Determination of Rheological Behavior of Some Molasses-Sesame Blends

Yıl 2019, Cilt: 14 Sayı: 1, 23 - 32, 15.03.2019

Fethi Kamışlı Dlshad Abdalla Mohammed

Öz

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.

Anahtar Kelimeler

Rheology, modeling

Kaynakça

• Abu-Jdayil, B. (2003). Modelling the time-dependent rheological behavior of semisolid foodstuffs. Journal of Food Engineering, 57(1), 97-102.
• Adebowale, A. A. & Sanni, L. O. (2013). Effects of solid content and temperature on viscosity of tapioca meal. Journal of Food Science and Technology, 50(3), 573–578.
• Ahmed, J. (2004). Rheological behaviour and colour changes of ginger paste during storage. International Journal of Food Science & Technology, 39(3), 325-330.
• Akbulut, M., Saricoban, C., & Ozcan, M. M. (2012). Determination of rheological behavior, emulsion stability, color, and sensory of sesame pastes (tahin) blended with pine honey. Food and Bioprocess Technology, 5(5), 1832-1839.
• 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.
• Akbulut, M., Çoklar, H., & Özen, G. (2008). Rheological characteristics of Juniperus drupacea fruit juice (pekmez) concentrated by boiling. Food Science and Technology International, 14(4), 321-328.
• Akbulut, M., & Özcan, M. M. (2008). Some physical, chemical, and rheological properties of sweet sorghum (Sorghum Bicolor (L) Moench) Pekmez (Molasses). International Journal of Food Properties, 11(1), 79-91.Alpaslan, M., & Hayta, M. (2002). Rheological and sensory properties of pekmez (grape molasses)/tahin (sesame paste) blends. Journal of Food Engineering, 54(1), 89-93.
• Arslan, E., Yener, M. E., & Esin, A. (2005). Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69(2), 167-172.
• Batu, A. (2005). Production of liquid and white solid pekmez in Turkey. Journal of Food Quality, 28(5‐6), 417-427.Bayod, E., Willers, E. P., & Tornberg, E. (2008). Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT-Food Science and Technology, 41(7), 1289-1300.
• Çiftçi, D., Kahyaoglu, T., Kapucu, S., & Kaya, S. (2008). Colloidal stability and rheological properties of sesame paste. Journal of Food Engineering, 87(3), 428-435.
• Day, L., Xu, M., Lundin, L., & Wooster, T. J. (2009). Interfacial properties of deamidated wheat protein in relation to its ability to stabilize oil-in-water emulsions. Food Hydrocolloids, 23(8), 2158-2167.
• Gharehyakheh, S., Amiri, M., & Savareh, S. J. (2014). Rheological behavior of sesame paste/honey blend with different concentration of honey. European Journal of Experimental Biology, 4(1), 53-57.
• Goksel, M., Dogan, M., Toker, O. S., Ozgen, S., Sarioglu, K., & Oral, R. A. (2013). The effect of starch concentration and temperature on grape molasses: rheological and textural properties. Food and Bioprocess Technology, 6(1), 259-271.
• Habibi-Najafi, M. B., & Alaei, Z. (2006). Rheological properties of date syrup/sesame paste blend. World Journal of Dairy & Food Sciences, 1(1), 1-5.
• Işıklı, N. D., & Karababa, E. (2005). Rheological characterization of fenugreek paste (çemen). Journal of Food Engineering, 69(2), 185-190.
• Karaman, S., & Kayacier, A. (2011). Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro–Fuzzy Inference System (ANFIS). LWT-Food Science and Technology, 44(8), 1717-1725.
• Kaya, A., & Belibaǧlı, K. B. (2002). Rheology of solid Gaziantep pekmez. Journal of Food Engineering, 54(3), 221-226.Lokumcu Altay, F., & Ak, M. M. (2005). Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste). Journal of the Science of
• Food and Agriculture, 85(1), 105-111.
• Mohamed, I. O., & Hassan, E. (2016). Time-dependent and time-independent rheological characterization of date syrup. Journal of Food Research, 5(2), 13-17.
• Morris, J. B. (2002). Food, industrial, nutraceutical, and pharmaceutical uses of sesame genetic resources. Trends in New Crops and New Uses, pp: 153-156.
• Muresan, V., Danthine, S., Racolta, E., Muste, S., & Blecker, C. (2014). The influence of particle size distribution on sunflower tahini rheology and structure. Journal of Food Process Engineering, 37(4), 411-426.
• Özkal, S. G., & Süren, F. (2017). Rheological properties of poppy seed paste/grape pekmez blends. Journal of Food Processing and Preservation, 41(6), 1-8.
• Rao, M. A. (2013). Rheology of fluid, semisolid, and solid foods: principles and applications. Springer Science & Business Media.
• Razavi, S. M., Najafi, M. B. H., & Alaee, Z. (2007). The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature. Food Hydrocolloids, 21(2), 198-202.
• Razavi, S. M. A., Najafi, M. H., & Alaee, Z. (2008). Rheological characterization of low fat sesame paste blended with date syrup. International Journal of Food Properties, 11(1), 92-101.
• Sanchez, M. C., Valencia, C., Gallegos, C., Ciruelos, A., & Latorre, A., 2002. Influence of processing on the rheological properties of tomato paste. Journal of the Science of Food and Agriculture, 82(9), 990-997.
• Sengül, M., Ertugay, M. F., & Sengül, M., 2005. Rheological, physical and chemical characteristics of mulberry pekmez. Food Control, 16(1), 73-76.
• Sengül, M., Fatih Ertugay, M., Sengül, M., & Yüksel, Y., 2007. Rheological characteristics of carob pekmez. International Journal of Food Properties, 10(1), 39-46.
• Yoğurtçu, H., & Kamışlı, F., 2006. Determination of rheological properties of some pekmez samples in Turkey. Journal of Food Engineering, 77(4), 1064-1068.