بررسی میزان نمک در نانهای عرضه شده در نانواییهای شهرستانهای ورامین و پاکدشت به روش شوریسنجی با دستگاه شوری سنج دیجیتال آتاگو مدل Pal-Salt و مقایسه آن با روش استاندارد موهر در سال 1400-1399
فصلنامه علمی پژوهشی بهداشت در عرصه,
دوره 9 شماره 3 (1400),
13 April 2022
,
صفحه 27-37
https://doi.org/10.22037/jhf.v9i3.36912
چکیده
زمینه و اهداف: در مطالعه حاضر شوری نان در نانواییهای شهرستانهای ورامین و پاکدشت با دستگاه شوریسنج آتاگو اندازهگیری و نتایج آن با روش آزمایشگاهی موهر مقایسه گردید.
مواد و روشها: در این بررسی شوری 676 نمونه نان به وسیله دستگاه شوریسنج دیجیتال رفراکتومتر آتاگو سنجش و سپس نتایج با روش موهر مقایسه گردید. همچنین توانایی تشخیص آن دستگاه با روش ارزش تشخیصی در شاخصهای حساسیت، ویژگی، صحت و ارزش اخباری دستگاه بررسی گردید. در تمام مراحل، ملاحظات اخلاقی مدنظر قرار گرفت.
یافته ها: میانگین وانحراف معیار شوری نان در شهرستان پاکدشت به روش موهر برای نان بربری، تافتون، سنگک و لواش 42/0±51/0، 57/0±58/0، 45/0±60/0 و 49/0±53/0 بود و این مقادیر توسط دستگاه شوریسنج آتاگو مدل Pal-Salt برای نانهای بربری، تافتون، سنگک و لواش 56/0±42/0، 55/0±43/0، 66/0±44/0، 61/0± 43/0 بدست آمد. میانگین شوری نان در شهرستان ورامین به روش موهر برای نانهای بربری، تافتون، سنگک و لواش 32/1±80/0، 09/1±81/0، 10/1±82/0 و 98/0±78/0 همچنین طبق پاسخ شوری سنج فوق برای نان بربری، تافتون ،سنگک و لواش 03/1±56/0، 89/0±58/0، 85/0±60/0 و 81/0±57/0 بدست آمد. حساسیت، ویژگی، توانايي تشخيص موارد شوري بالاتر از استاندارد، توانايي تشخيص موارد شوري پايينتر از استاندارد، درستنمایی مثبت و منفی به ترتیب35/80 ، 37/88 ، 97/77 ، 77/89 ، 91/6، 22/0 درصد محاسبه شد.
نتیجه گیری: توانایی دستگاه شوری سنج مدل آتاگودر شناسایی موارد کمتر از حد استاندارد میزان 35/80 درصد بوده و همچنین شناسایی موارد تشخیص بالاتر از حد استاندارد 97/77 درصد میباشد، لذا میتوان آن را به عنوان یک آزمون مناسب مدنظر قرار داد.
- نمک، اندازه¬گیری شوری، ارزش تشخیصی، نان
ارجاع به مقاله
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