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Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. FPRC - Flow Process and Rheology Centre, Cape Peninsula University of Technology, Soutrh Africa.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Gothenburg, Sweden.
2016 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 173, 8-14 p.Article in journal (Refereed) Published
Abstract [en]

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. © 2015 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
Elsevier, 2016. Vol. 173, 8-14 p.
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Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-427DOI: 10.1016/j.jfoodeng.2015.10.028OAI: oai:DiVA.org:ri-427DiVA: diva2:942286
Conference
Volume 173, 1 March 2016, Pages 8-14
Available from: 2016-06-23 Created: 2016-06-23 Last updated: 2017-11-28Bibliographically approved

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