Rheological, physical and chemical characteristics of mulberry pekmez

被引：88

作者：

Sengül, M ^{[1
]}

Ertugay, MF ^{[1
]}

Sengül, M ^{[1
]}

机构：

[1] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey

来源：

FOOD CONTROL | 2005年 / 16卷 / 01期

关键词：

mulberry; pekmez; concentrated fruit juices; rheological properties;

D O I：

10.1016/j.foodcont.2003.11.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The physical, chemical properties and the rheological behaviour of mulberry pekmez were investigated. Viscosity was measured at 30, 40, 50, 60 and 70 degreesC using a rotational viscometer equipped with spindle 5 at the speed of 5, 10, 20, 50 and 100 rpm. An empirical power-law model was used to describe the rheological behaviour of mulberry pekmez with correlation coefficients between 0.991 and 0.999. The mulberry pekmez exhibited a pseudoplastic behaviour. An Arrhenius equation was used to describe the effect of temperature on viscosity and E-a value of the mulberry pekmez was calculated as 17.97 kJmol(-1). (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：73 / 76

页数：4

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