Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
Journal article, 2016
Ultrasound
Extensional viscosity
Ketchup
Hyperbolic contraction flow
Author
M. Berta
SIK – the Swedish Institute for Food and Biotechnology
J. Wiklund
SIK – the Swedish Institute for Food and Biotechnology
R. Kotze
SIK – the Swedish Institute for Food and Biotechnology
Cape Peninsula University of Technology
Mats Stading
Chalmers, Materials and Manufacturing Technology, Polymeric Materials and Composites
Journal of Food Engineering
0260-8774 (ISSN)
Vol. 173 8-14Subject Categories
Food Engineering
DOI
10.1016/j.jfoodeng.2015.10.028