Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization

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dc.authorid56313329900
dc.authorid53878618900
dc.authorid8396971300
dc.authorid23485442200
dc.authorid36815706500
dc.contributor.authorKarasu S.
dc.contributor.authorToker O.S.
dc.contributor.authorYilmaz M.T.
dc.contributor.authorKaraman S.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:04Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:04Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study was the first attempt to understand if thermal stability of any food product during storage could be determined. In this respect, a novel method, namely, the thermal loop test was used to determine structural changes and thermal stability of creamed honey in this study. The novelty of this method was that thermal stability of a product is tested within a number of thermal cycles over a determined range of temperature. Creamed honey was characterized in terms of physicochemical, thermomechanical and rheological properties. It showed non-Newtonian thixotropic behavior at all temperature levels (10, 25 and 40 °C). Time-dependent flow behavior was successfully defined by Weltman and second order structural models. Hysteresis loop area depended on temperature and decreased with increase in temperature. Creamed honey had liquid-like structure, showing that it had more pronounced viscous nature than elastic nature (G? > G?). Temperature sweep tests were conducted to determine temperature dependency of ?50, G? and G? values using Arrhenius equation. These test results confirmed the thermal stability test results, revealing that thermal loop test can be an accurate method to determine thermal stability of similar food products, as a new information. Relative structural index value (?) increased with number of thermal loop, suggesting that creamed honey had low thermal stability and showed a great structural change by the thermal stress applied between 5 °C and 50 °C. These results suggest that crystallized honey be abstained from large temperature fluctuations to avoid from irreversible changes in rheological characters; thus, to maintain spreadability. © 2014 Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.jfoodeng.2014.10.004
dc.identifier.endpage98
dc.identifier.issn0260-8774
dc.identifier.scopus2-s2.0-84912553162en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage90
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2014.10.004
dc.identifier.urihttps://hdl.handle.net/20.500.12403/762
dc.identifier.volume150
dc.identifier.wosWOS:000349062600012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofJournal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCreamed honey
dc.subjectRheology
dc.subjectThermal loop test
dc.subjectThixotropy
dc.subjectFood products
dc.subjectFood storage
dc.subjectHeat pump systems
dc.subjectIndexing (materials working)
dc.subjectNon Newtonian flow
dc.subjectRheology
dc.subjectTesting
dc.subjectCreamed honey
dc.subjectIrreversible changes
dc.subjectRheological characterization
dc.subjectRheological property
dc.subjectTemperature dependencies
dc.subjectTemperature fluctuation
dc.subjectThixotropic behavior
dc.subjectThixotropy
dc.subjectThermodynamic stability
dc.subjectCreamed honey
dc.subjectRheology
dc.subjectThermal loop test
dc.subjectThixotropy
dc.subjectFood products
dc.subjectFood storage
dc.subjectHeat pump systems
dc.subjectIndexing (materials working)
dc.subjectNon Newtonian flow
dc.subjectRheology
dc.subjectTesting
dc.subjectCreamed honey
dc.subjectIrreversible changes
dc.subjectRheological characterization
dc.subjectRheological property
dc.subjectTemperature dependencies
dc.subjectTemperature fluctuation
dc.subjectThixotropic behavior
dc.subjectThixotropy
dc.subjectThermodynamic stability
dc.titleThermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterizationen_US
dc.typeArticleen_US

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