Mikrodalga fırın gücü ve ürün miktarının cin mısırında (Zea mays everta) patlama karakterlerine etkileri
Effects of microwave owen wattage and sample quantity on popping characteristics of popcorn (Zea mays) everta)
- Tez No: 182036
- Danışmanlar: PROF.DR. SABRİ GÖKMEN
- Tez Türü: Yüksek Lisans
- Konular: Ziraat, Agriculture
- Anahtar Kelimeler: Popcorn, genotype, single-cross, popping volume, microwave oven wattage, expansion index, flake size
- Yıl: 2006
- Dil: Türkçe
- Üniversite: Gaziosmanpaşa Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Tarla Bitkileri Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
The study was conducted to determine the effects of different microwave oven wattage andsample quantity on popping characteristics of popcorn. Totaly five genotypes, four single- crosses(Antalya-cin, Nermin-cin, Okur-261, Okur-9201) and one open-pollinated variety were used asmaterial. The experimental desing was a completely randomized 3 x 3 factorial with threereplications. In the research, each of the five genotypes were tested at five sample quantities (10,15, 20, 25 and 30 g). Each sample was popped by 540, 720 and 900 watt of microwave wattages.The moisture content of genotypes were regulated at % 13,5 ± 0,5. The popping was performed ina 1000 ml glass beaker. Popping volume, percentage of unpopped kernels, flake size, expansionindex and the percentage of popped kernels weight were investigated in the trial. Significantdifferences among genotypes, sample quantities and microwave oven wattages were determinedfor all of the traits. Genotype x quantity, genotype x wattage, quantity x wattage and genotype xquantity x wattage interactions for popping volume were also significant for investigated traitsexcept quantity x wattage.The greatest expansion volume was obtained from Okur-261 and Okur-9201genotypes (35,58 cm3/g ve 35,73 cm3/g, respectively) by using 900 watt of microwave wattage at20 g sample quantity. On the other hand, the lowest percentage of unpopped kernels wasdetermined in the 720 watt of microwave wattage at 20 and 25 grams. Nermin-cin and Ant-cin 98varieties within the all genotypes had the lowest percentage of unpopped kernels (% 12,6 ve %13,7, respectively).
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