Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Rheological characteristics of juniperus drupacea fruit juice (pekmez) concentrated by boiling
Food Science and Technology International · Ağustos 2008
YÖKSİS Kayıtları
Rheological Characteristics of Juniperus drupacea Fruit Juice pekmez Concentrated by Boiling
food science and technology international · 2008 SCI-Expanded 6 atıf
Prof. Dr. MEHMET AKBULUT →
Rheological Characteristics of Juniperus drupiacea Fruit Juice pekmez Concentrated by Boiling
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL · 2008 SCI-Expanded 6 atıf
Prof. Dr. MEHMET AKBULUT →
Rheological Characteristics of Juniperus drupiacea Fruit Juice pekmez Concentrated by Boiling
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL · 2008 SCI-Expanded 6 atıf
Prof. Dr. HACER ÇOKLAR →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Rheological Characteristics of Juniperus drupacea Fruit Juice pekmez Concentrated by Boiling
2008 ISSN: 1082-0132 SCI-Expanded 6 atıf
Prof. Dr. MEHMET AKBULUT →
Rheological Characteristics of Juniperus drupiacea Fruit Juice pekmez Concentrated by Boiling
2008 ISSN: 1082-0132 SCI-Expanded 6 atıf
Prof. Dr. MEHMET AKBULUT →
Makale Bilgileri
ISSN10820132
Yayın TarihiAğustos 2008
Cilt / Sayfa14 · 321-328
Scopus ID2-s2.0-54549116047
Özet
Rheological parameters of Juniperus drupacea fruit pekmez were evaluated using a rotational viscometer at 10, 20, 30, 40, and 50 °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. © SAGE Publications 2008.
Yazarlar (3)
1
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
2
Hacer Çoklar
ORCID: 0000-0002-4948-0960
3
G. Özen
Anahtar Kelimeler
Fruit juices
Herschel-Bulkley
Juniperus drupacea
Pekmez
Power law
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Science and Technology International
Q2
SJR Skoru0,495
H-Index79
YayıncıSAGE Publications Inc.
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Metrikler
25
Atıf
3
Yazar
5
Anahtar Kelime