Determination of Rheological Behavior of Some Molasses-Sesame Blends

Year 2019, Volume: 14 Issue: 1, 23 - 32, 15.03.2019

Fethi Kamışlı , Dlshad Abdalla Mohammed

Abstract

The aim of this study is to determine the rheological
properties of some molasses-tahin blends such as date syrup-tahin, mulberry
molasses-tahin, grape molasses-tahin and carob syrup-tahin (sesame paste)
blends at the different ratios (20-55 %) and different temperatures (25-60°C)
by using a rotary viscometer to develop models appropriate to the experimental
data. The variation of viscosity of those blends with the strain rates (2.5-30
s^-1) showed that all considered ratios of the molasses-tahin blends
were shear thinning fluids at the considered temperatures. The apparent
viscosities of the blends as a function of shear strain were successfully
described with the Power-law model. The model parameters such as the flow
behavior index (n) and the
consistency coefficient (K) of the considered
blends were determined according to the experimental data. It was observed that
apparent viscosities and consistency coefficients of blends increased with
increasing molasses concentration and decreasing temperature. Activation
energies (Ea) of the considered
blends were determined. The relationship between concentration and consistency
coefficient for each blend was described with both the exponential and power
functions. A mathematical model was determined to describe the combined effects
of temperature, concentrations of the molasses and shear strain on apparent
viscosity with high consistency.

Keywords

Rheology, modeling

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