KARABUĞDAYIN NEM ADSORPSİYON ÖZELLİKLERİNİN BELİRLENMESİ

Öz

Karabuğdayın denge nem içerikleri (DNİ), farklı doygun tuz çözeltileri kullanılarak 0.22-0.94 su aktivitesi (aw) aralığında ve 15℃ sıcaklıkta belirlenmiştir. Elde edilen DNİ, 10 farklı sorpsiyon eşitliği (BET, GAB, Halsey, Henderson, Caurie, Iglesias-Chirife, Oswin, Smith, White-Eiring ve Peleg) kullanılarak çözümlenmiş ve karabuğdayın sorpsiyon eğrilerinin belirlenmesinde kullanılabilecek en uygun model belirlenmiştir. Karabuğday örneklerinin sorpsiyon eğrilerin belirlenmesinde en uygun modelin yüksek R2 (0.998-0.999) ve düşük %P (0.542-0.733) ve %RMSE (0.001-0.104) değerleri ile BET ve Peleg eşitlikleri olduğu tespit edilmiştir. Karabuğday örneklerinin DNİ’nin artan su aktivitesi ile birlikte arttığı ve izotermin Tip II’ye uygun olduğu görülmüştür. BET ve GAB eşitlikleri kullanılarak hesaplanan tek tabaka su içeriğinin ise sırasıyla %3.68 ve % 4.86 olduğu tespit edilmiştir.

Anahtar Kelimeler

• Denge nem içeriği,sorpsiyon,izoterm,tek tabaka su içeriği,pseudo-tahıl

DETERMINATION OF MOISTURE ADSORPTION PROPERTIES OF BUCKWHEAT

Öz

The equilibrium moisture contents (EMC) of buckwheat were determined by different saturated salt solutions in the water activity (aw) range of 0.22-0.94 at 15℃. EMCs were calculated by 10 different sorption equations (BET, GAB, Halsey, Henderson, Caurie, Iglesias-Chirife, Oswin, Smith, White-Eiring and Peleg) and best model for curves of buckwheat was determined. The fittest models were BET and Peleg with the regard of the highest R2 (0.998-0.999) and the lowest P% (0.542-0.733) and RMSE% (0.001-0.104). The EMC of buckwheat increased with increasing rate of aw and isotherm was found as Type II. The monolayer water content calculated with BET and GAB were determined to be 3.68% and 4.86%, respectively.

Anahtar Kelimeler

• Equilibrium moisture contents,sorption,isotherm,monolayer water content,pseudo-cereal

Kaynakça

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