Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
(2008) In LWT - Food Science and Technology 41(7). p.1289-1300- Abstract
- Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The ketchups were also subjected to sensory assessment. The processing of pastes into ketchups induced large structural changes, which were reflected in all parameters studied. The volume fraction of solids (φ) accurately reflected the changes that the paste suspensions underwent during processing and it appeared to be a good predictor of the flow behavior of both the pastes and... (More)
- Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The ketchups were also subjected to sensory assessment. The processing of pastes into ketchups induced large structural changes, which were reflected in all parameters studied. The volume fraction of solids (φ) accurately reflected the changes that the paste suspensions underwent during processing and it appeared to be a good predictor of the flow behavior of both the pastes and the ketchups. The corresponding flow curves were found to be well described by the Carreau model in a large range of shear rates and concentrations. However, the rheological characteristics of the commercial pastes studied did not directly correlate to those of the corresponding ketchups. Instead, our results suggest that the change in structure induced by processing might be governed by other properties of the paste, such as the fraction of small and large particles and their sensitivity to breakage, together with the viscosity of the aqueous phase. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/743271
- author
- Bayod, Elena LU ; Pilman Willers, Ene and Tornberg, Eva LU
- organization
- publishing date
- 2008
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Rheology, Structure, Tomato paste, Quality, Ketchup
- in
- LWT - Food Science and Technology
- volume
- 41
- issue
- 7
- pages
- 1289 - 1300
- publisher
- Elsevier
- external identifiers
-
- wos:000256407900019
- scopus:43049093340
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2007.08.011
- language
- English
- LU publication?
- yes
- additional info
- Article in Press, Corrected Proof Available online 3 September 2007
- id
- 04f946bd-bcc5-43cb-a668-544fca2817b1 (old id 743271)
- date added to LUP
- 2016-04-01 13:03:59
- date last changed
- 2023-11-26 23:51:00
@article{04f946bd-bcc5-43cb-a668-544fca2817b1,
abstract = {{Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The ketchups were also subjected to sensory assessment. The processing of pastes into ketchups induced large structural changes, which were reflected in all parameters studied. The volume fraction of solids (φ) accurately reflected the changes that the paste suspensions underwent during processing and it appeared to be a good predictor of the flow behavior of both the pastes and the ketchups. The corresponding flow curves were found to be well described by the Carreau model in a large range of shear rates and concentrations. However, the rheological characteristics of the commercial pastes studied did not directly correlate to those of the corresponding ketchups. Instead, our results suggest that the change in structure induced by processing might be governed by other properties of the paste, such as the fraction of small and large particles and their sensitivity to breakage, together with the viscosity of the aqueous phase.}},
author = {{Bayod, Elena and Pilman Willers, Ene and Tornberg, Eva}},
issn = {{0023-6438}},
keywords = {{Rheology; Structure; Tomato paste; Quality; Ketchup}},
language = {{eng}},
number = {{7}},
pages = {{1289--1300}},
publisher = {{Elsevier}},
series = {{LWT - Food Science and Technology}},
title = {{Rheological and structural characterization of tomato paste and its influence on the quality of ketchup}},
url = {{http://dx.doi.org/10.1016/j.lwt.2007.08.011}},
doi = {{10.1016/j.lwt.2007.08.011}},
volume = {{41}},
year = {{2008}},
}