Sumac flavour, obtained by an aqueous extraction of sumac berries, was spray dried using several ... more Sumac flavour, obtained by an aqueous extraction of sumac berries, was spray dried using several carriers (sodium chloride, sucrose, glucose and starch). Among the carriers tested, only sodium chloride was observed to be appropriate under the conditions of the spray-dryer used for the spray drying. Sucrose and glucose adhered on the surface of the spray dryer due to caramelization. Starch caused problem such as clogging the nozzle due to its heterogeneous form.
Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring ... more Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring the changes in the properties of soybean kernel. Soybeans were soaked in deionized water at different temperatures (30, 50, 70°C) for 120 min. Dimensions (threedimensional changes; x, y, z), weight, volume, density, moisture content and colour (L, a, b and YI-values) for soybean were determined during the soaking operation.
In the present study, roller, double disc and vertical disc mills were used to determine their ef... more In the present study, roller, double disc and vertical disc mills were used to determine their effects on the quality of bulgur (surface characteristics, shape, dimension (x, y, z), particle volume (V), bulk density, one-thousand particles weight and size). Eighteen kilowatt motor was used and gap width was fixed at 2.50 mm for the mills.
In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected qual... more In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluated for the roller mill. The first (between first and second rollers: 1.9 mm), second (between second and third rollers: 1.2, 1.0 and 0.8 mm) and third (between third and fourth rollers: 0.4, 0.5 and 0.6 mm) gaps were arranged to determine the optimum parameters. The products obtained were classified as coarse (+/3.5), pilaf (3.5/2.0), medium (2.0/1.0), fine (1.0/0.5) and undersize (0.5/À) using 3.5, 2.0, 1.0 and 0.5 mm circular sieves.
Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and col... more Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour ''L, a, b and YI values'') were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50°and 70°for 120 min.
In this study, the effect of the cooking time and temperature on the dimensions and crease of the... more In this study, the effect of the cooking time and temperature on the dimensions and crease of the wheat kernel was studied during bulgur production. Wheat was cooked at 87, 92 and 97°C for 140 min. The change of the length, two widths, weight, volume and density for the wheat kernel were determined during the cooking operation. In addition, in order to determine the effect of cooking time and temperature, rates, activation energy, Q 10 and z-values were determined. Negative percent change values and the rate constant for the length and density of the wheat kernel were obtained at different cooking temperature (P > 0:05). A positive rate constant was determined for other properties. The crease side width increased gradually at each cooking temperature between 6.95-68.05%. Cooking time also significantly affected the change of the crease side (P < 0:05). The secondary width was affected significantly (P < 0:05) by the cooking temperature and time, and its value changed between 9.95-69.00%. The big change for the secondary width was obtained at 97°C. The crease has important guarding property for the length and secondary width and it also guards the kernel for the secondary width against the internal force up to 97°C.
... There is no universal milling method or system for producing bulgur. The two most popular, th... more ... There is no universal milling method or system for producing bulgur. The two most popular, the Antep and Mut (Karaman) systems, are basically different (Bayram and Öner, 2004a and Bayram and Öner, 2004b). In both systems ...
In this study, a modified colour sorting system was used in the bulgur production line to prevent... more In this study, a modified colour sorting system was used in the bulgur production line to prevent economical losses in undeveloped and developing countries due to unavailable homogeneous hard wheat i.e. free of foreign and reddish seeds. It is impossible to separate undesired different coloured materials using available wheat pre-cleaning systems.
Sumac flavour, obtained by an aqueous extraction of sumac berries, was spray dried using several ... more Sumac flavour, obtained by an aqueous extraction of sumac berries, was spray dried using several carriers (sodium chloride, sucrose, glucose and starch). Among the carriers tested, only sodium chloride was observed to be appropriate under the conditions of the spray-dryer used for the spray drying. Sucrose and glucose adhered on the surface of the spray dryer due to caramelization. Starch caused problem such as clogging the nozzle due to its heterogeneous form.
Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring ... more Soaking of soybean was studied to produce the soy-bulgur as a new type food product by measuring the changes in the properties of soybean kernel. Soybeans were soaked in deionized water at different temperatures (30, 50, 70°C) for 120 min. Dimensions (threedimensional changes; x, y, z), weight, volume, density, moisture content and colour (L, a, b and YI-values) for soybean were determined during the soaking operation.
In the present study, roller, double disc and vertical disc mills were used to determine their ef... more In the present study, roller, double disc and vertical disc mills were used to determine their effects on the quality of bulgur (surface characteristics, shape, dimension (x, y, z), particle volume (V), bulk density, one-thousand particles weight and size). Eighteen kilowatt motor was used and gap width was fixed at 2.50 mm for the mills.
In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected qual... more In this study, the effect of ternary roller mill (four rolls and three gaps) on the selected quality parameters of bulgur was researched. Particle size, colour (L, a, b and YI-values), ash content, hectolitre-weight, yield and loss were evaluated for the roller mill. The first (between first and second rollers: 1.9 mm), second (between second and third rollers: 1.2, 1.0 and 0.8 mm) and third (between third and fourth rollers: 0.4, 0.5 and 0.6 mm) gaps were arranged to determine the optimum parameters. The products obtained were classified as coarse (+/3.5), pilaf (3.5/2.0), medium (2.0/1.0), fine (1.0/0.5) and undersize (0.5/À) using 3.5, 2.0, 1.0 and 0.5 mm circular sieves.
Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and col... more Changes in soaking water properties (pH, absorbance, soluble solids content, conductivity and colour ''L, a, b and YI values'') were investigated during soaking of soybean to produce soy-bulgur (as a new type food product) at 30°, 50°and 70°for 120 min.
In this study, the effect of the cooking time and temperature on the dimensions and crease of the... more In this study, the effect of the cooking time and temperature on the dimensions and crease of the wheat kernel was studied during bulgur production. Wheat was cooked at 87, 92 and 97°C for 140 min. The change of the length, two widths, weight, volume and density for the wheat kernel were determined during the cooking operation. In addition, in order to determine the effect of cooking time and temperature, rates, activation energy, Q 10 and z-values were determined. Negative percent change values and the rate constant for the length and density of the wheat kernel were obtained at different cooking temperature (P > 0:05). A positive rate constant was determined for other properties. The crease side width increased gradually at each cooking temperature between 6.95-68.05%. Cooking time also significantly affected the change of the crease side (P < 0:05). The secondary width was affected significantly (P < 0:05) by the cooking temperature and time, and its value changed between 9.95-69.00%. The big change for the secondary width was obtained at 97°C. The crease has important guarding property for the length and secondary width and it also guards the kernel for the secondary width against the internal force up to 97°C.
... There is no universal milling method or system for producing bulgur. The two most popular, th... more ... There is no universal milling method or system for producing bulgur. The two most popular, the Antep and Mut (Karaman) systems, are basically different (Bayram and Öner, 2004a and Bayram and Öner, 2004b). In both systems ...
In this study, a modified colour sorting system was used in the bulgur production line to prevent... more In this study, a modified colour sorting system was used in the bulgur production line to prevent economical losses in undeveloped and developing countries due to unavailable homogeneous hard wheat i.e. free of foreign and reddish seeds. It is impossible to separate undesired different coloured materials using available wheat pre-cleaning systems.
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