ﺳرﺮﺑ ﯽ ﺶﺷﻮﭘ ﺮﺛا ﻫد
ﯽ ﻎﻤﺻ ﺎﺑ ﺎﻫ
ي ﻮﮕﻨﻟﺎﺑ ﻪﻧاد و نﺎﺘﻧاﺰﮔ ﺮﺑ
شﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺎﻫ
ي ﻮﻟآدرز
خﺮﺳوﺮﻓ ﻪﻧﺎﻣﺎﺳ رد
ﺮﻣ ﯾ ﺑاﺮﺗﺎﺳ ﻢ
1ﯽ ﺪﻟاﺮﺨﻓ ، ﯾ ﺤﻟﺎﺻ ﻦ
*ﯽ ﺠﻣ ،2
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 .
ﺎﻨﺻ و مﻮﻠﻋ ﻪﻠﺠﻣ ﯾ
اﺬﻏ ﻊ ﯾ ﯽ ا ﯾ ناﺮ
www.fsct.modares.ac.ir:ﻪﻠﺠﻣ ﺖﯾﺎﺳ
ﻪﻟﺎﻘﻣ تﺎﻋﻼﻃا ﮑﭼ
ﯿ هﺪ
رﺎﺗ ﯾ ﺎﻫ ﺦ ي ﻪﻟﺎﻘﻣ :
رﺎﺗ ﯾ رد ﺦ ﯾ ﺖﻓﺎ : 19 / 05 / 99
رﺎﺗ ﯾ ﺬﭘ ﺦ ﯾ شﺮ : 20 / 07 / 99
ﻠﮐ تﺎﻤﻠﮐ ﯿ
ﺪ ي :
ﻫدﻮﺗﺮﭘ ﯽ ،
ﺶﺷﻮﭘ ﻫد ﯽ ،
،نﺪﺷ ﮏﺸﺧ نﺎﻣز
ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ .
DOI: 10.52547/fsct.18.02.23
تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ
ﺶﺷﻮﭘ ﻫد ﯽ ﻣ ﯿ هﻮ ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ ﺎﻫ
ي ﮐارﻮﺧ ﯽ اﺰﻓا ﺚﻋﺎﺑ ﯾ
ﮐ ﺶ ﯿﻔ ﯿ ﺮﻫﺎﻇ ﺖ ي و ﮓﻧر دﻮﺒﻬﺑ ،
ﮐوﺮﭼ ﺶﻫﺎﮐ ﯿ
ﮔﺪ ﯽ ﺎﻬﺘﻧا رد ﺎﻬﻧآ ي
آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﻣ ندﺮﮐ
ﯽ ددﺮﮔ . ا رد ﯾ ﻎﻤﺻ ﺶﻫوﮋﭘ ﻦ ﺎﻫ
ي و نﺎﺘﻧاﺰﮔ
ﺶﺷﻮﭘ ﺖﻬﺟ ﻮﮕﻨﻟﺎﺑ ﻫد
ﯽ شﺮﺑ ﺎﻫ ي ﮏﺸﺧ مﺎﮕﻨﻫ ﻮﻟآدرز دﺮﮔ هدﺎﻔﺘﺳا خﺮﺳوﺮﻓ ﻪﻧﺎﻣﺎﺳ رد ندﺮﮐ
ﯾ و ﺪ
ﺳ ﯿﺘﻨ ﯿ ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ ﮏ لﺪﻣ ﺎﻫ
زﺎﺳ ي دﺮﮔ ﯾ ﺪ . ا رد ﯾ ﺪﻫﺎﺷ هوﺮﮔ ﻪﺳ ﻪﺑ ﺎﻫﻮﻟآدرز ﻪﻌﻟﺎﻄﻣ ﻦ )
نوﺪﺑ
ﺶﺷﻮﭘ ( ﺴﻘﺗ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ و نﺎﺘﻧاﺰﮔ ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ، ﯿ
و ﺪﻧﺪﺷ ﻢ
خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﺮﺛا ﺲﭙﺳ )
150 ، 250 و 375 تاو ( و ﻓ ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎ )
5 ، 5 /7 و 10
ﺘﻧﺎﺳ ﯽ ﺮﺘﻣ ( ﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻪﻧﻮﻤﻧ
ﺎﻫ ﺳرﺮﺑ درﻮﻣ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
هﺪﺷ هدﺎﻔﺘﺳا ﻎﻤﺻ ﺖﻈﻠﻏ 6
/ 0
ﺪﺻرد ) ﻧزو ﯽ / ﻧزو ﯽ ( شﺮﺑ ﺖﻣﺎﺨﺿ و ﺎﻫ
ي ﻮﻟآدرز 5 /0 ﺘﻧﺎﺳ ﯽ ﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﺮﺘﻣ .
ﺎﺘﻧ ﯾ ﮏﺸﺧ ﺞ ندﺮﮐ
ﻪﻧﻮﻤﻧ ﺎﻫ ي اﺰﻓا ﺎﺑ داد نﺎﺸﻧ خﺮﺳوﺮﻓ شور ﺎﺑ ﺎﻫﻮﻟآدرز ﯾ
ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ و ﭗﻣﻻ ناﻮﺗ ﺶ ﻊﺒﻨﻣ زا ﺎﻫ
ﺗراﺮﺣ ﯽ ، ﮏﺸﺧ نﺎﻣز ندﺮﮐ
ﻣ ﺶﻫﺎﮐ ﯽ ﯾ ﺪﺑﺎ . ﭘﯿ ﺗ ﺶ ﯿ ﺶﺷﻮﭘ رﺎﻤ ﻫد
ﯽ اﺰﻓا ﺚﻋﺎﺑ ﯾ
ﺶ ﮏﺸﺧ نﺎﻣز ندﺮﮐ
ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز و ﺪﺷ ﺎﻫﻮﻟآدرز ﺎﻫ
ي ﻧﻻﻮﻃ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﯽ
دﻮﺑ ﺮﺗ .
ﻣﯿ ﮕﻧﺎ ﯿ ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ ﺎﻫ
ي ﺷ هداد ﺶﺷﻮﭘ ،ﺪﻫﺎﺷ ﺗﺮﺗ ﻪﺑ ﻮﮕﻨﻟﺎﺑ و نﺎﺘﻧاﺰﮔ ﻎﻤﺻ ﺎﺑ هﺪ
ﯿ ﺮﺑاﺮﺑ ﺐ
11 / 73 ﻗد ﯿ ،ﻪﻘ 04 / 81 ﻗد ﯿ و ﻪﻘ 74 / 83 ﻗد ﯿ دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﻪﻘ ﯾ
ﺪ . اﯾ آﺮﻓ ﻦ ﯾ ﻂﺳﻮﺗ ﺪﻨ ﯾ
ﺒﺼﻋ ﻪﮑﺒﺷ ﮏ ﯽ
ﻋﻮﻨﺼﻣ ﯽ ﺎﺑ 3 دورو ي ) ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ،ﺶﺷﻮﭘ عﻮﻧ ﯽ
ﭗﻣﻻ ﻪﻠﺻﺎﻓ و (
و 1 ﺟوﺮﺧ ﯽ ) ﮏﺸﺧ نﺎﻣز
نﺪﺷ ( لﺪﻣ زﺎﺳ ي ﺪﺷ . ﺎﺘﻧ ﯾ لﺪﻣ ﺞ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ شور ﻪﺑ ﯽ
ﻣ ﻋﻮﻨﺼ ﯽ ﻪﮑﺒﺷ داد نﺎﺸﻧ ا
ي داﺪﻌﺗ ﺎﺑ 7
رد نوﺮﻧ ﯾ ﻊﺑﺎﺗ زا هدﺎﻔﺘﺳا ﺎﺑ و نﺎﻬﻨﭘ ﻪﯾﻻ ﮏ لﺎﻌﻓ
زﺎﺳ ي ﺳ ﯿ ﺋﻮﻤﮕ ﯿ ﺪ ي ﻣ ﯽ ﻧاﻮﺗ ﺪ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻮﻟآدرز
ﮏﺸﺧ زا هدﺎﻔﺘﺳا ﺎﺑ ار هﺪﺷ هداد ﺶﺷﻮﭘ ﺎﻤﻧ ﯽﯾﻮﮕﺸﯿﭘ ار خﺮﺳوﺮﻓ ﻦﮐ
ﯾ ﺪ ) 974 / 0 .(r=
ﻤﻠﻋ ﻪﻟﺎﻘﻣ ﯽ
ﺸﻫوﮋﭘ_ ﯽ
1 - ﻪﻣﺪﻘﻣ
ﻤﻠﻋ مﺎﻧ ﺎﺑ ﻮﻟآدرز ﯽ
Prunus armeniaca ﻪﺳازر هداﻮﻧﺎﺧ زا
1
ﯾ ﮑ ﯽ هﺰﻤﺷﻮﺧ زا ﺮﺗ
ﯾ ﻣ ﻦ ﯿ هﻮ ﻣ ﻪﻟﺪﺘﻌﻣ ﻖﻃﺎﻨﻣ رد ﺎﻫ ﯽ
ﺪﺷﺎﺑ . ﻣﯿ نآ هﻮ
ﺮﻘﺗ ﯾ وﺮﮐ ًﺎﺒ ي ﺘﺷﻮﮔ و ﯽ ﻀﻌﺑ و ﯽ ﺮﻘﺗ نآ عاﻮﻧا زا ﯾ
ﺑ ًﺎﺒ ﯿ ﻀ ﯽ ﻞﮑﺷ
و ﯾ ﺷ ﻪﻄﺳاو ﻪﺑ و هدﻮﺑ زارد كﻮﻧ ﺎ ﯿ
رﺎ ي وﺎﺴﻣ ﺖﻤﺴﻗ ود ﻪﺑ ي
) ﺮﻗ ﯾ ﻪﻨ ( ﺴﻘﺗ ﯿ ﻣ ﻢ ﯽ دﻮﺷ .ا ﯾ ﮐﺮﺗ زا ﺲﭘ ناﺮ ﯿ
ﻢﻬﻣ ﻪ ﺮﺗ ﯾ ﻟﻮﺗ ﻦ ﯿ هﺪﻨﻨﮐ ﺪ
نﺎﻬﺟ رد ﻮﻟآدرز ﻣ
ﯽ ﺪﺷﺎﺑ . ﻣﯿ شزرا ﻮﻟآدرز ﻪﮔﺮﺑ و هزﺎﺗ هﻮ
ﺬﻐﺗ ﯾﻪ ا ي ﻻﺎﺑ ﯾ ﯽ و و ﻦﻫآ زا رﺎﺷﺮﺳ و ﺪﻧراد ﯾ
ﻣﺎﺘ ﯿ ﻦ ﺎﻫ ي ،A B
و ﻣ C ﯽ ﺪﺷﺎﺑ ]1 - 3 [ .
ﯾ ﮑ ﯽ شور زا ﺎﻫ ي ﮏﺸﺧ اﺬﻏ داﻮﻣ ندﺮﮐ ﯾ
ﯽ ﺶﺑﺎﺗ زا هدﺎﻔﺘﺳا ،
اﺰﻓا ﺚﻋﺎﺑ ﻪﮐ ﺖﺳا خﺮﺳوﺮﻓ ﯾ
ﮏﺸﺧ ﺖﻋﺮﺳ ﺶ ﻆﻔﺣ ،ندﺮﮐ
ﮐﯿ ﻔﯿ ﺎﻬﻧ لﻮﺼﺤﻣ ﺖ ﯾ
ﯽ ﺰﻫ ﺶﻫﺎﮐ و ﯾ
ﻪﻨ ﺎﻫ ي آﺮﻓ ﯾ ﻟد ﻪﺑ ﺪﻨ ﯿ ﻞ
ژﺮﻧا فﺮﺼﻣ ﺶﻫﺎﮐ ي
ﻣ ﯽ دﻮﺷ . ﻂﺳﻮﺗ خﺮﺳوﺮﻓ ﻪﻌﺷا بﺬﺟ
لﻮﮑﻟﻮﻣ ﺎﻫ ي ﺮﺳ نﺪﺷ مﺮﮔ ﺐﺒﺳ لﻮﺼﺤﻣ ﯾ
ﻨﭽﻤﻫ و ﺎﻬﻧآ ﻊ ﯿ
ﻦ
ﺶﻨﺗ ﺶﻫﺎﮐ ﺐﺒﺳ ﺎﻫ
ي ﺗراﺮﺣ ﯽ ﺘﻧ رد و لﻮﺼﺤﻣ رد ﯿ
ﻆﻔﺣ ،ﻪﺠ
ﮐﯿ ﻔﯿ اﺰﻓا و ﺖ ﯾ آﺮﻓ نﺎﻣﺪﻧار ﺶ ﯾ
ﻣ ﺪﻨ ﯽ دﻮﺷ ] 4 [ . ﺸﻫوﮋﭘ رد ﯽ ﺛﺄﺗ ﯿ ﺮ
ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ﯽ
ﺎﻣد ، ي اﻮﻫ ي ﻪﻧﻮﻤﻧ ﺖﻣﺎﺨﺿ و غاد ﺮﺑ ﺎﻫ
ﺳ و نﺎﻣز ﯿﺘﻨ ﯿ ﻃ رد نﺪﺷ ﮏﺸﺧ ﮏ ﯽ
ﮐ نﺪﺷ ﮏﺸﺧ اﻮﻠﺣوﺪ
ﯾ ﯽ
ﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ رد ﯽ
ﻂﺳﻮﺗ Hosseini Ghaboos
) 2016 ( ﺳرﺮﺑ ﯽ ناﻮﺗ و هﺪﺷ 272
ﺎﻣد ،تاو ي
75 ﻪﺟرد
ﺴﻠﺳ ﯿ ﺖﻣﺎﺨﺿ و سﻮ 5/
0 ﺘﻧﺎﺳ ﯽ ﻪﺑ ﺮﺘﻣ ﺮﺘﻬﺑ ناﻮﻨﻋ ﯾ
اﺮﺷ ﻦ ﯾ ﻂ
ﮏﺸﺧ اﻮﻠﺣوﺪﮐ ندﺮﮐ ﯾ
ﯽ شراﺰﮔ ﺖﺳا هﺪﺷ ]
5 [.
ﭘ زا هدﺎﻔﺘﺳا ﯿ
ﺗ ﺶ ﯿ ﺶﺷﻮﭘ رﺎﻤ ﻫد
ﯽ اﺮﻓ زا ﻞﺒﻗ ﯾ
ﮏﺸﺧ ﺪﻨ ندﺮﮐ
ﻣ ﯽ ﮐ ﻆﻔﺣ ﺎﺑ ﺪﻧاﻮﺗ ﯿﻔ
ﯿ ﺮﻫﺎﻇ ﺖ ي دﺮﮑﻠﻤﻋ ،ﻪﻧﻮﻤﻧ ﻢﺠﺣ و ﮓﻧر ،
اﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﺪﺸﺨﺑ دﻮﺒﻬﺑ ار ندﺮﮐ
. ﺶﺷﻮﭘ ﺎﻫ ي ﮐارﻮﺧ ﯽ ﺎﺑ
اﯾ ﻓ ﻊﻧﺎﻣ دﺎﺠ ﯿﺰ
ﯾ ﮑ ﯽ ﻧ ﯿ ﻪﻤ ﻣ ﺢﻄﺳ يور ﺮﺑ اواﺮﺗ ﯿ
ﺶﻫﺎﮐ ﺐﺟﻮﻣ ،هﻮ
ﺬﭘذﻮﻔﻧ ﯾ ﺴﮐا ﻪﺑ يﺮ ﯿ
د ،نﮋ ي ﺴﮐا ﯿ لﺎﻘﺘﻧا ﺶﻫﺎﮐ ،بآ رﺎﺨﺑ ،ﻦﺑﺮﮐ ﺪ
ﻨﭽﻤﻫ ،هﺪﺷ حﻼﻣا و ﺖﺑﻮﻃر ﯿ
حﻼﺻا ﺮﻔﺴﻤﺗا ﻦ هﺪﺷ
ا ي ﻟﻮﺗ ﯿ ﺪ
ﻣ ﯽ ﺖﻋﺮﺳ ﺶﻫﺎﮐ و ﺲﻔﻨﺗ ﺖﻋﺮﺳ ﺶﻫﺎﮐ ﺐﺟﻮﻣ ﻪﮐ ﺪﻨﮐ
ﺴﮐا ﺶﻨﮐاو ﯿ
ﺳاﺪ ﯿ ﻣ نﻮ ﯽ ﺘﻧ رد ؛دﻮﺷ ﯿ
نﺪﻧﺎﺳر ﻞﻗاﺪﺣ ﻪﺑ رد ﻪﺠ
ﻐﺗ ﯿﯿ ﻃ رد بﻮﻠﻄﻣﺎﻧ تاﺮ ﯽ
ﻧﺎﻣرﺎﺒﻧا ﯽ دراد ﺶﻘﻧ .
ﻓﯿ ﻢﻠ و ﺎﻫ
ﺶﺷﻮﭘ ﺎﻫ ي ﮐارﻮﺧ ﯽ ﻪﺑ اﺰﻓا رﻮﻈﻨﻣ ﯾ ﮐ ﺶ ﯿﻔ ﯿ اﺬﻏ داﻮﻣ ﺖ ﯾ
ﯽ درﻮﻣ ،
ﻣ راﺮﻗ هدﺎﻔﺘﺳا ﯽ
ﮔﯿ ﻣ و ﺪﻧﺮ ﯽ ﺴﮐا زا ﺪﻨﻧاﻮﺗ ﯿ
ﺳاﺪ ﯿ ﻐﺗ و نﻮ ﯿﯿ تاﺮ
ﮕﻧر ﯽ اﺮﺷ رد ﯾ ﮔﻮﻠﺟ ﺐﺳﺎﻨﻣﺎﻧ ﻂ ﯿ
ﺪﻨﻨﮐ يﺮ . ﻨﭽﻤﻫ ﯿ ﺶﻫﺎﮐ زا ﻦ
اﺰﻓا نآ لﺎﺒﻧد ﻪﺑ و ﻢﺠﺣ ﯾ
ﻟﺎﮕﭼ ﺶ ﯽ ﮔﻮﻠﺟ يﺮﻫﺎﻇ ﯿ
يﺮ و هدﺮﮐ
1. Rosaceae
و دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﯾ
ﮔﮋ ﯽ ﺎﻫ ي ﻓ ﯿﺰ ﯾﮑ ﯽ اﺬﻏ داﻮﻣ ﯾ ﯽ ﻃ ﯽ نﺎﻣز تﺪﻣ
ﺪﻧﻮﺷ يراﺪﻬﮕﻧ ]6
- 11 [.
لﺪﻣ زﺎﺳ ي اﺮﻓ ﯾ ﺎﻫﺪﻨ ي ﮏﺸﺧ ﺣاﺮﻃ ياﺮﺑ ندﺮﮐ ﯽ
دﻮﺒﻬﺑ ،
ﺳ ﯿ ﻢﺘﺴ ﺎﻫ ي ﺘﺣ و دﻮﺟﻮﻣ ﯽ
آﺮﻓ لﺮﺘﻨﮐ ﯾ
ﻣ مﺎﺠﻧا ﺪﻨ ﯽ
دﻮﺷ ] 12 [ .
ﻪﮑﺒﺷ ﺎﻫ ي ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ) (ANN ﻪﺑ 2
ﺷور ناﻮﻨﻋ ﯽ
ﻮﻧ ﯾ ﻦ
لﺪﻣ ﺖﻬﺟ زﺎﺳ
ي ﺳرﺮﺑ و ﯽ ﺳ ﯿﺘﻨ ﯿ آﺮﻓ ﮏ ﯾ ﺎﻫﺪﻨ ي لﺎﻤﻋا ﻒﻠﺘﺨﻣ
اﺬﻏ داﻮﻣ ﺮﺑ هﺪﺷ ﯾ
ﯽ ﺳرﺮﺑ ﯽ ﻣ هدﺎﻔﺘﺳا و ﯽ
دﻮﺷ . ﻪﮑﺒﺷ ﺎﻫ ي ﺒﺼﻋ ﯽ
ﻋﻮﻨﺼﻣ ﯽ لﺪﻣ ﻪﺑ ردﺎﻗ زﺎﺳ
ي ﺳ ﯿ ﻢﺘﺴ ﺎﻫ ي ﻏ ﯿ ﻄﺧﺮ ﯽ ﭘ و ﯿ ﭽ ﯿ ﺎﺑ هﺪ
ز داﺪﻌﺗ ﯾ دﺎ ي دورو هداد ي
ﺟوﺮﺧ و ﯽ
ﻣ ﯽ ﺪﻨﺷﺎﺑ . ﺎﻧاﻮﺗ ﯾ ﯽ
ﭘﯿ ﻮﮕﺸ ﯾ ﯽ ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ ﮏ ﯽ
ﮕﺘﺴﺑاو نآ رﺎﺘﺧﺎﺳ ﻪﺑ ﯽ
دراد ﻞﻣﺎﮐ
) لﺎﻌﻓ ﻊﺑﺎﺗ عﻮﻧ زﺎﺳ
ي ﻻ داﺪﻌﺗ ، ﯾﻪ
نوﺮﻧ داﺪﻌﺗ و ﺎﻫ ﺎﻫ
ي ﻻ ﯾ ﻪ
نﺎﻬﻨﭘ .(
ﻤﺨﺗ ﯿ نوﺮﻧ داﺪﻌﺗ ﻦ ﺎﻫ
ي ﻻ ﯾ نﺎﻬﻨﭘ ﻪ ﻪﮑﺒﺷ ﺎﻫ ي ﺒﺼﻋ ﯽ
ﻋﻮﻨﺼﻣ ﯽ ﻪﺑ ﺳو ﯿ ﻣ مﺎﺠﻧا ﺎﻄﺧ و نﻮﻣزآ ﻪﻠ ﯽ
دﻮﺷ ] 13 , 14 [ . اﺮﺑ ي
لﺎﺜﻣ Salehi نارﺎﮑﻤﻫ و )
2015 ( ﻪﺑ ﯽﯾﻮﮕﺸﯿﭘ رﻮﻈﻨﻣ ﺶﻫﺎﮐ
ﻃ رد ،ﺪﻣﺎﺟ داﻮﻣ بﺬﺟ و بآ ﺶﻫﺎﮐ ،نزو ﯽ
ﮏﺸﺧ ندﺮﮐ
ﺰﻤﺳا ي لﺪﻣ زا ،ﻮﻟآدرز زﺎﺳ
ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ هدﺎﻔﺘﺳا
ﺪﻧدﻮﻤﻧ . ياﺮﺑ لﺪﻣ ﻦﯾﺮﺘﻬﺑ ﻪﮐ داد نﺎﺸﻧ نﺎﻘﻘﺤﻣ ﻦﯾا ﺞﯾﺎﺘﻧ
ياراد قﻮﻓ يﺎﻫﺮﺘﻣارﺎﭘ ﯽﯾﻮﮕﺸﯿﭘ 1
و نﺎﻬﻨﭘ ﻪﯾﻻ 14
ﺮﻫ رد نوﺮﻧ
ﻣ ﻪﯾﻻ ﯽ ﺪﺷﺎﺑ ] 1 [.
ﺶﺷﻮﭘ ﺎﻫ ي ﮐارﻮﺧ ﯽ ﻪﺑ اﺰﻓا رﻮﻈﻨﻣ ﯾ ﮐ ﺶ ﯿﻔ ﯿ ﻏ داﻮﻣ ﺖ اﺬ ﯾ ﯽ درﻮﻣ ،
ﻣ راﺮﻗ هدﺎﻔﺘﺳا ﯽ
ﮔﯿ ﺪﻧﺮ . دوﺪﺤﻣ تﺎﻌﻟﺎﻄﻣ داﺪﻌﺗ ي
صﻮﺼﺧ رد
لﺪﻣ دﺮﺑرﺎﮐ زﺎﺳ
ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ اﺮﺑ ي لﺪﻣ زﺎﺳ ي
آﺮﻓ ﯾ ﺎﻫﺪﻨ ي ﮏﺸﺧ اﺬﻏ داﻮﻣ ندﺮﮐ ﯾ
ﯽ خﺮﺳوﺮﻓ جاﻮﻣا ﻂﺳﻮﺗ
ﺖﺳا هﺪﺷ شراﺰﮔ .
ﺳرﺮﺑ ﻖﯿﻘﺤﺗ ﻦﯾا فﺪﻫ اﺬﻟ ﯽ
ﻞﻣاﻮﻋ ﺮﺛا
ﻒﻠﺘﺨﻣ ) ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ،ﺶﺷﻮﭘ عﻮﻧ ﯽ
ﭗﻣﻻ ﻪﻠﺻﺎﻓ و (
ﺮﺑ
ﮏﺸﺧ ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﻮﻟآدرز ندﺮﮐ ﺎﻫ
ي و نﺎﺘﻧاﺰﮔ
لﺪﻣ و خﺮﺳوﺮﻓ شور ﻪﺑ ﻮﮕﻨﻟﺎﺑ زﺎﺳ
ي نﺪﺷ ﮏﺸﺧ نﺎﻣز
ﻪﻧﻮﻤﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ لﺪﻣ
زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ .
2 - شور و داﻮﻣ ﺎﻫ
2 - 1 - آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ندﺮﮐ
ا رد ﯾ ﻬﺗ ناﺪﻤﻫ نﺎﺘﺳا زا ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﺶﻫوﮋﭘ ﻦ ﯿ
ﯽﺼﻟﺎﺧﺎﻧ و ﻪ
نآ دﺮﮔ يزﺎﺳاﺪﺟ ًﻼﻣﺎﮐ ﺎﻫ ﯾﺪ
. ﺳﻮﻣ جاﺮﺨﺘﺳا ﺖﻬﺟ ﯿ
اﺪﺘﺑا ،ژﻼ
ﻪﻧاد ﺎﻫ ي تﺪﻣ ﻪﺑ ﻮﮕﻨﻟﺎﺑ 20
ﻗد ﯿ ﺎﻣد ﺎﺑ بآ نورد ﻪﻘ ي
25 ﻪﺟرد
ﺘﻧﺎﺳ ﯽ ﺮﺑاﺮﺑ ﻪﻧاد ﻪﺑ بآ ﺖﺒﺴﻧ و داﺮﮔ 20
ﻪﺑ 1 ﺪﻨﺘﻓﺮﮔ راﺮﻗ .
2. Artificial Neural Network (ANN)
ﻪﻧاد زا هﺪﺷ جرﺎﺧ ﻎﻤﺻ ندﺮﮐ اﺪﺟ ﺖﻬﺟ ﺲﭙﺳ هﺎﮕﺘﺳد زا ،ﺎﻫ
ﻤﺑآ ﯿ هﻮ ﮔﯿ ﺮ
1ي ﺪﺷ هدﺎﻔﺘﺳا .
ﺳﻮﻣ ﺖﻈﻠﻏ ﯿ
هﺪﺷ جاﺮﺨﺘﺳا ژﻼ 6/
0
ﻧزو ﺪﺻرد ﯽ
/ ﻧزو ﯽ ﺶﺷﻮﭘ ﺖﻬﺟ و دﻮﺑ ﻫد
ﯽ ﻪﻧﻮﻤﻧ هدﺎﻔﺘﺳا ﺎﻫ
دﺮﮔ ﯾﺪ . رﺎﺠﺗ ﻎﻤﺻ لﻮﻠﺤﻣ زا ي
نﺎﺘﻧاﺰﮔ ) ﭼ ﯿ ﻦ ( ﺖﻈﻠﻏ ﺎﺑ 6/
0
ﻪﺑ ﻢﻫ ﺪﺻرد ﺎﻫﻮﻟآدرز ﺶﺷﻮﭘ ناﻮﻨﻋ
ي هدﺎﻔﺘﺳا هدرﻮﺧ شﺮﺑ
دﺮﮔ ﯾﺪ .
اﺮﺑ ي ﺎﻣزآ مﺎﺠﻧا ﯾ
ﺶ ﻬﺗ هﺎﺸﻧﺎﻣﺮﮐ نﺎﺘﺳا زا ﻮﻟآدرز ،ﺎﻫ ﯿ
دﺮﮔ ﻪ ﯾﺪ .
اﺮﺑ ي آﺮﻓ مﺎﺠﻧا ﯾ
ﮏﺸﺧ ﺪﻨ ﻮﻟآدرز اﺪﺘﺑا ندﺮﮐ
ﺗﺎﻌﻄﻗ ﻪﺑ ﺎﻫ ﯽ
ﺎﺑ
ﺖﻣﺎﺨﺿ 5/
0 ﺘﻧﺎﺳ ﯽ ﺪﻧﺪﺷ هداد شﺮﺑ ﺮﺘﻣ .
ﻪﻧﻮﻤﻧ هوﺮﮔ ﻪﺳ ﻪﺑ ﺎﻫ
ﺪﻫﺎﺷ ) ﺶﺷﻮﭘ نوﺪﺑ (
ﻎﻤﺻ ﻂﺳﻮﺗ هﺪﺷ هداد ﺶﺷﻮﭘ و ﺎﻫ
ي
ﺴﻘﺗ ﻮﮕﻨﻟﺎﺑ و نﺎﺘﻧاﺰﮔ ﯿ
ﺪﻧﺪﺷ ﻢ . اﺮﺑ ي ﺶﺷﻮﭘ ﻫد ﯽ ﻎﻤﺻ ﺎﺑ ﺎﻫ ي
ﻧاﺰﮔ ﻪﻧﻮﻤﻧ ﻮﮕﻨﻟﺎﺑ و نﺎﺘ ﺎﻫ
ي تﺪﻣ ﻪﺑ ﻮﻟآدرز هدرﻮﺧ شﺮﺑ 60
ﻧﺎﺛ ﯿ ﻬﺗ لﻮﻠﺤﻣ نورد ﻪ ﯿ
ﻎﻤﺻ زا هﺪﺷ ﻪ ﺖﻈﻠﻏ ﺎﺑ ﺎﻫ
6/
0 ﺪﺻرد
ﻧزو ﯽ / ﻧزو ﯽ ﺪﻨﺘﻓﺮﮔ راﺮﻗ .
ﻪﻗرو ﺎﻫ ي هﺪﺷ هداد ﺶﺷﻮﭘ و ﺪﻫﺎﺷ
ﻫدﻮﺗﺮﭘ ﺖﻬﺟ شﺮﺑ زا ﺲﭘ ﻪﻠﺻﺎﻓﻼﺑ ﻮﻟآدرز ﯽ
ﮏﺸﺧ ﻂﺳﻮﺗ ﻦﮐ
ﺪﻨﺘﻓﺮﮔ راﺮﻗ هدﺎﻔﺘﺳادرﻮﻣ خﺮﺳوﺮﻓ .
ﮏﺸﺧ ﺖﻬﺟ شﺮﺑ ندﺮﮐ
ﺎﻫ ي هﺪﺷ هداد ﺶﺷﻮﭘ و ﺪﻫﺎﺷ ﻮﻟآدرز
ﻎﻤﺻ ﺎﺑ ﺎﻫ ي ﻮﮕﻨﻟﺎﺑ و نﺎﺘﻧاﺰﮔ ﮏﺸﺧ ﺎﺑ
زا خﺮﺳوﺮﻓ ﻦﮐ
ﻐﺘﻣ ﯿ ﺎﻫﺮ ﯾ ﯽ ناﻮﺗ ﻞﻣﺎﺷ ﺎﻫ
ي خﺮﺳوﺮﻓ ﭗﻣﻻ ﺢﻄﺳ ﻪﺳ رد 2
150 ،
250 و 375 ﺢﻄﺳ ﻪﺳ رد ﻪﻧﻮﻤﻧ زا ﭗﻣﻻ ﻪﻠﺻﺎﻓ و تاو 5
، 5/
7
و 10 ﺘﻧﺎﺳ ﯽ هدﺎﻔﺘﺳا ﺮﺘﻣ ﺪﺷ
. ﻐﺗ ﯿﯿ ﻪﻧﻮﻤﻧ نزو تاﺮ ﻃ رد ﺎﻫ
ﯽ
ﺮﻫ نﺪﺷ ﮏﺸﺧ ﯾ
ﻗد ﮏ ﯿ وزاﺮﺗ ﻂﺳﻮﺗ ﻪﻘ ي
د ﯾ ﺠ ﯿ ﻟﺎﺘ
3ﯽ ﺖﻗد ﺎﺑ
01 /0 ﮏﺸﺧ رد ﻪﮐ مﺮﮔ ± ﺒﻌﺗ ﻦﮐ
ﯿ دﺮﮔ ﺖﺒﺛ ،دﻮﺑ هﺪﺷ ﻪ ﯾﺪ
.
نزو ﺶﻫﺎﮐ ناﺰﯿﻣ )
(WR ﺮﻃ زا ،4
ﯾ ز ﻪﻟدﺎﻌﻣ ﻖ ﯾ
دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﺮ ﯾﺪ
.
) 1 ( 100
0
0
M
M WR M t
:WR نزو ﺶﻫﺎﮐ ﺪﺻرد ﻮﻟآدرز
M0
: ﻟوا مﺮﺟ ﯿ ﻪﻧﻮﻤﻧ ﻪ ) (gr
Mt
: ﻪﻧﻮﻤﻧ مﺮﺟ )
(gr نﺎﻣز زا ﺪﻌﺑ نﺪﺷ ﮏﺸﺧ زا ﺪﻌﺑ t
ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ ًﻼﻣﺎﮐ حﺮﻃ ﻪﯾﺎﭘ ﺮﺑ ﻞﯾرﻮﺘﮐﺎﻓ ﺐﻟﺎﻗ رد يرﺎﻣآ ﻞ
ﺳرﺮﺑ درﻮﻣ ﯽﻓدﺎﺼﺗ ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﻠﮐ ﯿ ﺎﻣزآ ﻪ ﯾ ﺶ راﺮﮑﺗ ﻪﺳ رد ﺎﻫ
ﺖﻓﺮﮔ مﺎﺠﻧا .
ﺎﻘﻣ ﯾ ﻣ ﻪﺴ ﯿ ﮕﻧﺎ ﯿ ﺢﻄﺳ رد ﻦ 5
زا هدﺎﻔﺘﺳا ﺎﺑ ﺪﺻرد
ﻪﻨﻣاد ﺪﻨﭼ نﻮﻣزآ ا
ي ﺖﻓﺮﮔ ترﻮﺻ ﻦﮑﻧاد .
اﺮﺑ ي ﺰﺠﺗ ﯾﻪ ﻠﺤﺗو ﯿ ﻞ
مﺮﻧ زا يرﺎﻣآ راﺰﻓا
ﻪﺨﺴﻧ SAS 1/
9 ﺪﺷ هدﺎﻔﺘﺳا .
1. Bellanzo BFP-1540 Juicer, China
2. Infrared Heat Lamp (NIR), Noor Lamp Company, Iran.
3. Digital balance, LutronGM-300p (Taiwan) 4. Weight Reduction
2 - 2 - لﺪﻣ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ
لﺪﻣ زﺎﺳ ي آﺮﻓ ﯾ ﺪﻨ ﮏﺸﺧ ندﺮـﮐ هﺪـﺷ هداد ﺶـﺷﻮﭘ ﻮـﻟآدرز ﻪـﺑ
خﺮﺳوﺮﻓ شور ﭘ ﺖﻬﺟ
ﯿ ﻮﮕﺸ ﯾ ﯽ شور ﻪـﺑ نﺪـﺷ ﮏﺸـﺧ نﺎﻣز
ﻪﮑﺒﺷ ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﻪﮑﺒـﺷ ﻂـﺳﻮﺗ ، ﺎـﻫ
ي ﺒﺼـﻋ ﯽ ﻻ ﻪـﺳ ـﯾ ﻪ
ﭘ نوﺮﺘﭙﺳﺮﭘ ﯿ
ﺬـﭘ مﺎـﺠﻧا رﻮﺨﺸ ﯾ
ﺖﻓﺮ ) ﻞﮑـﺷ 1 .(
ا رد ـﯾ ﻦ شور
ﺟوﺮﺧ ﯽ نوﺮﻧ ﺎﻫ ي ﻻ ﯾ ﺟوﺮﺧ و نﺎﻬﻨﭘ ﻪ ﯽ
) (y ﺮﻃ زا ﯾ اﺰﻓا ﻖ ﯾ ﺶ
ﺎﺑﯾ
5سﺎ دورو عﻮﻤﺠﻣ ﻪﺑ ي
ﺎﻫ ي نزو ﻪﻄﺑار زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ راد
2 ﻣ ﻪﺒﺳﺎﺤﻣ ﯽ دﻮﺷ ] 15 [.
p
i ij i j
j f W X b
Y 1 ( )
(2) قﻮﻓ ﻪﻟدﺎﻌﻣ رد Wij
ﺮﺿ ﯾ ﻧزو ﺐ ﯽ هرﺎﻤﺷ نوﺮﻧ نوﺮـﻧ ﻪـﺑ ﻪﮐ i
هرﺎﻤﺷ ﻣ ،ﺖﺳا ﻞﺼﺘﻣ j ﯽ
ﺪﺷﺎﺑ . دورو داﺪﻌﺗ p ي
ﺎﻫ ي و نوﺮﻧ ﺮﻫ
bj
ﺎﺑ رادﺮﺑ ﯾ نوﺮﻧ سﺎ ﺖﺳا j
.
ا رد ﯾ دورو ﻪﺳ ﻪﻌﻟﺎﻄﻣ ﻦ ي
) ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ،ﺶﺷﻮﭘ عﻮﻧ ﯽ
و
ﭗﻣﻻ ﻪﻠﺻﺎﻓ (
و ﯾ ﺟوﺮﺧ ﮏ ﯽ
) نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز (
ﺮـﻈﻧ رد
ﺪﺷ ﻪﺘﻓﺮﮔ . نوﺮﻧ داﺪﻌﺗ ﺎﻫ
ي ﻻ ﯾ ﮕﺘﺴﺑاو ،نﺎﻬﻨﭘ ﻪ ﯽ
عﻮـﻧ ﻪـﺑ ﻞﻣﺎﮐ
اﺮﺷ و دﺮﺑرﺎﮐ ﯾ
ﻌﺗ ﻂ ﯿﯿ ﺎﻫﺮﺘﻣارﺎﭘ ﻦ ي
ا رد و دراد ﻪﮑﺒﺷ ﯾ
ﻪﻌﻟﺎﻄﻣ ﻦ
ﻻ نوﺮﻧ داﺪﻌﺗ ـﯾ
ـﺑ نﺎـﻬﻨﭘ ﻪ ﯿ
ﻦ 1 ﺎـﺗ 25 ﺪـﺷ ﻪـﺘﻓﺮﮔ ﺮـﻈﻧ رد .
زا
مﺮﻧ ﻦﺷﻮﻟﻮﺳوﺮﻧ راﺰﻓا ) 6
ﻪﺨﺴﻧ 6 ( لﺪﻣ ﺖﻬﺟ زﺎﺳ
ي ﺪﺷ هدﺎﻔﺘﺳا .
ا رد ــﯾ مﺮــﻧ ﻦ ﻐﺗ ﺎــﺑ راﺰــﻓا ﯿ
ــﯿ لﺎــﻌﻓ ﻊﺑﺎــﺗ عﻮــﻧ ﺮ زﺎــﺳ
ي ) ــﻄﺧ ﯽ ،
ﺳ ﯿ ﺋﻮﻤﮕ ﯿ ﺪ
7ي ) ﻪـﻄﺑار 3 ( ﻫ ﺖـﻧاﮋﻧﺎﺗ و ﯿ
ﻟﻮﺑﺮﭙ ـﯿ
8ﮏ ) ﻪـﻄﺑار 4 ((
؛
ﻻ نوﺮﻧ داﺪﻌﺗ ﯾ
نﺎﻬﻨﭘ ﻪ ) 25 - 1 ( هداد داﺪـﻌﺗ ، ﺎـﻫ
ي هدﺎﻔﺘـﺳا هﺪـﺷ
ﺖﻬﺟ ﯾ ﮔدﺎ ﯿﺮ ي زرا و نﻮﻣزآ ، ﯾﺑﺎ
ﯽ هﺪﻋﺎﻗ و ﯾ ﮔدﺎ ﯿﺮ ي ﻟ ـﯿ گﺮﺒﻧﻮ -
ﺖﮐرﺎﻣ
،9
ﺮﺘﻬﺑ ﯾ رﺎﺘﺧﺎﺳ ﻦ ﺖﻬﺟ ﻪﮑﺒﺷ 10
ﺖـﺳد ـﯾ ﺑﺎ ﯽ ﻪﮑﺒـﺷ ﻪـﺑ
ﻬﺑ ﯿ ﺳرﺮﺑ ﻪﻨ ﯽ ﺪﺷ . ﻪﺑ زرا رﻮﻈﻨﻣ ﯾﺑﺎ ﯽ ﺒﺼـﻋ ﻪﮑﺒﺷ ﯽ
هدﺎﻔﺘـﺳا هﺪـﺷ
ﭘ ــﯿ ﻮﮕﺸ ﯾ ﯽ ﺎــﻫﺮﺘﻣارﺎﭘ ي
ــﺳرﺮﺑ درﻮــﻣ ﯽ
ﺮــﺿ ﺺﺧﺎــﺷ زا ، ﯾ
ﺐ
ﮕﺘﺴﺒﻤﻫ
11ﯽ دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
.
5. Bias
6. Neurosolution software (Excel software release 6.0), NeuroDimension, Inc., USA
7. Sigmoid functions 8. Hyperbolic tangent function 9. Levenberg–Marquardt (LM) 10. Topology
11. Correlation coefficient (r)
Fig 1 Schematic of drying process modeling of apricot using artificial neural network
e x
Sig
1
1 (3)
x x
x x
e e
e
Tanh e
(4)
3 - ﺎﺘﻧ ﯾ ﺚﺤﺑ و ﺞ
3 - 1 - ﮏﺸﺧ ندﺮﮐ
ﻞﮑﺷ رد 2
ﺶﺷﻮﭘ ﺮﺛا ﻫد
ﯽ ﻎﻤﺻ ﺎﺑ ﺎﻫ ي ﺮﺑ ﻮﮕﻨﻟﺎﺑ و نﺎﺘﻧاﺰﮔ
شﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺎﻫ
ي ﻮﻟآدرز ﮏﺸﺧ نورد خﺮﺳوﺮﻓ ﻦﮐ
ﺎﻤﻧ ﻪﺑ ﯾ ﺖﺳا هﺪﻣآ رد ﺶ .
Fig 2 Effect of the coating type on IR drying time of apricot slices.
نﺎﻤﻫ ﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ ﯽ
ﺶﺷﻮﭘ دﻮﺷ ﻫد
ﯽ ﻎﻤﺻ ﺎﺑ ﺎﻫ ي نﺎﺘﻧاﺰﮔ
اﺰﻓا ﺚﻋﺎﺑ ﻮﮕﻨﻟﺎﺑ و ﯾ
ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺶ و ﺖﺳا هﺪﺷ ﺎﻫ
ﮏﺸﺧ نﺎﻣز ﻮﮕﻨﻟﺎـﺑ ﻪـﻧاد ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﻪﻧﻮﻤﻧ ندﺮﮐ
ﺎﺳ ﻪﺑ ﺖﺒﺴﻧ ﯾ
ﻪﻧﻮﻤﻧ ﺮ ﻧﻻﻮﻃ ﺎﻫ ﯽ ﻣ ﺮﺗ ﯽ ﺪﺷﺎﺑ . ﻣﯿ ﮕﻧﺎ ﯿ ﮏﺸﺧ نﺎﻣز ﻦ
ﻪﻧﻮﻤﻧ نﺪﺷ ﺎﻫ
ي ـﺻ ﺎـﺑ هﺪـﺷ هداد ﺶﺷﻮﭘ ،ﺪﻫﺎﺷ و نﺎـﺘﻧاﺰﮔ ﻎﻤ
ﺗﺮﺗ ﻪﺑ ﻮﮕﻨﻟﺎﺑ ـﯿ
ﺮـﺑاﺮﺑ ﺐ 11 / 73 ﻗد ﯿ ،ﻪـﻘ 04 / 81 ﻗد ﯿ و ﻪـﻘ 74 / 83
ﻗد ﯿ دﺮﮔ ﻪﺒﺳﺎﺤﻣ ﻪﻘ ﯾﺪ
. اﺰـﻓا ﺎﺑ ﯾ ﮏﺸـﺧ ياﻮـﻫ يﺎـﻣد ﺶ ﺎـﺑ ﻦـﮐ
اﺰﻓا ﯾ ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ﺶ ﯽ
ﭙﻟﺎـﺘﻧآ ،نآ ﻪﻠـﺻﺎﻓ ﺶﻫﺎﮐ و ﯽ
اﻮـﻫ
اﺰﻓا ﯾ ﺶ ﯾ اﺰﻓا ﺎﺑ و ﻪﺘﻓﺎ ﯾ
ﭙﻟﺎﺘﻧآ ﺶ ﯽ ﻣ ﯿ تراﺮـﺣ و مﺮـﺟ لﺎﻘﺘﻧا ناﺰ
اﺰﻓا ﯾ ﻣ ﺶ ﯽ ﯾ ـﻣ نﺪـﺷ ﮏﺸـﺧ نﺎﻣز ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﻪﮐ ﺪﺑﺎ ﯽ
دﻮـﺷ
] 16 , 17 [ . ﺳرﺮﺑ ﺖﻬﺟ ﯽ
نﺎـﻣز ﺮـﺑ خﺮـﺳوﺮﻓ ﭗـﻣﻻ ناﻮـﺗ ﺮـﺛا
شﺮﺑ نﺪﺷ ﮏﺸﺧ ﺎﻫ
ي ﻮﻟآدرز هﺪﺷ هداد ﺶﺷﻮﭘ و ﺪﻫﺎﺷ ﻪﺳ زا ،
ناﻮـﺗ ﺎـﺑ خﺮﺳوﺮﻓ ﭗﻣﻻ ﺎـﻫ
ي 150 ، 250 و 375 ـﺳا تاو هدﺎﻔﺘ
دﺮﮔ ﯾﺪ . ﺎﺘﻧ ﯾ ﻐﺗ ﻪـﮐ داد نﺎﺸﻧ ﺞ ـﯿ
ـﻨﻌﻣ ﺮـﺛا ﭗـﻣﻻ ناﻮـﺗ ﺮ ﯽ
راد ي
) 05 /0 (P
اﺰـﻓا ﺎـﺑ و دراد ﺎـﻫﻮﻟآدرز بآ جوﺮـﺧ ﺮﺑ ﯾ
ناﻮـﺗ ﺶ
ﻣ ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ نﺎﻣز ،ﭗﻣﻻ ﯽ
ﯾ ﺪﺑﺎ . نﺎﻤﻫ ﻞﮑﺷ رد ﻪﮐ رﻮﻃ
3 ﻣ ﻪﻈﺣﻼﻣ ﯽ
ﻪﺑ ،دﻮﺷ ﻣ رﻮﻃ ﯿ ﮕﻧﺎ ﯿ اﺰـﻓا ﺎـﺑ ﻦ ﯾ
زا ﭗـﻣﻻ ناﻮـﺗ ﺶ
150 ﻪﺑ 375 نﺪـﺷ ﮏﺸﺧ نﺎﻣز ،تاو 24
/ 72 ﺶﻫﺎـﮐ ﺪـﺻرد
ﯾ ﺖﺳا ﻪﺘﻓﺎ .
ﻫدﻮﺗﺮﭘ ﯽ ﺎﻘﻣ رد خﺮﺳوﺮﻓ ﺎﺑ ﯾ
شور ﺎـﺑ ﻪﺴ ﺎـﻫ
ي ـﻫد تراﺮـﺣ ﯽ
اراد لواﺪــﺘﻣ ي
اﺰﻣ ــﯾ ﺎ ي دﺪــﻌﺘﻣ ي ﮐ و هدﻮــﺑ ﯿﻔ
ــﯿ لﻮﺼــﺤﻣ ﺖ
ﮏﺸﺧ ﺖـﺳا ﺮﺗﻻﺎـﺑ نآ رد هﺪـﺷ .
ا رد ـﯾ اﺮﻓ نﺎـﻣز شور ﻦ ﯾ
ﺪـﻨ
هﺎﺗﻮﮐ ﻣ و ﺮﺗ ﯿ ژﺮـﻧا فﺮﺼـﻣ ناﺰ ي
ـﻣ ﺮـﺘﻤﮐ ﯽ ﺪـﺷﺎﺑ . Doymaz
) 2011 ( ﺸﻫوﮋﭘ رد ﯽ ـﺳ ﺮـﺑ خﺮـﺳوﺮﻓ ﺶﺑﺎﺗ ﺮﺛا ﯿﺘﻨ
ﯿ ﮏﺸـﺧ ﮏ
ﻠﺑﺎﻗ و نﺪﺷ ﯿ
شﺮﺑ دﺪﺠﻣ بآ بﺬﺟ ﺖ ﺎﻫ
ي ﺳ ﯿ ﺐ ﻣز ﯿﻨ ﯽ ـﺷ ﯿﺮ ﯾ ﻦ
ﺳرﺮﺑ درﻮﻣ ار ﯽ
داد راﺮﻗ . ا رد ﯾ ﺳرﺮﺑ ﻦ ﯽ ناﻮـﺗ ﺢﻄـﺳ رﺎـﻬﭼ زا
ﺸﺑﺎﺗ ﯽ 104 ، 125 ، 146 و 167 ﻪﻗرو ﺖﻣﺎﺨﺿ ﻪﺳ و تاو 3
، 5
و 8 ﻣ ﯿﻠ ﯽ ﺖﺳا هﺪﺷ هدﺎﻔﺘﺳا ﺮﺘﻣ .
ﺎﺘﻧ ﯾ ﮐ داد نﺎﺸﻧ ﺞ اﺰـﻓا ﺎـﺑ ﻪ
ﯾ ﺶ
ﻣ ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ نﺎﻣز ،خﺮﺳوﺮﻓ ﻪﻌﺷا ﺶﺑﺎﺗ تﺪﺷ ﯽ
ﯾ ﺪـﺑﺎ
] 18 [ . Hebbar نارﺎﮑﻤﻫ و )
2004 ( زا ﯾ ﮏﺸﺧ ﮏ ﮐﺮﺗ ﻦﮐ
ﯿﺒ ﯽ
اﻮﻫ ﺎﺑ خﺮﺳوﺮﻓ ي
ﺗ ﺖﻟﺎﺣ ﻪﺳ رد غاد ﮐﺮ
ﯿﺒ ﯽ ﻪﺑ خﺮﺳوﺮﻓ ، ﺎـﻬﻨﺗ
ﯾ ﯽ
اﻮﻫ و ي ﻪﺑ غاد ﺎﻬﻨﺗ ﯾ ﯽ اﺮﺑ ي ﮏﺸﺧ ـﺳ ندﺮﮐ ﯿ ﺐ ﻣز ﯿ ـﻨ ﯽ ﻮـﻫ و ﯾ ﺞ
ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا .
ﺎﺘﻧ ﯾ ﮐﺎـﺣ هﺪـﻣآ ﺖـﺳد ﻪـﺑ ﺞ ﯽ
نﺎـﻣز ﺶﻫﺎـﮐ زا
ژﺮﻧا ﺶﻫﺎﮐ و نﺪﺷ ﮏﺸﺧ ي
ﻓﺮﺼـﻣ ﯽ ﮏﺸـﺧ رد ﮐﺮﺗ ﻦـﮐ
ﯿ ـﺒ ﯽ
اﻮﻫ و خﺮﺳوﺮﻓ ﻪﺑ ﺖﺒﺴﻧ ي
دﻮﺑ غاد ] 19 [.
Fig 3 Effect of IR lamp power on drying time of apricot slices.
ﺎﺘﻧ ﯾ ﺎﮑﺣ ﺞ ﯾ ﻨﻌﻣ زا ﺖ ﯽ
ندﻮﺑ راد )
05 /0 (P
ﻐﺗ ﺮﺛا ﯿﯿ ﻪﻠﺻﺎﻓ ﺮ
ﻪﻧﻮﻤﻧ زا ﭗﻣﻻ شﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺮﺑ ،ﺎﻫ
ﺎﻫ ي ﻮﻟآدرز ﺪﻫﺎﺷ
هﺪﺷ هداد ﺶﺷﻮﭘ و اﺰﻓا ﺎﺑ و ﺖﺷاد
ﯾ نﺎﻣز ،ﭗﻣﻻ ﻪﻠﺻﺎﻓ ﺶ
اﺰﻓا نﺪﺷ ﮏﺸﺧ ﯾ
ﺶ ﯾ ﺖﻓﺎ ) ﻞﮑﺷ 4 .(
Fig 4 Effect of sample distance from IR lamp on drying time of apricot slices.
اﺰﻓا ﺎﺑ ﯾ ﭗﻣﻻ ﻪﻠﺻﺎﻓ ﺶ زا ﺎﻫ
5 ﻪﺑ 10 ﺘﻧﺎﺳ ﯽ ﻪﺑ ،ﺮﺘﻣ ﻣ رﻮﻃ ـﯿ ﮕﻧﺎ ﯿ ﻦ
شﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺎﻫ
ي ﻮﻟآدرز زا 07 / 56 ﻗد ﯿ ﻪﺑ ﻪﻘ 78 / 101
ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ .
3 - 2 - ﺎﺘﻧ ﯾ لﺪﻣ ﺞ زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ
ﻪﺑ ﭘ رﻮﻈﻨﻣ ﯿ ﻮﮕﺸ ﯾ ﯽ شﺮﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺎﻫ
ي ﻮﻟآدرز و ﺪﻫﺎﺷ
ﻎﻤـﺻ ﺎـﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﺎـﻫ
ي ﻮﮕﻨﻟﺎـﺑ ﻪـﻧاد و نﺎـﺘﻧاﺰﮔ نورد
خﺮﺳوﺮﻓ ﻪﻧﺎﻣﺎﺳ لﺪﻣ زا
زﺎﺳ ي ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼـﻣ ﯽ هدﺎﻔﺘـﺳا
دﺮﮔ ﯾﺪ . ﭗـﻣﻻ زا ﻪـﻧﻮﻤﻧ ﻪﻠـﺻﺎﻓ و ﭗـﻣﻻ ناﻮـﺗ ،ﺶـﺷﻮﭘ عﻮـﻧ
ﻪﺑ دورو ناﻮﻨﻋ ي
ﺎﻫ ي و ﺪﻧﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﻪﮑﺒﺷ ﮏﺸـﺧ نﺎﻣز
نﺪﺷ ﻪﺑ ﺟوﺮﺧ ناﻮﻨﻋ ﯽ
دﺮﮔ بﺎﺨﺘﻧا ﻪﮑﺒﺷ ﯾﺪ
. راﺪﻘﻣ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ
ﺎﻄﺧ ي ﺮﺘﻤﮐ ي لﺎـﻌﻓ ﻊﺑﺎﺗ هدﺎﻔﺘﺳا ﺎﺑ ﻪﮐ زﺎـﺳ
ي ـﺳ ﯿ ﺋﻮﻤﮕ ﯿ ﺪ ي رد
ﺎﻘﻣ ﯾ ﺎﺳ ﺎﺑ ﻪﺴ ﯾ ا ،ﺪﻣآ ﺖﺳد ﻪﺑ ﻊﺑاﻮﺗ ﺮ ﯾ
ﻪﺑ ﻊﺑﺎﺗ عﻮﻧ ﻦ ﻋ
ﻊﺑﺎـﺗ ناﻮـﻨ
لﺎﻌﻓ زﺎﺳ ي ﻻ رد ﯾ ﺟوﺮﺧ و نﺎﻬﻨﭘ ﻪ ﯽ
ﺪﺷ هدﺎﻔﺘﺳا .
نﻮﻣزآ شور سﺎﺳا ﺮﺑ ﺗرﻮﺻ رد ﺪﺷ ﺺﺨﺸﻣ ﺎﻄﺧو
ﯽ ﻪـﮐ 30
هداد ﺪﺻرد اﺮﺑ ﺎﻫ
ي ﻪﺑ ﻪﮑﺒﺷ ،ددﺮﮔ هدﺎﻔﺘﺳا شزﻮﻣآ ﺑﻮـﺧ
ﯽ ردﺎـﻗ
ﻪﺑ ﯾ ﮔدﺎ ﯿﺮ ي ﺑ ﻂﺑاور ﯿ دورو ﻦ ي ﺟوﺮﺧ و ﺎﻫ ﯽ
ﻣ ﺎﻫ ﯽ ﺪﺷﺎﺑ ) لوﺪﺟ
1 .(
20 هداد ﺪﺻرد اﺮـﺑ ﻢـﻫ ﺎﻫ
ي شزﻮـﻣآ ﻪﮑﺒـﺷ نﻮـﻣزآ د
ـﯾ هﺪ
دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
. ﻪﺑ زرا رﻮﻈﻨﻣ ﯾﺑﺎ ﯽ ﻗﺎﺑ زا ﻢﻫ ﻪﮑﺒﺷ ﯽ
هداد هﺪﻧﺎﻣ ﺎـﻫ
) 50 ﺪﺻرد ( دﺮﮔ هدﺎﻔﺘﺳا ﯾﺪ
. ﺎﺘﻧ ﯾ ا ﺞ ﯾ ﻪـﮐ داد نﺎﺸـﻧ ﺶﻫوﮋـﭘ ﻦ
ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ اراد ي 7 ﻻ رد نوﺮﻧ ﯾ
نﺎـﻬﻨﭘ ﻪ ـﻣ ﯽ ﺪـﻧاﻮﺗ
ﻪﺑ ﺑﻮﺧ ﯽ ﻃ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯽ
آﺮﻓ ﯾ ﮏﺸﺧ ﺪﻨ ﻮـﻟآدرز ندﺮﮐ
ﻎﻤـﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ و ﺪﻫﺎﺷ ﺎـﻫ
ي ﻮﮕﻨﻟﺎـﺑ و نﺎـﺘﻧاﺰﮔ ﻪـﺑ
خﺮﺳوﺮﻓ شور ﺎﻤﻧ ﯽﯾﻮﮕﺸﯿﭘ ار
ﯾﺪ ) 974 /0 (r=
) لوﺪﺟ 2 (.
Salehi نارﺎﮑﻤﻫ و )
2015 ( ـﺳرﺮﺑ ﻪـﺑ ﯽ لﺪـﻣ زﺎـﺳ ي آﺮﻓ ﯾ ﺪـﻨ
ﮏﺸﺧ ﺰﻤﺳا ندﺮﮐ ي
ﺒﺼﻋ ﻪﮑﺒﺷ زا هدﺎﻔﺘﺳا ﺎﺑ ﻮﻟآدرز ﯽ
ﻋﻮﻨﺼﻣ ﯽ
ﺪﻨﺘﺧادﺮﭘ . ﺎﻫرﺎﺘﺧﺎﺳ ي نوﺮﺘﭙﺳﺮﭘ ﻪﯾﻻ ﺪﻨﭼ ﯽﺒﺼﻋ ﻪﮑﺒﺷ ﻒﻠﺘﺨﻣ
آ ﻮﻟآدرز مﺮﺟ لﺎﻘﺘﻧا ﯽﯾﻮﮕﺸﯿﭘ ياﺮﺑ نﻮـﻣزآ درﻮﻣ ار هﺪﺷ يﺮﯿﮕﺑ
ﻪﮑﺒﺷ داد نﺎﺸﻧ هﺪﺷ شراﺰﮔ ﺞﯾﺎﺘﻧ و ﺪﻧداد راﺮﻗ ا
ي داﺪـﻌﺗ ﺎﺑ 14
رد نوﺮــﻧ ــﯾ
ﻪــﺑ نﺎــﻬﻨﭘ ﻪــﯾﻻ ﮏ ﺑﻮــﺧ
ﯽ نزو ﺶﻫﺎــﮐ ﺪــﺻرد
) 98 /0
= R2 ( بآ ﺶﻫﺎـﮐ ﺪﺻرد ، )
97 /0
= R2 ( بﺬـﺟ راﺪـﻘﻣ و
ﺪﻣﺎﺟ داﻮﻣ )
96 /0
= R2 ( ﻃ رد ﯽ آﺮﻓ ﯾ ﮏﺸـﺧ ﺪـﻨ ﺰﻤـﺳا ندﺮـﮐ
ي
ﺎﻤﻧ ﯽﯾﻮﮕﺸﯿﭘ ار ﻮﻟآدرز ﯾﺪ
. ﻣ لﺪﻣ ﻦﯾا ﯽ
ﻪـﺑ ﺪـﻧاﻮﺗ ﺪـﯿﻟﻮﺗ رﻮـﻈﻨﻣ
يروآﺮـﻓ تاﺰﯿﻬﺠﺗ ﺐﺳﺎﻨﻣ ﯽﺣاﺮﻃ ،بﻮﻠﻄﻣ ﺖﻔﯿﮐ ﺎﺑ ﯽﻟﻮﺼﺤﻣ ﻬﺑ و ﯿ ﻪﻨ زﺎﺳ ي دﺮﯿﮔ راﺮﻗ هدﺎﻔﺘﺳا درﻮﻣ ﺪﻨﯾآﺮﻓ ]
1 [.
Table 1 Optimal values of artificial neural network parameters Testing
data %
Validating data %
Training data %
The number of hidden layer
neurons
Type of activation
function
Learning rule
Number of hidden
layers
50% 20% 30% 7 Sigmoid Levenberg–
Marquardt 1
Table 2 The error values in prediction of testing data by optimal artificial neural network with 7 neurons in hidden layer
Weight loss (%) Error
220.957 Mean squared error
0.107 Normalized Mean squared error
8.287 Mean absolute error
0.974 Correlation coefficient (r)
ﻣ راﺪﻘﻣ ﯿ ﮕﻧﺎ ﯿ ﺎﻄﺧ تﺎﻌﺑﺮﻣ ﻦ ﻞﺴﻧ داﺪﻌﺗ ﺮﺑاﺮﺑ رد 1
ﺎـﻫ ي ﮑﺸـﺗ ﯿ ﻞ
ﻞﮑﺷ رد ،هﺪﺷ 5
ﺎـﻤﻧ ﻪـﺑ ﯾ ﺖـﺳا هﺪـﻣآ رد ﺶ .
نﺎـﻤﻫ ﻪـﮐ رﻮـﻃ
ﻣ ﻪﻈﺣﻼﻣ ﯽ ﻞﺴﻧ نﺎﻤﻫ رد دﻮﺷ ﺎـﻫ
ي ﺶﻫﺎـﮐ ﺎـﻄﺧ راﺪـﻘﻣ لوا
ﻣ ﯽ ﯾ ﮑﺸﺗ زا ﺪﻌﺑ و ﺪﺑﺎ ﯿ
دوﺪﺣ ﻞ 25 راﺪـﻘﻣ ﻪـﺑ ﺎﻄﺧ راﺪﻘﻣ ،ﻞﺴﻧ
ﺘﺑﺎﺛ ﯽ ﻣ ﯽ ﺪﺳر . ﺮﺳ ﺶﻫﺎﮐ ﯾ
ﻣ رادﻮﻤﻧ رد ﻊ ﯿ
ﮕﻧﺎ ﯿ رد ﺎﻄﺧ تﺎﻌﺑﺮﻣ ﻦ
ﺳ ﯿ ﻞﮑ ﺎﻫ ي ﻟوا ﯿ زا نﺎﺸﻧ شزﻮﻣآ ﻪ ﯾ
ﮔدﺎ ﯿﺮ ي ﺮﺳ ﯾ ﻣ ﻪﮑﺒﺷ ﻊ ﯽ ﺪﺷﺎﺑ
ا ﻪــﮐ ــﯾ و زا ﻦ ﯾ ــﮔﮋ ﯽ ﺎــﻫ ي ﻬﺑ شور هﺪــﺷ ﻪﺘﺧﺎﻨــﺷ ﯿ
ﻪــﻨ زﺎــﺳ ي
ﻟﯿ گﺮﺒﻧﻮ - ﻣ ﺖﮐرﺎﻣ ﯽ ﺪﺷﺎﺑ ] 20 [.
Fig 5 Mean square error (MSE) values as a function of the learning iterations number during
training and validation by ANN
دﺎﻘﻣ ﯾ ﻌﻗاو ﺮ ﯽ هداد ﺎﻫ ي زرا ﯾﺑﺎ ﯽ ) 50 هﺪﺸـﻧ هدﺎﻔﺘـﺳا هداد ﺪﺻرد
ﻪﮑﺒﺷ ﻂﺳﻮﺗ (
ﭘ و ﯿ ﻮﮕﺸ ﯾ ﯽ نﺪـﺷ ﮏﺸـﺧ نﺎـﻣز هﺪـﺷ آدرز
ﻮـﻟ
ﺒﺼﻋ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ﯽ
ﻬﺑ ﯿ ﻪﻨ ) 1/
7/
3 ( ﻞﮑﺷ رد 6 هﺪـﺷ هداد نﺎﺸﻧ
ﺖﺳا . ﻻﺎﺑ راﺪﻘﻣ ي ﺮﺿ ﯾ ﮕﺘﺴﺒﻤﻫ ﺐ ﯽ
نﺎﺸﻧ ارﺎﮐ هﺪﻨﻫد ﯾ
ﯽ ﻻﺎـﺑ ي
ﺒﺼﻋ ﻪﮑﺒﺷ ﯽ
ﻋﻮﻨﺼﻣ ﯽ ﻣ ﯽ ﺪﺷﺎﺑ .
لﺪﻣ آﺮﻓ يزﺎﺳ ﯾ ﺘﻓﺮﻤﻫ نﺪﺷ ﮏﺸﺧ ﺪﻨ ﯽ
ﺳ ﯿ شور ﻪﺑ ﺮ ﻪﮑﺒﺷ
ﺎﻫ ي
1. Mean squared error (MSE)
ﺒﺼﻋ ﯽ ﻋﻮﻨﺼﻣ ﯽ ﻂﺳﻮﺗ Rasouli ) 2018 ( ﺳرﺮﺑ ﯽ ا ياﺮﺑ و ﯾ ﻦ
ﺒﺼﻋ ﻪﮑﺒﺷ رﻮﻈﻨﻣ ﯽ
ﻮﻨﺼﻣ ﻋ ﯽ ﻻ ﺪﻨﭼ نوﺮﺘﭙﺳﺮﭘ ﯾ
ناﻮـﻨﻋ ﺖﺤﺗ ﻪ
ﭘ رﺎﺸﺘﻧا ﺲﭘ ﯿ
ﺖﺳا هﺪﺷ ﻪﺘﻓﺮﮔ رﺎﮐ ﻪﺑ وﺮﺸ .
ﺎﺘﻧ ﯾ ا ﺞ ـﯾ ﺶﻫوﮋـﭘ ﻦ
ﺳ ﺖﺑﻮﻃر راﺪﻘﻣ ﻪﮐ داد نﺎﺸﻧ ﯿ
ﻣ ار ﺮ ﯽ ﻪﮑﺒـﺷ زا هدﺎﻔﺘـﺳا ﺎﺑ ناﻮﺗ
ﺒﺼﻋ ﯽ ﻣ ﺎﺑ ، ﯿ ﮕﻧﺎ ﯿ ﺮﺿ و ﺮﺘﻤﮐ ﻂﺳﻮﺘﻣ يﺎﻄﺧ ﻦ ﯾ
ﺒﺗ ﺐ ـﯿ ﯿ ﺑ ﻦ ـﯿ ﺮﺘﺸ
ر لﺪﻣ ﻪﺑ ﺖﺒﺴﻧ ﯾ
ﺿﺎ ﯽ و ﯾ ﭘ ﻞﺒ ﯿ ﺶ ﺑﯿﻨ ﯽ دﺮﮐ ] 21 [.
Fig 6 Experimental drying time data versus predicted values for dried apricot slices during
drying by IR system
آﺮﻓ زا فﺪﻫ ﯾ
ﺒﺼﻋ ﻪﮑﺒﺷ شزﻮﻣآ ﺪﻨ ﯽ
ﻋﻮﻨﺼﻣ ﯽ ندروآ ﺖﺳد ﻪﺑ
ﺎﻫرادﺮﺑ ي ﺎﺑ و نزو ﯾ ﺒﺼﻋ ﻪﮑﺒﺷ سﺎ ﯽ
ﻬﺑ ﯿ ﺖﺳا ﻪﻨ . لوﺪﺟ رد 3
،
دﺎﻘﻣ ﯾ نزو ﺮ ﺎﺑ و ﺎﻫ ﯾ سﺎ ﺎﻫ ي اﺮﺑ نوﺮﻧ ﺮﻫ ﺎﺑ ﺮﻇﺎﻨﺘﻣ ي
ﻪﮑﺒﺷ
ﺒﺼﻋ ﯽ اراد ي 7 ﻻ رد نوﺮﻧ ﯾ
ﺖﺳا هﺪﺷ هدروآ نﺎﻬﻨﭘ ﻪ .
Table 3 The weight and bias values of optimized neural network (3-7-1).
Input neurons Output neurons
Hidden
neurons Bias
Coating type IR power (W) Distance (cm) Drying time
1 -3.4293 0.4301 -4.9848 3.8025 4.9623
2 0.3362 0.1188 1.0095 -0.8829 0.1763
3 0.9964 -0.4255 -0.4061 0.1117 1.3974
4 1.0668 -0.6326 1.7258 -1.5107 -2.4786
5 -2.1724 -1.3614 4.7963 -3.2930 -2.5781
6 1.1927 -0.8253 -1.4680 0.5915 1.7311
7 -0.4706 0.0035 -2.4398 2.3442 -2.5311
Bias 0.3595
ﻪــﺑ ــﺳرﺮﺑ رﻮــﻈﻨﻣ ﯽ
ﺛﺄﺗ راﺪــﻘﻣ ﯿ
راﺬــﮔﺮ ي ﺎــﻫﺮﺘﻣارﺎﭘ ي
دورو ي و
ﺎﺳﺎﻨﺷ ﯾ ﯽ ﺛﺄﺗ ﯿ ﺮﺗراﺬﮔﺮ ﯾ ﻟﺎﻧآ نﻮﻣزآ ،ﻞﻣﺎﻋ ﻦ ﯿ
ﺳﺎﺴﺣ ﺰ ﯿ
1ﺖ ور ﺮﺑ ي
ﻬﺑ ﻪﮑﺒﺷ ﯿ ﺪـﺷ مﺎﺠﻧا ﻪﻨ نﺎـﻤﻫ.
رﻮـﻃ ي رد ﻪـﮐ ﻞﮑـﺷ 7 هﺪﻫﺎﺸـﻣ
ﻣ ﯽ ﻣ رد دﻮﺷ ـﯿ ﻐﺘﻣ نﺎ ﯿ ﺎـﻫﺮ ي دورو ي ﺗﺮﺗ ﻪـﺑ ، ـﯿ ﭗـﻣﻻ ناﻮـﺗ ﺐ
ﻄﺳ زا ﭗﻣﻻ ﻪﻠﺻﺎﻓ ،خﺮﺳوﺮﻓ ﺎﻬﻧرد و ﻪﻧﻮﻤﻧ ﺢ
ﯾ ﺶـﺷﻮﭘ عﻮﻧ ﺖ
ﻪﺑ هﺪﺷ هدﺎﻔﺘﺳا ﺮﺗﺮﺛﺆﻣ ناﻮﻨﻋ
ﯾ ﭘ مﺎﮕﻨﻫ رد ﻞﻣاﻮﻋ ﻦ ﯿ
ﻮﮕﺸ ﯾ ﯽ نﺎﻣز
نﺪﺷ ﮏﺸﺧ ﻃ رد ﻮﻟآدرز
ﯽ ﮏﺸـﺧ ندﺮـﮐ خﺮـﺳوﺮﻓ شور ﻪـﺑ
ﻣ ﯽ ﺪﻨﺷﺎﺑ . ﺎﺘﻧ ﯾ ﻟﺎﻧآ ﺞ ﯿ ﺳﺎﺴﺣ ﺰ ﯿ ﮐﺎﺣ ﺖ ﯽ ا زا ﯾ دﻮﺟو ﺎﺑ ﻪﮐ ﺖﺳا ﻦ
اﺰﻣ ﯾﺎ ي ز ﯾ دﺎ ي ﺶﺷﻮﭘ ﻪﮐ ﻫد
ﯽ ﮏﺸـﺧ زا ﻞﺒﻗ تﻻﻮﺼﺤﻣ ندﺮـﮐ
ﺶﺷﻮﭘ ﺎﻣا ،دراد ﺎﻬﻧآ ﻫد
ﯽ ﻠﮑﺸﻣ ﯽ ﮏﺸﺧ ﺪﻧور رد نﺎﻣز و ندﺮﮐ
ﺛﺄﺗ ﻞﻣﺎﻋ و دراﺪﻧ ﻪﻧﻮﻤﻧ ندﺮﮐ ﮏﺸﺧ ﯿ
راﺬـﮔﺮ ي ا رد ـﯾ آﺮﻓ ﻦ ﯾ ﺪـﻨ
ﻤﻧ ﯽ ﺪﺷﺎﺑ .
Fig 7 Sensitivity analysis results of apricot slices drying modeling using IR system by optimized
neural network (3-7-1).
4 - ﺘﻧ ﯿ ﻪﺠ ﮔﯿ ﺮ ي
ا رد ﯾ ﺶﺷﻮﭘ ﺮﺛا ﻪﻌﻟﺎﻄﻣ ﻦ ﺎﻫ
ي ﭗﻣﻻ ناﻮﺗ ،ﻮﮕﻨﻟﺎﺑ و نﺎﺘﻧاﺰﮔ
ﻃ رد نﺪﺷ ﮏﺸﺧ نﺎﻣز ﺮﺑ ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ و ،خﺮﺳوﺮﻓ ﯽ
ﮏﺸﺧ ندﺮﮐ شﺮﺑ ﺎﻫ ي خﺮﺳوﺮﻓ شور ﻪﺑ ﻮﻟآدرز ﺳرﺮﺑ درﻮﻣ
ﯽ
ﺖﻓﺮﮔ راﺮﻗ .
ﻐﺘﻣ ﻪﺳ ﺮﻫ ﯿ نﺎﻣز و بآ جوﺮﺧ راﺪﻘﻣ ﺮﺑ هﺪﺷ ﺮﮐذ ﺮ
ﺪﻧدﻮﺑ ﺮﺛﺆﻣ نﺪﺷ ﮏﺸﺧ .
ﺶﺷﻮﭘ ﻫد ﯽ اﺰﻓا ﺚﻋﺎﺑ ﯾ
نﺎﻣز ﺶ ﻪﻧﻮﻤﻧ نﺪﺷ ﮏﺸﺧ
ﻎﻤﺻ ﺎﺑ هﺪﺷ هداد ﺶﺷﻮﭘ ﻮﻟآدرز و ﺪﺷ ﺎﻫ
د ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﯾ
ﺪﺷ ﮏﺸﺧ ﺮﺗﺮ .
اﺰﻓا ﺎﺑ ﯾ و خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ﺶ
جرﺎﺧ ﺖﺑﻮﻃر راﺪﻘﻣ ،ﭗﻣﻻ زا ﻪﻧﻮﻤﻧ ﻪﻠﺻﺎﻓ ﺶﻫﺎﮐ زا هﺪﺷ
ﻪﻧﻮﻤﻧ اﺰﻓا ﺎﻫ ﯾ ﺶﻫﺎﮐ نﺪﺷ ﮏﺸﺧ نﺎﻣز و ﺶ ﯾ
ﺖﻓﺎ . اﺰﻓا ﺎﺑ ﯾ ﺶ
ﭗﻣﻻ ﻪﻠﺻﺎﻓ زا ﺎﻫ
5 ﻪﺑ 10 ﺘﻧﺎﺳ ﯽ ﻣ ،ﺮﺘﻣ ﯿ ﮕﻧﺎ ﯿ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﻦ
زا ﺎﻫﻮﻟآدرز 07
/ 56 ﻗد ﯿ ﻪﺑ ﻪﻘ 78 / 101 ﻗد ﯿ اﺰﻓا ﻪﻘ ﯾ ﺶ ﯾ ﺖﻓﺎ .
لﺪﻣ زﺎﺳ ي ﭘ ﺖﻬﺟ ﯽﻋﻮﻨﺼﻣ ﯽﺒﺼﻋ ﻪﮑﺒﺷ ﯿ
ﻮﮕﺸ ﯾ ﯽ ﮏﺸﺧ نﺎﻣز
ﻪﺑ نﺪﺷ ﻌﺑﺎﺗ ناﻮﻨﻋ ﯽ
و خﺮﺳوﺮﻓ ﭗﻣﻻ ناﻮﺗ ،ﺶﺷﻮﭘ عﻮﻧ زا
شﺮﺑ ﻪﻠﺻﺎﻓ ﺎﻫ
ي ﭗﻣﻻ زا ﻮﻟآدرز )
دورو ي ﺎﻫ ي ﻪﮑﺒﺷ ( ﻃ رد ﯽ
ﮏﺸﺧ ندﺮﮐ خﺮﺳوﺮﻓ شور ﻪﺑ ﻔﺘﺳا
دﺮﮔ هدﺎ ﯾﺪ . ﺎﺘﻧ ﯾ داد نﺎﺸﻧ ﺞ
ﻪﮑﺒﺷ ا ي اراد ي 7 رد نوﺮﻧ ﯾ ﻻ ﮏ ﯾ ﻊﺑﺎﺗ زا هدﺎﻔﺘﺳا ﺎﺑ و نﺎﻬﻨﭘ ﻪ
لﺎﻌﻓ زﺎﺳ ي ﺳ ﯿ ﺋﻮﻤﮕ ﯿ ﺪ ي ﻻ رد ﯾ ﺟوﺮﺧ و نﺎﻬﻨﭘ ﻪ ﯽ
هدﺎﻔﺘﺳا ﺎﺑ و ،
ﻬﺑ شور زا ﯿ
ﻪﻨ زﺎﺳ ي ﻟ ﯿ گﺮﺒﻧﻮ - ﻪﺑ ،تﻮﮐرﺎﻣ ﺑﻮﺧ
ﯽ ﻪﺑ ردﺎﻗ
ﭘﯿ ﻮﮕﺸ ﯾ ﯽ ﺮﺿ ﺎﺑ نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯾ
ﮕﺘﺴﺒﻤﻫ ﺐ ﯽ
ﻻﺎﺑ ) 974 /0 (
ﻣ ﯽ ﺪﺷﺎﺑ . ﺎﺘﻧ ﯾ ﻟﺎﻧآ ﺞ ﯿ ﺳﺎﺴﺣ ﺰ ﯿ ﺒﺼﻋ ﻪﮑﺒﺷ ﻂﺳﻮﺗ ﺖ ﯽ
ﻬﺑ ﯿ نﺎﺸﻧ ﻪﻨ
ﻫدﻮﺗﺮﭘ ﭗﻣﻻ ناﻮﺗ ﻪﮐ داد ﯽ
ﻪﺑ ﺮﺗﺮﺛﺆﻣ ناﻮﻨﻋ ﯾ
لﺮﺘﻨﮐ رد ﻞﻣﺎﻋ ﻦ
ﻣ هﺪﺷ هداد ﺶﺷﻮﭘ ﻮﻟآدرز نﺪﺷ ﮏﺸﺧ نﺎﻣز ﯽ
ﺪﺷﺎﺑ .
5 - ﻊﺑﺎﻨﻣ
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[3] Salehi, F. 2020. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates, Journal of Food Measurement and Characterization. 14, 2472 - 2488.
[4] Salehi, F. 2020. Recent applications and
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[6] Gholipour Shahraki, P., Fazel, M. 2019.
Effect of edible coating and time and temperature of drying on properties of dried fig, Iranian Food Science and Technology Research Journal. 15, 77-89.
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[10] Seraji, A., Ghanbarzadeh, M., Sowti, M., Movahhed, S. 2012. The study of carboxymethyl cellulose-ascorbic acid based edible coating and osmotic dehydration on cucurbit drying, Iranian Food Science and Technology Research Journal. 8, 209-218.
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[15] Salehi, F., Razavi, S. M. A. 2012.
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Investigation of the effects of coating with xanthan and Balangu seed gums on the drying time of apricot slices in infrared system
Satorabi, 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
Iranian Journal of Food Science and Technology
Homepage: www.fsct.modares.ir
ABSTRACT ARTIClE INFO
Article History:
Received 09 August 2020 Accepted 11 October 2020
Keywords:
Artificial neural network, Coating,
Drying time, Radiation.
Coating of fruits with edible gums increases the appearance quality, improves the color and reduces their shrinkage at the end of the drying process. In this study, Xanthan and Balangu gums were used to coating of apricot slices during drying in the infrared system and the drying kinetics of the samples were modeled. In this study, apricots were divided into three groups: control (without coating), coated with xanthan gum and coated with balangu seed gum, and then the effect of infrared lamp power (150, 250 and 375 W) and distance of samples from lamps ( 5, 7.5 and 10 cm) on the drying time of the samples were investigated. The concentration of used gum was 0.6% (w/w) and the thickness of apricot slices was 0.5 cm. The results of drying the apricot samples by infrared method showed that with increase in lamps power and decrease in samples distance from the heat source, the drying time decreases. Coating pretreatment increased the drying time of apricots and the drying time of samples coated with balangu seed gum was longer. The average drying time of the control samples, coated with xanthan and balangu gum was 73.11 min, 81.04 min and 83.74 min, respectively. This process was modeled by an artificial neural network with 3 inputs (type of coating, radiation lamp power and lamp distance) and 1 output (drying time). The results of artificial neural network modeling showed that the network with 7 neurons in a hidden layer and using the sigmoid activation function can predict the drying time of coated apricots using an infrared dryer (r=0.974).
DOI: 10.52547/fsct.18.02.23
*Corresponding Author E-Mail:
Scientific Research
