Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
Artikel i vetenskaplig tidskrift, 2016

The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated.

Hyperbolic contraction flow

Ketchup

Ultrasound

Extensional viscosity

Författare

M. Berta

Swedish Institute for Food and Biotechnology

J. Wiklund

Swedish Institute for Food and Biotechnology

R. Kotze

Swedish Institute for Food and Biotechnology

Cape Peninsula University of Technology

Mats Stading

Chalmers, Material- och tillverkningsteknik, Polymera material och kompositer

Journal of Food Engineering

0260-8774 (ISSN)

Vol. 173 8-14

Ämneskategorier

Livsmedelsteknik

DOI

10.1016/j.jfoodeng.2015.10.028