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Journals / Akademik Gıda / 2016 / Cilt: 14 - Sayı: 4

Changes in Rheological Properties of Koruk Unripe Grape Juice Concentrates During Vacuum Evaporation

Vakum Evaporasyon İşlemi Sırasında Koruk Suyu Konsantrelerinin Reolojik Özelliklerindeki Değişimler

Mutlu ÇEVİK
Derya TEZCAN
Serdal SABANCI
Filiz İÇİER
Pages
322–332
Publication Date
2016-12-01
DOI
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AI Summary & Key Takeaways

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

The time-dependent thixotropic energy of unripe grape juices decreased as the temperature increased

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The time-dependent and time-independent rheological properties of koruk juice unripe grape juice concentrates were determined over a wide range of temperatures 10-80°C and concentrations 4.6-25.0% soluble solids contents, SSC .
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Key Findings & Data:Apparent viscosity of concentrates decreased with an increase in temperature for all concentrations.
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Conclusion & Impact:The time-dependent thixotropic energy of unripe grape juices decreased as the temperature increased
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Koruk suyu · Reoloji · Konsantrasyon

Abstract

The time-dependent and time-independent rheological properties of koruk juice unripe grape juice concentrates were determined over a wide range of temperatures 10-80°C and concentrations 4.6-25.0% soluble solids contents, SSC . Power-Law model was the best model describing the time-independent rheological behavior of unripe grape juice. Apparent viscosity of concentrates decreased with an increase in temperature for all concentrations. The flow activation energy for the consistency coefficients and the apparent viscosity of unripe grape juice concentrates were 40.70 and 13.54 kJ/mol, respectively. The time-dependent thixotropic energy of unripe grape juices decreased as the temperature increased

Özet

Koruk suyu konsantrelerinin zamana bağlı ve zamana bağlı olmayan reolojik özellikleri farklı sıcaklık 10-80°C ve konsantrasyonlarda %4.6-25.0 suda çözünür kuru madde, SÇKM belirlenmiştir. Üssel model, koruk suyunun zamana bağlı olmayan reolojik özelliğini tanımlayan en iyi model olarak bulunmuştur. Konsantrelerin görünür viskozitesi tüm konsantrasyonlar için sıcaklık arttıkça azalmıştır. Koruk suyunun kıvam katsayısı ve görünür viskozite değeri için aktivasyon enerjisi değerleri sırasıyla 40.70 ve 13.54 kJ/mol olarak belirlenmiştir. Koruk suyunun zamana bağlı tiksotropik enerjisi sıcaklık arttıkça azalmıştır

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Cite This Article

ÇEVİK, M., TEZCAN, D., SABANCI, S., İÇİER, F. (2016). Changes in Rheological Properties of Koruk Unripe Grape Juice Concentrates During Vacuum Evaporation. Akademik Gıda, Cilt: 14 - Sayı: 4, 322–332. https://ajindex.com/articles/454705

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