Scopus
YÖKSİS Eşleşti
Some nutritional and technological properties of garlic (Allium sativum L.)
Journal of Food Engineering · Haziran 2005
YÖKSİS Kayıtları
Some nutritional and technological properties of garlic Allium sativum L
Journal of Food Engineering · 2005 SCI-Expanded 55 atıf
PROFESÖR HAYDAR HACISEFEROĞULLARI →
Makale Bilgileri
DergiJournal of Food Engineering
Yayın TarihiHaziran 2005
Cilt / Sayfa68 · 463-469
Scopus ID2-s2.0-12344257807
Özet
The nutrients and physical properties were measured in developing Allium sativum L. bulbs from Kastamonu (Taşköprü) to investigate potential uses. Completely ripe bulbs contained crude protein, crude oil, crude energy, crude fiber, ash, dimethyl sulphite (DMS) and essential oil and minerals including K, P, Mg, Na, Ca, Fe, etc. Crude protein, DMS and essential oil contents were determined as 17.2%, 1779 μcg/kg and 0.14%, respectively. In addition, K (21,378.84 mg/kg), P (6009.37 mg/kg), Mg (1056.15 mg/kg), Na (532.78 ppm) and Ca (363.61 ppm) were reported such as the major minerals in garlic bulbs. Also, technological properties such as diameter of whole garlic, mass, segment number of whole garlic, length of whole garlic, width, thickness, geometric mean diameter, sphericity, projected area, volume, bulk density, segment density, porosity, terminal velocity and hardness were established. The mean mass, mass weight of 1000 garlic segment, length of segment, diameter of whole garlic, geometric mean diameter, sphericity, projected area, volume, bulk density, porosity and hardness of segments were measured as 32.81 g, 2383.8 g, 27.24 mm, 46.51 mm, 15.15 mm, 0.559, 4.54 cm2, 2245.64 mm 3, 478.75 kg/m3, 54.16% and 13.78 N, respectively. Also, static and dynamic coefficient of friction for garlic segments were established on a galvanized sheet, an iron sheet and plywood. These values for static and dynamic coefficient were found as 0.416-0.352; 0.472-0.406 and 0.541-0.481, respectively. The physical properties of equipment used must be know for planting, harvesting, transportation, storage and other processing. © 2004 Elsevier Ltd. All rights reserved.
Yazarlar (4)
1
H. Haciseferogullari
2
Mehmet Musa Özcan
3
Fikret Demir
4
Sedat Çalişir
Anahtar Kelimeler
Allium sativum
Garlic
Nutritional and technological properties
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
128
Atıf
4
Yazar
3
Anahtar Kelime