![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The individual and interactive effects of temperature (20–50°C), and total soluble solids (TSS) (50–70°Brix), on rheological characteristics of sumac (Rhus coriaria) concentrate were studied using a computer controlled rheometer. Sumac concentrate exhibited Newtonian characteristics for TSS of 50–60°Brix, with a slight deviation corresponding to 70°Brix. The rheological parameters met the criteria of good fit (r2 > 0.9983) and provided information for characterizing the effect of temperature and TSS on the flow behavior of sumac concentrate. It was observed that TSS, and temperature considerably affected the apparent viscosity index individually.
ACKNOWLEDGMENT
The authors are grateful to Prof. Dr. Ahmet Kaya for his helps in this study for the usage of rheometer and also for the evaluation of data.
Notes
2. Bayram, Ö. Spray Drying of Sumac Flavor using Different Carriers. M.S. Thesis, April 2000. University of Gaziantep, Graduate School of Natural & Applied Sciences, Turkey.