文章基本信息

标题：Production Potential and Process Technology of Lentil in Turkey
本地全文：下载
作者：Yalçın Coşkuner ; Erşan Karababa
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1998
卷号：23
期号：3
出版社：Association of Food Technology, Turkey
摘要：Lentil rank’s fifth among the world’s food legumes, but is rapidly growing in popularity. Numerous lentil based foods require steaming or boiling the whole seeds, while others including many versions of the over popular lentil soup, call for removal of the fibrous husk Turkey is the most importance exporter of processed lentil in the world and annually processes 300.000-500.000 tonnes. The lentil in Turkey is annually worth about USD 100 to 150 million. Most of the lentils are exported in the dehulled, split form. Microsperma lentil cultivation is centered on South-East Anatolia, to the east of Gaziantep. All of the Gaziantep lentil factories use Turkish dehulling and cleaning equipment, locally fabricated. Lentil processing includes cleaning, sizing, dehulling or decorticating, splitting and polishing. The factors affecting lentil processing are outlined. End of the processes the average yield of dehulled split lentil is about 80%.