Rheological Characteristics of Juniperus drupiacea Fruit Juice (pekmez) Concentrated by Boiling

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dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorÇoklar, H.
dc.contributor.authorÖzen, G.
dc.date.accessioned2020-03-26T17:27:40Z
dc.date.available2020-03-26T17:27:40Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractRheological parameters of Juniperus drupacea fruit pekmez were evaluated using a rotational viscometer at 10, 20, 30, 40, and 50 degrees C and at concentrations of 62.8, 68.9, 72.0, and 75.2% total soluble solids. The flow characteristics of Juniperus drupacea fruit pekmez were described by the power law and Herschel-Bulkley models. The Herschel-Bulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.993. Juniperus drupacea pekmez exhibited a time-independent shear thickening behavior. The effect of temperature on viscosity can be described by means of an Arrhenius equation. Depending on the soluble solid contents, the activation energies for flow of diluted samples vary from 78.23 to 60.38 kJ/mol. The effect of soluble solids on viscosity can be described by an exponential equation. Experimental data were fitted to several models in order to describe the effect of temperature and soluble solid content. The combined effect of temperature and soluble solid content on viscosity was also formulated.en_US
dc.identifier.doi10.1177/1082013208097193en_US
dc.identifier.endpage328en_US
dc.identifier.issn1082-0132en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage321en_US
dc.identifier.urihttps://dx.doi.org/10.1177/1082013208097193
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22620
dc.identifier.volume14en_US
dc.identifier.wosWOS:000260340100004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSAGE PUBLICATIONS LTDen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY INTERNATIONALen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectJuniperus drupaceaen_US
dc.subjectpekmezen_US
dc.subjectpower lawen_US
dc.subjectHerschel-Bulkleyen_US
dc.subjectfruit juicesen_US
dc.titleRheological Characteristics of Juniperus drupiacea Fruit Juice (pekmez) Concentrated by Boilingen_US
dc.typeArticleen_US

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