Ali YILDIRIM, Mustafa BAYRAM, Mehmet Durdu ÖNER

97

Hydration kinetics o f ultrasound treated chickpeas( cider arietinum l.) during soaking

Bu çalışmada, yüksek enerjiye sahip ultrasonik ses dalgalarının suda bekletme sırasında nohutunsu emme kapasitesine etkisi incelenmiştir. Elde edilen deneysel sonuçlara, Asimptotik birinciderece modeli uygulanmış ve hidrasyon katsayıları (kH) hesaplanmıştır. Nohut numunelerine, 20,30, 40, 50, 60, 70 ve 80 oC sıcaklıklarında normal ıslatma işlemi uygulanmıştır. Nohutta ultrasonikses dalgalarının etkisinin belirlenmesi amacıyla belirtilen ıslatma işlemi 25 kHz 100 W ve 25 kHz300 Wlik 2 farklı ultrasonik ses dalgası uygulaması ile birlikte yapılmıştır. Sıcaklığın 20oCden80 o C artırılmasıyla, hidrasyon katsayısı (kH) 7.33x10-5 s -1 den 39.54x10-5 s -1ye arttığıbelirlenmiştir. 25 kHz 100 Wlık ultrasonik ses dalgası kullanıldığında, model için hidrasyonkatsayısı (kH) aynı sıcaklık aralığında 10.18x1 0-5 s -1 ve 43.71x10-5 s -1 olarak bulunmuştur. Yüksekgüçteki 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 sıcaklığı60.8 0 oC olarak bulunmuştur. Aktivasyon enerji değerleri 60 o Cnin altında ve üzerinde sırasıyla32.01 ve 5.89 kJ/mol olarak bulunmuştur. Hidrasyon katsayılarının artması, su absorpsiyon hızınınartmasını, böylelikle nohutun daha kısa sürede yumuşamasını ve pişmesini sağlamaktadır.

Ultrason uygulanmış nohutların ( c ider arietinum l.) hidrasyon kinetiği

In this study, effect of ultrasounds with high energy on water absorption capacity of chickpea wasexamined during soaking process. Asimptotik first order model was applied to experimentalresults and water hydration rate constant (kH) was calculated. Normal soaking process was appliedto chickpea samples at 20, 30, 40, 50, 60, 70 and 80 o C temperatures. In order to determining theeffects of ultrasound in chickpea, soaking process was made with two different ultrasounds such as25 kHz 100 W and 25 kHz 300 W. Increase in temperature from 20 to 80 oC increased thepredicted 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 as60.80 oC. Activation energy values using hydration rate constant below and above 60 oC wasfound 32.01 and 5.89 kJ/mol, respectively. Increase in hydration rate constant increase the waterabsorption rate which provides chickpea to soften and cookin a shorter time.
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Harran Üniversitesi Ziraat Fakültesi Dergisi-Cover
  • ISSN: 1300-6819
  • Yayın Aralığı: Yılda 4 Sayı
  • Yayıncı: İbrahim TOBİ
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