ﺮان ﯾ ا ﯽﯾ ﻊ ﻏﺬا ﯾ ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ

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٣٧٧

ﯽ ﯾﺑﺎ زرا و بﺎﺨﺘﻧا لﺪﻣ

ﺎﻫ ي ﺸﺧ ﮏ ﻻ ندﺮﮐ ﯾﻪ اﺮﺑ كزﺎﻧ ي

ﺻﻮﺗ ﯿ ﺳ ﻒ ﯿﺘﻨ ﯿ شﺮﺑ نﺪﺷ ﮏﺸﺧ ﮏ ﺎﻫ

ي ﺳ ﯿ رد ﺮ

ﮏﺸﺧ خﺮﺳوﺮﻓ ﻦﮐ

ﺮﻫﻮﮔ فﺮﺷا ي

ﺑدرا ﯿﻠ

1ﯽ ﻮﻧ ،*

ﯾ دﻮﮔ ﺪ ﯾﻨ

2ﯽ ﺪﻟاﺮﺨﻓ ، ﯾ ﺤﻟﺎﺻ ﻦ

3ﯽ

1 - دﺎﺘﺳا ﯾ ﺳﺪﻨﻬﻣ هوﺮﮔ ،رﺎ ﯽ

ﺎﻨﺻ و مﻮﻠﻋ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﺎﻨﺻ هﺪﮑﺸﻧاد ، ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻠﻋﻮﺑ هﺎﮕﺸﻧاد ،رﺎﻬﺑ ﯽ

ﺳ ﯿ ا ،ناﺪﻤﻫ ،ﺎﻨ ﯾ

ناﺮ .

2 - ﻮﺠﺸﻧاد ي ﺳﺎﻨﺷرﺎﮐ ﯽ ﺪﺷرا ﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ، ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ، ﺎﻨﺻ هﺪﮑﺸﻧاد ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ،رﺎﻬﺑ ﻠﻋﻮﺑ هﺎﮕﺸﻧاد ﯽ

ناﺮ .

3 - ﺸﻧاد ﯿ ،رﺎ ﺳﺪﻨﻬﻣ هوﺮﮔ ﯽ

ﺎﻨﺻ و مﻮﻠﻋ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﺎﻨﺻ هﺪﮑﺸﻧاد ، ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ﻠﻋﻮﺑ هﺎﮕﺸﻧاد ،رﺎﻬﺑ ﯽ

ناﺮ .

ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ

ﯿ هﺪ

رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :

رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 16 / 04 / 1401

رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 13 / 11 / 1401

ﻠﮐ تﺎﻤﻠﮐ ﯿ ﺪ ي :

،نﺪﺷ ﮏﺸﺧ نﺎﻣز

ﺳ ﯿ ،ﺮ

ﻣ لﺪﻣ ﯿ ﺪﯾ ﻠ ﯽ

،

ﺮﺛﺆﻣ ذﻮﻔﻧ ﺖﺑﻮﻃر .

DOI: 10.22034/FSCT.19.132.377

DOR: 20.1001.1.20088787.1401.19.132.28.1

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ 

: [email protected]

ﻪﺑ هﺮﻬﺑ دﻮﺒﻬﺑ رﻮﻈﻨﻣ رو

ي ژﺮﻧا ي اﺰﻓا و ﯾ ﮐ ﺶ ﯿﻔ ﯿ ﮏﺸﺧ لﻮﺼﺤﻣ ﺖ ،هﺪﺷ

ﯾ ﮏﺸﺧ ﮏ خﺮﺳوﺮﻓ ﻦﮐ

ﻣ ﻪﮐ ﺪﺷ ﻪﺘﺧﺎﺳ ﯽ

اﺮﺑ نآ زا ناﻮﺗ ي

ﮏﺸﺧ ﻣ ندﺮﮐ ﯿ هﻮ ﺰﺒﺳ و ﺎﻫ ي دﺮﮐ هدﺎﻔﺘﺳا ﺎﻫ .

ا رد ﯾ ﺶﻫوﮋﭘ ﻦ

لﺪﻣ زﺎﺳ ي ﺳ ﯿﺘﻨ ﯿ ﺳ نﺪﺷ ﮏﺸﺧ ﮏ ﯿ

رد ﺮ ﯾ ﮏﺸﺧ ﮏ ﺮﻓ ﻦﮐ

ﺳرﺮﺑ خﺮﺳو ﯽ

ﺪﺷ . ﺛﺄﺗ ﯿ ﻪﻠﺻﺎﻓ ﺮ

ﻪﻧﻮﻤﻧ ﺎﻫ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ زا ﯽ

ﺢﻄﺳ ﻪﺳ رد 5

، 5 / 7 و 10 ﺘﻧﺎﺳ ﯽ شﺮﺑ ﺖﻣﺎﺨﺿ ﺮﺛا و ﺮﺘﻣ ﺎﻫ

ي ﺳ ﯿ رد ﺮ

ﺢﻄﺳ ﻪﺳ 3 ، 6 و 9 ﻣ ﯿﻠ ﯽ ﺮﺿ و مﺮﺟ لﺎﻘﺘﻧا ﺖﻋﺮﺳ ﺮﺑ ﺮﺘﻣ ﯾ

ﻃ رد ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯽ

آﺮﻓ ﯾ ﺪﻨ

ﺳ نﺪﺷ ﮏﺸﺧ ﯿ

ﺳرﺮﺑ ﺮ ﯽ ﺪﺷ . لﺪﻣ ﻦﯿﯿﻌﺗ ياﺮﺑ ﺳ

ﯿﺘﻨ ﯿ ﮑ ﯽ ﮏﺸﺧ ﺪﻨﯾآﺮﻓ رد ﺐﺳﺎﻨﻣ ،ندﺮﮐ

ﯽﻨﺤﻨﻣ ﮏﺸﺧ يﺎﻫ ﻣ ندﺮﮐ

ﯽ ﺮﻌﺗ ﻂﯾاﺮﺷ ﺖﺤﺗ ﺪﻨﻧاﻮﺗ ﯾ

ﻒ ﺰﺠﺗ درﻮﻣ هﺪﺷ ﯾﻪ

ﻠﺤﺗو ﯿ ﺪﻧﺮﯿﮔ راﺮﻗ ﻞ .

،اﺬﻟ

ا رد ﯾ ،ﺶﻫوﮋﭘ ﻦ ﺳرﺮﺑ ﺖﻬﺟ

ﯽ ﺳ ﯿﺘﻨ ﯿ نﺪﺷ ﮏﺸﺧ ﮏ شﺮﺑ

ﺎﻫ ي ﺳ ﯿﺮ

، لﺪﻣ ﺎﻫ ي ﺮﺑ دراﺪﻧﺎﺘﺳا

هداد ﺎﻫ ي ﺎﻣزآ ﯾ ﺸ ﯽ ﺪﻧﺪﺷ هداد شزاﺮﺑ .

اﺰﻓا ﺎﺑ ﯾ ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶ ﺗراﺮﺣ ﻊﺒﻨﻣ زا ﺎﻫ

ﯽ زا 5 ﻪﺑ 10

ﺘﻧﺎﺳ ﯽ ﺘﻣ

،ﺮ ﻣ ﯿ ﮕﻧﺎ ﯿ ﺳ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ ﯿ

زا ﺮ 8 / 35 ﻗد ﯿ ﻪﺑ ﻪﻘ 3 / 37 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ . اﺰﻓا ﺎﺑ ﯾ ﺶ

ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺎﻫ

زا 3 ﻪﺑ 9 ﻣ ﯿﻠ ﯽ ﻧ ﺮﺘﻣ ﯿﺰ ﻣ ﯿ ﮕﻧﺎ ﯿ ﺳ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ ﯿ

زا ﺮ 7 / 22 ﻗد ﯿ ﻪﺑ ﻪﻘ 9 / 50

ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ . ﺗراﺮﺣ ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺮﺛا ﯽ

ﻐﺗ ﺮﺑ ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ و خﺮﺳوﺮﻓ ﯿﯿ

تاﺮ

ﺮﺿ ﯾ ذﻮﻔﻧ ﺐ ﺮﺛﺆﻣ ﺖﺑﻮﻃر ﺳ ﯿ ﺳرﺮﺑ ﺮ ﯽ نﺎﺸﻧ و اﺰﻓا و ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ ﺎﺑ ﻪﮐ داد ﯾ

ﺖﻣﺎﺨﺿ ﺶ

ﻪﻧﻮﻤﻧ دﺎﻘﻣ ،ﺎﻫ ﯾ ا ﺮ ﯾ ﺮﺿ ﻦ ﯾ اﺰﻓا ﺐ ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ . زا ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ ﺎﺑ 10

ﻪﺑ 5

ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ دﺮﮔ هﺪﻫﺎﺸﻣ ، ﯾ

ﺮﺿ ﻪﮐ ﺪ ﯾ ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﺖﺑﻮﻃر

زا m²s^-1

9

10-

× 71 / 2 ﻪﺑ m²s^-1

9 -

10

× 63 / 3 اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . ﻣﯿ ﮕﻧﺎ ﯿ ﺮﺿ ﻦ ﯾ ﺐ ﺮﺛﺆﻣ ذﻮﻔﻧ شﺮﺑ ﺖﺑﻮﻃر

ﺎﻫ ي ﺳ ﯿ اﺮﺑ ﺮ ي ﺖﻣﺎﺨﺿ ﺎﻫ ي 3 ،

6 و 9 ﻣ ﯿﻠ ﯽ ﺗﺮﺗ ﻪﺑ ﺮﺘﻣ ﯿ ﺮﺑاﺮﺑ ﺐ m²s^-1

9

10 -

× 94 / 0 ، m²s^-1

9

10-

× 72 / 2 و m²s^-1

9

10-

× 54 / 5

دﻮﺑ . لﺪﻣ رد زﺎﺳ ي آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺳ ندﺮﮐ ﯿ ﻣ لﺪﻣ ﺮ ﯿ ﺪ ﯾﻠ ﯽ ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ ﯾ

لﺪﻣ ﺮ گرﺰﺑ ﺎﺑ ﺎﻫ ﺮﺗ

ﯾ ﻦ

ﺮﺿ راﺪﻘﻣ ﯾ ﺒﺗ ﺐ ﯿﯿ ﮏﭼﻮﮐ و ﻦ ﺮﺗ

ﯾ ﺎﻄﺧ ﻦ

، ﺎﺘﻧ ﯾ دﺰﻧ ﺞ ﯾ ﮏ ﺗ ﺮ ي هداد ﻪﺑ ﺎﻫ ي ﺎﻣزآ ﯾ ﺖﺷاد ار ﺶ .

ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ ﯾ

اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ

www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ

ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ ﺸﻫوﮋﭘ_ ﯽ

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٣٧٨

1 - ﻪﻣﺪﻘﻣ

ﺳ ﯿ ﺮ ) Allium sativum L.

( هزﺎﺗ ﯾ زروﺎﺸﮐ لﻮﺼﺤﻣ ﮏ ي

ﺎﺑ

ﺬﻐﺗ شزرا ﯾﻪ ا ي اوا رد ﻪﮐ ﺖﺳا ﻻﺎﺑ ﯾ

ﺑ نﺎﺘﺴﺑﺎﺗ ﻞ ﯿ

رازﺎﺑ رد ﺮﺘﺸ

ﻣ ﻪﺿﺮﻋ ﯽ دﻮﺷ . ﺳ ﯿ ﻨﻏ ﺮ ﯽ ﺘﻧآ زا ﯽ ﺴﮐا ﯿ ناﺪ ﺎﻫ ي ﺒﻃ ﯿﻌ ﯽ ﮐﺮﺗ ، ﯿ تﺎﺒ

ﻠﻨﻓ ﯽ ﮐﺮﺗ و ﯿ ﻣ ﺪﺿ تﺎﺒ ﯿ

ﺑوﺮﮑ ﯽ ﺖﺳا . ﺳ ﯿ ﻪﺑ ﺮ هزﺎﺗ ترﻮﺻ ﯾ

ﺎ

ﮏﺸﺧ ﺪﺷ ﻪﺑ ،ه ﻢﻌﻃ ناﻮﻨﻋ ﻣ هدﺎﻔﺘﺳا ﺎﻫاﺬﻏ عاﻮﻧا رد هﺪﻨﻫد

ﯽ دﻮﺷ .

ﺳ ﯿ ﺎﻫﺮ ي ﮏﺸﺧ رﺎﮔﺪﻧﺎﻣ هﺪﺷ ي

ﺑ ﯿ ﺮﺘﺸ ي ﺳ ﻪﺑ ﺖﺒﺴﻧ ﯿ

ﺎﻫﺮ ي هزﺎﺗ

ﺪﻧراد . ﺳ ﯿ ﮏﺸﺧ ﺮ ﯾﮑ ﯽ ﻧدوﺰﻓا زا ﯽ ﺎﻫ ي اﺬﻏ ﯾ ﯽ ﺮﻈﻧ زا ﻪﮐ ﺖﺳا

رﺎﺠﺗ ي ﻤﻫا ﯿ ز ﺖ ﯾ دﺎ ي ﻪﺑ و دراد ﻪﻗرو ترﻮﺻ

ﯾ ﻬﺗ ردﻮﭘ ﺎ ﯿ ﻪ

ﻣ ﯽ دﻮﺷ . ﺳ ﯿ ﻟد ﻪﺑ ،ﺮ ﯿ ﮐﺮﺗ ﻦﺘﺷاد ﻞ ﯿ

ﺐ ﺎﻫ ي ﻢﻌﻃ و ﺮﻄﻋ ،هﺪﻨﻫد

ازا ،ﺖﺳا سﺎﺴﺣ ﺎﻣﺮﮔ ﻪﺑ ﺖﺒﺴﻧ ﯾ

ﻦ آﺮﻓ ور ﯾ ﮏﺸﺧ ﺪﻨ نآ ندﺮﮐ

ﺎﺑﯾ ﻪﺑ ﺪ ﻪﻧﻮﮔ ا ي ﮐ ﺎﺗ ﺪﺷﺎﺑ ﯿﻔ

ﯿ ﺎﻬﻧ لﻮﺼﺤﻣ ﺖ ﯾ

ﯽ ،ﮓﻧر ﺮﻈﻧ زا

ﮑﺸﺗ داﻮﻣ و ،ﻢﻌﻃ ،ﺮﻄﻋ ﯿ

ﻞ دﻮﺷ ﻆﻔﺣ نﺎﮑﻣا ﺪﺣ ﺎﺗ هﺪﻨﻫد

] 1 , 2 [ . ﺑﯿ تﺎ ) 2006 ( ﺸﻫوﮋﭘ رد ﯽ اﺮﺷ ﺮﺛا ، ﯾ ﻮﮔﺎﻧﻮﮔ ﻂ ن

ﮏﺸﺧ ﺎﻫﺎﻣد ﺎﺑ ندﺮﮐ ي

50 ، 60 و ، 70 ﺴﻠﺳ ﻪﺟرد ﯿ

ﺮﺑ سﻮ

ﮐﯿ ﻔﯿ ﺎﻬﻧ ﺖ ﯾ ﯽ ﺳ ﯿ ﺳرﺮﺑ ار ﮏﺸﺧ ﺮ ﯽ

دﺮﮐ . ﻨﺤﻨﻣ ﯽ ﺎﻫ ي

ﮏﺸﺧ ﺳ ﺖﺑﻮﻃر ﻪﮐ داد نﺎﺸﻧ ندﺮﮐ ﯿ

ﻪﺑ ﺮ ﻌﺑﺎﺗ ترﻮﺻ ﯽ

ﺎﻤﻧ ﯾ ﯽ

ﮏﺸﺧ نﺎﻣز تﺪﻣ ﺎﺑ ﺶﻫﺎﮐ ندﺮﮐ

ﯾ ﮏﺸﺧ و ﻪﺘﻓﺎ ﺳ ندﺮﮐ

ﯿ ﺮ

ﺑﯿ ﻟوﺰﻧ ﻪﻠﺣﺮﻣ رد ﺮﺘﺸ ﯽ

آﺮﻓ ﯾ ﻣ مﺎﺠﻧا ﺪﻨ ﯽ

دﻮﺷ . ﺖﻣﺎﺨﺿ 3

ﻣﯿ ﻠ ﯽ ﻪﻗرو ﺮﺘﻣ ﻫﺎ ي ﺳ ﯿ ﺮﻫ رد ﺮ ﯾ اﺮﺷ زا ﮏ ﯾ ﺎﻣد ﻂ ﯾ ﯽ ﺐﺳﺎﻨﻣ ﺮﺗ ﯾ ﻦ

ﮐﯿ ﻔﯿ ﻟو داد ﺖﺳد ﻪﺑ ار ﺖ ﯽ

ﻧﻻﻮﻃ ﺎﺑ ﯽ ﺮﺗ ﯾ ﮏﺸﺧ نﺎﻣز ﻦ ندﺮﮐ

ﺖﺳا هدﻮﺑ هاﺮﻤﻫ .

ﺎﺘﻧ سﺎﺳا ﺮﺑ ﯾ

ا ﺞ ﯾ ا زا ،ﺶﻫوﮋﭘ ﻦ ﯾ

ﺖﻣﺎﺨﺿ ﻦ

ﻣ ﯽ اﺮﺷ رد ناﻮﺗ ﯾ

ﺎﻣد ﻂ ﯾ ﯽ زا ﺮﺗﻻﺎﺑ 60 ﺴﻠﺳ ﻪﺟرد ﯿ

ﻪﺑ سﻮ رﻮﻈﻨﻣ

ﻔﻨﻣ رﺎﺛآ ناﺮﺒﺟ ﯽ

ﺷﺎﻧ ﯽ ﺎﻫﺎﻣد زا ي دﺮﮐ هدﺎﻔﺘﺳا ﻻﺎﺑ ]

1 [ .ﺑ ﯿ و تﺎ

نارﺎﮑﻤﻫ ) 2016 ( د ﺶﻫوﮋﭘ رد ﯾ

ﺮﮕ ي ﺎﭘ ﯾ راﺪ ي ﻓ ﯿﺰ ﯾﮑ ﯽ ردﻮﭘ

ﺳ ﯿ ﮏﺸﺧ ﺮ شور ﺎﺑ هﺪﺷ ﺎﻫ

ي ﮏﺸﺧ دﺎﻤﺠﻧا ندﺮﮐ ي

ﺮﺟ و ﯾ نﺎ

اﻮﻫ ي ﺳرﺮﺑ ار مﺮﮔ ﯽ

ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ﮏﺸﺧ ﺞ ﻪﻗرو ندﺮﮐ ﺎﻫ

ي 2

ﻣﯿ ﻠ ﯽ ﺮﺘﻣ ي ﺳ ﯿ دﺎﻤﺠﻧا شور ود ﺎﺑ ﺮ ي

ﺮﺟ و ﯾ اﻮﻫ نﺎ ي نﺎﺸﻧ مﺮﮔ

ﭘ راﺪﻘﻣ ﻪﮐ ﺖﺳا هداد ﯿ

ﺳ ردﻮﭘ تاووﺮ ﯿ

دﺎﻤﺠﻧا ﺮ ي ﺑ ﯿ و ﺮﺘﺸ

ﺴﻧاد ﯿ ﻐﺗ و ﻪﺘ ﯿﯿ ﻪﺑ نآ ﮓﻧر تاﺮ ﻨﻌﻣ ترﻮﺻ

ﯽ راد ي ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ

دﯾ ﺖﺳا هدﻮﺑ ﺮﮕ ]3

[ .ﭘ ﯿ ﻣد دﺮﻣدازآ و دﺮﻓاﻮﺸ ﯿ

ﭼﺮ ﯽ ) 2020 ( ﺛﺄﺗ ﯿ ﺮ

ﭘﯿ ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ي ﭘ ﻒﻠﺘﺨﻣ ﯿ ﮏﺸﺧ زا ﺶ ﺳ ندﺮﮐ

ﯿ ﺑ ﺮ ﮐ ﺮ ﯿﻔ ﯿ ﺖ

ﺳ ردﻮﭘ ﯿ ﻟﻮﺗ ﺮ ﯿ ﺪ ي ﺳرﺮﺑ ار ﯽ ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ا زا ﻞﺻﺎﺣ ﺞ ﯾ

ﻦ

ﺗ ﻪﻤﻫ رد ﺖﺑﻮﻃر راﺪﻘﻣ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﯿ

ﻃ رد ﺎﻫرﺎﻤ ﯽ

راﺪﻬﮕﻧ ي ﻐﺗ ﯿﯿ ﻨﻌﻣ ﺮ ﯽ راد ي ﺖﺳا ﻪﺘﺷاﺪﻧ .

ﺑ لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﯿ

ﺮﺘﺸ ﯾ ﻦ

ﻣﯿ ﮕﻧرﺪﺑ ناﺰ ﯽ هﻮﻬﻗ و ا ي ﺑ رد ار نﺪﺷ ﯿ

ﻪﻧﻮﻤﻧ ﻦ ﺖﺳا ﻪﺘﺷاد ﺎﻫ .

ﺋﻮﻧوﻼﻓ ندﻮﺑ لﻮﻠﺤﻣ ﺖﻠﻋ ﻪﺑ ﯿ

و و ﺎﻫﺪ ﯾ ﻣﺎﺘ ﯿ ﻣﺎﻤﺗ ،بآ رد ث ﻦ ﯽ

ﭘﯿ ﺶ ﺗﯿ ا راﺪﻘﻣ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﺎﻫرﺎﻤ ﯾ

ﮐﺮﺗ ﻦ ﯿ ﺳ ردﻮﭘ رد تﺎﺒ ﯿ

ﺮ

ﻟﻮﺗ ﯿ ﺪ ي ﺪﻧﺪﺷ ] 4 [ . ﻟﻮﺳر ﯽ ﺳ و ﯿ ﻮﻟﺪ ) 2012 ( ﻐﺗ ﯿﯿ و تاﺮ

لﺪﻣ زﺎﺳ ي ر ﯾ ﺿﺎ ﯽ ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﺳ ﯿ ﻃ رد ﺮ ﯽ ﮏﺸﺧ ندﺮﮐ

ﻪﺑ ﺘﻓﺮﻤﻫ ترﻮﺻ ﯽ

ﺳرﺮﺑ ار ﯽ ﺪﻧدﺮﮐ . ا رد ﯾ ﻘﺤﺗ ﻦ ﯿ ﻻ ،ﻖ ﯾﻪ ﺎﻫ ي

ﺳ كزﺎﻧ ﯿ ﺎﻫﺎﻣد رد ﺮ ي

50 ، 60 و 70 ﺴﻠﺳ ﻪﺟرد ﯿ

و سﻮ

ﺖﻣﺎﺨﺿ ﺎﻫ ي 2 ، 3 و 4 ﻣ ﯿﻠ ﯽ ﮏﺸﺧ رد ﺮﺘﻣ اﻮﻫ ﻦﮐ

ي غاد

ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ اﻮﻫ ﺖﻋﺮﺳ ﺎﺑ ي

5 /1 ﻧﺎﺛ ﺮﺑ ﺮﺘﻣ ﯿ ﺪﻧﺪﺷ ﮏﺸﺧ ﻪ .

ﺎﺘﻧ ﯾ ﺳرﺮﺑ ﺞ ﯽ ﻐﺗ ﯿﯿ ﮐوﺮﭼ ﺪﺻرد تاﺮ ﯿ

ﮔﺪ ﯽ ﻃ ﯽ رد نﺪﺷ ﮏﺸﺧ

ﺎﻫﺎﻣد ي ﻪﻗرو ﺖﻣﺎﺨﺿ و اﻮﻫ ﻒﻠﺘﺨﻣ داد نﺎﺸﻧ ﺎﻫ

ﺎﻣد ﺮﺛا ﻪﮐ ي

اﻮﻫ ي ﮏﺸﺧ ﻧ و ﻦﮐ ﯿ ﻪﻗرو ﺖﻣﺎﺨﺿ ﺰ ور ﺎﻫ

ي ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ

ﻨﻌﻣ لﻮﺼﺤﻣ ﯽ

ﻧ راد ﯿ ﮐوﺮﭼ و ﺖﺴ ﯿ

ﮔﺪ ﯽ ﻌﺑﺎﺗ ﻂﻘﻓ ﯽ ﻣ زا ﯿ ناﺰ

ﻣ لﻮﺼﺤﻣ ﺖﺑﻮﻃر ﯽ

ﺪﺷﺎﺑ ] 5 [ .

ﯾﮑ ﯽ ﻠﺻا فاﺪﻫا زا ﯽ

ﮏﺸﺧ زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ندﺮﮐ ي

،

اﻮﺘﺤﻣ ﺶﻫﺎﮐ ي

ﺤﻄﺳ ﻪﺑ نآ نﺪﻧﺎﺳر و ﺖﺑﻮﻃر ﯽ

اﺮﺑ بﻮﻠﻄﻣ ي

ﺖﺳد ﯾ رﺎﮔﺪﻧﺎﻣ تﺪﻣ ﺮﺜﮐاﺪﺣ ﻪﺑ ﻦﺘﻓﺎ ي

ﺎﺿ ﺶﻫﺎﮐ و ﯾ

تﺎﻌ

ﺖﺳا . ﺪﺟ مﻮﻠﻋ شﺮﺘﺴﮔ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ

شور و ﺪ ﺎﻫ

ي ﻒﻠﺘﺨﻣ

ﮏﺸﺧ شور زا هدﺎﻔﺘﺳا ،ندﺮﮐ ﺎﻫ

ي ﻮﻧ ﯾ ﻈﻧ ﻦ ﯿ ﻫدﻮﺗﺮﭘ ﺮ ﯽ

ﮔ راﺮﻗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﺖﺳا مزﻻ خﺮﺳوﺮﻓ ﯿ

دﺮ ] 6 , 7 [ . ﺸﻫوﮋﭘ رد ﯽ

ﻨﺴﺣ ﯽ نارﺎﮑﻤﻫ و )

2020 ( ﺛﺄﺗ ﯿ ﮏﺸﺧ ﺮ ﺮﺑ خﺮﺳوﺮﻓ ندﺮﮐ

ﺻﻮﺼﺧ ﯿ ﮐ تﺎ ﯿﻔ ﯽ ﻣ ﯿ ﺳرﺮﺑ ار قﺎﻤﺳ هﻮ ﯽ

ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻦ

ﮏﺸﺧ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﺮﺑ هوﻼﻋ خﺮﺳوﺮﻓ شور ﻪﺑ ندﺮﮐ

ﮏﺸﺧ نﺎﻣز ﺶﻫﺎﮐ ﺒﺳﺎﻨﻣ شور ندﺮﮐ

ﯽ اﺮﺑ ي صاﻮﺧ ﻆﻔﺣ

ﺷ ﯿﻤ ﯿﺎﯾ ﯽ ﻐﺗ و ﯿﯿ ﻣ ﻞﮐ ﮓﻧر تاﺮ ﯿ

ﺖﺳا قﺎﻤﺳ هﻮ ]

8 [ . ار ﯾﻨ ﯽ ﻠﺒﻘﻣ ﯽ

نارﺎﮑﻤﻫ و )

2021 ( اﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺎﺑ ﺞﻧﺮﺑ كﻮﺘﻠﺷ ندﺮﮐ

ﮏﺸﺧ ﺳرﺮﺑ ار خﺮﺳوﺮﻓ ﻦﮐ ﯽ

ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ا ﺞ ﯾ نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ

ﺎﻫرﻮﺘﮐﺎﻓ ﻪﮐ داد ي

ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﺛﺄﺗ ﺖﺑﻮﻃر و ﺎﻣد

ﯿ ﻨﻌﻣ ﺮ ﯽ راد ي

ور ﺮﺑ ي ﻫ ﺎﻣا ﺪﻧراد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯿ

ﺎﻣد رﻮﺘﮐﺎﻓ ود زا ماﺪﮐ ﭻ

ور ﺮﺑ ﺖﺑﻮﻃر و ي

ﻨﻌﻣ ﻪﺘﺳﻮﭘ ﺪﺻرد ﯽ

هدﻮﺒﻧ راد ﺪﻧا ] 7 [ .ﯾ ﻔﺳﻮ ﯽ

2019 ( ﺳ ﯿﺘﻨ ﯿ ﮏﺸﺧ ﮏ شﺮﺑ خﺮﺳوﺮﻓ ندﺮﮐ

ﺎﻫ ي

ﻣﯿ لﺪﻣ و ﻪﺑ هﻮ زﺎﺳ

ي رﻮﮕﻟا شور ﺎﺑ نآ ﯾ

ﺘﻧژ ﻢﺘ ﯿ ﮏ - ﻪﮑﺒﺷ ﺎﻫ ي

ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﺳرﺮﺑ ار ﯽ ﺪﻧدﺮﮐ . ﺎﺘﻧ ﯾ ا ﺞ ﯾ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ

اﺰﻓا ﺎﺑ ﻪﮐ ﯾ

زا ﺎﻣد ﺶ 50

ﻪﺑ 80 ﺴﻠﺳ ﻪﺟرد ﯿ

نﺎﻣز سﻮ

ﮏﺸﺧ دوﺪﺣ ندﺮﮐ 60

ﺶﻫﺎﮐ ﺪﺻرد ﯾ

ﺖﻓﺎ ) اﺰﻓا ﯾ ﺖﻋﺮﺳ ﺶ

ﮏﺸﺧ ندﺮﮐ ( ] 9 [.

ﺳرﺮﺑ ﯽ ﻣز رد هﺪﺷ ﺮﺸﺘﻨﻣ تﻻﺎﻘﻣ ﯿ

ﮏﺸﺧ ﻪﻨ تﻻﻮﺼﺤﻣ ندﺮﮐ

زروﺎﺸﮐ ي ﮐﺎﺣ ﯽ ا زا ﯾ ﮏﯿﺘﻨﯿﺳ ﯽﺳرﺮﺑ ﺎﺑ طﺎﺒﺗرا رد ﻪﮐ دﻮﺑ ﻦ

ﺮﺿ ﻪﺒﺳﺎﺤﻣ و مﺮﺟ لﺎﻘﺘﻧا ﯾ

ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ مﺎﮕﻨﻫ

(3)

٣٧٩

ﮏﺸﺧ شﺮﺑ ندﺮﮐ ﺎﻫ

ي ﺳ ﯿ ﻪﻌﻟﺎﻄﻣ خﺮﺳوﺮﻓ شور ﺎﺑ ﺮ ا

ي ترﻮﺻ

ﺳرﺮﺑ ،ﺶﻫوﮋﭘ ﻦﯾا زا فﺪﻫ ،اﺬﻟ ؛ﺖﺳا ﻪﺘﻓﺮﮕﻧ ﯽ

ﺖﻣﺎﺨﺿ ﺮﺛا

شﺮﺑ ﺎﻫ ي ﺳ ﯿ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ﻪﻠﺻﺎﻓ و ﺮ ﯽ

ﺖﻋﺮﺳ ﺮﺑ ﻪﻧﻮﻤﻧ زا

ﻨﭽﻤﻫ و مﺮﺟ لﺎﻘﺘﻧا ﯿ

لﺪﻣ ﻦ زﺎﺳ ي آﺮﻓ ﯾ لﺪﻣ ﺎﺑ ﺪﻨ ﺎﻫ ي ﺑﺮﺠﺗ ﯽ

ﻣ ﯽ ﺪﺷﺎﺑ .

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺮﮐ

ند

ﮏﺸﺧ ﺖﻬﺟ ﺳ ندﺮﮐ

ﯿ ﺎﻫﺮ ي ﺖﻣﺎﺨﺿ ﺎﺑ هدرﻮﺧ شﺮﺑ ﺎﻫ

ي 3 ، 6

و 9 ﻣ ﯿﻠ ﯽ ﮏﺸﺧ زا ﺮﺘﻣ ناﻮﺗ ﺎﺑ خﺮﺳوﺮﻓ ﻦﮐ

250 هدﺎﻔﺘﺳا تاو

دﺮﮔ ﯾ ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ و ﺪ ﻪﻠﺻﺎﻓ ﻪﺳ رد ﭗﻣﻻ ﺢﻄﺳ زا ﺎﻫ

5 ، 5/

7 و

10 ﺘﻧﺎﺳ ﯽ ﻈﻨﺗ ﺮﺘﻣ ﯿ ﻢ ﺪﺷ . ﻐﺗ ﯿﯿ ﻪﻧﻮﻤﻧ نزو تاﺮ ﻃ رد ﺎﻫ

ﯽ ﮏﺸﺧ

ﺮﻫ نﺪﺷ ﯾ ﻗد ﮏ ﯿ وزاﺮﺗ ﻂﺳﻮﺗ ﻪﻘ ي

د ﯾ ﺠ ﯿ ﻟﺎﺘ

1ﯽ ﺖﻗد ﺎﺑ 01 /0

±

ز رد ﻪﮐ مﺮﮔ ﯾ

ﮏﺸﺧ ﺮ دﺮﮔ ﺖﺒﺛ ،دﻮﺑ ﻪﺘﻓﺮﮔ راﺮﻗ ﻦﮐ ﯾ

ﺪ ] 10 [ .

اﻮﺘﺤﻣ ﺶﻫﺎﮐ ي

ﺳ ﺖﺑﻮﻃر ﯿ

ﺎﻨﺒﻣ ﺮﺑ ،ﺎﻫﺮ ي

نﺎﻣز ﺮﺑاﺮﺑ رد ﮏﺸﺧ

ﮏﺸﺧ ﺛﺄﺗ و ﻢﺳر ندﺮﮐ ﯿ

ﺗ ﺮ ﯿ ﺎﻫرﺎﻤ ي ﮏﺸﺧ ﻒﻠﺘﺨﻣ نآ ﺮﺑ ندﺮﮐ

ﺳرﺮﺑ درﻮﻣ ﯽ ﺖﻓﺮﮔ راﺮﻗ .

2 - 2 - ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﻪﺒﺳﺎﺤﻣ

لﺪﻣ تﺎﻘﯿﻘﺤﺗ ﺮﺜﮐا رد ﺎﻫ

ي نﺪﺷ ﮏﺸﺧ ﺪﻨﯾآﺮﻓ ﺮﺑ ﻢﮐﺎﺣ ﯽﺿﺎﯾر

ﻏ و يزروﺎﺸﮐ تﻻﻮﺼﺤﻣ ﺖﺑﻮﻃر ﺖﺒﺴﻧ سﺎﺳاﺮﺑ ار ﯽﯾاﺬ

2

) (MR ﻣ ﺖﺳد ﻪﺑ ﯽ

ﺪﻧروآ . ﻣ ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﯽ

هداد ﺪﻧاﻮﺗ ﺎﻫ ي

ﻪﺑ ﺖﺳد و ﺖﺧاﻮﻨﮑﯾ ار هﺪﻣآ ﯾ

ﺖﺳﺪﮑ ﯽﮔﺪﻨﮐاﺮﭘ زا و ﺪﯾﺎﻤﻧ ﺮﺗ

هداد ﻣ يﺮﯿﮔﻮﻠﺟ ﺎﻫ ﯽ

ﺎﻤﻧ ﯾ ﺪ . و لﻮﺼﺤﻣ ﻪﯿﻟوا ﺖﺑﻮﻃر ﻦﺘﺷاد ﺎﺑ

ﺸﺧ ﻦﯿﺣ رد مﺮﺟ و ﺖﺑﻮﻃر لﺎﻘﺘﻧا ﺪﻧور ،نآ نزو ﺶﻫﺎﮐ ﮏ

ﻪﻄﺑار ﻖﯾﺮﻃ زا لﻮﺼﺤﻣ نﺪﺷ 1

ﻣ ﻪﺒﺳﺎﺤﻣ ، ﯽ ددﺮﮔ ] 11 [.

e e t

M M

M MR M



  0

ا رد ﯾ ،ﻪﻄﺑار ﻦ :MR

ﺖﺑﻮﻃر ﺖﺒﺴﻧ )

ﺪﻌﺑ نوﺪﺑ ( ، Mt

اﻮﺘﺤﻣ ي

ﺎﻨﺒﻣ ﺮﺑ ﺖﺑﻮﻃر ي

نﺎﻣز ﺮﻫ رد ﮏﺸﺧ ) t

هدﺎﻣ مﺮﮔ ﺮﺑ بآ مﺮﮔ

ﮏﺸﺧ ( ، M0

اﻮﺘﺤﻣ ي ﻟوا ﺖﺑﻮﻃر ﯿ

ﺎﻨﺒﻣ ﺮﺑ ﻪ ي و ﮏﺸﺧ Me

اﻮﺘﺤﻣ ي ﻟدﺎﻌﺗ ﺖﺑﻮﻃر ﯽ

) ﺧ هدﺎﻣ مﺮﮔ ﺮﺑ بآ مﺮﮔ ﮏﺸ

( ﺖﺳا .

اﺮﺑ ي نﺎﻣز ﺎﻫ ي ﻧﻻﻮﻃ ﯽ دﺎﻘﻣ ،نﺪﺷ ﮏﺸﺧ ﯾ

ﺮ Me

ﺎﻘﻣ رد ﯾ ﺎﺑ ﻪﺴ

دﺎﻘﻣ ﯾ ﺮ Mo

Mt و

ﺴﺑ ﯿ ﻣ ﮏﭼﻮﮐ رﺎ ﯽ

اﺮﺑﺎﻨﺑ ؛ﺪﺷﺎﺑ ﯾ ﻣ ﻦ ﯽ ﻪﻟدﺎﻌﻣ ناﻮﺗ

ﻃ رد ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﯽ

ﻪﺑ ار نﺪﺷ ﮏﺸﺧ ﻪﻄﺑار ترﻮﺻ

2 هدﺎﺳ

1. Digital balance, LutronGM-300p (Taiwan) 2. Moisture ratio (MR)

و دﻮﻤﻧ ﻧ ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﻪﺒﺳﺎﺤﻣ ياﺮﺑ ﯿ

ﻪﺑ يزﺎ ﮔ هزاﺪﻧا ﯿ يﺮ

ﻟدﺎﻌﺗ ﺖﺑﻮﻃر ﯽ

ﻤﻧ ﯽ ﺪﺷﺎﺑ ] 12 [.

o t

M MR M

2 - 3 - ﺮﺿ ﻪﺒﺳﺎﺤﻣ ﯾ

ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ

آﺮﻓ ﺮﺳاﺮﺳ رد ﯾ

ﮏﺸﺧ ﺪﻨ ﺪﭘ رﺎﺸﺘﻧا ،ندﺮﮐ ﯾ

هﺪ ي لﺎﻘﺘﻧا ﺐﻟﺎﻏ

ﺰﮐﺮﻣ زا ﺖﺑﻮﻃر اﺮﺑﺎﻨﺑ ،ﺖﺳا ﺢﻄﺳ ﻪﺑ ﻪﻧﻮﻤﻧ

ﯾ ا رد ﻦ ﯾ ﻪﻌﻟﺎﻄﻣ ﻦ

ﺎﻀﻓ ي ﻪﺑ مﺮﺟ لﺎﻘﺘﻧا ترﻮﺻ

ﯾ ﺖﺨﺗ ﻪﺤﻔﺻ ﮏ )ﺗ

ﯿ ﻪﻐ ( ﺮﻈﻧ رد

ﻓ مود نﻮﻧﺎﻗ سﺎﺳا ﺮﺑ ﺖﺑﻮﻃر فﺬﺣ و ﺪﺷ ﻪﺘﻓﺮﮔ ﯿ

ﻖﺒﻃ ،ﮏ

ﻪﻄﺑار ي 3 ﺪﺷ ﻪﺒﺳﺎﺤﻣ ]

13 [.

4 ) ) 1 2 ( ) exp(

1 2 (

1 8

2 2 2

0 2

2 L

t n D

MR _n n



^eff



 ^ ^





^

ا رد ﯾ ،ﻪﻄﺑار ﻦ ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﻒﺼﻧ L

) ﺮﺘﻣ ﺐﺴﺣﺮﺑ (

، داﺪﻌﺗ n

ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد تارﺎﺒﻋ ،ﻪﻟدﺎﻌﻣ زا هﺪﺷ

نﺪﺷ ﮏﺸﺧ نﺎﻣز t )

(s و

Deff

ﺮﺿ ﯾ ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ )

m²s^-1 ( ﻣ ﯽ ﺪﻨﺷﺎﺑ . ﻪﺑ ،لواﺪﺘﻣ ترﻮﺻ

ﻪﻠﻤﺟ ي ا لوا ﯾ ﺮﺳ ﻦ ي ﻣ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﯽ

ﻪﻟدﺎﻌﻣ و دﻮﺷ ي

ﻻﺎﺑ

ﻪﺑ ﻪﻄﺑار ترﻮﺻ 4

ﺮﺿ و هﺪﺷ هدﺎﺳ ﯾ

ﺮﻃ زا ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯾ

ا ﻖ ﯾ ﻦ

ﺷ ﻪﺒﺳﺎﺤﻣ و ﻪﻄﺑار ﯿ

ﻣ ﺖﺳد ﻪﺑ ﺐ ﯽ

آﯾ ﺪ.











  



  ₂

2 2

0 8 exp 4

L t D m

m m

MR m ^eff

e e

t 



رﺎﮕﻟ ﻦﺘﻓﺮﮔ ﺎﺑ ﯾ

ﺒﻃ ﻢﺘ ﯿﻌ ﯽ ﻓﺮﻃ زا ﯿ ﻪﻄﺑار ﻦ 4 ﻪﻄﺑار ، 5 ﺖﺳد ﻪﺑ

ﻣ ﯽ آﯾ ﺪ:















 ₂

2

2 4

ln 8

L t Ln D

MR  ^eff



ﺮﺿ ﺲﭙﺳ ﯾ ﺮﻃ زا ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯾ

ﺷ ﻖ ﯿ رﺎﮕﻟ ﻂﺧ ﺐ ﯾ

ﻢﺘ

ﺒﻃ ﯿﻌ

ِﯽ هداد ﺖﺑﻮﻃر ﺖﺒﺴﻧ ﺎﻫ

ي ﺑﺮﺠﺗ ﯽ ) (LnMR ﻞﺑﺎﻘﻣ رد

ﮏﺸﺧ نﺎﻣز ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ و ندﺮﮐ

6 دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﯾﺪ

.

2 2

4L Slope



D^eff 

ا رد ﯾ ﻄﺑار ﻦ ،ﻪ Slope ﺷ ﯿ ﺐ ﻣ ﻂﺧ ﯽ ﺪﺷﺎﺑ .

2 - 4 - لﺪﻣ زﺎﺳ ي ﺳ ﯿﺘﻨ ﯿ ﮑ ﯽ

لﺪﻣ ﺪﻨﯾآﺮﻓ ﻞﺻا ﻪﻋﻮﻤﺠﻣ ﻦﺘﺷاد سﺎﺳا ﺮﺑ يزﺎﺳ

ا ي تﻻدﺎﻌﻣ زا

هدﺎﺳ و ﻖﯿﻗد ﯽﺿﺎﯾر ا

ي ﻣ ﯽ ﻣ ﻪﮐ ﺪﺷﺎﺑ ﯽ اﺮﻓ ﺪﻧاﻮﺗ ﯾ ﺎﻫﺪﻨ ﯾ ﯽ لﺎـﻘﺘﻧا

ﺪـﻨﻨﮐ ﻒﯿﺻﻮﺗ ﻻﺎﺑ ﺖﻗد ﺎﺑ ار مﺮﺟ .

ا رد ـﯾ ﻪـﺑ ،ﻪـﻌﻟﺎﻄﻣ ﻦ رﻮـﻈﻨﻣ

ﺳرﺮﺑ ﯽ ﺳ ﯿﺘﻨ ﯿ ﭘ و ﮏ ﯿ ﺶ ﺑﯿﻨ ﯽ ـﺳ نﺪﺷ ﮏﺸﺧ ﺪﻧور ﯿ

ﮏـﻤﮐ ﺎـﺑ ،ﺮ

(4)

٣٨٠

هداد ﺎﻫ ي ـﺑﺮﺠﺗ ﯽ لﺪـﻣ زا هدﺎﻔﺘـﺳا ﺎـﺑ و ﺎـﻫ

ي ـﺑﺮﺠﺗ ﯽ ﻒـﻠﺘﺨﻣ

ﮏﺸﺧ لﺪﻣ ،ندﺮﮐ زﺎﺳ

ي ﺳ ﯿﺘﻨ ﯿ ﮑ ﯽ دﺮﮔ مﺎﺠﻧا ﯾﺪ . ﻪﻟدﺎﻌﻣ ﺎﻫ ي ﮓﻧو

ﺳ و ﯿ ﺑﺎﭘ و نﻮﺳﺪﻨﻫ ،ﮓﻨ ﯿ

ﺮﻘﺗ ،ﺲ ﯾ ﭘ ،رﺎﺸﺘﻧا ﺐ ﯿ

ﻧ ،ﺞ ﯿ ﻣ ،ﻦﺗﻮ ﯿ ﺪﯾ ﻠ ﯽ

رﺎﮕﻟ و ﯾ ﻤﺘ ﯽ اﺮﺑ ، ي لﺪﻣ زﺎﺳ ي آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺳ ندﺮﮐ ﯿ بﺎﺨﺘﻧا و ﺮ

ﺮﺘﻬﺑ ﯾ ﺳ لﺪﻣ ﻦ ﯿﺘﻨ ﯿ ﮑ ﯽ و بﺎﺨﺘﻧا ، ﺳرﺮﺑ

ﯽ ﺪﻧﺪﺷ ] 14 [ . ﻪـﺑ رﻮـﻈﻨﻣ

ﮐ لﺪﻣ هداد ندﺮ ﺎﻫ ي ﺑﺮﺠﺗ ﯽ ﮏﺸـﺧ ندروآ ﺖـﺳد ﻪـﺑ و ندﺮـﮐ

ﺖﺑﺎﺛ ﺎﻫ ي لﺪﻣ ﻧ ﺎﻫ ـﯿ مﺮـﻧ زا ﺰ و ﺐـﻠﺘﻣ راﺰـﻓا ـﯾ

اﺮ ﯾ ﺶ R2012a

ﺪﺷ هدﺎﻔﺘﺳا .

2 - 5 - ﻟﺎﻧآ ﯿ رﺎﻣآ ﺰ ي

اﯾ ﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﻪﯾﺎﭘ ﺮﺑ ﻞﯾرﻮﺘﮐﺎﻓ ﺐﻟﺎﻗ رد ﺶﻫوﮋﭘ ﻦ ﯽ

ﺎﺑ و

مﺮﻧ زا هدﺎﻔﺘﺳا راﺰﻓا

ﻪﺨﺴﻧ SPSS 21 ﺰﺠﺗ درﻮﻣ ﯾﻪ ﻠﺤﺗو ﯿ راﺮﻗ ﻞ

ﺖﻓﺮﮔ . نﻮﻣزآ مﺎﻤﺗ اﺮﺑ و مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ رد ﺎﻫ

ي ﺎﻘﻣ ﯾ ﻪﺴ

ﻣﯿ ﮕﻧﺎ ﯿ ﺦﺳﺎﭘ ﻦ ﺎﻫ ي ﻪﻨﻣاد ﺪﻨﭼ نﻮﻣزآ زا ،هﺪﺷ هﺪﻫﺎﺸﻣ ا

ي ﻦﮑﻧاد

لﺎﻤﺘﺣا ﺢﻄﺳ رد 95

% ﺪﺷ هدﺎﻔﺘﺳا .

ﻧ ﺎﻫرادﻮﻤﻧ ﻢﺳر ياﺮﺑ ﯿ

زا ﺰ

ﻪﻣﺎﻧﺮﺑ ) 2007 ( Excel ﺪﺷ هدﺎﻔﺘﺳا .

3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ

3 - 1 - ﺳرﺮﺑ ﯽ ﺳ ﯿﺘﻨ ﯿ مﺮﺟ لﺎﻘﺘﻧا ﮏ

ﺑ رد ﯿ شور ﻦ ﺎﻫ ي روآﺮﻓ ﻒﻠﺘﺨﻣ ي

ﺸﺧ ، ﮏ آﺮﻓ ندﺮﮐ ﯾ ﺪﻨ ي ﺖﺳا

ﻃ ﻪﮐ ﯽ ﻟﺎﻌﻓ نآ ﯿ ﺑآ ﺖ ﯽ اﺬﻏ هدﺎﻣ ﯾ ﯽ ﺮﻃ زا بآ فﺬﺣ ﺎﺑ ﯾ

ﺪﭘ ﻖ ﯾ هﺪ

ﺨﺒﺗ ﯿ ﻣ ﺶﻫﺎﮐ ﺮ ﯽ ﯾ ﮐ ﺎﻣا ؛ﺪﺑﺎ ﯿﻔ ﯿ ﺗﻻﻮﺼﺤﻣ ﺖ ﯽ

ﺘﻨﺳ شور ﻪﺑ ﻪﮐ ﯽ

ﻣ ﮏﺸﺧ ﯽ زرﺎﺑ ﻞﮑﺷ ﻪﺑ و ﺪﻧﻮﺷ ي

ﺛﺄﺗ ﺖﺤﺗ ﯿ ﻐﺗ ﺮ ﯿﯿ ﻃ تاﺮ ﯽ

ﻟﻮﺗ ﯿ راﺪﻬﮕﻧ و ﺪ ي

اﺬﻏ هدﺎﻣ ﻪﺑ ﺖﺒﺴﻧ ،ﺪﻨﺘﺴﻫ ﯾ

ﯽ ﻠﺻا ﯽ ﺮﺘﻤﮐ

ﺖﺳا ] 15 [ . ﺎﺘﻧ ﯾ ﺰﺠﺗ زا ﻞﺻﺎﺣ ﺞ ﯾ

ﻪ راو ﯾ ﺛﺄﺗ ﺲﻧﺎ ﯿ ﻪﻠﺻﺎﻓ ﺮ

ﻪﻧﻮﻤﻧ شﺮﺑ ﺖﻣﺎﺨﺿ و خﺮﺳوﺮﻓ ﭗﻣﻻ زا ﺎﻫ ﺎﻫ

ي ﺳ ﯿ نﺎﻣز ﺮﺑ ﺮ

ﺳ نﺪﺷ ﮏﺸﺧ ﯿ

ﻟﺎﻧآ ﺮ ﯿ لوﺪﺟ رد و ﺰ 1

ﺎﻤﻧ ﻪﺑ ﯾ ﺖﺳا هﺪﻣآرد ﺶ .

نﺎﻤﻫ ا رد ﻪﮐ ﻪﻧﻮﮔ ﯾ

ﻣ هﺪﻫﺎﺸﻣ لوﺪﺟ ﻦ ﯽ

ﻐﺘﻣ ﺮﺛا دﻮﺷ ﯿ

ﻞﻘﺘﺴﻣ ﺮ

ﺢﻄﺳ رد ﺖﻣﺎﺨﺿ 5

ﻨﻌﻣ ﺪﺻرد ﯽ

ﺖﺳا هﺪﺷ راد )

05 /0

<

(P ﺎﻣا

ﻐﺘﻣ ﺮﺛا ﯿ نآ ﻞﺑﺎﻘﺘﻣ و ﻪﻠﺻﺎﻓ ﺮ ﺢﻄﺳ رد ﺎﻫ

5 % ﻨﻌﻣ ﯽ ﺖﺳا هﺪﺸﻧ راد

) 05 /0

>

.(P

Table 1 Results of analysis of variance for drying time parameters of garlic slices during drying by infrared

Sources of changes Degrees of freedom Sum of squares Mean square P

Distance 2 11.56 5.78 0.915

Thickness 2 3584.89 1792.44 0.000

Distance × Thickness 4 66.22 16.56 0.902

Error 18 1159.33 64.41

Total 26 4822.00

ﻠﺻا فﺪﻫ ﯽ آﺮﻓ زا ﯾ ﮏﺸﺧ ﺪﻨ ﻟﻮﺗ ندﺮﮐ ﯿ زروﺎﺸﮐ تاﺪ ي

ﺶﻫﺎـﮐ ،

اﻮﺘﺤﻣ ي ﺤﻄـﺳ ﻪﺑ ﺖﺑﻮﻃر ﯽ

ا ﯾ اﺮـﺑ ﻦـﻤ ي ـﺳر ﯿ ﻪـﺑ نﺪ ﺮﺜﮐاﺪـﺣ

رﺎﮔﺪﻧﺎﻣ ي ﻣ ﯽ ﺪﺷﺎﺑ . ﻞﮑﺷ رد 1 ﺮـﺛا ﻪـﻧﻮﻤﻧ ﻪﻠـﺻﺎﻓ ﭗـﻣﻻ زا ﺎـﻫ

شﺮﺑ ﺖﻣﺎﺨﺿ و خﺮﺳوﺮﻓ ﺎـﻫ

ي ـﺳ ﯿ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز ﺮـﺑ ﺮ

شراﺰﮔ ﺖﺳا هﺪﺷ .

Fig 1 Average of garlic slices drying time at different drying conditions by infrared system

Means with different superscripts differ significantly (P<0.05).

نﺎﻤﻫ ا رد ﻪﮐ ِرﻮﻃ ﯾ

د ﻞﮑﺷ ﻦ ﯾ ﻣ هﺪ ﯽ اﺰـﻓا ﺎﺑ ،دﻮﺷ ﯾ

ﺖﻣﺎﺨـﺿ ﺶ

شﺮﺑ ﻪـﻧﻮﻤﻧ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز ،ﺎﻫ اﺰـﻓا ،ﺎـﻫ

ﯾ ﺶ ﯾ ﺖـﺳا ﻪـﺘﻓﺎ .

ﺑﯿ ﺶ ﺮﺗ ﯾ ﺖﻣﺎﺨـﺿ ﺎـﺑ ﻪـﻧﻮﻤﻧ ﻪـﺑ طﻮﺑﺮﻣ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ 9

ﻣﯿ ﻠ ﯽ ﻪﻠﺻﺎﻓ رد ﻪﮐ دﻮﺑ ﺮﺘﻣ 10

ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ي زا راﺮـﻗ ﭗـﻣﻻ ﺢﻄﺳ

ﺖﺷاد ) 53 ﻗد ﯿ ﻪﻘ ( ﺮﺘﻤﮐ و ﯾ ﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ ﯿ

ﻪـﺑ طﻮـﺑﺮﻣ ﺰ

ﺖﻣﺎﺨﺿ ﺎﺑ ﻪﻧﻮﻤﻧ 3

ﻣ ﯿﻠ ﯽ ﻪﻠﺻﺎﻓ رد ﻪﮐ دﻮﺑ ﺮﺘﻣ 5

ﺘﻧﺎﺳ ﯽ ﺮـﺘﻣ ي زا

ﻣ ﻪﮐ ﺖﺷاد راﺮﻗ ﭗﻣﻻ ﺢﻄﺳ ﯿ

ﮕﻧﺎ ﯿ تﺪـﻣ ﻦ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز

اﺮﺑ ي ا ﯾ ﺗ ﻦ ﯿ رﺎﻤ 7/

20 ﻗد ﯿ ﺪﻣآ ﺖﺳد ﻪﺑ ﻪﻘ .

3 - 2 - ﺎﺘﻧ ﯾ ﻪﺒﺳﺎﺤﻣ ﺞ ﺮﺿ

ﯾ ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ

،هزوﺮﻣا ﮏﺸﺧ زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ندﺮﮐ ي

ﺷور ﯽ ﻪﻌﺳﻮﺗ ﯾ ﻪـﺘﻓﺎ

ﺸــﺨﺑ فﺬــﺣ ﺎــﺑ ﻪــﮐ ﺖــﺳا ﯽ

ﺎﭘ ﻪــﺑ ﺮــﺠﻨﻣ ﺖــﺑﻮﻃر زا ــﯾ

راﺪ ي

ﻓﯿ ﺰﯾ ــﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ ــﻨﭽﻤﻫ و هﺪــﺷ لﻮﺼــﺤﻣ ﯿ

ﻟﻮﺗ ﺚــﻋﺎﺑ ﻦ ــﯿ

ﺪ

ﮐ صاﻮﺧ ﺎﺑ ﻒﻠﺘﺨﻣ تﻻﻮﺼﺤﻣ ﯿﻔ

ﯽ ﺪﺟ ﯾ اﺬﻏ شزرا ﺎﺑ و ﺪ ﯾ

ﯽ و

دﺎﺼﺘﻗا ي ﻣ توﺎﻔﺘﻣ ﯽ دﻮـﺷ . ﺮـﺿ ﯾ ﻢـﻬﻣ ﺖـﺑﻮﻃر ذﻮـﻔﻧ ﺐ ﺮـﺗ

ﯾ ﻦ

وﯾ ﮔﮋ ﯽ ﮏﺸﺧ تﺎﺒﺳﺎﺤﻣ رد ا ندﺮﮐ

ﺖﺳ . ﺳرﺮﺑ ﯽ ﺳ ﯿﺘﻨ ﯿ لﺎـﻘﺘﻧا ﮏ

(5)

٣٨١

اﺮﺿ و مﺮﺟ ﯾ

ﻣ ﺖﺑﻮﻃر ذﻮﻔﻧ ﺐ ﯽ

ﺪﻧاﻮﺗ ﯾ اﺮـﺑ ﺪﻨﻣدﻮـﺳ راﺰﺑا ﮏ ي

اﺮﺷ لﺮﺘﻨﮐ ﯾ آﺮﻓ ﻂ ﯾ ﮏﺸﺧ ﺪﻨ اﺰـﻓا و ندﺮﮐ ﯾ

ﮐ ﺶ ﯿﻔ ـﯿ لﻮﺼـﺤﻣ ﺖ

ﺪﺷﺎﺑ . ﻞﮑﺷ 2 ﻐﺗ ﺪﻧور ﯿﯿ رﺎـﮕﻟ تاﺮ ﯾ

ﺒﻃ ﻢﺘ ﯿ ـﻌ ﯽ ﺖـﺑﻮﻃر ﺖﺒﺴـﻧ

) (LnMR ﺖﻣﺎﺨـﺿ و ﻒﻠﺘﺨﻣ ﻞﺻاﻮﻓ رد نﺎﻣز ﻪﺑ ﺖﺒﺴﻧ ار 9

ﻣﯿ ﻠ ﯽ ﻣ نﺎﺸﻧ ار ﺮﺘﻣ ﯽ

ﺪﻫد . ﻞﮑﺷ 3 ﻧ ﯿ ﻐﺗ ﺪـﻧور ﺰ ﯿ

ـﯿ رﺎـﮕﻟ تاﺮ ﯾ ﻢﺘ

ﺒﻃ ﯿﻌ ﯽ ﺖـﺑﻮﻃر ﺖﺒﺴﻧ اﺮـﺑ نﺎـﻣز ﻪـﺑ ﺖﺒﺴـﻧ

ي ﺖﻣﺎﺨـﺿ ﺎـﻫ ي

ﻪﻠﺻﺎﻓ رد ﻒﻠﺘﺨﻣ 10

ﺘﻧﺎﺳ ﯽ ـﻣ نﺎﺸﻧ ار ﺮﺘﻣ ﯽ

ﺪـﻫد . ـﺷ ﯿ ا ﺐ ـﯾ ﻦ

ﻪﺒﺳﺎﺤﻣ ﺖﻬﺟ طﻮﻄﺧ ﺮﺿ

ﯾ دﺮﮔ هدﺎﻔﺘﺳا ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯾ

ﺪ.

اﺰﻓا ﺎﺑ ﯾ ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺶ ﺎﻫ

ي ﺳ ﯿ زا ﺮ 3 ﻪﺑ 6 زا و 6 ﻪﺑ 9

ﻣﯿ ﻠ ﯽ دﺮﮔ هﺪﻫﺎﺸﻣ ،ﺮﺘﻣ ﯾ

ﺮﺿ ﻪﮐ ﺪ ﯾ ر ذﻮﻔﻧ ﺐ ﺗﺮﺗ ﻪﺑ ﺖﺑﻮﻃ ﯿ

زا ﺐ

m²s^-1

9

10 -

× 94 /0 ﻪﺑ m²s^-1

9

10 -

× 72 /2 زا و m²s^-1

9 -

10

× 72 /2 ﻪﺑ m²s^-1

9

10-

× 45 /5 اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ .ا ﯾ زا ﺶﺨﺑ ﻦ

ﺎﺘﻧ ﯾ ﻢﻫ ﺞ ﺎﺘﻧ ﺎﺑ ﺎﺘﺳار ﯾ

ﺞ ﺪﻤﺤﻣ ي ﺖﺳا نارﺎﮑﻤﻫ و .

اﯾ ﻦ

ﻬﺑ ناﺮﮕﺸﻫوﮋﭘ ﯿ

ﻪﻨ زﺎﺳ ي ﺮﺿ ﯾ لﺪﻣ و ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ زﺎﺳ

ي

رﯾ ﺿﺎ ﯽ ﺳ ﯿﺘﻨ ﯿ ﮏﺸﺧ ﮏ شﺮﺑ ندﺮﮐ

ﺎﻫ ي ﻣ ﯿ هﻮ

"

ﻪﺑ

"

ﺳرﺮﺑ ار ﯽ و

اﺰﻓا ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﯾ

ﻣﺎﻤﺗ رد ﺖﻣﺎﺨﺿ ﺶ ﯽ

يﺎﻫﺎﻣد

ﺮﺿ ،ﻪﻌﻟﺎﻄﻣدرﻮﻣ ﯾ

اﺰﻓا ﺪﻧور ياراد ﺖﺑﻮﻃر ذﻮﻔﻧ ﺐ ﯾ

ﺸ ﯽ هدﻮﺑ

ﺖﺳا ] 16 [ . ﯾ ﻔﺳﻮ ﯽ نارﺎﮑﻤﻫ و )

2019 ( ﺳ ﯿﺘﻨ ﯿ ﮏﺸﺧ ﮏ ندﺮﮐ

شﺮﺑ خﺮﺳوﺮﻓ ﺎﻫ

ي ﻣ ﯿ لﺪﻣ و ﻪﺑ هﻮ زﺎﺳ

ي ﺳرﺮﺑ ار نآ ﯽ

ﺪﻧدﺮﮐ .

اﺰﻓا ﯾ زا ﺎﻣد ﺶ 50

ﻪﺑ 80 ﺴﻠﺳ ﻪﺟرد ﯿ

اﺰﻓا ﺐﺒﺳ سﻮ ﯾ

ﺮﺿ ﺶ ﯾ ﺐ

زا ﺮﺛﺆﻣ رﺎﺸﺘﻧا

9

10-

× 8/

10 ﻪﺑ

9

10-

× 1/

26 ﻧﺎﺛ ﺮﺑ ﻊﺑﺮﻣﺮﺘﻣ ﯿ

ﻪ

دﺮﮔ ﯾ ﺪ ] 9 [ .

Fig 2 Variations of the natural logarithm of moisture ratio (Ln (MR)) values versus drying time

of garlic slices at different samples distance (9 mm thickness).

Fig 3 Variations of the natural logarithm of moisture ratio (Ln (MR)) values versus drying time

of garlic slices at different samples thickness (10 cm distance).

دﺎﻘﻣ ﯾ ﻣ ﻒﻠﺘﺨﻣ ﺮ ﯿ

ﺮﺿ ناﺰ ﯾ ﺗ ياﺮﺑ ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯿ

ﻘﺤﺗ يﺎﻫرﺎﻤ ﯿ

،ﻖ

لوﺪﺟ رد 2

شراﺰﮔ ﺖﺳا هﺪﺷ . نﺎﻤﻫ ا رد ﻪﮐ رﻮﻃ ﯾ

لوﺪﺟ ﻦ

ﻣ ﻪﻈﺣﻼﻣ ﯽ ﻟد ﻪﺑ ،ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ ﺎﺑ دﻮﺷ ﯿ

ﻞ

اﺰﻓا ﯾ اﺰﻓا و خﺮﺳوﺮﻓ ﻮﺗﺮﭘ ذﻮﻔﻧ ﺶ ﯾ

،تراﺮﺣ لﺎﻘﺘﻧا ﺖﻋﺮﺳ ﺶ

ﺮﺿ ﯾ اﺰﻓا ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯾ

ﺶ ﯾ ﺖﺳا ﻪﺘﻓﺎ . ﮐ ﺎﺑ ﻪﻠﺻﺎﻓ ﺶﻫﺎ

زا ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ 10

ﻪﺑ 5 ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ دﺮﮔ هﺪﻫﺎﺸﻣ ، ﯾ

ﺮﺿ ﻪﮐ ﺪ ﯾ ﺐ

زا ﺖﺑﻮﻃر ذﻮﻔﻧ m²s^-1

9

10-

× 71 /2 ﻪﺑ m²s^-1

9

10-

× 63 /3

اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . ﺮﺗﻻﺎﺑ يﺎﻣد رد )

ﭗﻣﻻ ﺎﺑ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ (

ﻞﯿﻟد ﻪﺑ

ﺮﺳ جوﺮﺧ ﯾﻊ ﺖﺑﻮﻃر ﺮﺗ )

اﺰﻓا ﯾ ﺖﺑﻮﻃر ذﻮﻔﻧ ﺶ (

ﮏﺸﺧ ﺪﻨﯾاﺮﻓ ،

ﻣ يور يﺮﺘﻤﮐ نﺎﻣز رد نﺪﺷ ﯽ

ﺪﻫد . ﯾا ﮏﺸﺧ نﺎﻣز ﺶﻫﺎﮐ ﻦ

ﻣ يور ﺎﻣد ﺶﯾاﺰﻓا ﻪﺠﯿﺘﻧ رد ﻪﮐ نﺪﺷ ﯽ

ﻣ ،ﺪﻫد ﯽ ﻞﯿﻟد ﻪﺑ ﺪﻧاﻮﺗ

شﺮﺑ نورد بآ رﺎﺨﺑ رﺎﺸﻓ ﺶﯾاﺰﻓا ﺎﻫ

ي ﺳ ﯿ تﺮﺟﺎﻬﻣ ﻪﮐ ﺪﺷﺎﺑ ﺮ

ﻣ ﺶﯾاﺰﻓا ار ﺖﺑﻮﻃر ﯽ

ﺪﻫد . ﻨﺴﺣ ﯽ نارﺎﮑﻤﻫ و )

2020 ( شراﺰﮔ

ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﻪﮐ ﺪﻧدﺮﮐ نﺎﻣز ﺶﻫﺎﮐ ﺐﺒﺳ خﺮﺳوﺮﻓ ﻦﮐ

ﮏﺸﺧ ﻣ ندﺮﮐ ﯿ شور ﻪﺑ ﺖﺒﺴﻧ قﺎﻤﺳ هﻮ ﻫﺎ

ي ﮏﺸﺧ ﺘﻨﺳ ندﺮﮐ ﯽ

) ﺎﺳ ﯾ ﺑﺎﺘﻓآ و ﻪ ﯽ ( ﻣ ﯽ دﻮﺷ . ﻨﭽﻤﻫ ﯿ ﻣ ﻦ ﯿ ﺳا ناﺰ ﯿ ﺎﻫﺪ ي ﻟآ ﯽ و

وﯾ ﻣﺎﺘ ﯿ ﻣ ث ﻦ ﯿ ﮏﺸﺧ رد قﺎﻤﺳ هﻮ ا ﻪﺑ ندﺮﮐ

ﯾ دﺎﻘﻣ رد شور ﻦ ﯾ

ﺮ

ﻻﺎﺑ ﯾ ﯽ ﮏﺸﺧ شور ﻪﺑ ﺖﺒﺴﻧ ﻪﺑ ندﺮﮐ

ﺳو ﯿ ﮏﺸﺧ ﻪﻠ ﻦﮐ

ووﺮﮐﺎﻣ ﯾ ﻣ ﻆﻔﺣ ،ﻮ ﯽ دﻮﺷ ] 8 [ . ﺎﺘﻧ رد ﯾ د ﺶﻫوﮋﭘ ﺞ ﯾ

ﺮﮕ ي ، ﺴﺣ ﯿﻨ ﯽ

2021 ( اﺰﻓا ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﯾ

ﺶﺑﺎﺗ ناﻮﺗ ﺶ

اﺰﻓا ﺐﺒﺳ ،خﺮﺳوﺮﻓ ﯾ

اﺮﺿ ﺶ ﯾ ﻣ ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ ﯽ

ددﺮﮔ ] 17 [.

(6)

٣٨٢

Table 2 Effective moisture diffusivity values (Deff) of garlic slices at different infrared drying conditions

Distance (cm) Thickness (mm) Effective diffusivity (m²s^-1) r

5 3 1.25×10^-9 0.995

5 6 3.38×10^-9 0.983

5 9 6.27×10^-9 0.985

7.5 3 8.41×10^-10 0.994

7.5 6 2.49×10^-9 0.998

7.5 9 4.99×10^-9 0.995

10 3 7.42×10^-10 0.998

10 6 2.30×10^-9 0.993

10 9 5.08×10^-9 0.994

3 - 3 - ﺮﺘﻬﺑ بﺎﺨﺘﻧا ﯾ

اﺮﺑ لﺪﻣ ﻦ ي

هداد شزاﺮﺑ ﺎﻫ

ﮏﺸﺧ ﺪﻨﯾآﺮﻓ رد ﺐﺳﺎﻨﻣ لﺪﻣ ﻦﯿﯿﻌﺗ ياﺮﺑ ﯽـﻨﺤﻨﻣ ،ندﺮـﮐ

يﺎـﻫ

ﮏﺸــﺧ ــﻣ ندﺮــﮐ ﯽ ﺮﻌﺗ ﻂﯾاﺮــﺷ ﺖــﺤﺗ ﺪــﻨﻧاﻮﺗ ــﯾ

ﻒ درﻮــﻣ هﺪــﺷ

ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ ﺪﻧﺮﯿﮔ راﺮﻗ ﻞ .

ﺎﺑ ياﺮﺑ ﺖﺑﻮﻃر ﺖﺒﺴﻧ راﺪﻘﻣ ﻪﺒﺳﺎﺤﻣ

ﻣﺎﻤﺗ ﯽ ﺗ ﯿ ﻃ رد ﻪﻌﻟﺎﻄﻣ درﻮﻣ يﺎﻫرﺎﻤ ﯽ

آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ـﺳ ندﺮـﮐ ﯿ ﺮ

) هرﺎﻤﺷ ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ 2

( ـﺳﺮﺗ زا ﻞﺻﺎﺣ طﺎﻘﻧ شزاﺮﺑ و ﯿ

ﻢ

ﺖﺑﻮﻃر ﺖﺒﺴﻧ يﺎﻫرادﻮﻤﻧ -

ﻪﺑ ،نﺎﻣز ـﺳو ﯿ لﺪـﻣ ﻪﻠ ﺎـﻫ ي و ﮓـﻧو

ﺳ ﯿ ﺑﺎﭘ و نﻮﺳﺪﻨﻫ ،ﮓﻨ ﯿ

ﺮﻘﺗ ،ﺲ ﯾ ﭘ ،رﺎﺸﺘﻧا ﺐ ﯿ

ﻧ ،ﺞ ﯿ ﻣ ،ﻦﺗﻮ ﯿ ﺪﯾ ﻠ ﯽ و رﺎﮕﻟ

ﯾ ﻤﺘ ﯽ

، ﺎﺘﻧ ﯾ ﺳرﺮﺑ درﻮﻣ لﺪﻣ ﺮﻫ ياﺮﺑ ﺞ ﯽ

ﺖﻓﺮﮔ راﺮﻗ )

لوﺪﺟ

3 ( . ا رد ﯾ ،لوﺪﺟ ﻦ ،ﺖﺑﻮﻃر ﺖﺒﺴﻧ ،MR

نﺎﻣز t (min) و ،n

،k ،b ،l و c ،a ﺖﺑﺎﺛ ﺎـﻫ ي لﺪـﻣ ـﻣ ﺎـﻫ ﯽ ﺪﻨـﺷﺎﺑ . ﺮـﺘﻬﺑ ﯾ لﺪـﻣ ﻦ

ﻣ ﯽ ﺎﺑﯾ ﺑ ياراد ﺖﺴ ﯿ

ﺮﺘﺸ ﯾ ﺮﺿ راﺪﻘﻣ ﻦ ﯾ

ﺒﺗ ﺐ ﯿﯿ دﺎـﻘﻣ ﻞﻗاﺪﺣ و ﻦ ﯾ

ﺮ

ﺪﺷﺎﺑ ﺎﻄﺧ . ﺎﺘﻧ ﯾ ﺮﺘﻬﺑ ﻪﮐ داد نﺎﺸﻧ ﺞ ﯾ

ﺮﺗﻻﺎـﺑ ﺎﺑ لﺪﻣ ﻦ ﯾ

ﻦ ،شزاﺮـﺑ

اﺮﺷ ﺎﺑ ﻖﺑﺎﻄﻣ ﯾ

آﺮﻓ درﻮﻣ رد ،هﺪﺷ ﺮﮐذ ﻂ ﯾ

ﮏﺸـﺧ ﺪﻨ ـﺳ ندﺮـﮐ

ﯿ ،ﺮ

ﻣ لﺪﻣ ﯿ ﺪﯾ ﻠ ﯽ ﺖﺳا .

Table 3 The statistical parameters obtained in order to verify the fit of each mathematical model to the observed data during the garlic slices drying (distance=10cm and thickness=9 mm) Model

number Model name Model equation Model

constants SSE r RMSE

1 Wang and

Singh

1 at bt2

MR   ^a=-0.018_b=8.5e-5 0.0128 0.997 0.0143 2 Henderson and

Pabis MRaexp(kt) ^a=1.086_k=0.027 0.0435 0.990 0.0262 3 Approximation

of diffusion MR aexp(kt)(1a)exp(kbt)

a=1.192 k=0.024 b=0.942

0.1083 0.976 0.0418

4 Page MRexp(ktⁿ) ^k=0.008_n=1.295 0.0011 0.999 0.0042

5 Newton MR exp(kt) k=0.0244 0.1085 0.975 0.0411

6 Midilli MRaexp(ktⁿ)bt

a=1.012 k=0.0105

n=1.222 b=-0.0006

0.0004 0.999 0.0027

7 Logarithmic MR aexp(kt)c

a=1.41 k=0.016 c=-0.368

0.0046 0.999 0.0086 لﺪـﻣ ﻞـﺻا زﺎـﺳ

ي ﮏﺸـﺧ ﺪـﻨﯾاﺮﻓ ﯽــﺿﺎﯾر تﻻﻮﺼــﺤﻣ ندﺮـﮐ

ﻪﻟدﺎﻌﻣ ندﺮﮐ ﻖﺒﻄﻨﻣ ﯽﯾاﺬﻏ و يزروﺎﺸﮐ ﺎﻫ

ي ﺪـﻨﯾآﺮﻓ ﺮـﺑ ﯽﺿﺎﯾر

ﮏﺸﺧ ـﻣ ﻪﮐ ﺖﺳا ندﺮﮐ ﯽ

ﻪـﺑ ﺪـﻧاﻮﺗ تﺎﯿﺻﻮﺼـﺧ ﯽﻓﺎـﮐ هزاﺪـﻧا

ﺪﻨﮐ نﺎﯿﺑ ار ﻢﺘﺴﯿﺳ .

ﻨﭽﻤﻫ ﯿ ﻪﺑ ﺎﺑ ﻦ ﮔرﺎـﮐ ﯿﺮ ي لﺪـﻣ ﺎـﻫ ي ر ﯾ ـﺿﺎ ﯽ

ﻣ ﯽ ـﺘﻤﮐ نﺎﻣز و ﻪﻨﯾﺰﻫ فﺮﺻ ﺎﺑ ناﻮﺗ ﺪـﻨﯾآﺮﻓ زا ﺮـﺘﻬﺑ كرد ﻪـﺑ ﺮ

ﮏﺸﺧ ﻪﺑ ندﺮﮐ ﺖـﻓﺎﯾ ﺖﺳد نﻮﮔﺎﻧﻮﮔ يﺎﻫﺮﯿﻐﺘﻣ زا ﯽﻌﺑﺎﺗ ناﻮﻨﻋ

] 18 [ . ﺎـﻄﺧ ﻪـﺑ ﻪﺟﻮﺗ ﺎﺑ ي

هداد شزاﺮـﺑ زا ﻞـﺻﺎﺣ ﺮـﺘﻤﮐ ﺎـﻫ

ي

ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ ﻣ لﺪﻣ ﺎﺑ ـﯿ ﺪﯾ ﻠ ﯽ ﺑ ﺐـﺳﺎﻨﺗ و ـﯿ

ا ﺮﺘﺸ ـﯾ ﻌﻣ ﻦ ﺎـﺑ ﻪـﻟدﺎ

هداد ﺎﻫ ي ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ ﻃ رد ، ﯽ ﺳرﺮﺑ ﯽ ـﺳ ﯿﺘﻨ ﯿ نﺪـﺷ ﮏﺸـﺧ ﮏ

ﺳ ﯿ ﺎﺘﻧ ،ﺮ ﯾ ا ﺞ ﯾ لوﺪﺟ رد لﺪﻣ ﻦ 4

شراﺰـﮔ ﺖـﺳا هﺪـﺷ .

ا رد ـﯾ ﻦ

(7)

٣٨٣

ﺮﺿ لوﺪﺟ ﯾ ﺒﺗ ﺐ ﯿﯿ ﻦ و اﺮﺿ ﯾ ا ﺐ ﯾ ﻧ لﺪﻣ ﻦ ﯿ ﻪﺋارا ﺰ ﺖﺳا هﺪﺷ . اﺬﻟ

ا زا هدﺎﻔﺘﺳا ﯾ

اﺮﺑ لﺪﻣ ﻦ ي ﺳرﺮﺑ ﯽ آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ شﺮﺑ ندﺮﮐ ﺎـﻫ

ي

ﺳ ﯿ ﺻﻮﺗ خﺮﺳوﺮﻓ ﻪﻧﺎﻣﺎﺳ زا هدﺎﻔﺘﺳا ﺎﺑ ﺮ ﯿ

ﻣ ﻪ ﯽ دﻮـﺷ . ﻞﮑـﺷ رد 4

ﻧﯿ ﺰ هداد ﺎﻫ ي ﻪﺑ ﺖﺳد لﺪﻣ ﻂﺳﻮﺗ هﺪﻣآ ﻣﯿ

ﺪﯾ ﻠ ﯽ ﺎـﺘﻧ ﺎـﺑ ﯾ ـﺑﺮﺠﺗ ﺞ ﯽ

ﺎﻘﻣ ﯾ ﺖﺳا هﺪﺷ ﻪﺴ .ا

ﯾ ﻪﺑ ﻞﮑﺷ ﻦ ﺑﻮﺧ ﯽ ﺎﻧاﻮﺗ ﯾ ﯽ لﺪﻣ ﻣﯿ ﺪﯾ ﻠ ﯽ اﺮﺑ ي

لﺪﻣ زﺎﺳ ي ﭘ و ﯿ ﺶ ﺑﯿﻨ ﯽ ﺳ نﺪﺷ ﮏﺸﺧ رﺎﺘﻓر ﯿ

ﻣ نﺎﺸﻧ ار ﺮ ﯽ

ﺪﻫد .

ﺴﺣ ﯿﻨ ﯽ نارﺎﮑﻤﻫ و )

2021 ( ﺳ ﯿﺘﻨ ﯿ لﺪﻣ و ﮏ زﺎﺳ ي ﮏﺸﺧ ندﺮـﮐ

رﺎــﻣزر ي ــﺳوﺮﻓ زا هدﺎﻔﺘــﺳا ﺎــﺑ ــﺳرﺮﺑ ار خﺮ

ﯽ ﺪــﻧدﺮﮐ .ا ــﯾ ﻦ

لﺪﻣ زا هدﺎﻔﺘﺳا ناﺮﮕﺸﻫوﮋﭘ ﻣ

ـﯿ ﺪﯾ ﻠ ﯽ ـﭘ ﺖـﻬﺟ ﯿ ﺶ ﺑﯿ ـﻨ ﯽ ﺪـﻧور

نﺪﺷ ﮏﺸﺧ رﺎﻣزر

ي رد ﯾ ﮏﺸﺧ ﮏ ناﻮـﺗ ﺎﺑ خﺮﺳوﺮﻓ ﻦﮐ ﺎـﻫ

ي 200

و 300 ﺻﻮﺗ ار تاو ﯿ

هدﺮﮐ ﻪ ﺪﻧا ] 17 [ . ﺸﻫوﮋﭘ رد ﯽ ﺑدا ، ﯽ و

نارﺎـﮑﻤﻫ ) 2015 ( ــﺳرﺮﺑ ﻪــﺑ ﯽ لﺪـﻣ زﺎــﺳ ي ر ﯾ ــﺿﺎ ﯽ آﺮﻓ ﯾ و ﺪــﻨ

ﺳ ﯿﺘﻨ ﯿ ﻪﺋﻮﻟآ لژ نﺪﺷ ﮏﺸﺧ ﮏ ﮏﺸﺧ رد ارو

ﺟ ﻦﮐ ﺮ ـﯾ اﻮـﻫ نﺎ ي

اﻮﻫ ﻪﺧﺮﭼ ﺎﺑ مﺮﮔ ي

ﺘﺸﮔزﺎﺑ ﯽ ﺪﻨﺘﺧادﺮﭘ . اﺮﺑ ي لﺪﻣ شزاﺮﺑ ﺎـﻫ

ي

ﻻ نﺪﺷ ﮏﺸﺧ دراﺪﻧﺎﺘﺳا ﯾﻪ

هداد ﺎﺑ كزﺎﻧ ﺎﻫ

ي ﺎﻣزآ ﯾ ﺸ ﯽ ﺤﻣ زا ، ﯿ ﻂ

ـﻨﺤﻨﻣ شزاﺮﺑ ﯽ

ﺎـﻫ ي مﺮـﻧ راﺰـﻓا MATLAB 2007 هدﺎﻔﺘـﺳا

ﺪﻧدﺮﮔ . ﺎﻘﻣ ﺎﺑ ﯾ ﺺﺧﺎﺷ ﻪﺴ ﺎﻫ

ي ﺮﺿ و ﺎﻄﺧ ﯾ

ﻌﺗ ﺐ ﯿﯿ ﺺﺨﺸـﻣ ،ﻦ

ﻣ لﺪﻣ ﻪﮐ ﺪﺷ ﯿ

ﺪﯾ ﻠ ﯽ ﺐﺳﺎﻨﻣ ﺮﺗ ﯾ اﺮﺑ لﺪﻣ ﻦ ي ـﺻﻮﺗ ﯿ هداد ﻒ ﺎـﻫ ي

ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ ا رد ﯾ ﺖﺳا ﺶﻫوﮋﭘ ﻦ ]

11 [.

Table 4 The constants and coefficients of the accepted model (Midilli) Distance

(cm)

Thickness

(mm) a k n b SSE r RMSE

5 3 0.994 0.0405 1.298 -0.0021 0.0003 0.999 0.0048

5 6 1.006 0.0125 1.275 -0.0008 0.0003 0.999 0.0027

5 9 1.007 0.0107 1.271 -0.0009 0.0003 0.999 0.0024

7.5 3 0.997 0.0353 1.216 0.0098 0.0002 0.999 0.0026

7.5 6 1.001 0.0181 1.217 0.0025 6.1e-5 0.999 0.0014

7.5 9 1.01 0.0096 1.254 0.0012 0.0004 0.999 0.0028

10 3 1.003 -0.049 0.8606 -0.0753 0.0002 0.999 0.0033

10 6 1.001 -0.051 0.7765 -0.0561 0.0001 0.999 0.0019

10 9 1.012 0.0105 1.222 -0.0006 0.0004 0.999 0.0027

Fig 4 Comparison of fitted data by Midilli model with experimental results (10 cm distance and 9

mm thickness).

4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي

ا رد ﯾ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺮﺛا ﺶﻫوﮋﭘ ﻦ ﯽ

و خﺮﺳوﺮﻓ

ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﺳ ﺮﺑ ﺎﻫ

ﯿﺘﻨ ﯿ ﮏﺸﺧ ﮏ دﺮﮐ

شﺮﺑ ن ﺎﻫ ي ﺳ ﯿ رد ﺮ

ﯾ ﮏﺸﺧ ﮏ ﺎﻣزآ ﻦﮐ ﯾ ﻫﺎﮕﺸ ﯽ ﺖﻓﺮﮔ راﺮﻗ ﻪﻌﻟﺎﻄﻣ درﻮﻣ خﺮﺳوﺮﻓ .

ﺎﺘﻧ ﯾ ا ﺞ ﯾ نﺪﻧﺎﺳر ﻞﻗاﺪﺣ ﻪﺑ ﺖﻬﺟ ﻪﮐ ﺪﻧداد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ

ﮏﺸﺧ نﺎﻣز ﺸﺨﺑ ﺖﻋﺮﺳ و ندﺮﮐ

ﯿ آﺮﻓ ﻪﺑ نﺪ ﯾ

ﮏﺸﺧ ﺪﻨ ،ندﺮﮐ

ﺎﻫرﻮﺘﮐﺎﻓ ي ﻫدﻮﺗﺮﭘ ﻊﺒﻨﻣ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ و ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ ﯽ

ﺮﺛا رادﺎﻨﻌﻣ

ي ﻃ ﯽ آﺮﻓ ﯾ ﺎﺑ و ﻪﺘﺷاد ﺪﻨ ﯾ

ﻃ ﺪ ﯽ ﮏﺸﺧ ﺳ ندﺮﮐ ﯿ ﺎﺑ ﺮ

ﮏﺸﺧ ا ﻪﺑ خﺮﺳوﺮﻓ ﻦﮐ ﯾ

دﺮﮐ ﻪﺟﻮﺗ رﻮﺘﮐﺎﻓ ود ﻦ .ﺑ

ﯿ ﺶ ﺮﺗ ﯾ نﺎﻣز ﻦ

نﺪﺷ ﮏﺸﺧ )

0/

53 ﻗد ﯿ ﻪﻘ ( ﺖﻣﺎﺨﺿ ﺎﺑ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ 9

ﻣﯿ ﻠ ﯽ ﻪﻠﺻﺎﻓ رد ﻪﮐ دﻮﺑ ﺮﺘﻣ 10

ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ي راﺮﻗ ﭗﻣﻻ ﺢﻄﺳ زا

ﺮﺘﻤﮐ و ﺖﺷاد ﯾ

نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ )

7/

20 ﻗد ﯿ ﻪﻘ ( ﻧﯿ ﻪﺑ طﻮﺑﺮﻣ ﺰ

ﺖﻣﺎﺨﺿ ﺎﺑ ﻪﻧﻮﻤﻧ 3

ﻣ ﯿﻠ ﯽ ﻮﺑ ﺮﺘﻣ ﻪﻠﺻﺎﻓ رد ﻪﮐ د 5

ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ي زا

ﺖﺷاد راﺮﻗ ﭗﻣﻻ ﺢﻄﺳ .

زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ ﺎﺑ 10

ﻪﺑ 5

ﺘﻧﺎﺳ ﯽ ﻟد ﻪﺑ ،ﺮﺘﻣ ﯿ ﻞ اﺰﻓا ﯾ اﺰﻓا و خﺮﺳوﺮﻓ ﻮﺗﺮﭘ ذﻮﻔﻧ ﺶ ﯾ

ﺖﻋﺮﺳ ﺶ

،تراﺮﺣ لﺎﻘﺘﻧا ﻣ

ﯿ ﮕﻧﺎ ﯿ ﺮﺿ ﻦ ﯾ زا ﺖﺑﻮﻃر ﺮﺛﺆﻣ ذﻮﻔﻧ ﺐ m²s^-1

9 -

10

× 71 /2 ﻪﺑ m²s^-1

9

10-

× 63 /3 اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ . لﺪﻣ ياﺮﺑ زﺎﺳ ي

ﺳ ﯿﺘﻨ ﯿ ﮏﺸﺧ ﮏ ﺳ نﺪﺷ

ﯿ لﺪﻣ زا ،ﺮ ﺎﻫ ي ﻔﻠﺘﺨﻣ ﯽ دﺮﮔ هدﺎﻔﺘﺳا ﯾ

ﺪ

ﺎﻬﻧرد ﻪﮐ ﯾ ﻣ لﺪﻣ ﺖ ﯿ ﺪﯾ ﻠ ﯽ ﻟد ﻪﺑ ﯿ ﺮﺿ ﺺﺧﺎﺷ ندﻮﺑ ﻻﺎﺑ ﻞ ﯾ

ﺐ

ﺒﺗﯿ ﯿ ﺎﭘ و ﻦ ﯾﯿ ﺎﻄﺧ ندﻮﺑ ﻦ ي

ﺳرﺮﺑ ﺖﻬﺟ ،هﺪﺷ ﻪﺒﺳﺎﺤﻣ ﯽ

ﺳ ﯿﺘﻨ ﯿ ﮏ

ﭘ و ﯿ ﺶ ﺑﯿﻨ ﯽ شﺮﺑ نﺪﺷ ﮏﺸﺧ ﺪﻧور ﺎﻫ

ي ﺳ ﯿ دﺮﮔ بﺎﺨﺘﻧا ﺮ ﯾﺪ

.

5 - ﻊﺑﺎﻨﻣ

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[2] Alolga, R. N., Osae, R., Essilfie, G., Saalia, F. K., Akaba, S., Chikari, F. 2021.

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The effect of different pre-treatments prior to garlic drying on the quality of produced garlic powder, Journal of Food Science and Technology (Iran). 17, 177-184.

[5] Rasouli, M., Seiiedlou, S. 2012. A study of the shrinkage changes and mathematical modeling of garlic (Allium sativum L.) during convective drying, Journal of Agricultural Machinery Engineering. 2, 67- 73.

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Optimization of rice husk drying process with infrared dryer, Journal of Food Science and Technology (Iran). 18, 317-330.

[8] Hasani, A., Khosh Taghaza, M. H., ebadi, M. 2020. Effect of infrared drying on qualitative characteristics of sumac fruit (Rhus coriaria L.), Journal of Horticultural Science. 34, 493-504.

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Mathematical modelling, kinetics and energy consumption for drying aloe vera gel in hot air dryer with exhaust air recycle, Journal of food science and technology(Iran). 13, 73- 83.

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Selection and evaluation of thin-layer drying models for describing drying kinetics of garlic slices in an infrared dryer

Gohari Ardabili, A.^1*, Godini, N. ², Salehi, F. ³

1. Assistant Professor, Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.

2. MSc Student, Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.

3. Associate Professor, Department of Food Science and Technology, Bahar Faculty of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.

ABSTRACT ARTICLE INFO

Article History:

Received 2022/ 07/ 07 Accepted 2023/ 02/ 02

Keywords:

Drying time,

Effective moisture diffusivity, Garlic,

Midilli model.

To improving energy efficiency and increasing quality of dried product, a infrared dryer was constructed that can be used to dry fruits and vegetables. In this study, drying kinetics modeling of garlic in an infrared dryer was investigated. The effect of samples distance from the radiation lamp in three levels of 5, 7.5 and 10 cm and the effect of garlic slices thickness in the in three levels of 3, 6 and 9 mm on the mass transfer rate and effective moisture diffusivity coefficient during the dry process of garlic was investigated. To determine the appropriate kinetics model in the drying process, the drying curves can be analyzed under the defined conditions. Therefore, in this research, to investigate on the drying kinetics of garlic slices, the standard models were fitted to the experimental data. By increasing the distance of the samples from the heat source from 5 to 10 cm, the average drying time of garlic increased from 35.8 minutes to 37.3 minutes. By increasing the thickness of the samples from 3 to 9 mm, the average drying time of garlic increased from 22.7 minutes and 50.9 minutes. The effect of sample distance from infrared heat lamp and sample thickness on changes in effective moisture diffusivity coefficient of garlic was investigated and results showed that this coefficient values were increased with decreasing in distance and increasing samples thickness. By reducing sample distance from the lamp from 10 to 5 cm, it was observed that the effective moisture diffusivity coefficient increased from 2.71×10^-9 m²s^-1 to 3.63×10^-9 m²s^-1. The average effective moisture diffusivity coefficient of garlic slices for thicknesses of 3, 6, and 9 mm were 0.94×10^-9 m²s^-1, 2.72×10^-9 m²s^-1, and 5.54×10^-9 m²s^-1, respectively. In drying process modeling of garlic, the Midilli model with the highest coefficient of determination and the lowest error, had closer results to the experimental data than the other models.

DOI: 10.22034/FSCT.19.132.377

DOR:20.1001.1.20088787.1401.19.132.28.1

*Corresponding Author E-Mail:

[email protected]

Journal of Food Science and Technology (Iran)

Homepage:www.fsct.modares.ir Scientific Research