Kayısı Tozundan Elde Edilen Çözeltilerin Farklı Sıcaklık ve Konsantrasyonlardaki Viskozitelerinin Kayma Hızıyla Değişimi

Year 2023, Issue: 51, 294 - 300, 31.08.2023

Mukaddes Karataş Ercan Aydoğmuş

https://doi.org/10.31590/ejosat.1265932

Abstract

Kimyasal ilave edilmeden, doğallığı ve besin değeri bozulmadan toz haline getirilen kayısı, unlu mamüller, süt ürünleri ve bebek mamalarında kullanılabilmektedir. Kurutma, öğütme ve paketleme ile kayısının raf ömrü uzatılmaktadır. Bu tozlar su gibi solventlerde kolaylıkla çözünebilmekte ve sektörlerde takviye malzemesi olarak tercih edilmektedir. Bu çalışmada kayısı tozunun reolojik özellikleri incelenmiştir. Farklı derişimlerde ve kayma hızlarında hazırlanan kayısı tozlarının viskozitelerinin değişimi gözlemlenmiştir. Kayısı tozlarının konsantrasyonu arttıkça viskozitenin arttığı görülmektedir. Elde edilen karışımdaki sıcaklık artışı viskoziteyi azaltmaktadır. Reolojik çalışmalarda akışkanın kayma hızı arttıkça viskozitesinin düştüğü tespit edilmiştir. Kayısı tozları ile üretilen çözeltinin (akışkan) kayma incelmesi (pseudoplastik) davranışı gösterdiği görülmektedir. Deneysel çalışmalarda elde edilen veriler modellenerek korelasyon katsayıları hesaplanmıştır. Literatürde non-Newtonian akışkanlar için geliştirilen modellerden power-law modeli ile deneysel verilerin en yüksek R2 değerine sahip olduğu görülmüştür.

Keywords

Kayısı tozları, reolojik özellikler, kayma incelmesi, pseudoplastik

Variation of Viscosities of Solutions Obtained from Apricot Powder at Different Temperatures and Concentrations with Shear Rate

Abstract

Apricot, which is turned into powder without adding chemicals, without spoiling its nature and nutritional value, can be used in bakery products, dairy products and baby food. The shelf life of the apricot is extended by drying, grinding and packaging. These powders can be easily dissolved in solvents such as water and are preferred as reinforcement material in the sectors. In this study, the rheological properties of apricot powder have been investigated. The change of viscosities of apricot powder prepared at different concentrations and shear rates has been observed. It is seen that the viscosity increases as the concentration of apricot powders raise. The temperature increase in the resulting mixture decreases the viscosity. In rheological studies, it has been determined that as the shear rate of the fluid increases, its viscosity decreases. It is seen that the solution (fluid) produced with apricot powders exhibits shear thinning behavior (pseudoplastic). The correlation coefficients are calculated by modeling the data obtained in experimental studies. It has been found that the experimental data with power-law model, among the models developed for non-Newtonian fluids in the literature, have the highest R2 value.

Keywords

Apricot powders, rheological properties, shear thinning, pseudoplastic

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