Buğdayın Islatılması Sırasında Ultrason İşlemi Uygulamanın Tanenin Su Absorbsiyonu Üzerine Etkisi

Abstract

Bu araştırma, farklı tane sertliklerine (%45, 65 ve 75) sahip buğday örneklerinin normal şartlarda ıslatılması sırasında, 4 farklı genlik seviyesi [% 0 (şahit), 20, 60 ve 100] ve 3 farklı sürede (1, 2 ve 3 dk) ultrason işlemi uygulamanın; tanenin su absorbsiyonu üzerine etkisini ortaya koymak amacıyla laboratuvar şartlarında gerçekleştirilmiştir. Sonuçlar normal ıslatma işlemiyle karşılaştırılmıştır. Ultrason uygulaması, 600 W gücünde, 20 kHz frekansta çalışan, prob tipi ultrason cihazı kullanılarak gerçekleştirilmiştir. Tane sertliğine bağlı olarak kuru tanenin nem içeriğine göre % 7-8 civarında daha fazla su absorbsiyonu belirlenmiştir. Ultrason uygulaması ile ıslatma işlemi, tanenin su alma ve yayılma hızını artırmıştır. Bu veriler, özellikle sert buğday değirmeni diyagramlarındaki iki aşamalı tavlamayı, ultrason uygulaması ile ıslatma yoluyla tek aşamaya indirgeme yönünde umutvar sonuçlar elde edilmiştir. Diğer taraftan malt ve yaş öğütme sanayilerinde ultrason işleminin kullanılması ile buğdayın ıslatma sürelerinin kısaltabileceği anlaşılmıştır

Keywords

• Bezostaya-1, buğday, ıslatma, su absorbsiyonu, ultrason uygulaması

Ultrasound Application on Water Absorption of Wheat Kernel During Soaking

Abstract

This research has been carried out under laboratory conditions to determine the effect of ultrasound application at 4 different amplitude levels [ 0(witness sample), 20, 60 and 100%] and 3 different application times (1, 2 and 3 min.) on water absorbtion of wheat kernel with different hardness (45, 65 and 75%) normally during soaking. Results compared to those of the classic soaking process without ultrasonication. Ultrasound aplication has been achieved by a probe-type ultrasound device with the 600 W power and 20 kHz frequency. Soaking processes with or without ultrasound applications carried out on 50 grams of wheat samples in 250 cc water. Depending on the hardness of grain, the samples absorbed water around 7-8 % more than those of the moisture of dry wheat samples. According to these data some encouraging clues were obtained, especially in reducing of the tempering stages of hard wheat in flour mill diagrams from two to one-step by the ultrasound applicated soaking method. Secondly ultrasonication processes in malt and wet milling industries, will get the soaking time shorter

Keywords

• Bezostaya-1, wheat, soaking, water absorption, ultrasound application

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