Change in Weight and Dimensions of Cowpea (Vigna unguiculata L. walp.) during Soaking

Authors : Ali YILDIRIM, Ahmet Ferit ATASOY

Pages : 420-430

Doi:10.29050/harranziraat.330112

View : 15 | Download : 7

Publication Date : 2017-12-20

Article Type : Research Paper

Abstract :The weight, dimensions, spericity and volumetric expansion of cowpea seeds during soaking at 30, 40 and 50 °C was studied. Weight (Wt), Length (L), width (W), thickness (T), equivalent diameter (D eq ) and volume (V) of seeds increased with the increase in time at all temperatures studied. The greatest increase was found in thickness. The sphericity values were determined between 0.71 and 0.77, which means they were independent of water gain and temperature. Peleg’s model for the properties of cowpea was used for the determination of the peleg constants. Peleg’s model was found to be suitable for describing the properties behavior of cowpea kernels during soaking. The activation energy results showed that the activation energy value of cowpea related to thickness was the highest and most affected with temperature while that of length was the lowest and less affected by temperature during soaking. The plots of the cowpea properties versus time at different temperatures and Peleg’s model results were shown that properties increased with the temperature and time.
Keywords : Peleg model, Cowpea, Soaking, Dimension