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Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

M. Berta ; J. Wiklund ; R. Kotze ; Mats Stading (Institutionen för material- och tillverkningsteknik, Polymera material och kompositer)
Journal of Food Engineering (0260-8774). Vol. 173 (2016), p. 8-14.
[Artikel, refereegranskad vetenskaplig]

The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated.

Nyckelord: Ketchup, Extensional viscosity, Hyperbolic contraction flow, Ultrasound



Denna post skapades 2016-01-21. Senast ändrad 2016-07-21.
CPL Pubid: 231070

 

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Institutioner (Chalmers)

Institutionen för material- och tillverkningsteknik, Polymera material och kompositer

Ämnesområden

Livsmedelsteknik

Chalmers infrastruktur