Rheological, physical and chemical characteristics of mulberry pekmez

The physical, chemical properties and the rheological behaviour of mulberry pekmez were investigated. Viscosity was measured at 30, 40, 50, 60 and 70 degreesC using a rotational viscometer equipped with spindle 5 at the speed of 5, 10, 20, 50 and 100 rpm. An empirical power-law model was used to describe the rheological behaviour of mulberry pekmez with correlation coefficients between 0.991 and 0.999. The mulberry pekmez exhibited a pseudoplastic behaviour. An Arrhenius equation was used to describe the effect of temperature on viscosity and E-a value of the mulberry pekmez was calculated as 17.97 kJmol(-1). (C) 2004 Elsevier Ltd. All rights reserved.