Rheological properties of tomato concentrate

International Journal of Food Engineering

Volumn 4, Issue 7, 2008, Pages

  Dak, Manish ^a   Verma, Radha Charan ^b   Jaaffrey, S N A ^c  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

^b MAHARANA PRATAP UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^c M L SUKHADIA UNIVERSITY   (India)

Author keywords

Activation energy; Apparent viscosity; Consistency coefficient; Flow behaviour index; Hot break extracted; Power law model; Pseudoplastic; Rheology; Shear rate

Indexed keywords

CHEMICAL ACTIVATION; FRUITS; INDEXING (OF INFORMATION); LABORATORIES; RHEOLOGY; SHEAR DEFORMATION; SHEAR FLOW; SHEAR THINNING;

APPARENT VISCOSITY; CONSISTENCY COEFFICIENT; FLOW BEHAVIOUR INDEX; HOT-BREAK EXTRACTED; POWER LAW MODEL; PSEUDOPLASTIC;

ACTIVATION ENERGY;

LYCOPERSICON ESCULENTUM;

EID: 55549103374     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1470     Document Type: Article

References (16)

1. Bielig, H.J. and Werner, J. (1986). Fruit juice processing, Food and Agriculture Organization of the United Nations, Rome.
2. Cervone, N.W. and Harper, J.M. (1978). Viscosity of an intermediate moisture dough. J. Food Process Eng., 2, 83-95.
3. Dak, Manish, Verma, R.C. and Sharama,G.P. (2006).Flow characteristics of juice of "Totapuri" mangoes .Journal of Food Engineering,76,557-561.
4. Dodeja, A.K., Sharma, S.C. and Abichandani, H. (1990). Heat transfer during evaporation of milk to high solids in thin film scraped surface heat exchanger. J. Food Process Eng., 12, 211-225.
5. Ilicali, D.R.C. (1985). Correlation for consistency coefficient of Apricot and Pear purees. J. Food Engineering, 19, 771-772.
6. Khandari, P., Gill, B.S. and Sodhi, N.S. (2002). Effect of concentration and temperature on the Rheology of mango pulp. J. Food Sci. Technol., 39 (2), 152-154.
7. Leong, Y.K. and Yeow, Y.L. (2002). Processing the couette viscometry data of molases. International Sugar Journal, 104, 463-467.
8. Molwane, S.D. and Gunjal, B.B. (1985). Viscometric characteristics of cold-break and hot-break extracted tomato juice concentrates. J. Food Sci. Technol., 22, 353-357.
9. Ranganna, S. (1997). Manual of Analysis of fruits and vegetables products. Tata McGraw-Hill Publishing Company, New Delhi.
10. Rao, M.A., Bourne, M.C., and Cooley, H.J. (1981). Flow properties of tomato concentrates. J. Texture Studies, 12, 521-538.
11. Rao, M.A. and Anantheswaran, R.C. (1982). Rheology of Fluid Foods in food processing. Food Technol., 36(2), 116-126.
12. Rizvi, S.S.H. and Mittal, G.S. (1997). Experimental methods in Food Engineering.CBS Publisher and Distributor, New Delhi, pp 35-51.
13. Speers, R.A. and Tung, M.A. (1986). Concentration and temperature dependence of fluid behaviour of Xanthan gum dispersion. Journal of Food Sci., 51, 96-103.
14. Torgul, H. and Arslan, N. (2004). Mathematical model for prediction of apparent viscosity of molases. Journal of Food Engineering, 62, 281-289.
15. Velez-Ruiz, J.F. and Barbosa-Canovas, G.V. (1997). Effect of concentration and temperature on the rheology of American Society of Agricultural Engineers, 40 (4) , 1113-1117.concentrated milk.
16. Vitali, A.A. and Rao, M.A. (1984). Flow properties of low-pulp concentrated orange juice : effect of temperature and concentration. J. Food Sci., 49, 882-888.