Rheological Characteristics of Carob Pekmez

Abstract

This study investigated the physicochemical properties and rheological behavior of carob pekmez. Rheological measurements were undertaken at 30, 40, 50, 60, and 70°C using a rotational viscometer at the shear rate of 5, 10, 20, 50, and 100 1/s. The flow characteristics of carob pekmez were described by the power law and Herschel-Bulkley models. The HerschelBulkley model was found to be the best to describe the rheological property with the coefficient of determination higher than 0.998. Carob pekmez exhibited a time-independent shear thickening behavior. An Arrhenius equation was used to describe the effect of temperature on viscosity and E a value of the carob pekmez was calculated as 103.86 kJ mol -1 .

Effect of temperature on rheological characteristics of molasses: Modeling of apparent viscosity using Adaptive Neuro – Fuzzy Inference System (ANFIS)

“…Simsek and Artık (2002) reported that the titratable acidity values of grape, mulberry and fig were 0.74, 0.50 and 1.01%, respectively. In a different study the titratable acidity of carob molasses was reported as 0.60% (Sengul et al, 2007). Water activity values of both molasses were similar (p > 0.05).…”

“…Similarly, found that pH and soluble solid values of juniper molasses were as 5.21 and 75.2%, respectively. pH values of carob molasses (Sengul, Ertugay, Sengul, & Yüksel, 2007), grape and fig molasses (Simsek & Artık, 2002) were stated as 5.09, 5.26 and 4.78, respectively. In general, soluble solid content of molasses samples was reported as 72% for carob molasses (Sengul, Ertugay, Sengul, & Yüksel, 2007), 75.46 and 67.08% for black grape and mulberry molasses (Yogurtçu & Kamış lı, 2006) 72.4% for sweet sorghum molasses (Akbulut & Ozcan, 2008) and 75.2% for juniper molasses in the literature.…”

Viscosity behavior of bitter orange (Citrus aurantium) juice as affected by temperature and concentration

“…The effect of temperature on the flow behavior of fluid foods can be described by the Arrhenius-type relationship (Gundurao, Ramaswamy, & Ahmed, 2011;Ibarz et al, 1996Ibarz et al, , 1994Ibarz, Gonzalez, et al, 1992;Kaya & Belibaǧlı, 2002;Sengül, Ertugay, Sengül, & Yüksel, 2007):…”

Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses

“…Molasses contains carbohydrates, minerals, organic acids, proteins, flavonoids and phenolic compounds which make it a very beneficial product for human nutrition (Sengül et al, 2007;Karababa and Isikli, 2005). Carob fruit (Ceratonia Siligua) is also known as locust bean and has a high content of carbohydrates 45 % (sucrose 30 % or more), protein 3 % and low levels of fat 0.6 % (Sengül et al, 2007;Santos et al, 2005). Carob molasses is a thick syrup and is used as an alternative to jam, sugar or honey.…”