Journals / Gıda / 2002 / Cilt: 27 - Sayı: 4

Mathematical Analysis of Lye Peeling of Walnuts (in English)

Cevizlerin NaOH ile Soyulmasının Matematiksel Analizi (İngilizce)

Journal
Gıda
Pages
—
Publication Date
2002-08-01
DOI
—
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Treatment with 12 % NaOH at 85°C for 7.5 minutes was found to be optimum to peel the walnuts, mathematically.

📌 3 Key Takeaways

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Objective & Hypothesis:Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of walnuts were studied, optimum time- temperature- concentration relations were analyzed mathematically.
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Key Findings & Data:Experiments were carried out for NaOH solutions of 6,9, 12, and 15% at 55, 65, 75, and 85°C for various immersion times, until more than 98% peeling was achieved.
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Conclusion & Impact:Treatment with 12 % NaOH at 85°C for 7.5 minutes was found to be optimum to peel the walnuts, mathematically.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Effects of temperature, concentration of NaOH solutions and immersion time on lye peeling of walnuts were studied, optimum time- temperature- concentration relations were analyzed mathematically. Experiments were carried out for NaOH solutions of 6,9, 12, and 15% at 55, 65, 75, and 85°C for various immersion times, until more than 98% peeling was achieved. The time-temperature, and time-concentration correlations were exponential. Very good peeling (higher than 98%) was achieved for all temperatures except 55°C, and brown colour formation was observed on the surface of walnuts. The effect of lye peeling on the quality of walnuts were also observed. Color and appearance were selected as quality parameters. Peeling time other than concentration and temperature was found to be the most important factor affecting peeling. However, it was observed that concentration of lye solution was the main effect on the quality of walnuts. Treatment with 12 % NaOH at 85°C for 7.5 minutes was found to be optimum to peel the walnuts, mathematically.

Özet

Sıcaklık, NaOH derişimi ve daldırma süresinin cevizlerin yüzey zarlarının soyulmasındaki etkileri incelenmiş ve en uygun süre- sıcaklık- derişim ilişkisi matematiksel olarak analiz edilmiştir. Deneyler %6, 9, 12 ve 15 NaOH çözeltileri, 55, 65, 75 ve 85° C da değişik daldırma süreleri için en az %98 lik soyulma gerçekleşene kadar yapılmıştır. Süre-sıcaklık ve süre-derişim bağıntılarının eksponansiyel olduğu gözlenmiştir. 55°C'ın dışında %98'in üzerinde soyulmaya hemen her bağıntıda ulaşılmakla beraber, yüzeyde kahverengi renk oluşumu gerçekleşmiştir. Matematiksel analizin yanı sıra süre- sıcaklık- derişim üçlüsünün cevizlerin renk ve görünüm gibi bazı kalite parametrelerine olan etkilerine bakılmıştır. Soyulmaya sürenin etkisinin, sıcaklık ve derişimden daha fazla olduğu gözlemlenmekle birlikte, derişimin kalite üzerindeki en önemli etken olduğu saptanmıştır. % 12 NaOH derişiminin, 85°C da ve 7.5 dakikalık bir sürenin en uygun bağıntı olduğu ortaya çıkmıştır.

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Cite This Article

BAYINDIRLI, L., TUNCER, E., ÖZTÜRK, S. B. (2002). Mathematical Analysis of Lye Peeling of Walnuts (in English). Gıda, Cilt: 27 - Sayı: 4. https://ajindex.com/articles/40102

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