Rheological characteristics of carob pekmez


Senguel M., Ertugay M. F. , Senguel M., Yueksel Y.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, ss.39-46, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 10 Konu: 1
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/10942910600627996
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Sayfa Sayıları: ss.39-46

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).