OHMİK DESTEKLİ VAKUM ALTINDA EVAPORASYON SİSTEMİ İLE KONSANTRE EDİLEN NAR SUYUNUN REOLOJİK ÖZELLİKLERİNDEKİ DEĞİŞİMİN İNCELENMESİ

Year 2020, Volume: 45 Issue: 4, 748 - 762, 21.06.2020

Mutlu Çevik , Ömer Faruk Çokgezme Serdal Sabancı , Filiz İçier

https://doi.org/10.15237/gida.GD20049

Cited By: 2

Abstract

Bu çalışmada, nar suyunun ohmik destekli vakum altında evaporasyon (OAVE) yöntemi ile farklı voltaj gradyanları (7.5, 10 ve 12.5 V/cm) uygulanarak %40 suda çözünür kuru madde (SÇKM) içeriğine kadar konsantre edilmesi sırasında reolojik özelliklerindeki değişim incelenmiş ve vakum altında evaporasyon (VAE) yöntemi ile karşılaştırılmıştır. Evaporasyon işlemi sırasında incelenen tüm SÇKM içeriklerinde nar suyu konsantrelerinin reolojik davranışını en iyi ifade eden modelin Üssel Model olduğu tespit edilmiştir. Bu model ile öngörülen görünür viskozite (µgörünür) ve akış davranış indeksleri (n) değerlerinin SÇKM içeriği arttıkça artma eğilimi gösterdiği belirlenmiştir. Yüksek voltaj gradyanlarında (10 ve 12.5 V/cm) uygulanan OAVE işlemi ile yüksek kıvam katsayısına sahip nar suyu konsantrelerinin elde edilebileceği tespit edilmiştir. Ek olarak, VAE işlemine benzer karakterde kıvama sahip konsantre eldesi için ise düşük voltaj gradyanında uygulanan OAVE işleminin alternatif olarak uygulanabilir olacağı sonucuna ulaşılmıştır.

Keywords

elektriksel, kıvam, vakum, meyve suyu, kuru madde

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu, TOVAG Grubu

Project Number

114O117

Thanks

Bu çalışma TÜBİTAK TOVAG 114O117 ve Ege Üniversitesi EBİLTEM2015/BİL/010 nolu projeler kapsamında maddi olarak desteklenmiştir. Yazarlar maddi desteklerinden dolayı TÜBİTAK TOVAG Grubuna, Ege Üniversitesi BAP Koordinatörlüğüne ve ÇERTÜKLER MAKİNE MÜHENDİSLİK’e teşekkür ederler.

INVESTIGATION OF THE CHANGES IN THE REOLOGICAL PROPERTIES OF POMEGRANATE JUICE WITH OHMIC ASSISTED VACUUM EVAPORATION SYSTEM

Abstract

In this study, the change in rheological properties of the pomegranate juice during evaporation process up to 40% TSS content by the ohmic assisted vacuum evaporation (OAVE) method applied at different voltage gradients (7.5, 10 and 12.5V/cm) was examined and compared by vacuum evaporation (VAE) method. It was determined that the best model characterizing the rheological behavior of pomegranate juice concentrates for all TSS contents investigated during the evaporation process was the Power Law Model. It was determined that µapparent and n values predicted with this model tend to increase as TSS content increased. It has been determined that pomegranate juice concentrates having high consistency coefficient can be obtained with OAVE process applied in high voltage gradients (10 and 12.5 V/cm). In addition, it was concluded that the OAVE process in low voltage gradient could be applied as alternative method for concentrate production with a consistency similar to VAE process.

Keywords

electrical, consistency, vacuum, fruit juice, dry matter

Project Number

114O117

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