[Rheological behavior of tomato concentrates: effect of temperature and concentration].

Abstract

The rheological properties of various brands of double concentrated tomato paste manufactured in Venezuela were studied. The effect of temperature (30, 40, 50, 60 degrees C) and concentration (15, 20, 25 and 30% total solids) was determined. A concentric cylinders viscometer Haake Rotovisco RV-2 was used for this purpose. A psudoplastic behaviour that followed the power law was found. The rheological parameters (consistency and behavior indexes) that characterize each paste were determined for the conditions of the study. According to the statistical analyses done the consistency index (K) diminished with an increase in temperature and increased as the concentration increased. An equation to determine the consistency index as a function of temperature and concentration was obtained. Likewise, it was found that temperature did not have a significant effect on the behavior index (n) in the range from 30 to 50 degrees C, however this effect was significant for some of the pastes at 60 degrees C. On the other hand, concentration levels above 20% total solids did not have a significant effect on the behavior index, but a significant effect was determined for 15% total solids.

Cite this paper

@article{Barreiro1996RheologicalBO, title={[Rheological behavior of tomato concentrates: effect of temperature and concentration].}, author={J A Barreiro and Andrew J. Sandoval and Arlen A. Guedez and Y Luciani}, journal={Archivos latinoamericanos de nutricion}, year={1996}, volume={46 3}, pages={224-9} }