Geleneksel sirkelerde balın etkilerinin UV-VIS spektroskopisi ve reoloji teknikleri ile araştırılması
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında geleneksel yöntemle saf ve katkılı olarak üretilen elma, alıç ve üzüm sirkelerinin nitelikleri UV spektroskopisi, FTIR spektroskopisi ve reoloji teknikleri kullanılarak analiz edildi. Sirkelerin %6'lık sulu çözeltilerinin optik özellikleri soğurma ve optik enerji aralığı verileri üzerinden tartışıldı. Numunelerin UV spektrumlarından katkılı alıç ve üzüm sirkelerinin saf olanlara kıyasla daha fazla organik asit ve fenolik bileşik içerdiği belirlendi. Sirkeler kendi içinde kıyaslandığında ise en yüksek organik asit ve fenolik bileşik içeriğinin alıç sirkesine ait oldugu gözlemlendi. Saf elma sirkesinin optik enerji aralığının katkılı elma sirkelerinden daha düşük değer aldığı görülürken bu durumun alıç ve üzüm sirkeleri için tam tersi olarak geliştiği saptandı. Sirkelerin yapısında bulunan moleküllerin soğurma piklerinin tespit edildiği FTIR analizinden 4200 cm-1 ile 400 cm-1 dalga sayısı aralığında tüm sirkelere ait soğurma piklerinin organik asit ve su karışımı ile uyumlu olduğu görüldü. Sirkelerin akış davranışlarının Newton olmayan dilatant akışkanların (kalınlaştırıcı akışkanların) akışıyla uyumlu olduğu tespit edildi. Numunelerin viskozite değerlerinin yüksek kayma hızı bölgesindeki gerilmeden etkilendiği ve dolayısıyla akışın zorlandığı görüldü.
In this thesis, the qualities of apple, hawthorn and grape vinegars produced by the traditional method as pure and doped were analyzed using UV spectroscopy, FTIR spectroscopy and rheology techniques. The optical properties for 6% aqueous solutions of vinegar were discussed over the data of absorbance and optical energy gaps. From the UV spectra of the samples, it was determined that the doped hawthorn and grape vinegars contained more organic acids and phenolic compounds compared to the pure ones. When the vinegars were compared within themselves, it was observed that the highest organic acid and phenolic compound content belonged to hawthorn vinegar. It was observed that the optical energy gaps of pure apple vinegar was lower value than that of doped apple vinegar, this situation was found to be the opposite for hawthorn and grape vinegars. From the FTIR analysis, in which the absorbance peaks of the molecules in the structure of the vinegars were determined, it was seen that the absorbance peaks of all vinegars in the wavenumber range of 4200 cm-1 and 400 cm-1 were compatible with the organic acid and water mixture. It was determined that the flow behavior of vinegars was compatible with the flow of non-Newtonian dilatant fluids (thickening fluids). It was observed that the viscosity values of the samples were affected by the stress in the high shear rate region and thus the flow was forced.
In this thesis, the qualities of apple, hawthorn and grape vinegars produced by the traditional method as pure and doped were analyzed using UV spectroscopy, FTIR spectroscopy and rheology techniques. The optical properties for 6% aqueous solutions of vinegar were discussed over the data of absorbance and optical energy gaps. From the UV spectra of the samples, it was determined that the doped hawthorn and grape vinegars contained more organic acids and phenolic compounds compared to the pure ones. When the vinegars were compared within themselves, it was observed that the highest organic acid and phenolic compound content belonged to hawthorn vinegar. It was observed that the optical energy gaps of pure apple vinegar was lower value than that of doped apple vinegar, this situation was found to be the opposite for hawthorn and grape vinegars. From the FTIR analysis, in which the absorbance peaks of the molecules in the structure of the vinegars were determined, it was seen that the absorbance peaks of all vinegars in the wavenumber range of 4200 cm-1 and 400 cm-1 were compatible with the organic acid and water mixture. It was determined that the flow behavior of vinegars was compatible with the flow of non-Newtonian dilatant fluids (thickening fluids). It was observed that the viscosity values of the samples were affected by the stress in the high shear rate region and thus the flow was forced.
Açıklama
Fen Bilimleri Enstitüsü, Fizik Ana Bilim Dalı
Anahtar Kelimeler
Fizik ve Fizik Mühendisliği, Physics and Physics Engineering
