Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

Tibäck, Evelina; Langton, Maud; Oliveira, Jorge C.; Ahrné, Lı́lia

doi:10.1016/j.jfoodeng.2013.09.031

Cited by 12 publications

(5 citation statements)

References 20 publications

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“…Established models were fitted to viscosity data for each upward and downward temperature sweep using the generalized reduced gradient (GRG Nonlinear) algorithm in the Solver add‐in of Microsoft Excel 2010 (Lasdon, Fox, & Ratner, ). The model parameters were determined by least squares regression, minimizing the sum of squared residuals (SSR):

0true SSR = \sum_{j = 1}^{n_{p}} {(μ_{j} - μ)}^{2}

where n p is the number of data points in the temperature ramp being fitted, μ j is the viscosity (Pa⋅s) measured at the j th instant of time, and μ is the corresponding model prediction of viscosity (Tibäck, Langton, Oliveira, & Ahrné, ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Kelleher

O’Mahony

Kelly

et al. 2018

Journal of Food Science

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This study validated the use of the Williams-Landel-Ferry equation to describe the behavior of dairy beverages during thermal processing, providing a better fit to rheological data than the widely used Arrhenius-based equations. In conjunction with the WLF equation, a method was presented which reduced the complex rheological data to a single value, which can aid in the comparison of formulations for product development and optimization in both research and industry.

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0true SSR = \sum_{j = 1}^{n_{p}} {(μ_{j} - μ)}^{2}

Section: Methodsmentioning

confidence: 99%

Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Kelleher

O’Mahony

Kelly

et al. 2018

Journal of Food Science

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“…In addition, the layered structure and the strength of the test material depend clearly on a place from which the sample was taken. Other authors confirmed that properties of the biological material changed over time and the mechanical parameters of the plant tissue strongly depended on the water content [53][54][55] .…”

Section: Resultsmentioning

confidence: 79%

Modeling of carrot root radial press process for different shapes of loading elements using the finite element method

Stopa

Komarnicki

Szyjewicz

et al. 2017

International Journal of Food Properties

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Biological material is exposed to different type loads during the harvesting, sorting, and transport. The contact with the hard element of the box or the harvester causes damage to the internal structure. Long-term static loads and hitting by another carrot root are the most common type of mechanical damage occurring in the post-harvest process. Because of the characteristic shape of agricultural products, compression force focused on a small area. The main purpose of this study was to determine the discrete model of carrot root as well as to verify it based on the displacement distribution.For determining an experimental model, the collected data were statistically processed. To verify the obtained model, the COSMOS/M software was applied. As a result of this study, a calculation model was presented, which allowed the assessment of surface pressures on the carrot root area, which occurred during the contact with different shaped elements in selected phases of technology process. ARTICLE HISTORY

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“…Therefore, to enable the production of a standardized product with desired and stable quality, various ingredients with different purposes (e.g., texturing, flavoring or water binding ingredients) are commonly included in tomato products formulation. Viscosity is one of the most critical quality features for consumer acceptance [9][10][11]. Texturing agents are indeed commonly used to modulate product' viscosity and its stability during storage, and consequently its sensory characteristics [12].…”

Section: Introductionmentioning

confidence: 99%

A multilevel investigation supported by multivariate analysis for tomato product formulation

Boukid

Curti

Diantom

et al. 2021

Eur Food Res Technol

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Industrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.

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Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

Cited by 12 publications

References 20 publications

Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Evaluation of Models for Temperature‐Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing

Modeling of carrot root radial press process for different shapes of loading elements using the finite element method

A multilevel investigation supported by multivariate analysis for tomato product formulation

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