Year 2020, Volume 8 , Issue 2, Pages 84 - 89 2020-12-21

Investigation of rheological behavior of Kyrgyz traditional food Sary mai

Janyl ISKAKOVA [1] , Jamila SMANALİEVA [2]


In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.
Sary mai, Ghee, Rheological properties, Viscosity, Yield Stress
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Primary Language en
Subjects Engineering
Journal Section Research Article
Authors

Orcid: 0000-0002-1614-3984
Author: Janyl ISKAKOVA (Primary Author)
Institution: KIRGIZİSTAN-TÜRKİYE MANAS ÜNİVERSİTESİ
Country: Kyrgyzstan


Orcid: 0000-0002-3929-4291
Author: Jamila SMANALİEVA
Institution: TU Dresden
Country: Germany


Dates

Publication Date : December 21, 2020

Bibtex @research article { mjen752557, journal = {MANAS Journal of Engineering}, issn = {1694-7398}, eissn = {1694-7398}, address = {}, publisher = {Kyrgyz-Turkish Manas University}, year = {2020}, volume = {8}, pages = {84 - 89}, doi = {10.51354/mjen.752557}, title = {Investigation of rheological behavior of Kyrgyz traditional food Sary mai}, key = {cite}, author = {Iskakova, Janyl and Smanali̇eva, Jamila} }
APA Iskakova, J , Smanali̇eva, J . (2020). Investigation of rheological behavior of Kyrgyz traditional food Sary mai . MANAS Journal of Engineering , 8 (2) , 84-89 . DOI: 10.51354/mjen.752557
MLA Iskakova, J , Smanali̇eva, J . "Investigation of rheological behavior of Kyrgyz traditional food Sary mai" . MANAS Journal of Engineering 8 (2020 ): 84-89 <https://dergipark.org.tr/en/pub/mjen/issue/58226/752557>
Chicago Iskakova, J , Smanali̇eva, J . "Investigation of rheological behavior of Kyrgyz traditional food Sary mai". MANAS Journal of Engineering 8 (2020 ): 84-89
RIS TY - JOUR T1 - Investigation of rheological behavior of Kyrgyz traditional food Sary mai AU - Janyl Iskakova , Jamila Smanali̇eva Y1 - 2020 PY - 2020 N1 - doi: 10.51354/mjen.752557 DO - 10.51354/mjen.752557 T2 - MANAS Journal of Engineering JF - Journal JO - JOR SP - 84 EP - 89 VL - 8 IS - 2 SN - 1694-7398-1694-7398 M3 - doi: 10.51354/mjen.752557 UR - https://doi.org/10.51354/mjen.752557 Y2 - 2020 ER -
EndNote %0 MANAS Journal of Engineering Investigation of rheological behavior of Kyrgyz traditional food Sary mai %A Janyl Iskakova , Jamila Smanali̇eva %T Investigation of rheological behavior of Kyrgyz traditional food Sary mai %D 2020 %J MANAS Journal of Engineering %P 1694-7398-1694-7398 %V 8 %N 2 %R doi: 10.51354/mjen.752557 %U 10.51354/mjen.752557
ISNAD Iskakova, Janyl , Smanali̇eva, Jamila . "Investigation of rheological behavior of Kyrgyz traditional food Sary mai". MANAS Journal of Engineering 8 / 2 (December 2020): 84-89 . https://doi.org/10.51354/mjen.752557
AMA Iskakova J , Smanali̇eva J . Investigation of rheological behavior of Kyrgyz traditional food Sary mai. MJEN. 2020; 8(2): 84-89.
Vancouver Iskakova J , Smanali̇eva J . Investigation of rheological behavior of Kyrgyz traditional food Sary mai. MANAS Journal of Engineering. 2020; 8(2): 84-89.
IEEE J. Iskakova and J. Smanali̇eva , "Investigation of rheological behavior of Kyrgyz traditional food Sary mai", MANAS Journal of Engineering, vol. 8, no. 2, pp. 84-89, Dec. 2020, doi:10.51354/mjen.752557