On-line prediction of Bostwick consistency from pressure differential in pipe flow for ketchup and related tomato products

Journal of Food Processing and Preservation

Volumn 22, Issue 3, 1998, Pages 211-220

  Barringer, Sheryl A ^a   Safiul Azam, A T M ^a   Heskitt, Brian ^b   Sastry, Sudhir ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b Ohio State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032396629     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00346.x     Document Type: Article

References (7)

1. DAVIS, R.B., DEWESSE, D. and GOULD, W.A. 1954. Consistency measurements of tomato puree. Food Technol. 8, 330-334.
2. EOLKIN, D. 1957. The Plastometer - A new development in continuous recording and controlling consistometers. J. Food Technol. 77, 253-257.
3. MCCARTHY, K.L. and SEYMOUR, J.D. 1993. A fundamental approach for the relationship between the Bostwick measurement and Newtonian fluid viscosity. J. Texture Studies 24, 1-10.
4. MCCARTHY, K.L. and SEYMOUR, J.D. 1994. Gravity current analysis of the Bostwick consistometer for power law foods. J. Texture Studies 25, 207-220.
5. RANI, U. and BAINS, G.S. 1987. Flow behavior of tomato ketchups. J. Texture Studies 18, 125-135.
6. RAO, M.A., BOURNE, M.C. and COOLEY, H.J. 1981. Flow properties of tomato concentrates. J. Texture Studies 12, 521-538.
7. VERCRUYSSE, M.C.M. and STEFFE, J.F. 1989. On-line viscometry for pureed baby food: correlation of Bostwick consistometer readings and apparent viscosity data. J. Food Process Engineering 11, 193-202.