HYDRATION KINETICS OF ULTRASOUND TREATED CHICKPEAS (Cider arietinum L.) DURING SOAKING

Yıl 2012, Cilt: 16 Sayı: 4, 26 - 35, 07.03.2014

Ali Yıldırım Mustafa Bayram Mehmet Öner

Öz

In this study, effect of ultrasounds with high energy on water absorption capacity of chickpea was examined during soaking process. Asimptotik first order model was applied to experimental
results and water hydration rate constant (kH) was calculated. Normal soaking process was applied to chickpea samples at 20, 30, 40, 50, 60, 70 and 80 oC temperatures. In order to determining the effects of ultrasound in chickpea, soaking process was made with two different ultrasounds such as 25 kHz 100 W and 25 kHz 300 W. Increase in temperature from 20 to 80 oC increased the predicted water hydration rate constant (kH) from 7.33x10-5 s-1 to 39.54x10-5 s -1 . When 25 kHz 100 W ultrasound applied, water hydration constan (kH) for the same temperature range were found as 10.18x10-5 s-1 - 43.71x10-5 s-1 . Application of high power ultrasound such as 25 kHz 300 W at the same temperature interval was much more affected the water hydration rate constants (kH values 12.33x10-5 - 47.80x10-5 s-1). Gelatinization temperature of chickpea for this study was found as 60.80 oC. Activation energy values using hydration rate constant below and above 60 oC was found 32.01 and 5.89 kJ/mol, respectively. Increase in hydration rate constant increase the water absorption rate which provides chickpea to soften and cookin a shorter time. 

Anahtar Kelimeler

Chickpeas, ultrasound, hydration kinetics, soaking

ULTRASON UYGULANMIŞ NOHUTLARIN (Cider arietinum L.) HİDRASYON KİNETİĞİ

Öz

Bu çalışmada, yüksek enerjiye sahip ultrasonik ses dalgalarının suda bekletme sırasında nohutun su emme kapasitesine etkisi incelenmiştir. Elde edilen deneysel sonuçlara, Asimptotik birinci derece modeli uygulanmış ve hidrasyon katsayıları (kH) hesaplanmıştır. Nohut numunelerine, 20, 30, 40, 50, 60, 70 ve 80 oC sıcaklıklarında normal ıslatma işlemi uygulanmıştır. Nohutta ultrasonik ses dalgalarının etkisinin belirlenmesi amacıyla belirtilen ıslatma işlemi 25 kHz 100 W ve 25 kHz 300 W’lik 2 farklı ultrasonik ses dalgası uygulaması ile birlikte yapılmıştır. Sıcaklığın 20oC’den 80 oC artırılmasıyla, hidrasyon katsayısı (kH) 7.33x10-5 s-1 den 39.54x10-5 s -1’ye arttığı belirlenmiştir. 25 kHz 100 W’lık ultrasonik ses dalgası kullanıldığında, model için hidrasyon katsayısı (kH) aynı sıcaklık aralığında 10.18x10-5 s-1 ve 43.71x10-5 s-1 olarak bulunmuştur. Yüksek güçteki ultrasonik ses dalgalarının (25 kHz 300 W) kullanılmasının, bu etkiyi daha çok arttırdığı (kH değerleri, 12.33x10-5 - 47.80x10-5 s-1) gözlenmiştir. Yapılan çalışmada jelatinizasyon sıcaklığı 60.80 oC olarak bulunmuştur. Aktivasyon enerji değerleri 60 oC’nin altında ve üzerinde sırasıyla 32.01 ve 5.89 kJ/mol olarak bulunmuştur. Hidrasyon katsayılarının artması, su absorpsiyon hızının artmasını, böylelikle nohutun daha kısa sürede yumuşamasını ve pişmesini sağlamaktadır.

Anahtar Kelimeler

Nohut, ultrason, hidrasyon kinetiği, suda bekletme

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