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

Year 2025, Volume: 13 Issue: 4, 1476 - 1493, 30.10.2025

Orhan Yalçın , Muhittin Öztürk , Ömer Görgülüer , Mahmut Aydın

https://doi.org/10.29130/dubited.1607245

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

Ethical Statement

This study does not involve human or animal participants. All procedures followed scientific and ethical principles, and all referenced studies are appropriately cited

Supporting Institution

This work was financially supported by Scientific Research Projects Coordination Unit of Niğde Ömer Halisdemir University with Project No.: FMT 2022/1-LÜTEP

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