Süne zararlı buğdaylardan aerodinamik özelliklerine göre emgili tanelerin ayrılması üzerine bir araştırma
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, Konya piyasasından temin edilen 2 farklı Bezostaya-1 çeşidi buğdaydan, farklı oranlarda (%3, %5 ve %10) süne emgili tane içeren örnekler hazırlanarak, bu örneklerdeki süne emgili tanelerin, terminal hız farkı prensibinden faydalanılarak ayrılması işlemi, emişli aspirasyon sistemi yardımıyla gerçekleştirilmiştir. Emgi yoğun kısım 4 kez daha ayırıma tabi tutularak, az emgili kısım sağlam ürüne ilave edilerek 5 kademelik ayırma uygulanmıştır. Ayırma işlemi sonunda elde edilen buğday örneklerinin fiziksel, kimyasal ve teknolojik özellikleri tespit edilmiş, uzatmalı sedimentasyon yardımı ile ayrılan kısımların süne emgisindan zarar görme düzeyleri tahmin edilmiştir. Ayrıca bu buğdaylardan, kullanılabilecek özellikte elde edilen unlarda, farinograf ve ekstendsograf testleri ile ekmek denemeleri yapılmış ve bu ekmeklerin fiziksel ve duyusal özelliklerine bakılmıştır. Ayırma işleminde; optimum olarak tespit edilen 13 m/s hızdaki hava akımıyla %50 oranında ayrılan örneklerde, emgili tane oranının % 2'nin altına düştüğü, dolayısıyla en uygun ayırma oranı olduğu sonucuna varılmıştır. Sonuç olarak, %3 ve %5 süne emgili tane içeren örneklerde, önce reolojik hamur testleri ve ekmek pişirme denemelerinin yapılması mümkün değilken, aspirasyon tekniği ile % 50 lik ayırma işlemi buğdayı kullanılabilecek düzede iyileştirdiği görülmüştür.
In this study, samples containing sunn bug damage in different ratios (3%, 5%, and 10%) were prepared from 2 different Bezostaya-1 wheat species obtained from the Konya market, and its isolation process was performed by the means of a vacuum aspiration system by utilizing from the principle of terminal velocity difference of sunn bug damaged kernels in these samples. Intensively damaged section was subjected to isolation 4 more times and low damaged section was added to the undamaged product, and then 5-stages isolation was applied. Physical, chemical and technological features of the wheat samples obtained at the end of isolation process were determined, and damage levels of isolated sections from sunn bug by the means of prolonged sedimentation were estimated. Also the flours obtained from this wheat having useful property were tested with breads through the Farinograph and Extensograph tests, and physical and sensorial properties of these breads were examined. In isolation process, it is concluded that in the samples isolated by the 50% ratio with 13 m/s velocity air flow determined optimally, ratio of damaged kernels reduced to below 2%, so it was the most suitable isolation ratio. Consequently, it was seen that first the rheological tests on dough and bread cooking tests were not possible in the samples containing 3% and 5% sunn bug damaged kernels, while 50% isolation process with aspiration technique improved the wheat in useable level.
In this study, samples containing sunn bug damage in different ratios (3%, 5%, and 10%) were prepared from 2 different Bezostaya-1 wheat species obtained from the Konya market, and its isolation process was performed by the means of a vacuum aspiration system by utilizing from the principle of terminal velocity difference of sunn bug damaged kernels in these samples. Intensively damaged section was subjected to isolation 4 more times and low damaged section was added to the undamaged product, and then 5-stages isolation was applied. Physical, chemical and technological features of the wheat samples obtained at the end of isolation process were determined, and damage levels of isolated sections from sunn bug by the means of prolonged sedimentation were estimated. Also the flours obtained from this wheat having useful property were tested with breads through the Farinograph and Extensograph tests, and physical and sensorial properties of these breads were examined. In isolation process, it is concluded that in the samples isolated by the 50% ratio with 13 m/s velocity air flow determined optimally, ratio of damaged kernels reduced to below 2%, so it was the most suitable isolation ratio. Consequently, it was seen that first the rheological tests on dough and bread cooking tests were not possible in the samples containing 3% and 5% sunn bug damaged kernels, while 50% isolation process with aspiration technique improved the wheat in useable level.
Açıklama
Anahtar Kelimeler
Buğday, Bezostaya-1, Süne, Terminal Hız, Wheat, Sunn Bug, Terminal Velocity
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Karahan, A. M. (2010). Süne zararlı buğdaylardan aerodinamik özelliklerine göre emgili tanelerin ayrılması üzerine bir araştırma. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
