Rheological characteristics of carob pekmez
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.1, ss.39-46, 2007 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 10 Sayı: 1
- Basım Tarihi: 2007
- Doi Numarası: 10.1080/10942910600627996
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.39-46
- Erzincan Binali Yıldırım Üniversitesi Adresli: Hayır
Özet
This study investigated the physicochemical properties and rheological behavior of carob pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70 degrees C using a rotational viscometer at the shear rate of 5, 10, 20, 50, and 100 1/s. The flow characteristics of carob pekmez were described by the power law and Herschel-Bulkley models. The Herschel-Bulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.998. Carob pekmez exhibited a time-independent shear thickening behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and E-a value of the carob pekmez was calculated as 103.86 kJ mol(-1).