Investigation of Optical and Flow Properties of Avocados by Spectroscopy and Rheology Methods

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dc.authoridGorguluer, Omer/0000-0001-6955-7382
dc.contributor.authorYalcin, O.
dc.contributor.authorOzturk, M.
dc.contributor.authorGorguluer, O.
dc.date.accessioned2024-11-07T13:24:35Z
dc.date.available2024-11-07T13:24:35Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractStructural, optical and rheological properties of pulp and seed extracts of three different avocado cultivars were analyzed using spectroscopy and rheology techniques at room temperature. Ultraviolet spectra and Fourier transform infrared spectroscopy signals for the pulp and avocado seed extracts were recorded in the wavelength range 190-600 nm and the wave number range 4200-400 cm, respectively. The flow behaviours for all avocado pulp and seed samples were also analysed in the shear rate range of 10(-2) - 10(2) s(-1) and in the frequency range of 10(-1) - 10(3) rad/s, respectively. The ultraviolet spectra of all the samples were observed as two peaks around 210 and 290 nm. The optical energy band gaps for all samples were found to be consistent with Planck's radiation approach.
dc.identifier.doi10.12693/APhysPolA.141.481
dc.identifier.endpage486
dc.identifier.issn0587-4246
dc.identifier.issn1898-794X
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85133338684
dc.identifier.scopusqualityQ4
dc.identifier.startpage481
dc.identifier.urihttps://doi.org/10.12693/APhysPolA.141.481
dc.identifier.urihttps://hdl.handle.net/11480/14190
dc.identifier.volume141
dc.identifier.wosWOS:000841978300006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherPolish Acad Sciences Inst Physics
dc.relation.ispartofActa Physica Polonica A
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectspectroscopy
dc.subjectavocado
dc.subjectrheology
dc.subjectviscosity
dc.titleInvestigation of Optical and Flow Properties of Avocados by Spectroscopy and Rheology Methods
dc.typeArticle

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