Investigation of the changes in electrical conductivity values and rheological properties of poppy flower syrup

In this study, the changes of electrical conductivity values of poppy flower syrups applied ohmic heating at different voltage gradients (30, 35 ve 40 V/cm) were investigated during the heating process. In addition, the changes of the rheological properties of the samples at different temperature values were determined and their suitability to different rheological models were tested. It was determined that the heating times of the samples changed between 280 and 592 s and tended to decrease depending on the increase in the applied voltage gradient. It was detected that the best model describing the rheological behavior of samples at all temperature values was the Power -Law Model. It was determined that the consistency coefficient (K) and apparent viscosity (μₐₚₚₐᵣₑₙₜ) values decreased as the temperature values increased. It was determined that the samples showed non- Newtonian dilatant (shear thickening) flow behavior under all measurement process conditions.