Effect of Cold Pressed Grape Seed Oil Waste on Rheological Properties of Oil/Water Emulsions

Year 2018, , 27 - 32, 23.04.2018

Salih Karasu Bayram Çetin , Ömer Said Toker

https://doi.org/10.24323/akademik-gida.415646

Abstract

In the present study, the potential use of cold-pressed
grape seed oil waste in a reduced-fat emulsion
was determined. For this purpose, effects
of cold-pressed grape seed oil waste on
flow behavior, dynamic and 3-ITT
rheological properties of the emulsions were investigated.
Two different control samples with 10 or 30% oil content were prepared, and
two different emulsions with 2 or 4% grape seed oil waste were produced. The flow behavior
properties of samples were modeled by Hershel-Buckley
model, and consistency coefficient (K), flow behavior index (n) and yield stress (s₀)
values were determined. The effect of oil
and waste content on the K values of samples was significant (p<0.05).
The K values of samples were between 1.39
and 3.39 Pasⁿ, and the lowest K value was obtained from the reduced-oil emulsion. A significant
improvement in the K values of samples was
observed by the addition of 2 or 4% grape
seed oil waste. Oil and grape seed
oil contents significantly influenced dynamic rheological properties of samples (p<0.05).
G' values of all samples were higher than
G'' in the whole frequency range, indicating that all samples showed viscoelastic solid character. Recovery properties of
samples were investigated by 3-ITT test. The samples were subjected to high
level of shear rate (150 s^-1) in the second interval, and recovery trends were observed in the third interval. The results of this study
suggested that cold-pressed grape seed
oil waste could be used as a fat replacer
in a reduced fat emulsion.

Keywords

Low-fat emulsions, Rheology, 3-ITT, Cold pressed oil, Waste

Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi

Abstract

Bu çalışmada soğuk pres üzüm çekirdeği yağı
atığının, yağı azaltılmış emülsiyonların üretiminde kullanım olanakları
araştırılmıştır. Bu amaçla üzüm çekirdeği yağı atığı ve yağ oranının
emülsiyonların akış davranış, dinamik ve 3ITT reolojik özelliklerine etkisi
incelenmiştir. Yağ oranı %10 ve %30 olan iki farklı kontrol örnekleri
hazırlanmış, %2 ve %4 üzüm çekirdeği yağı atığı içeren emülsiyonlar
üretilmiştir. Örneklerin akış davranış reolojik özellikleri, Hershel-Buckley model ile modellenmiş ve
kıvam katsayısı (K), akış davranış
indeksi (n) ve akma gerilimi (s₀)
değerleri hesaplanmıştır. Örneklerin K
değerlerine, yağ ve atık oranın etkisi önemli bulunmuştur (p<0.05).  Örneklerin K değerleri 1.39 ile 3.39 Pasⁿ
arasında tespit edilmiş ve en düşük K
değeri yağı azaltılmış örnekten elde edilmiştir. %2 ve %4 üzüm çekirdeği yağı
atığı ilavesiyle, örneklerin K değerlerinde
önemli bir iyileşme gözlemlenmiştir. Örneklerin dinamik reolojik özelliklerine,
yağ oranı ve üzüm çekirdeği yağı atığı oranının etkisi önemli bulunmuştur
(p<0.05). Bütün örneklerin G' değeri G'' değerlerinden yüksek çıkmıştır,
yani tüm örnekler viskoelastik katı karakter sergilemiştir. Örneklerin geri
toparlanma özellikleri, 3-ITT reolojik özellikleri test edilerek
belirlenmiştir. Örnekler 40 s boyunca
yüksek düzeyde (150 s^-1) kayma
hızına maruz bırakılmış ve sonraki zaman aralığında geri toparlanma eğilimleri
gözlenmiştir. Bu araştırma sonuçları, üzüm çekirdeği yağı atıklarının, yağı
azaltılmış emülsiyonlarda yapıyı güçlendirici olarak kullanılabileceğini
önermektedir.

Keywords

Yağı azaltılmış emülsiyon, Reoloji, 3-ITT, Soğuk pres yağ, Atık

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