An Experimental Study on Rheological Properties of Pestil Blends
World Journal of Food Science and Technology
Volume 1, Issue 2, September 2017, Pages: 56-59
Received: May 2, 2017; Accepted: May 17, 2017; Published: Jul. 13, 2017
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Authors
Zehra Yildiz, Department of Energy Systems Engineering, Technology Faculty, Mersin University, Mersin, Turkey
Ayse Sarımeseli, Department of Chemical Engineering, Faculty of Engineering, Inonu University, Malatya, Turkey
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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. 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.
Keywords
Rheology, Pestil, Apricot
To cite this article
Zehra Yildiz, Ayse Sarımeseli, An Experimental Study on Rheological Properties of Pestil Blends, World Journal of Food Science and Technology. Vol. 1, No. 2, 2017, pp. 56-59. doi: 10.11648/j.wjfst.20170102.14
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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