An Experimental Study on Rheological Properties of Pestil Blends

Zehra Yildiz; Ayse Sarımeseli

doi:doi:10.11648/j.wjfst.20170102.14

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An Experimental Study on Rheological Properties of Pestil Blends

Zehra Yildiz, Ayse Sarımeseli

Published in World Journal of Food Science and Technology (Volume 1, Issue 2)

Received: 2 May 2017 Accepted: 17 May 2017 Published: 13 July 2017

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Abstract

The rheological and sensory properties kind (apricot, grape and mulberry molasses) blends were studied pestil (rollband) syrup of apricot, mulberry and grape at 25, 40, 50 and 70°C, rheological properties kind of pestil syrup (untreatment and treatment with sulphurapricot molasses) blends were studied using sugar concentrations of 0%, 5% and 10%. The empirical power law model fitted the apparent viscosityrotational speed data. All blends exhibited pseudoplasticbehavior. The syrup content and temperature influenced the flow behavior and consistency index values. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. E_a values ranged from 326,65 to 175,86 J mol s^-1 as syrup content varied from apricot, grape to mulberry, respectively. Arrhenius constant, k, however, correlated with mouthcoating.

Published in	World Journal of Food Science and Technology (Volume 1, Issue 2)
DOI	10.11648/j.wjfst.20170102.14
Page(s)	56-59
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Rheology, Pestil, Apricot

References

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[2]	Elmacı Y., Altug T., Pazir F., Quality Changes In Unsulfured Sun Dried Apricots During Storage, International Journal of Food Properties, 2008, 11: 146–157.
[3]	Lawless, H. T., Heymann. H., Sensory Evaluation of Food: Principles and Practices. New York: Chapman & Hall, 1998.
[4]	Lawless H. T., Heymann H., Sensory Evaluation of Food: Principles and Practices, Springer, 2010.
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[6]	Yazıcı F., ÇakırD. K., Kara S., Ayaz S., Keylan H., İncekara B., Pestil, OndokuzMayıs University Faculty of Engineering Deparment of Food Engineering, 2012, Samsun.
[7]	Kokini, J. L., and Dickie, A., A Model of Food Spreadability from Fluid Mechanics. Journal of Texture Studies, 1982, 13: 211-227.
[8]	Álvarez E., Cancela M. A., Maceiras R., Comparison of Rheological Behaviour of Salad Sauces, International Journal of Food Properties, 2006, 9: 907–915.
[9]	Álvarez E., Cancela M. A., Maceiras R., Effect of Temperature on Rheologıcal Propertıes of Dıfferent Jams, International Journal of Food Properties, 2006, 9: 135–146.
[10]	Chinnan, M. S., K. H. McWatters, and V. N. M. Rao., Rheological characterization of grain legume pastes and effect of hydration time and water level on apparent viscosity. J. Food Sci. 1985, 50: 4, 1167-1171.
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[14]	Rhas, C. K. Theory, Determinationa and Control of Physical Properties of Food Materials. Dordrecht, Holland: D. Reidel Publishing Company, 1975.

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APA Style

Zehra Yildiz, Ayse Sarımeseli. (2017). An Experimental Study on Rheological Properties of Pestil Blends. World Journal of Food Science and Technology, 1(2), 56-59. https://doi.org/10.11648/j.wjfst.20170102.14

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ACS Style

Zehra Yildiz; Ayse Sarımeseli. An Experimental Study on Rheological Properties of Pestil Blends. World J. Food Sci. Technol. 2017, 1(2), 56-59. doi: 10.11648/j.wjfst.20170102.14

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AMA Style

Zehra Yildiz, Ayse Sarımeseli. An Experimental Study on Rheological Properties of Pestil Blends. World J Food Sci Technol. 2017;1(2):56-59. doi: 10.11648/j.wjfst.20170102.14

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@article{10.11648/j.wjfst.20170102.14,
  author = {Zehra Yildiz and Ayse Sarımeseli},
  title = {An Experimental Study on Rheological Properties of Pestil Blends},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {2},
  pages = {56-59},
  doi = {10.11648/j.wjfst.20170102.14},
  url = {https://doi.org/10.11648/j.wjfst.20170102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170102.14},
  abstract = {The rheological and sensory properties kind (apricot, grape and mulberry molasses) blends were studied pestil (rollband) syrup of apricot, mulberry and grape at 25, 40, 50 and 70°C, rheological properties kind of pestil syrup (untreatment and treatment with sulphurapricot molasses) blends were studied using sugar concentrations of 0%, 5% and 10%. The empirical power law model fitted the apparent viscosityrotational speed data. All blends exhibited pseudoplasticbehavior. The syrup content and temperature influenced the flow behavior and consistency index values. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. Ea values ranged from 326,65 to 175,86 J mol s-1 as syrup content varied from apricot, grape to mulberry, respectively. Arrhenius constant, k, however, correlated with mouthcoating.},
 year = {2017}
}

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TY  - JOUR
T1  - An Experimental Study on Rheological Properties of Pestil Blends
AU  - Zehra Yildiz
AU  - Ayse Sarımeseli
Y1  - 2017/07/13
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170102.14
DO  - 10.11648/j.wjfst.20170102.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 56
EP  - 59
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170102.14
AB  - The rheological and sensory properties kind (apricot, grape and mulberry molasses) blends were studied pestil (rollband) syrup of apricot, mulberry and grape at 25, 40, 50 and 70°C, rheological properties kind of pestil syrup (untreatment and treatment with sulphurapricot molasses) blends were studied using sugar concentrations of 0%, 5% and 10%. The empirical power law model fitted the apparent viscosityrotational speed data. All blends exhibited pseudoplasticbehavior. The syrup content and temperature influenced the flow behavior and consistency index values. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. Ea values ranged from 326,65 to 175,86 J mol s-1 as syrup content varied from apricot, grape to mulberry, respectively. Arrhenius constant, k, however, correlated with mouthcoating.
VL  - 1
IS  - 2
ER  -

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Author Information

Zehra Yildiz

Department of Energy Systems Engineering, Technology Faculty, Mersin University, Mersin, Turkey
Ayse Sarımeseli

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APA Style

Zehra Yildiz, Ayse Sarımeseli. (2017). An Experimental Study on Rheological Properties of Pestil Blends. World Journal of Food Science and Technology, 1(2), 56-59. https://doi.org/10.11648/j.wjfst.20170102.14

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ACS Style

Zehra Yildiz; Ayse Sarımeseli. An Experimental Study on Rheological Properties of Pestil Blends. World J. Food Sci. Technol. 2017, 1(2), 56-59. doi: 10.11648/j.wjfst.20170102.14

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AMA Style

Zehra Yildiz, Ayse Sarımeseli. An Experimental Study on Rheological Properties of Pestil Blends. World J Food Sci Technol. 2017;1(2):56-59. doi: 10.11648/j.wjfst.20170102.14

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@article{10.11648/j.wjfst.20170102.14,
  author = {Zehra Yildiz and Ayse Sarımeseli},
  title = {An Experimental Study on Rheological Properties of Pestil Blends},
  journal = {World Journal of Food Science and Technology},
  volume = {1},
  number = {2},
  pages = {56-59},
  doi = {10.11648/j.wjfst.20170102.14},
  url = {https://doi.org/10.11648/j.wjfst.20170102.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170102.14},
  abstract = {The rheological and sensory properties kind (apricot, grape and mulberry molasses) blends were studied pestil (rollband) syrup of apricot, mulberry and grape at 25, 40, 50 and 70°C, rheological properties kind of pestil syrup (untreatment and treatment with sulphurapricot molasses) blends were studied using sugar concentrations of 0%, 5% and 10%. The empirical power law model fitted the apparent viscosityrotational speed data. All blends exhibited pseudoplasticbehavior. The syrup content and temperature influenced the flow behavior and consistency index values. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. Ea values ranged from 326,65 to 175,86 J mol s-1 as syrup content varied from apricot, grape to mulberry, respectively. Arrhenius constant, k, however, correlated with mouthcoating.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - An Experimental Study on Rheological Properties of Pestil Blends
AU  - Zehra Yildiz
AU  - Ayse Sarımeseli
Y1  - 2017/07/13
PY  - 2017
N1  - https://doi.org/10.11648/j.wjfst.20170102.14
DO  - 10.11648/j.wjfst.20170102.14
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 56
EP  - 59
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20170102.14
AB  - The rheological and sensory properties kind (apricot, grape and mulberry molasses) blends were studied pestil (rollband) syrup of apricot, mulberry and grape at 25, 40, 50 and 70°C, rheological properties kind of pestil syrup (untreatment and treatment with sulphurapricot molasses) blends were studied using sugar concentrations of 0%, 5% and 10%. The empirical power law model fitted the apparent viscosityrotational speed data. All blends exhibited pseudoplasticbehavior. The syrup content and temperature influenced the flow behavior and consistency index values. Temperature sensitivity of the consistency index was assessed by applying an Arrhenius-type equation. Ea values ranged from 326,65 to 175,86 J mol s-1 as syrup content varied from apricot, grape to mulberry, respectively. Arrhenius constant, k, however, correlated with mouthcoating.
VL  - 1
IS  - 2
ER  -

Copy | Download