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Kakao yağının kristalleşme davranışı üzerinde kayma hızı ve soğutma hızının etkileri

Effects of shear and cooling rates on the crystallization behavior of cocoa butter

Gülten Şekeroğlu(Gaziantep University)0000-0002-5499-1028
Ahmet Kaya(GAZİANTEP ÜNİVERSİTESİ)0000-0001-6960-3780
Sayfa
120–130
Yayın Tarihi
2021-06-23
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05).

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Amaç & Hipotez:Bu çalışmanın amacı kakao yağının akışkanlık özellikleri üzerinde soğutma-ısıtma hızının ve kayma hızının etkisini belirlemektir.
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Temel Bulgular & Veri:Kakao yağının 20, 22 ve 24°C de kristallendirilmesinde üç farklı kayma hızı (25, 50 ve 100 s -1 ) ve iki farklı soğutma hızı (1 ve 10 °C.dak -1 ) uygulanmıştır.
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Sonuç & Katkı:Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05).
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Çikolata · Kakao yağı · Kristalleşme

Özet

Bu çalışmanın amacı kakao yağının akışkanlık özellikleri üzerinde soğutma-ısıtma hızının ve kayma hızının etkisini belirlemektir. Kakao yağının 20, 22 ve 24°C de kristallendirilmesinde üç farklı kayma hızı (25, 50 ve 100 s -1 ) ve iki farklı soğutma hızı (1 ve 10 °C.dak -1 ) uygulanmıştır. Ayrıca, 70-20°C aralığında uygulanan soğutma ve ısıtma evrelerinde, kayma hızı ve ısıtma-soğutma hızının etkisi takip edilmiştir. Ulaşılan en yüksek viskozite değeri 0.6 Pa.s olup, 1 °C.dak -1 soğutma hızı ve 25 s -1 kayma hızı uygulandığında ölçülmüştür. Hızlı soğutma, yavaş soğutmaya göre genellikle daha düşük sıcaklıklarda çekirdeklenme oluşuma yol açmıştır. Kayma hızındaki artışla beraber, Form V tipindeki kristalleşme artarken, kristalleşme indüksiyon süresinin de azaldığı gözlenmiştir. En uzun indüklenme süresi 24°C de elde edilmiştir. Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05). Ayrıca, kakao yağının izotermal koşullardaki kristalleşme davranışında hem kayma hızının hem de soğutma hızının etkili olduğu sonucuna varılmıştır.

Abstract

The purpose of this study was to determine the effects of shear and cooling-heating rates on the rheological behavior of cocoa butter. Three different shear rates (25, 50 and 100 s -1 ) and two different cooling rates (1 and 10 °C.min -1 ) were applied for crystallization of cocoa butter at 20, 22 and 24°C. Also, effects of shear and heating-cooling rates were monitored during the cooling and heating cycle between 70-20°C. When the cooling rate was 1 °C.min -1 , viscosity reached the highest value of 0.6 Pa.s with a shear rate of 25 s -1 . A rapid rate of cooling generally led to nucleation at a lower temperature compared to slow cooling. It was observed that crystallization of Form V was improved by shear and induction time of crystallization decreased as the rate of shear increased. The longest induction period was obtained at 24°C. Effect of cooling rate was more significant at low temperatures (P < 0.05). It was also concluded that the crystallization behavior of cocoa butter was dependent on both shear and cooling rates under isothermal conditions.

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Bu Makaleye Atıf Yap

Şekeroğlu, G., Kaya, A. (2021). Kakao yağının kristalleşme davranışı üzerinde kayma hızı ve soğutma hızının etkileri. Harran Tarım ve Gıda Bilimleri Dergisi, Cilt: 25 Sayı: 2, 120–130. https://doi.org/10.29050/harranziraat.843455

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