Determination of Some Chemical and Physical Properties of Sakiz Faba Bean (Vicia Faba L. Var. Major)

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dc.contributor.authorHaciseferogullari, Haydar
dc.contributor.authorGezer, I
dc.contributor.authorBahtlyarca, Y
dc.contributor.authorMenges, Hasan Oktay
dc.date.accessioned2020-03-26T16:45:33Z
dc.date.available2020-03-26T16:45:33Z
dc.date.issued2003
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, some chemical and physical properties of faba bean (Vicia faba L. Var. major) grown up in Antalya region have been determined. Chemical properties such as dry matter, total energy, crude protein, crude cellulose, crude oil, mineral elements-Ca, P, K, Na, S, Al, Ba-and physical properties such as dimensions, weight, thickness, geometric mean diameter, sphericity, bulk density, volume, porosity, projected area, 1000 grain mass, terminal velocity and the rupture strength of grains involved in the study. The total energy, crude protein, crude cellulose and crude oil contents (as percentage in dry matter) of faba bean are found as 18.87 MJ/kg, 29.63%, 6.39% and 1.06% respectively, and all elements determined in the research are listed in the text. The values of length, width, thickness, weight, geometric mean diameter and sphericity of faba bean are determined as 20.39, 14.54, 7.86 mm, 1.31 g, 13.25 mm and 0.651 for 10.90% moisture content, respectively. In the some moisture content, projected area, volume, 1000 grain mass, bulk density, kernel density, porosity and terminal velocity were measured as 2.79 cm(2), 1210 mm(3), 1349.34 g, 608.17 kg/m(3), 1248 kg/m(3), 51.48%, 4.94 m/s respectively. In addition, the rupture strength values of faba bean grains were varied between 310.83 and 542.38 N. (C) 2003 Elsevier Ltd. All rights reserved.en_US
dc.identifier.citationHaciseferogullari, H., Gezer, I., Bahtlyarca, Y., Menges, H. O., (2003). Determination of Some Chemical and Physical Properties of Sakiz Faba Bean (Vicia Faba L. Var. Major). Journal of Food Engineering, 60(4), 475-479. DOİ: 10.1016/S0260-8774(03)00075-X
dc.identifier.doi10.1016/S0260-8774(03)00075-Xen_US
dc.identifier.endpage479en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage475en_US
dc.identifier.urihttps://dx.doi.org/10.1016/S0260-8774(03)00075-X
dc.identifier.urihttps://hdl.handle.net/20.500.12395/18413
dc.identifier.volume60en_US
dc.identifier.wosWOS:000185411600017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorHaciseferogullari, Haydar
dc.institutionauthorBahtlyarca, Y
dc.institutionauthorMenges, Hasan Oktay
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectVicia fabaen_US
dc.subjectPhysical propertiesen_US
dc.subjectChemical propertiesen_US
dc.titleDetermination of Some Chemical and Physical Properties of Sakiz Faba Bean (Vicia Faba L. Var. Major)en_US
dc.typeArticleen_US

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