TY  - JOUR
T1  - TRIBOLOGY OF PEKMEZ (GRAPE MOLASSES)-TAHİN (SESAME PASTE) MIXTURES
TT  - PEKMEZ-TAHİN KARIŞIMLARININ TRİBOLOJİSİ
AU  - Altay, Filiz
AU  - Altay, İpek
PY  - 2018
DA  - June
DO  - 10.15237/gida.GD18026
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 582
EP  - 590
VL  - 43
IS  - 4
LA  - en
AB  - A new field of texture analysiscalled “tribology” or “thin film rheology” that might explain the food texturethroughout oral processing has become important. In this study, tribologicalexperiments for samples containing pekmez and tahin at 30:70, 40:60 and 50:50(w/w) were conducted by using a modified pin-on-disk tribometer. In theStribeck curves hydrodynamic and boundary regions were determined. For themixture containing pekmez:tahin at 50:50, hydrodynamic region started at alower speed compared to other samples, which indicated a developing a thinlubrication film between contact surfaces. The friction decreased with the oilcontent of the sample. This was more profound in the lower speed region for allsamples. Tribological data provided more distinct evaluation compared to theviscosity data which were close to each other due to similar composition ofsamples. Further research are needed on tribological properties of foods, theirrelation to rheology and sensory analysis.
KW  - tribology
KW  - friction
KW  - lubrication
KW  - sesame paste
KW  - grape molasses
N2  - Son zamanlarda, gıdanın ağızdaçiğnenirkenki yapısını açıklayabilecek “triboloji” ya da “ince film reolojisi”adı verilen bir yaklaşım önemli hale gelmiştir. Bu çalışmada, ağırlıkça 30:70,40:60, 50:50 oranlarındaki pekmez-tahin karışımlarının tribolojik deneylerimodifiye edilmiş bir sensörle tribometre kullanılarak yürütülmüştür. Buölçümlerden sürükleme hızına karşı sürtünme katsayılarının çizildiği Stribeck eğrisiadı verilen grafikleri elde edilmiştir. Bu grafiklerde her bir örnek içinhidrodinamik (sürtünme viskozite yüzünden hız ile doğrusal olarak artar) ve sınır bölgeleri (nispeten sabit sürtünmegörülür) tespit edilmiştir. Ağırlıkça 50:50 pekmez-tahin içeren örnek diğerörneklere göre daha düşük bir hızda, temas yüzeyleri arasında ince bir yağlamatabakasının geliştiğini gösteren hidrodinamik bölgeye girmiştir. Diğer yandansürtünme, örneklerin yağ içeriği arttıkça azalmıştır. Bu durum bütün örnekleriçin düşük hız bölgesinde daha belirgindir. Bileşimi birbirine yakındolayısıyla viskoziteleri birbirine yakın bu örneklerin tribolojik ölçümleri,yapısal farklılıkları daha iyi ortaya koymuştur. Gıdaların tribolojiközellikleri, bunların reolojik ve duyusal özelliklerle ilişkisininaraştırılması için çalışmalar yapılması gerekmektedir.
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UR  - https://doi.org/10.15237/gida.GD18026
L1  - https://dergipark.org.tr/tr/download/article-file/497128
ER  -