Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends

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2003
Arslan, Elif
The aim of this study was to determine the rheological properties of tahin/pekmez blends at different tahin concentrations (20-32%) and temperatures (35-65 C) by using a concentric cylinder rotational viscometer. Samples were sheared with seven different rotational speeds at an increasing order. The shear rates (0.75-63.9 s-1) were calculated by the Power-law Approximation method. Tahin/pekmez blends were found to exhibit non-Newtonian, shear thinning behavior at all temperatures and tahin concentrations. The experimental data of apparent viscosity versus shear rate were successfully described by the Power-law model. The model parameters; flow behavior index, n varied in the range of 0.7-0.85, whereas the values for the consistency coefficient, K, were in the range of 282-2547 mPa.sn. Apparent viscosity and consistency coefficient of blends increased with increasing tahin concentration and decreasing temperature. Temperature dependency of K was described by an Arrhenius-type equation. Activation energies (Ea) of the blends appeared in the range of 13376-28592 J/mol as the tahin concentration was increased from 20% to 32%. The effect of temperature on n was found to be significant but did not follow any descriptive trend. The relationship between K and tahin concentration was explained by exponential and power functions while tahin concentration had no significant effect on flow behavior index. Power function was found to be superior in explaining the variation of Ea with tahin concentration. A mathematical model was formulated to determine the combined effect of temperature, tahin concentration and shear rate on apparent viscosity.

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Citation Formats
E. Arslan, “Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends,” M.S. - Master of Science, Middle East Technical University, 2003.