Islatma Esnasında Börülcenin (Vigna unguiculata L. Walp.) Ağırlık ve Boyutlarındaki Değişim

Year 2017, , 420 - 430, 20.12.2017

Ali Yıldırım , Ahmet Ferit Atasoy

https://doi.org/10.29050/harranziraat.330112

Cited By: 3

Abstract

Börülce tanelerinin ıslatma esnasında 30,
40 ve 50 °C'deki ağırlığı, boyutları, küresellik ve hacimsel genişlemesi
incelenmiştir. Tanelerin ağırlık (Wt), uzunluk (L), genişlik (W), kalınlık (T),
eşdeğer çap (D_eq) ve hacimleri (V) tüm çalışılan sıcaklıklarda
sürenin uzamasıyla artmıştır. En fazla artış kalınlıkta bulunmuştur. Küresellik değerleri
0.71 ile 0.77 arasında tespit edilmiş, bu da su alımı ve sıcaklığından bağımsız
olduğu anlamına gelmektedir. Börülcenin özellikleri için Peleg
sabitlerinin hesaplanmasında Peleg modeli kullanılmıştır. Peleg modelinin ıslatma sırasında, Börülce tanelerinin özellik
davranışlarının tanımlaması için uygun olduğu tespit edilmiştir. Aktivasyon
enerjisi sonuçları, kalınlık ile ilgili börülcenin aktivasyon enerji değerinin
en yüksek olduğu ve sıcaklıktan en fazla etkilendiğini, uzunluğun ise ıslatma
sırasında sıcaklığın en düşük ve en az etkilenmiş olduğunu göstermiştir. Farklı
sıcaklıklardaki zamana karşı börülce özelliklerinin grafikleri sıcaklık ve
zamanla özelliklerin arttığını göstermiştir.

Keywords

Peleg model, Börülce, Islatma, Boyut

Change in Weight and Dimensions of Cowpea (Vigna unguiculata L. walp.) during Soaking

Abstract

The weight, dimensions, spericity and
volumetric expansion of cowpea seeds during soaking at 30, 40 and 50 °C was
studied. Weight (Wt), Length (L), width (W), thickness (T), equivalent diameter
(D_eq) and volume (V) of seeds increased with the increase in time at
all temperatures studied. The greatest increase was found in thickness. The sphericity values were determined between 0.71 and
0.77, which means they were independent of water gain and temperature. Peleg’s model for the properties of cowpea was used for the
determination of the peleg constants. Peleg’s model was found to be
suitable for describing the properties behavior of cowpea kernels during
soaking. The
activation energy results showed that the activation energy value of cowpea
related to thickness was the highest and most affected with temperature while
that of length was the lowest and less affected by temperature during soaking. The plots of the cowpea properties versus time
at different temperatures and Peleg’s model results were shown that properties
increased with the temperature and time.

Keywords

Peleg model, Cowpea, Soaking, Dimension

References

• Aghkhani, M.H., Ashtiani, S.H., Motie, J.B., Abbaspour – Fard, M.H., 2012. Physical properties of Christmas Lima bean at different moisture content. International Agrophysics, 26: 341-346.
• AOAC, Official methods of analysis of AOAC., 2002. International, 17th Ed., Revision I., Gaithersburg, M. D., USA.
• Aydın, C., Paksoy, M., Özer, A., Şen, Ö., 2008. Some physical properties and nutritional compositions of cowpea (Vigna sinensis L.) seeds. Selçuk Üniversitesi Ziraat Fakültesi Dergisi, 22: 71-77.
• Baryeh, E.A., 2002. Physical properties of millet. Journal of Food Engineering, 51: 39-46.
• Bayram, M., Öner, M.D., Kaya, A., 2004. Influence of soaking on the dimensions and colour of soybean for bulgur production. Journal of Food Engineering, 61: 331-339.
• Çarman, K., 1996. Some physical properties of lentil seeds. Journal of Agricultural Engineering Research, 63: 87-92.
• Demirhan, E., Özbek, B., 2015. Modeling of the water uptake process for cowpea seeds (Vigna unguiculata L.) under common treatment and microwave treatment. Journal of Chemical Society of Pakistan, 37: 1-10.
• Deshpande, S.D., Ojha, T.P., 1993. Physical properties of soy¬bean. Journal of Agricultural Engineering Research, 56: 89-98.
• Jideani, V.A., Mpotokwana, S.M., 2009. Modeling of water absorption of Botswana bambara varieties using Peleg’s equation. Journal of Food Engineering, 92: 182-188.
• Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F., 2008. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and Bambara groundnuts (Voandzeia subterranea) seeds. Journal of Food Engineering, 86: 91-99.
• Karababa, E., 2006. Physical properties of popcorn kernels. Journal of Food Engineering, 72: 100-107.
• Kashiri, M., Kashaninejad, M., Aghajani, N., 2010. Modeling water absorption of sorghum during soaking. Latin American Applied Research, 40: 383-388.
• Leopold, A.C., 1983. Volumetric components of seed imbibition. Plant Physiology, 73: 677-680.
• Maskan, M., 2001. Effect of maturation and processing on water uptake characteristics of wheat. Journal of Food Engineering, 47: 51-57.
• Mendes, U.C., Resende, O., Almeida, D.P., 2011. Form, size and volumetric expansion of adzuki beans (Vigna angula¬ris) during soaking. Food Science and Technology, 31: 703-709.
• Peleg, M., 1988. An empirical model for the description of moisture sorption curves. Journal of Food Science, 53: 1216-1219.
• Perez, J.H., Tanaka, F., Uchino, T., 2011. Comparative 3D simulation on water absorption and hygroscopic swelling in Japonica rice grains under various isothermal soaking con¬ditions. Food Research International, 44: 2615-2623.
• Sayar, S., Turhan, M., Köksel, H., 2016. Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking. International Agrophysics, 30: 75-81.
• Singh, B.P.N., Kulsherstha, S.P., 1987. Kinetics of water sorption by soybean and pigeonpea grains. Journal of Food Science, 52: 1538-1544.
• Sobukola, O.P., Abayomi, H.T., 2011. Physical properties and rehydration characteristics of different varieties of maize (Zea mays L.) and cowpea (Vigna unguiculata L. Walp) seeds. Journal of Food Processing and Preservation, 35: 299-307.
• Taiwo, K.A., Akanbi, C.T., Ajibola, O.O., 1998. Regression relationships for the soaking and cooking properties of two cowpea varieties. Journal of Food Engineering, 37: 331-344.
• Tang, J., Sokhansanj, S., 1993. Geometric changes in lentil seeds caused by drying. Journal of Agricultural Engineering Research, 56: 313-326.
• Turhan, M., Sayar, S., Gunasekaran, S., 2002. Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering, 53: 153-159.
• Yadav, B.K., Jindal, V.K., 2007. Dimensional changes in milled rice (Oryza sativa L.) kernel during cooking in relation to its physicochemical properties by image analysis. Journal of Food Engineering, 81: 710-720.