Flow properties of cellulose and carboxymethyl cellulose from orange peel

dc.contributor.authorYasar, Fevzi
dc.contributor.authorTogrul, Hasan
dc.contributor.authorArslan, Nurhan
dc.date.accessioned2026-08-12T17:44:46Z
dc.date.issued2007
dc.departmentFırat Üniversitesi
dc.description.abstractCellulose was extracted with 10% NaOH at 35 degrees C for 22 h from defatted, protein, pectin and hemicellulose free, delignified orange peel. The combined effects of temperature and concentration on the viscosity of orange peel cellulose solutions were examined for a temperature range 20-60 degrees C and a concentration range 1-10 kg/m(3). Twenty-eight different models describing the combined effects of temperature and concentration on the viscosity were derived. Models were fitted to the experimental data and the model parameters were deter-mined by nonlinear regression analysis. The orange peel cellulose was converted carboxymethyl cellulose (CMC) by etherification. The theological properties of CMC from orange peel cellulose were determined using a rotational viscometer at five temperatures (10, 20, 30, 40 and 50 degrees C) and six concentrations (10, 15, 20, 25, 30, 35 kg/m(3)), and it was found that CMC solutions exhibited pseudoplastic behaviour. Among the common rheological models, the power law model fits well the shear rate and shear stress data. The consistency index increased with concentration and decrease with temperature. The apparent viscosity was measured, at constant spindle speed, as a function of shearing time. It was found that the CMC solutions were described by the Weltman model and found to exhibit thixotropic behaviour. (c) 2006 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jfoodeng.2006.10.022
dc.identifier.endpage199
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.issue1
dc.identifier.orcid0000-0002-7660-2150
dc.identifier.scopus2-s2.0-33846615494
dc.identifier.scopusqualityQ1
dc.identifier.startpage187
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2006.10.022
dc.identifier.urihttps://hdl.handle.net/11508/60411
dc.identifier.volume81
dc.identifier.wosWOS:000244734800023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectorange peel
dc.subjectcellulose
dc.subjectviscosity
dc.subjectcarboxymethyl cellulose
dc.subjectrheology
dc.titleFlow properties of cellulose and carboxymethyl cellulose from orange peel
dc.typeArticle

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