DETERMINATION OF PHYSICAL AND NUTRITIONAL PROPERTIES OF CUMIN SEED
Halil Unal, Nazmi Izli, Erdinc Goksu, Oya Kacar
Strony: 159-173
Opublikowano: 1 Jan 2013
Wyświetlenia: 264
Pobrania: 25
Streszczenie: Physical and nutritional parameters of cumin (Cuminum cyminum L.) seed are necessary for the design of equipment to handle, harvest, process, store the product and nutrition values. The average length, width, thickness and 1000 seed weight of cumin seeds were 2.595 mm, 1.818 mm, 1.401 mm and 4.072 g, respectively, at moisture content of 7.2% d.b. The average length, width, thickness, geometric mean diameter, surface area and unit volume of seed increased linearly with increasing moisture content from 7.2 to 23.4% d.b. Similarly, 1000-seed weight, porosity and terminal velocity increased linearly whereas rupture force and bulk and true densities, decreased linearly with increasing moisture content. The static coefficient of friction of cumin seed increased logaritmic against the surfaces of three structural materials, namely galvanised iron (66%), aluminium 50%) and rubber (49%) as the moisture content increased from 7.2 to 23.4% d.b. Crude protein, crude oil, ash, essential oil, pH and electrical conductivity contents were 15.02%, 13.16%, 8.49%, 1.92%, 6.06 and 5.47 ms/cm, respectively.
Słowa kluczowe: cumin seed, physical dimensions, nutritional properties, coefficient of friction, rupture strength
Cytowanie artykułu: Halil Unal, Nazmi Izli, Erdinc Goksu, Oya Kacar. DETERMINATION OF PHYSICAL AND NUTRITIONAL PROPERTIES OF CUMIN SEED. Journal of International Scientific Publications: Agriculture & Food 1, 159-173 (2013). https://www.scientific-publications.net/en/article/1002912/
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