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Rheological Properties of Tomato Concentrates as Affected by Particle Size and Methods of Concentration
Author(s) -
TANGLERTPAIBUL T.,
RAO M. A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13991.x
Subject(s) - rheology , shear rate , viscosity , particle size , yield (engineering) , apparent viscosity , food science , shear stress , chemistry , shear (geology) , chromatography , materials science , composite material
Shear rate‐shear stress data were obtained on tomato concentrates made from juices that were produced using finisher screen openings (FSO): 0.020, 0.027, 0.033, and 0.045 in. In general, the apparent viscosity of the concentrates at a shear rate of 100 set ‐1 increased with increase in FSO. However, concentrates made from juice using a 0.027 in FSO had the highest apparent viscosity. Magnitudes of yield stress of concentrates increased in direct proportion to FSO. Apparent viscosities of concentrates made by evaporating tomato juice were lower than those obtained either by evaporating the serum or by reverse osmosis concentration of the serum.