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Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Bayod, Elena LU and Tornberg, Eva LU (2011) In Food Research International 44(3). p.755-764
Abstract
The changes in the microstructure of tomato paste suspensions have been investigated during homogenisation and subsequent shearing in suspensions with similar composition, at three tomato paste concentrations 10, 30 and 40%. The suspensions were characterised by the particle size distribution (PSD), volume fraction (empty set), and dynamic theological properties (G`, G ''). All suspensions exhibit a solid-like behaviour with G`> G ''. Micrographs indicate that the process of homogenisation creates a smooth network of finer particles, that is easily disrupted by prolonged shearing, giving rise to the formation of densely packed flocs that become clearly oriented in the direction of the shearing. At high concentrations, these changes in... (More)
The changes in the microstructure of tomato paste suspensions have been investigated during homogenisation and subsequent shearing in suspensions with similar composition, at three tomato paste concentrations 10, 30 and 40%. The suspensions were characterised by the particle size distribution (PSD), volume fraction (empty set), and dynamic theological properties (G`, G ''). All suspensions exhibit a solid-like behaviour with G`> G ''. Micrographs indicate that the process of homogenisation creates a smooth network of finer particles, that is easily disrupted by prolonged shearing, giving rise to the formation of densely packed flocs that become clearly oriented in the direction of the shearing. At high concentrations, these changes in the microstructure on homogenisation and subsequent shearing were better reflected by differences in empty set than in G`. The rheological behaviour of the suspensions exhibits a power-law dependence on empty set, over a large range of PSD and for 0.05 < empty set < 0.55. Finally, an experimental equation, including empty set and the size of the coarse particles in the surface-weighted PSD, is found to accurately estimate G` (R-2 > 99.3%, p < 0.001). (c) 2011 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Particle size distribution, Viscoelastic properties, Tomato, suspensions, Rheology, Flocs and aggregates, Morphology, Network, Homogenisation, Shearing
in
Food Research International
volume
44
issue
3
pages
755 - 764
publisher
Elsevier
external identifiers
  • wos:000289400400016
  • scopus:79952362369
ISSN
0963-9969
DOI
10.1016/j.foodres.2011.01.005
language
English
LU publication?
yes
id
5f2f5739-403a-466b-bd3d-de4645e54232 (old id 1965726)
date added to LUP
2011-05-20 13:05:04
date last changed
2017-08-06 03:01:28
@article{5f2f5739-403a-466b-bd3d-de4645e54232,
  abstract     = {The changes in the microstructure of tomato paste suspensions have been investigated during homogenisation and subsequent shearing in suspensions with similar composition, at three tomato paste concentrations 10, 30 and 40%. The suspensions were characterised by the particle size distribution (PSD), volume fraction (empty set), and dynamic theological properties (G`, G ''). All suspensions exhibit a solid-like behaviour with G`&gt; G ''. Micrographs indicate that the process of homogenisation creates a smooth network of finer particles, that is easily disrupted by prolonged shearing, giving rise to the formation of densely packed flocs that become clearly oriented in the direction of the shearing. At high concentrations, these changes in the microstructure on homogenisation and subsequent shearing were better reflected by differences in empty set than in G`. The rheological behaviour of the suspensions exhibits a power-law dependence on empty set, over a large range of PSD and for 0.05 &lt; empty set &lt; 0.55. Finally, an experimental equation, including empty set and the size of the coarse particles in the surface-weighted PSD, is found to accurately estimate G` (R-2 &gt; 99.3%, p &lt; 0.001). (c) 2011 Elsevier Ltd. All rights reserved.},
  author       = {Bayod, Elena and Tornberg, Eva},
  issn         = {0963-9969},
  keyword      = {Particle size distribution,Viscoelastic properties,Tomato,suspensions,Rheology,Flocs and aggregates,Morphology,Network,Homogenisation,Shearing},
  language     = {eng},
  number       = {3},
  pages        = {755--764},
  publisher    = {Elsevier},
  series       = {Food Research International},
  title        = {Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing},
  url          = {http://dx.doi.org/10.1016/j.foodres.2011.01.005},
  volume       = {44},
  year         = {2011},
}