮐ ﯾ ﮐارﻮﺧ چرﺎﻗ كزﺎﻧ ﻪ ﯽ
زدرﻮﺘﮐﺎﻓ ﻪﺳ ﺖﺤﺗ
ﻫدﻮﺗﺮﭘ ﯽ ) 0 ، 2/
1 ، 4/
2 و 6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ( ﺎﻣد ، ي ﮏﺸﺧ ندﺮﮐ
) 50 ، 60 و 70 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ ( چرﺎﻗ شﺮﺑ ﺖﻣﺎﺨﺿ و ﺎﻫ
) 3 و
5 ﻣ ﯿﻠ ﯽ ﺮﺘﻣ ( ا تاﺮﺛا و ﺪﺷ مﺎﺠﻧا ﯾ
ﺗ ﻦ ﯿ ور ﺮﺑ ﺎﻫرﺎﻤ ي
ﻣ ﯿ ناﺰ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﻣ و نﺪﺷ ﮏﺸﺧ زا ﻪﻈﺤﻟ ﺮﻫ رد ﯿ
بﺬﺟ ناﺰ
ﻪﻧﻮﻤﻧ بآ دﺪﺠﻣ ﺎﻫ
ي زرا درﻮﻣ هﺪﺷ ﮏﺸﺧ ﯾﺑﺎ
ﯽ ﺖﻓﺮﮔ راﺮﻗ .
ﻫدﻮﺗﺮﭘ ﯽ ﺖﻋﺮﺳ ﺎﺑ لﻮﺼﺤﻣ 98
/1 ﺮﮔ ي ﻧﺎﺛ ﺮﺑ ﯿ ﻊﺒﻨﻣ ترﺪﻗ و ﻪ
8302 رﻮﮐ ي ﺎﻣد رد ي ﺤﻣ ﯿ ژﺮﻧا نﺎﻣزﺎﺳ رد و ﻂ ي
ﻤﺗا ﯽ ناﺮﻬﺗ
ﺪﺷ مﺎﺠﻧا . اﺮﺑ ي ﺎﻣزآ ﺮﻫ ﯾ ،ﺶ 50 ﺗ چرﺎﻗ مﺮﮔ ﯿ
ﻮﺗﺮﭘ ﺎﺑ هﺪﺷ رﺎﻤ
ندﺮﮐ ﮏﺸﺧ وﺪﺷ هدﺎﻔﺘﺳا ﺎﻣﺎﮔ ﻂﺳﻮﺗ
ﯾ ﮏﺸﺧ ﮏ ﻻ ﻦﮐ
ﯾ ﻪ كزﺎﻧ
) اﻮﻫ عﻮﻧ زا ي
غاد ( ﺎﻨﺒﻣ ﺮﺑ ي ﻪﻧﺎﻣﺎﺳ ي ﺷﺎﻣ ﯿ ﺑ ﻦ ﯿ ﺎﻨﯾ ﯽ هدﺎﻔﺘﺳا
دﺮﮔ ﯾ ﺪ ) ﻞﮑﺷ 1 .(
ﺮﺟ ﺖﻬﺟ ﯾ
زاﻮﻣ ترﻮﺻ ﻪﺑ اﻮﻫ نﺎ ي
ﺎﺑ
ﻪﻗرو ﺎﻫ ي دﻮﺑ چرﺎﻗ . ياﺮﺑ ﻦﺘﻓﺮﮔ ﺲﮑﻋ زا ﮏﯾ و ﻦﯿﺑرود ﯾ ﻮﺋﺪ ﯾ ﯽ
ﺮﮕﺴﺣ ﻪﺑ ﺰﻬﺠﻣ لﺪﻣ CCD
HPK-6301S ﺖﮐﺮﺷ ﺖﺧﺎﺳ
Hi- Peak ﺪﺷ هدﺎﻔﺘﺳا
. ﻪﻌﻟﺎﻄﻣرد ي اﺮﺑ ،ﺮﺿﺎﺣ ي
ﻦﺘﺷاد ﯾ ﮏ
زادﺮﭘرﻮﻧ ي ﯾ رﻮﻧ ﻊﺒﻨﻣ زا ،ﺖﺧاﻮﻨﮑ راﻮﻧ LED
ي تﺎﺼﺨﺸﻣ ﺎﺑ
ﻔﺳ رﻮﻧ ﮓﻧر ﯿ
ناﻮﺗ و ﺪ 24 ﺪﺷ هدﺎﻔﺘﺳا تاو .
،ﻦﯿﻨﭽﻤﻫ ﻪﺤﻔﺻ ا ي
سﻼﮔﺮﺒﯾﺎﻓ ﺲﻨﺟ زا يﻮﻠﺟ
هداد راﺮﻗ يزادﺮﭘرﻮﻧ ﻊﺒﻨﻣ ﺪﺷ
.
ﺑرود ﯿ ﺗﺮﺗ ﻪﺑ رﻮﻧ ﻊﺒﻨﻣ و ﻦ ﯿ
ﻪﻠﺻﺎﻓ رد ﺐ ي
13 و 15 ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ي
ﻪﺤﻔﺻ زا ي ﺎﻓ ﯾ ﺪﻨﺘﺷاد راﺮﻗ سﻼﮔﺮﺒ .
اﺪﺘﺑا ﺗ ﺮﯾﻮﺼ دﻼﺑ ﯽﮕﻧر ﻪﮐ
ﻦﯿﺑرود ﻪﺑ ﻪﻧﺎﯾار ﯽﻣ ﺪﺘﺳﺮﻓ ﻂﺳﻮﺗ راﺰﻓﺎﻣﺮﻧ MATLAB
هﺪﻧاﻮﺧاﺮﻓ ﺪﺷ
.
،ﺲﭙﺳ رد ﻪﻠﺻﺎﻓ يﺎﻫ ﯽﻧﺎﻣز درﻮﻣ ﮏﯾ ﺮﻈﻧ
ﺮﯾﻮﺼﺗ ﻂﺳﻮﺗ راﺰﻓا مﺮﻧ MATLAB 2015 ﻪﺘﻓﺮﮔ
و رد ﻞﯾﺎﻓ
درﻮﻣ ﺮﻈﻧ هﺮﯿﺧذ دﺮﮔ ﯾﺪ . اﺮﺑ ي ﻪﺒﺳﺎﺤﻣ ي ﻟوا ﺖﺑﻮﻃر ﯿ
،چرﺎﻗ ﻪ
داﺪﻌﺗ ي ﻪﻗرو زا ﺎﻫ
ي زﻮﺗ ﯾ هﺎﮕﺘﺳد نورد هﺪﺷ ﻦ
نوآ ) Memmert,D06836, Germany (
ﺎﻣد رد ي 103ºC ﺎﺗ
ﺳر ﯿ ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﺖﺑﺎﺛ نزو ﻪﺑ نﺪ 16]
.[ ﺖﺑﻮﻃر راﺪﻘﻣ ،ﺲﭙﺳ
ﻟوا ﯿ ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ ﻪ ي
1 ﺪﺷ ﻪﺒﺳﺎﺤﻣ 17]
.[
) 1 ( MC= m1 – m2/m2 100
،نآ رد ﻪﮐ ﻣ MC
ﯿ ﺎﭘ ﺮﺑ ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر ناﺰ ﯾﻪ
ي ﺮﺗ ) ﺪﺻرد ( ،
m1
ﻟوا مﺮﺟ ﯿ ﻪﻧﻮﻤﻧ ﻪ ) (g ، m2
ﺎﻬﻧ مﺮﺟ ﯾ ﯽ زا ﺲﭘ لﻮﺼﺤﻣ
نﺪﺷ ﮏﺸﺧ )
(g ﻣ ﯽ ﺪﺷﺎﺑ .
آﺮﻓ عوﺮﺷ مﺎﮕﻨﻫ رد ﯾ
ﻟوا ﺖﺑﻮﻃر ،ندﺮﮐ ﮏﺸﺧ ﺪﻨ ﯿﻪ
ي ﻪﻧﻮﻤﻧ ﺎﻫ
39 /0 5/± 92 ﺎﭘ ﺮﺑ ﺪﺻرد ﯾ
ﺳر ﺎﺗ ندﺮﮐ ﮏﺸﺧ و دﻮﺑ ﺮﺗ ﻪ ﯿ
ﻪﺑ نﺪ
ﻟدﺎﻌﺗ ﺖﺑﻮﻃر ﯽ
ﺖﺷاد ﻪﻣادا .
ﻨﭽﻤﻫ ﯿ اﻮﻫ ﺖﻋﺮﺳ ،ﻦ ي
ﮏﺸﺧ ﻦﮐ
1m/s ﺒﺴﻧ ﺖﺑﻮﻃر و ﯽ
اﻮﻫ 26 % دﻮﺑ . ياﺮﺑ لﺮﺘﻨﮐ رود هﺪﻨﻣد زا
ﮏﯾ ﺮﺗرﻮﻨﯾا ) ENC, 0.4 KW, China (
هدﺎﻔﺘﺳا ﺪﺷ ﻪﮐ
ياراد يدورو ﮏﺗ ﯽﺟوﺮﺧ وزﺎﻓ ﻪﺳ
زﺎﻓ و دﻮﺑ زا ﻖﯾﺮﻃ لﺪﺒﻣ
زا D/A ﻪﻧﺎﯾار نﺎﻣﺮﻓ ﯽﻣ ﺖﻓﺮﮔ .
2 - 2 - هزاﺪﻧا ﮔﯿ ﺮ ي ﻐﺗ ﯿﯿ ﺢﻄﺳ ﺖﺣﺎﺴﻣ تاﺮ
وﺎﺼﺗ شزادﺮﭘ ﯾ
رد ﺮ ﯾ ﺘﻓﺎ ﯽ ﺑرود زا ﯿ ﺪﺷ مﺎﺠﻧا ﻪﻠﺣﺮﻣ رﺎﻬﭼ رد ﻦ .
ﻮﺼﺗ ،لوا ﻪﻠﺣﺮﻣ رد ﯾ
ﻧاﻮﺧاﺮﻓ ﺐﻠﺘﻣ راﺰﻓا مﺮﻧ ﻂﺳﻮﺗ ﺮ ﯽ
و ﺪﺷ
ﻮﻧ ﯾ ﺎﻫﺰ ي ا ﯾ ا ﻂﺳﻮﺗ هﺪﺷ دﺎﺠ ﯾ
ﻓ زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﺗرﻮﻨ ﯿ
ﺮﺘﻠ
medfilt2 ﺪﻧﺪﺷ فﺬﺣ
. ﻮﺼﺗ ،مود ﻪﻠﺣﺮﻣ رد ﯾ
ﻧاﻮﺧاﺮﻓ ﺮ ﯽ هﺪﺷ
ﺲﭘ زا ﻣز ﯿ ﻪﻨ ي ﺖﺸﮔ اﺪﺟ دﻮﺧ .
ﻮﺼﺗ ﺐﻟﺎﻗ ،مﻮﺳ ﻪﻠﺣﺮﻣ رد ﯾ
ﺮ
ودود ﻞﮑﺷ ﻪﺑ ﯾ
ﯽ ﻐﺗ ﯿﯿ ﺮ ﯾ
؛ﺖﻓﺎ ﺪﺑ ﯾ ﻣز ﺲﭘ ﻪﺑ ﻪﮐ ﻞﮑﺷ ﻦ ﯿ
ﻪﻨ ي
ﻮﺼﺗ ﯾ ﺮﻔﺻ دﺪﻋ ﺮ )
ﺳ ﮓﻧر ﯿ هﺎ ( ﻮﺼﺗ ﻪﺑ و ﯾ
ﻠﺻا ﺮ ﯽ ) ﻪﻗرو ﺎﻫ ي
چرﺎﻗ ( دﺪﻋ ﯾ ﮏ ) ﻔﺳ ﮓﻧر ﯿ ﺪ ( ﺪﺷ هداد صﺎﺼﺘﺧا )
ﻞﮑﺷ 2 .(
رد
اﯾ ﻮﻧ ،ﻪﻠﺣﺮﻣ ﻦ ﯾ
ﺎﻫﺰ ي ﻟد ﻪﺑ دﻮﺟﻮﻣ ﯿ
ﻪﮑﻟ ﻞ ﺎﻫ ي ﻗﺎﺑ ﯿ زا هﺪﻧﺎﻤ
ﺎﻣزآ ﯾ ﺒﻗ ﺶ ﻪﻄﻘﻧ و ﻞ ﺎﻫ ي ا ﻦﺷور ﯾ ﻪﺑ هﺪﺷ دﺎﺠ ﻟد
ﯿ رﻮﻧ بﺎﺗزﺎﺑ ﻞ
ﺳ ﻂﺳﻮﺗ ﯿﻨ ﯽ ﺳو ﻪﺑ ﯿ ﻪﻠ ي ﻓ ﯿ ﺎﻫﺮﺘﻠ ي imopen و
imfill فﺬﺣ
دﺮﮔ ﯾﺪ . ﻪﻠﺣﺮﻣ رد ي ﺎﻬﻧ ﯾ ﯽ ﻪﻈﺤﻟ رد چرﺎﻗ ﺢﻄﺳ ﺖﺣﺎﺴﻣ ، ي
رﻮﺘﺳد زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﻈﻧ درﻮﻣ regionprops
ترﻮﺻ ﻪﺑ
ﭘﯿ ﻪﺑ ﻞﺴﮑ ﺪﻣآ ﺖﺳد 18]
.[
ياﺮﺑ ﻪﺒﺳﺎﺤﻣ ي ﯽﮔﺪﯿﮐوﺮﭼ
،ﯽﺤﻄﺳ زا زاﺪﻧا ه يﺮﯿﮔ ﺖﺣﺎﺴﻣ
ﺢﻄﺳ ﮏﺸﺧ زا ﻪﻈﺤﻟ ﺮﻫ رد لﻮﺼﺤﻣ هدﺎﻔﺘﺳا ندﺮﮐ
ﺪﺷ . اﺪﺘﺑا
داﺪﻌﺗ ﻞﺴﮑﯿﭘ يﺎﻫ ﺎﺑ راﺪﻘﻣ 1 شرﺎﻤﺷ و ﺲﭙﺳ اﺮﺑ ي
لﺎﻣﺮﻧ
،يزﺎﺳ راﺪﻘﻣ ﺖﺣﺎﺴﻣ رد ﺮﻫ مﺎﮔ ﯽﻧﺎﻣز ﺮﺑ ﻪﯿﻟوا راﺪﻘﻣ ي
نآ ﻢﯿﺴﻘﺗ ﺪﺷ ) ﻪﻄﺑار ي 2 .(
) 2 ( S= At/A0
،نآ رد ﻪﮐ ﮐوﺮﭼ ﺺﺧﺎﺷ S
ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ، At
ﺢﻄﺳ ﺖﺣﺎﺴﻣ
ﻪﻈﺤﻟ رد لﻮﺼﺤﻣ ي
ﺮﻈﻧ درﻮﻣ )
ﭘ داﺪﻌﺗ ﯿ ﻞﺴﮑ ( و A0
ﺖﺣﺎﺴﻣ
ﻟوا ﯿﻪ ي لﻮﺼﺤﻣ ) ﭘ داﺪﻌﺗ ﯿ ﻞﺴﮑ ( ﻣ ﯽ ﺪﺷﺎﺑ .
اﺮﺑ ي لﺪﻣ زﺎﺳ ي ﮐوﺮﭼ ﺺﺧﺎﺷ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ اﻮﺘﺤﻣ ﻪﺑ ﺖﺒﺴﻧ ي
ﺘﺑﻮﻃر ﯽ ﻄﺧ لﺪﻣ زا ، ﯽ
ﻪﻄﺑار ﻖﺒﻃ ي
3 ﺪﺷ هدﺎﻔﺘﺳا 19]
.[
) 3 ( S= A0+B
،نآ رد ﻪﮐ وA
اﺮﺿ B ﯾ و لﺪﻣ ﺖﺑﺎﺛ ﺐ ﺖﺑﻮﻃر ﺖﺒﺴﻧ X
ﻣ ﯽ ﺪﺷﺎﺑ . اﺮﺑ ي ﻪﺒﺳﺎﺤﻣ ي راﺪﻘﻣ ا X ﻪﻄﺑار ز 4 ﺪﺷ هدﺎﻔﺘﺳا .
) 4 (
X= MR= M/M0
،نآ رد ﻪﮐ ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر M
و ﻪﻈﺤﻟ ﺮﻫ رد ﺎﻫ M0
ﺖﺑﻮﻃر
ﻟوا ﯿ ﻪﻧﻮﻤﻧ ﻪ ﻣ ﺎﻫ ﯽ ﺪﺷﺎﺑ .
2 - 3 - هزاﺪﻧا ﮔﯿ ﺮ ي بآ دﺪﺠﻣ بﺬﺟ
ﻣﯿ ناﺰ 5 ﻞﺧاد رد هﺪﺷ ﮏﺸﺧ چرﺎﻗ زا مﺮﮔ 100
ﻣ ﯿﻠ ﯽ ﻟﯿ بآ ﺮﺘ
ﺎﻣد رد ﺮﻄﻘﻣ ي
100ºC ﻪﻧﻮﻤﻧ و ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﺮﻫ ﺎﻫ
2 ﻗد ﯿ ﻪﻘ
) ﺄﻌﻤﺟ 10 ﻗد ﯿ ﻪﻘ ( ﺤﻄﺳ بآ ،هﺪﺷ جرﺎﺧ بآ زا ﯽ
ﺬﻏﺎﮐ ﻂﺳﻮﺗ
ﻓﺎﺻ ﯽ ﻪﻧﻮﻤﻧ و ﺪﺷ ﻪﺘﺷادﺮﺑ ًاﺮﺼﺘﺨﻣ زﻮﺗ ﺎﻫ
ﯾ دﺮﮔ ﻦ ﯾ ﺪﻧﺪ 20]
، 21 . [ ﺎﻬﻧ رد ﯾ
،ﺖ ﻪﻄﺑار زا ي 5 ﻣ ﯿ بآ دﺪﺠﻣ بﺬﺟ ناﺰ
دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﯾﺪ
.
) 5 ( PR= Wr/Wd
،نآ رد ﻪﮐ RR
ﻣﯿ بآ دﺪﺠﻣ بﺬﺟ ناﺰ )
(،g/g Wr
و Wd
ﻪﺑ
ﺗﺮﺗ ﯿ ﻪﻧﻮﻤﻧ نزو ﺐ ي
زا ﻞﺒﻗ و بآ بﺬﺟ زا ﺪﻌﺑ هﺪﺷ ﮏﺸﺧ
ﻤﻧآ ﯽ ﺪﺷﺎﺑ ) .(g
2 - 4 - يرﺎﻣآ حﺮﻃ
ﻦﯾا ﺶﻫوﮋﭘ ﺎﻣزآ ترﻮﺻ ﻪﺑ ﯾ
ﺶ ﻞﯾرﻮﺘﮐﺎﻓ رد ﺐﻟﺎﻗ حﺮﻃ ًﻼﻣﺎﮐ
ﻓدﺎﺼﺗ ﯽ ﺪﺷ مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ ﺎﺑ و .
ﻌﺗ ﯿﯿ ﻨﻌﻣ ﻦ ﯽ ندﻮﺑ راد
فﻼﺘﺧا ﺎﻘﻣ و ﺎﻫ ﯾ ﻪﺴ ي ﻣ ﯿ ﮕﻧﺎ ﯿ ﻦ هداد ﺎﻫ ﺎﺑ هدﺎﻔﺘﺳا زا نﻮﻣزآ ﺪﻨﭼ
ﻪﻨﻣاد ا ي راﺰﻓا مﺮﻧ ﻂﺳﻮﺗ ﻦﮑﻧاد SPSS 16.0
ﺪﺷ مﺎﺠﻧا .
Fig 1 Experimental dryer equipped with image processing system
(a) (b) (c)
Fig 2 (a)Original image (b) Binary image before noise elimination (c) Binary image after noise elimination
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
ﺞﯾﺎﺘﻧ ﻪﯾﺰﺠﺗ ﺲﻧﺎﯾراو ﻐﺘﻣ ﯿﺮ ﺎﻫ نﺎﺸﻧ داد ﻪﮐ ﺮﺛا ﺗ هدﺎﺳ ﯿ ﺎﻫرﺎﻤ ي
ﻫدﻮﺗﺮﭘ زد ﯽ ﺎﻣد ، ي ﻪﻗرو ﺖﻣﺎﺨﺿ و ندﺮﮐ ﮏﺸﺧ ﻨﭽﻤﻫ و ﺎﻫ
ﯿ ،ﻦ
نآ ﻞﺑﺎﻘﺘﻣ ﺮﺛا ﻣﺮﺑﺎﻫ
ﯿ ﮐوﺮﭼ ناﺰ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ بآدﺪﺠﻣ بﺬﺟ و
رد ﺢﻄﺳ لﺎﻤﺘﺣا 1 % ﻨﻌﻣ ﯽ ﺎﻬﻨﺗ و دﻮﺑ راد رد
ﻪﺳ ﺖﻟﺎﺣ ﺮﺛا ﻞﺑﺎﻘﺘﻣ
زد - زد و ﺎﻣد - ور ﺖﻣﺎﺨﺿ ي
ﻣ ﯿ ﮐوﺮﭼ ناﺰ ﯿ ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﺮﺛا و
زد ﻞﺑﺎﻘﺘﻣ - ور ﺖﻣﺎﺨﺿ ي
ﻣ ﯿ ﻨﻌﻣ بآ دﺪﺠﻣ بﺬﺟ ناﺰ ﯽ
راد
دﻮﺒﻧ ) لوﺪﺟ 1 .(
Table 1 Mean square from ANOVA on the main effects and interaction
Rehydration ratio Area shrinkage
df Source of variables
0.769* 0.001*
3 Dose
0.187* 0.092*
2 Temperature
7.23* 0.081*
1 Thickness
0.004* 3.54E-5 ns
6 Dose×Temperature
0.008* 0.001*
2 Temperature×Thickness
7.91E-5 ns 8.66E-6 ns
3 Dose×Thickness
0* 7.54E-6*
6 Dose×Temperature×Thickness
8.75E-5 2.13E-5
48 Error
ns and *, nonsignificant and significant difference at 1% level, respectively
ﯽ ﺤﻄﺳ ﯽ ﮔﺪ ﯿ ﮐوﺮﭼ ﺺﺧﺎﺷ - 1 - 3
نﺎﻤﻫ ﻞﮑﺷ رد ﻪﮐ رﻮﻃ 3
،ﺖﺳا ﺺﺨﺸﻣ ﮐوﺮﭼ ﺺﺧﺎﺷ
ﯿ ﮔﺪ ﯽ
ﺤﻄﺳ ﯽ اﺮﺑ ي ﺎﻣد ي 50ºC ﺖﻣﺎﺨﺿ و 3
ﻣ ﯿﻠ ﯽ ﺎﻫزد رد ﺮﺘﻣ ي
0 ،
2/
1 ، 4/
2 و 6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ﺎﻬﺘﻧا رد ي آﺮﻓ ﯾ ﻪﺒﻧدﺮﮐ ﮏﺸﺧ ﺪﻨ
ﺗﺮﺗ ﯿ ﺐ 615 /0 ، 61 /0 ، 604 /0 و 593 /0 ﺖﺳا هﺪﻣآ ﺖﺳﺪﺑ .
ﻨﭽﻤﻫ ﯿ ﺎﺘﻧ ﻦ ﯾ ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز داد نﺎﺸﻧ ﺞ ﻤﻫ ﺖﺤﺗ ﺎﻫ
ﯿ ﻦ
اﺮﺷ ﯾ ﺗﺮﺗ ﻪﺑ ﻂ ﯿ ﺐ 310 ، 290 ، 250 و 190 ﻗد ﯿ ﻣ ﻪﻘ ﯽ ﺪﺷﺎﺑ . اﯾ ﻦ
ﺘﻧﯿ ﻣ نﺎﺸﻧ ﻪﺠ ﯽ
ازا ﻪﺑ ﻪﮐ ﺪﻫد ي
اﺰﻓا ﯾ ﺋﺰﺟ ﺶ ﯽ ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ رد
ﺎﻫزد ي ﺑ لﻮﺼﺤﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ،ﺮﺗﻻﺎﺑ ﻨﻌﻣ رﻮﻃ ﻪ
ﯽ راد ي
ﺶﻫﺎﮐ ﯾ رﻮﻃ ﻪﺑ ؛ﺖﺳا ﻪﺘﻓﺎ ي
ﻪﻧﻮﻤﻧ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻪﮐ ي
ﻫدﻮﺗﺮﭘ ﯽ هﺪﺸﻧ 310 ﻗد ﯿ ﻪﻧﻮﻤﻧ رد و ﻪﻘ ي
ﻫدﻮﺗﺮﭘ ﯽ زد ﺎﺑ هﺪﺷ
6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ، 190 ﻗد ﯿ ﻣ ﻪﻘ ﯽ ﺪﺷﺎﺑ . ﻨﭽﻤﻫ ﯿ ﺑ فﻼﺘﺧا ،ﻦ ﯿ
ﻦ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻫدﻮﺗﺮﭘ ﯽ ﺎﺑ هﺪﺷ ﯾ ﺪﮑ ﯾ ﻨﻌﻣ ﺮﮕ ﯽ ﻟو ؛دﻮﺒﻧ راد ﯽ
فﻼﺘﺧا
ﺑﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي ﻫدﻮﺗﺮﭘ ﯽ هﺪﺷ ﻫدﻮﺗﺮﭘ و ﯽ ﻨﻌﻣ هﺪﺸﻧ ﯽ دﻮﺑ راد .
ﺎﺘﻧ ﯾ اﺰﻓا ﺎﺑ داد نﺎﺸﻧ هﺪﻣآ ﺖﺳﺪﺑ ﺞ ﯾ
ﺎﻣد ﺶ ي ﻣ ،ندﺮﮐ ﮏﺸﺧ ﯿ
ناﺰ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﻨﻌﻣ رﻮﻃ ﻪﺑ ﯽ
راد ي اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ ) ﻞﮑﺷ 4 .(
ﻪﻧﻮﻤﻧ ﺎﻫ ﯾ ﯽ ﺎﻣد رد ﻪﮐ ي 50 و 70 ﺴﻠﺳ ﻪﺟرد ﯿ
،ﺪﻧﺪﺷ ﮏﺸﺧ سﻮ
ﺗﺮﺗ ﻪﺑ ﯿ ﺮﺘﻤﮐ ﺐ ﯾ ﺑ و ﻦ ﯿ ﺮﺘﺸ ﯾ ﮐوﺮﭼ ﺺﺧﺎﺷ ﻦ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ار
ﺪﻨﺘﺷاد . لوﺪﺟ ﻖﺑﺎﻄﻣ 2،
ﻠﮐ ﺖﻟﺎﺣ رد ﯽ
و ﺎﻣد ﻞﺑﺎﻘﺘﻣ ﺮﺛا
ور ﺖﻣﺎﺨﺿ ي
ﻣ ﯿ ﮐوﺮﭼ ناﺰ ﯿ
ﮔﺪ ﯽ ﻨﻌﻣ ﯽ ود رد ﺎﻬﻨﺗ و دﻮﺑ راد
فﻼﺘﺧا درﻮﻣ ﻨﻌﻣ ﺎﻫ
ﯽ ﺪﻧدﻮﺒﻧ راد .ا ﯾ ﺎﺘﻧ ﻦ ﯾ ﻣ نﺎﺸﻧ ﺞ ﯽ اﺰﻓا ﺪﻫد ﯾ ﺶ
اﺰﻓا ار بآ جوﺮﺧ ﺖﻋﺮﺳ ،ﺎﻣد ﯾ
ﮐوﺮﭼ ﺚﻋﺎﺑ و هداد ﺶ ﯿ
ﮔﺪ ﯽ
ﺖﺳا هﺪﺷ لﻮﺼﺤﻣ ﺖﻓﺎﺑ .
رﻮﻃ ﻪﺑ ي ﺛﺄﺗ ﻪﮐ ﯿ ور ﺎﻣد ﺮ ي ﻣ ﯿ ناﺰ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺑ ﯿ ﺮﺘﺸ ﺖﺳا هدﻮﺑ ﺖﻣﺎﺨﺿ و زد رﻮﺘﮐﺎﻓ ود زا .
ﻨﭽﻤﻫ ﯿ ﺎﻣد رد ندﺮﮐ ﮏﺸﺧ ،ﻦ ي
ﺎﭘ ﯾﯿ فﻼﺘﺧا ﻪﮐ ﺪﺷ ﺚﻋﺎﺑ ﻦ
ﺮﺘﻤﮐ ﻪﺑ لﻮﺼﺤﻣ ﻞﺧاد رد ﺖﺑﻮﻃر ﯾ
ا ﻪﮐ ﺪﺳﺮﺑ راﺪﻘﻣ ﻦ ﯾ
ﺮﻣا ﻦ
ﮐوﺮﭼ ﺶﻫﺎﮐ ﯿ
ﮔﺪ ﯽ ﺖﺷاد هاﺮﻤﻫ ﻪﺑ ار .
ا ﺮﺑ هوﻼﻋ ﯾ اﺰﻓا ﺎﺑ ،ﻦ ﯾ ﺶ
شﺮﺑ ﺖﻣﺎﺨﺿ ﺎﻫ
ي زا لﻮﺼﺤﻣ 3
ﻪﺑ 5 ﻣ ﯿﻠ ﯽ ﮏﺸﺧ ﺖﻋﺮﺳ،ﺮﺘﻣ
رﻮﻃ ﻪﺑ لﻮﺼﺤﻣ نﺪﺷ ﻨﻌﻣ
ﯽ راد ي ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ ) ﻞﮑﺷ 5 .(
اﺮﺑﺎﻨﺑ ﯾ
،ﻦ ﻣ ﯿ ﮐوﺮﭼ ناﺰ ﯿ
ﮔﺪ ﯽ ﺖﻣﺎﺨﺿ رد 5
ﻣ ﯿﻠ ﯽ ﺮﺘﻤﮐ ﺮﺘﻣ
دﻮﺑ . ﮐوﺮﭼ ﺶﻫﺎﮐ رﻮﻈﻨﻣ ﻪﺑ ﻪﮐ ﺖﺳا ﺮﮐذ ﻞﺑﺎﻗ ﯿ
ﮔﺪ ﯽ رﺎﺘﺧﺎﺳ رد
ﺎﺑ هدﺎﻣ ﯾ ز ﻞﻣاﻮﻋ ﺪ ﯾ
دﺎ ي ﺒﻗ زا ﯿ ﺒﺴﻧ ﺖﺑﻮﻃر ﻞ ﯽ
ﺖﻋﺮﺳ ،اﻮﻫ
ﺎﻣد ،بآ جوﺮﺧ ي
ﮏﺸﺧ ﭘ زا هدﺎﻔﺘﺳا ،ندﺮﮐ ﯿ
ﺶ ﺗﯿ و دﺎﻌﺑا ،رﺎﻤ
ﻃ رد هدﺎﻣ راﺪﻘﻣ ﯽ
آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺪﻧﻮﺷ لﺮﺘﻨﮐ ندﺮﮐ 22]
، 23 .[
ﻨﭽﻤﻫ ﯿ يور دﺎﺑ ﺖﻬﺟ،ﻦ ﮏﺸﺧ عﻮﻧ و لﻮﺼﺤﻣ
هدﺎﻔﺘﺳا درﻮﻣ ﻦﮐ
ﺛﺄﺗ ﻞﻣاﻮﻋ زا ﯿ
ﻣ ﺮﺑ راﺬﮔﺮ ﯿ
ﮐوﺮﭼ ناﺰ ﯿ
ﮔﺪ ﯽ رﺎﻤﺷ ﻪﺑ لﻮﺼﺤﻣ
ﻣ ﯽ ﺪﻧور 15] .[
ﺎﺘﻧ ﯾ لﺪﻣ ﺞ زﺎﺳ ي ﺑﺮﺠﺗ ﯽ ﮐوﺮﭼ ﺺﺧﺎﺷ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ترﻮﺻ ﻪﺑ
ﻌﺑﺎﺗ ﯽ ﺮﺿ راﺪﻘﻣ ندﻮﺑ ﻻﺎﺑ ،ﺖﺑﻮﻃر ﺖﺒﺴﻧ زا ﯾ
ﺒﺗ ﺐ ﯿﯿ ﻦ ) R2 ( ار
ﻣ نﺎﺸﻧ ﯽ ﺪﻫد ) لوﺪﺟ 3 .(
ﺗرﺎﺒﻋ ﻪﺑ ﯽ ﮐوﺮﭼ ﺺﺧﺎﺷ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ
ﺮﻘﺗ ترﻮﺻ ﻪﺑ ﯾ
ﻄﺧ ًﺎﺒ ﯽ ﻐﺗ ﺎﺑ ﯿﯿ اﻮﺘﺤﻣ ﺮ ي ﺘﺑﻮﻃر ﯽ مﺎﺠﻧا لﻮﺼﺤﻣ
ﺖﺳا هﺪﺷ . ﻨﭽﻤﻫ ﯿ ﺎﻘﻣ ،ﻦ ﯾ ﻪﺴ ي ﺮﺿ ﯾ ﺐ ﺎﻣزآ رد لﺪﻣ A ﯾ
ﺶ ﺎﻫ ي
اﺰﻓا و ﺖﻣﺎﺨﺿ ﺶﻫﺎﮐ ﺎﺑ ﻪﮐ داد نﺎﺸﻧ ﻒﻠﺘﺨﻣ ﯾ
راﺪﻘﻣ ،ﺎﻣد ﺶ
اﯾ ﺮﺿ ﻦ ﯾ اﺰﻓا ﺐ ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ .ا ﯾ نﺎﺸﻧ ﺮﻣا ﻦ هﺪﻨﻫد
ي خﺮﻧ ندﻮﺑﻻﺎﺑ
ﻐﺗ ﯿﯿ ﺎﻫﺎﻣد و ﺮﺘﻤﮐ ﺖﻣﺎﺨﺿ رد لﻮﺼﺤﻣ ﺢﻄﺳ ﺮ ي
ﻣ ﻻﺎﺑ ﯽ ﺪﺷﺎﺑ .
ﺎﻘﻣ ﯾ ﻪﺴ ي ﺛﺄﺗ ﯿ ور ﻮﺗﺮﭘ زد ﺮ ي
ا راﺪﻘﻣ ﯾ ﺮﺿ ﻦ ﯾ ﺘﻧ ،ﺐ ﯿ ﻪﺠ ي
ﺼﺨﺸﻣ ﯽ ﺖﺷاﺪﻧ .
Fig 3 Variation of surface shrinkage at different irradiation doses (air temperature 50ºC, slice
thickness 3 mm)
Fig 4 Variation of surface shrinkage at different drying temperatures (irradiation dose 2.4 kGy, slice
thickness 3 mm)
Fig 5 Variation of surface shrinkage at different slice thicknesses (irradiation dose 3.6 kGy, air
temperature 60ºC)
Table 2 The interaction oftemperature and thickness on surface shrinkage (s) and rehydration ratio (RR)
Thickness (mm) Temperature (ºC) S RR
50 0.60b 3.06ab
3 60 0.52c 3.19a
70 0.46d 3.02b
50 0.65a 2.46cd
5 60 0.59b 2.54c
70 0.54c 2.36d
In each column, no significant differences between the values with the same letters
Table 3Coefficients of linear modeling at the different drying conditions
70°C 60°C
50°C
R2 B
A R2 B
A R2 B
Thickness A (mm) Dose
(kGy)
.99 0 .46 0 .55 0 .89 0 .60 0 .45 0 .95 0 .63 0 .41 3 0
0
.98 0 .54 0 .43 0 .98 0 .62 0 .39 0 .96 0 .69 0 .33 5 0
.99 0 .47 0 .55 0 .91 0 .60 0 .45 0 .96 0 .63 0 .41 3 0
1.2
.99 0 .54 0 .44 0.98 0 .62
0 .40 0 .94 0 .69 0 .35 5 0
.98 0 .48 0 .56 0 .95 0 .57 0 .46 0 .86 0 .66 0 .37 3 0
2.4
.98 0 .53 0 .44 0 .95 0 .63 0 .38 0 .89 0 .70 0.32 0 5
.98 0 .47 0 .58 0 .92 0 .58 0 .48 0 .85 0 .66 0 .36 3 0
3.6
.99 0 .54 0 .47 0.98 0 .62
0 .38 0 .92 0 .68 0 .36 5 0
3 - 2 - بآ دﺪﺠﻣ بﺬﺟ
اﺰﻓا ﺎﺑ ﯾ ﻫدﻮﺗﺮﭘ زد ﺶ ﯽ
ﺑ لﻮﺼﺤﻣ نﺪﺷ ﮏﺸﺧ ﺖﻋﺮﺳ ، ﯿ
ﺮﺘﺸ
ﻣو هﺪﺷ ﯿ ﻣﺎﻤﺗ رد بآ دﺪﺠﻣ بﺬﺟ ناﺰ ﯽ
ﻪﻧﻮﻤﻧ اﺰﻓا ﺎﻫ ﯾ ﺶ ﯾ ﺖﻓﺎ
) ﻞﮑﺷ 6 .(
ﻣ ﺮﻈﻧ ﻪﺑ ﯽ اﺰﻓا ﺎﺑ ﺪﺳر ﯾ
ﻫدﻮﺗﺮﭘ زد ﺶ ﯽ
دﻮﺟﻮﻣ ﺬﻓﺎﻨﻣ ،
د رد ﯾ هراﻮ ي ﻟﻮﻠﺳ ﯽ ﺑ طﺎﻘﻧ و هﺪﺷ ﺮﺗدﺎﺸﮔ ﯿ
ﺮﺘﺸ ي اﺮﺑ ي بﺬﺟ
ﻪﻧﻮﻤﻧ رد بآ ﺎﻫ
ي ا هﺪﺷ ﮏﺸﺧ ﯾ
ﻣ دﺎﺠ ﯽ دﻮﺷ . ﻓﺮﻃ زا ﯽ نﻮﭼ
ﺛﺄﺗ ﯿ ور ﻂﻘﻓ ﻮﺗﺮﭘ ﺮ ي
اﺮﺑﺎﻨﺑ ،ﺖﺳا لﻮﺼﺤﻣ ﺢﻄﺳ ﯾ
ﻫ ﻦ ﯿ ﭻ ﺮﺛا ﻪﻧﻮﮔ
ﻔﻨﻣ ﯽ ور ﺮﺑ ي ﻪﻟﻮﻟ ﺎﻫ ي ﻮﻣ ﯾﯿﻨ ﯽ دراﺪﻧ لﻮﺼﺤﻣ ﻞﺧاد رد دﻮﺟﻮﻣ .
اﯾ ﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ شراﺰﮔ ﻦ ﯿ
ﻪﺠ ا ي اﺮﺑ ﻪﮐ ي ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ،هﺪﺷ ﺮﮐذ
اﯾ ﺟﻮﺗ ﻪﻧﻮﮕﻨ ﯿ
ﻣ ﻪ ﯽ ﻫدﻮﺗﺮﭘ ﺎﺑ ﻪﮐ دﻮﺷ ﯽ
هﺮﻔﺣ ،چرﺎﻗ ﺎﻫ
ﯾ ﯽ رد
ا نآ ﺢﻄﺳ ﯾ اﺰﻓا نﺪﺷ ﮏﺸﺧ ﺖﻋﺮﺳ و هﺪﺷ دﺎﺠ ﯾ
ﺶ ﯾ ﺖﺳا ﻪﺘﻓﺎ .
ﺑ ا ﻪﺑ ﻪﺟﻮﺗ ﺎ ﯾ
ﺶﺨﺑ زا اﺪﺘﺑا لﻮﺼﺤﻣ نﺪﺷ ﮏﺸﺧ ﻪﮐ ﻦ ﺎﻫ
ي
ﺤﻄﺳ ﯽ ﻣ زﺎﻏآ ﯽ ﻦﺘﻓر ﺖﺳد زا ﺖﻋﺮﺳ لﻮﻤﻌﻣ ﺖﻟﺎﺣ رد و دﻮﺷ
ﺑ لﻮﺼﺤﻣ ﺢﻄﺳ رد ﺖﺑﻮﻃر ﯿ
ﺶﺨﺑ زا ﺮﺘﺸ ﺎﻫ
ي ﻠﺧاد ﯽ ،ﺖﺳا
اﺮﺑﺎﻨﺑ ﯾ ﺪﺸﺗ نﺪﺷ ﮏﺸﺧ ﺖﻋﺮﺳ ﻦ ﯾ
نﺪﻣآ دﻮﺟﻮﺑ ﺚﻋﺎﺑ و هﺪﺷ ﺪ
ﻐﺗ ﯿﯿ ﺗاﺮ ﯽ ﺖﺳا هﺪﺷ لﻮﺼﺤﻣ ﺖﻓﺎﺑ رد 14]
.[ ﻨﭽﻤﻫ ﯿ نﻮﭼ ،ﻦ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺗﺪﻤﻋ ﻟوا تﺎﻈﺤﻟ رد ًﺎ ﯿ
آﺮﻓ ﻪ ﯾ قﺎﻔﺗا ندﺮﮐ ﮏﺸﺧ ﺪﻨ
ﻣ ﯽ اﺮﺑﺎﻨﺑ ،ﺪﺘﻓا ﯾ ﻣ ﻦ ﯽ ا عﻮﻤﺠﻣ ﺖﻔﮔ ناﻮﺗ ﯾ
ا ﺚﻋﺎﺑ ﻞﻣاﻮﻋ ﻦ ﯾ
دﺎﺠ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺑ ﯿ ﺎﻫزد رد ﺮﺘﺸ ي
ﺖﺳا هﺪﺷ ﻻﺎﺑ 24]
.[ ﺮﮐذ ﻞﺑﺎﻗ
ا ﺎﺑ ﺖﺳا ﯾ ﺎﻫزد رد ﻪﮑﻨ ي
ﺶﻫﺎﮐ لﻮﺼﺤﻣ ﺢﻄﺳ ﺖﺣﺎﺴﻣ ﺮﺗﻻﺎﺑ
ﯾ ﻟو ،ﻪﺘﻓﺎ ﯽ هﺮﻔﺣ نﻮﭼ ﺎﻫ
ي هﺪﺷ ﺮﺗدﺎﺸﮔ چرﺎﻗ ﺢﻄﺳ رد دﻮﺟﻮﻣ
ﮕﻨﻫ و ﻪﻟﻮﻟ ﺮﺑ بآ جوﺮﺧ مﺎ ﺎﻫ
ي ﻮﻣ ﯾﯿﻨ ﯽ ﺳآ ﯿ ﺮﺘﻤﮐ ﺐ ي دراو
ﻣ ﯽ دﻮﺷ ) ﻪﻧﻮﻤﻧ رد ي ﻟد ﻪﺑ ﺪﻫﺎﺷ ﯿ
ﺮﺑ رﺎﺸﻓ ،ﺢﻄﺳ رد هﺮﻔﺣ دﻮﺒﻧ ﻞ
ﻪﻟﻮﻟ ﺎﻫ ي ﻮﻣ ﯾﯿﻨ ﯽ ﺑ ﯿ ﺖﺳا ﺮﺘﺸ (
اﺮﺑﺎﻨﺑ ، ﯾ چرﺎﻗ ﻦ ﺎﻫ ي هﺪﺷ ﮏﺸﺧ
ﺑ بآ ﯿ ﺮﺘﺸ ي هدﺮﮐ بﺬﺟ ار ﻣ و ﺪﻧا
ﯿ رد بآ بﺬﺟ زﺎﺑ ناﺰ
ﻪﻧﻮﻤﻧ ﺎﻫ ﯾ ﻫدﻮﺗﺮﭙ ﯽ ﺎﻫزد رد صﻮﺼﺧ ﻪﺑ هﺪﺷ ي
ﺑ ﻻﺎﺑ ﯿ هدﻮﺑ ﺮﺘﺸ
ﺖﺳا . ا ﺮﺑ هوﻼﻋ ﯾ
ﻫدﻮﺗﺮﭘ زد ﻞﺑﺎﻘﺘﻣ ﺮﺛا ،ﻦ ﯽ
ﺎﻣد و ي ﮏﺸﺧ
ور ندﺮﮐ ي ﻣ ﯿ ﻨﻌﻣ بآ دﺪﺠﻣ بﺬﺟ ناﺰ ﯽ
دﻮﺑ راد ) ﻞﮑﺷ 7 .(
ﺎﻣد ي ﻻﺎﺑ ي ﻐﺗ ﺐﺒﺳ ندﺮﮐ ﮏﺸﺧ ﯿﯿ
ﻏ ﺮ ﯿ ﻪﻟﻮﻟ ﺖﺸﮔﺮﺑ ﻞﺑﺎﻗﺮ ﺎﻫ
ي
ﻮﻣ ﯾﯿﻨ ﯽ اﺮﺑﺎﻨﺑ و هﺪﺷ ﯾ
ا رد،ﻦ ﯾ ﻘﺤﺗ ﻦ ﯿ ﻣ ﻖ ﯿ رد بآ بﺬﺟ ناﺰ
ﻪﻧﻮﻤﻧ ﺎﻫ ﯾ ﯽ ﺎﻣد ﺖﺤﺗ ﻪﮐ ي
0C 70 ﺪﻧدﻮﺑ هﺪﺷ ﮏﺸﺧ زا ﺮﺘﻤﮐ ،
ﺎﻫﺎﻣد ي 50 و 60 ﺴﻠﺳ ﻪﺟرد ﯿ
دﻮﺑ سﻮ ) ﻞﮑﺷ 8 .(
ﻨﭽﻤﻫ ﯿ ﺎﺑ ،ﻦ
اﺰﻓا ﯾ شﺮﺑ ﺖﻣﺎﺨﺿ ﺶ ﺎﻫ
ي ﻣ ،چرﺎﻗ ﯿ رد بآ دﺪﺠﻣ بﺬﺟ ناﺰ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺶﻫﺎﮐ هﺪﺷ ﮏﺸﺧ ﯾ
ﺖﻓﺎ ) ﻞﮑﺷ 9 .(
ﻣ ﺮﻈﻧ ﻪﺑ ﯽ ﺪﺳر
ﻟد ﻪﺒﻬﮐ ﯿ ﻻ ندﻮﺑ ﻢﮐ ﻞ ﯾﻪ
ﺎﻫ ي ﺖﻣﺎﺨﺿ رد لﻮﺼﺤﻣ
3 ﻣﯿ ﻠ ﯽ ﺖﺣار بآ بﺬﺟ،ﺮﺘﻣ ﺖﻣﺎﺨﺿ زا ﺮﺗ
5 ﻣ ﯿﻠ ﯽ هﺪﺷ مﺎﺠﻧا ﺮﺘﻣ
ﺖﺳا . لوﺪﺟ ﻖﺑﺎﻄﻣ 2
ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ و ﺎﻣد ﻞﺑﺎﻘﺘﻣ ﺮﺛا ، ور ﺎﻫ
ي ﻣﯿ
ﻨﻌﻣ بآ دﺪﺠﻣ بﺬﺟ ناﺰ ﯽ
دﻮﺑ راد . ازا ﻪﺑ ي ﻌﻣ ﺖﻣﺎﺨﺿ ﯿ
،ﻦ
اﺰﻓا ﺎﺑ ﯾ ﺑ فﻼﺘﺧا ﺎﻣد ﺶ ﯿ
ﻪﻧﻮﻤﻧ ﻦ ﻣ ظﺎﺤﻟ زا ﺎﻫ ﯿ
بﺬﺟ زﺎﺑ ناﺰ
اﺰﻓا بآ ﯾ ﭘ ﺶ ﯿ دﺮﮐ اﺪ . اﺮﺑ ي ﺖﻣﺎﺨﺿ رد ،لﺎﺜﻣ 3mm
،
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺎﻣد رد هﺪﺷ ﮏﺸﺧ ي
50 و 60 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ
ا ﻨﻌﻣ فﻼﺘﺧ ﯽ
راد ي ﻟﺎﺣ رد؛ﺪﻨﺘﺷاﺪﻧ ﯿ
ﺑ فﻼﺘﺧا ﻪﮑ ﯿ
ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي
ﺎﻫﺎﻣد رد هﺪﺷ ﮏﺸﺧ ي
60 و 70 ﺴﻠﺳ ﻪﺟرد ﯿ
ﻨﻌﻣ سﻮ ﯽ دﻮﺑ راد
) لوﺪﺟ 2 .(
ﻘﺤﺗ رد ﯿﻘ ﯽ ﻫدﻮﺗﺮﭘ ﺮﺛا ﯽ
ور ﺎﻣﺎﮔ ﻪﻌﺷا ﺎﺑ ي
دﺪﺠﻣ بﺬﺟ ﺪﺻرد
ﺳ لﻮﺼﺤﻣ رد بآ ﯿ
ﻣز ﺐ ﯿﻨ ﯽ ﻨﻌﻣ ﯽ رﻮﻃ ﻪﺑ ؛دﻮﺑ راد ي
ﺎﺑ ﻪﮐ
اﺰﻓا ﯾ ﺎﺗ ﻮﺗﺮﭘ زد ﺶ 10
ﮐ ﯿ ﺮﮔﻮﻠ ي ﺬﺟ ﺪﺻرد ، بآ دﺪﺠﻣ ب
ﻟوﺰﻧ ﺪﻧور هراﻮﻤﻫ ﯽ
داد نﺎﺸﻧ ار .
ا ﻞﻣﺎﻋ نﺎﮔﺪﻧرﺎﮕﻧ ﯾ
ﺘﻧ ﻦ ﯿ ار ﻪﺠ
ﻫدﻮﺗﺮﭘ بﺮﺨﻣ تاﺮﺛا ﯽ
ﺎﻫزد رد ﺎﻣﺎﮔ ي
ﻪﺘﺴﻧاد ﻻﺎﺑ ًﻻﺎﻤﺘﺣا ﻪﮐ ﺪﻧا
دار ﺚﻋﺎﺑ ﯾ ﻟﻮ ﯿ ﺳآ و ندﺮﮐ ﮏﺸﺧ زا ﻞﺒﻗ لﻮﺼﺤﻣ ﺰ ﯿ
ﺖﻓﺎﺑ ﻪﺑ ﺐ
ﺖﺳا هﺪﺷ نآ .
ﻨﭽﻤﻫ ﯿ ﺮﺨﺗ ،ﻦ ﯾ ﺧﺮﺑ ﺐ ﯽ ﻪﻟﻮﻟ زا ﺎﻫ ي ﻮﻣ ﯾﯿﻨ ﯽ رد
ﺎﻫزد ي دﺰﻧ رد و ﺮﺗﻻﺎﺑ ﯾ
ﮑ ﯽ د زا ،لﻮﺼﺤﻣ ﺢﻄﺳ ﯾ
ﻞﻣاﻮﻋ ﺮﮕ
ﻣ ﺶﻫﺎﮐ ﯿ ﻣ رﺎﻤﺷ ﻪﺑ بآ دﺪﺠﻣ بﺬﺟ ناﺰ ﯽ
دور . ا ﺮﺑ هوﻼﻋ ﯾ ،ﻦ
اﺰﻓا ﺎﺑ ﯾ ﺎﻣد و لﻮﺼﺤﻣ ﺖﻣﺎﺨﺿ ﺶ ي
ﺪﺻرد ،ندﺮﮐ ﮏﺸﺧ
ﺶﻫﺎﮐ بآ دﺪﺠﻣ بﺬﺟ ﯾ
ﺖﻓﺎ 2] .[ ﺎﺘﻧ ﯾ ﻬﺑﺎﺸﻣ ﺞ ﯽ اﺮﺑ ي لﻮﺼﺤﻣ
ﺳ ﯿ ا ﺎﺑ ؛ﺖﺳا هﺪﺷ شراﺰﮔ ﺐ ﯾ
اﺰﻓا ﺎﺑ ﻪﮐ توﺎﻔﺗ ﻦ ﯾ
ﺎﻣد ﺶ ي
ﺎﺗ ندﺮﮐ ﮏﺸﺧ 60 ºC
، اﺰﻓا بآ دﺪﺠﻣ بﺬﺟ ﺪﺻرد ﯾ
رد و ﺶ
ﺎﻫﺎﻣد ي ﺶﻫﺎﮐ ،نآ زا ﺮﺗﻻﺎﺑ ﯾ
ﺖﻓﺎ 25] .[
Fig 6 Variation of rehydration ratio at different irradiation doses (air temperature 60ºC, slice
thickness 5 mm)
Fig 7 The interaction ofirradiation dose and temperature on rehydration ratio
Fig 8 Variation of rehydration ratio at different air temperatures (irradiation dose 3.6 kGy, slice
thickness 3 mm)
Fig 9 Variation of rehydration ratio at different slice thicknesses (irradiation dose 1.2 kGy, air
temperature 70ºC)
4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي
ﺛﺄﺗ ﯿ ﭘ ﺮ ﯿ ﺶ ﺗﯿ ﻫدﻮﺗﺮﭘ رﺎﻤ ﯽ
ﮐﺮﺗ رد ﯿ آﺮﻓ ﺎﺑ ﺐ ﯾ چرﺎﻗ ندﺮﮐ ﮏﺸﺧ ﺪﻨ
ور ي ﮐ ﯿﻔ ﯿ ﮐوﺮﭼ ظﺎﺤﻟ زا نآ ﺖ ﯿ
ﮔﺪ ﯽ ﺤﻄﺳ ﯽ ﻣ و ﯿ بﺬﺟ ناﺰ
ﺳرﺮﺑ بآ دﺪﺠﻣ ﯽ
ﺪﺷ . اﺰﻓا ﺎﺑ ﯾ ﻫدﻮﺗﺮﭘ زد ﺶ ﯽ
ﮏﺸﺧ نﺎﻣز ،
ﻪﻧﻮﻤﻧ نﺪﺷ ﺶﻫﺎﮐ ﺎﻫ
ﯾ ﻐﺗ ﺎﻣا ،ﺖﻓﺎ ﯿﯿ
ز تاﺮ ﯾ دﺎ ي ور ي ﻣ ﯿ ناﺰ
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺪﺸﻧ هﺪﻫﺎﺸﻣ .
ﻨﭽﻤﻫ ﯿ اﺰﻓا ،ﻦ ﯾ ﺶﻫﺎﮐ و ﺎﻣد ﺶ
اﺰﻓا ﺚﻋﺎﺑ ﺖﻣﺎﺨﺿ ﯾ
ﮐوﺮﭼ ﺶ ﯿ ﮔﺪ ﯽ ﺪﺷ لﻮﺼﺤﻣ .
ﻫدﻮﺗﺮﭘ ﯽ رد
اﺰﻓا ﯾ ﻣ ﺶ ﯿ د بآ بﺬﺟ ناﺰ ﻪﻧﻮﻤﻧ ر
ﺎﻫ ي ﻪﺑ؛دﻮﺑ ﺮﺛﺆﻣ هﺪﺷ ﮏﺸﺧ
رﻮﻃ ﯾ ﺑ ﻪﮑ ﯿ ﺮﺘﺸ ﯾ ﻣ ﻦ ﯿ ﻪﻧﻮﻤﻧ رد بآ بﺬﺟ ناﺰ ﺎﻫ
ي ﻫدﻮﺗﺮﭘ ﯽ هﺪﺷ
زد ﺎﺑ 6/
3 ﮐ ﯿ ﺮﮔﻮﻠ ي ﺪﻣآ ﺖﺳد ﻪﺑ .
ا ﺮﺑ هوﻼﻋ ﯾ اﺰﻓا ﺎﺑ ،ﻦ ﯾ ﺎﻣد ﺶ ي
زا ندﺮﮐ ﮏﺸﺧ 50ºC
ﻪﺑ 60ºC ﻣ ، ﯿ اﺰﻓا بآ بﺬﺟ ناﺰ ﯾ
زا و ﺶ
ﺎﻣد ي 60ºC ﻪﺑ 70ºC ﺶﻫﺎﮐ ﯾ ﺖﻣﺎﺨﺿ رد و ﺖﻓﺎ 3
ﻣ ﯿﻠ ﯽ ﺮﺘﻣ
ﻧﯿ ﻣ ﺰ ﯿ آ بﺬﺟ ناﺰ ﺑ ب
ﯿ ﺖﻣﺎﺨﺿ زا ﺮﺘﺸ 5
ﻣ ﯿﻠ ﯽ دﻮﺑ ﺮﺘﻣ . رد
لﺪﻣ زﺎﺳ ي ﺑﺮﺠﺗ ﯽ ﻐﺗ ﯿﯿ ﻪﻧﻮﻤﻧ ﺢﻄﺳ ﺮ ﻌﺑﺎﺗ ترﻮﺻ ﻪﺑ ﺎﻫ
ﯽ زا
،ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﺮﺿ
ﯾ ﺒﺗ ﺐ ﯿﯿ ﻻﺎﺑ ﻦ ﯾ ﯽ اﺮﺑ ي ﻪﻤﻫ ي ﺗ ﯿ ﻪﺑ ﺎﻫرﺎﻤ
ﺪﻣآ ﺖﺳد .
اﺮﺑﺎﻨﺑ ﯾ ﻣ ،ﻦ ﯽ ﭘ زا ناﻮﺗ ﯿ ﺗ ﺶ ﯿ ﻫدﻮﺗﺮﭘ رﺎﻤ ﯽ
اﺮﺑ ﺎﻣﺎﮔ ي
ﻪﻗرو ندﺮﮐ ﮏﺸﺧ نﺎﻣز ﺶﻫﺎﮐ ﺎﻫ
ي ﻋ رد چرﺎﻗ ﯿ
ﮐ ﻆﻔﺣ ﻦ ﯿﻔ ﯿ ﺖ
ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ
ﯽ اﺮﺑ ﻪﮐ بآ دﺪﺠﻣ بﺬﺟ ﺮﻈﻧ زا ي
فﺮﺼﻣ
ﻤﻫا ﺰﺋﺎﺣ نﺎﮔﺪﻨﻨﮐ ﯿ
دﺮﮐ هدﺎﻔﺘﺳا ،ﺖﺳا ﺖ .
5 - ﻊﺑﺎﻨﻣ
[1] Mohammadigoltapeh, A. and Pourjam, A.
2003. Edible mushroom breeding. Tarbiat Modares University, 604 p.
[2] Wang, J. and Chao, Y. 2003a. Effect of 60Co irradiation on drying characteristics of apple.
Journal of Food Engineering, 56(4): 347-351.
[3] Liu, L., Wang, X., Chen, H. and Wan, C.
2016. Microstructure-based modelling of drying shrinkage and microcracking of cement paste at high relative humidity. Construction and Building Materials, 126: 410-425.
[4] Mohebbi, M., Akbarzadeh, T. M. R., Shahidi, F., Moussavi, M. and Ghoddusi, H. B.
2009. Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp. Computers and Electronics in Agriculture, 69(2): 128-134.
[5] Walde, S., Velu, V., Jyothirmayi, T. and Math, R. 2006. Effects of pretreatments and drying methods on dehydration of mushroom.
Journal of Food Engineering,74(1): 108-115.
convective-electrohydrodynamic drying system on the physical properties of mushroom slices. Industrial Crops and Products, 70: 417-
426.
[7] Crapo, C., Oliveira, A., Nguyen, D., Bechtel, P.J. and Fong, Q. 2010. Development of a method to produce freeze dried cubes from 3 pacific salmon species. Journal of Food Science, 75(5): 269-275.
[8] Lee, K.T., Farid, M. and Nguang, S.K. 2006.
The mathematical modelling of the rehydration characteristics of fruits. Journal of Food
Engineering, 72(1): 16-23.
[9] Sanjuan, N., Carcel, J.A., Clemente, G. and Mulet, A. 2001. Modelling of the rehydration process of brocolli florets. European Food
Research and Technology, 212(4): 449-453.
[10] Majd, F. and Ardakani, M. 2010. Nuclear Techniques in Agricultural Science. University of Tehran, 352 p.
[11] Kortei, N., Odamtten, G., Ayim-Akonor, M.
and Akonor, P. 2016. Modeling the solar drying kinetics of gamma irradiation-pretreated oyster mushrooms (Pleurotus ostreatus).
International Food Research Journal, 23(1):
34-39.
[12] Wierbicki, E. 1986. Ionizing energy in food processing and pest control. 1. Wholesomeness of food treated with ionizing energy. Council for Agricultural Science and Technology.
[13] Yu, Y. and Wang, J. 2007. Effect of ɤ- irradiation treatment before drying on qualities of dried rice. Journal of Food Engineering,
78(2): 529-536.
[14] Yu, Y. and Wang, J. 2006. Effect of gamma-ray irradiation on drying characteristics of wheat. Biosystems Engineering, 95(2): 219-225.
[15] Yadollahinia, A., and Jahangiri, M. 2009.
Shrinkage of potato slice during drying.
Journal of Food Engineering, 94(1), 52-58.
[16] AOAC. 1990. Official methods of analysis.
13th edn. Washington DC: Association of Official Analytical Chemists.
[17] Rabha, D., Muthukumar, P. and Somayaji, C. 2017. Experimental investigation of thin layer drying kinetics of ghost chill pepper
(Capsicum Chinense Jacq.) dried in a forced convection solar tunnel dryer. Renewable Energy, 105: 583-589.
[18] Ebrahimi, M.A., 2011. Investigation of browning and shrinkage of banana in thin layer drying method using image processing technique. M.Sc. Thesis, University of Tehran, Iran.
[19] Aprajeeta, J., Gopirajah, R. and Anandharamakrishnan, C. 2015. Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering, 144: 119-128.
[20] Giri, S. and Prasad, S. 2007. Drying kinetics and rehydration characteristics of microwave- vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78(2): 512-521.
[21] Giri, S. and Prasad, S. 2013. Quality characteristics of microwave-vacuum dried button mushrooms (Agaricus bisporus). Octa Journal of Biosciences, 1(1): 24-31.
[22] Shen, D., Jiang, J., Shen, J., Yao, P. and Jiang, G. 2016. Influence of curing temperature on autogenous shrinkage and cracking resistance of high-performance concrete at an early age. Construction and Building Materials, 103: 67-76.
[23] Shen, D., Wang, T., Chen, Y., Wang, M.
and Jiang, G. 2015. Effect of internal curing with super absorbent polymers on the relative humidity of early-age concrete. Construction and Building Materials, 99: 246-253.
[24] Aprajeeta, J., Gopirajah, R., andAnandharamakrishnan, C. 2015. Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering, 144, 119-128.
[25] Wang, J. and Chao, Y. 2003b. Effect of gamma irradiation on quality of dried potato.
Radiation Physics and Chemistry, 66(4): 293- 297.
Effect of gamma irradiation on surface shrinkage and rehydration ratio during drying of mushroom ( Agaricus bisporus )
Fartash Naeimi, E.1, Khoshtaghaza, M. H.2, Abbasi, S.3
1. Msc. Student, Dept.of Mechanical and Biosystems Engineering, Tarbiat Modares University 2.Associate Professor,Dept.of Mechanical and Biosystems Engineering, Tarbiat Modares University
3.Professor, Dept.of Food Science and Technology, Tarbiat Modares University (Received: 2017/08/13 Accepted:2017/10/23)
The final quality of drying product should be considered as one of the most important indicators in the drying process.In this research, the effects of gamma irradiation doses (0, 1.2, 2.4 and 3.6 kGy), drying temperature (50, 60 and 70°C) and slice thickness of mushrooms (3 and 5 mm) on the surface shrinkage and rehydration ratiowere studied.Thin-layer dryer based on machine vision was used for the experiment.The results showed that the simple and intraction effects of the factorson the surface shrinkage and rehydration ratio weresignificant(P<0.01)in most cases.By increasing irradiation dose, shrinkage slightly increased, and rehydration ratio in dried samples were increased. Also,the maximum rehydration ratiowas 3.43g/gin dose of 3.6 kGy anddryingtemperature of 60°C in the thickness of 3 mm.Finally, shrinkage increased by increasing drying temperature and decreasing slice thickness of mushroom.So that the minimum and maximum values of surface shrinkagewere 0.461 and 0.667, respectively.
Keywords:Gamma irradiation, Drying,Mushroom, Surface shrinkage, Rehydration ratio.
