Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss

Sabancı, Serdal; Çokgezme, Ömer Faruk; Tezcan, Derya; Çevik, Mutlu; İçıer, Fılız

doi:10.24925/turjaf.v4i4.262-266.531

Cited by 5 publications

(5 citation statements)

References 11 publications

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“…where A (Pa.s) is the constant, Ea is the activation energy terms (kJ mol -1 ), R is the gas constant (kJ (molK) -1 ) and T is the absolute temperature (K). The activation energy was determined from the slope of In vs. T -1 plot (Karazhiyan et al, 2009;Sabancı et al, 2016).…”

Section: Rheological Propertiesmentioning

confidence: 99%

“…The Ea values of the ayran samples produced from milks inoculated with Yo-Mix 410 and incubated at 45°C were higher than those from milks inoculated with Yo-Mix 883 and 37°C, respectively. The high activation energy shows that apparent viscosity of the samples become more sensitive to changes in temperature (Sabancı et al, 2016). In a study performed by Gonçalves et al (2017), the activation energy for apparent viscosity of yoghurt, fermented dairy beverage and fermented milk samples were determined as 15.26, 21.00 and 19.57 kj mol -1 , respectively, at temperatures of between 5°C and 25°C.…”

Section: Rheological Propertiesmentioning

confidence: 99%

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The influence of incubation temperature and starter culture type on physical properties of ayran

Ergin¹

2021

AUDJG - Food Technology

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In this study, the effects of the incubation temperature and type of starter culture on the physical properties, including graininess and visual roughness, of ayran were determined. Ayran samples were produced from milk inoculated with two different starter cultures (Yo-Mix 410, Yo-Mix 883) and incubated at temperatures of 37 or 45°C, and then stored at 4°C for 15 days. As incubation temperature decreased the number and perimeter of grains and syneresis decreased and the amount of exopolysaccharide (EPS) increased in ayran samples. The high amount of EPS resulted in low syneresis value, the number and perimeter of grains and visual roughness in ayran samples. The apparent viscosity and consistency coefficient values of ayran samples produced from milk incubated at 37°C were higher than those from milk incubated at 45°C. The Power law model was found more satisfactory to describe flow behaviour of all ayran samples. The rheological properties of ayran samples changed with measurement temperature. As the measurement temperature increased from 5°C to 15°C, the apparent viscosity and consistency coefficient values of ayran samples were significantly decreased. The activation energy values for apparent viscosity of ayran samples varied depending on the incubation temperature, type of starter culture and storage period.

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Section: Rheological Propertiesmentioning

confidence: 99%

Section: Rheological Propertiesmentioning

confidence: 99%

The influence of incubation temperature and starter culture type on physical properties of ayran

Ergin¹

2021

AUDJG - Food Technology

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“…Sengül et al (2005) yaptıkları çalışmada, 5 farklı sıcaklık değerinde (30, 40, 50, 60 ve 70 °C) ve 5 farklı kayma hızı değerinde (5, 10, 20, 50 ve 100 rpm) ölçüm aldıkları dut pekmezi örnekleri için en uygun modelin Üssel model olduğunu bildirmişlerdir. Benzer şekilde kefir, kımız gibi geleneksel ürünlerimiz ile ilgili yapılan çalışmalarda da en uygun reolojik modelin Üssel model olduğu araştırmacılar tarafından rapor edilmiştir (Sabancı et al 2016;Gürel et al 2021).…”

Section: Bulgular Ve Tartişmaunclassified

Determination of Rheological Properties of Gezo Pekmezi (Molasses)

Çevik¹

2021

Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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ÖZET: Bu çalışmada, farklı ölçüm sıcaklığı değerlerinde gezo pekmezi örneklerinin reolojik özelliklerindeki değişim incelenmiş ve farklı reolojik modellere uygunlukları test edilmiştir. Ek olarak, pekmez örneklerinin farklı frekans değerlerinde viskoelastik özelliklerindeki değişim belirlenmiştir. Ölçüm alınan tüm sıcaklık değerlerinde pekmez örneklerinin reolojik davranışını en iyi ifade eden modelin Üssel Model olduğu tespit edilmiştir. K ve n değerlerinin sıcaklık değerlerinin artmasına bağlı olarak azaldığı belirlenmiştir. Faz açısı değerlerinin 1'den büyük olması nedeniyle akışkanlık karakterinin elastiklik karakterine kıyasla daha baskın olduğu belirlenmiştir. Başka bir deyişle, pekmez örneklerinin viskoelastik özelliklere sahip olduğu tespit edilmiştir. Bu çalışma gezo pekmezi örneklerinin reolojik özelliklerindeki değişimlerin belirlenmesi konusunda literatürdeki gerekli bilgi eksikliğini gidereceği düşünülmektedir.

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“…The study conducted by Gurbuz & Sheifel (2008) examined the power law model and determined the n value to be in the range of 0.35-0.4. In a study on kumis, the n values determined at temperatures of 4-10-20°C were 0.74-0.79-0.75, respectively, and the K values were 0.015-0.010-0.008 Pa.s, respectively (Sabancı et al, 2016).…”

Section: Introductionmentioning

confidence: 97%

Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

KIRMAZ>

Kınık

İçıer

2023

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate (γ) and shear stress (τ) values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models (Newton, Power law, Bingham), consistency coefficient (K), flow behavior index (n), threshold shear stress (τ0) and apparent viscosity (µapp) values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient (R2) values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

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Effects of Temperature on Time Dependent Rheological Characteristics of Koumiss

Cited by 5 publications

References 11 publications

The influence of incubation temperature and starter culture type on physical properties of ayran

The influence of incubation temperature and starter culture type on physical properties of ayran

Determination of Rheological Properties of Gezo Pekmezi (Molasses)

Manda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesi

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