Investigation of rheological behavior of Kyrgyz traditional food Sary mai
In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curve...
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| Format: | Article |
| Language: | English |
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Kyrgyz Turkish Manas University
2020-12-01
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| Series: | MANAS: Journal of Engineering |
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| Online Access: | https://dergipark.org.tr/en/download/article-file/1150012 |
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| author | Janyl Iskakova Jamila Smanalieva |
| author_facet | Janyl Iskakova Jamila Smanalieva |
| author_sort | Janyl Iskakova |
| collection | DOAJ |
| description | In this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee. |
| format | Article |
| id | doaj-art-420f0cb96a7443da8295c938dee02c77 |
| institution | Kabale University |
| issn | 1694-7398 |
| language | English |
| publishDate | 2020-12-01 |
| publisher | Kyrgyz Turkish Manas University |
| record_format | Article |
| series | MANAS: Journal of Engineering |
| spelling | doaj-art-420f0cb96a7443da8295c938dee02c772024-12-05T03:56:45ZengKyrgyz Turkish Manas UniversityMANAS: Journal of Engineering1694-73982020-12-0182848910.51354/mjen.7525571437Investigation of rheological behavior of Kyrgyz traditional food Sary maiJanyl Iskakova0https://orcid.org/0000-0002-1614-3984Jamila Smanalieva1https://orcid.org/0000-0002-3929-4291KIRGIZİSTAN-TÜRKİYE MANAS ÜNİVERSİTESİTU DresdenIn this study, the rheological properties of shelf-stable and calorie-rich traditional product Sary mai, known as ghee were investigated at various temperatures for the first time. It was found that ghee at 20-30°C reacted as a non-Newtonian pseudoplastic fluid with yield stress value and flow curves fitted to the Herschel-Bulkley model. With increasing the temperature (40-50°C), ghee become more fluidly and Ostwald-De-Waele model was found as the most appropriate to fit the flow curves with correlation coefficient R2 = 0.9985‒0.9999. The effective viscosity of ghee decreased from 2.613 to 0.023 Pa·s with increasing temperature from 20 to 50°C. The Arrhenius relationship was employed to estimate the flow activation energy for the ghee samples and was found as Ea = 134.3 ± 0.5 kJ/mol with R2 = 0.9385. The amplitude-sweep was performed at 20°C for determining the yield point and the flow point. Obtained parameters provide useful information for the optimization of industrial processes and control of quality and authenticity of ghee.https://dergipark.org.tr/en/download/article-file/1150012sary maigheerheological propertiesviscosityyield stress |
| spellingShingle | Janyl Iskakova Jamila Smanalieva Investigation of rheological behavior of Kyrgyz traditional food Sary mai MANAS: Journal of Engineering sary mai ghee rheological properties viscosity yield stress |
| title | Investigation of rheological behavior of Kyrgyz traditional food Sary mai |
| title_full | Investigation of rheological behavior of Kyrgyz traditional food Sary mai |
| title_fullStr | Investigation of rheological behavior of Kyrgyz traditional food Sary mai |
| title_full_unstemmed | Investigation of rheological behavior of Kyrgyz traditional food Sary mai |
| title_short | Investigation of rheological behavior of Kyrgyz traditional food Sary mai |
| title_sort | investigation of rheological behavior of kyrgyz traditional food sary mai |
| topic | sary mai ghee rheological properties viscosity yield stress |
| url | https://dergipark.org.tr/en/download/article-file/1150012 |
| work_keys_str_mv | AT janyliskakova investigationofrheologicalbehaviorofkyrgyztraditionalfoodsarymai AT jamilasmanalieva investigationofrheologicalbehaviorofkyrgyztraditionalfoodsarymai |