Akademik Veri Yönetim Sistemi
Çukurova Üniversitesi Mühendislik Fakültesi dergisi, cilt.39, sa.2, ss.407-414, 2024 (Hakemli Dergi)
Pectin, which is used as an additive in the food, cosmetics, pharmaceutical, and health sectors due to its safety, non-toxicity, low production cost, and high availability, is used as a thickener, gelling agent, brightener, stabilizer, emulsifier, and fat and sugar replacer in low-calorie foods. It is also used in milk and dairy products as a stabilizer to prevent proteins from clumping. In this study, the rheological properties of pectin and milk mixtures with pectin/milk powder (w/w) ratios of 0.1, 0.25, 0.5, 0.75, 1 and 1.5 were examined. First, a flow curve test was applied in the range of 0,01-1000 s-1 to obtain the viscosity curves and yield stress values of the samples. Then, an amplitude sweep test was performed at a fixed frequency of 10 rad/s and in the strain range of 0.01-100% to determine the linear viscoelastic range (LVR) of the samples and the solid and liquid structure of the samples. To determine the time-dependent behavior of the samples in non-destructive deformation, frequency sweep tests were performed at constant strain (0.01%) in the LVR range obtained from the amplitude sweep test and in the range of 0.1-100 rad/s. Finally, three interval thixotropy tests (3ITT) were performed to observe the structural recovery of the samples. As a result of rheological tests, it was determined that pectin-free milk showed Newtonian properties, other samples showed shear thinning properties, and viscosity values increased as the pectin rate increased. While all samples are solid at low strains, the liquid feature becomes dominant at high strains. It has been observed that as the pectin ratio in milk increases, the strain values at the yield point, where the liquid feature becomes dominant, also increase. Except for the sample with the highest pectin content, it was observed that the dominance of the storage modulus over the loss modulus was greater at low frequencies than at high frequencies. As a result of 3ITT, it was determined that the percentage of recovery at the 600th second increased as the pectin rate increased.