A Comparative Study of Rheological Characteristics of Tomato Paste and Tomato Powder Solutions

Abu‐Jdayil, Basim; Banat, Fawzi; Jumah, Rami; Al‐Asheh, Sameer; Hammad, S.

doi:10.1081/jfp-200032940

Cited by 45 publications

(20 citation statements)

References 11 publications

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“…Such behavior was more obvious at the high solids contents than at the lower ones (see Figure 7) and can be attributed to a possible break down of the cells. Similar observations were reported by De Kee, Code, and Turcotte [40] and Abu-Jdayil et al [39], who mentioned that the plant cells are broken down at high shear rates, whereas at low shear rates particles agglomeration and dissociation occur. On the contrary, Abu-Jdayil [30] and Razavi and Karazhiyan [28] reported that the apparent viscosity of milled sesame and salep, which decreased rapidly with time of shearing within the first 100-300 s and approached a constant value after approximately 2400 s, tended to decrease more rapidly at high shear rates.…”

Section: Time Dependent Flowsupporting

confidence: 78%

“…Altan and Maskan [14] and Abu-Jdayil, Banat, Jumah, Al-Asheh and Hammad [39] also reported thixotropic behavior for cranberry juice and tomato pulp, respectively. The thixotropic effect might be due to the internal structure of the juice, formed by physical interactions between the soluble solids, sugars, and in particular the protein.…”

Section: Time Dependent Flowmentioning

confidence: 99%

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Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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Rheological behavior of kiwifruit juice at different solids concentrations (13.5-30 o Brix) and different temperatures (25-65°C) was studied with the objective of defining suitable mathematical models for use in evaporation and other processing procedures. Kiwifruit juice samples exhibited pseudoplastic behavior and were characterized by the power law model. The flow consistency index decreased with an increase in temperature and a decrease in concentration, whereas there was no significant effect of temperature and concentration on flow behavior index. The apparent viscosity at a reference shear rate of 1.0 s -1 (μ α1 ) was used instead of the flow consistency index. The temperature and concentration effects on μ α1 were expressed with a single equation. At low shear rates, kiwifruit juice samples exhibited a thixotropic behavior, which turned to rheopectic at high shear rates. In addition, the Bostwick consistency levels were related to the apparent viscosity measurements and the flow consistency index values.

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Section: Time Dependent Flowsupporting

confidence: 78%

Section: Time Dependent Flowmentioning

confidence: 99%

Rheological Models of Kiwifruit Juice for Processing Applications

Goula¹,

Adamopoulos²

2011

J Food Process Technol

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“…However, tomato powder represents an important market due to many advantages as ease of packing, transportation, and mixing. In addition, tomato powder is a basic ingredient for dehydrated soup manufacture and other tomato products (Abu-Jdayil et al 2004;Jaya and Das 2009). Likewise, recently, tomato pulp powder was used successfully as a thickening agent in the formulation of commercial tomato ketchup at different levels (1%, 2%, 5%, 7%, and 10% w/w) (Farahnaky et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Viscometric Behavior of Reconstituted Tomato Concentrate

Barbana

El-Omri

2009

Food Bioprocess Technol

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The rheological properties of tomato concentrates produced by hot and cold break have been extensively studied by many authors. Only a few studies, however, focus specifically with the rheology of reconstituted concentrates from tomato powders. In this study, the rheological properties of reconstituted tomato concentrate from lyophilized freeze-dried tomato juice were evaluated using rotational viscometer at temperatures 20°C, 30°C, 40°C, 50°C, and 60°C and at concentrations of 9.7%, 12.9%, 20.5%, and 26.8% total soluble solids. Using power law model, both flow behavior index (n) and consistency coefficient (k) were determined. The calculated values of flow behavior index (n) were less than unity (0.03-0.28) at all temperatures and concentrations indicating the shearthinning characteristic of the concentrate. The effect of temperature and concentration on the consistency coefficient (k) was studied. Positive correlation between k in the range of 1.57 and 38.33 Pa s n and inverse absolute temperature (1/T) has been shown by Arrhenius model. Additionally, linear correlation between consistency coefficient (k) and concentration (C) was determined. The activation energies were found in the range of 3.63 and 7.36 kJ/mol K depending on concentration. The results of this study might be useful to improve the design of processing operations dealing with tomato powder reconstitution.

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“…3 Tomato products are known to exhibit strong shearthinning behavior (n<0.4) and appear to possess yield stress. 4,5 Different empirical flow models have been applied to describe the rheological properties of tomato products under steady shear; [4][5][6][7][8][9][10][11][12][13] for example, the popular power law equation or, when a yield stress is accounted for, the Bingham plastic, Herschel-Bulkley. and/or Casson models.…”

Section: Introductionmentioning

confidence: 99%

Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time

et al. 2007

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Time-dependent rheological properties of three tomato paste suspensions in the concentration range of 200-1,000 g paste/kg suspension have been investigated by using the vane geometry at shear rates g Á < 10 s À1 . Creep tests were conducted to analyze the influence of the level of stress on the rheological behavior of the samples before and after homogenization. The experimental results indicate that the suspensions exhibit an elastic behavior at long times and relatively low stresses, which proves that this type of material can be characterized by a yield stress (σ y ). Applying stresses just beyond the yield stress, an initial rheopectic behavior appeared. This increase in viscosity at low deformations was markedly larger after homogenization, and this difference was attributed to changes in the aspect ratio, shape, and orientation of the particles induced by homogenization. These structural changes were also reflected in the transient viscosity when the samples were subjected to larger stresses (σ>>σ y ): before homogenization the suspensions exhibited a steady-state viscosity at large deformations, whereas after homogenization, the transient viscosity continuously decreased. That behavior was attributed to flocculation of the particles.

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A Comparative Study of Rheological Characteristics of Tomato Paste and Tomato Powder Solutions

Cited by 45 publications

References 11 publications

Rheological Models of Kiwifruit Juice for Processing Applications

Rheological Models of Kiwifruit Juice for Processing Applications

Viscometric Behavior of Reconstituted Tomato Concentrate

Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time

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