Some physical, chemical, and rheological properties of sweet sorghum (Sorghum bicolor (L) Moench) pekmez (molasses)

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dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T17:27:48Z
dc.date.available2020-03-26T17:27:48Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSome physical, chemical properties and the rheological behaviour of the sweet sorghum (Sorghum bicolor L Moench) pekmez (molasses) were determined. The rheological behaviour of the sweet sorghum pekmez (concentrated sorghum juice) with different soluble solid contents (75.1, 72.4, 66.5, and 59.4 degrees Brix) was determined in the temperature range of 10, 20, 30, 40, and 50 degrees C using a rotational viscometer equipped with spindle 5 at the speed (share rate) of 5, 10, 20, 50, and 100 rpm. An empirical power law model was used to describe the rheological behavior of the sweet sorghum pekmez with correlation coefficients (R-2) between 0.922 and 0.986. The sweet sorghum pekmez exhibited a pseudoplastic behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and Ea value of the sweet sorghum pekmez was calculated as 31350 J/mol. Depending on the soluble solids contents, the activation energies for flow of diluted samples vary from 52.27 to 24.50 kJmol(-1). The effect of degrees Brix on viscosity can be described by the power-law equation. Experimental data were fitted to power law and exponential model in order to describe the effect of temperature and soluble dry matter content. Density and Electrical conductivity were measured 1.3915 g/cm(3) and 13.53 mS/cm, respectively. The color as L, a and b value were measured 19.07, + 4.0, and + 2.18, respectively.en_US
dc.identifier.doi10.1080/10942910701233389en_US
dc.identifier.endpage91en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage79en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942910701233389
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22650
dc.identifier.volume11en_US
dc.identifier.wosWOS:000253581800007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectsweet sorghumen_US
dc.subjectpekmezen_US
dc.subjectviscosityen_US
dc.subjectpower-low modelen_US
dc.subjectexponential modelen_US
dc.subjectArrhenius equationen_US
dc.titleSome physical, chemical, and rheological properties of sweet sorghum (Sorghum bicolor (L) Moench) pekmez (molasses)en_US
dc.typeArticleen_US

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