ﮐارﻮﺧ ﺶﺷﻮﭘ ﺮﺛا ﯽ
ﻬﺗ ﯿ ﺳ ﺮﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هﺪﺷ ﻪ ﯿﺘﻨ
ﯿ ﻐﺗ ﮏ ﯿﯿ شﺮﺑ ﺢﻄﺳ و ﮓﻧر تاﺮ ﺎﻫ
ي نﺎﺠﻣدﺎﺑ
ﻃ ﯽ آﺮﻓ ﯾ ندﺮﮐ خﺮﺳ ﺪﻨ
لﺎﻬﻧﺪﺳا ﻦﯿﻣاﺪﻤﺤﻣ ﺪﻟاﺮﺨﻓ ،1
ﯾ ﺤﻟﺎﺻ ﻦ
2ﯽ ﺠﻣ ، ﯿ ﻟﻮﺳر ﺪ
2ﯽ *
1 - ﻮﺠﺸﻧاد ي ﺳﺎﻨﺷرﺎﮐ ﯽ زروﺎﺸﮐ هﺪﮑﺸﻧاد ،ﺪﺷرا ي
ﻠﻋﻮﺑ هﺎﮕﺸﻧاد ، ﯽ
ﺳ ﯿ ا ،ناﺪﻤﻫ ،ﺎﻨ ﯾ
ناﺮ .
2 - دﺎﺘﺳا ﯾ زروﺎﺸﮐ هﺪﮑﺸﻧاد ،رﺎ ي
ﻠﻋﻮﺑ هﺎﮕﺸﻧاد ، ﯽ
ﺳ ﯿ ا ،ناﺪﻤﻫ ،ﺎﻨ ﯾ
ناﺮ .
ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 22 / 09 / 99
رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 25 / 11 / 99
ﻠﮐ تﺎﻤﻠﮐ ﯿ
ﺪ ي :
ﺎﻨﺷور ﯾ ﯽ ، ﻤﻋ ندﺮﮐ خﺮﺳ ﯿ
،ﻖ
ﺺﺧﺎﺷ ﺎﻫ ي ﮕﻧر ﯽ ،
لﺪﻣ زﺎﺳ ي .
DOI: 10.52547/fsct.18.05.11
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
ا زا فﺪﻫ ﯾ
ﺳرﺮﺑ ،ﺶﻫوﮋﭘ ﻦ ﯽ
ﻐﺗ ﯿﯿ ﺎﻫﺮﺘﻣارﺎﭘ تاﺮ ي
ﮕﻧر ﯽ ) ،L*
،a*
و b*
(ΔE شﺮﺑ ﺖﺣﺎﺴﻣ و ﺎﻫ
ي
ﺶﺷﻮﭘ نﺎﺠﻣدﺎﺑ ﻫد
ﯽ ﺖﻈﻠﻏ ﺎﺑ هﺪﺷ ﺎﻫ
ي ﻤﻋ نﺪﺷ خﺮﺳ مﺎﮕﻨﻫ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ ﯿ
دﻮﺑ ﻖ . ا رد ﯾ ﺶﻫوﮋﭘ ﻦ
شﺮﺑ ﺎﻫ ي ﻪﻧاﻮﺘﺳا ﻞﮑﺷ ﻪﺑ نﺎﺠﻣدﺎﺑ ا
ي ﺖﻣﺎﺨﺿ ﺎﺑ 1
ﺘﻧﺎﺳ ﯽ ﺖﻈﻠﻏ رﺎﻬﭼ رد وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﺎﺑ ﺮﺘﻣ
0 /0 ، 5 / 0 ، 0 / 1 و 5 /1 ﺶﺷﻮﭘ ﺪﺻرد ﻫد
ﯽ ﺪﻧﺪﺷ . خﺮﺳ نورد ﺲﭙﺳ ﺎﻣد تاﺮﺛا و ﻪﺘﻓﺮﮔ راﺮﻗ ﻦﮐ
ي ندﺮﮐ خﺮﺳ
ﺢﻄﺳ ﻪﺳ رد 150
، 175 و 200 ﺴﻠﺳ ﻪﺟرد ﯿ
و ﺮﺑ سﻮ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺮﻫﺎﻇ ي ﻪﻧﻮﻤﻧ ﺳرﺮﺑ ﺎﻫ ﯽ ﺪﺷ . اﺮﺑ ي ﺳرﺮﺑ ﯽ
ﻐﺗ ﯿﯿ ﺺﺧﺎﺷ تاﺮ ﺎﻫ
ي ﮕﻧر ﯽ ﺎﻨﺷور ﻞﻣﺎﺷ ﯾ
ﯽ ) (L*
ﺰﻣﺮﻗ ، ي ) (a*
درز ، ي ) (b*
ﻐﺗ و ﯿﯿ ﮓﻧر تاﺮ )
(ΔE و
ﻨﭽﻤﻫ ﯿ ﻐﺗ ﻦ ﯿﯿ ﻪﻧﻮﻤﻧ ﺖﺣﺎﺴﻣ تاﺮ ﻃ رد ،ﺎﻫ
ﯽ ﻪﺑ نﺪﺷ خﺮﺳ نﺎﻣز ﭘ ترﻮﺻ
ﯿ ﻪﻧﻮﻤﻧ زا ﻪﺘﺳﻮ ﻬﺗ ﺲﮑﻋ ﺎﻫ
ﯿ دﺮﮔ ﻪ ﯾ ﺪ .
ﺺﺧﺎﺷ اﺮﺑ هﺪﺷ ﻪﺒﺳﺎﺤﻣ L*
ي آﺮﻓ ﯾ ﻪﻧﻮﻤﻧ نﺪﺷ خﺮﺳ ﺪﻨ ﺎﻫ
ي ﺎﻨﺷور ﺮﻈﻧ زا ﻪﮐ داد نﺎﺸﻧ نﺎﺠﻣدﺎﺑ ﯾ
ﯽ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﻦﺷور هﺪﺷ هداد ﺶﺷﻮﭘ ﺮﺗ
نﺎﺠﻣدﺎﺑ و ﺪﻧدﻮﺑ ﺎﻫ
ي ﺖﻈﻠﻏ ﺎﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ 5
/ 1
دﺎﻘﻣ ﺪﺻرد ﯾ
ﺮ ﺮﺗﻻﺎﺑ L*
ي ﺪﻨﺘﺷاد . اﺰﻓا ﺎﺑ ﯾ زا وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺖﻈﻠﻏ ﺶ 5
/0 ﻪﺑ 5 /1 ﺰﻣﺮﻗ راﺪﻘﻣ ،ﺪﺻرد ي
ﻪﻧﻮﻤﻧ زا ﺎﻫ 77 / 11 ﻪﺑ 38 /8 ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ . ﻐﺗ ﺺﺧﺎﺷ ﺮﻈﻧ زا ﯿﯿ
ﮓﻧر تاﺮ )
(ΔE نﺎﺠﻣدﺎﺑ ﺎﻫ ي هﺪﺷ هداد ﺶﺷﻮﭘ
ﻪﻧاد ﻎﻤﺻ ﺎﺑ ﺮﺘﻤﮐ وﺮﻣ
ﯾ ﻐﺗ ﻦ ﯿﯿ ﻃ رد ار ﮓﻧر تاﺮ ﯽ
ﺪﻧداد نﺎﺸﻧ دﻮﺧ زا ندﺮﮐ خﺮﺳ نﺎﻣز .
ﻣﯿ ﮕﻧﺎ ﯿ دﺎﻘﻣ ﻦ ﯾ ﺮ ΔE
اﺮﺑ ي ،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 5
/0 ،ﺪﺻرد 1 و ﺪﺻرد 5
/1 ﺗﺮﺗ ﻪﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﯿ
ﺮﺑاﺮﺑ ﺐ 66 / 44 ، 25 / 46 ، 85 / 45
و 80 / 39 دﻮﺑ . اﺮﺑ ي لﺪﻣ زﺎﺳ ي ﻐﺗ ﺺﺧﺎﺷ ﯿﯿ
ما لﺪﻣ ،ﮓﻧر تاﺮ ما
ﺎﻘﻣ رد فا ﯾ
لﺪﻣ ﺎﺑ ﻪﺴ ﺎﻫ
ي ﻧاﻮﺗ ﯽ ،مود ﻪﺟرد ،
ﺘﺴﺠﻟ ،ﺰﺗﺮﭙﻣﻮﮔ ﯿ
ر ،ﮏ ﯾ و و درﺎﭽ ﯾ
ﺎﻄﺧ لﻮﺒ ي ﺮﺘﻤﮐ ي ﻪﺑ و ﺖﺷاد ﺑﻮﺧ
ﯽ هداد ﺎﺑ ﺎﻫ ي ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ ﺪﺷ شزاﺮﺑ .
ﻣﯿ ﮕﻧﺎ ﯿ ﻐﺗ ﻦ ﯿﯿ اﺮﺑ هﺪﺷ ﻪﺒﺳﺎﺤﻣ ﺖﺣﺎﺴﻣ تاﺮ ي
،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 5
/0 ،ﺪﺻرد 1 و ﺪﺻرد 5
/1 وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد
ﺗﺮﺗ ﻪﺑ ﯿ ﺮﺑاﺮﺑ ﺐ 99 / 42 ، 49 / 40 ، 70 / 39 و 53 / 38 دﻮﺑ . ﺎﺘﻧ ﯾ ﺸﻧ ﺞ ﺶﺷﻮﭘ ﻪﮐ داد نﺎ ﻫد
ﯽ شﺮﺑ ﺎﻫ ي ﺎﺑ نﺎﺠﻣدﺎﺑ
5 /1 ﺮﻫﺎﻇ ﻞﮑﺷ ﻆﻔﺣ ﺚﻋﺎﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ي
خﺮﺳ لﻮﺼﺤﻣ ﻣ هﺪﺷ
ﯽ ﻨﭽﻤﻫ و ددﺮﮔ ﯿ
ﺮﺘﻤﮐ ﻦ ﯾ ﻐﺗ ﻦ ﯿﯿ تاﺮ
ﺎﻣد رد نﺪﺷ خﺮﺳ نﺎﻣز رد ﺖﺣﺎﺴﻣ ﺎﻫ
ي ا رد ﻒﻠﺘﺨﻣ ﯾ
ﻪﻧﻮﻤﻧ ﻦ ﺪﺷ هﺪﻫﺎﺸﻣ ﺎﻫ .
ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ
ﯾ اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ
ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ
ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ندﺮﮐ خﺮﺳ ﯾ
روآﺮﻓ شور ﮏ ي
اﺬﻏ داﻮﻣ ﯾ ﯽ ﻞﻣﺎﺷ ﻪﮐ ﺖﺳا
آﺮﻓ ﯾ ﺎﻫﺪﻨ ي مﺮﺟ لﺎﻘﺘﻧا )
ﺖﺑﻮﻃر جوﺮﺧ و ﻦﻏور بﺬﺟ (
و
ﻣ تراﺮﺣ لﺎﻘﺘﻧا ﯽ
ﺪﺷﺎﺑ . اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ
ﯽ خﺮﺳ ﻟد ﻪﺑ هﺪﺷ ﯿ
ﻞ
و ندﻮﺑ اراد ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺘﻓﺎﺑ ﯽ ﻪﺑﺮﺼﺤﻨﻣ ﺑﻮﺒﺤﻣ زا دﺮﻓ ﯿ
ﻻﺎﺑ ﺖ ﯾ ﯽ رد
ﻣﯿ فﺮﺼﻣ نﺎ ﻣ رادرﻮﺧﺮﺑ نﺎﮔﺪﻨﻨﮐ
ﯽ ﺪﻨﺷﺎﺑ . ندﺮﮐ خﺮﺳ ﯾ
ﮑ ﯽ زا
شور ﺎﻫ ي رواﺮﻓ ي نﺎﺠﻣدﺎﺑ ) Solanum melongena. L.
(
ﻣ ﯽ ﺪﺷﺎﺑ خﺮﺳ نﺎﺠﻣدﺎﺑ و ﻠﺳ سﺎﺳا ﺮﺑ هﺪﺷ
ﯿ ﻖﻃﺎﻨﻣ مدﺮﻣ ﻪﻘ
ﻬﺗ ،ﻒﻠﺘﺨﻣ ﯿ
ﻣ فﺮﺼﻣ و ﻪ ﯽ
دﻮﺷ . ﻐﺗ ﯿﯿ ﻓ تاﺮ ﯿﺰ ﯾ ﺷﻮﮑ ﯿﻤ ﯿﺎﯾ ﯽ
ﻔﻠﺘﺨﻣ ﯽ ﺳارﻮﺗﺎﻧد ﺪﻨﻧﺎﻣ ﯿ
ﺌﺗوﺮﭘ نﻮ ﯿ ﻦ ﺗﻻژ ،ﺎﻫ ﯿ ،ﻪﺘﺳﺎﺸﻧ نﺪﺷ ﻪﻨ
ﻐﺗ ﯿﯿ ﺢﻄﺳ ﮓﻧر تاﺮ )
هﻮﻬﻗ ا ي نﺪﺷ ( ﺮﺳ جوﺮﺧ ، ﯾ
و بآ ﻊ بﺬﺟ
ﻦﻏور ﻃ رد ﯽ آﺮﻓ ﯾ ﻣ خر ندﺮﮐ خﺮﺳ ﺪﻨ ﯽ
ﺪﻫد ] 1[
ﭘ ﺮﺛا . ﯿ ﺶ
ﺗﯿ آﺮﻓ ﺮﺑ ﺖﺨﭘ رﺎﻤ ﯾ
ﺳرﺮﺑ و نﺎﺠﻣدﺎﺑ ندﺮﮐ خﺮﺳ ﺪﻨ ﯽ
ﺳ ﯿﺘﻨ ﯿ ﮏ
ﻐﺗ و ﻦﻏور بﺬﺟ رﺎﺘﻓر ﯿﯿ
ﻪﻧﻮﻤﻧ رد ﺖﺑﻮﻃر تاﺮ ﺎﻫ
ي نﺎﺠﻣدﺎﺑ
ﻃ ﯽ اﺮﻓ ﯾ ﻤﻋ ندﺮﮐ خﺮﺳ ﺪﻨ ﯿ
ﻂﺳﻮﺗ ندﺮﮐ دﺮﺳ ﻪﻠﺣﺮﻣ و ﻖ
ﻠﺧ ﯿﻠ ﯿ نارﺎﮑﻤﻫ و نﺎ )
2017 ( ﺳرﺮﺑ ﯽ ﺖﺳا هﺪﺷ .
ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻦ
ﻮﺘﺤﻣ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ي
ﻪﻧﻮﻤﻧ ﻦﻏور ﺎﻫ
ي ﻃ نﺎﺠﻣدﺎﺑ ﯽ
اﺮﻓ ﯾ ﻤﻋ ندﺮﮐ خﺮﺳ ﺪﻨ ﯿ
ﺎﻣد رد ﻖ ي 180 ﺴﻠﺳ ﻪﺟرد ﯿ
رد ،سﻮ
اوا ﯾ اﺮﻓ ﻞ ﯾ ﺳر دﻮﺧ راﺪﻘﻣ ﺮﺜﮐاﺪﺣ ﻪﺑ ندﺮﮐ خﺮﺳ ﺪﻨ ﯿ
رد و هﺪ
ﺸﻫﺎﮐ ﺪﻧور ،ﻪﻣادا ﯽ
ﻣ ﯽ ﺪﺷﺎﺑ . ﻮﺘﺤﻣ ي ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر ﺎﻫ
ي
ﻧ نﺎﺠﻣدﺎﺑ ﯿ اوا رد ﺰ ﯾ اﺮﻓ ﻞ ﯾ دﺮﮐ خﺮﺳ ﺪﻨ ﻪﺑ ن
و هﺪﺷ ﻢﮐ ﺖﻋﺮﺳ
ﻮﺘﺤﻣ ﺶﻫﺎﮐ ﺖﻋﺮﺳ ،نآ زا ﺲﭘ ي
ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر ﻧ ،ﺎﻫ
ﯿ ﺶﻫﺎﮐ ﺰ
ﻣ ﯽ ﯾ ﺪﺑﺎ ] 2 [ . ﺳرﺮﺑ ﯽ لﺪﻣ و تراﺮﺣ لﺎﻘﺘﻧا زﺎﺳ
ي ﺳ ﯿﺘﻨ ﯿ ﮏ
ﻐﺗ ﯿﯿ ﻃ رد ﮓﻧر تاﺮ ﯽ
آﺮﻓ ﯾ ﻂﺳﻮﺗ نﺎﺠﻣدﺎﺑ ندﺮﮐ خﺮﺳ ﺪﻨ
ﺤﻟﺎﺻ ﯽ ) 2019 ( ﺳرﺮﺑ ﯽ ﺖﺳا هﺪﺷ .
سﺎﺳا ﺮﺑ اﯾ
ﻘﺤﺗ ﻦ ﯿ ﻖ
ﺎﻫﺎﻣد ي ﺎﻨﺷور ﺐﺟﻮﻣ ﺮﺗﻻﺎﺑ ﯾ
ﯽ درز و ي ﺎﻬﻧ لﻮﺼﺤﻣ ﺮﺘﻤﮐ ﯾ
ﯽ ،
ﺰﻣﺮﻗ ﺎﻣا ي ﺑ ﯿ ﻣ نآ ﺮﺘﺸ ﯽ
دﻮﺷ . ﺳ ﯿﺘﻨ ﯿ ﻐﺗ ﮏ ﯿﯿ ﺢﻄﺳ ﮓﻧر تاﺮ
زا نﺎﺠﻣدﺎﺑ ﯾ
ﺎﻤﻧ ﻊﺑﺎﺗ ﮏ ﯾ
ﯽ اﺰﻓا ﯾ ﺸ ﯽ ﻌﺒﺗ ﯿ ﻣ ﺖ ﯽ ﻪﻧﻮﻤﻧ و ﺪﻨﮐ ﺎﻫ
ي
خﺮﺳ ﺎﻣد رد نﺎﺠﻣدﺎﺑ هﺪﺷ ي
200 ﺴﻠﺳ ﻪﺟرد ﯿ
ﺑ ﺖﻓا سﻮ ﯿ
ﺮﺘﺸ ي
ﮏﭼﻮﮐ و ﻪﺘﺷاد ﺢﻄﺳ هزاﺪﻧا ﺮﻈﻧ زا ﻣ ﺮﺗ
ﯽ ﺪﻧﻮﺷ ] 3 [.
زروﺎﺸﮐ تﻻﻮﺼﺤﻣ ي
ﺳ ﺪﻨﻧﺎﻣ مﺎﺧ ﯿ
ﺐ ﻣز ﯿﻨ ﯽ وﺪﮐ و نﺎﺠﻣدﺎﺑ ،
ﺘﺷرﻮﺧ ﯽ ﻦﻏور رد نﺪﺷ خﺮﺳ مﺎﮕﻨﻫ ﺎﻫ
ي ﮐارﻮﺧ ﯽ راﺪﻘﻣ
زﯾ دﺎ ي ﻣ دﻮﺧ بﺬﺟ ﻦﻏور ﯽ
ﺪﻨﻨﮐ . هﺪﺷ بﺬﺟ ﻦﻏور رﺪﻘﭼ ﺮﻫ
ا ﻂﺳﻮﺗ ﯾ ﺑ تﻻﻮﺼﺤﻣ ﻦ ﯿ
رﺎﮔﺪﻧﺎﻣ ،ﺪﺷﺎﺑ ﺮﺘﺸ ي
ﮐ و ﯿﻔ ﯿ ﺎﻬﻧآ ﺖ
ﺬﭘ ﺶﻫﺎﮐ ﺚﻋﺎﺑ و هﺪﺷ ﺮﺘﻤﮐ ﯾ
ﺎﻬﻧ لﻮﺼﺤﻣ شﺮ ﯾ
ﯽ ﻂﺳﻮﺗ
فﺮﺼﻣ ﻣ هﺪﻨﻨﮐ ﯽ دﻮﺷ . ز بﺬﺟ ﯾ ﻦﻏور دﺎ تﻻﻮﺼﺤﻣ ﻂﺳﻮﺗ
خﺮﺳ ﻣ ار هﺪﺷ ﯽ ﺶﺷﻮﭘ ﺎﺑ ناﻮﺗ ﻫد
ﯽ ا ﯾ زا هدﺎﻔﺘﺳا ﺎﺑ تﻻﻮﺼﺤﻣ ﻦ ﻫﯿ
ﺋﻮﻠﮐورﺪ ﯿ داد ﺶﻫﺎﮐ ﺎﻫﺪ .
خﺮﺳ تﻻﻮﺼﺤﻣ هداد ﺶﺷﻮﭘ هﺪﺷ
ﺎﭘ ﺪﺻرد ﺮﺑ هوﻼﻋ هﺪﺷ ﯾﯿ
اراد ،ﻦﻏور ﻦ ي
ﻦﺷور ﮓﻧر زرا ،ﺮﺗ
ش
ﺬﻐﺗ ﯾﻪ ا ي ﺴﺣ و ﯽ ﺑ ﻞﺨﻠﺨﺗ ،ﺮﺗﻻﺎﺑ ﯿ
،ﺮﺘﻤﮐ ﺖﺑﻮﻃر ﺖﻓا ،ﺮﺘﺸ
ﺴﮐا ﻞﻗاﺪﺣ ﯿ
ﺳاﺪ ﯿ ﻨﭽﻤﻫ و نﻮ ﯿ
اراد ﻦ ي و ﯾ ﮔﮋ ﯽ ﺎﻫ ي ﺮﻫﺎﻇ ي ،
ﺘﻓﺎﺑ ﯽ ﺮﺘﻬﺑ هﺰﻣ و ي
ﺪﻨﺘﺴﻫ ]4 - 6 [ ﺧﺮﺑ . ﯽ شراﺰﮔ نﺎﻘﻘﺤﻣ زا
هدﺮﮐ ﺶﺷﻮﭘ زا هدﺎﻔﺘﺳا ﻪﮐ ﺪﻧا ﺎﻫ
ي ﮐارﻮﺧ ﯽ ﻬﺗ ﯿ ﻎﻤﺻ زا هﺪﺷ ﻪ ﺎﻫ
رد ﻣ ﺶﻫﺎﮐ ﯿ ناﺰ ﻦﻏور بﺬﺟ ﻃ رد
ﯽ آﺮﻓ ﯾ ﻤﻋ ندﺮﮐ خﺮﺳ ﺪﻨ ﯿ
ﻖ
اﺬﻏ تﻻﻮﺼﺤﻣ ﯾ
ﯽ خﺮﺳ ﺖﺳا ﺮﺛﺆﻣ هﺪﺷ .
ﺛﺄﺗ ﯿ ﻫ ﺮ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺎﻫﺪ ي
اﺮﻓ رد ﻦﻏور بﺬﺟ ﺶﻫﺎﮐ ﺮﺑ نﺎﺘﻧاﺰﮔ و راﻮﮔ ﯾ
ندﺮﮐ خﺮﺳ ﺪﻨ
ﻧﺎﺟﺮﺟ ﻂﺳﻮﺗ نﺎﺠﻣدﺎﺑ ﯽ
ﻫاﺮﻤﻫ و ﯽ ) 2015 ( ﺳرﺮﺑ ﯽ ﺖﺳا هﺪﺷ .
ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﺶﺷﻮﭘ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦ ﻫد
ﯽ ﻪﻘﻠﺣ ﺎﻫ ي نﺎﺠﻣدﺎﺑ
ﻫ داﻮﻣ ﺎﺑ ﯿ
ﺋﻮﻠﮐورﺪ ﯿ ﺪ ي رد ﻦﻏور بﺬﺟ ﺶﻫﺎﮐ ﻪﺑ ﺮﺠﻨﻣ
ﺎﻬﻧ لﻮﺼﺤﻣ ﯾ
ﯽ ﻣ ﯽ دﻮﺷ .ﺑ ﯿ ﺮﺘﺸ ﯾ ﺗﺮﺗ ﻪﺑ ﻦﻏور ﺶﻫﺎﮐ راﺪﻘﻣ ﻦ ﯿ
ﺐ
نﺎﺠﻣدﺎﺑ ﻪﺑ طﻮﺑﺮﻣ ﺎﻫ
ي نﺎﺘﻧاﺰﮔ ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ 1
و
5/
0 ﺮﺘﻤﮐ و ﺪﺻرد ﯾ
راﻮﮔ رد ﻦﻏور ﺶﻫﺎﮐ راﺪﻘﻣ ﻦ 5/
0 ﺪﺻرد
ﺖﺳا هﺪﺷ شراﺰﮔ .
ﻨﭽﻤﻫ ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي رد هﺪﺷ هداد ﺶﺷﻮﭘ
ﺎﻘﻣ ﯾ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴ ﺎﻫ
ي ﻣ ﺪﻫﺎﺷ ﯿ ﺮﺗﻻﺎﺑ ﺖﺑﻮﻃر ناﺰ ي
ﺪﻨﺘﺷاد ] 7[
.
ﺸﻫوﮋﭘ رد ﯽ
ر ﻪﻧاد ﻎﻤﺻ ﺮﺛا ، ﯾ
ﻣ ﺮﺑ نﺎﺤ ﯿ و ﻦﻏور بﺬﺟ ناﺰ
ﻓ صاﻮﺧ ﯿﺰ ﯾ ﮑ ﯽ لﻼﺧ ﺎﻫ ي ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ ﻃ ﯽ ﻤﻋ ندﺮﮐ خﺮﺳ ﯿ
ﻖ
ﻧﺎﻣز ﻂﺳﻮﺗ ﯽ
ﻫﺎﺷ ﻪﻌﻠﻗ ﯽ ) 2015 ( ﺳرﺮﺑ ﯽ ﺖﺳا هﺪﺷ .
ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻦ
ﻣ ﻪﮐ داد نﺎﺸﻧ ﻪﻌﻟﺎﻄﻣ ﯿ
ﻪﻧﻮﻤﻧ ﻪﻤﻫ رد ﻦﻏور بﺬﺟ ناﺰ ﺎﻫ
ي
ﺶﺷﻮﭘ ﻫد ﯽ ﺎﻘﻣ رد هﺪﺷ ﯾ
دﻮﺑ ﺮﺘﻤﮐ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴ .
ﺮﺘﻤﮐ ﯾ ﻦ
ﻣﯿ لﻼﺧ رد ﻦﻏور بﺬﺟ ناﺰ ﺎﻫ
ي ﺳ ﯿ ﺐ - ﻣز ﯿﻨ ﯽ ﺗ ﯿ ﺎﺑ هﺪﺷ رﺎﻤ
ر ﻪﻧاد ﯾ نﺎﺤ 1 و 5/
0 ﺖﺳا هﺪﺷ شراﺰﮔ ﺪﺻرد .
ﻨﭽﻤﻫ ﯿ ﻦ
ﺶﺷﻮﭘ ﻫد ﯽ ﻫ داﻮﻣ ﺎﺑ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ي اﺰﻓا ﻪﺑ ﯾ ﺖﺑﻮﻃر راﺪﻘﻣ ﺶ
ﺧ لﻼ ﺎﻫ ي خﺮﺳ ﺎﻘﻣ رد هﺪﺷ ﯾ
ﺗ ﺎﺑ ﻪﺴ ﯿ دﺮﮔ ﺮﺠﻨﻣ ﺪﻫﺎﺷ رﺎﻤ ﯾﺪ
.
ﺑﯿ ﺮﺘﺸ ﯾ ﻐﺗ ﻦ ﯿﯿ ﻠﮐ تاﺮ ﯽ ﺘﻔﺳ و ﮓﻧر ﯽ
ﺗﺮﺗ ﻪﺑ ﺖﻓﺎﺑ ﯿ
ﻪﺑ ﺐ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺗ ﯿ ﻧاد و نﺎﺘﻧاﺰﮔ ﺎﺑ هﺪﺷ رﺎﻤ ﮥ
ر ﯾ ﺖﻈﻠﻏ رد نﺎﺤ 1
دﻮﺑ طﻮﺑﺮﻣ ﺪﺻرد ]
8 [.
ﺶﺷﻮﭘ زا هدﺎﻔﺘﺳا ﺎﻫ
ي ﻫ ﯿ ﺋﻮﻠﮐورﺪ ﯿ ﺪ ي ﮐارﻮﺧ ﯽ ) ﻎﻤﺻ ﺎﻫ ( ﯾ ﮑ ﯽ
شور زا ﺎﻫ ي اﺮﺑ ﺐﺳﺎﻨﻣ ي
رد هﺪﺷ بﺬﺟ ﻦﻏور راﺪﻘﻣ ﺶﻫﺎﮐ
اﺬﻏ داﻮﻣ ﯾ ﯽ خﺮﺳ ﺖﺳا هﺪﺷ .
ﻪﻧاد ﻎﻤﺻ ﺎﻫ ي وﺮﻣ ) Salvia
macrosiphon L.
( يﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﻪﻠﻤﺟ زا ﮔ
ﯿ ﻫﺎ ﯽ ﺪﻨﺘﺴﻫ
اﺮﺷ رد و لﻼﺣ ﻪﻧﻮﮔ ﺮﻫ ندوﺰﻓا نوﺪﺑ ﻪﮐ ﯾ
ﺒﻃ ﻂ ﯿﻌ ﯽ جاﺮﺨﺘﺳا
ﺎﺣ و هﺪﺷ و
ي ﻫﻮﺑﺮﮐ عاﻮﻧا ﯿ
تارﺪ ﺌﺗوﺮﭘ ،ﺎﻫ ﯿ ﻓ و ﻦ ﯿ ﻣ ﺮﺒ ﯽ ﺪﻨﺷﺎﺑ
] 9 [ .ا ﯾ ﻎﻤﺻ ﻦ ار ﺎﻫ ﻣ ﯽ ﺳﻻﻮﻣﺮﻓ رد ناﻮﺗ ﯿ
نﻮ اﺬﻏ داﻮﻣ عاﻮﻧا ﯾ
ﯽ و
ﯾ اﺮﺑ ﺎ ي ﺶﺷﻮﭘ ﻫد ﯽ زروﺎﺸﮐ تﻻﻮﺼﺤﻣ عاﻮﻧا ي
ﻪﺑ ناﻮﻨﻋ
ﮐارﻮﺧ ﺶﺷﻮﭘ ﯽ
آﺮﻓ زا ﻞﺒﻗ ﯾ
دﺮﮐ هدﺎﻔﺘﺳا ندﺮﮐ خﺮﺳ ﺪﻨ ]
6[
.
اﺬﻏ داﻮﻣ ﯾ ﯽ خﺮﺳ وﺎﺣ هﺪﺷ ي ﻞﺑﺎﻗ راﺪﻘﻣ ﻬﺟﻮﺗ
ﯽ ﺪﻨﺘﺴﻫ ﻦﻏور
) ﺧﺮﺑ رد ﯽ ﺎﺗ دراﻮﻣ ﯾ ﮏ لﻮﺼﺤﻣ ﻞﮐ نزو مﻮﺳ (
ا ﻪﮐ ﯾ زا ﺮﻣا ﻦ
ﺘﻣﻼﺳ ﺮﻈﻧ ﯽ
ﻣ ﯽ ﻮﺗ اﺮﺑ ﺪﻧا ي ﺪﺷﺎﺑ ﺮﻀﻣ هﺪﻨﻨﮐ فﺮﺼﻣ .
رد
ﻪﻫد ﺎﻫ ي ﺧا ﯿ اﺮﺑ شﻼﺗ ﺮ ي
ﺳرﺮﺑ ﯽ ﻧﺎﮑﻣ ﯿ و ﻦﻏور بﺬﺟ ﻢﺴ
خﺮﺳ تﻻﻮﺼﺤﻣ رد نآ ﺶﻫﺎﮐ اﺰﻓا هﺪﺷ
ﯾ ﺶ ﯾ ﺖﺳا ﻪﺘﻓﺎ . لﺮﺘﻨﮐ
اﺮﺷ ﯾ ﺶﺷﻮﭘ زا هدﺎﻔﺘﺳا و ندﺮﮐ خﺮﺳ ﻂ ﺎﻫ
ي ﮐارﻮﺧ ﯽ ﻣ ﯽ ﺪﻧاﻮﺗ
و دﻮﺒﻬﺑ ﻪﺑ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﺮﻫﺎﻇ ي ﺎﻬﻧ لﻮﺼﺤﻣ ﮓﻧر و ﯾ
ﯽ ﺪﻨﮐ ﮏﻤﮐ
] 6 [ . اﺰﻣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾﺎ
ي اﺮﺑ هﺪﺷ ﺮﮐذ ي
ﺶﺷﻮﭘ ﻫد ﯽ تﻻﻮﺼﺤﻣ
اﺬﻏ ﯾ ﯽ آﺮﻓ زا ﻞﺒﻗ ﯾ
ﺳرﺮﺑ ،ندﺮﮐ خﺮﺳ ﺪﻨ ﯽ
ﺶﺷﻮﭘ ﻫد ﯽ شﺮﺑ ﺎﻫ ي
ﺶﺷﻮﭘ ﺎﺑ نﺎﺠﻣدﺎﺑ ﺎﻫ
ي ﮐارﻮﺧ ﯽ ﻬﺗ ﯿ ﻞﺒﻗ وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هﺪﺷ ﻪ
آﺮﻓ زا ﯾ ﻤﻋ ندﺮﮐ خﺮﺳ ﺪﻨ ﯿ
روﺮﺿ ﻖ ي ﻣ ﯽ ﺪﺷﺎﺑ . ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺳرﺮﺑ ﯽ ﺸﻫوﮋﭘ نﻮﻨﮐﺎﺗ ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ هﺪﺷﺮﺸﺘﻨﻣ ﻊﺑﺎﻨﻣ ﯽ
رد
ﺶﺷﻮﭘ ﺮﺛا صﻮﺼﺧ ﻫد
ﯽ ﺳ ﺮﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺎﺑ ﯿﺘﻨ
ﯿ ﻐﺗ ﮏ ﯿﯿ تاﺮ
ﻃ نﺎﺠﻣدﺎﺑ ﺢﻄﺳ و ﮓﻧر ﯽ
آﺮﻓ ﯾ ﺘﻓﺮﮕﻧ ترﻮﺻ ندﺮﮐ خﺮﺳ ﺪﻨ ﻪ
ﺖﺳا .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - ﻬﺗ ﯿ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﻪ
ا رد ﯾ ﻪﻧاد ﺶﻫوﮋﭘ ﻦ ﺎﻫ
ي وﺮﻣ ) Salvia macrosiphon L.
(
ﻬﺗ ناﺪﻤﻫ نﺎﺘﺳا زا ﯿ
نآ ﯽﺼﻟﺎﺧﺎﻧ و ﻪ دﺮﮔ يزﺎﺳاﺪﺟ ًﻼﻣﺎﮐ ﺎﻫ
ﯾﺪ .
ﺳﻮﻣ جاﺮﺨﺘﺳا ﺖﻬﺟ ﯿ
ﻪﻧاد اﺪﺘﺑا ،ژﻼ ﺎﻫ
ي تﺪﻣ ﻪﺑ وﺮﻣ 20
ﻗد ﯿ ﻪﻘ
ﺎﻣد ﺎﺑ بآ نورد ي
25 ﺴﻠﺳ ﻪﺟرد ﯿ
ﻪﻧاد ﻪﺑ بآ ﺖﺒﺴﻧ و سﻮ
ﺮﺑاﺮﺑ 20 ﻪﺑ 1 ﺪﻨﺘﻓﺮﮔ راﺮﻗ .
جرﺎﺧ ﻎﻤﺻ ندﺮﮐ اﺪﺟ ﺖﻬﺟ ﺲﭙﺳ
ﻪﻧاد زا هﺪﺷ ﻤﺑآ هﺎﮕﺘﺳد زا ،ﺎﻫ
ﯿ هﻮ ﮔﯿ ﺮ ي ﺪﺷ هدﺎﻔﺘﺳا ]
10 , 11 [ .
ﺳﻮﻣ ﺖﻈﻠﻏ ﯿ
هﺪﺷ جاﺮﺨﺘﺳا ژﻼ 6/
0 ﻧزو ﺪﺻرد ﯽ
/ ﻧزو ﯽ دﻮﺑ .
ﺳﻮﻣ ﯿ ﻬﺗ ژﻼ ﯿ ﺎﻣد رد هﺪﺷ ﻪ ي
60 ﺳ ﻪﺟرد ﺴﻠ ﯿ و ﮏﺸﺧ سﻮ
ﺳآ ﻂﺳﻮﺗ ﺲﭙﺳ ﯿ
دﺮﮔ ردﻮﭘ بﺎ ﯾﺪ
. ﺳرﺮﺑ ﺖﻬﺟ ﯽ
ﺖﻈﻠﻏ ﺮﺛا
ﺎﻫﺮﺘﻣارﺎﭘ ﺮﺑ ﻎﻤﺻ ي
ﺳرﺮﺑ درﻮﻣ ﯽ
ﺖﻈﻠﻏ ، ﺎﻫ ي 5 /0 ، 1 و 5/
1
ﺪﺻرد ) ﻧزو ﯽ / ﻧزو ﯽ ( ﻬﺗ هﺪﺷ ﮏﺸﺧ ﻎﻤﺻ زا ﯿ
دﺮﮔ ﻪ ﯾﺪ . اﺮﺑ ي
ﻃﺎﻨﻐﻣ نﺰﻤﻫ زا بآ نورد ﻎﻤﺻ ندﺮﮐ ﻞﺣ ﯿ
ﺴ ﯽ ) ﺷ ﯿ ا ،زﺎﻤ ﯾ ناﺮ (
ﺪﺷ هدﺎﻔﺘﺳا .
2 - 2 - آﺮﻓ ﯾ ﺶﺷﻮﭘ ﺪﻨ ﻫد
ﯽ
اﺮﺑ ي ﺎﻣزآ مﺎﺠﻧا ﯾ
ﺶ ﻪﻧﻮﻤﻧ ،ﺎﻫ ﺎﻫ ي و ﻂﺳﻮﺘﻣ هزاﺪﻧا ﺎﺑ نﺎﺠﻣدﺎﺑ
ﯾ ﻬﺗ ناﺪﻤﻫ نﺎﺘﺳا زا ﻞﮑﺷ ﮏ ﯿ
دﺮﮔ ﻪ ﯾﺪ . اﺮﺑ ي آﺮﻓ مﺎﺠﻧا ﯾ خﺮﺳ ﺪﻨ
نﺎﺠﻣدﺎﺑ اﺪﺘﺑا ندﺮﮐ
ﺗﺎﻌﻄﻗ ﻪﺑ ﺎﻫ ﯽ
ﺖﻣﺎﺨﺿ ﺎﺑ 1
ﺘﻧﺎﺳ ﯽ شﺮﺑ ﺮﺘﻣ
ﺪﻧﺪﺷ هداد .
ﻪﻧﻮﻤﻧ ﺪﻫﺎﺷ هوﺮﮔ ود ﻪﺑ ﺎﻫ )
ﺶﺷﻮﭘ نوﺪﺑ (
ﺶﺷﻮﭘ و
ﺖﻈﻠﻏ ﻂﺳﻮﺗ هﺪﺷ هداد ﺎﻫ
ي ﻒﻠﺘﺨﻣ ﻎﻤﺻ وﺮﻣ ﻪﻧاد ﺴﻘﺗ
ﯿ ﻢ
ﺪﻧﺪﺷ . ﻪﺑ ﺮﺸﺑ نورد اﺪﺘﺑا لﻮﻠﺤﻣ ﻪﻧﺎﮔاﺪﺟ ترﻮﺻ
ﺎﻫ ﯾ ﯽ ﺖﻈﻠﻏ ﺎﺑ
5/
0 ، 1 و 5/
1 ﻧزو ﺪﺻرد ﯽ
/ ﻧزو ﯽ ﻬﺗ هﺪﺷ ﮏﺸﺧ ﻎﻤﺻ زا ﯿ
ﻪ
ﺪﺷ . اﺮﺑ ﺲﭙﺳ ي ﺶﺷﻮﭘ ﻫد ﯽ ، ﻪﻧﻮﻤﻧ ﺎﻫ ي تﺪﻣ ﻪﺑ هدرﻮﺧ شﺮﺑ
1 ﻗد ﯿ لﻮﻠﺤﻣ نورد ﻪﻘ ﺎﻫ
ي ﻬﺗ ﯿ ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﻎﻤﺻ زا هﺪﺷ ﻪ .
2 - 3 - آﺮﻓ ﯾ ندﺮﮐ خﺮﺳ ﺪﻨ
شﺮﺑ ﺎﻫ ي ﺎﺠﻣدﺎﺑ ﺶﺷﻮﭘ و شﺮﺑ زا ﺲﭘ ن ﻫد
ﯽ خﺮﺳ ﺖﻬﺟ ،
ﺎﻣد ﺢﻄﺳ ﻪﺳ رد ندﺮﮐ ي
150 ، 175 و 200 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ
ﺪﻨﺘﻓﺮﮔ راﺮﻗ .
ﻤﻋ ندﺮﮐ خﺮﺳ ﺖﻬﺟ ﯿ
و نادﺮﮕﺑﺎﺘﻓآ ﻦﻏور زا ﻖ
خﺮﺳ ﮕﻧﺎﺧ ﻦﮐ ﯽ ﺘﻧﻮﻤﻟد ﯽ ﺪﺷ هدﺎﻔﺘﺳا .
ﺎﻣد لﺮﺘﻨﮐ ﺖﻬﺟ ي
خﺮﺳ د ﺞﻨﺳﺎﻣد زا ﻦﮐ ﯾ
ﺠ ﯿ ﻟﺎﺘ ﯽ ﺳﺎﻤﺗ ﯽ ﻪﻟﺎﻧﺎﮐ ود نوﺮﺗﻮﻟ
)1
ﺎﺗﯾ ناﻮ (
ﺎﻣد ﻪﻨﻣاد ﺎﺑ ﯾ
ﯽ 50 - ﺎﺗ 1230 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ ) 1/°C 0 (± و
ﺎﻣد ﻞﭘﻮﮐﻮﻣﺮﺗ ﯾ
ﯽ عﻮﻧ ﺖﻣﺎﺨﺿ ﺎﺑ K ﯾ
ﻣ ﮏ ﯿﻠ ﯽ هدﺎﻔﺘﺳا ﺮﺘﻣ
دﺮﮔ ﯾﺪ . ﻪﻧﻮﻤﻧ ﺎﻫ ي خﺮﺳ ﻃ رد هﺪﺷ ﯽ
ﺎﻣزآ نﺎﻣز ﯾ
نﺰﺨﻣ زا ﺶ
ﺤﻄﺳ ﻦﻏور فﺬﺣ زا ﺲﭘ و جرﺎﺧ ﻦﻏور ﯽ
لﺎﻤﺘﺳد ﻂﺳﻮﺗ
ﺬﻏﺎﮐ ي ﺳرﺮﺑ ﺖﻬﺟ ﻪﻠﺻﺎﻓﻼﺑ ، ﯽ
ﻐﺗ ﯿﯿ ﺻﻮﺼﺧ تاﺮ ﯿ
ﺮﻫﺎﻇ تﺎ ي
هدﺎﻔﺘﺳا ﺪﻧﺪﺷ .
2 - 4 - ﺳرﺮﺑ ﯽ ﻐﺗ ﯿﯿ ﺤﻄﺳ ﮓﻧر تاﺮ ﯽ
ﺳرﺮﺑ ﺖﻬﺟ ﯽ
ﻐﺗ ﯿﯿ ﻪﻧﻮﻤﻧ ﺢﻄﺳ و ﮓﻧر تاﺮ شزادﺮﭘ شور زا ،ﺎﻫ
ﻮﺼﺗ ﯾ دﺮﮔ هدﺎﻔﺘﺳا ﺮ ﯾﺪ
. ﻃ رد ﯽ ﻪﺑ ندﺮﮐ خﺮﺳ نﺎﻣز ترﻮﺻ
ﭘﯿ ﻪﻧﻮﻤﻧ زا ﻪﺘﺳﻮ ﺖﻣﺮﻓ رد ﺲﮑﻋ ﺎﻫ
ﻬﺗ JPG ﯿ ﺪﺒﺗ زا ﺪﻌﺑ و ﻪ ﯾ
ﻞ
ﺖﻣﺮﻓ ﻪﺑ L*a*b*
مﺮﻧ ﻂﺳﻮﺗ راﺰﻓا
Image J )
Image J
software version 1.42e, USA (
ﺺﺧﺎﺷ ، ﺎﻫ
ي ﮕﻧر ﯽ
ﻞﻣﺎﺷ ﺎﻬﻧآ L*
، a* ، b* و ﺪﺷ شراﺰﮔ و ﻪﺒﺳﺎﺤﻣ ΔE .
ا رد ﯾ ﻦ
زا شور ﯾ
چا ﺮﻨﮑﺳا ﮏ ﭘ
2ﯽ ﻮﺼﺗ ﺖﻬﺟ ، ﯾ
رادﺮﺑﺮ ي هدﺎﻔﺘﺳا
دﺮﮔ ﯾﺪ . ﮕﻧر لﺪﻣ ﯽ Lab ﺎﻨﺷور ءﺰﺟ زا ﺐﮐﺮﻣ ﯾ
ﯽ ) راﺪﻘﻣ ﻪﮐ L
ﻪﻨﻣاد ا ي ﺎﺗ ﺮﻔﺻ زا 100
دراد ار ( ﮕﻧر ءﺰﺟ ود و ﯽ
) ﻪﻨﻣاد ا ي زا
120 - ﺎﺗ 120 (+
ءﺰﺟ ﻞﻣﺎﺷ ﻪﮐ ) a*
اراد ي ﻃ ﯿ ﮕﻧر ﻒ ﯽ ﺎﺗ ﺰﺒﺳ
ﺰﻣﺮﻗ ( ءﺰﺟ و ) b*
اراد ي ﻃ ﯿ ﮕﻧر ﻒ ﯽ ﺑآ ﯽ درز ﺎﺗ ( ﻣ ﯽ ،ﺪﺷﺎﺑ
ﮑﺸﺗ ﯿ ﺖﺳا هﺪﺷ ﻞ ]
12 [.
دﺎﻘﻣ ﯾ ﻐﺗ ﺮ ﯿﯿ ﮓﻧر ﺮ ) (ΔE ﺎﻘﻣ رد ﯾ ﻪﺴ
ﻪﻟدﺎﻌﻣ زا هدﺎﻔﺘﺳا ﺎﺑ ،هزﺎﺗ ﻪﻧﻮﻤﻧ ﺎﺑ 1
ﺪﺷ ﻪﺒﺳﺎﺤﻣ .
) 1 (
2 2
2
* *
* a b
L
E
1. Lutron, TM-916 2. Hp Scanjet 300, China
2 - 5 - لﺪﻣ زﺎﺳ ي ﻐﺗ ﺺﺧﺎﺷ ﯿﯿ
ﮓﻧر تاﺮ
دﺎﻘﻣ ﯾ ﺮ اﺮﺑ ΔE ي ﺖﻈﻠﻏ ﺎﻫ ي و هدﺎﻔﺘـﺳا درﻮـﻣ ﺶﺷﻮﭘ ﻒﻠﺘﺨﻣ
ﺎﻣد ﺎﻫ ي ﻃ رد ﻒﻠﺘﺨﻣ ﯽ
شﺮـﺑ ندﺮﮐ خﺮﺳ نﺎﻣز ﺎـﻫ
ي نﺎـﺠﻣدﺎﺑ
هداد و ﺪﺷ ﻪﺒﺳﺎﺤﻣ ﺎﻫ
ي ﺑﺮﺠﺗ ﯽ لﺪﻣ ﺎﺑ نآ زا ﻞﺻﺎﺣ ﺎﻫ
ي ﻧاﻮﺗ
1ﯽ
) 2 ( مود ﻪﺟرد ، ) 2
3 ( ﺰﺗﺮﭙﻣﻮﮔ ، ) 3
4 ( ﺘﺴـﺠﻟ ، ﯿ
4ﮏ ) 5 ( ر ، ﯾ درﺎـﭽ
5
) 6 ( ما ، ما
6فا ) 7 ( و و ﯾ
7لﻮﺒ ) 8 ( ﺪﻧﺪﺷ شزاﺮﺑ ]
13 - 16 [.
ناﻮﺗ لﺪﻣ ) 2 ( atb
E
مود ﻪﺟرد لﺪﻣ )
3 ( ct2
bt a E
ﺰﺗﺮﭙﻣﻮﮔ لﺪﻣ )
4 (
ct
eb
ae E
ﺘﺴﺠﻟ لﺪﻣ ﯿ ﮏ ) 5 ( ct
be E a
1
ر لﺪﻣ ﯾ درﺎﭽ ) 6 (
d
ct
eb
E a 1/
) 1
(
ما لﺪﻣ ما فا ) 7 (
d
d
t b
ct E ab
و لﺪﻣ ﯾ لﻮﺒ ) 8 ( ctd
be a E
ا رد ﯾ لﺪﻣ ﻦ ﺎﻫ و ΔE ﺗﺮﺗ ﻪﺑ t ﯿ ﻐﺗ تﺪـﺷ هﺪﻨﻫد نﺎﺸﻧ ﺐ ﯿ
ـﯿ تاﺮ
ندﺮﮐ خﺮﺳ نﺎﻣز و ﮓﻧر )
ﻗد ﯿ ﻪﻘ ( ﻣ ﯽ ﺪﻨﺷﺎﺑ . ﻨﭽﻤﻫ ﯿ فوﺮﺣ ﻦ ،a
،b و c دﺎﻘﻣ d ﯾ ا ﺖﺑﺎﺛ ﺮ ﯾ لﺪﻣ ﻦ ﻣ ﺎﻫ ﯽ شزاﺮـﺑ زا ﺪـﻌﺑ ﻪﮐ ﺪﻨﺷﺎﺑ
هداد ﺎﻫ ي ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ ا ﺎﺑ ﯾ لﺪـﻣ ﻦ ﺮـﺘﻬﺑ بﺎـﺨﺘﻧا ،ﺎـﻫ ﯾ
،لﺪـﻣ ﻦ
ﺖﺑﺎﺛ ﺎﻫ ي ا ﯾ ﻣ شراﺰﮔ لﺪﻣ ﻦ ﯽ
دﻮﺷ .
ﻐﺗ ﺪﺻرد ﯿ شﺮـﺑ ﺢﻄـﺳ هزاﺪﻧا ﺮ ﺎـﻫ
ي ﻌﻣ ﻪـﮐ نﺎـﺠﻣدﺎﺑ ـﯿ
رﺎ ي زا
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﻃ رد لﻮﺼﺤﻣ ﺢﻄﺳ ﺶﻫﺎﮐ و ﯽ
آﺮﻓ ﯾ ندﺮﮐ خﺮﺳ ﺪﻨ
ﻣ ﯽ ﻧ ﺪﺷﺎﺑ ﯿ ﻮﺼـﺗ شزادﺮـﭘ شور زا هدﺎﻔﺘـﺳا ﺎـﺑ ﺰ ﯾ
ﻪـﻄﺑار و ﺮ 9
ﺪﺷ شراﺰﮔ و ﻪﺒﺳﺎﺤﻣ .
) 9 ( 100
1 2
1
A
A A A
ا رد ﯾ ،ﻪﻄﺑار ﻦ A1
: هزﺎﺗ ﻪﻧﻮﻤﻧ ﺢﻄﺳ )
ﺘﻧﺎـﺳ ﯽ ﻊـﺑﺮﻣ ﺮـﺘﻣ (
و A2
:
خﺮﺳ ﻪﻧﻮﻤﻧ ﺢﻄﺳ هﺪﺷ
) ﺘﻧﺎﺳ ﯽ ﻊﺑﺮﻣ ﺮﺘﻣ ( ﺖﺳا .
ا رد ،عﻮﻤﺠﻣرد ﯾ
ﺶﺷﻮﭘ عﻮﻧ ﺮﺛا ﺶﻫوﮋﭘ ﻦ ﻫد
ﯽ ﻪـﻧاد ﻎﻤـﺻ ﺎـﺑ
ﺢﻄﺳ رﺎﻬﭼ رد وﺮﻣ 0/
0 ، 5/
0 ، 1 و 5/
1 ﺎﻣد و ﺪﺻرد ي
خﺮﺳ ﻦﮐ
1. Power model 2. Quadratic model 3. Gompertz relation 4. Logistic model 5. Richards model
6. MMF (Morgan-Mercer-Flodin) model 7. Weibull model
ﺢﻄﺳ ﻪﺳ رد 150
، 175 و 200 ﺴﻠﺳ ﻪﺟرد ﯿ
ﺻﻮﺼﺧ ﺮﺑ سﻮ ﯿ
تﺎ
ﺮﻫﺎﻇ ي نﺎﺠﻣدﺎﺑ ) ﺳ ﯿﺘﻨ ﯿ ﻐﺗ ﮏ ﯿﯿ ﺢﻄﺳ و ﮓﻧر تاﺮ (
ـﻃ ﯽ آﺮﻓ ﯾ ﺪـﻨ
خﺮﺳ شﺮﺑ ندﺮﮐ ﺎﻫ
ي رد نﺎﺠﻣدﺎﺑ ﺳرﺮﺑ درﻮﻣ راﺮﮑﺗ ﻪﺳ
ﯽ راﺮـﻗ
ﺖﻓﺮﮔ . ﺎﻣزآ ﯾ ﺶ ًﻼﻣﺎـﮐ حﺮـﻃ ﻪـﯾﺎﭘ ﺮـﺑ ﻞـﯾرﻮﺘﮐﺎﻓ ﺐـﻟﺎﻗ رد ﺎـﻫ
ﺳرﺮﺑ ﯽﻓدﺎﺼﺗ ﯽ
ﺪﻧﺪﺷ . ﻞﺴـﮐا ﻪـﻣﺎﻧﺮﺑ زا ﺎـﻫرادﻮﻤﻧ ﻢـﺳر ياﺮﺑ
2007 اﺮﺑ و ي ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ مﺮﻧ زا ﻢﻫ يرﺎﻣآ ﻞ راﺰﻓا
SAS 9.1
ﻨﻌﻣ ﺢﻄﺳ رد ﯽ
راد ي 5 % دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
. ا رد ﯾ ﻪﺑ ﻪﻌﻟﺎﻄﻣ ﻦ رﻮﻈﻨﻣ
داد ندﺮﮐ لﺪﻣ ه
ﺎﻫ ي ـﺑﺮﺠﺗ ﯽ ندروآ ﺖـﺳد ﻪـﺑ و ندﺮـﮐ خﺮـﺳ
ﺖﺑﺎﺛ ﺎﻫ ي لﺪﻣ مﺮﻧ زا ،ﺎﻫ راﺰﻓا Curve Expert و
ـﯾ اﺮ ﯾ ﺶ 34 /1
دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
.
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
ﭘ زا هدﺎﻔﺘﺳا ﯿ
ﺗ ﺶ ﯿ ﺎﻫرﺎﻤ ﯾ ﯽ ﺶﺷﻮﭘ ﺪﻨﻧﺎﻣ ﺎﻫ
ي ﮐارﻮﺧ ﯽ ﻣ ﯽ ﺪﻧاﻮﺗ
ﮐﯿ ﻔﯿ ﺮﻫﺎﻇ ﺖ ي خﺮﺳ تﻻﻮﺼﺤﻣ ﺪﺸﺨﺑ دﻮﺒﻬﺑ ار هﺪﺷ
) ﻞﮑﺷ 1 .(
ﻞﮑﺷ رد 2
ﻬﺗ ﺶﺷﻮﭘ ﺮﺛا ﯿ
رد وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هﺪﺷ ﻪ
ﺖﻈﻠﻏ ﺎﻫ ي ﺎﻨﺷور ﺮﺑ ﻒﻠﺘﺨﻣ ﯾ
ﯽ شﺮﺑ ﺢﻄﺳ ﺎﻫ
ي رد نﺎﺠﻣدﺎﺑ
ﻃ ﯽ ﺎﻣد رد ندﺮﮐ خﺮﺳ نﺎﻣز ي
175 ﺴﻠﺳ ﻪﺟرد ﯿ
ﺎﻤﻧ ﻪﺑ سﻮ ﯾ
ﺶ
ﺖﺳا هﺪﻣآرد .
نﺎﻤﻫ ا رد ﻪﮐ رﻮﻃ ﯾ
ﻣ هﺪﻫﺎﺸﻣ رادﻮﻤﻧ ﻦ ﯽ
دﻮﺷ
ﺎﻨﺷور راﺪﻘﻣ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﯾ
ﯽ ﺮﺘﻤﮐ ي ﻪﻧﻮﻤﻧ و ﻪﺘﺷاد ﺎﻫ
ي ﺶﺷﻮﭘ
ﺤﻄﺳ ﮓﻧر ﺮﻈﻧ زا هﺪﺷ هداد ﯽ
ر ﻣ ﺮﺘﻨﺷو ﯽ ﺪﻨﺷﺎﺑ . ﺶﻫﺎﮐ
ﺎﻨﺷور ﯾ ﯽ ﺗ ﯿ ﺗ ﻪﺑ ﺖﺒﺴﻧ ﺎﻫرﺎﻤ ﯿ
ﻣ ار ﺪﻫﺎﺷ رﺎﻤ ﯽ
ﺶﻨﮐاو ﻪﺑ ناﻮﺗ
ﺎﻣ ﯾ ﺣ ﻪﮐ داد ﺖﺒﺴﻧ درﻼ ﯿ
اﺮﻓ ﻦ ﯾ ﻣ خر ندﺮﮐ خﺮﺳ ﺪﻨ ﯽ
ﺪﻫد .
ﻨﭽﻤﻫ ﯿ ﺑ رد ﻦ ﯿ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ ي هداد ﺶﺷﻮﭘ ﻪﻧﻮﻤﻧ ،هﺪﺷ هداد ﺶﺷﻮﭘ
ﺖﻈﻠﻏ ﺎﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ 5/
1 ﺮﺘﻨﺷور ﮓﻧر ،ﺪﺻرد ي
ﻟد ﻪﺑ ﻪﮐ ﺖﺷاد ﯿ
ﺻﺎﺧ ﻞ ﯿ ﻔﺣ ﺖ ﮔﺪﻨﻨﮐ ﺖﻇﺎ ﯽ
ﺮﺑاﺮﺑ رد ﺶﺷﻮﭘ
ﻐﺗ ﯿﯿ ﻣ ﮓﻧر تاﺮ ﯽ
ﺪﺷﺎﺑ . ﯾ رﺎﮔدﺎ ي نارﺎﮑﻤﻫ و )
2020 ( تاﺮﺛا ﻪﮐ
ﻎﻤﺻ ﻞﺑﺎﻘﺘﻣ و اﺪﺟ ﺷ ﻪﻣوﺪﻗ ﻪﻧاد يﺎﻫ
ﯿ ﺘﻣ و يزاﺮ ﯿ
ﺮﺑ ﺰﻟﻮﻠﺳ ﻞ
ﺻﻮﺼﺧ ﯿ ﮐ تﺎ ﯿﻔ ﯽ ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ خﺮﺳ ﺳرﺮﺑ ار هﺪﺷ ﯽ
ﺪﻧدﺮﮐ ] 17 [ .
اﯾ ﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ناﺮﮕﺸﻫوﮋﭘ ﻦ ﯿ
ﺮﺘﺸ ﯾ ﺺﺧﺎﺷ ﻦ
* رد L
ﺑﯿ ﺗ ﻦ ﯿ ﺗ ﻪﺑ ﻖﻠﻌﺘﻣ هﺪﺷ هداد ﺶﺷﻮﭘ يﺎﻫرﺎﻤ ﯿ
هداد ﺶﺷﻮﭘ رﺎﻤ
ﺘﻣ يوﺎﺣ لﻮﻠﺤﻣ ﺎﺑ هﺪﺷ ﯿ
ﺖﻈﻠﻏ ﺎﺑ ﺰﻟﻮﻠﺳ ﻞ 5/
1 هدﻮﺑ ﺪﺻرد
ﺖﺳا .
Fresh eggplant slice
Coated with 1.5% gum Coated with 1.0% gum
Coated with 0.5% gum Uncoated sample
Fig 1 Effect of coating with wild sage seed gum on the surface color of fried eggplant slices
Fig 2 Effect of edible coatings on the lightness parameter (L*) of eggplant slices during frying
time (175°C).
ﺤﻄﺳ ﮓﻧر ﯽ
خﺮﺳ تﻻﻮﺼﺤﻣ هﺪﺷ
ﯾ ﮑ ﯽ ﺮﺘﻤﻬﻣ زا ﯾ
ﻦ
ﺎﻫرﻮﺘﮐﺎﻓ ﯾ ﯽ زرا ياﺮﺑ ﻪﮐ ﺖﺳا ﯾﺑﺎ
ﯽ ﮐ ﯿﻔ ﯿ ا ﺖ ﯾ رد تﻻﻮﺼﺤﻣ ﻦ
ﻣ ﻪﺘﻓﺮﮔ ﺮﻈﻧ ﯽ
دﻮﺷ . ﮐ ﺺﺧﺎﺷ ﺮﺑ راﺬﮔﺮﺛا ﻞﻣاﻮﻋ ﻪﻠﻤﺟزا ﯿﻔ
ﯽ
ﻣ ﮓﻧر ﯽ اﺮﺷ و شور ﻪﺑ ناﻮﺗ ﯾ
ﻨﭽﻤﻫ و ندﺮﮐ خﺮﺳ ﻂ ﯿ
ﭘ ﻦ ﯿ ﺶ
ﺗﯿ ﺎﻫرﺎﻤ ي اﺮﻓ زا ﻞﺒﻗ هﺪﺷ لﺎﻤﻋا ﯾ
خﺮﺳ ﺪﻨ دﺮﮐ هرﺎﺷا ندﺮﮐ .
رد
ﻞﮑﺷ 3 ﻧ ﯿ ﺎﻣد ﺮﺛا ﺰ ي ﺖﻈﻠﻏ و ندﺮﮐ خﺮﺳ ﺎﻫ
ي زا هﺪﺷ هدﺎﻔﺘﺳا
ﺎﻨﺷور ﺮﺘﻣارﺎﭘ ﺮﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﯾ
ﯽ شﺮﺑ ﺎﻫ ي شراﺰﮔ نﺎﺠﻣدﺎﺑ
ﺖﺳا هﺪﺷ .
ﺛﺄﺗ ﺮﻈﻧ زا ﯿ
ﺎﻣد ،ﺎﻣد ﺮ ي
200 ﺴﻠﺳ ﻪﺟرد ﯿ
سﻮ
ﺑﯿ ﺮﺘﺸ ﯾ ﺛﺄﺗ ﻦ ﯿ ﺎﻨﺷور ﺮﺑ ار ﺮ ﯾ
ﯽ ﻪﻧﻮﻤﻧ ﻪﻧﻮﻤﻧ و ﺖﺷاد ﺎﻫ ﺎﻫ
ي
خﺮﺳ ا رد هﺪﺷ ﯾ
ﺗ ﺎﻣد ﻦ ﯿ هﺮ ﺪﻧدﻮﺑ ﺮﺗ . ﻪﻧﻮﻤﻧ ﺎﻫ ي خﺮﺳ رد هﺪﺷ
ﺎﻣد ي 150 ﺴﻠﺳ ﻪﺟرد ﯿ
ﺻﺎﺧ ﺮﻈﻧ زا و ﺪﻧدﻮﺑ ﺮﺘﻨﺷور سﻮ ﯿ
ﺖ
ﺮﺘﺸﻣ ي ﺪﻨﺴﭘ ي ﺮﺘﻬﺑ ﺮﻫﺎﻇ ، ي
ﺪﻨﺘﺷاد . Fig 3 Effect of edible coatings on the lightness
parameter (L*) of eggplant slices during frying.
ﺻﻮﺼﺧ ﯿ ﺮﻫﺎﻇ تﺎ ي ﺤﻄﺳ ﮓﻧر و ﯽ
خﺮﺳ لﻮﺼﺤﻣ زا هﺪﺷ
ﻢﻬﻣ ﺮﺗ ﯾ ﺺﺧﺎﺷ ﻦ ﺎﻫ
ي ﮐ ﯿﻔ ﯽ هدﺎﻣ فﺮﺼﻣ زا ﻞﺒﻗ ﻪﮐ ﺪﻨﺘﺴﻫ
اﺬﻏ ﯾ ﯽ ﻪﺟﻮﺗ درﻮﻣ ﻣ راﺮﻗ
ﯽ ﮔﯿ ا ﺮﺑ هوﻼﻋ و ﺪﻧﺮ ﯾ
ﻨﻫذ دﺎﺠ ﯿ ﺖ
هرﺎﺑرد ﮐﯿ ﻔﯿ ﻠﮐ ﺖ ﯽ ﺮﺘﺸﻣ ﺮﺑ ،لﻮﺼﺤﻣ ﺖﻣﻼﺳ و ي
ﺪﻨﺴﭘ ي
ﻧ لﻮﺼﺤﻣ ﯿ ﺛﺄﺗ ﺰ ﯿ ﻣ راﺬﮔﺮ ﯽ ﺪﻨﺷﺎﺑ ] 18 [ . ﺎﻣد ﺮﺛا ي ﺮﺑ ندﺮﮐ خﺮﺳ
ﺺﺧﺎﺷ ﺎﻫ ي ﺰﻣﺮﻗ ي درز و ي شﺮﺑ ﺎﻫ ي خﺮﺳ مﺎﮕﻨﻫ رد نﺎﺠﻣدﺎﺑ
ﻤﻋ شور ﻪﺑ ندﺮﮐ ﯿ
ﻞﮑﺷ رد ﻖ 4
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﺎﺑ
اﺰﻓا ﯾ ﺎﻣد ﺶ ي خﺮﺳ ﺰﻣﺮﻗ ﺺﺧﺎﺷ ﻦﮐ ي
زا 98 /3 ﻪﺑ 56 / 13
اﺰﻓا ﯾ ﺶ ﯾ ﺖﻓﺎ ) 05 /0
<
(P ﻪﻧﻮﻤﻧ و خﺮﺳ ﺎﻫ ﺺﺧﺎﺷ ﺎﻣا ؛ﺪﻧﺪﺷ ﺮﺗ
درز ي اﺰﻓا ﺎﺑ داد نﺎﺸﻧ ﺲﮑﻋ رﺎﺘﻓر ﯾ
ﺎﻣد ﺶ ي خﺮﺳ ا ﻦﮐ ﯾ ﻦ
زا ﺮﺘﻣارﺎﭘ 80 / 28 ﻪﺑ 87 / 15 ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ ) 05 /0
<
.(P ﻪﻧﻮﻤﻧ ﺎﻫ ي
خﺮﺳ ﺎﻣد رد هﺪﺷ ي
200 ﺴﻠﺳ ﻪﺟرد ﯿ
درز ﺮﺘﻣارﺎﭘ ﺮﻈﻧ زا سﻮ ي
ﺮﺘﻤﮐ ﯾ ﺪﻨﺘﺷاد ار راﺪﻘﻣ ﻦ .
فﺮﺼﻣ نﺎﮔﺪﻨﻨﮐ خﺮﺳ تﻻﻮﺼﺤﻣ هﺪﺷ
ﺎﻤﺗ ﯾ ا ﺪﻧراد ﻞ ﯾ ﻼﻃ ﻪﺘﺳﻮﭘ ﺎﺑ و درز ﮓﻧر ياراد تﻻﻮﺼﺤﻣ ﻦ ﯾ
ﯽ
ﺳرﺮﺑ ،ﺪﻨﺷﺎﺑ ﯽ
ا ﯾ ﺻﻮﺼﺧ زا ﺶﺨﺑ ﻦ ﯿ
ﮕﻧر تﺎ ﯽ ﺳرﺮﺑ ﺎﺑ ﯽ
ﺺﺧﺎﺷ
* نﺎﮑﻣا b ﺬﭘ ﯾ ﺑ ﻪﮐ ﺖﺳا ﺮ ﯿ
ﻣ ﺮﮕﻧﺎ ﯿ ﻪﻧﻮﻤﻧ ﮓﻧر يدرز ناﺰ
ﻣ لﻮﺼﺤﻣ ﯽ ﺪﺷﺎﺑ ] 13 [ . زا رﺎﻣآ ﺮﻈﻧ ي ﻐﺗ ﯿﯿ ﻨﻌﻣ ﺮﺛا ﺎﻣد ﺮ ﯽ
راد ي ﺮﺑ
ﻐﺗ ﯿﯿ ﺰﻣﺮﻗ ﺺﺧﺎﺷ ﺮ ي
نﺎﺠﻣدﺎﺑ ﺎﻫ ي خﺮﺳ ﺖﺷاد هﺪﺷ
) 05 /0
<
.(P نﺎﻤﻫ ﻐﺗ ﺮﺛا رادﻮﻤﻧ رد ﻪﮐ رﻮﻃ ﯿﯿ
ﺺﺧﺎﺷ ﺮﺑ ﺎﻣد ﺮ
درز ي ﻣ هﺪﻫﺎﺸﻣ ﯽ
رﺎﻣآ ﺮﻈﻧ زا ،دﻮﺷ ي
ﺑ ﯿ ﺎﻣد ﻦ ي 150 و 175 ﺴﻠﺳ ﻪﺟرد
ﯿ ﻨﻌﻣ فﻼﺘﺧا سﻮ ﯽ
راد ي ﺎﻣد ﺎﻣا دراﺪﻧ دﻮﺟو ي
200
ﺴﻠﺳ ﻪﺟرد ﯿ
فﻼﺘﺧا سﻮ ﻨﻌﻣ
ﯽ راد ي ا ود ﺮﻫ ﺎﺑ ﯾ
دراد ﺎﻫﺎﻣد ﻦ
) 05 /0
<
(P درز و ي ﻪﻧﻮﻤﻧ ﺎﻫ ي خﺮﺳ ﺎﻣد رد هﺪﺷ ي
200 ﻪﺟرد
ﺴﻠﺳ ﯿ دﻮﺑ ﺮﺘﻤﮐ سﻮ .
Fig 4 Effect of oil temperature on the redness (a*) and yellowness (b*) of coated eggplant slices during frying.
ﻬﺗ ﺶﺷﻮﭘ ﺮﺛا ﯿ
ﺖﻈﻠﻏ زا هﺪﺷ ﻪ ﺎﻫ
ي ﺮﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ
ﺺﺧﺎﺷ ﺎﻫ ي ﺰﻣﺮﻗ ي درز و ي شﺮﺑ ندﺮﮐ خﺮﺳ مﺎﮕﻨﻫ ﺎﻫ
ي
ﻞﮑﺷ رد نﺎﺠﻣدﺎﺑ 5
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
ﺺﺧﺎﺷ ﺮﻈﻧ زا
ﺰﻣﺮﻗ ي شﺮﺑ ، ﺎﻫ ي خﺮﺳ هﺪﺷ هداد ﺶﺷﻮﭘ نﺎﺠﻣدﺎﺑ ﺪﻧدﻮﺑ ﺮﺗ
) 05 /0
<
.(P اﺰﻓا ﺎﺑ ﯾ زا وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺖﻈﻠﻏ ﺶ 5/
0 ﻪﺑ 5/
1
ﺰﻣﺮﻗ راﺪﻘﻣ ،ﺪﺻرد ي
ﻪﻧﻮﻤﻧ زا ﺎﻫ 77 / 11 ﻪﺑ 38 /8 ﺶﻫﺎﮐ ﯾ ﺖﻓﺎ .
درز ﺺﺧﺎﺷ ﺮﻈﻧ زا ي
ﻪﻧﻮﻤﻧ ﻢﻫ ﺎﻫ
ي ﺮﺗدرز هﺪﺷ هداد ﺶﺷﻮﭘ
ﺪﻧدﻮﺑ ) 05 /0
<
(P ﺑ ﺎﻣا ﯿ ﺖﻈﻠﻏ ﻦ ﺎﻫ ي فﻼﺘﺧا ﻎﻤﺻ ﻒﻠﺘﺨﻣ
رادﺎﻨﻌﻣ ي درز ﺺﺧﺎﺷ ﺮﻈﻧ زا ي
ﺖﺷاﺪﻧ دﻮﺟو .
ﻓﺮﺷا ﯽ ﯾ ﻮﻠﻧﺎﻗرﻮ
ﻏ و ﯿﺒ ﯽ ) 2019 ( ﺮﯿﺛﺄﺗ ﺶﺷﻮﭘ ﺎﻫ ي ﺴﮐﻮﺑﺮﮐ ﻎﻤﺻ ﯽ
ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ
صاﻮﺧ و ﻦﻏور بﺬﺟ ناﺰﯿﻣ ﺮﺑ ﻪﯿﻣﺎﺑ ژﻼﯿﺳﻮﻣ و ﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ ﯽ
ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ خﺮﺳ ﺳرﺮﺑ ار هﺪﺷ ﯽ
هدﺮﮐ ﺪﻧا . ﺎﺘﻧ ﯾ ﺞ اﯾ
ﻦ ﺻﻮﺼﺧ ﻪﮐ داد نﺎﺸﻧ ﻪﻌﻟﺎﻄﻣ ﯿ
ﮕﻧر تﺎ ﯽ ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ
خﺮﺳ وﺎﺣ هﺪﺷ ي ﺴﮐﻮﺑﺮﮐ ﻎﻤﺻ ﺶﺷﻮﭘ ﯽ
ﺎﻘﻣ رد ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ ﯾ
ﻪﺴ
لﻼﺧ ﺎﺑ ﺎﻫ ي وﺎﺣ و ﺶﺷﻮﭘ نوﺪﺑ ي
ﺳﻮﻣ ﯿ ﻣﺎﺑ ژﻼ ﯿ هدﻮﺑ ﺮﺘﻬﺑ ﻪ
ﺖﺳا ] 19 [ . ﯾ رﺎﮔدﺎ ي نارﺎﮑﻤﻫ و )
2020 ( ﻞﺑﺎﻘﺘﻣ و اﺪﺟ تاﺮﺛا
ﻎﻤﺻ ﺷ ﻪﻣوﺪﻗ ﻪﻧاد يﺎﻫ ﯿ
ﺘﻣ و يزاﺮ ﯿ
ﺻﻮﺼﺧ ﺮﺑ ﺰﻟﻮﻠﺳ ﻞ ﯿ
تﺎ
ﮐﯿ ﻔ ﯽ ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ خﺮﺳ ﺳرﺮﺑ ار هﺪﺷ ﯽ
ﺪﻧدﺮﮐ ] 17 [ . اﯾ ﻦ
ﻧدﺮﮐ شراﺰﮔ ناﺮﮕﺸﻫوﮋﭘ ﮐﺮﺗ ﺶﺷﻮﭘ ﺎﻬﻨﺗ ﻪﮐ ﺪ
ﯿﺒ ﯽ ﻪﻧاد ﻎﻤﺻ
ﺷ ﻪﻣوﺪﻗ ﯿ يزاﺮ + ﺘﻣ ﯿ ﺖﻈﻠﻏ ﺎﺑ ﺰﻟﻮﻠﺳ ﻞ 1
اﺰﻓا ﺐﺟﻮﻣ ﺪﺻرد ﯾ
ﺶ
ﺰﻣﺮﻗ ﺺﺧﺎﺷ ي
ﺗ ﻪﺑ ﺖﺒﺴﻧ ﯿ
ﻗﺎﺑ و هﺪﺷ ﺪﻫﺎﺷ رﺎﻤ ﯽ
ﺗ ﯿ ﺎﻫرﺎﻤ
ﺰﻣﺮﻗ ي ﺪﻨﺘﺷاد ﺮﺘﻤﮐ .
ﺑ رد ﻪﺘﺒﻟا ﯿ
ﺶﺷﻮﭘ ﻦ ﺖﻈﻠﻏ و ﺎﻫ
ﺎﻫ ي
رادﺎﻨﻌﻣ فﻼﺘﺧا ،ﻒﻠﺘﺨﻣ ي
ﺖﺳا هﺪﺸﻧ شراﺰﮔ .
Fig 5 Effect of wild sage seed gum concentration on the redness (a*) and yellowness (b*) of coated eggplant slices during frying.
ﺎﻣد ﺮﺛا ي ﺮﺑ ندﺮﮐ خﺮﺳ ﺳ
ﯿﺘﻨ ﯿ ﻐﺗ تﺪـﺷ ﮏ ﯿ
ـﯿ ﮓـﻧر تاﺮ )
(EΔ
شﺮﺑ ﺢﻄﺳ ﺎﻫ
ي ﻤﻋ ندﺮﮐ خﺮﺳ مﺎﮕﻨﻫ نﺎﺠﻣدﺎﺑ ﯿ
ﻞﮑـﺷ رد ﻖ 6
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
نﺎﻤﻫ ـﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ ﯽ
ـﻃ رد ،دﻮـﺷ ﯽ
راﺪﻘﻣ ،ندﺮﮐ خﺮﺳ نﺎﻣز اﺮـﺑ هﺪـﺷ ﻪﺒـﺳﺎﺤﻣ ΔE
ي شﺮـﺑ ﺎـﻫ ي
اﺰﻓا نﺎﺠﻣدﺎﺑ ﯾ
ﺶ ﯾ ا راﺪﻘﻣ و ﺖﺳا ﻪﺘﻓﺎ ﯾ
ﻐﺗ ﻦ ﯿ ـﯿ اﺮـﺑ تاﺮ ي ﺎـﻣد ي
200 ﺴﻠﺳ ﻪﺟرد ﯿ
ﺎﻫﺎﻣد زا سﻮ ي
150 و 175 ﺴـﻠﺳ ﻪﺟرد ﯿ
سﻮ
ﺑﯿ ﺖﺳا ﺮﺘﺸ . اﺰﻓا ﺎﺑ ﯾ ﻐﺗ تﺪﺷ ﺎﻣد ﺶ ﯿﯿ
ﮕﻧر تاﺮ ﯽ اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ﺪﺑﺎ
ا رد ﻪﮐ ﯾ ﻧ ﺶﻫوﮋﭘ ﻦ ﯿ
ﻨﭼ ﺰ ﯿ ﺘﻧ ﻦ ﯿ ﻪﺠ ا ي ﻣﺎـﻤﺗ رد و ﺪﺷ ﻞﺻﺎﺣ ﯽ
ﺗﯿ ﺎﻫرﺎﻤ ي ﺳرﺮﺑ درﻮﻣ ﯽ
ﻐﺗ تﺪﺷ ، ﯿ
ـﯿ ﺎـﻣد رد تاﺮ ي
200 ﻪـﺟرد
ﺴﻠﺳ ﯿ ﺑ سﻮ ﯿ دﻮﺑ ﺮﺘﺸ . ﻞﮑﺷ رد 7 ﻧ ﯿ ﺮﺛا ﺰ ﺎـﻣد ي و ندﺮـﮐ خﺮـﺳ
ﺖﻈﻠﻏ ﺎﻫ ي ﺮـﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هﺪﺷ هدﺎﻔﺘﺳا ﻐﺗ تﺪـﺷ
ﯿ ـﯿ تاﺮ
شﺮﺑ ﮓﻧر ﺎﻫ
ي ﻤﻋ ندﺮـﮐ خﺮﺳ مﺎﮕﻨﻫ نﺎﺠﻣدﺎﺑ ـﯿ
هداد نﺎﺸـﻧ ﻖ
ﺖﺳا هﺪﺷ .
تﺪﺷ ،ﻞﮑﺷ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﻐﺗ
ﯿﯿ اﺰـﻓا ﺎﺑ تاﺮ ﯾ
ﺎـﻣد ﺶ ي
خﺮﺳ اﺰﻓا ﻦﮐ ﯾ ﺶ ﯾ ﺮﺘﻤﮐ و ﺖﺳا ﻪﺘﻓﺎ ﯾ
ﻐﺗ ﻦ ﯿﯿ اﺮـﺑ ﺮ ي ﻪـﻧﻮﻤﻧ ﺎـﻫ ي
خﺮﺳ ﺪﺷ ﺎﻣد رد ه ي 150 ﺴﻠﺳ ﻪﺟرد ﯿ
دﻮﺑ سﻮ .
ﻣﯿ ﮕﻧﺎ ﯿ دﺎﻘﻣ ﻦ ﯾ ﺮ اﺮﺑ ΔE ي ،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 5/
0 ،ﺪﺻرد 1 و ﺪﺻرد
5/
1 ﺗﺮﺗ ﻪـﺑ وﺮـﻣ ﻪـﻧاد ﻎﻤﺻ ﺪﺻرد ـﯿ
ﺮـﺑاﺮﺑ ﺐ 66 / 44 ، 25 / 46 ،
85 / 45 و 80 / 39 دﻮﺑ .ﺑ ﯿ ﻪﻧﻮﻤﻧ و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻦ ﺎﻫ
ي هداد ﺶﺷﻮﭘ
ﺎﺑ هﺪﺷ 5/
0 و ﺪﺻرد 1
ﻣ ﺮـﻈﻧ زا وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ـﯿ
ﮕﻧﺎ ﯿ ﻦ
ﻐﺗ تﺪﺷ ﯿﯿ تاﺮ ﻨﻌﻣ توﺎﻔﺗ ﮓﻧر ﯽ
راد ي دﺎـﻘﻣ و ﺪﺸﻧ هﺪﻫﺎﺸﻣ ﯾ
ﺮ
دﺰﻧ ﻢﻫ ﻪﺑ ﺎﻬﻧآ ﯾ
ﻪﻧﻮﻤﻧ ﺎﻣا دﻮﺑ ﮏ ﺎﻫ
ي ﺎـﺑ هﺪـﺷ هداد ﺶﺷﻮﭘ 5/
1
ﺮـﺘﻤﮐ وﺮـﻣ ﻪـﻧاد ﻎﻤـﺻ ﺪﺻرد ﯾ
ﻐﺗ ﻦ ﯿ ـﯿ تاﺮ ﮓـﻧر ) 80 / 39 ( ار
ﺪﻨﺘﺷاد . ﻐﺗ تﺪﺷ ﺮﺘﻣارﺎﭘ سﺎﺳا ﺮﺑ اﺬﻟ ﯿ
ـﯿ زا هدﺎﻔﺘـﺳا ﮓـﻧر تاﺮ
5/
1 اﺮﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ي
ﺶﺷﻮﭘ ﻫد ﯽ شﺮﺑ ﺎﻫ ي نﺎﺠﻣدﺎﺑ
ﺎﻣد رد نآ ندﺮﮐ خﺮﺳ و ي
150 اﺮﺑ ﻪﺟرد ي ﺳر ﯿ ﻟﻮﺼﺤﻣ ﻪﺑ نﺪ ﯽ
ﺻﻮﺼﺧ ﺎﺑ ﯿ ﮕﻧر تﺎ ﯽ ﭘ بﻮﻠﻄﻣ ﯿ ﻣ دﺎﻬﻨﺸ ﯽ دﻮﺷ .ﯾ ﻪـﺘﻓﺎ ﺎـﻫ ي ا ـﯾ ﻦ
ﺎﺘﻧ ﺎﺑ ﺶﺨﺑ ﯾ
ﺞ ﯾ رﺎﮔدﺎ ي نارﺎﮑﻤﻫ و )
2020 ( و اﺪـﺟ تاﺮـﺛا ﻪﮐ
ﻎﻤــﺻ ﻞـﺑﺎﻘﺘﻣ ــﺷ ﻪــﻣوﺪﻗ ﻪـﻧاد يﺎــﻫ
ﯿ ﺘﻣ و يزاﺮ ـﯿ ﺮــﺑ ﺰﻟﻮﻠــﺳ ﻞ
ﺻﻮﺼﺧ ﯿ ﮐ تﺎ ﯿﻔ ﯽ ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ خﺮﺳ ـﺳرﺮﺑ ار هﺪـﺷ ﯽ
ـﮐ هدﺮ ،ﺪـﻧا
دراد ﺖﻘﺑﺎﻄﻣ ]
17 [ .ا ﯾ ﻐﺗ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ناﺮﮕﺸﻫوﮋﭘ ﻦ ﯿﯿ
تاﺮ
ﻠﮐ ﯽ ﮓﻧر ) Δ (E ﺗ رد ﯿ ﺑ ﺪﻫﺎﺷ رﺎﻤ ﯿ
ﺗ زا ﺶ ﯿ هداد ﺶﺷﻮﭘ يﺎﻫرﺎﻤ
ﺖﺳا هدﻮﺑ هﺪﺷ .
ﻠﮐ رد ﯿ ﺗ ﻪ ﯿ ﻪﺑ ﺎﻫرﺎﻤ ﺗ ﺰﺟ ﯿ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ رﺎﻤ
ﺷ ﻪﻣوﺪﻗ ﻪﻧاد ﻎﻤﺻ ﯿ
ﺖﻈﻠﻏ ﺎﺑ يزاﺮ 1
ﺘﻣ و ﺪﺻرد ﯿ
ﺎـﺑ ﺰﻟﻮﻠـﺳ ﻞ
ﺖﻈﻠﻏ 5/
1 ﻨﻌﻣ فﻼﺘﺧا ،ﺪﺻرد ﯽ
راد ي ﺗ ﻪﺑ ﺖﺒﺴﻧ ﯿ
ﺪﻫﺎـﺷ رﺎـﻤ
شراﺰﮔ ﺖﺳا هﺪﺷ .
ﻨﭽﻤﻫ ﯿ ﺮﺘﻤﮐ ﻦ ﯾ ﻐﺗ ﻦ ﯿﯿ ﺗ رد ﮓـﻧر تاﺮ ﯿ
رﺎـﻤ
ﮐﺮﺗ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﯿ
ـﺷ ﻪـﻣوﺪﻗ ﻪـﻧاد ﻎﻤﺻ ﺐ ﯿ
يزاﺮ + ﺘﻣ ـﯿ ﻞ
ﺖﻈﻠﻏ ﺎﺑ ﺰﻟﻮﻠﺳ 5/
1 ﺖﺳا هﺪﺷ شراﺰﮔ ﺪﺻرد .
Fig 6 Effect of oil temperature on the color change index (ΔE) of eggplant slices during frying time (1%
wild sage seed gum).
Fig 7 Effect of edible coatings and oil temperature on the average color change index (ΔE) of eggplant
slices during frying.
ﻐﺗ ﺪﻧور ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿﯿ
هداد تاﺮ ﺎﻫ ي ﺎﻣزآ ﯾ ﻫﺎﮕﺸ ﯽ هﺪﻣآ ﺖﺳد ﻪﺑ
اﺮﺑ ي ﻐﺗ ﺮﺘﻣارﺎﭘ ﯿﯿ ﻪﻧﻮﻤﻧ ﮓﻧر ﺮ ﺎﻫ
ي هداد ﺶﺷﻮﭘ و ﺪﻫﺎﺷ نﺎﺠﻣدﺎﺑ
ﻃ رد هﺪﺷ ﯽ
آﺮﻓ ﯾ خﺮﺳ ﺪﻨ ا ،ندﺮﮐ ﯾ هداد ﻦ لﺪﻣ ﺎﺑ ﺎﻫ ﺎﻫ ي ﻧاﻮﺗ ﯽ ،
ﺘﺴﺠﻟ ،ﺰﺗﺮﭙﻣﻮﮔ ،مود ﻪﺟرد ﯿ
ر ،ﮏ ﯾ ما ،درﺎﭽ ما و و فا ﯾ لﻮﺒ
ﺪﻧﺪﺷ شزاﺮﺑ .
ﺎﺘﻧ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯾ
ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ هﺪﻣآ ﺖﺳد ﻪﺑ ﺞ
ما لﺪﻣ ما اﺮﺑ فا ي ﺻﻮﺗ ﯿ ﻐﺗ ﺪﻧور ﻒ ﯿﯿ
هداد ﺮ ﺐﺳﺎﻨﻣ ﺎﻫ ؛ﺖﺳا ﺮﺗ
اﺮﺿ اﺬﻟ ﯾ ا ﺐ ﯾ اﺮﺑ لﺪﻣ ﻦ ي
ﺗ ﯿ ﺎﻣد و ﺎﻫرﺎﻤ ﺎﻫ
ي و ﻪﺒﺳﺎﺤﻣ ﻒﻠﺘﺨﻣ
رد لوﺪﺟ 1 دﺮﮔ شراﺰﮔ ﯾﺪ
. هداد زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ
ي رد هﺪﺷ ﺮﮐذ
اﯾ ﻣ لوﺪﺟ ﻦ ﯽ
ﻐﺗ ﺖﻋﺮﺳ ناﻮﺗ ﯿﯿ
شﺮﺑ ﮓﻧر ﺮ ﺎﻫ
ي رد نﺎﺠﻣدﺎﺑ
ﻃ ﯽ نﺎﻣز رد نﺪﺷ خﺮﺳ ﺎﻫ
ي ﭘ ار ﻒﻠﺘﺨﻣ ﯿ
ﺶ ﺑﯿﻨ ﯽ دﻮﻤﻧ .
Table 1 The MMF model coefficients for color change index (ΔE) of eggplant slices during frying.
Coating Temperature (°C) a b c d SE R
150 0.059 3.832 79.967 0.589 0.832 0.998
175 -0.083 1.884 71.424 0.786 1.017 0.998
Uncoated
200 -0.052 1.754 93.957 0.865 1.414 0.998
150 0.117 53.558 864.491 0.426 1.321 0.995 175 -103.26 0.438 75.211 0.638 1.136 0.996 0.5 gum
200 0.015 1.191 90.192 0.793 0.910 0.999
150 0.013 19.978 462.841 0.262 1.291 0.995
175 -0.111 1.590 74.069 0.849 1.676 0.996
1.0 gum
200 -0.084 1.486 76.609 1.143 1.143 0.999
150 27.179 144.705 177.923 0.850 0.792 0.961 175 0.410 2466.992 46859.14 0.441 2.205 0.993 1.5 gum
200 -0.121 2.461 96.046 0.818 1.489 0.998
ﺗ ﺮﺛا ﯿ ﺎﻫرﺎﻤ ي ﺶﺷﻮﭘ ﻫد ﯽ ﺎﻣد و ي خﺮـﺳ ﻐﺗ ﺪـﺻرد ﺮـﺑ ﻦـﮐ ﯿ
ـﯿ ﺮ
شﺮﺑ ﺢﻄﺳ هزاﺪﻧا ﺎﻫ
ي ﻞﮑـﺷ رد ندﺮـﮐ خﺮﺳ مﺎﮕﻨﻫ نﺎﺠﻣدﺎﺑ 8
ﺖﺳا هﺪﺷ هداد نﺎﺸﻧ .
نﺎﻤﻫ ـﻣ هﺪﻫﺎﺸﻣ ﻪﮐ رﻮﻃ ﯽ
ـﻃ رد ،دﻮـﺷ ﯽ
ﻐﺗ ﺪﺻرد ،ندﺮﮐ خﺮﺳ نﺎﻣز ﯿﯿ
شﺮﺑ ﺢﻄﺳ هزاﺪﻧا ﺮ ﺎﻫ
ي نﺎـﺠﻣدﺎﺑ
اﺰﻓا ﯾ ﺶ ﯾ ﻪـﻧﻮﻤﻧ ﺖﺣﺎﺴـﻣ ﺶﻫﺎـﮐ هﺪﻨﻫد نﺎﺸﻧ ﻪﮐ ﺖﺳا ﻪﺘﻓﺎ ﺎـﻫ
ﺖــﺳا . ﻣﺎــﻤﺗ رد ﯽ ﺎــﻣد ﺎــﻫ ي ــﺳرﺮﺑ ﯽ ا رد هﺪــﺷ ــﯾ
،ﺶﻫوﮋــﭘ ﻦ
ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺷ هداد ﺶﺷﻮﭘ ﻎﻤﺻ ﺎﺑ هﺪ
ﺮﺘﻤﮐ ﺖﻓا ،وﺮﻣ ﻪﻧاد ي
زا ار
ا و ﺪـﻧداد نﺎﺸﻧ ﺢﻄﺳ هزاﺪﻧا ﺮﻈﻧ ـﯾ
ﻪـﻧﻮﻤﻧ ﻦ هزاﺪـﻧا ﺮـﻈﻧ زا ﺎـﻫ
ﺮﺘﮔرﺰﺑ ﺪﻧدﻮﺑ . ﻞﮑﺷ رد 9 ﻧ ﯿ ﺮـﺑ وﺮـﻣ ﻪـﻧاد ﻎﻤـﺻ ﺖـﻈﻠﻏ ﺮﺛا ﺰ
ﻣﯿ ﮕﻧﺎ ﯿ ﻐﺗ ﺪﺻرد ﻦ ﯿﯿ
شﺮﺑ ﺢﻄﺳ هزاﺪﻧا ﺮ ﺎﻫ
ي ﻃ نﺎﺠﻣدﺎﺑ ﯽ
آﺮﻓ ﯾ ﺪﻨ
ﺎﻤﻧ ندﺮﮐ خﺮﺳ ﯾ
ﺖﺳا هﺪﺷ هداد ﺶ .
Fig 8 Effect of edible coatings on the surface change kinetics of eggplant slices during frying
time (150°C).
Fig 9 Effect of wild sage seed gum concentration on the surface change of eggplant slices during
frying (150°C).
ﻣﯿ ﮕﻧﺎ ﯿ ﻐﺗ ﻦ ﯿﯿ اﺮﺑ هﺪﺷ ﻪﺒﺳﺎﺤﻣ ﺖﺣﺎﺴﻣ تاﺮ ي
،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 5/
0
،ﺪﺻرد 1 و ﺪﺻرد 5/
1 ﺗﺮﺗ ﻪﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ـﯿ
ﺮـﺑاﺮﺑ ﺐ
99 / 42 ، 49 / 40 ، 70 / 39 و 53 / 38 دﻮــﺑ . سﺎــﺳا ﺮــﺑ ا
ــﯾ داﺪــﻋا ﻦ
ﻣ ﯽ ﺘﻧ ناﻮﺗ ﯿ ﻐﺗ ﻪﮐ ﺖﻓﺮﮔ ﻪﺠ ﯿﯿ
تاﺮ ﻪﻧﻮﻤﻧ ﺎﻫ ي هﺪـﺷ هداد ﺶـﺷﻮﭘ
ﺎـﺑ هداد ﺶـﺷﻮﭘ ﻪﻧﻮﻤﻧ و هدﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ زا ﺮﺘﻤﮐ 5/
1 ﺪـﺻرد
ﺮـﺘﻤﮐ وﺮـﻣ ﻪﻧاد ﻎﻤﺻ ﯾ
ﻐﺗ ﻦ ﯿ ـﯿ شﺮـﺑ هزاﺪـﻧا و ﻪﺘـﺷاد ار ﺮ ﺎـﻫ
ي
خﺮﺳ نﺎﺠﻣدﺎﺑ ا ﺎﺑ هﺪﺷ
ﯾ ﭘ ﻦ ﯿ ﺗ ﺶ ﯿ ﺖﺳا هدﻮﺑ ﺮﺘﮔرﺰﺑ رﺎﻤ .
4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي
ا رد ﯾ ﺶﺷﻮﭘ ﺮﺛا ﻪﻌﻟﺎﻄﻣ ﻦ ﻬﺗ
ﯿ ﻨﭽﻤﻫ و وﺮﻣ ﻪﻧاد ﻎﻤﺻ زا هﺪﺷ ﻪ ﯿ
ﻦ
ﺎﻣد ي خﺮﺳ ﺺﺧﺎﺷ ﺮﺑ ﻦﮐ ﺎﻫ
ي ـﮕﻧر ﯽ شﺮـﺑ ﺖﺣﺎﺴـﻣ و ﺎـﻫ
ي
ﻃ رد نﺎﺠﻣدﺎﺑ ﯽ
ﻤﻋ شور ﻪﺑ ندﺮﮐ خﺮﺳ ﯿ
ﺳرﺮﺑ درﻮﻣ ﻖ ﯽ
راﺮـﻗ
ﺖﻓﺮﮔ . ﺎﺘﻧ ﯾ ﺶﺷﻮﭘ ﻪﮐ داد نﺎﺸﻧ ﺞ ﻫد
ﯽ زا هدﺎﻔﺘـﺳا ﺎـﺑ نﺎـﺠﻣدﺎﺑ
ﻎﻤﺻ اﺰﻓا ﺚﻋﺎﺑ وﺮﻣ ﻪﻧاد ﯾ
ﮐ ﺶ ﯿﻔ ﯿ ﺮﻫﺎﻇ ﺖ ي ﺎـﻬﻧآ ﮓﻧر دﻮﺒﻬﺑ و
ﺎﻬﺘﻧا رد ي آﺮﻓ ﯾ ﻣ ندﺮﮐ خﺮﺳ ﺪﻨ ﯽ
دﻮﺷ . ﻪﻧﻮﻤﻧ ﺎـﻫ ي ﺶـﺷﻮﭘ ـﻫد ﯽ
ﻦﺷور ﮓﻧر وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ ﺮﺗ
ي ﻐﺗ و ﻪﺘﺷاد ﯿﯿ
ﺢﻄﺳ تاﺮ
ا ﻪﮐ دﻮﺑ ﻞﻗاﺪﺣ ﺎﻬﻧآ رد ﯾ
ﮐﺎﺣ ﺮﻣا ﻦ ﯽ
ﻞﻗاﺪﺣ و ﺮﺘﮔرﺰﺑ ﺢﻄﺳ زا
ﮐوﺮﭼ ﯿ ﮔﺪ ﯽ ﻪﻧﻮﻤﻧ رد ﺎﻫ ي ﺶﺷﻮﭘ ﻫد ﯽ ﻃ رد هﺪﺷ ﯽ
آﺮﻓ ﯾ خﺮﺳ ﺪﻨ
دﻮﺑ ندﺮﮐ . ﻪﻧﻮﻤﻧ ﺎﻫ ي ﺪﻫﺎﺷ ) ﺶﺷﻮﭘ نوﺪﺑ (
ﺖﻓا ﺑﯿ ﺮﺘﺸ ي ﺮﻈﻧ زا
ﮏﭼﻮﮐ هزاﺪﻧا و ﻪﺘﺷاد ﺖﺣﺎﺴﻣ ﺮﺗ
ي ﺪﻨﺘـﺷاد . ﺺﺧﺎـﺷ ﺮـﻈﻧ زا
ﻐﺗ ﯿﯿ ﮓﻧر تاﺮ )
(EΔ شﺮﺑ ﺎﻫ ي ﺎـﺑ هﺪـﺷ هداد ﺶـﺷﻮﭘ نﺎﺠﻣدﺎﺑ
5/
1 ﺮـﺘﻤﮐ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﯾ
ﻐﺗ ﻦ ﯿ ـﯿ ـﻃ رد ار ﮓـﻧر تاﺮ ﯽ
ﻣ و ﺪـﻧداد نﺎﺸﻧ دﻮﺧ زا ندﺮﮐ خﺮﺳ نﺎﻣز ـﯿ
ﮕﻧﺎ ﯿ دﺎـﻘﻣ ﻦ ﯾ ﺮ EΔ
اﺮﺑ ي ،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 5/
0 ،ﺪﺻرد 1 و ﺪـﺻرد 5/
1 ﻎﻤـﺻ ﺪـﺻرد
ﺗﺮﺗ ﻪﺑ وﺮﻣ ﻪﻧاد ﯿ
ﺮﺑاﺮﺑ ﺐ 66 / 44 ، 25 / 46 ، 85 / 45 و 80 / 39 دﻮـﺑ .
ﻐﺗ ﺪﻧور ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ﯿﯿ
هداد تاﺮ ﺎﻫ ي ﻐﺗ ﺺﺧﺎﺷ ﻪﺑ طﻮﺑﺮﻣ ﯿ
ـﯿ تاﺮ
ما لﺪﻣ ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ ﮓﻧر ما
اﺮﺑ فا ي ـﺻﻮﺗ ﯿ ﻐﺗ ﺪـﻧور ﻒ ﯿ
ـﯿ ﺮ
هداد اﺮﺿ و ﺖﺳا ﺐﺳﺎﻨﻣ ﺎﻫ ﯾ
ا ﺐ ﯾ ﺪﺷ شراﺰﮔ و ﻪﺒﺳﺎﺤﻣ لﺪﻣ ﻦ .
ﺎـﺘﻧ سﺎﺳا ﺮﺑ عﻮﻤﺠﻣ رد ﯾ
ﻪـﺑ ﺞ ـﻣآ ﺖـﺳد ا رد هﺪ ـﯾ ،ﺶﻫوﮋـﭘ ﻦ
زا هدﺎﻔﺘﺳا 5/
1 ﻪﺑ وﺮﻣ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﮐارﻮـﺧ ﺶﺷﻮﭘ ناﻮﻨﻋ
ﯽ
اﺮﺑ ي ﺶﺷﻮﭘ ﻫد ﯽ شﺮﺑ ﺎﻫ ي آﺮﻓ زا ﻞﺒﻗ نﺎﺠﻣدﺎﺑ ﯾ
ندﺮـﮐ خﺮﺳ ﺪﻨ
ﺻﻮﺗ ﯿ ﻣ ﻪ ﯽ دﻮﺷ . ﻨﭽﻤﻫ ﯿ ﻪﺑ ﻦ ﺶﻫوﮋـﭘ ناﻮـﻨﻋ ﺎـﻫ
ي ـﺗآ ﯽ ـﺳرﺮﺑ ﯽ
ا زا هدﺎﻔﺘﺳا ﯾ
اﺮﺑ ﻎﻤﺻ ﻦ ي
ﺶﺷﻮﭘ ﻫد ﯽ ﺎﺳ ﯾ اﺬـﻏ تﻻﻮﺼﺤﻣ ﺮ ﯾ
ﯽ
ﻤﻋ ندﺮﮐ خﺮﺳ مﺎﮕﻨﻫ ﯿ
ﭘ ﻖ ﯿ دﻮﺷ دﺎﻬﻨﺸ .
5 - ﻊﺑﺎﻨﻣ
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[2] Khalilian, S., Ziaiifar, A., Asghari, A., Kashaninejad, M., Mohebbi, M. 2017. Effect of cooking pretreatment on frying process of eggplant and evaluation of kinetic of oil absorption and moisture changes of eggplant during deep fat frying and cooling period, Journal of Food Science and Technology. 14, 147-154.
[3] Salehi, F. 2019. Study of heat transfer and kinetic modeling of color changes during frying process of eggplant, Journal of Food Research. 29, 137-149.
[4] Khazaei, N., Esmaiili, M., Emam-Djomeh, Z. 2016. Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep- fat frying, Carbohydrate Polymers. 137, 249-
254.
[5] Kurek, M., Ščetar, M., Galić, K. 2017.
Edible coatings minimize fat uptake in deep fat fried products: A review, Food Hydrocolloids. 71, 225-235.
[6] Salehi, F. 2020. Effect of coatings made by new hydrocolloids on the oil uptake during deep fat frying: A review, Journal of Food Processing and Preservation. 44, e14879.
[7] Jorjani, S., Hamrahi, V. 2015. Effect of Guar and xanthan hydrocolloids on uptake of oil in eggplant rings during deep frying, Journal of Food Research. 25, 231-238.
[8] Zamani Ghaleshahi, A., Farhoosh, R., Razavi, S. M. A. 2015. Effect of basil seed hydrocolloid on the oil uptake and physical properties of potato strips during deep-fat frying, Iranian Food Science and Technology Research Journal. 11, 309-318.
[9] Salehi, F. 2020. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review, Journal of Texture Studies. 51, 361-370.
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[11] Amini, G., Salehi, F., Rasouli, M. 2021.
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Effect of edible coating prepared from wild sage seed gum on the kinetics of color and surface changes of eggplant slices during
frying process
Asadnahal, M. 1, Salehi, F. 2, Rasouli, M. 2*
1. MSc Student, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran 2. Assistant Professor, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
ABSTRACT ARTIClE INFO
Article History:
Received 2020/ 12/ 12 Accepted 2021/ 02/ 13
Keywords:
Color indexes, Deep fat frying, Lightness, Modeling.
The aim of this study was to investigate the changes in color parameters (L*, a*, b*
and ΔE) and the area of eggplant slices coated with different concentrations of wild sage seed gum during deep fat frying. In this study, eggplant slices in a cylindrical shape with a thickness of 1 cm were coated using wild sage seed gum in four concentrations of 0.0, 0.5, 0.5 and 1.5%. Then they were placed in the fryer and the effects of frying temperature at three levels of 150, 175 and 200 °C on the appearance characteristics of the samples were investigated. To examine the changes in color indexes including lightness (L*), redness (a*), yellowness (b*) and color changes (ΔE) as well as changes in the area of the samples, images were taken continuously during the frying time. The L* index calculated for the frying process of eggplant samples showed that the coated samples were brighter in terms of lightness and eggplants coated with wild sage seed gum with a concentration of 1.5% had higher L* values.
With increasing the concentration of wild sage seed gum from 0.5 to 1.5%, the redness of the samples decreased from 11.77 to 8.38. In terms of color change index (ΔE), eggplants coated with wild sage seed gum showed the least color changes during frying. The mean ΔE values for the control sample, 0.5%, 1% and 1.5% of wild sage seed gum were 44.66, 46.25, 45.85 and 39.80, respectively. For modeling the color change index, the MMF model had less error compared to the Power, Quadratic, Gompertz, Logistic, Richards, and Weibull models and it fitted well with the experimental data. The average area changes calculated for the control sample, 0.5%, 1% and 1.5% of wild sage seed gum were 42.99, 40.49, 39.70 and 38.53, respectively.
The results showed that coating of eggplant slices with 1.5% of wild sage seed gum preserves the appearance of the fried product and also the least area changes were observed in these samples in the frying time at different temperatures.
DOI: 10.52547/fsct.18.05.11
*Corresponding Author E-Mail:
Iranian Journal of Food Science and Technology
Homepage:www.fsct.modares.ir
Scientific Research
