Determination of rheological properties of some pekmez samples in Turkey

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dc.contributor.authorYogurtcu, H.
dc.contributor.authorKamisli, F.
dc.date.accessioned2026-08-12T17:44:36Z
dc.date.issued2006
dc.departmentFırat Üniversitesi
dc.description.abstractThe rheological behaviors of pekmez samples (mulberry, grape, rosehip and harnup juice) were investigated. Viscosity was measured at 5, 10, 15, 20 and 30 degrees C using a rotational viscometer in the shear rate range of 0-93 s(-1). An emprical power-law model was used to describe the rheological behaviors of pekmez samples. Pekmez samples were found to exhibit non-Newtonian behaviors. An Arrhenius equation was used to determine the effect of temperature on viscosities of pekmez samples and thus Ea values of pekmez samples were calculated. The activation energies vary from 18.509 to 74.658 kJ/mol depending on the solid contents (39.44, 60.48, 67.08, 69.68, 71.98, 74.22, 75.4 and 75.46 degrees Brix). (c) 2005 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jfoodeng.2005.08.036
dc.identifier.endpage1068
dc.identifier.issn0260-8774
dc.identifier.issue4
dc.identifier.scopus2-s2.0-33745350911
dc.identifier.scopusqualityQ1
dc.identifier.startpage1064
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2005.08.036
dc.identifier.urihttps://hdl.handle.net/11508/60340
dc.identifier.volume77
dc.identifier.wosWOS:000239470100040
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.subjectpekmez
dc.subjectviscosity
dc.subjectpower-law model
dc.subjectArrhenius equation
dc.titleDetermination of rheological properties of some pekmez samples in Turkey
dc.typeArticle

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