Geleneksel ev yapımı sirkelerin kalitesi üzerine dielektrik, UV-vis ve FTIR spektroskopisi çalışmaları

Abstract

Bu çalışmada geleneksel ev yapımı yöntemle üretilen elma, harmanlanmış elma, üzüm, harmanlanmış üzüm, alıç ve harmanlanmış alıç sirkelerinin kalite farklılıklarının belirlenmesi amaçlanmıştır. Bu sirkeler dielektrik spektroskopisi, UV-vis spektroskopisi, Fourier dönüşümlü kızılötesi spektroskopisi ve reoloji tekniklerinin kombinasyonu kullanılarak analiz edilmiştir. Dielektrik özellikler frekansa bağlı olarak analiz edilerek sonuçlarda Maxwell-Wagner teorisiyle uyumlu davranışlar gösterilmiştir. Sirke için eşdeğer direnç-kapasitör (RC) devresi olan Smith abağındaki empedans devresine karşılık gelen karmaşık empedans düzlemi çizimlerinin Cole-Cole durulma modeliyle uyumlu olduğu bulunmuştur. Sirkelerin UV-vis spektrumlarının numunelerin içeriklerindeki organik asit ve fenolik bileşik konsantrasyonuna bağlı olarak farklılık gösterdiği belirlenmiştir. Tüm numuneler için optik bant aralıklarını (Eg) elde ederek çoğu harmanlanmış sirkenin saf olanlardan daha düşük Eg değerlerine sahip olduğunu gözlemledik. Kalite özelliklerini analiz ettiğimiz tüm sirkelerin akış davranışlarına göre Newton tipi olmayan kıvamlaştırıcı akışkan davranışına sahip olduğunu tespit ettik.

Keywords

• Dielektrik spektroskopisi
• UV-vis spektroskopisi
• FTIR spektroskopisi
• Sirke

Dielectric, UV-vis, FTIR Spectroscopic and Rheological Studies on the Quality of Traditional Homemade Vinegars

Abstract

This study aimed to determine the quality differences of the apple, blended apple, grape, blended grape, hawthorn and blended hawthorn homemade vinegars produced by the traditional method. These vinegars were analyzed by using a combination of the dielectric spectroscopy, UV-vis spectroscopy, Fourier transform infrared spectroscopy and rheological techniques. Dielectric properties were analyzed as frequency dependent and behaviors consistent with Maxwell-Wagner theory were demonstrated. The complex impedance plane plots corresponding to the impedance circuit on the Smith chart, which is the equivalent resistor-capacitor (RC) circuit for vinegar, were found to be compatible with the Cole-Cole relaxation model. It was determined that the UV-vis spectra of vinegars differ depending on the concentration of organic acids and phenolic compounds in their content. By obtaining the optical band gaps (Eg) for all samples, we observed that most blended vinegars had lower the Eg values than pure ones. According to flow behaviours, it was revealed that all vinegars whose quality characteristics we analyzed, have non-Newtonian shear-thickening (dilatant) fluid behavior.

Keywords

• Dielectric Spectroscopy
• UV-Vis Spectroscopy
• FTIR Spectroscopy
• Vinegar
• Rheology

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