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Ultrases Ön İşleminin Mısırın Kurutma Sırasındaki Fiziksel Özelliklerine Etkisi

Yıl 2022, , 1154 - 1162, 31.10.2022

Zana Karaboğa , Ali Yıldırım

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

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

Mısır Ultrases Ön işlemi Kurutma Fiziksel Karakteristikler Sıcaklık

Destekleyen Kurum

Harran Üniversitesi HÜBAB Birimi

Proje Numarası

18173

Kaynakça

  • Adebowale KO, Olu-Owolabi BI, Olawumi EK, Lawal OS 2005. Functional Properties of Native, Physically and Chemically Modified Breadfruit (Artocarpus Artilis) Starch. Industrial Crops and Products, 21: 343-351.
  • Alibaş İ 2012. Sıcak Havayla Kurutulan Enginar (Cynara cardunculus L. var. scolymus) Dilimlerinin Kuruma Eğrilerinin Tanımlanmasında Yeni Bir Modelin Geliştirilmesi ve Mevcut Modellerle Kıyaslanması. Uludağ Üniversitesi, Ziraat Fakültesi Dergisi, 26(1): 49-61.
  • Altinel B 2002. Sanayide Kullanılan Mısır ile Kuru Öğütme ve Ürünlerinin Bazı Özellikleri. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 91s.
  • Ampah 2011. Effect of Rewetting and Drying on Selected Physical Properties of Asontem Cowpea Variety. Master of Science in Food and Postharvest Engineering. Department of Agricultural Engineering. Kwame Nkrumah University, 128p.
  • Anonymous 1999. American Association of Cereal Chemists. Approved Methods of the AACC Method 55-10.01.
  • Association of Official Analytical Chemists International (AOAC) 1990. Official Methods of Analysis. 15th edn (edited by. K. Helrich). Arlington, VA: Association of Official Analytical Chemists Inc. Pp: 1028-1039.
  • Babaoğlu M 2005. Mısır ve Tarımı. Trakya Tarımsal Araştırma Enstitüsü Müdürlüğü, Edirne. Bart-Plange A, Baryeh EA 2003. The Physical Properties of Category B Cocoa Beans. Journal of Food Engineering 60: 219-227.
  • Bayram M, Öner MD, Kaya A 2004. Influence of Soaking on the Dimensions and Colour of Soybean for Bulgur Production. Journal of Food Engineering, 61: 331-339.
  • Carcel JA, Garcia-Perez JV, Riera E, Mulet A 2007. Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon. Drying Technol., 25(1): 185-193.
  • Chen Z, Guo X, Wu T 2016. A Novel Dehydration Technique for Carrot Slices Implementing Ultrasound and Vacuum Drying Methods. Ultrasonics Sonochemistry, 30: 28-34.
  • De La Fuente-Blanco S, De Sarabia ERF, Acosta-Aparicio VM, Blanco-Blanco A, Gallego-Juarez JA 2006. Food Drying Process by Power Ultrasound. Ultrasonics, 44: 523-527.
  • Efe E, Bek Y, Şahin M 2000. SPSS’te Çözümleri ile İstatistik Yöntemleri II. Kahramanmaraş Sütçü İmam Üniversitesi Rektörlüğü, Kahramanmaraş, Yayın:10, 200s.
  • Fernandes FA, Gallao MI, Rodrigues S 2008. Effect of Osmotic Dehydration and Ultrasound Pre-treatment on Cell Structure: Melon Dehydration. LWT-Food Sci. Technol., 41(4): 604-610.
  • Fernandes FA, Gallao MI, Rodrigues S 2009. Effect of Osmosis and Ultrasound on Pineapple Cell Tissue Structure During Dehydration. Journal of Food Engineering, 90(2): 186-190.
  • Fernandes FA, Rodrigues S 2007. Ultrasound as Pre-treatment for Drying of Fruits: Dehydration of Banana. Journal of Food Engineering, 82(2): 261-267.
  • Gallego-Juarez JA, Riera E, Dee La Fuente Blanco S, Rodriguez-Corral G, Acosta-Aparicio VM Blanco A 2007. Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technol., 25(11): 1893-1901.
  • Garcia-Noguera J, Oliveira FI, Gallao MI, Weller CL, Rodrigues S, Fernandes FA 2010. Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency. Drying Technol., 28(2): 294-303.
  • Garcia-Perez JV, Carcel JA, Benedito J, Mulet A 2007. Power Ultrasound Mass Transfer Enhancement in Food Drying. Food Bioprod. Process., 85(3): 247-254.
  • Jafari A, Zare D 2017. Ultrasound-Assisted Fluidized Bed Drying of Paddy: Energy Consumption and Rice Quality Aspects. Drying Technol., 35(7): 893-902.
  • Karimi M, Kheiralipour K, Tabatabaeefar A, Khoubakht GM, Naderi M, Heidarbeigi K 2009. The Effect of Moisture Content on Physical Properties of Wheat. Pakistan Journal of Nutrition, 8(1): 90-95.
  • Karki B 2009. Use of High-Power Ultrasound During Soy Protein Production and Study of its Effect on Functional Properties of Soy Protein Isolate. Unpublished Ph.D. Dissertation, Iowa State University: Ames, United States America, 97p.
  • Kaygısız A, Tümer R 2009. Kahramanmaraş Ili Süt Sığırcılığı Işletmelerinin Yapısal Özellikleri: 3. Hayvan Besleme Alışkanlıkları. KSÜ Doğa Bilimleri Dergisi, 12(1): 48-52.
  • Lilhare SF, Bawane NG 2012. Drying Rate Analysis of Different Size Paddy Processed Under Various Drying Conditions in L.S.U Dryer. International Journal of Engineering Research and Technology (IJERT), 1(7): 2278-0181.
  • Miano AC, Ibarz A, Augusto PED 2017. Ultrasound Technology Enhances the Hydration of Corn Kernels Without Affecting Their Starch Properties. Journal of Food Engineering, 197: 34-43.
  • Mohsenin N 1986. Physical Properties of Plants and Animal Materials. Gordon and Breach Science Publishers, Pp. 278-286.
  • Nowacka M, Wiktor A, Sledz M, Jurek N, Witrowa- Rajchert D 2012. Drying of Ultrasound Pretreated Apple and its Selected Physical Properties. Journal of Food Engineering, 113(3): 427-433.
  • Özdemir M, Devres YO 1999. The Thin Layer Drying Characteristics of Hazelnuts during Roasting, Journal of Food Engineering, 42(4): 225-233.
  • Özler S, Ergüneş G, Tarhan S 2006. Mısırda Farklı Ön İşlemlerin Kuruma Hızına Etkisi. OMÜ Ziraat Fakültesi Dergisi, 21(2): 160-166.
  • Pan Z, Eckhoff SR, Paulsen MR, Lıtchfıeld JB 1996. Physical Properties and Dry-Milling Characteristics of Six Selected High-Oil Maize Hybrids, Cereal Chemistry, 73(5): 517-520.
  • Peplinski AJ, Paulis JW, Bietz JA, Pratt RC 1994. Drying of High-Moisture Corn: Changes in Properties and Physical Quality. Cereal Chemistry, 71(2): 129-133.
  • Peplinski AJ, Paulsen MR, Bouzaher A 1992. Physical, Chemical, and Dry-Milling Properties of Corn of Varying Density and Breakage Susceptibility, Cereal Chemistry, 69(4): 397-400.
  • Polatcı H, Altuntas E, Tarhan S 2020. Water Absorption and Physical Characteristics of Maize (Zea mays L.) Varieties. Journal of Agricultural Faculty of Gaziosmanpasa University, 37(3): 123-129.
  • Rodriguez O, Santacatalina JV, Simal S, Garcia-Perez JV, Femenia A, Rossello C 2014. Influence of Power Ultrasound Application on Drying Kinetics of Apple and its Antioxidant and Microstructural Properties. Journal of Food Engineering, 129: 21-29.
  • Rooney LW, Suhendro EL 2000. Food Quality of Corn. Texas A&M University, Texas, 1-38 (unpublished).
  • Saygı M, Toklu F 2016. Çukurova Koşullarında Yetiştirilen Bazı Atdişi Mısır (Zea mays indentata Sturt.) Çeşitlerinin Önemli Bitkisel Karakterler, Verim Komponentleri ve Dane Verimi Yönünden Değerlendirilmesi. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 34: 3-163.
  • Schossler K, Jager H, Knorr D 2012. Novel Contact Ultrasound System for the Accelerated Freeze-Drying of Vegetables. Innov. Food Sci. Emerg. Technol., 16: 113-120.
  • Singh B, Pandey S, Pal AK, Singh J, Rai M 2005. Correlation and Path Coefficient Analysis in Asiatic Carrot. Veg. Sci., 32(2): 136-139.
  • Stroshine R, Hamann D 1995. Physical Properties of Agricultural Materials and Food Products. Course Manual, Purdue University, Indiana.
  • Tüfekçi S, Özkal SG 2015. Gıdaların Kurutulmasında Ultrases Kullanımı. Pamukkale Üniversitesi Mühendislik Bilimi Dergisi, 21(9): 408-413.
  • Tuncel NB, Yılmaz N, Kocabıyık H, Öztürk N, Tuncel M 2010. The Effects of Infrared and Hot Air Drying on Some Properties of Corn (Zea Mays). Journal of Food, Agriculture and Environment, 8(1): 63-68.
  • Üçer N, Kılıçkan A, Yalçın B 2010. Effects of Moisture Content on Some Physical Properties of Red Pepper (Capsicum Annuum L.) Seed. African Journal of Biotechnology, 9(24): 3555-3562.
  • Ulusoy K, Karakaya M 2011. Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. Gıda, 36(2): 113-120. Varnamkhasti M, Mobli H, Jafari A, Keyhani AR, Soltanabadi MH, Rafiee S, Kheiralipour K 2008. Some Physical Properties of Rough Rice (Oryza Sativa) Grain. Journal of Cereal Science, 47: 496-501.
  • Varnamkhasti MG, Mobli H, Jafari A, Rafiee S, Soltanabadi MH, Kheiralipour K 2007. Some Engineering Properties of Paddy (var. sazandegi). International Journal of Agriculture and Biology. 9: 763-766.
  • Vartanlı S, Emeklier HY 2007. Ankara Koşullarında Hibrit Mısır Çeşitlerinin Verim ve Kalite Özelliklerinin Belirlenmesi. Tarım Bilimleri Dergisi, 13(3): 195-202.
  • Williams PC, Nakoul H, Singh KB 1983. Relation Ship Between Cooking Time and Some Physical Characteristics in Chick Peas (Cicer Arietinum L.). Journal of the Science of Food and Agriculture, 492-496.
  • Yıldırım A, Atasoy AF 2017. Change in Weight and Dimensions of Cowpea (Vigna unguiculata L. walp.) During Soaking. Harran Tarım ve Gıda Bilimleri, 21(4): 420-430.
  • Yıldırım A, Bayram M, Öner MD 2009. Nohuttaki (Cicer Arietinum L) Su Difüzyon Katsayılarına Sıcaklık ve Ultrasonic Ses Dalgalarının Etkisi. 6.Gıda Mühendisliği Kongresi, 06-08 Kasım, ANTALYA.
  • Yıldırım A, Öner MD 2005. Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinum L.) During Soaking with Ultrasound Treatment. International Journal of Food Properties, 18: 1359-1372.
  • Yılmaz S 2010. Mısırın Dinlendirmeli Kurutma Davranışının İncelenmesi. Trakya Üniversitesi Fen Bilimleri Enstitüsü Makine Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, Edirne, 93s.
  • Youssef MM 1978. A Study of Factors Affecting the Cook Ability of Faba Beans (Vicia Faba L.). Ph. D. Thesis, College of Agricultural University of Alexandria, Alexandria, EGYPT.
  • Yuan J, Flores RA 1996. Laboratory Dry-Milling Performance of White Corn: Effect of Physical and Chemical Corn Characteristics, Cereal Chemistry, 73(5): 574-578.
  • Yüksel Y, Elgün A 2013. Buğdayın Islatılması Sırasında Ultrason İşlemi Uygulamanın Tanenin Su Absorbsiyonu Üzerine Etkisi. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 15(2): 1-14.
  • Zhang Y, Darlington H, Jones HD, Halford NG, Napier JA, Davey MR, Lazzeri PA, Shewry PR 2003. Expression of the Gamma-Zein Protein of Maize in Seeds of Transgenic Barley: Effects on Grain Composition and Properties. Theor. Appl. Genet., 106: 1139-1146.

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

Yıl 2022, , 1154 - 1162, 31.10.2022

Zana Karaboğa , Ali Yıldırım

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

Öz

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).

Anahtar Kelimeler

Corn Ultrasound Pre-treatment Drying Physical Characteristics Temperature

Proje Numarası

18173

Kaynakça

  • Adebowale KO, Olu-Owolabi BI, Olawumi EK, Lawal OS 2005. Functional Properties of Native, Physically and Chemically Modified Breadfruit (Artocarpus Artilis) Starch. Industrial Crops and Products, 21: 343-351.
  • Alibaş İ 2012. Sıcak Havayla Kurutulan Enginar (Cynara cardunculus L. var. scolymus) Dilimlerinin Kuruma Eğrilerinin Tanımlanmasında Yeni Bir Modelin Geliştirilmesi ve Mevcut Modellerle Kıyaslanması. Uludağ Üniversitesi, Ziraat Fakültesi Dergisi, 26(1): 49-61.
  • Altinel B 2002. Sanayide Kullanılan Mısır ile Kuru Öğütme ve Ürünlerinin Bazı Özellikleri. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, 91s.
  • Ampah 2011. Effect of Rewetting and Drying on Selected Physical Properties of Asontem Cowpea Variety. Master of Science in Food and Postharvest Engineering. Department of Agricultural Engineering. Kwame Nkrumah University, 128p.
  • Anonymous 1999. American Association of Cereal Chemists. Approved Methods of the AACC Method 55-10.01.
  • Association of Official Analytical Chemists International (AOAC) 1990. Official Methods of Analysis. 15th edn (edited by. K. Helrich). Arlington, VA: Association of Official Analytical Chemists Inc. Pp: 1028-1039.
  • Babaoğlu M 2005. Mısır ve Tarımı. Trakya Tarımsal Araştırma Enstitüsü Müdürlüğü, Edirne. Bart-Plange A, Baryeh EA 2003. The Physical Properties of Category B Cocoa Beans. Journal of Food Engineering 60: 219-227.
  • Bayram M, Öner MD, Kaya A 2004. Influence of Soaking on the Dimensions and Colour of Soybean for Bulgur Production. Journal of Food Engineering, 61: 331-339.
  • Carcel JA, Garcia-Perez JV, Riera E, Mulet A 2007. Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon. Drying Technol., 25(1): 185-193.
  • Chen Z, Guo X, Wu T 2016. A Novel Dehydration Technique for Carrot Slices Implementing Ultrasound and Vacuum Drying Methods. Ultrasonics Sonochemistry, 30: 28-34.
  • De La Fuente-Blanco S, De Sarabia ERF, Acosta-Aparicio VM, Blanco-Blanco A, Gallego-Juarez JA 2006. Food Drying Process by Power Ultrasound. Ultrasonics, 44: 523-527.
  • Efe E, Bek Y, Şahin M 2000. SPSS’te Çözümleri ile İstatistik Yöntemleri II. Kahramanmaraş Sütçü İmam Üniversitesi Rektörlüğü, Kahramanmaraş, Yayın:10, 200s.
  • Fernandes FA, Gallao MI, Rodrigues S 2008. Effect of Osmotic Dehydration and Ultrasound Pre-treatment on Cell Structure: Melon Dehydration. LWT-Food Sci. Technol., 41(4): 604-610.
  • Fernandes FA, Gallao MI, Rodrigues S 2009. Effect of Osmosis and Ultrasound on Pineapple Cell Tissue Structure During Dehydration. Journal of Food Engineering, 90(2): 186-190.
  • Fernandes FA, Rodrigues S 2007. Ultrasound as Pre-treatment for Drying of Fruits: Dehydration of Banana. Journal of Food Engineering, 82(2): 261-267.
  • Gallego-Juarez JA, Riera E, Dee La Fuente Blanco S, Rodriguez-Corral G, Acosta-Aparicio VM Blanco A 2007. Application of High-Power Ultrasound for Dehydration of Vegetables: Processes and Devices. Drying Technol., 25(11): 1893-1901.
  • Garcia-Noguera J, Oliveira FI, Gallao MI, Weller CL, Rodrigues S, Fernandes FA 2010. Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency. Drying Technol., 28(2): 294-303.
  • Garcia-Perez JV, Carcel JA, Benedito J, Mulet A 2007. Power Ultrasound Mass Transfer Enhancement in Food Drying. Food Bioprod. Process., 85(3): 247-254.
  • Jafari A, Zare D 2017. Ultrasound-Assisted Fluidized Bed Drying of Paddy: Energy Consumption and Rice Quality Aspects. Drying Technol., 35(7): 893-902.
  • Karimi M, Kheiralipour K, Tabatabaeefar A, Khoubakht GM, Naderi M, Heidarbeigi K 2009. The Effect of Moisture Content on Physical Properties of Wheat. Pakistan Journal of Nutrition, 8(1): 90-95.
  • Karki B 2009. Use of High-Power Ultrasound During Soy Protein Production and Study of its Effect on Functional Properties of Soy Protein Isolate. Unpublished Ph.D. Dissertation, Iowa State University: Ames, United States America, 97p.
  • Kaygısız A, Tümer R 2009. Kahramanmaraş Ili Süt Sığırcılığı Işletmelerinin Yapısal Özellikleri: 3. Hayvan Besleme Alışkanlıkları. KSÜ Doğa Bilimleri Dergisi, 12(1): 48-52.
  • Lilhare SF, Bawane NG 2012. Drying Rate Analysis of Different Size Paddy Processed Under Various Drying Conditions in L.S.U Dryer. International Journal of Engineering Research and Technology (IJERT), 1(7): 2278-0181.
  • Miano AC, Ibarz A, Augusto PED 2017. Ultrasound Technology Enhances the Hydration of Corn Kernels Without Affecting Their Starch Properties. Journal of Food Engineering, 197: 34-43.
  • Mohsenin N 1986. Physical Properties of Plants and Animal Materials. Gordon and Breach Science Publishers, Pp. 278-286.
  • Nowacka M, Wiktor A, Sledz M, Jurek N, Witrowa- Rajchert D 2012. Drying of Ultrasound Pretreated Apple and its Selected Physical Properties. Journal of Food Engineering, 113(3): 427-433.
  • Özdemir M, Devres YO 1999. The Thin Layer Drying Characteristics of Hazelnuts during Roasting, Journal of Food Engineering, 42(4): 225-233.
  • Özler S, Ergüneş G, Tarhan S 2006. Mısırda Farklı Ön İşlemlerin Kuruma Hızına Etkisi. OMÜ Ziraat Fakültesi Dergisi, 21(2): 160-166.
  • Pan Z, Eckhoff SR, Paulsen MR, Lıtchfıeld JB 1996. Physical Properties and Dry-Milling Characteristics of Six Selected High-Oil Maize Hybrids, Cereal Chemistry, 73(5): 517-520.
  • Peplinski AJ, Paulis JW, Bietz JA, Pratt RC 1994. Drying of High-Moisture Corn: Changes in Properties and Physical Quality. Cereal Chemistry, 71(2): 129-133.
  • Peplinski AJ, Paulsen MR, Bouzaher A 1992. Physical, Chemical, and Dry-Milling Properties of Corn of Varying Density and Breakage Susceptibility, Cereal Chemistry, 69(4): 397-400.
  • Polatcı H, Altuntas E, Tarhan S 2020. Water Absorption and Physical Characteristics of Maize (Zea mays L.) Varieties. Journal of Agricultural Faculty of Gaziosmanpasa University, 37(3): 123-129.
  • Rodriguez O, Santacatalina JV, Simal S, Garcia-Perez JV, Femenia A, Rossello C 2014. Influence of Power Ultrasound Application on Drying Kinetics of Apple and its Antioxidant and Microstructural Properties. Journal of Food Engineering, 129: 21-29.
  • Rooney LW, Suhendro EL 2000. Food Quality of Corn. Texas A&M University, Texas, 1-38 (unpublished).
  • Saygı M, Toklu F 2016. Çukurova Koşullarında Yetiştirilen Bazı Atdişi Mısır (Zea mays indentata Sturt.) Çeşitlerinin Önemli Bitkisel Karakterler, Verim Komponentleri ve Dane Verimi Yönünden Değerlendirilmesi. Ç.Ü. Fen ve Mühendislik Bilimleri Dergisi, 34: 3-163.
  • Schossler K, Jager H, Knorr D 2012. Novel Contact Ultrasound System for the Accelerated Freeze-Drying of Vegetables. Innov. Food Sci. Emerg. Technol., 16: 113-120.
  • Singh B, Pandey S, Pal AK, Singh J, Rai M 2005. Correlation and Path Coefficient Analysis in Asiatic Carrot. Veg. Sci., 32(2): 136-139.
  • Stroshine R, Hamann D 1995. Physical Properties of Agricultural Materials and Food Products. Course Manual, Purdue University, Indiana.
  • Tüfekçi S, Özkal SG 2015. Gıdaların Kurutulmasında Ultrases Kullanımı. Pamukkale Üniversitesi Mühendislik Bilimi Dergisi, 21(9): 408-413.
  • Tuncel NB, Yılmaz N, Kocabıyık H, Öztürk N, Tuncel M 2010. The Effects of Infrared and Hot Air Drying on Some Properties of Corn (Zea Mays). Journal of Food, Agriculture and Environment, 8(1): 63-68.
  • Üçer N, Kılıçkan A, Yalçın B 2010. Effects of Moisture Content on Some Physical Properties of Red Pepper (Capsicum Annuum L.) Seed. African Journal of Biotechnology, 9(24): 3555-3562.
  • Ulusoy K, Karakaya M 2011. Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı. Gıda, 36(2): 113-120. Varnamkhasti M, Mobli H, Jafari A, Keyhani AR, Soltanabadi MH, Rafiee S, Kheiralipour K 2008. Some Physical Properties of Rough Rice (Oryza Sativa) Grain. Journal of Cereal Science, 47: 496-501.
  • Varnamkhasti MG, Mobli H, Jafari A, Rafiee S, Soltanabadi MH, Kheiralipour K 2007. Some Engineering Properties of Paddy (var. sazandegi). International Journal of Agriculture and Biology. 9: 763-766.
  • Vartanlı S, Emeklier HY 2007. Ankara Koşullarında Hibrit Mısır Çeşitlerinin Verim ve Kalite Özelliklerinin Belirlenmesi. Tarım Bilimleri Dergisi, 13(3): 195-202.
  • Williams PC, Nakoul H, Singh KB 1983. Relation Ship Between Cooking Time and Some Physical Characteristics in Chick Peas (Cicer Arietinum L.). Journal of the Science of Food and Agriculture, 492-496.
  • Yıldırım A, Atasoy AF 2017. Change in Weight and Dimensions of Cowpea (Vigna unguiculata L. walp.) During Soaking. Harran Tarım ve Gıda Bilimleri, 21(4): 420-430.
  • Yıldırım A, Bayram M, Öner MD 2009. Nohuttaki (Cicer Arietinum L) Su Difüzyon Katsayılarına Sıcaklık ve Ultrasonic Ses Dalgalarının Etkisi. 6.Gıda Mühendisliği Kongresi, 06-08 Kasım, ANTALYA.
  • Yıldırım A, Öner MD 2005. Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinum L.) During Soaking with Ultrasound Treatment. International Journal of Food Properties, 18: 1359-1372.
  • Yılmaz S 2010. Mısırın Dinlendirmeli Kurutma Davranışının İncelenmesi. Trakya Üniversitesi Fen Bilimleri Enstitüsü Makine Mühendisliği Ana Bilim Dalı, Yüksek Lisans Tezi, Edirne, 93s.
  • Youssef MM 1978. A Study of Factors Affecting the Cook Ability of Faba Beans (Vicia Faba L.). Ph. D. Thesis, College of Agricultural University of Alexandria, Alexandria, EGYPT.
  • Yuan J, Flores RA 1996. Laboratory Dry-Milling Performance of White Corn: Effect of Physical and Chemical Corn Characteristics, Cereal Chemistry, 73(5): 574-578.
  • Yüksel Y, Elgün A 2013. Buğdayın Islatılması Sırasında Ultrason İşlemi Uygulamanın Tanenin Su Absorbsiyonu Üzerine Etkisi. Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 15(2): 1-14.
  • Zhang Y, Darlington H, Jones HD, Halford NG, Napier JA, Davey MR, Lazzeri PA, Shewry PR 2003. Expression of the Gamma-Zein Protein of Maize in Seeds of Transgenic Barley: Effects on Grain Composition and Properties. Theor. Appl. Genet., 106: 1139-1146.
Toplam 53 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Zana Karaboğa 0000-0002-1836-588X

Ali Yıldırım 0000-0001-7226-1902

Proje Numarası 18173
Yayımlanma Tarihi 31 Ekim 2022
Gönderilme Tarihi 13 Temmuz 2021
Kabul Tarihi 22 Ekim 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

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

21082



2022-JIF = 0.500

2022-JCI = 0.170

Uluslararası Hakemli Dergi (International Peer Reviewed Journal)

       Dergimiz, herhangi bir başvuru veya yayımlama ücreti almamaktadır. (Free submission and publication)

      Yılda 6 sayı yayınlanır. (Published 6 times a year)


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Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
e-ISSN: 2619-9149