ارزیابی تاثیر نور ماوراءبنفش بر خواص بیوشیمیایی محتویات تخم مرغ با استفاده از روش سطح پاسخ

ﺗﺨﻢﻣﺮغ، ﺑﺴﺘﻪ ﻏﺬاﯾﯽ ﮐﺎﻣﻠﯽ اﺳﺖ ﮐﻪ ﺑﻪ ﺻﻮرت ﻣﺴﺘﻘﯿﻢ و ﻏﯿﺮﻣﺴﺘﻘﯿﻢ ﻣﺼﺮف ﻣﯽﺷﻮد؛ از اﯾﻦ رو ﺣﻔﻆ ﮐﯿﻔﯿﺖ آن ﺑﺴﯿﺎر ﻣﻬﻢ اﺳﺖ. در اﯾﻦ ﺗﺤﻘﯿﻖ، اﺑﺘﺪا ﺗﺨﻢﻣﺮغﻫﺎی ﺗﺎزه ﺧﺮﯾﺪاری ﺷﺪ و ﭘﺲ از ﻗﺮارﮔﯿﺮی ﻧﻤﻮﻧﻪﻫﺎ ﺗﺤﺖ ﭘﺮﺗﻮﻫﺎی ﻻﻣﭗﻫﺎی ﻣﺎوراءﺑﻨﻔﺶ ﺑﺎ ﺳﻄﻮح ﻣﺨﺘﻠﻔﯽ از ﭘﺎراﻣﺘﺮﻫﺎ، ﺑﻪ دو دﺳﺘﮥ آﻏﺸﺘﻪﺷﺪه و آﻏﺸﺘﻪ ﻧﺸﺪه ﺑﻪ روﻏﻦ آﻓﺘﺎﺑﮕﺮدان ﺗﻘﺴﯿﻢ ﺷﺪﻧﺪ. ﺧﻮاص ﺑﯿﻮﺷﯿﻤﯿﺎﯾﯽ ﻧﻤﻮﻧﻪﻫﺎ، از ﺟﻤﻠﻪ ﻣﻘﺪار درﺻﺪ ﭼﺮﺑﯽ و ﭘﺮوﺗﺌﯿﻦ ﺧﺎم، ph و ﺧﺎﮐﺴﺘﺮ ﮐﻞ، ﺑﻌﺪ از دو روز اﻧﺒﺎرﻣﺎﻧﯽ اﻧﺪازهﮔﯿﺮی ﺷﺪ. در ﺑﺮرﺳﯽ آﻣﺎری، ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞﺷﺪه ﺑﺮای ﭼﺮﺑﯽ ﺧﺎم، ﺑﯿﺸﺘﺮﯾﻦ و ﮐﻤﺘﺮﯾﻦ ﻣﻘﺪار ﺑﻪﺗﺮﺗﯿﺐ 48/3333 (20 ﻻﻣﭗ ﺳﻪ ﺳﺎﻋﺖ زﻣﺎن ﭘﺮﺗﻮدﻫﯽ) و 33/3333 (60 ﻻﻣﭗ ﯾﮏ ﺳﺎﻋﺖ زﻣﺎن ﭘﺮﺗﻮدﻫﯽ) ﻣﺸﺎﻫﺪه ﺷﺪ. در ﺑﺮرﺳﯽ اﺛﺮات ﺗﻌﺪاد ﻻﻣﭗ و زﻣﺎن ﭘﺮﺗﻮدﻫﯽ ﻣﺎوراءﺑﻨﻔﺶ ﺑﺮ روی ﺧﺎﮐﺴﺘﺮ ﮐﻞ، ﺗﻐﯿﯿﺮات ﻣﻌﻨﯽداری در ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﭘﺎراﻣﺘﺮﻫﺎ دﯾﺪه ﻧﺸﺪ؛ وﻟﯿﮑﻦ در ﺑﺨﺶ ﺑﺮرﺳﯽ ﭘﺮوﺗﺌﯿﻦ ﺧﺎم، ﺗﻐﯿﯿﺮات ﻣﻌﻨﯽداری در ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﺗﻌﺪاد ﻻﻣﭗﻫﺎی الایدی و زﻣﺎن ﭘﺮﺗﻮدﻫﯽ ﻣﺸﺎﻫﺪه ﺷﺪ؛ ﺑﻪ ﻃﻮریﮐﻪ ﺑﺎﻻﺗﺮﯾﻦ ﺳﻄﺢ ﭘﺮوﺗﺌﯿﻦ از ﭘﺎراﻣﺘﺮﻫﺎی ﻣﻮرد ﺑﺮرﺳﯽ در اﯾﻦ ﺑﺨﺶ، ﺗﻌﺪاد 40 ﻋﺪد ﻻﻣﭗ و 1 ﺳﺎﻋﺖ زﻣﺎن ﭘﺮﺗﻮدﻫﯽ و ﭘﺎﯾﯿﻦﺗﺮﯾﻦ ﺳﻄﺢ ﭘﺮوﺗﺌﯿﻦ، ﻣﺮﺑﻮط ﺑﻪ 20 ﻻﻣﭗ و 2 ﺳﺎﻋﺖ زﻣﺎن ﭘﺮﺗﻮدﻫﯽ ﻣﺎوراءﺑﻨﻔﺶ ﺑﻮد. در ﺑﺮرﺳﯽ ph، اﻓﺰاﯾﺶ ﺗﻌﺪاد ﻻﻣﭗﻫﺎی ال ای دی ﻣﺎوراءﺑﻨﻔﺶ و زﻣﺎن ﭘﺮﺗﻮدﻫﯽ، ﺳﺒﺐ ﮐﺎﻫﺶ ﻣﻘﺪار ph ﺷﺪ؛ ﭼﺮاﮐﻪ راﺑﻄﻪ ﻣﻌﮑﻮﺳﯽ ﺑﯿﻦ اﻓﺰاﯾﺶ ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﺗﻌﺪاد ﻻﻣﭗﻫﺎی ال ای دی و زﻣﺎن ﭘﺮﺗﻮدﻫﯽ ﺑﺎ ﻣﻘﺪار ph وﺟﻮد داﺷﺖ. ﺷﺎﯾﺎن ذﮐﺮ اﺳﺖ ﮐﻪ آﻏﺸﺘﻪﺳﺎزی ﭘﻮﺳﺘﻪ ﺗﺨﻢﻣﺮغ ﺑﻪ روﻏﻦ آﻓﺘﺎﺑﮕﺮدان ﻧﯿﺰ ﺳﺒﺐ ﮐﺎﻫﺶ ﻣﻘﺪار ph ﺷﺪ.

Evaluation of the effect of UV light on the biochemical properties of egg internal contents using the response surface method

Today, due to the use of eggs as a complete food package, directly and indirectly, it is important to maintain quality. In this study, fresh eggs purchased and after placing the samples under UV rays with different levels of parameters, they were divided into two groups of impregnated and not impregnated sunflower oil. The samples were then stored for two days and then, the biochemical properties were determined for them including the percentage of fat and crude protein, pH and total ash. In the statistical analysis, the results for pure fat were the highest and the lowest was 48.3333 (20 lamps 3 hours irradiation time) and 33.3333 (60 lamps 1 hour irradiation time). In the study of the effects of the number of lamps and UV irradiation time on total ash, no significant changes were made at different levels of the parameters. There were also significant changes in the number of LED lamps and irradiation times in the raw protein review so that the highest level of protein in the parameters studied in this section was 40 lamps and 1 hour of irradiation and the lowest level The protein was about 20 lamps and 2 hours of ultraviolet radiation. In the pH check, the increase in the number of ultraviolet lamps and irradiation time reduced the amount of pH; As a result of the inverse relationship between the increase in the number of LED lamps and the irradiation time with the pH value. Also performing impregnated eggshell sunflower oil was a decrease in pH value.