Kayısı Tozundan Elde Edilen Çözeltilerin Farklı Sıcaklık ve Konsantrasyonlardaki Viskozitelerinin Kayma Hızıyla Değişimi

Abstract

Apricot, which is turned into powder without adding chemicals, without spoiling its nature and nutritional value, can be used in bakery products, dairy products and baby food. The shelf life of the apricot is extended by drying, grinding and packaging. These powders can be easily dissolved in solvents such as water and are preferred as reinforcement material in the sectors. In this study, the rheological properties of apricot powder have been investigated. The change of viscosities of apricot powder prepared at different concentrations and shear rates has been observed. It is seen that the viscosity increases as the concentration of apricot powders raise. The temperature increase in the resulting mixture decreases the viscosity. In rheological studies, it has been determined that as the shear rate of the fluid increases, its viscosity decreases. It is seen that the solution (fluid) produced with apricot powders exhibits shear thinning behavior (pseudoplastic). The correlation coefficients are calculated by modeling the data obtained in experimental studies. It has been found that the experimental data with power-law model, among the models developed for non-Newtonian fluids in the literature, have the highest R2 value.