Effects of temperature, shear rate and processing on the rheological properties of salep drink

dc.authorscopusid 56403240400
dc.authorscopusid 54942090100
dc.authorscopusid 6507544176
dc.contributor.author Arduzlar Kagan,D.
dc.contributor.author Boyacioglu,M.H.
dc.contributor.author Boyacioglu,D.
dc.date.accessioned 2024-10-15T20:22:42Z
dc.date.available 2024-10-15T20:22:42Z
dc.date.issued 2014
dc.department Okan University en_US
dc.department-temp Arduzlar Kagan D., Dept. of Food Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey, Dept. of Food Engineering, Yeditepe University, Atasehir, Istanbul, 34755, Turkey; Boyacioglu M.H., Dept. of Food Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey, Dept. of Food Engineering, Okan University, Tuzla, Istanbul, 34959, Turkey; Boyacioglu D., Dept. of Food Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey en_US
dc.description.abstract The 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.identifier.citationcount 3
dc.identifier.endpage 274 en_US
dc.identifier.issn 1120-1770
dc.identifier.issue 3 en_US
dc.identifier.scopus 2-s2.0-84908511798
dc.identifier.scopusquality Q2
dc.identifier.startpage 268 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14517/6785
dc.identifier.volume 26 en_US
dc.identifier.wosquality Q3
dc.language.iso en
dc.publisher Chiriotti Editori en_US
dc.relation.ispartof Italian Journal of Food Science en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 3
dc.subject Processing en_US
dc.subject Rheology en_US
dc.subject Salep en_US
dc.subject Sensory en_US
dc.title Effects of temperature, shear rate and processing on the rheological properties of salep drink en_US
dc.type Article en_US

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