Araştırma Makalesi
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Yıl 2023, Cilt: 44 Sayı: 2, 283 - 288, 30.06.2023

Mukaddes Karataş

https://doi.org/10.17776/csj.1068886

Öz

Kaynakça

  • [1] Stephen A.M., Philips G.O., Williams P.A., Food Polysaccharides and Their Applications.In: Stanley N.F., (Eds). Agars. 2nd ed. New York: CRC Press, (2016) 217-238.
  • [2] Rhein-Knudsen N., Ale M.T., Ajalloueian F., Yu L., Meyer A.S., Rheological properties of agar and carrageenan from Ghanaian red seaweeds, Food Hydrocolloids, 63 (2017) 50-58.
  • [3] Nishinari K., Fang Y., Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin, Food Structure, 13 (2017) 24-34.
  • [4] Laurienzo P., Marine Polysaccharides in Pharmaceutical Applications: An Overview. Marine Drugs, 8 (2010) 2435-2465.
  • [5] Araki C., Carbohydrates of Agar in Jikken Kagaku Koza, Chemical Society of Japan, 22 (1980) 468–87.
  • [6] Philips G.O., Williams P.A., Handbook of Hydrocolloids. In: Armisen R., Galatas F., (Eds). Agar. 2nd ed. Washington:Woodhead Publishing, (2009) 82-107.
  • [7] Nussinovitch A., Hydrocolloid Applications: Gum Technology in the Food and Other Industries. In: Nussinovitch A., (Eds). Agar. Boston :Springer, (1997) 1-18.
  • [8] Norziah M.H., Foo S.L., Karim A.A., Rheological Studies on Mixtures of Agar (Gracilaria changii) and κ-carrageenan, Food Hydrocolloids, 20 (2006) 204–217.
  • [9] Armisen R., World-wide Use and Importance of Gracilaria, Journal of Applied Phycology, 7 (1995) 231-243.
  • [10] Dai B., Matsukawa S., NMR Studies of the Gelation Mechanism and Molecular Dynamics in Agar Solutions, Food Hydrocolloids, 26 (2012) 181-186.
  • [11] Ghebremedhin M., Seiffert S., Vilgis T.A., Physics of agarose fluid gels: Rheological properties and microstructure, Current Research in Food Science, 4 (2021) 436-448.
  • [12] Zhang L., Che L., Zhou W., Chen X.D., Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird’s Nest Products, Int. J. Food Eng., 8(3) (2012) 1-20.
  • [13] Lahrech K., Safouane A., Peyrellasse J., Sol State Formation and Melting of Agar Gels Rheological Study, Physica A: Statistical Mechanics and its Applications, 355 (2005) 205-221.
  • [14] Zhang L., Xu J., Xue C., Gao X., Zhang D., Rheological properties and gel properties of agar, Chinese Journal of Marine Drugs, 28 (2009) 12-17.
  • [15] Tiwari S., Bhattacharya S., Aeration of Model Gels: Rheological Characteristics of Gellan and Agar Gels, Journal of Food Engineering, 107 (2011) 134-139.
  • [16] Karataş M., Arslan N., Flow behaviours of cellulose and carboxymethyl cellulose from grapefruit peel, Food Hydrocolloids, 58 (2016) 235-245.
  • [17] Hojjat M., Etemad S.Gh., Bagheri R., Thibault J., Rheological characteristics of non-Newtonian nanofluids: Experimental investigation, International Communications in Heat and Mass Transfer, 38 (2011) 144-148.
  • [18] Amaral T.N., Junqueira L.A., Prado M.E.T., Cirillo M.A., Abreu L.R., Costa F.F., Resende J.V., Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages, Food Hydrocolloids, 79 (2018) 331-342.
  • [19] Sarwar W., Ghafor K., Mohammed A., Modeling the rheological properties with shear stress limit and compressive strength of ordinary Portland cement modified with polymers, Journal of Building Pathology and Rehabilitation, 4 (2019) 25.
  • [20] Bhatti M.M., Ullah Khan S., Anwar Bég O., Kadir A., Differential transform solution for hall and ion-slip effects on radiative-convective Casson flow from a stretching sheet with convective heating, Heat Transfer, 49(2) (2020) 872-888.
  • [21] Rahimi R., Dehaghani A.S., An experimental study on the viscosity of SPAM solutions with a new correlation predicting the apparent viscosity of sulfonated polyacrylamides, Petroleum, 7(1) (2021) 64-69.
  • [22] Khaled B., Abdelbaki B., Rheological and electrokinetic properties of carboxymethylcellulose-water dispersions in the presence of salts, Int. J. Phy. Sci., 7 (2012) 1790-1798.
  • [23] Wei M., Lin K., Sun L., Shear thickening fluids and their applications, Materials & Design, 216 (2022) 110570.
  • [24] El-Hefian E.A., Yahaya A.H., Effects of temperature, shearing time and rate of shear on the viscosity of chitosan/agar-blend solutions, Maejo Int. J. Sci. Technol., 4(2) (2010) 261-267.
  • [25] Toğrul H., Arslan N., Mathematical model for prediction of apparent viscosity of molasses, Journal of Food Engineering, 62 (2004) 281-289.

Investigation on the Flow Behaviour of Agar Solution and Rheological Modelling

Yıl 2023, Cilt: 44 Sayı: 2, 283 - 288, 30.06.2023

Mukaddes Karataş

https://doi.org/10.17776/csj.1068886

Öz

In this study, the effect of shear rate, agar concentration (15-35 kg/m3) and temperature (30-60°C) on the apparent viscosity of the agar solution was investigated. Apparent viscosities at different shear rates were determined using a rotational viscometer. The findings show that the apparent viscosity decreasing with a rise of shear rate increased with increasing concentration. An increase in the tempearture, on the other hand, led to a decrease in the apparent viscosity. To illustrate both temperature and concentration changes together, the Bingham, power law, and Casson models were utilized in choosing the most suitable model. When the models were compared using statistical tests, the most compatible model was found to be the power-law model. The consistency coefficient and flow behaviour index calculated using the power law model showed that agar solutions exhibited shear-thinning flow behavior (pseudoplastic). This study suggests that power law, within the ranges of the temperature and concentration studied could be used to estimate the viscosity of the agar solutions in the applications requiring the knowledge of flow behavior.

Anahtar Kelimeler

Flow behaviour Rheological models Agar-agar Rotary viscometer

Kaynakça

  • [1] Stephen A.M., Philips G.O., Williams P.A., Food Polysaccharides and Their Applications.In: Stanley N.F., (Eds). Agars. 2nd ed. New York: CRC Press, (2016) 217-238.
  • [2] Rhein-Knudsen N., Ale M.T., Ajalloueian F., Yu L., Meyer A.S., Rheological properties of agar and carrageenan from Ghanaian red seaweeds, Food Hydrocolloids, 63 (2017) 50-58.
  • [3] Nishinari K., Fang Y., Relation between structure and rheological/thermal properties of agar. A mini-review on the effect of alkali treatment and the role of agaropectin, Food Structure, 13 (2017) 24-34.
  • [4] Laurienzo P., Marine Polysaccharides in Pharmaceutical Applications: An Overview. Marine Drugs, 8 (2010) 2435-2465.
  • [5] Araki C., Carbohydrates of Agar in Jikken Kagaku Koza, Chemical Society of Japan, 22 (1980) 468–87.
  • [6] Philips G.O., Williams P.A., Handbook of Hydrocolloids. In: Armisen R., Galatas F., (Eds). Agar. 2nd ed. Washington:Woodhead Publishing, (2009) 82-107.
  • [7] Nussinovitch A., Hydrocolloid Applications: Gum Technology in the Food and Other Industries. In: Nussinovitch A., (Eds). Agar. Boston :Springer, (1997) 1-18.
  • [8] Norziah M.H., Foo S.L., Karim A.A., Rheological Studies on Mixtures of Agar (Gracilaria changii) and κ-carrageenan, Food Hydrocolloids, 20 (2006) 204–217.
  • [9] Armisen R., World-wide Use and Importance of Gracilaria, Journal of Applied Phycology, 7 (1995) 231-243.
  • [10] Dai B., Matsukawa S., NMR Studies of the Gelation Mechanism and Molecular Dynamics in Agar Solutions, Food Hydrocolloids, 26 (2012) 181-186.
  • [11] Ghebremedhin M., Seiffert S., Vilgis T.A., Physics of agarose fluid gels: Rheological properties and microstructure, Current Research in Food Science, 4 (2021) 436-448.
  • [12] Zhang L., Che L., Zhou W., Chen X.D., Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird’s Nest Products, Int. J. Food Eng., 8(3) (2012) 1-20.
  • [13] Lahrech K., Safouane A., Peyrellasse J., Sol State Formation and Melting of Agar Gels Rheological Study, Physica A: Statistical Mechanics and its Applications, 355 (2005) 205-221.
  • [14] Zhang L., Xu J., Xue C., Gao X., Zhang D., Rheological properties and gel properties of agar, Chinese Journal of Marine Drugs, 28 (2009) 12-17.
  • [15] Tiwari S., Bhattacharya S., Aeration of Model Gels: Rheological Characteristics of Gellan and Agar Gels, Journal of Food Engineering, 107 (2011) 134-139.
  • [16] Karataş M., Arslan N., Flow behaviours of cellulose and carboxymethyl cellulose from grapefruit peel, Food Hydrocolloids, 58 (2016) 235-245.
  • [17] Hojjat M., Etemad S.Gh., Bagheri R., Thibault J., Rheological characteristics of non-Newtonian nanofluids: Experimental investigation, International Communications in Heat and Mass Transfer, 38 (2011) 144-148.
  • [18] Amaral T.N., Junqueira L.A., Prado M.E.T., Cirillo M.A., Abreu L.R., Costa F.F., Resende J.V., Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages, Food Hydrocolloids, 79 (2018) 331-342.
  • [19] Sarwar W., Ghafor K., Mohammed A., Modeling the rheological properties with shear stress limit and compressive strength of ordinary Portland cement modified with polymers, Journal of Building Pathology and Rehabilitation, 4 (2019) 25.
  • [20] Bhatti M.M., Ullah Khan S., Anwar Bég O., Kadir A., Differential transform solution for hall and ion-slip effects on radiative-convective Casson flow from a stretching sheet with convective heating, Heat Transfer, 49(2) (2020) 872-888.
  • [21] Rahimi R., Dehaghani A.S., An experimental study on the viscosity of SPAM solutions with a new correlation predicting the apparent viscosity of sulfonated polyacrylamides, Petroleum, 7(1) (2021) 64-69.
  • [22] Khaled B., Abdelbaki B., Rheological and electrokinetic properties of carboxymethylcellulose-water dispersions in the presence of salts, Int. J. Phy. Sci., 7 (2012) 1790-1798.
  • [23] Wei M., Lin K., Sun L., Shear thickening fluids and their applications, Materials & Design, 216 (2022) 110570.
  • [24] El-Hefian E.A., Yahaya A.H., Effects of temperature, shearing time and rate of shear on the viscosity of chitosan/agar-blend solutions, Maejo Int. J. Sci. Technol., 4(2) (2010) 261-267.
  • [25] Toğrul H., Arslan N., Mathematical model for prediction of apparent viscosity of molasses, Journal of Food Engineering, 62 (2004) 281-289.
Toplam 25 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Kimya Mühendisliği
Bölüm Natural Sciences
Yazarlar

Mukaddes Karataş 0000-0001-5803-6821

Yayımlanma Tarihi 30 Haziran 2023
Gönderilme Tarihi 6 Şubat 2022
Kabul Tarihi 7 Haziran 2023
Yayımlandığı Sayı Yıl 2023Cilt: 44 Sayı: 2

Kaynak Göster

APA Karataş, M. (2023). Investigation on the Flow Behaviour of Agar Solution and Rheological Modelling. Cumhuriyet Science Journal, 44(2), 283-288. https://doi.org/10.17776/csj.1068886