TY  - JOUR
T1  - Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi
TT  - Effect of Cold Pressed Grape Seed Oil Waste on Rheological Properties of Oil/Water Emulsions
AU  - Çetin, Bayram
AU  - Karasu, Salih
AU  - Toker, Ömer Said
PY  - 2018
DA  - April
DO  - 10.24323/akademik-gida.415646
JF  - Akademik Gıda
JO  - Akademik Gıda
PB  - Sidas Medya Ltd. Şti.
WT  - DergiPark
SN  - 1304-7582
SP  - 27
EP  - 32
VL  - 16
IS  - 1
LA  - tr
AB  - Bu çalışmada soğuk pres üzüm çekirdeği yağıatığının, yağı azaltılmış emülsiyonların üretiminde kullanım olanaklarıaraştırılmıştır. Bu amaçla üzüm çekirdeği yağı atığı ve yağ oranınınemülsiyonların akış davranış, dinamik ve 3ITT reolojik özelliklerine etkisiincelenmiştir. Yağ oranı %10 ve %30 olan iki farklı kontrol örneklerihazırlanmış, %2 ve %4 üzüm çekirdeği yağı atığı içeren emülsiyonlarüretilmiştir. Örneklerin akış davranış reolojik özellikleri, Hershel-Buckley model ile modellenmiş vekıvam katsayısı (K), akış davranışindeksi (n) ve akma gerilimi (s0)değerleri hesaplanmıştır. Örneklerin Kdeğerlerine, yağ ve atık oranın etkisi önemli bulunmuştur (p<0.05).  Örneklerin K değerleri 1.39 ile 3.39 Pasnarasında tespit edilmiş ve en düşük Kdeğeri yağı azaltılmış örnekten elde edilmiştir. %2 ve %4 üzüm çekirdeği yağıatığı ilavesiyle, örneklerin K değerlerindeönemli bir iyileşme gözlemlenmiştir. Örneklerin dinamik reolojik özelliklerine,yağ oranı ve üzüm çekirdeği yağı atığı oranının etkisi önemli bulunmuştur(p<0.05). Bütün örneklerin G' değeri G'' değerlerinden yüksek çıkmıştır,yani tüm örnekler viskoelastik katı karakter sergilemiştir. Örneklerin geritoparlanma özellikleri, 3-ITT reolojik özellikleri test edilerekbelirlenmiştir. Örnekler 40 s boyuncayüksek düzeyde (150 s-1) kaymahızına maruz bırakılmış ve sonraki zaman aralığında geri toparlanma eğilimlerigözlenmiştir. Bu araştırma sonuçları, üzüm çekirdeği yağı atıklarının, yağıazaltılmış emülsiyonlarda yapıyı güçlendirici olarak kullanılabileceğiniönermektedir.
KW  - Yağı azaltılmış emülsiyon
KW  - Reoloji
KW  - 3-ITT
KW  - Soğuk pres yağ
KW  - Atık
N2  - In the present study, the potential use of cold-pressedgrape seed oil waste in a reduced-fat emulsionwas determined. For this purpose, effectsof cold-pressed grape seed oil waste onflow behavior, dynamic and 3-ITTrheological properties of the emulsions were investigated.Two different control samples with 10 or 30% oil content were prepared, andtwo different emulsions with 2 or 4% grape seed oil waste were produced. The flow behaviorproperties of samples were modeled by Hershel-Buckleymodel, and consistency coefficient (K), flow behavior index (n) and yield stress (s0)values were determined. The effect of oiland waste content on the K values of samples was significant (p<0.05).The K values of samples were between 1.39and 3.39 Pasn, and the lowest K value was obtained from the reduced-oil emulsion. A significantimprovement in the K values of samples wasobserved by the addition of 2 or 4% grapeseed oil waste. Oil and grape seedoil contents significantly influenced dynamic rheological properties of samples (p<0.05).G' values of all samples were higher thanG'' in the whole frequency range, indicating that all samples showed viscoelastic solid character. Recovery properties ofsamples were investigated by 3-ITT test. The samples were subjected to highlevel of shear rate (150 s-1) in the second interval, and recovery trends were observed in the third interval. The results of this studysuggested that cold-pressed grape seedoil waste could be used as a fat replacerin a reduced fat emulsion.
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UR  - https://doi.org/10.24323/akademik-gida.415646
L1  - https://dergipark.org.tr/tr/download/article-file/458426
ER  -