Rheological, physical and chemical characteristics of mulberry pekmez

Şengül, Mustafa; ERTUGAY, Mustafa Fatih; Şengül, Memnune

doi:10.1016/j.foodcont.2003.11.010

Makale Tam Makale Uluslararası 2005

Rheological, physical and chemical characteristics of mulberry pekmez

Mustafa Şengül, Mustafa Fatih ERTUGAY, Memnune Şengül

Food Control Cilt 16 · Sayı 1 · ss. 73–76 · 01.01.2005

DOI ile aç

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.

Anahtar kelimeler

FOOD STORAGE Viscosity MAIZE RHEOLOGICAL PROPERTIES Mulberry Concentrated fruit juices pekmez AKAMU

Atıf için künye

Şengül, M., ERTUGAY, M. F., & Şengül, M. (2005). Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16(1), 73–76. https://doi.org/10.1016/j.foodcont.2003.11.010

BibTeX

@article{sengul2005-273584,
  author = {Şengül, Mustafa and ERTUGAY, Mustafa Fatih and Şengül, Memnune},
  title = {Rheological, physical and chemical characteristics of mulberry pekmez},
  journal = {Food Control},
  year = {2005},
  volume = {16},
  number = {1},
  pages = {73--76},
  issn = {0956-7135},
  doi = {10.1016/j.foodcont.2003.11.010},
  url = {https://akademik.atauni.edu.tr/yayinlar/273584-rheological-physical-and-chemical-characteristics-of-mulberry-pekmez}
}