Akademik Veri Yönetim Sistemi
KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.25, sa.4, ss.864-871, 2022 (ESCI)
In this study, persimmon (Diospyros kaki), a fruit rich in fiber, antioxidants and phenolic compounds which has orange color, distinctive taste and texture, was evaluated by producing nectar, and different intensities of ultrasound energy (15, 30 and 60 min - 24 kHz) were applied to nectars. The shear rate range between 20-60 s(-1) and some rheological properties of the nectars at constant temperature were determined. It was revealed that Ostwald-de Waele is the best model that explains the rheological behavior of persimmon nectar (R-2>0.98410) with the consistency coefficient (k, mPa.s) ve flow behaviour index (n) parameters changing between 1.4640-0.5308 and 0.2815-0.3954, respectively. It was determined that as the ultrasound application time applied to the nectars increased, the viscosity value of nectars decreased from 112.70 to 59.75 mPa.s. Therefore, it can be concluded that ultrasound application has potential to facilitate the consumption of high viscosity products such as persimmon nectar by reducing the viscosity.