The effects of ultrasound application durations on the rheological properties of tomato (Lycopersicon Esculentum) juice

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dc.contributor.authorSabanci, S.
dc.contributor.authorCevik, M.
dc.contributor.authorIcier, F.
dc.date.accessioned2019-10-27T22:06:20Z
dc.date.available2019-10-27T22:06:20Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description11th International Conference of Food Physicists ICFP -- JUN 10-12, 2014 -- Plovdiv, BULGARIAen_US
dc.description.abstractIn this study, effects of ultrasound application durations on the rheological properties of tomato juice were investigated. Tomato juice having 6.18 +/- 0.04 % soluble solid contents was ultrasonicated using a 1500 W ultrasonic processor at a constant frequency of 20 kHz for different application durations (0, 5 and 10 min). The empirical data for tomato juice samples obtained from the viscometer (Brookfield LVDV II Pro, USA) were converted into viscosity function. Rheological properties of juice at 20 degrees C were determined by fitting shear stress-shear rate data to some rheological models (Newtonian, Bingham, Power Law, Herschel Bulkley). It was found that samples showed Non-Newtonian fluid (pseudoplastic) behavior. As the ultrasonic application duration increased the apparent viscosity of the tomato juice increased. Herschel Bulkley model was the best model for all application durations investigated (For raw juice and chi-square (chi(2)) 0.203, root mean square error (RMSE) 0.045, Regression coefficient (R-2) 0.995; for 5 min: chi(2) = 0.219, RMSE = 0.053, R-2 = 0.994 and for 10 min: chi(2) = 0.225, RMSE = 0.056, R-2 = 0.994). Rheological data obtained in this study showed the importance of ultrasonic application duration. Application time should be optimized for ultrasonic processing of tomato juices by considering pumping requirements and changes on quality attributes.en_US
dc.description.sponsorshipPlovdiv Univ Paisii Hilendarski, Int Soc Food Physicists, Plovdiv Univ Paisii Hilendarski, Fac Physen_US
dc.identifier.endpage97en_US
dc.identifier.issn0324-1130
dc.identifier.issn0324-1130en_US
dc.identifier.startpage92en_US
dc.identifier.urihttps://hdl.handle.net/11454/48775
dc.identifier.volume46en_US
dc.identifier.wosWOS:000209738700020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherBulgarian Acad Scienceen_US
dc.relation.ispartofBulgarian Chemical Communicationsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectUltrasounden_US
dc.subjectrheologyen_US
dc.subjecttomato juiceen_US
dc.subjectmodelsen_US
dc.titleThe effects of ultrasound application durations on the rheological properties of tomato (Lycopersicon Esculentum) juiceen_US
dc.typeArticleen_US

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