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Journals / Gıda / 2026 / Cilt: 51 Sayı: 5

MODELING THE RHEOLOGICAL BEHAVIOR OF ARONIA JUICE CONCENTRATED BY OHMIC HEATING UNDER DIFFERENT VOLTAGE GRADIENTS

FARKLI VOLTAJ GRADYANLARI KULLANILARAK UYGULANAN OHMİK ISITMA YÖNTEMİ İLE KONSANTRE EDİLEN ARONYA SUYUNUN REOLOJİK DAVRANIŞLARININ MODELLENMESİ

Çağlar Şahin(MUNZUR ÜNİVERSİTESİ, LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ)0009-0002-5720-6280
Hatice Pınar Yüksel(MUNZUR ÜNİVERSİTESİ)0000-0003-3227-6186
Mutlu Çevik(MUNZUR ÜNİVERSİTESİ)0000-0003-4847-4910
Journal
Gıda
Pages
879–888
Publication Date
2026-10-13
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was determined that using a low voltage gradient is more suitable, especially when aiming to obtain a product with a high consistency coefficient.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, the rheological behavior of aronia juice samples concentrated to 5 different soluble solid content (SSC) levels (20%, 30%, 40%, 50%, and 60% SSC) using 3 different voltage gradients (10, 12, and 14 V/cm) was determined, and their compatibility with 3 different rheo-logical models (Newtonian, Exponential, and Herschel-Bulkley) was examined.
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Key Findings & Data:For all voltage gradients, the consistency coefficient (K) values increased as the SSC of the aronia juice samples increased, and the n values approached 1.
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Conclusion & Impact:It was determined that using a low voltage gradient is more suitable, especially when aiming to obtain a product with a high consistency coefficient.
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Aronya · ohmik · reoloji

Abstract

In this study, the rheological behavior of aronia juice samples concentrated to 5 different soluble solid content (SSC) levels (20%, 30%, 40%, 50%, and 60% SSC) using 3 different voltage gradients (10, 12, and 14 V/cm) was determined, and their compatibility with 3 different rheo-logical models (Newtonian, Exponential, and Herschel-Bulkley) was examined. The Herschel-Bulkley model was determined to best explain the rheological properties of aronia juice samples under all processing conditions. For all voltage gradients, the consistency coefficient (K) values increased as the SSC of the aronia juice samples increased, and the n values approached 1. It was determined that using a low voltage gradient is more suitable, especially when aiming to obtain a product with a high consistency coefficient.

Özet

Bu çalışmada, 3 farklı voltaj gradyanı (10, 12 ve 14 V/cm) kullanılarak 5 farklı suda çözünür kuru madde (SÇKM) içeriğine (%20, %30, %40, %50 ve %60 SÇKM) konsantre edilen aronya suyu örneklerinin reolojik davranış özellikleri tespit edilmiş ve 3 farklı reolojik modele (Newton, Üssel ve Herschel-Bulkley) uyumlulukları incelenmiştir. Tüm işlem koşullarında aronya suyu örneklerinin reolojik özelliklerini en iyi açıklayan modelin Herschel-Bulkley modeli olduğu belirlenmiştir. Bütün voltaj gradyanları için, aronya suyu örneklerinin SÇKM içeriği arttıkça kıvam katsayısı (K) değerlerinin arttığı ve n değerlerinin ise 1’e doğru yaklaştığı görülmektedir. Özellikle yüksek kıvam katsayısına sahip ürün eldesi amaçlandığında düşük voltaj gradyanı kullanımının daha uygun olduğu belirlenmiştir.

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Cite This Article

Şahin, Ç., Yüksel, H. P., Çevik, M. (2026). MODELING THE RHEOLOGICAL BEHAVIOR OF ARONIA JUICE CONCENTRATED BY OHMIC HEATING UNDER DIFFERENT VOLTAGE GRADIENTS. Gıda, Cilt: 51 Sayı: 5, 879–888. https://doi.org/10.15237/gida.GD26034

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