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Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties
Author(s) -
OUDEN F.W.C.,
VLIET T.
Publication year - 1997
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.1365-2621.1997.tb04431.x
Subject(s) - sieve (category theory) , rheology , particle size distribution , particle size , viscosity , particle (ecology) , materials science , sieve analysis , yield (engineering) , chemistry , mineralogy , composite material , mathematics , nanotechnology , biology , ecology , combinatorics
The particle size distribution of a tomato concentrate was determined by wet sieving. Wet sieve fractions were then investigated by microscopy and a method based on laser diffraction. Both methods showed that the size of many particles was considerably larger (up to two to three times) than the diameter of the pores through which they have passed during wet sieving. This was explained by the deformability of the tomato cell wall. Effects of particle size distribution on rheological properties were studied by standardizing wet sieve fractions (dry matter, pH). Highest values for yield stress and apparent viscosity were found for the 90–125 and 125–180 μm wet sieve fractions.