Water absorption characteristics of apricot kernels during soaking

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dc.authorid0000-0002-2885-3174
dc.authorid0000-0002-1217-5540
dc.authorscopusid24773282700
dc.authorscopusid14119898600
dc.authorscopusid6503896499
dc.authorwosidKayişoğlu, Birol/AAG-4199-2019
dc.authorwosidKayisoglu, Serap/ABA-5547-2020
dc.authorwosidCELEN, ILKER H/A-8683-2018
dc.contributor.authorÇelen, İlker Hüseyin
dc.contributor.authorKayişo?lu, Birol
dc.contributor.authorKayişo?lu, Serap
dc.date.accessioned2022-05-11T14:15:37Z
dc.date.available2022-05-11T14:15:37Z
dc.date.issued2008
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Makinaları Bölümü
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThe aim of this research was to investigate water absorption characteristics of apricot kernels using Peleg's model between temperatures of 20 and 50C. The Peleg constant K-1 decreased from 5.52 x 10(-2) to 1.63 x 10(-2)/h% for apricot kernels with increasing temperature from 20 to 50C. An inverse linear relationship was found for the soaking temperature and Peleg constant K-1, while Peleg constant K-2 was unaffected by the soaking temperature. The predictive capability of Peleg's equation for apricot kernels was tested, and differences between experimental and predicted moisture content values were not significant at 5% level (P < 0.05). The average activation energy (E-a) for K-1 was 29.4 kJ/mol.
dc.identifier.doi10.1111/j.1745-4530.2007.00184.x
dc.identifier.endpage720
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-51249097668
dc.identifier.scopusqualityQ2
dc.identifier.startpage711
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2007.00184.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5997
dc.identifier.volume31
dc.identifier.wosWOS:000258973900010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÇelen, İlker Hüseyin
dc.institutionauthorKayişo?lu, Birol
dc.institutionauthorKayişo?lu, Serap
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectEmpirical-Model
dc.subjectPelegs Equation
dc.subjectChickpea
dc.subjectKinetics
dc.subjectSorption
dc.subjectWheat
dc.titleWater absorption characteristics of apricot kernels during soaking
dc.typeArticle

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