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An Experimental Study on Rheological Properties of Pestil Blends

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. 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.

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
[1] Özler A., Karakus E., Pekyardimci S., Purification and Biochemical Characteristics of Pectinesterase from Malatya Apricot (Prunusarmeniaca L.), Preparative Biochemistry and Biotechnology, 2008, 38: 4.
[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.
[5] Rohm, M., Strobl, H., Jaros, D., Butter colour affects sensory perception of spreadability, European Food Research and Technology., 1997, 205: 2, 108-110.
[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.
[11] Bhattacharya, S., Bhat, K. K., Raghuver, K. G., Rheology of bengal gram cicerarictinum flour suspensions, Journal of Food Engineering, 1992, 17, 83-96.
[12] Maskan, M. and Gögüş, F., Effect of sugar on the rheological properties of sunflower oil-water emulsions, Journal of Food Engineering, 2000, 43: 3, 173-177.
[13] Sopade P. A., Filibus T. E., The influence of solid and sugar contents on rheological characteristics of akamu, a semi-liquid maize food, Journal of Food Engineering - J Food Eng, 1995, 24: 2, 197-211.
[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
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    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
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    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
  • Department of Energy Systems Engineering, Technology Faculty, Mersin University, Mersin, Turkey

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