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Rheological and structural characterization of tomato paste and its influence on the quality of ketchup

Bayod, Elena LU ; Pilman Willers, Ene and Tornberg, Eva LU (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)
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author
organization
publishing date
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
id
04f946bd-bcc5-43cb-a668-544fca2817b1 (old id 743271)
date added to LUP
2007-12-13 14:47:32
date last changed
2017-10-01 04:02:40
@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},
  keyword      = {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},
  volume       = {41},
  year         = {2008},
}