Search for improving of bulgur production techniques
1997
Bayram, M.
In this study, bulgur production processes were searched. In bulgur production, cooking and drying are two critical operations. Cooking was made as atmospheric cooking at 87, 92 and 97 deg C and pressure cooking. Before pressure cooking, soaking was made at different temperatures (40, 50, 60, 70 and 80 deg C) and the best soaking, based on minimum soaking time to reach 40 % moisture content, was obtained at 80 deg C. Pressure cooking was carried out at 10, 15 and 18 psig for 2, 4 and 6 minutes
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书目信息
页码
174 p.
其它主题
Traitement en lit fluidise; Coccion; Sechage; Presion
语言
土耳其
注释
Summaries (En, Tr)
tables; figures
翻译的标题
Bulgur uretim teknolojilerinin gelistirilmesi uzerine arastirma
类型
Summary; Thesis; Non-Conventional
团体作者
Gaziantep University, Gaziantep (Turkey). Faculty of Engineering
1999-08-15
AGRIS AP