The effect of the specially designed disc milling system on the selected quality parameters of bulgur Ali YILDIRIMa,

Mustafa BAYRAMb, Mehmet Durdu NERb a:Gaziantep niv.-Nizip M.Y.O., 27700-Nizip-Gaziantep ayildirim@gantep.edu.tr b: Gaziantep niversitesi, Mh. Fak., Gda Mhendislii Blm, 27310-Gaziantep Abstract The effects of the specially designed disc mill at the different disc gaps (1.90, 1.60, 1.30, 1.20, 1.00, 0.80, 0.60, 0.50 and 0.40 mm) on the selected quality parameters for bulgur i.e. screen analysis (g/g %), colour (L, a, b, YI), yield, loss, energy consumptions, capacity, hectolitre-weight, protein, ash, and moisture contents were searched. The milled samples were classified as coarse (+/3.50), pilaf size (3.50/2.00), middle (2.00/1.00), fine (1.00/0.50) and by-product (0.50/-) using 3.50, 2.00, 1.00 and 0.50 mm sieves. The increase in the disc gap for the disc mill increased the percent mass of coarse products (P<0.05). The change in the disc gap was significantly (P<0.05) affected the colour values (L, a, b, and YI). When the disc gap was increased from 0.40 to 1.90 mm, the overall yield increased from 13.13 to 96.17 % (P<0.05). The highest loss value (86.87 %) was obtained at 0.40 mm gap. The decrease in the particle size was significantly (P<0.05) affected the ash contents of milled samples at different disc gap arrangements. The small amount of coarse bulgur (1.29%) was obtained even at the biggest disc gap i.e. 1.90 mm. The significant amount of pilaf and middle size bulgur were obtained with the disc mill (P<0.05). Helically opened grooves increased the efficiency of the disc mill due to increasing cutting length along corrugated part. The lightness (L-value) and yellowness index of bulgur increased with decreasing the disc gap. The ash, yield, hectolitre-weight and moisture content of milled bulgur increased by increasing the disc gap in contrast to the loss i.e. by-product ratio. Similar trend, as expected, was obtained for energy consumption and capacity as decreasing and increasing, respectively. It was decided that the specially designed disc mill could be used to produce bulgur. Keywords: bulgur, disc mill, milling, size reduction 1. Introduction Bulgur can be defined as a dry and wet cleaned, cooked, dried, dehulled and classified wheat product. This ancient food product is variously known as bulgur, bulgor, boulgur, burgul, burghul, and burghoul (Haley and Pence, 1960). In Turkey, the number of bulgur plants is nearly 500 and about 1 million tones of bulgur are produced annually (250.000- 300.000 tones in America). This production is 2.5 times greater than macaroni (pasta), with an average consumption of 12 kg per person (Bayram, 2000; Bayram and ner, 1996, 2002, 2004a, 2004b). Bulgur is an ideal food to meet the nutritional requirements of many people because of its low cost, long shelf-life, ease of preparation, and high nutritional value (Fisher, 1973; ktem, 1984; Ercan, 1986; Kent, 1975; Smith et al., 1964; Bayram et al., 2004a, 2004b, 2004c, 2004d). In general, Triticum durum is used as a raw material to produce bulgur due to its good milling property, light yellow color (yellow), nitrogen and starch compounds that form a hard texture and chewing characteristics. Overall the world, there are two basic processing methods for bulgur production i.e. Antep and Karaman (Mut) methods. Although precleaning, cooking and drying methods are similar for both methods, tempering and milling operations are different (Bayram and ner, 2004c). Milling stage in both methods affects the significant properties of bulgur i.e. colour, shape, size etc. Granules may be broken in many different ways, but only four of them are commonly used. They are (1) compression, (2) impacting, (3) attrition or rubbing, and (4) cutting. Generally, compression is used for coarse reduction of hard solids to give relatively few fines; impacting gives coarse, medium or fine products; attrition yields very fine products from soft, nonabrasive materials. Cutting gives a definite particle size and sometimes a definite shape with few or no fines (McCabe et al., 1985). An ideal grinder would (1) have a large capacity, (2) require a small power input per unit of product, and (3) yield a product of the single size or the size distribution desired. The usual method of studying the performance of process equipment is to set up an ideal operation as a standard, compare the characteristics of the actual equipment with those of the ideal unit, and account for the difference between them (McCabe et al., 1985).

The hardness of starchy endosperm has been the subject of many studies and identified as a major factor influencing milling behaviour. Bran thickness is considered to have a dual role in the size reduction process: (i) the endosperm/bran ratio is recognized as an intrinsic grain characteristic and (ii) the thickness of the peripheral bran layers may affect the mechanical resistance of bran and is a factor determining the ease of separation of the endosperm from bran (Peyron et al., 2002). These are valid for flour, semolina and Mut type bulgur. But, in Antep system, cooked, dried and dehulled wheat is used in the milling step i.e. very little bran on the surface of the kernel during size reduction. Mills utilizing attrition or shear forces for size reduction play a major part in fine grinding. Since much of milling carried out in the food industry is for the production of very small particle sizes, this type of mill finds extensive application. Two type of disc mill are the single and double disc mills (Brennan et al., 1976). In single disc mill, the feedstock passes into a narrow gap between a high speed, rotating grooved disc and the stationary casing of the mill. Intense shearing action results in comminution of the feed. The gap is adjustable, depending on feed size and product requirements. On the other hand, in the modification of double disc mill, the casing contains two rotating discs. The discs rotate in opposite directions giving a greater degree of shear than that attainable in the single disc mill. This type of mill is widely used in cereal preparation, corn, rice, and wheat milling. (Brennan et al., 1976). In recent studies on bulgur, the researches have been getting focused on milling stage due to its significant effects on bulgur quality (zboy and Kksel, 2002; Bayram and ner, 2004c). Up to now, there has not been getting reached exactly to a decision about mill for bulgur as a perfectly preferred and extensively used in industry. The aim of this study was to determine the effects of specially designed disc mill on the particle size, colour, yield, loss, hectolitre-weight, protein, ash and moisture content of bulgur. 2. Materials and methods 2.1. Raw material Cooked and dried Triticum durum (Zenit) was obtained from Tiryaki Bulgur Factory (Gaziantep, Turkey). Cooked and dried wheat was dehulled using a vertical emery dehuller (Gven Milling Machine and Screw Conveyor Co., Gaziantep, Turkey) 2.2. Disc milling The disc mill used in this study was specially designed (Fig. 1). Production and montage were made by Gven Machinary Industry and Trade Co. (Gaziantep, Turkey). In the disc mill upper side was stationary and the lower one was rotated at 250 rpm (Fig. 1). Dehulled intact bulgur was fed into the centre hole of the upper disc and distributed between stationary upper and revolved bottom discs. Bottom disc was revolved at 250 rpm using 18 kW motor (970 rpm). The revolution was decreased to 250 rpm at the bottom disc using pulley. The milling system had an electrical motor (18 kW, 47.4 Ampere). Three hundred eighty volt was supplied on motor. In order to guard motor against electrical damage, 80% of maximum ampere was set during the milling operation i.e. 37.9 Ampere. Due to 80% working ratio, used power by motor was 14.4 kW. The details of upper disc were shown in Fig. 2. Diameters of the disc and uncorrugated part were 580 and 420 mm, respectively. The corrugation part of the disc was 80 mm in wide.

Fig. 1. Illustration of the disc mill (dimensions in millimeter)

Fig. 2. Dimensions of the top disc of the disc mill (dimensions in millimeter) The thicknesses of disc without and with tooth were 32 and 35 mm, respectively. The centre hole of the disc was 250 mm in diameter. The dimensions of the stationary disc were identical with the rotating one, but there was no hole at the centre. Figs. 3 and 4 illustrated the drawing and teeth sizes of the disc mill. The alpha (sharp edge) and beta (dull edge) angles of teeth were 30o and 60o, respectively. The thickness of teeth was 3 mm. The corrugation was designed that distances between two teeth line were 2.5 and 5 mm at the inside and outside of disc, respectively (Fig. 3). The grooves on the discs were helically opened. The discs were worked at sharp-to-sharp position. The disc mill gap was set to 1.90, 1.60, 1.30, 1.20, 1.00, 0.80, 0.60, 0.50 and 0.40 mm, giving a total of nine different samples. Screen analysis, (g/g %), moisture content (g/g %, w.b.), ash content (g/g %, d.b.), color value (L, a, b and YI), loss (g/g %), yield (g/g %) and protein content (g/g %, d.b.) of the samples were determined.

Fig. 3. Sharp and dull angles of the teeth of the disc mill (dimensions in millimeter)

Fig. 4. Teeth size of the disc mill (dimensions in millimeter 2.3. Sample collection and analysis When the actual conditions were supplied i.e. 14.4 kW and 37.9 A, the disc mill was worked during further 15 minutes with continuous feeding, then sample was collected. This operation was regularly repeated at each gap treatment. Screen analyses were carried out using the circular sieves with 3.50, 2.00, 1.00 and 0.50 mm circular aperture made of steel. One hundred gram sample was used for the screen analysis. Moisture content (g/g %, w.b.) measured using the oven method (105oC) (AOAC, 1990). Ash contents (g/g, dry basis) were measured using the method of AOAC (1992) (for the ash content, before the measurements, all samples were screened with 2.00 mm sieve. Then, retained part of samples on this sieve was used for the ash content measurement). Bulk density (kg/hl) was measured using a graduated cylinder and analytical balance ( 0.001) (TSE, 1989). Protein contents (g/g %, d.b.) of milled samples were measured using Kjeldahl method (AOAC, 1990). Colour values (L, a, b and YI) were measured using Hunter Lab Colorimeter (Colorflex, USA). Samples were firstly screened with 2.00 mm sieve, then retained parts were analysed for colour values. A white standard tile was used to calibrate the colorimeter (L=93.01, a = -1.11, b = 1.30) before each measurement. L, a, b and YI-values represents lightness, redness, yellowness and yellowness index, respectively. 2.4. Determination of yield and loss From cumulative percent mass data obtained in the screen analyses, the total quantity obtained from the upper part of 0.50 mm sieve (+/0.50 mm) and the lower part of 0.50 mm sieve (0.50mm/-) were evaluated as the yield (g/g %, bulgur) and loss (g/g %, by-product), respectively. 2.5. Determination of energy consumption and capacity The optimum feeding rate and capacity of the disc mill were determined by measuring ampere value. During the experiments, when the ampere reached to 37.9 Ampere i.e. optimum ampere value, the feeding rate was fixed. Energy consumption was calculated in unit of kW (as used power)/kg (for each product). Capacity was also determined at optimum working conditions i.e. 37.9 A, 380 V and 14.4 kW. 2.6. Statistical analysis Data obtained was subjected to statistical analysis of variance (ANOVA) and Duncan multiple range test to assess difference between means and homogeneous subsets using the SPSS 8.0 statistical software (SPSS Inc., USA). Figures representation was carried out using the Sigma Plot 2000 (SPW 6.0, SPSS Inc., USA) and Autocad 2000 Engineering Drawing Software (AutoDesk Inc., USA). 3. Results and discussion

The milling of bulgur is different from semolina and flour milling due to cooked and dried form of wheat. Main principle during size reduction for bulgur production is the creation of new surface by dividing of intact cooked and dried wheat kernel into two or more particles. During this operation main problems are; (i) deformation, scratching and formation of burr on the surface of bulgur particle (abrasive type mills), (ii) formation of sharp edge on granular bulgur (causes adhesiveness, breaking, flour formation and quality loss during pilaf and kfte making), (iii) loss of translucency and polish appearance of bulgur, (iv) decreasing yield due to flour formation during size reduction of disc milling, (v) loss of oval and smooth shape (formation of sharp edges), (vi) creation of different sized bulgur particles i.e. not uniform sizes (Bayram and ner, 2004c). The disc mill has many applications and is the heart of several milling systems. It can be used with finesse to break open cereal grains such as wheat or it can be used with brute force to reduce granular products to fine flour. Disc mill grinds product between two discs upon which are mounted corrugated grinding elements. Two other important factors influencing the grind characteristic are speed of rotation and the gap between the grinding elements. For each application the type of corrugation, relative disposition of the corrugations (sharp to sharp, dull to dull etc.), speed and motor size should be selected. 3.1. Screen analysis Screen analysis for the disc milled bulgur by adjusting the disc gap to 0.40, 0.50, 0.60, 0.80, 1.00, 1.20, 1.30, 1.60 and 1.90 mm was carried out using 3.50, 2.00, 1.00 and 0.50 mm screens (Table I). The coarse size bulgur (+/3.50) was not obtained at 0.40, 0.50, 0.60 and 0.80 mm gaps due to more size reduction effect of the teeth of the disc mill. The coarse size bulgur was obtained at 1.00 mm gap at small amount i.e. 1.29%. Increasing the gap from 1.00 to 1.90 mm significantly (P<0.05) increased the amount of the coarse size. The pilaf size bulgur (3.50/2.00) was get at each gap, but significant amount (P<0.05) was obtained at wide gaps i.e. 1.60 and 1.90 mm. It illustrated that the selected gaps were not suitable for the coarse bulgur size. The high amount of the middle size bulgur (2.00/1.00) was obtained between 0.50 and 0.80 mm (P<0.05, Table I). Increasing the gap decreased the amount of middle bulgur (P<0.05). It was interesting that at 0.40 mm, the percent mass fraction of middle size bulgur was 11.40%, it was less than subsequent gap results i.e. >0.40 mm. The results illustrated that bulgur could not be produced and the amount of by- product was maximum at 0.40 mm. The fine size bulgur (1.00/0.50) illustrated fluctuation (Table I). It might be due to the depth of teeth (groove) i.e. 3.00 mm. During revolution of the disc, some amount of bulgur might escape into the grooves; therefore regularly breaking might not be obtained for this size bulgur using the disc mill. Table I One-way ANOVA and multiple range test applied at different disc gaps for percent mass (g/g) of coarse (+/3.50), pilaf (3.50/2.00), middle (2.00/1.00), fine (1.00/0.50) and by-product

Different letters indicate statistically differences exist at =0.05. Means for groups in homogeneous subsets are displayed. As a result, there was a significant effect (P<0.05) of the gap on the amount of the coarse, pilaf, middle bulgur and by-product. It should be noted that the percent mass of pilaf size bulgur (3.50/2.00) was higher than that of the coarse (+/3.50), middle (2.00/1.00) and fine (1.00/0.50) sized ones. Different sizes of bulgur from the disc mill were possible but the disc gap should be changed for each time in order to increase the fractions of each size.

In the study of Bayram and ner (2004c), stone, roll and disc mills were used. In that study, the disc mill used had highest by-product ratio such as 3.50%. The depth of grooves or teeth, and the gap between discs were 2.50 mm that was used disc mill by Bayram and ner (2004c). The loss in the present study would be less than that of the study of Bayram and ner (2004c) at the same disc gaps i.e. 2.50 mm. In that study (Bayram and ner, 2004c), the grooves were opened straight on the disc plane in contrast to opened helical shape in present study. This helical shape increased the corrugated teeth length and increased the endurance of tooth. 3.2. Colour results The first quality judgement made by consumers on bulgur at the point of sale and acceptability is its visual appearance (Bayram et al., 2004c). It is known that processing steps i.e. cooking, drying, tempering, dehulling and milling affect the colour of bulgur (Bayram et al., 2004a, 2004b, 2004c, 2004d; Bayram and ner, 2004c). In present study, before the milling operation, the cooked and dried wheat was tempered and then bran was removed. The colour values together with some selected values i.e. protein, ash, moisture content and hectolitre-weight were measured. The L-value i.e. lightness of cooked and dried wheat was 41.78, and then increased to 42.53 with the tempering operation. This colour value also increased to 44.76 after the dehulling operation. The increase in the L-value during the tempering and dehulling operations could be due to water adsorption on the surface of the wheat kernel (water caused lightness or in another word initial lightening) and removing dark bran using dehuller from the wheat kernel (light colour endosperm under the bran layer increased the lightness), respectively. The L-value illustrated that; the effect of the dehulling operation on lightness was greater than that of the tempering operation due to dark colour of bran. The a-value (redness) decreased gradually during these preceding operations such as 5.04, 4.83 and 4.82 for the cooked and dried, tempered and dehulled wheat, respectively. This decrease in the avalue was correlated with the increase in the L-value.

Fig. 5. Colour values (lightness, redness, yellowness and yellowness index) of the milled samples at the different disc gaps Generally, both colour value shows opposite relation for bulgur (Bayram et al., 2004b, 2004c). Similar decreases were obtained for the b and YI-values (yellowness and yellowness index). The b-values were measured as 14.40, 14.21 and 16.96 for the cooked and dried, tempered and dehulled wheat, respectively. As parallel to the b-value, the YI-values was determined as 73.88, 70.54 and 68.58, respectively. The colour values i.e. the L, a, b and YI-values of milled bulgur by using the different disc gaps, were given in Fig. 5. The change of disc gaps were significantly (P<0.05) affected each colour value. As stated previously the L-value after the dehulling operation was 44.76, that were less than that of the disc milled bulgur i.e. 53.30 at 1.90 mm gap width. Also, all Lvalues obtained for the disc milled products were greater than the dehulled product. This result illustrated that the disc mill caused increase in the L-value. Similarly, increasing the disc gap decreased the a and YI-values in contrast to the b-value. 3.3. Changes in ash content As known, the ash content is related with the bran content of grains. The effect of the disc mill on the ash content could be used to determine the abrasion effect of the disc mill with respect to change in the disc

gap. Also, the ash content is important for finished product quality and standards. According to TSE, ash content as dry basis should be less than 1.80% (TSE, 2003). This value is permitted up to 3% in USA standards (USDA, 1996). The ash contents measured for the preceding operations i.e. the cooked and dried, tempered and dehulled wheat were 1.60, 1.57 and 1.36% (g/g, d.b), respectively. The milled bulgur at 1.90 mm gap had same ash content with dehulled wheat i.e. 1.36%. The decreasing the disc gap decreased the ash content steadily by removing the bran content due to the abrasive effect of the tooth of the disc mill (P<0.05, Fig. 6).

Fig. 6. Ash (g/g %, d.b.) , yield (g/g, %), loss (g/g, %), hectolitre-weight (kg/hl) and moisture contents (g/g %, w.b) of milled products by the disc mill for the different disc gap 3.4. Changes in the yield and loss for the disc mill The yield and loss values as percentage were found from the screen analysis results that the cumulative percent mass retained over 0.50 mm sieve (+/0.50) and lower 0.50 mm (0.50/-), respectively (Fig. 6). When the disc gap was increased from 0.40 to 1.90 mm, the yield increased from 13.13 to 96.17 %. As expected, the highest loss (86.87 %) or least yield was obtained at 0.40 mm gap width. As a note that the loss or by-product i.e.flour is used for animal feed or in different food ingredients in industry. 3.5. Change in hectolitre-weight (bulk density) Bulk density of granular materials increases with increase in the size of granular material due to low surface area and void fraction. This quantity is used as a quality factor by millers. The hectolitre-weights of the cooked and dried, tempered and dehulled wheat were found as 76.02, 73.94 and 84.32 (kg/hl), respectively. During the tempering, the hectolitreweight of wheat decreased due to water absorption and swelling of kernel and bran. As expected, when the bran part was removed using dehuller, the hectolitreweight increased. The hectolitre-weight of the disc milled products for the different gaps arrangements were illustrated in Fig. 6. The increase in the gap significantly (P<0.05) increased the hectolitre-weight. A regular increase was obtained in the hectolitre-weights of samples. The highest hectolitre-weight was obtained at 1.90 mm, such as 87.37 kg/hl. Here, it should be noted that dehulled wheat was intact and its hectolitre-weight was 84.32. During milling, particle size decreased but hectolitre-weight increased. It was due to filling small particles into voids, therefore less voids caused increase in the hectolitre-weight. 3.6. Change in moisture content Moisture contents of products are very important criteria for the product quality and process ability. Especially, moisture content is controlled at each step along bulgur processing line. The moisture contents of the cooked and dried, tempered and dehulled wheat were determined as 11.86, 17.70 and 13.92 % (g/g, w.b.), respectively. Tempering operation was made for 15 minutes, therefore only bran part was wetted. During dehulling operation, the removing of bran layer decreased the moisture content. As a note, the tempering time is 10-12 hours for flour, semolina and Mut type bulgur. This big difference in time is related with bran dehulling techniques and physical properties of materials. For example, the bran of the cooked and dried wheat can be dehulled easily due to voids between bran and endosperm (caused

by shrinkage). But, for flour and semolina productions, bran is removed during milling, and there are no void between bran and endosperm layers. In addition, in Mut type system, long tempering period is related with the milling operation to increase the yellow colour intensity. The inlet moisture content was 13.92%. The outlet moisture contents obtained from the disc mill at different gaps were measured and given in Fig. 6. The increase in the gap slightly increased the outlet moisture content but all outlet moistures were less than the inlet moisture due to evaporation of water during the milling operation. It was observed that a small amount of heat generation during milling due to abrasive effect caused the loss of moisture. In addition, at small gap widths, the mill produced small bulgur particles i.e. high surface area. The level of the loss of moisture content was higher at low gaps due to high surface area creation at small particles and high abrasive effect (caused more heat generation). 3.7. Energy consumption and capacity The disc mill was run by a motor (18 kW, 47.4 A) that had a speed of 970 rpm. The speed of motor was decreased to 250 nm at the disc using reductors. By 80% performance, the capacity of the disc mill at different gaps was determined at 37.9 A and 14.4 kW (Table II). The capacity of the disc mill increased linearly (r2=0.958) by increasing the gap between the discs. The maximum capacity was obtained at 1.90 mm such as 705 kg/h. The energy consumptions (kW/kg) were calculated dividing power by capacity at each gap. As expected, at big gap values, the energy consumption decreased linearly (r 2=0.958) due to decreasing the effects of the abrasive and size reduction effects, and friction loss. These capacities and energy consumptions values can also be used practically in industrial base to calculate the energy consumption and capacity for each product i.e. coarse, pilaf etc. those want to produce.

Table II: Energy consumption and capacity at different gaps

4. Conclusions The designed disc mill was suitable for bulgur production by arranging the disc gap. Helically opened grooves in this study were better than previously studied the disc mill by Bayram and ner (2004c). Significant amount of pilaf, middle and fine bulgur can be produced using the disc mill presented in this study by arranging the disc gap. By increasing the disc gap i.e. >1.90 mm, coarse size can also be produced. The decreasing disc gap caused the increase in the amount of by-product and energy consumption, and also decrease in the capacity. The ash and moisture contents decreased with decreasing the disc gap. The increase in the disc gap for the disc mill increased the percent mass of coarse products. The coarse size bulgur was not obtained with the disc gaps of 0.40, 0.50, 0.60 and 0.80 mm. References

AOAC, 1990. Official methods of analysis of the association of official analytical chemists. 15th Edn., Association of Official Analytical Chemists, Washington, DC. Bayram, M., ner, M.D., 1996. Bulgur retiminin bugnk durumu ve sorunlar. II. Un-Bulgur-Biskvi Sempozyumu, Karaman-Turkey 165-177. Bayram, M., 2000. Bulgur around the world. Cereal Foods World 45, 80-82. Bayram, M., ner, M. D., 2002. The new old wheat: convenience and nutrition driving demand for bulgur, World Grain, November 51-53. Bayram, M., ner, M.D., 2004a. 2003de bulgur sektr-1. Unlu Mamller Teknolojisi 61, 23-29. Bayram, M., ner, M.D., 2004b. 2003de bulgur sektr-2. Unlu Mamller Teknolojisi 62, 20-30. Bayram, M., ner, M.D., 2004c. Stone, disc and hammer milling of bulgur. Journal of Cereal Science (submitted) Bayram, M., ner, M.D., Eren, S., 2004a. Effect of cooking time and temperature on the dimensions and crease of the wheat kernel during bulgur production. Journal of Food Engineering 64, 43-51. Bayram, M., Kaya, A., ner, M. D. 2004b. Changes in properties of soaking water during production of soy-bulgur. Journal of Food Engineering 61, 221-230. Bayram, M., ner, M.D., Kaya, A., 2004c. Influence of soaking on the dimensions and colour of soybean for bulgur production. Journal of Food Engineering 61, 331-339. Bayram, M., ner, M.D., Eren, S., 2004d. Thermodynamics of the dimensional changes in the wheat kernel during cooking for bulgur production. Food Science and Technology International 10, 243-254. Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly A.E.V., 1976. Food Engineering Operations (2nd. Ed.), National Collage of Food Technology, University of Reading, UK, 66-80. Ercan, R., 1986. Bulgur isleme teknigi ve kimyasal bilesimi. Gda 11, 319-321. Fisher, G.W., 1973. The technology of bulgur production. Technica-Moliteria, 24(2), 12-19. Haley, W.L., Pence, V.M., 1960. Bulgur, an ancient wheat food. Cereal Science Today 5, 203-207,214. Kent, N.L., 1975. Technology of cereals with special reference to wheat. 2nd Edition, Pergamon Press, London, 223. McCabe, W.L., Smith, J.C. Harriot, P. 1985. Unit Operations of Chemical Engineering, McGraw Hill Press, NY,749-768. ktem, R., 1984. Tarhana ve bulgur imalat teknigi gelistirme olanaklar. 9. Izmir Gda ve Tarm Fuar, Gda Sanayiinde Teknolojik Gelismeler Sempozyumu, Ege niversitesi, Gida Mh. Bl. zmir-Turkey, 115-126. zboy, ., Kksel, H., 2002. An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars. Nahrung 46, 21-24. Peyron, S., Surget, A., Mobille, F., Autran, J.C., Rouau, X., Abecassis, J., 2002. Relationship between bran mechanical properties and milling behaviour of durum wheat (Triticum Durum Desf.), Influence of tissue thickness and cell wall structure. Journal of Cereal Science 36, 377-378.

Smith, G.S., Barta, E.J., Lazar, M.E., 1964. Bulgur production by continuous atmospheric pressure process. Food Technology 18, 89-92. TSE, 1989. Tahllar-Hektolitre Arl Tayini (TS 6531). Turkish Standard Institute. TSE, 2003. Bulgur (TS 2284). Turkish Standard Institute. USDA, 199

2D Graph 2
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Coarse bulgur(+/3.50 mm) Pilaf bulgur (3.50/2.00 mm) Middle bulgur (2.00/1.00 mm) Fine bulgur (1.00/0.50 mm) 100 80 60 40 % mass (g/g) 20

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98 91 84 77 70 % mass (g/g) 63 56 49 42 35 28 21 14 7 0

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