Ultrases Uygulamasının Elma Suyu İlaveli Trabzon Hurması Nektarının Reolojik Özellikleri Üzerine Etkisi

Burcu Dündar

doi:10.18016/ksutarimdoga.vi.851184

TR EN

Ultrases Uygulamasının Elma Suyu İlaveli Trabzon Hurması Nektarının Reolojik Özellikleri Üzerine Etkisi

Öz

Bu çalışmada, turuncu renge, kendine özgü tat ve yapıya sahip, lif, antioksidan, fenolik bileşikler bakımından zengin bir meyve olan Trabzon hurması (Diospyros kaki), nektara işlenerek değerlendirilmiş ve nektarlara farklı yoğunluklarda (15, 30 ve 60 dk - 24 kHz) ultrases enerjisi uygulanmıştır. Nektarların 20-60 s-1 kayma hızı aralığı ve sabit sıcaklıktaki bazı reolojik özellikleri belirlenmiştir. Hurma nektarının akış davranışını açıklayan en uygun modelin Ostwald-de Waele olduğu (R2>0.98410), sırasıyla 1.4640 - 0.5308 ve 0.2815 - 0,3954 aralığında değişim gösteren modele ait kıvam indeksi (k, mPa.s) ve akış davranış indeksi (n) parametreleri ile birlikte ortaya konulmuştur. Nektarlara uygulanan ultrases uygulama süresi arttıkça nektarların viskozite değerinde 112.70 ‘den 59.75 mPas seviyesine önemli düzeyde azalma meydana geldiği belirlenmiştir. Bu nedenle, ultrases uygulamasının Trabzon Hurması nektarı gibi yüksek viskoziteli ürünlerin viskozitesini azaltarak tüketimini kolaylaştırma potansiyeli bulunduğu sonucuna ulaşılmıştır.

Anahtar Kelimeler

The Effect of Ultrasound on Rheological Properties of Persimmon Nectar

Abstract

In this study, persimmon (Diospyros kaki), a fruit rich in fiber, antioxidants and phenolic compounds which has orange color, distinctive taste and texture, was evaluated by producing nectar, and different intensities of ultrasound energy (15, 30 and 60 min - 24 kHz) were applied to nectars. The shear rate range between 20-60 s-1 and some rheological properties of the nectars at constant temperature were determined. It was revealed that Ostwald-de Waele is the best model that explains the rheological behavior of persimmon nectar (R2>0.98410) with the consistency coefficient (k, mPa.s) ve flow behaviour index (n) parameters changing between 1.4640-0.5308 and 0.2815-0.3954, respectively. It was determined that as the ultrasound application time applied to the nectars increased, the viscosity value of nectars decreased from 112.70 to 59.75 mPa.s. Therefore, it can be concluded that ultrasound application has potential to facilitate the consumption of high viscosity products such as persimmon nectar by reducing the viscosity.

Keywords

Thanks

Sayın hocalarım Prof.Dr.Tunç Koray Palazoğlu ve Doç.Dr. Asiye Akyıldız’a, katkı ve yardımlarından dolayı teşekkür ederim.

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Research Article

Authors

Burcu Dündar ^*
0000-0002-9919-5711
Türkiye

Publication Date

August 31, 2022

Submission Date

December 31, 2020

Acceptance Date

July 29, 2021

Published in Issue

Year 2022 Volume: 25 Number: 4

DOI

https://doi.org/10.18016/ksutarimdoga.vi.851184

IZ

https://izlik.org/JA27YS54KD

Cite

RIS / Bibtex

APA

Dündar, B. (2022). Ultrases Uygulamasının Elma Suyu İlaveli Trabzon Hurması Nektarının Reolojik Özellikleri Üzerine Etkisi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(4), 864-871. https://doi.org/10.18016/ksutarimdoga.vi.851184

Cited By

TRABZON HURMASI (DIOSPYROS KAKI L.) MEYVESİNİN ÖZELLİKLERİ, MUHAFAZA VE DEĞERLENDİRME YÖNTEMLERİ

Gıda

https://doi.org/10.15237/gida.GD25042