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Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi

Year 2021, , 1154 - 1164, 01.06.2021
https://doi.org/10.21597/jist.768561

Abstract

Bu çalışmada, farklı ölçüm sıcaklığı değerlerinde gezo pekmezi örneklerinin reolojik özelliklerindeki değişim incelenmiş ve farklı reolojik modellere uygunlukları test edilmiştir. Ek olarak, pekmez örneklerinin farklı frekans değerlerinde viskoelastik özelliklerindeki değişim belirlenmiştir. Ölçüm alınan tüm sıcaklık değerlerinde pekmez örneklerinin reolojik davranışını en iyi ifade eden modelin Üssel Model olduğu tespit edilmiştir. K ve n değerlerinin sıcaklık değerlerinin artmasına bağlı olarak azaldığı belirlenmiştir. Faz açısı değerlerinin 1’den büyük olması nedeniyle akışkanlık karakterinin elastiklik karakterine kıyasla daha baskın olduğu belirlenmiştir. Başka bir deyişle, pekmez örneklerinin viskoelastik özelliklere sahip olduğu tespit edilmiştir. Bu çalışma gezo pekmezi örneklerinin reolojik özelliklerindeki değişimlerin belirlenmesi konusunda literatürdeki gerekli bilgi eksikliğini gidereceği düşünülmektedir.

References

  • Akbulut M, Özcan MM, 2008. Some physical, chemical, and rheological properties of sweet sorghum (Sorghum Bicolor (L) Moench) Pekmez (Molasses). Internatonal Journal of Food Properties, 11(1): 79-91.
  • Akbulut M, Bilgicli N, 2010. Effects of different pekmez (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes. Journal of Food Process Engineering, 33(2): 272-286.
  • Anonim, 1997. Dynamic Mechanical Analysis of Polymers Reprinted from American Laboratory. TA Instruments, TA236.
  • Anonim, 2013. Dynamic Mechanical Analysis, A Beginner’s Guide, User Booklet. PerkinElmer, USA.
  • Batu A, 1993. Kuru Üzüm ve Pekmezin İnsan Sağlığı ve Beslenmesi Açısından Önemi. Gıda, 18 (5): 303- 307.
  • Batu A, 2005. Production of Liquid and White Solid Pekmez in Turkey. Journal of Food Quality, 28: 417-427.
  • Bozkurt H, Icier F, 2009. Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12: 844-859.
  • Cevik M, Tezcan D, Sabancı S, Icier, F, 2016. Changes in Rheological Properties of Koruk (Unripe Grape) Juice Concentrates During Vacuum Evaporation. Akademik Gıda, 14(4): 322-332.
  • Cevik M, Icier F, 2020. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Science and Technology International, 26(4), 277–290.
  • Chin NL, Chan SM, Yusof YA, Chuah TG, Talib RA, 2009. Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2):134–140.
  • Ehrenstein GW, Riedel G, Trawiel P, 2004. Thermal Analysis of Plastics: theory and practice München: Carl Hanser: Cincinnati: Hanser Gardner Publications.
  • Ekin İ, 2015. Bitlis İlinde Geleneksel Olarak Üretilen Gezo Pekmezinin Bazı Kimyasal Özelliklerinin İncelenmesi. Yüksek Lisans Tezi, Bitlis Eren Üniversitesi Fen Bilimleri Enstitüsü, Bitlis.
  • Ekin İ, Çelikezen FÇ, 2015. Bitlis İlinde Geleneksel Olarak Üretilen Gezo Pekmezinin Bazı Kimyasal Özelliklerinin İncelenmesi. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 4(2); 138-149.
  • Gürel DB, Ildız M, Sabancı S, Koca N, Çağındı Ö, İçier, F, 2021. İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi. Turkish Journal of Agriculture-Food Science Technolog, 9(1): 7-14.
  • Kamışlı F, Mohammed DA, 2019. Determination of Rheological Behavior of Some Molasses-Sesame Blends. Turkish Journal of Science & Technology, 14(1), 23-32.
  • Karataş N, Şengül M, 2018. Dut Pekmezinin Bazı Kimyasal ve Fiziksel Özellikleri ile Antioksidan Aktivitesi Üzerine Depolamanın Etkisi. Türk Tarım ve Doğa Bilimleri Dergisi, 5(1): 34–43.
  • Krokida MK, Maroulis ZB, Saravacos GD, 2001. Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2): 179-200.
  • Morell P, Fiszman SM, Varela P, Hernando I, 2014. Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41: 343-353.
  • Sabancı S, Çokgezme ÖF, Tezcan D, Çevik M, İçier F. 2016. Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss. Turkish Journal of Agriculture-Food Science Technolog, 4(4): 262-266.
  • Sengül M, Ertugay MF, Sengül M, 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16(1): 73-76.
  • Sengül M, Ertugay FM, Sengül M, Yüksel Y, 2007. Rheological characteristics of carob pekmez. International Journal of Food Properties, 10(1): 39-46.
  • Steffe JF, 1996. Rheological Methods in Food Process Engineering. New York: Freeman Press.
  • Quek MC, Chin NL, Yusof YA, 2013. Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118: 380–386.
  • Tozer HF, 1881. Turkish Armenia and Eastern Asia-Minor, Longmans Grenn and Co., London
  • Vecel C, 2009. Kudret Helvası Pekmezi. I. Uluslararası Doğu Anadolu Bölgesi Geleneksel Mutfak Kültürü ve Yemekleri Sempozyumu, 24-26 Haziran, Bitlis.
  • Yogurtcu H, Kamisli F, 2006. Determination of rheological properties of some pekmez samples in Turkey. Journal of Food Engineering, 77(4): 1064-1068.

Determination of Rheological Properties of Gezo Pekmezi (Molasses)

Year 2021, , 1154 - 1164, 01.06.2021
https://doi.org/10.21597/jist.768561

Abstract

In this study, the changes in the rheological properties of Gezo pekmez (molasses) samples at different temperature values and their suitability for different rheoleogic models were investigated. In addition, changes in viscoelastic properties of pekmez (molasses) samples at different frequency values were determined. It was determined that the best model describing the rheological behavior of molasses samples at all temperature values was the Power-Law Model. It was detected that K and n values decreased as the temperature values increased. Since phase angle values were greater than 1, it was determined that the fluidity character was more dominant than elasticity character. In other words, molasses samples were found to have viscoelastic properties. It is thought that the result of present study fulfill the lack of information on determining the changes in the rheological properties of the molasses samples.

References

  • Akbulut M, Özcan MM, 2008. Some physical, chemical, and rheological properties of sweet sorghum (Sorghum Bicolor (L) Moench) Pekmez (Molasses). Internatonal Journal of Food Properties, 11(1): 79-91.
  • Akbulut M, Bilgicli N, 2010. Effects of different pekmez (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes. Journal of Food Process Engineering, 33(2): 272-286.
  • Anonim, 1997. Dynamic Mechanical Analysis of Polymers Reprinted from American Laboratory. TA Instruments, TA236.
  • Anonim, 2013. Dynamic Mechanical Analysis, A Beginner’s Guide, User Booklet. PerkinElmer, USA.
  • Batu A, 1993. Kuru Üzüm ve Pekmezin İnsan Sağlığı ve Beslenmesi Açısından Önemi. Gıda, 18 (5): 303- 307.
  • Batu A, 2005. Production of Liquid and White Solid Pekmez in Turkey. Journal of Food Quality, 28: 417-427.
  • Bozkurt H, Icier F, 2009. Rheological characteristics of quince nectar during ohmic heating. International Journal of Food Properties, 12: 844-859.
  • Cevik M, Tezcan D, Sabancı S, Icier, F, 2016. Changes in Rheological Properties of Koruk (Unripe Grape) Juice Concentrates During Vacuum Evaporation. Akademik Gıda, 14(4): 322-332.
  • Cevik M, Icier F, 2020. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Science and Technology International, 26(4), 277–290.
  • Chin NL, Chan SM, Yusof YA, Chuah TG, Talib RA, 2009. Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2):134–140.
  • Ehrenstein GW, Riedel G, Trawiel P, 2004. Thermal Analysis of Plastics: theory and practice München: Carl Hanser: Cincinnati: Hanser Gardner Publications.
  • Ekin İ, 2015. Bitlis İlinde Geleneksel Olarak Üretilen Gezo Pekmezinin Bazı Kimyasal Özelliklerinin İncelenmesi. Yüksek Lisans Tezi, Bitlis Eren Üniversitesi Fen Bilimleri Enstitüsü, Bitlis.
  • Ekin İ, Çelikezen FÇ, 2015. Bitlis İlinde Geleneksel Olarak Üretilen Gezo Pekmezinin Bazı Kimyasal Özelliklerinin İncelenmesi. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, 4(2); 138-149.
  • Gürel DB, Ildız M, Sabancı S, Koca N, Çağındı Ö, İçier, F, 2021. İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi. Turkish Journal of Agriculture-Food Science Technolog, 9(1): 7-14.
  • Kamışlı F, Mohammed DA, 2019. Determination of Rheological Behavior of Some Molasses-Sesame Blends. Turkish Journal of Science & Technology, 14(1), 23-32.
  • Karataş N, Şengül M, 2018. Dut Pekmezinin Bazı Kimyasal ve Fiziksel Özellikleri ile Antioksidan Aktivitesi Üzerine Depolamanın Etkisi. Türk Tarım ve Doğa Bilimleri Dergisi, 5(1): 34–43.
  • Krokida MK, Maroulis ZB, Saravacos GD, 2001. Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2): 179-200.
  • Morell P, Fiszman SM, Varela P, Hernando I, 2014. Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41: 343-353.
  • Sabancı S, Çokgezme ÖF, Tezcan D, Çevik M, İçier F. 2016. Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss. Turkish Journal of Agriculture-Food Science Technolog, 4(4): 262-266.
  • Sengül M, Ertugay MF, Sengül M, 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16(1): 73-76.
  • Sengül M, Ertugay FM, Sengül M, Yüksel Y, 2007. Rheological characteristics of carob pekmez. International Journal of Food Properties, 10(1): 39-46.
  • Steffe JF, 1996. Rheological Methods in Food Process Engineering. New York: Freeman Press.
  • Quek MC, Chin NL, Yusof YA, 2013. Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118: 380–386.
  • Tozer HF, 1881. Turkish Armenia and Eastern Asia-Minor, Longmans Grenn and Co., London
  • Vecel C, 2009. Kudret Helvası Pekmezi. I. Uluslararası Doğu Anadolu Bölgesi Geleneksel Mutfak Kültürü ve Yemekleri Sempozyumu, 24-26 Haziran, Bitlis.
  • Yogurtcu H, Kamisli F, 2006. Determination of rheological properties of some pekmez samples in Turkey. Journal of Food Engineering, 77(4): 1064-1068.
There are 26 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Gıda Mühendisliği / Food Engineering
Authors

Mutlu Çevik 0000-0003-4847-4910

Publication Date June 1, 2021
Submission Date July 13, 2020
Acceptance Date February 5, 2021
Published in Issue Year 2021

Cite

APA Çevik, M. (2021). Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Journal of the Institute of Science and Technology, 11(2), 1154-1164. https://doi.org/10.21597/jist.768561
AMA Çevik M. Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. June 2021;11(2):1154-1164. doi:10.21597/jist.768561
Chicago Çevik, Mutlu. “Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi”. Journal of the Institute of Science and Technology 11, no. 2 (June 2021): 1154-64. https://doi.org/10.21597/jist.768561.
EndNote Çevik M (June 1, 2021) Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Journal of the Institute of Science and Technology 11 2 1154–1164.
IEEE M. Çevik, “Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi”, Iğdır Üniv. Fen Bil Enst. Der., vol. 11, no. 2, pp. 1154–1164, 2021, doi: 10.21597/jist.768561.
ISNAD Çevik, Mutlu. “Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi”. Journal of the Institute of Science and Technology 11/2 (June 2021), 1154-1164. https://doi.org/10.21597/jist.768561.
JAMA Çevik M. Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2021;11:1154–1164.
MLA Çevik, Mutlu. “Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi”. Journal of the Institute of Science and Technology, vol. 11, no. 2, 2021, pp. 1154-6, doi:10.21597/jist.768561.
Vancouver Çevik M. Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Iğdır Üniv. Fen Bil Enst. Der. 2021;11(2):1154-6.