Modelling of Rheological Behaviour of Persimmon Puree
DOI:
https://doi.org/10.24925/turjaf.v13i2.439-445.7281Keywords:
Persimmon puree, rheology, Mizhari-Berk, Herschel-Bulkley, TürkiyeAbstract
In this study, the rheological properties of persimmon (Diospyros kaki L.) puree were investigated at various pH (4.0, 5.5 and 7.0), concentrations (15%, 17.5% and 20%), temperatures (25, 50 and 75°C) and shear rates (8.4–28 s−1) to determine the rheological model that best describes the flow behaviour of persimmon (Diospyros kaki L.) puree. Experimental data were applied to Power Law, Herschel-Bulkley, Casson and Mizhari-Berk models. In order to evaluate the goodness of fit, three statistical criteria including the coefficient of determination (R2), reduced chi-squared (ꭓ2) and the root mean squared error (RMSE) were used. Herschel-Bulkley and Mizhari-Berk were the models that provided the best fit to the experimental data under all processing conditions of persimmon puree. However, Mizhari-Berk model was the model that best described the flow behavior of persimmon puree with statistical parameter values of R2 ≥ 0.983, RMSE ≤ 0.0683 and ꭓ2 ≤ 0.0160. Persimmon puree exhibited a non-Newtonian behavior (n<1) which was pseudoplastic (shear thinning).
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