Production and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract

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dc.authorid0000-0002-3132-4468en_US
dc.authorscopusid23484420600en_US
dc.authorwosidV-5791-2018en_US
dc.contributor.authorKarataş, Mukaddes
dc.contributor.authorAydoğmuş, Ercan
dc.contributor.authorArslanoğlu, Hasan
dc.date.accessioned2024-02-21T12:01:31Z
dc.date.available2024-02-21T12:01:31Z
dc.date.issued2024en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Kimya Mühendisliği Bölümü
dc.description.abstractPurpose This paper aims to investigate the effect of shear rate, concentration (4-20 kg/m(3)) and temperature (20 degrees C-60 degrees C) on the apparent viscosity of apricot gum solutions. Design/methodology/approach Apparent viscosity has been measured using a rotational viscometer. Findings It has been observed that the shear stress and apparent viscosity values increase at high concentrations in the prepared apricot gum solutions. However, it is understood that the higher the temperature in the operation conditions, the lower the apparent viscosity results. Power-law is found the best-fitting model to illustrate the changes in temperature and concentration. According to the consistency coefficient and flow behavior indices, the apricot gum displayed shear-thinning behavior (pseudoplastic). The apricot gum is a polysaccharide with amino and uronic acids, according to Fouirer Transform Infrared Spektrofotometre spectra. Practical implications The results suggest that power-law model can be used to estimate the viscosity of apricot gum solutions at different temperatures and concentrations for applications for which flow behavior should be taken into account. Originality/value Exudate gums have good rheological properties and, therefore, are widely used in the food industry. Apricot gum is a biodegradable and abundant polysaccharide that enhances viscosity, stabilizes suspension or emulsion and improves the flow properties of foods. Different rheological models are used to investigate rheological properties. However, those models are time-independent to fit the experimental data.en_US
dc.identifier.citationKarataş, M., Aydoğmuş, E., & Arslanoğlu, H. (2024). Production and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract. Pigment & Resin Technology, 53(2), 183–191. doi: 10.1108/PRT-01-2022-0011en_US
dc.identifier.doi10.1108/PRT-01-2022-0011
dc.identifier.endpage191en_US
dc.identifier.issn0369-9420
dc.identifier.issn1758-6941
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85135832989
dc.identifier.startpage183en_US
dc.identifier.urihttps://doi.org/10.1108/PRT-01-2022-0011
dc.identifier.urihttps://hdl.handle.net/20.500.12428/5747
dc.identifier.volume53en_US
dc.identifier.wosWOS:000838746100001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorArslanoğlu, Hasan
dc.language.isoen
dc.publisherEmerald Publishingen_US
dc.relation.ispartofPigment and Resin Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricot gumen_US
dc.subjectPower-law modelen_US
dc.subjectPseudoplasticen_US
dc.subjectRheologyen_US
dc.subjectStatistical analysisen_US
dc.titleProduction and characterization of gum exudate from apricot tree: modeling the rheology of the obtained extract
dc.typeArticle

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