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

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 (Deq) 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.

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

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 (Deq) 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.

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APA Yıldırım, A. & Atasoy, A. F. (2017). Change in Weight and Dimensions of Cowpea (Vigna unguiculata L. walp.) during Soaking . Harran Tarım ve Gıda Bilimleri Dergisi , 21 (4) , 420-430 . DOI: 10.29050/harranziraat.330112