Araştırma Makalesi
INVESTIGATION OF THE CHANGES IN ELECTRICAL CONDUCTIVITY VALUES AND RHEOLOGICAL PROPERTIES OF POPPY FLOWER SYRUP
Öz
In this study, the changes of electrical conductivity values of poppy flower syrups applied ohmic heating at different voltage gradients (30, 35 ve 40 V/cm) were investigated during the heating process. In addition, the changes of the rheological properties of the samples at different temperature values were determined and their suitability to different rheological models were tested. It was determined that the heating times of the samples changed between 280 and 592 s and tended to decrease depending on the increase in the applied voltage gradient. It was detected that the best model describing the rheological behavior of samples at all temperature values was the Power-Law Model. It was determined that the consistency coefficient (K) and apparent viscosity (µapparent) values decreased as the temperature values increased. It was determined that the samples showed non-Newtonian dilatant (shear thickening) flow behavior under all measurement process conditions.
Anahtar Kelimeler
Kaynakça
- Borchani, M., Masmoudi, M., Ben Amira, A., Abbes, F., Yaich, H., Besbes, S., Attia, H. (2019). Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup. LWT-Food Science and Technology, 113, 108314.
- Bozkurt, H., Icier, F. (2010). Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96(4), 481-490.
- Cevik, M. (2021a). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, e13672.
- Cevik, M. (2021b). Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2): 1154-1164.
- Cevik, M., Tezcan, D., Sabancı, S., İcier, F. (2016). Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation. Akademik Gıda, 14(4), 322-332.
- Cevik, M., Icier, F. (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), e12675.
- Çevik, M, Çokgezme, Ö, Sabancı, S, İçier, F. (2020). Ohmik destekli vakum altinda evaporasyon sistemi ile konsantre edilen nar suyunun reolojik özelliklerindeki değişimin incelenmesi. Gıda, 45 (4), 748-762.
- Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G., Talib, R.A. (2009). Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2), 134-140.
- Dak, M., Verma, R.C., Jaaffrey, S.N.A. (2007). Effect of temperature and concentration on rheological properties of ‘‘Kesar’’ mango juice. Journal of Food Engineering, 80(4), 1011-1015.
- Darvishi, H., Hosainpour, A., Nargesi, F., Khoshtaghaza, M.H., Torang, H. (2011). Ohmic Processing: Temperature dependent electrical conductivities of lemon juice. Modern Applied Science, 5(1), 209.
- Darvishi, H., Salami, P., Fadavi, A., Saba, M.K. (2020). Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating. Food and Bioproducts Processing, 123, 102–110.
- Gabsi, K, Trigui, M, Barrington, S, Helal, N.A., Taherian, A.R. (2013). Evaluation of rheological properties of date syrup. Journal of Food Engineering, 117, 165-172.
- İçier, F. (2003). Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı DoktoraTezi, İzmir, Türkiye, 245s.
- Icier, F., Ilıcalı, C. (2004). Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating. Journal of Food Process Engineering, 27(3), 159–180.
- Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F. (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241-246.
- Icier, F., Cokgezme, O.F., Sabanci, S. (2017b). Alternative thawing methods for the blanched/non‐blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403.
- Kaya, İ., İncekara, N., Nemli, Y. (2004). Ege Bölgesi'nde Sebze Olarak Tüketilen Yabani Kuşkonmaz, Sirken, Yabani Hindiba, Rezene, Gelincik, Çoban Değneği ve Ebegümecinin Bazı Kimyasal Analizleri . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 14 (1) , 1-6.
- Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2), 179-200.
- Kumar, T., Smith, D.D., Kumar, S., Vimla, B. (2018). Effect of voltage gradient and temperature on electrical conductivity of grape (vitis vinifera l.) juice during ohmic heating. International Journal of Current Microbiology and Applied Sciences, 7(05), 1914–1921.
- Morell, P., Fiszman, S.M., Varela, P., Hernando, I. (2014). Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
- Ngadi, M.O., Yu, L.J. (2004). Rheological properties of Canadian maple syrup. Canadian Biosystems Engineering, 46, 15–18.
- Özdoğan, Y., Işık, N. (2008). Geleneksel Türk Mutfağında Şerbet. 38. ICANAS Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi Bildiri Kitabı, I. cilt 1059-1077, Ankara.
- Şahin, Ö., Kılıç, B. (2009). Yiyecek İçecek İşletmeciliğinde Yenilebilir Çiçekler, 3. Ulusal Gastronomi Sempozyumu, ss. 1-15.
- Quek, M.C., Chin, N.L., Yusof, Y.A. (2013). Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118, 380-386.
- Sabanci, S., Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262-270.
- Sastry, S.K., Salengke, S. (1998). Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering, 21, 441-458.
- Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. 2nd Edition, Freeman Press, East Lansing.
GELİNCİK ÇİÇEĞİ ŞURUBUNUN ELEKTRİKSEL İLETKENLİK DEĞERLERİ VE REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ
Öz
Bu çalışmada, farklı voltaj gradyanlarında (30, 35 ve 40 V/cm) ohmik ısıtma uygulanan gelincik çiçeği şuruplarının ısıtma işlemi boyunca elektriksel iletkenlik değerlerindeki değişim incelenmiştir. Ek olarak, farklı sıcaklık değerlerinde örneklerin reolojik özelliklerindeki değişim belirlenmiş ve farklı reolojik modellere uygunlukları test edilmiştir. Örneklerin ısınma sürelerinin 280 ile 592 s aralığında değiştiği ve uygulanan voltaj gradyanının artmasına bağlı olarak azalma eğilimi gösterdiği tespit edilmiştir. Ölçüm alınan tüm sıcaklık değerlerinde ise örneklerin reolojik davranışını en iyi ifade eden modelin Üssel model olduğu tespit edilmiştir. Kıvam katsayısı (K) ve görünür viskozite (µgörünür) değerlerinin sıcaklık değerlerinin artmasına bağlı olarak azaldığı belirlenmiştir. Ölçüm alınan tüm işlem koşullarında örneklerin Newton-dışı dilatant (kaymayla kalınlaşan) akış davranış özelliği gösterdiği belirlenmiştir.
Anahtar Kelimeler
Kaynakça
- Borchani, M., Masmoudi, M., Ben Amira, A., Abbes, F., Yaich, H., Besbes, S., Attia, H. (2019). Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup. LWT-Food Science and Technology, 113, 108314.
- Bozkurt, H., Icier, F. (2010). Ohmic cooking of ground beef: Effects on quality. Journal of Food Engineering, 96(4), 481-490.
- Cevik, M. (2021a). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, e13672.
- Cevik, M. (2021b). Gezo Pekmezinin Reolojik Özelliklerinin Belirlenmesi. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 11(2): 1154-1164.
- Cevik, M., Tezcan, D., Sabancı, S., İcier, F. (2016). Changes in rheological properties of koruk (unripe grape) juice concentrates during vacuum evaporation. Akademik Gıda, 14(4), 322-332.
- Cevik, M., Icier, F. (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), e12675.
- Çevik, M, Çokgezme, Ö, Sabancı, S, İçier, F. (2020). Ohmik destekli vakum altinda evaporasyon sistemi ile konsantre edilen nar suyunun reolojik özelliklerindeki değişimin incelenmesi. Gıda, 45 (4), 748-762.
- Chin, N.L., Chan, S.M., Yusof, Y.A., Chuah, T.G., Talib, R.A. (2009). Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2), 134-140.
- Dak, M., Verma, R.C., Jaaffrey, S.N.A. (2007). Effect of temperature and concentration on rheological properties of ‘‘Kesar’’ mango juice. Journal of Food Engineering, 80(4), 1011-1015.
- Darvishi, H., Hosainpour, A., Nargesi, F., Khoshtaghaza, M.H., Torang, H. (2011). Ohmic Processing: Temperature dependent electrical conductivities of lemon juice. Modern Applied Science, 5(1), 209.
- Darvishi, H., Salami, P., Fadavi, A., Saba, M.K. (2020). Processing kinetics, quality and thermodynamic evaluation of mulberry juice concentration process using Ohmic heating. Food and Bioproducts Processing, 123, 102–110.
- Gabsi, K, Trigui, M, Barrington, S, Helal, N.A., Taherian, A.R. (2013). Evaluation of rheological properties of date syrup. Journal of Food Engineering, 117, 165-172.
- İçier, F. (2003). Gıdaların ohmik ısıtılmasının deneysel ve kuramsal olarak incelenmesi. Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı DoktoraTezi, İzmir, Türkiye, 245s.
- Icier, F., Ilıcalı, C. (2004). Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating. Journal of Food Process Engineering, 27(3), 159–180.
- Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F. (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241-246.
- Icier, F., Cokgezme, O.F., Sabanci, S. (2017b). Alternative thawing methods for the blanched/non‐blanched potato cubes: microwave, ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403.
- Kaya, İ., İncekara, N., Nemli, Y. (2004). Ege Bölgesi'nde Sebze Olarak Tüketilen Yabani Kuşkonmaz, Sirken, Yabani Hindiba, Rezene, Gelincik, Çoban Değneği ve Ebegümecinin Bazı Kimyasal Analizleri . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 14 (1) , 1-6.
- Krokida, M.K., Maroulis, Z.B., Saravacos, G.D. (2001). Rheological properties of fluid fruit and vegetable puree products: Compilation of literature data. International Journal of Food Properties, 4(2), 179-200.
- Kumar, T., Smith, D.D., Kumar, S., Vimla, B. (2018). Effect of voltage gradient and temperature on electrical conductivity of grape (vitis vinifera l.) juice during ohmic heating. International Journal of Current Microbiology and Applied Sciences, 7(05), 1914–1921.
- Morell, P., Fiszman, S.M., Varela, P., Hernando, I. (2014). Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids, 41, 343-353.
- Ngadi, M.O., Yu, L.J. (2004). Rheological properties of Canadian maple syrup. Canadian Biosystems Engineering, 46, 15–18.
- Özdoğan, Y., Işık, N. (2008). Geleneksel Türk Mutfağında Şerbet. 38. ICANAS Uluslararası Asya ve Kuzey Afrika Çalışmaları Kongresi Bildiri Kitabı, I. cilt 1059-1077, Ankara.
- Şahin, Ö., Kılıç, B. (2009). Yiyecek İçecek İşletmeciliğinde Yenilebilir Çiçekler, 3. Ulusal Gastronomi Sempozyumu, ss. 1-15.
- Quek, M.C., Chin, N.L., Yusof, Y.A. (2013). Modelling of rheological behaviour of soursop juice concentrates using shear rate–temperature–concentration superposition. Journal of Food Engineering, 118, 380-386.
- Sabanci, S., Icier, F. (2017). Applicability of ohmic heating assisted vacuum evaporation for concentration of sour cherry juice. Journal of Food Engineering, 212, 262-270.
- Sastry, S.K., Salengke, S. (1998). Ohmic heating of solid–liquid mixtures: A comparison of mathematical models under worst-case heating conditions. Journal of Food Process Engineering, 21, 441-458.
- Steffe, J.F. (1996). Rheological Methods in Food Process Engineering. 2nd Edition, Freeman Press, East Lansing.
Toplam 27 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 17 Mayıs 2021 |
| Yayımlandığı Sayı | Yıl 2021 Cilt: 46 Sayı: 4 |
