Serdal SABANCI, Cansu CELEBİ, Filiz ICİER

Geleneksel İçecek Sübyenin Reolojik Özellikleri

Sübye kavun çekirdekleri, şeker ve su ile elde edilen geleneksel soğuk bir içecektir. Sübye üretimi bir gıda atığı olan kavun çekirdeklerinin hammadde olarak kullanılması ile ekonomik ve çevresel önem kazanmaktadır. Bu çalışmada, sübye’nin reolojik özellikleri kayma gerilimi ve kayma hızı verilerinin bazı reolojik modellere uyarlanması ile belirlenmiştir. Herschel-Bulkley modelinin en iyi uyumluluk gösteren model olduğu bulunmuştur R2=0.996, X2=0.0245, RMSE=0.0008 . Ayrıca sübyenin düşük ve yüksek kayma hızlarında reopektik, orta kayma hızlarında ise tiksotropik özellik gösterdiği tespit edilmiştir

Anahtar Kelimeler:

Gıda atığı, Modelleme, Reoloji, Sübye, Geleneksel gıdalar

Rheological Properties of Sübye, Traditional Beverage

Sübye is a traditional cold beverage and consists of melon seeds, sugar and water. Sübye production is important in economic and environmental point of view since melon seeds, wastes of food production, are used as a raw material. In this study, rheological properties of Sübye were determined by fitting shear stress–shear rate data to some rheological models. Herschel-Bulkley model was the best model that fitted the experimental data R2=0.996, X2=0.0245, RMSE=0.0008 . Also Sübye showed time-dependent rheopectic characteristics at low and high shear rates whereas thixotropic characteristics existed at medium shear rates

Keywords:

Food waste, Modeling, Rheology, Sübye, Traditional food,

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