Özet:

In this study, the changes in the reological characteristics of geo-pecmese samples in different measurement temperature values have been studied and the conformity to different reological models has been tested. In addition, a change in the viscoelastique characteristics of the different frequency values of pepper samples has been determined. In all the temperature values measured, the model that best expresses the reological behavior of pepper samples has been found as the Basel Model. The values of K and n are determined to be reduced due to the increase in temperature values. Because the phase angle values are greater than 1, the liquidity character is determined to be more dominant than the elasticity character. In other words, it has been found that bacterial samples have viscoelastic properties. This study is believed to address the lack of necessary knowledge in literature on the determination of changes in the reological characteristics of geo-pecmese samples.

Anahtar Kelimeler:

Özet:

In this study, the changes in the rheological properties of Gezo pekmez (molasses) samples at different temperature values and their suitability for different rheoleogic models were investigated. In addition, changes in viscoelastic properties of pekmez (molasses) samples at different frequency values were determined. It was determined that the best model describing the rheological behavior of molasses samples at all temperature values was the Power-Law Model. It was detected that K and n values decreased as the temperature values increased. Since phase angle values were greater than 1, it was determined that the fluidity character was more dominant than elasticity character. In other words, molasses samples were found to have viscoelastic properties. It is thought that the result of present study fulfill the lack of information on determining the changes in the rheological properties of the molasses samples.