Relation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum

Basit Öğe Kaydı
dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorYıldırım-Maviş, Çiğdem
dc.contributor.authorÖzmen, Duygu
dc.contributor.authorAkdeniz, Esra
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, Tack analysis was employed for supporting LAOS parameters (e3/e1 and v3/v1) to characterize the properties of four types (633, 680, 213, 810) of gum base. For 633, 680 and 213, an increase in the elastic stress component (curvature of central curved lines: d2 sigma MODIFIER LETTER PRIME/d2 gamma > 0) of the total stress was observed at the 14.8% strain point, suggesting that the elastic response played the dominant role and they exhibited intracycle strainstiffening behaviour. When the rate of deformation increases towards the nonlinear region, the first sample to lose its elliptical shape is 213. Max. Normal force value (N) of 213 obtained from Tack analyses was the highest. This information also leads conclusion of the bubbling capability of the gum bases which were reported as extensibility properties (213 < 633<680 < 810) declared by the chewing gum manufacturer. Tack analysis results, and LAOS parameters can provide important information about bubble-forming properties of the gum.
dc.identifier.doi10.1016/j.jfoodeng.2023.111428
dc.identifier.issn0260-8774
dc.identifier.issn1873-5770
dc.identifier.scopus2-s2.0-85147254828
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2023.111428
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12226
dc.identifier.volume346
dc.identifier.wosWOS:000926546100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofJournal Of Food Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChewing gum
dc.subjectGum base
dc.subjectNon-linear rheology
dc.subjectLAOS
dc.subjectTack analysis
dc.subjectLaos Behavior
dc.subjectGeometrical Interpretation
dc.subjectParameters
dc.titleRelation between large amplitude oscillatory shear analysis and bubble forming properties of chewing gum
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
12226.pdf
Boyut:
3.85 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Ziraat Fakültesi Koleksiyonu