Rheological, physical and chemical characteristics of mulberry pekmez

The physical, chemical properties and the rheological behaviour of mulberry pekmez were investigated. Viscosity was measured at 30, 40, 50, 60 and 70 °C using a rotational viscometer equipped with spindle 5 at the speed of 5, 10, 20, 50 and 100 rpm. An empirical power-law model was used to describe the rheological behaviour of mulberry pekmez with correlation coefficients between 0.991 and 0.999. The mulberry pekmez exhibited a pseudoplastic behaviour. An Arrhenius equation was used to describe the effect of temperature on viscosity and Ea value of the mulberry pekmez was calculated as 17.97 kJ mol−1.