On-line rheological characterization of pizza sauce using tube viscometry

Journal of Food Process Engineering

Volumn 24, Issue 3, 2001, Pages 145-159

  Cullen, P J ^a   Duffy, A P ^a   O'Donnell, C P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

PRESSURE DROP; RHEOLOGY; VISCOSITY; VISCOSITY MEASUREMENT; YIELD STRESS;

BOSTWICK CONSISTOMETER; BROOKFIELD VISCOMETER; PIZZA SAUCE; POWER LAW REGRESSION; TUBE VISCOMETRY;

FOOD PRODUCTS;

EID: 0035416090     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2001.tb00537.x     Document Type: Article

References (11)

1. Effects of concentration and temperature on carboxymethylcellulose rheology
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3. Rheometry for process control
4. On-line viscosity measurement in food systems
5. Consistency measurements of tomato puree
6. Rheological characterisation of tomato puree at different temperatures using two types of viscometers
7. Gravity current analysis of the Bostwick consistometer for power law foods
8. Flow properties of tomato concentrates
9. Rheology in food processing
10. On-line viscometry for pureed baby food: Correlation of Bostwick consistometer readings and apparent viscosity data