Modelling the consistency coefficient and flow-behavior index of tomato pastes;Modelli matematici per il calcolo del coefficiente di consistenza e dell'indice di flusso di concentrati di pomodoro

Industrie Alimentari

Volumn , Issue 406, 2001, Pages 875-880

  Alamprese, Cristina ^a   Pompei, Carlo ^a   Guatelli, Giacomo ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b FMC Technologies SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035612977     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. Barreiro JA, Sandoval A.J., Guédez A., Luciani Y. "Comportamiento reologico de concentrados de tomate: efecto de la temperature y la concentracion". Arch. Latinoamer. Nut., 46(3), 224-229 (1996).
2. De Sio F., Bottiglieri P., Leoni C., Castaldo D., Trifirò A., Fortini G. "Comportamento reologico di passati di pomodoro ottenuti mediante trattamento termico hot break". Industria Conserve, 61, 17-21 (1986).
3. Fito P.J., Clemente G., Sanz F.J. "Rheological behaviour of tomato concentrate (hot break and cold break)". J. Food Engin., 2, 51-62 (1983).
4. Harper J.C., El Sahrigi A.F. "Viscometric behavior of tomato concentrates". J. Food Sci., 30, 470-476 (1965).
5. Kolarov K., Dashko R.E. "La viscosidad dinámica de los zumos de tomate". Rev. Agroquím. Tecnol. Aliment., 13, 295 (1973).
6. Citato da Jiménez G., Durán L. "Propriedades reológicas de productos derivados de frutas y de tomate. Revisión bibliográfica". Rev. Agroquím. Tecnol. Aliment., 19(2), 203-216 (1979).
7. Luh B.S., Daoud H.N. "Effect of break temperature and holding time on pectin and pectic enzymes in tomato pulp". J. Food Sci., 36, 1039-1043 (1971).
8. McCarthy K.L., Seymour J.D. "Gravity current analysis of the bostwick consistometer for power law fluid". J. Texture Studies, 25, 207-220 (1994).
9. Perry R.H., Green D., Maloney J.O. Perry's Chemical Engineers' Handbook. Seventh Edition. McGraw-Hill Book Company, New York (1997).
10. Rao M.A. "Measurement of flow properties of fluid foods - Developments, limitations, and interpretation of phenomena". J. Texture Studies, 8, 257-282 (1977).
11. Rao M.A., Bourne M.C., Cooley H.J. "Flow properties of tomato concentrates". J. Texture Studies, 12, 521-538 (1981).
12. Rao M.A., Cooley H.J. "Applicability of flow models with yield for tomato concentrates". J. Food Proc. Engin., 6, 159-173 (1983).
13. Thakur B.R., Singh R.K., Nelson P.E. "Effect of pH and soluble solids on the serum viscosity and serum color of tomato juice at elevated temperatures". J. Food Quality, 20, 495-500 (1997).
14. Trifiro A., De Simone L., Gherardi S. "Effetti della temperatura sui parametri reologici di fluidi vegetali in relazione al loro contenuto di polpa". Industria Conserve, 69, 139-147 (1994).
15. Trifiró A., Gherardi S., Zoni C., Zanotti A., Pistacchi M., Pacello G., Sommi F., Arelli P.L., Antequera M.A.M. "Variazioni qualitative nel processo produttivo di concentrati di pomodoro: effetti dei trattamenti termici". Industria Conserve, 73, 30-41 (1998).
16. Xu S., Shoemaker CF., Luh B.S. "Effect of break temperature on rheological properties and microstructure of tomato juices and pastes". J. Food Sci., 51, 399-402 (1986).