Data provider:

Icon data provider

The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

Journal Article

Journal Article

Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends  [2005]

Arslan, E.; Yener, M.E.; Esin, A.;

Access the full text

Rheological properties of tahin/pekmez blends were determined at different tahin concentrations (20-32%) and temperatures (35-65 degrees C) by using a concentric cylinder rotational viscometer. Tahin/pekmez blends were found to exhibit non-Newtonian, shear thinning behavior at all temperatures and tahin concentrations. Apparent viscosity versus shear rate data was successfully fitted to the power-law model. The flow behavior index, n varied in the range of 0.7-0.85. The consistency coefficient, K, was in the range of 282-2547 mPa s(n). Both parameters were significantly affected by temperature. The effect of temperature on n did not follow a descriptive trend while the relation between temperature and K was described by an Arrhenius-type equation. Activation energies appeared in the range of 13376-28592 J/mol with increasing concentration. The effect of concentration was significant for only K and it was described by exponential and power functions. A mathematical expression to relate apparent viscosity to temperature, tahin concentration and shear rate was proposed.

Access the full text


Bibliographic information

Journal Article
In AGRIS since:
69 issue 2
Start Page:
End Page:
All titles:
" Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends "
" Includes references "

From the journal

Journal of food engineering

ISSN : 0260-8774