Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6632
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dc.contributor.authorÇağlar Duvarcı, Özlem-
dc.contributor.authorYazar, Gamze-
dc.contributor.authorKokini, Jozef L.-
dc.date.accessioned2018-01-03T06:48:10Z-
dc.date.available2018-01-03T06:48:10Z-
dc.date.issued2017-09-
dc.identifier.citationÇağlar Duvarcı, Ö., Yazar, G., and Kokini, J. L. (2017). The SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS). Journal of Food Engineering, 208, 77-88. doi:10.1016/j.jfoodeng.2017.02.027en_US
dc.identifier.issn0260-8774-
dc.identifier.urihttp://doi.org/10.1016/j.jfoodeng.2017.02.027-
dc.identifier.urihttp://hdl.handle.net/11147/6632-
dc.description.abstractThe SAOS and LAOS behavior of tomato paste were investigated in this study. SAOS rheology was well predicted by the semi-empirical Bird-Carreau constitutive model. The LAOS (Large amplitude oscillatory shear) behavior of tomato paste was also investigated in depth in this study and non-linear rheological properties were obtained by utilizing Ewoldt-McKinley theory. These parameters offer new insights into the rheology of tomato paste and help understand structural changes which occur at different deformations (strain) and time scales (frequency). We plotted the intracycle normalized stress vs. normalized strain in the linear and non-linear regions offered new intracycle insights and observations. Tomato paste showed an irreversible structural change in LAOS evidenced by strain softening (in the mid-oscillatory region) followed by strain hardening (in the large oscillatory region). The nonlinear flow behavior simulated by the single mode Giesekus model gave good results up to moderate strains and frequencies. These results help gain better insights at large deformations, which occur during processing and consumption.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofJournal of Food Engineeringen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLissajous-Bowditch curvesen_US
dc.subjectShear thinningen_US
dc.subjectStrain hardeningen_US
dc.subjectSAOS/MAOS/LAOS of tomato pasteen_US
dc.titleThe SAOS, MAOS and LAOS behavior of a concentrated suspension of tomato paste and its prediction using the Bird-Carreau (SAOS) and Giesekus models (MAOS-LAOS)en_US
dc.typeArticleen_US
dc.authoridTR115874en_US
dc.institutionauthorÇağlar Duvarcı, Özlem-
dc.departmentIzmir Institute of Technology. Chemical Engineeringen_US
dc.identifier.volume208en_US
dc.identifier.startpage77en_US
dc.identifier.endpage88en_US
dc.identifier.wosWOS:000401220300009en_US
dc.identifier.scopus2-s2.0-85017434727en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.jfoodeng.2017.02.027-
dc.relation.doi10.1016/j.jfoodeng.2017.02.027en_US
dc.coverage.doi10.1016/j.jfoodeng.2017.02.027en_US
dc.identifier.scopusqualityQ1-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextopen-
crisitem.author.dept03.02. Department of Chemical Engineering-
Appears in Collections:Chemical Engineering / Kimya Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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