Rheological, physical and chemical characteristics of mulberry pekmez

Sengul M., Ertugay M. F., Sengul M.

FOOD CONTROL, cilt.16, sa.1, ss.73-76, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.foodcont.2003.11.010
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.73-76
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Hayır

Özet

The physical, chemical properties and the rheological behaviour of mulberry pekmez were investigated. Viscosity was measured at 30, 40, 50, 60 and 70 degreesC using a rotational viscometer equipped with spindle 5 at the speed of 5, 10, 20, 50 and 100 rpm. An empirical power-law model was used to describe the rheological behaviour of mulberry pekmez with correlation coefficients between 0.991 and 0.999. The mulberry pekmez exhibited a pseudoplastic behaviour. An Arrhenius equation was used to describe the effect of temperature on viscosity and E-a value of the mulberry pekmez was calculated as 17.97 kJmol(-1). (C) 2004 Elsevier Ltd. All rights reserved.