Endüstriyel şartlarda uygulanan taşlı kabuk soyma işleminin durum buğdayının öğütme ve makarna yapım kalitesi üzerine etkisi
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Tr. durum makarnalık buğday paçalı kullanarak, irmik değirmenciliğinde taşlı kabuk soyucular ile öğütme öncesi tanenin kabuk tabakalarını uzaklaştırmak, unsu endosperme alöron tabakası dahil edilerek irmik verimi ve katma değeri daha yüksek irmik ve makarna elde edilmesi tasarlanmıştır. Bu amaçla yeni sistem oluşturmada, klasik temizlemede yaygın olarak kullanılan rotorlu yatay kabuk soyucuya ilaveten çoğunlukla bulgur fabrikalarında kullanılan dikey taşlı kabuk soyucu kullanılmış, kazınarak soyulan materyal terminal hıza göre ayırma yapan radyal tarar uygulaması ile uzaklaştırılarak buğday tanesi öğütmeye hazır hale getirilmiştir. Çalışmada klasik sistem ile taşlı kabuk soyma (TKS) takviyeli sistem, öğütme kalitesi ile irmik ve makarnanın kalitatif ve kantitatif özellikleri açısından karşılaştırılmıştır. Denemeler, endüstriyel soyma işlemini takiben laboratuvar ortamı ve endüstriyel şartlarda tekrarlanmış, sonuçlar istatistiki analizlere tabi tutularak değerlendirilmiştir (P<0,05). Laboratuvar ortamında, masa üstü taş değirmen kullanılmış, %16 tav suyu ve 9 saat dinlendirme süresinin; irmik verimi ve özellikleri açısından optimum tavlama şartı olduğu tespit edilmiştir. Masa üstü laboratuvar değirmeni ile yürütülen çalışmalarda, taşlı soyma işleminin tavlama öncesi kabuk soyma (TÖKS) ve sonrasında (TSKS) olmak üzere etkisi araştırılmış, taşlı soyma işleminin klasik olana göre öğütme işlemini kolaylaştırdığı, TÖKS uygulamasının irmik verimi dışında daha iyi irmik ve makarna özellikleri sağladığı tespit edilmiştir. TKS işlemi, tanede kırılmaları, glüten miktarı ve kalitesini artırmış, irmik altı un, kül miktarı ve enzimatik aktiviteyi düşürmüş, başta sarı renk yoğunluğu olmak üzere daha cazip renk özellikleri sağlamıştır. Taşlı kabuk soyma işlemlerinin, tanede klasik sistemde oluşan mikrobiyolojik yükü düşürmede önemli etkiye sahip olduğu açıkça görülmüştür (P<0,05). MLU-202 Pilot İrmik Değirmeni ile yürütülen çalışmalarda, TÖKS uygulamasıyla irmikteki pike miktarı hızla düşmüş, daha düşük irmik altı un ve ideal irilik dağılışı ile deskriptif olarak daha cazip irmik rengi elde edilmiştir. Kimyasal bileşimde istatistiki açıdan önemli bir farklılık elde edilememiş, deskriptif olarak kül ve protein miktarlarında biraz artış gözlenmiştir. İrmik kalitesi açısından, deskriptif veriler TÖKS işlemi ile irmiğin glüten miktar ve kalitesinde artış olduğunu, enzimatik aktivitenin düştüğünü, ekstensogram özelliklerinin iyileştiğini göstermektedir. Taşlı soyma sistemi, klasik sisteme göre pilot öğütme şartlarında muhtemelen kontaminasyon kolaylığından daha yüksek mikrobiyel yük göstermiştir. Makarna örneklerinin kahverenk ve beyaz benek miktarı bakımından taşlı soyucu ile klasik sistem arasında önemli bir farklılık görülmemiştir. TÖKS uygulaması TSKS'ya göre daha düşük kül ve selüloz, buna karşılık daha yüksek protein miktarı sağlamıştır. Pişirme denemelerinde TÖKS uygulaması ile makarna örnekleri daha iyi su absorbe etmiş ve suya geçen kuru madde miktarı düşük olmuştur. Endüstriyel ortamda yürütülen çalışmalar, klasik sistemdeki aynı diyagram ve öğütme debisinde uygulanmıştır. Yeni Tavlama Öncesi Taşlı Kabuk Soyma (TÖKS) uygulaması ile rutin klasik sistem karşılaştırılmıştır. Bu sebeple taşlı soyma (TÖKS) uygulaması, tavlamaya giren buğday miktarına göre irmik veriminde düşmeye sebep olmuştur (P<0,05). Endüstriyel uygulamalarda, iki metot arasında pikeleşmede farklılık görülmemiş, taşlı soyma işlemi irmik altı un miktarını, alöron tabakası kazanımına bağlı olarak irmikte kül ve protein miktarını artırmıştır. Özellikle %16 tav suyunda, uzun süreli yani 16 saat dinlendirme uygulandığında, sasörlerde klasik sistemde 450 mikron elek üstü hızla artarken, taşlı soyma işleminde tersine hızlı bir düşüş, yani öğütme etkinliğinin daha yüksek olduğu gözlenmiştir. Tavlama öncesi taşlı kabuk soyma işlemi laboratuvar testlerindeki gibi irmikte yalnız kahve renk yoğunluğunu artırmıştır. İrmiğin mikrobiyel yükü açısında metotlar arasında fark görülmemiştir. Makarna örneklerinde, taşlı kabuk soyucu ile daha parlak görünüşte fakat daha yüksek kırmızı ve sarı renk intensitesinde makarna örnekleri elde edilmiştir. Özellikle %16 tav suyu ile tavlamada taşlı soyucuda elde edilen irmiklerin hem parlaklık derecesi ve hem de sarı renk intensitesi hızla yükselirken, aksine klasik üretimde makarna parlaklığı ve sarılık değerinde düşüş görülmüştür. Sonuç olarak klasik sistem diyagram şartlarında uygulanan taşlı kabuk soyma uygulaması ile irmik veriminde düşmeye karşılık, irmik ve makarna kalitesinde artış görülmüştür. Öğütme kolaylaşmıştır. Diyagram değişimi ile öğütme kapasitesinde en az %20 artış sağlanabileceği, irmik verimi ve kalitesinin yükseleceği ve alöronca zengin irmik üretilebileceği sonucuna varılmıştır.
In this study, it is designed to remove bran layers of the Tr. durum wheat by using debranning machines and to obtain more value added semolina and pasta products including aleuron layers into starchy endosperm having increased semolina yield. For this purpose, in addition to the horizantal rotor scourers, which are widely used in classical cleaning, a vertical stone debranners which are being used in bulgur factories were put in cleaning system and the scraped material was removed by air recyling tarars, which seperate according to the terminal velocity, and thus wheat grains were made ready for milling. In this study, the classical system (KLS) and and debranners added system (TKS) were compared in terms of qualitative and quantitative characteristics of semolina and pasta. Experiments were repeated under laboratory and industrial conditions following the industrial debranning process and the results were evaluated based on statistical analysis (P<0,05). In the laboratory, table-top lab grinder was used and it was determined that 16% tempering water level and 9 hours conditioning period are optimum tempering conditions in terms of semolina yield and properties. In the studies which were performed by using the table-top lab grinder, the effect of debranning on pre and post tempering (TÖKS and TSKS) was investigated and it was determined that TÖKS application, which facilitates the milling process according to the classical scouring process, provides the best semolina and pasta properties except for the semolina yield. Debranning process (TKS) increased kernel breakage, wet gluten quantity and quality while reducing the amount of semolina flour, ash content and enzymatic activity, and provided more attractive color properties, especially yellow color density. It is clear that peeling processes have a significant effect on reducing the microbiological load on the kernel (P<0,05). In the studies carried out with MLU-202 Pilot Semolina Mill, the amount of brown spect in the semolina decreased rapidly with the TÖKS application, semolina flour amount was decreased, the ideal semolina granulation and the desirable semolina color were obtained as descriptive. A statistically significant difference could not be obtained in the chemical composition and a slight increase was observed in ash and protein content as descriptive. In terms of semolina quality, descriptive datas show that gluten amount and quality increased, enzymatic activity decreased, extensogram properties improved with TÖKS procedure. Debranning system showed a higher microbial load than according to the classical system because of the ease of contamination in pilot grinding conditions. No significant difference was found between the debranning and the classical system in terms of brown and white specks of pasta samples. TÖKS application yielded lower amount of ash and cellulose content, while the highest protein content according to TSKS application. Cooking experiments showed that the pasta samples have better water intake with the TÖKS application, whereas the amount of dry matter releasing into the cooking water was low. The studies fulfilled in the industrial scale were carried out by the same milling flow rate and diagram applied in the classical system(KLS). The classical routine system is compared with pre-tempering debranning application (TÖKS). Therefore, the debranning application(TÖKS) caused a decrease in semolina yield on the basis of wheat amount that put into the tempering system(P<0,05). In industrial applications, any difference in terms of speck counts between two methods were not seen, debranning system increased semolina flour amount, ash and protein level by aleuron layer inclusion. Particularly in 16% tempering water level, when prolonged, ie 16 hours of conditioning is applied, in plansifters, while load of over 450 micron was rapidly increasing on classical system, on the contrary, by debranning system, it is observed that the load was rapidly decreased and milling efficiency was higher. TÖKS application increased the brown speck density in semolina as in laboratory tests. There was no difference between two methods in terms of microbial load of semolina. In debranning system, pasta samples were obtained with higher brightness and a higher intensity of red hue and yellow color. Particularly, in 16% tempering water studies, semolina obtained by debranning system had higher brightness level and yellow index whereas it observed that brightness and yellow index values decreased in classical system. As a result, despite the decrease in semolina yield, an increase in the quality of semolina and pasta was observed with debranning system which is applied classical system diagram conditions. Milling is easier. It is concluded that there will be at least 20% increase in milling capacity and increase in semolina yield and quality by having aleuron rich semolina.
In this study, it is designed to remove bran layers of the Tr. durum wheat by using debranning machines and to obtain more value added semolina and pasta products including aleuron layers into starchy endosperm having increased semolina yield. For this purpose, in addition to the horizantal rotor scourers, which are widely used in classical cleaning, a vertical stone debranners which are being used in bulgur factories were put in cleaning system and the scraped material was removed by air recyling tarars, which seperate according to the terminal velocity, and thus wheat grains were made ready for milling. In this study, the classical system (KLS) and and debranners added system (TKS) were compared in terms of qualitative and quantitative characteristics of semolina and pasta. Experiments were repeated under laboratory and industrial conditions following the industrial debranning process and the results were evaluated based on statistical analysis (P<0,05). In the laboratory, table-top lab grinder was used and it was determined that 16% tempering water level and 9 hours conditioning period are optimum tempering conditions in terms of semolina yield and properties. In the studies which were performed by using the table-top lab grinder, the effect of debranning on pre and post tempering (TÖKS and TSKS) was investigated and it was determined that TÖKS application, which facilitates the milling process according to the classical scouring process, provides the best semolina and pasta properties except for the semolina yield. Debranning process (TKS) increased kernel breakage, wet gluten quantity and quality while reducing the amount of semolina flour, ash content and enzymatic activity, and provided more attractive color properties, especially yellow color density. It is clear that peeling processes have a significant effect on reducing the microbiological load on the kernel (P<0,05). In the studies carried out with MLU-202 Pilot Semolina Mill, the amount of brown spect in the semolina decreased rapidly with the TÖKS application, semolina flour amount was decreased, the ideal semolina granulation and the desirable semolina color were obtained as descriptive. A statistically significant difference could not be obtained in the chemical composition and a slight increase was observed in ash and protein content as descriptive. In terms of semolina quality, descriptive datas show that gluten amount and quality increased, enzymatic activity decreased, extensogram properties improved with TÖKS procedure. Debranning system showed a higher microbial load than according to the classical system because of the ease of contamination in pilot grinding conditions. No significant difference was found between the debranning and the classical system in terms of brown and white specks of pasta samples. TÖKS application yielded lower amount of ash and cellulose content, while the highest protein content according to TSKS application. Cooking experiments showed that the pasta samples have better water intake with the TÖKS application, whereas the amount of dry matter releasing into the cooking water was low. The studies fulfilled in the industrial scale were carried out by the same milling flow rate and diagram applied in the classical system(KLS). The classical routine system is compared with pre-tempering debranning application (TÖKS). Therefore, the debranning application(TÖKS) caused a decrease in semolina yield on the basis of wheat amount that put into the tempering system(P<0,05). In industrial applications, any difference in terms of speck counts between two methods were not seen, debranning system increased semolina flour amount, ash and protein level by aleuron layer inclusion. Particularly in 16% tempering water level, when prolonged, ie 16 hours of conditioning is applied, in plansifters, while load of over 450 micron was rapidly increasing on classical system, on the contrary, by debranning system, it is observed that the load was rapidly decreased and milling efficiency was higher. TÖKS application increased the brown speck density in semolina as in laboratory tests. There was no difference between two methods in terms of microbial load of semolina. In debranning system, pasta samples were obtained with higher brightness and a higher intensity of red hue and yellow color. Particularly, in 16% tempering water studies, semolina obtained by debranning system had higher brightness level and yellow index whereas it observed that brightness and yellow index values decreased in classical system. As a result, despite the decrease in semolina yield, an increase in the quality of semolina and pasta was observed with debranning system which is applied classical system diagram conditions. Milling is easier. It is concluded that there will be at least 20% increase in milling capacity and increase in semolina yield and quality by having aleuron rich semolina.
Açıklama
Anahtar Kelimeler
durum buğdayı, taşlı kabuk soyma, durum wheat, debranning
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Koyuncu, Ö. (2020). Endüstriyel Şartlarda Uygulanan Taşlı Kabuk Soyma İşleminin Durum Buğdayının Öğütme ve Makarna Yapım Kalitesi Üzerine Etkisi. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
