Effect of Ultrasound Pre-treatment on the Physical Characteristics of Corn During Drying

Zana Karaboğa; Ali Yıldırım

doi:10.18016/ksutarimdoga.vi.970780

EN TR

Effect of Ultrasound Pre-treatment on the Physical Characteristics of Corn During Drying

Abstract

In this study, the effect of some pre-treatments (conventional and 40 kHz 200 W ultrasound soaking) on corn drying was studied. One-hour pre-treated corn samples were dried at 80, 90 and 100 °C in the laboratory type convective air dryer for 240 min time. The moisture contents and physical characteristics such as length, width, thickness, equivalent diameter, equivalent volume, sphericity, thousand kernel weight and hectoliter weight of pre-treated corn samples at each temperature were analyzed for every 60 min during 240 min drying. When the conventional and ultrasound soaking pre-treatments were compared in the temperature range of 80-100 °C during 240 minutes drying of corn, the changes in the reduction rates in moisture content, thousand-kernel weight, hectoliter weight, equivalent diameter and equivalent volume values were 77-86% and 87-90%, 24-27% and 26-29%, 10-13% and 19-20%, 3-10% and 4-9%, 9-25% and 11-25%, respectively. When the results of the research were analyzed, the effect of ultrasound pre-treatment, drying temperature and drying time on moisture content, dimensions (length, width, thickness), equivalent diameter, equivalent volume, sphericity, thousand kernel weight and hectoliter weight of corn grains were found to be significant (P≤0.05).

Keywords

Ultrases Ön İşleminin Mısırın Kurutma Sırasındaki Fiziksel Özelliklerine Etkisi

Öz

Bu çalışmada, bazı ön işlemlerin (geleneksel ve 40 kHz 200 W ultrases ıslatma) mısırın kurutma sırasındaki etkisi incelenmiştir. Bir saat ön işlem görmüş mısır numuneleri, laboratuvar tipi konveksiyon hava kurutucusunda 80, 90 ve 100 °C'de 240 dakika süreyle kurutulmuştur. 240 dakikalık kurutma süresince her 60 dakikada bir ön işlem görmüş mısır numunelerinin uzunluk, genişlik, kalınlık, eşdeğer çap, eşdeğer hacim, küresellik, bin tane ağırlığı ve hektolitre ağırlığı gibi fiziksel özellikleri ve nem miktarları analiz edilmiştir. Mısırların 240 dakikalık kurutma sırasında 80-100 °C'lik sıcaklık aralığı için geleneksel ve ultrases ıslatma ön işlemleri kıyaslandığında, nem, bin tane ağırlığı, hektolitre ağırlığı, eşdeğer çap ve eşdeğer hacim değerlerindeki azalma oranlarının değişimleri sırasıyla %77-86 ve %87-90, %24-27 ve %26- 29, %10-13 ve %19-20, %3-10 ve %4-9, %9-25 ve %11-25 şeklinde olmuştur. Araştırmanın sonuçları analiz edildiğinde, ultrasonik ön işleminin, kurutma sıcaklığının ve kurutma süresinin mısır tanelerinin nem içeriğine, boyutlara (uzunluk, genişlik, kalınlık), eşdeğer çap, eşdeğer hacim, küresellik, bin tane ağırlığına ve hektolitre ağırlığına etkisi önemli bulunmuştur (P≤0.05).

Anahtar Kelimeler

Supporting Institution

Harran Üniversitesi HÜBAB Birimi

Project Number

18173

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Details

Primary Language

English

Subjects

Agricultural, Veterinary and Food Sciences

Journal Section

Research Article

Authors

Zana Karaboğa ^*
0000-0002-1836-588X
Türkiye

Ali Yıldırım
0000-0001-7226-1902
Türkiye

Publication Date

October 31, 2022

Submission Date

July 13, 2021

Acceptance Date

October 22, 2021

Published in Issue

Year 2022 Volume: 25 Number: 5

DOI

https://doi.org/10.18016/ksutarimdoga.vi.970780

IZ

https://izlik.org/JA46KY56AK

Cite

RIS / Bibtex

APA

Karaboğa, Z., & Yıldırım, A. (2022). Effect of Ultrasound Pre-treatment on the Physical Characteristics of Corn During Drying. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(5), 1154-1162. https://doi.org/10.18016/ksutarimdoga.vi.970780