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- W2052050695 abstract "Pekmez is a concentrated and shelf-life extended form of grape juice. We investigated its material behavior and the effect of processing factors during its solidification using in situ rheometry and color measurement by computer vision. The pekmez (45.3 to 75 <emph></emph>Brix) is a Newtonian product. As expected, its viscosity increased with increasing solids concentration and decreasing temperature. A simple model was proposed to describe the combined effect of concentration and temperature on pekmez viscosity. The color of pekmez changed from dark brown to white depending on the processing conditions such as concentration and type of bleaching agent used and the mixing rate." @default.
- W2052050695 created "2016-06-24" @default.
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- W2052050695 date "2004-01-01" @default.
- W2052050695 modified "2023-09-24" @default.
- W2052050695 title "In Situ Solidification of Grape Pekmez" @default.
- W2052050695 doi "https://doi.org/10.13031/2013.16931" @default.
- W2052050695 hasPublicationYear "2004" @default.
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