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

Yıl 2017, Cilt: 21 Sayı: 4, 420 - 430, 20.12.2017

Ali Yıldırım , Ahmet Ferit Atasoy

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

Cited By: 3

Öz

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.

Anahtar Kelimeler

Peleg model, Börülce, Islatma, Boyut

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

Öz

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.

Anahtar Kelimeler

Peleg model, Cowpea, Soaking, Dimension

Kaynakça

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