ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rheological properties of different brands of commercial tomato paste, sauce, puree and ketchup were estimated by imperfect squeezing flow viscosimetry using a wide plate and a shallow container. The tests were performed with polished and grooved surfaces. In both, slip was prominent to such an extent that the equations for lubricated squeezing flow had to be used for the calculation of rheological parameters. Despite its crudeness, the procedure was sensitive enough to consistently monitor rheological differences between commercial products of different brands in terms of the apparent stress at a given specimen height, the consistency, K, and flow index, n, of the pseudoplastic liquid constitutive equation, and the apparent biaxial elongational viscosity, μb and its strain rate dependency. In tomato paste, the flow behavior index was approximately the same in all the brands (n ∼ 0.5), and the values of K and μb had a linear relationship. Residual forces after relaxation provided an additional textural measure related to the yield stress. Differences between products of different brands could be consistently monitored regardless of whether the test was performed at a fixed specimen height or a preset initial force.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.1997.tb00136.x
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