Viscometric Behavior of Reconstituted Tomato Concentrate

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 209-215

  Barbana, Chockry ^a   El Omri, AbdelFattah ^b  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Activation energy; Consistency coefficient; Flow behavior index; Power law model; Reconstituted tomato concentrate; Rheology

Indexed keywords

ARRHENIUS MODELS; CALCULATED VALUES; CONSISTENCY COEFFICIENT; EFFECT OF TEMPERATURE; FLOW BEHAVIOR INDEX; LINEAR CORRELATION; POSITIVE CORRELATIONS; POWER LAW MODEL; PROCESSING OPERATIONS; RECONSTITUTED TOMATO CONCENTRATE; RHEOLOGICAL PROPERTY; ROTATIONAL VISCOMETER; SHEAR THINNING; TOMATO POWDER; TOTAL SOLUBLE SOLIDS; VISCOMETRIC BEHAVIOR;

ACTIVATION ENERGY; ELASTICITY; FLOW FIELDS; RHEOLOGY; VISCOSITY MEASUREMENT;

FRUITS;

LYCOPERSICON ESCULENTUM;

EID: 80053566374     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0270-3     Document Type: Article

References (28)

1. Abu-Jdayil, B., Banat, F., Jumah, R., Al-Asheh, S., & Hammad, S. (2004). A comparative study of rheological characteristics of tomato paste and tomato powder solutions. International Journal of Food Properties, 7(3), 483-497.
2. Altan, A., & Maskan, M. (2005). Rheological behavior of pomegranate (Punica granatum L.) juice and concentrate. Journal of Texture Studies, 36, 68-77.
3. Barett, D. M., Garcia, E., & Wayne, J. E. (1998). Textural modification of processing tomatoes. Critical Reviews in Food Science and Nutrition, 38(3), 173-258.
4. Barreiro, J. A. M., Sandoval, A. J. B., Guédez, A., & Luciani, Y. (1996). Comportamiento reológico de concentrados de tomate: efecto de la temperatura y la concentración. Archivos Latinoamericanos de Nutrición, 46(3), 224-229.
5. Bouzouita, N., Barbana, C., El Omri, A., Zgoulli, S., Hassouna, M., Chaabouni, M. M., et al. (2007). Use of locust bean gum in ketchup formulation: Rheological study. Acta Horticulturae, 758, 103-110.
6. Dak, M., Verma, R. C., & Sharma, G. P. (2006). Flow characteristics of juice of "Totapuri" mangoes. Journal of Food Engineering, 76, 557-561.
7. Dak, M., Verma, R. C., & Jaaffrey, S. N. A. (2008). Rheological properties of tomato concentrate. International Journal of Food Engineering, 4(7), Article 11.
8. Den Ouden, F. W. C., & van Vliet, T. (2002). Effect of concentration on the rheology and serum separation of tomato suspensions. Journal of Texture Studies, 33, 91-104.
9. Farahnaky, A., Abbasi, A., Jamalian, J., & Mesbahi, G. (2008). The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of Texture Studies, 39, 169-182.
10. Fito, P. J., Clemente, G., & Sanz, F. J. (1983). Rheological behaviour of tomato concentrate (hot break and cold break). Journal of Food Engineering, 2, 51-62.
11. Harper, J. C., & El Sahrigi, A. F. (1965). Viscometric behavior of tomato concentrates. Journal of Food Science, 30, 470-476.
12. Hayes, W. A., Smith, P. G., & Morris, A. E. J. (1998). The production and quality of tomato concentrates. Critical Reviews in Food Science and Nutrition, 38(7), 537-564.
13. Holsworth, S. D. (1971). Applicability of rheological models to the interpretation of flow and processing behaviour of fluid products. Journal of texture studies, 2, 393.
14. Ibarz, A. (1992). Rheology of clarified fruit juices. I: Peach juices. Journal of Food Engineering, 15, 49-61.
15. Jaya, S., & Das, H. (2009). Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders. Food and Bioprocess Technology, 2, 89-95.
16. Lazarus, S. A., Bowen, K., & Garg, M. L. (2004). Tomato juice and platelet aggregation in type 2 diabetes. Journal of American Medical Association, 292(7), 805-806.
17. Marsh, G. L., Buhlert, J., & Leonard, S. (1977). Effect of degree of concentration and of heat treatment on consistency of tomato pastes after dilution. Journal of Food Processing and Preservation, 1(4), 340-346.
18. Sabanis, D., Tzia, C., & Papadakis, S. (2008). Effect of different raisin juice preparations on selected properties of gluten-free bread. Food and Bioprocess Technology, 1, 374-383.
19. Sathivel, S., Huang, J., & Prinyawiwatkul, W. (2008). Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefinded pollock oil. Journal of Food Engineering, 84, 187-193.
20. Schlüter, O., Foerster, J., Geyer, M., Knorr, D., & Herppich, W. B. (2009). Characterization of high-hydrostatic-pressure effects on fresh produce using chlorophyll fluorescence image analysis. Food and Bioprocess Technology, 2, 291-299.
21. Tanglertpaibul, T., & Rao, M. A. (1987a). Flow properties of tomato concentrates: Effect of serum viscosity and pulp content. Journal of Food Science, 52(2), 318-321.
22. Tanglertpaibul, T., & Rao, M. A. (1987b). Rheological properties of tomato concentrates as affected by particle size and methods of concentration. Journal of Food Science, 52(1), 141-145.
23. Tiziani, S., & Voldovotz, Y. (2005). Rheological characterization of a novel functional food: Tomato juice with soy germ. Journal of Agricultural and Food Chemistry, 53, 7267-7273.
24. Toor, R. K., & Savage, G. P. (2005). Antioxidant activity in different fractions of tomatoes. Food Research International, 38, 487-494.
25. Vercet, A., Sanchez, C., Burgos, J., Montanes, L., & Lopez Buesa, P. (2002). The effects of manothermosonication on tomato pectic enzymes and tomato paste rheological properties. Journal of Food Engineering, 53, 273-278.
26. Vitali, A. A., & Rao, M. A. (1984a). Flow properties of low-pulp concentrated orange juice: Effect of temperature and concentration. Journal of Food Science, 49, 882-888.
27. Vitali, A. A., & Rao, M. A. (1984b). Flow properties of low-pulp concentrated orange juice: serum viscosity and effect of pulp content. Journal of Food Science, 49, 876-881.
28. Xu, S. Y., Shoemaker, C. F., & Luh, B. S. (1986). Effect of break temperature on rheological properties and microstructure of tomato juices and pastes. Journal of Food Science, 51(2), 399-402.