Rheological characteristics of carob pekmez

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

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.1, ss.39-46, 2007 (SCI-Expanded) identifier identifier

  • 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).