Rheological Properties of Tomato Concentrate

Dak, Manish; Verma, Radha Charan; Jaaffrey, S. N. A.

doi:10.2202/1556-3758.1470

Cited by 20 publications

(25 citation statements)

References 7 publications

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“…This result suggests the existence of a shear rate limit, surpassing this limit, and shear stress values are only influenced by temperature modifications. The existence of a shear rate limit is an important result to be used in industrial equipment design (eg agitator, heat exchanger), and designing of vinasse transport and pump capacity (Dak et al, 2008a).…”

Section: Resultsmentioning

confidence: 99%

“…Knowledge of rheological properties of vinasses is very important, because it can be used for different engineering applications such as equipment design, designing of transport system, pump capacity design, and power requirements for mixing (Dak et al, 2008a). Shear-thinning properties of biological systems are frequently characterized by means of shear stress vs. shear rate rheological tests, which are used to characterize rheological parameters such as yield stress (t o ), consistency coefficient (K), and flow behaviour index (n) (Chaves et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Chacua¹,

Ayala²,

Rojas³

et al. 2016

International Agrophysics

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A b s t r a c t. The rheological behaviour of vinasses derived from sugar cane was studied as a function of time (0 and 600 s), soluble solids content (44 and 60 °Brix), temperature (10 and 50°C), and shear rate (0.33 and 1.0 s -1 ). The results indicated that vinasses were time-independent at 25°C, where shear stress values ranged between 0.01 and 0.08 Pa. Flow curves showed a shear-thinning rheological behaviour in vinasses with a flow behaviour index between 0.69 and 0.89, for temperature between 10 and 20°C. With increasing temperature, the flow behaviour index was modified, reaching values close to 1.0. The Arrhenius model described well the thermal activation of shear stress and the consistency coefficient as a function of temperature. Activation energy from the Arrhenius model ranged between 31 and 45 kJ mol -1 . Finally, the consistency coefficient as a function of the soluble solids content and temperature was well fitted using an exponential model (R 2 = 0.951), showing that the soluble solids content and temperature have an opposite effect on consistency coefficient values.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Chacua¹,

Ayala²,

Rojas³

et al. 2016

International Agrophysics

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“…On the other hand, it has been demonstrated that rheological properties of fruit concentrate depend greatly on the method of concentration of juice/pulp (Dak et al 2008;Sabanis et al 2008;Schlüter et al 2009). In this respect, it has been reported that the apparent viscosity of tomato purées prepared from hot break extracted juice by evaporation was much higher than that made by centrifuging out the insoluble solids, concentrating the serum, and then reconstituting (Harper and El Sahrigi 1965).…”

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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“…Estos resultados son consistentes con estudios reportados para otras frutas (tomate, piña, naranja y mango variedad Chausa) [19,[21][22][23]. El efecto combinado de la temperatura y concentración sobre el índice de consistencia de la pulpa de mango fue predicho por las Ecuaciones 6 y 7, cuyos parámetros se muestran en la Tabla 5.…”

Section: Concentraciónunclassified

Efecto de la temperatura y concentración sobre las propiedades reológicas de la pulpa de mango variedad Tommy Atkins

Quintana

Galván

Rivero

et al. 2015

rev.ion

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ResumenEl mango Tommy Atkins es una de las variedades más explotadas en la industria y comercialización mundial. Es valorado por su larga vida útil y poca degradación en la manipulación y transporte. El rendimiento de la pulpa es alto, entre 60 y 75% del peso total del fruto, y es utilizada en la industria de refrescos, néctares, compotas y concentrados de pulpas. En este artículo se muestran los resultados del estudio del comportamiento y los parámetros reológicos de la pulpa concentrada de mango (Mangifera indica L.) variedad Tommy Atkins en el rango de temperatura 15-60°C y en el rango de concentración 15-30°Brix. Para esto, fue utilizado un viscosímetro Brookfi eld Modelo DV-II+Pro (R). La pulpa de mango presentó un comportamiento no Newtoniano seudoplástico a todas las temperaturas y concentraciones evaluadas. La relación entre el esfuerzo de corte y la velocidad de cizalla fue modelada por la Ley de Potencia o modelo de Ostwald de Waele. Los modelos de Arrhenius y la ecuación de potencia fueron ajustados adecuadamente a los datos de la viscosidad aparente de la pulpa con respecto a la temperatura y la concentración. Los valores encontrados permitirán mejorar el diseño de equipos de transporte y tratamiento térmico de la pulpa del mango Tommy Atkins.Palabras clave: reología, viscosidad aparente, seudoplástico, índice de consistencia. AbstractTommy Atkins mango is one of the varieties most exploited in the industry and marketing global. It is valued for its shelf life and low degradation in handling and transport. The pulp yield is high, between 60 and 75% of the total weight of the fruit, and it is used in the soft drink industry, nectars, compotes and pulp concentrates. This paper shows the behavior and rheological parameters of concentrated mango pulp to different temperatures and concentrations using a Brookfi eld Modelo DV-II+Pro (R) viscometer. The mango pulp exhibited non-Newtonian pseudoplastic behavior to the temperatures and concentrations studied. The relationship between the shear stress and shear rate was modeled by Power Law or Ostwald de Waele model. Variations in apparent viscosity with respect to temperature and concentration were modeled with the Arrhenius model and power equation, respectively. The results will improve the design of transport equipment and thermal treatment of mango pulp variety Tommy Atkins.Keywords: rheology, apparent viscosity, pseudoplastic, index of consistency. 79Cita: Ortega Quintana EA, Salcedo Galván E, Arrieta Rivero R, Torres Gallo R. Efecto de la temperatura y concentración sobre las propiedades reológicas de la pulpa de mango variedad Tommy Atkins. rev.ion. 2015;28(2):79-92.

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Rheological Properties of Tomato Concentrate

Cited by 20 publications

References 7 publications

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Mathematical models for prediction of rheological parameters in vinasses derived from sugar cane

Viscometric Behavior of Reconstituted Tomato Concentrate

Efecto de la temperatura y concentración sobre las propiedades reológicas de la pulpa de mango variedad Tommy Atkins

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