Determination of Rheological Properties of Gezo Pekmezi (Molasses)

In this study, the changes in the rheological properties of Gezo pekmez (molasses) samples at different temperature values and their suitability for different rheoleogic models were investigated. In addition, changes in viscoelastic properties of pekmez (molasses) samples at different frequency values were determined. It was determined that the best model describing the rheological behavior of molasses samples at all temperature values was the Power-Law Model. It was detected that K and n values decreased as the temperature values increased. Since phase angle values were greater than 1, it was determined that the fluidity character was more dominant than elasticity character. In other words, molasses samples were found to have viscoelastic properties. It is thought that the result of present study fulfill the lack of information on determining the changes in the rheological properties of the molasses samples.