EFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINK

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dc.authoridBOYACIOGLU, DILEK/0000-0002-8160-0619
dc.authorwosidBoyacioglu, Dilek/AAX-8482-2020
dc.contributor.authorKagan, D. Arduzlar
dc.contributor.authorBoyacioglu, M. H.
dc.contributor.authorBoyacioglu, D.
dc.date.accessioned2024-10-15T20:18:32Z
dc.date.available2024-10-15T20:18:32Z
dc.date.issued2014
dc.departmentOkan Universityen_US
dc.department-temp[Kagan, D. Arduzlar; Boyacioglu, M. H.; Boyacioglu, D.] Istanbul Tech Univ, Dept Food Engn, TR-34469 Istanbul, Turkey; [Kagan, D. Arduzlar] Yeditepe Univ, Dept Food Engn, TR-34755 Istanbul, Turkey; [Boyacioglu, M. H.] Okan Univ, Dept Food Engn, TR-34959 Istanbul, Turkeyen_US
dc.descriptionBOYACIOGLU, DILEK/0000-0002-8160-0619en_US
dc.description.abstractThe effects of shear rate, temperature and processing on the rheological properties of commercial salep drinks (UHT processed in liquid form, powdered forms both instant and traditionally cooked type) are investigated. The empirical power law model is used for the determination of the flow behavior and consistency index. Apparent viscosity of salep drink decreased with increasing shear rate. The salep drink exhibited a pseudoplastic or shear thinning behavior. Processing affected the flow behavior and consistency indices significantly (p <= 0.05). The flow behavior index of samples was in the range of 0.51-0.74 while the consistency index changed in the range of 0.14-2.68 Pa.sn. The lowest flow behavior index and the highest consistency index value are determined with the instant salep drink, while the highest K value was recorded for it. The flow behavior index increased and the consistency index decreased with processing temperature. In sensory analysis, salep drinks were evaluated for flavor, consistency and overall acceptability. A single rheological model is developed to express combined effects of shear rate (by Power law model) and temperature (by Arrhenius equation) on the apparent viscosity of an instant salep drink preferred by the sensory panelists in all samples. This study is expected to standardize the product formulation and facilitate equipment and process design.en_US
dc.description.sponsorshipIstanbul Technical University Research Funden_US
dc.description.sponsorshipThe research was a part of master thesis of the first author supervised by second author. We gratefully acknowledge the financial assistance provided by the Istanbul Technical University Research Fund. I would like to thank Dr. Mustafa Ozilgen for his support.en_US
dc.description.woscitationindexScience Citation Index Expanded
dc.identifier.citation2
dc.identifier.doi[WOS-DOI-BELIRLENECEK-179]
dc.identifier.endpage274en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage268en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14517/6387
dc.identifier.volume26en_US
dc.identifier.wosWOS:000342222600005
dc.identifier.wosqualityQ3
dc.language.isoen
dc.publisherChiriotti Editorien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectsalepen_US
dc.subjectprocessingen_US
dc.subjectrheologyen_US
dc.subjectsensoryen_US
dc.titleEFFECTS OF TEMPERATURE, SHEAR RATE AND PROCESSING ON THE RHEOLOGICAL PROPERTIES OF SALEP DRINKen_US
dc.typeArticleen_US
dspace.entity.typePublication

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