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Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
Author(s) -
Sánchez M.C.,
Valencia C.,
Ciruelos A.,
Latorre A.,
Gallegos C.
Publication year - 2003
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.1365-2621.2003.tb05710.x
Subject(s) - slurry , rheology , sieve (category theory) , materials science , food science , composite material , chemistry , mathematics , combinatorics
ABSTRACT: This article deals with the influence that the addition of tomato slurry into tomato juice exerts on the viscous flow and linear viscoelastic behavior of the final tomato paste. With this aim, 5 tomato paste samples, manufactured at industrial scale, have been studied. Three breaking temperatures and 2 different screen sizes were used to prepare 4 regular tomato paste samples. Moreover, a tomato paste sample with addition of “treated tomato slurry” was manufactured using a breaking temperature of 80 °C and a sieve screen size of 1.2 mm. The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.