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ON‐LINE RHEOLOGICAL CHARACTERIZATION OF PIZZA SAUCE USING TUBE VISCOMETRY
Author(s) -
CULLEN P.J.,
DUFFY A.P.,
O'DONNELL C.P.
Publication year - 2001
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2001.tb00537.x
Subject(s) - viscometer , rheometer , rheology , bingham plastic , pressure drop , tube (container) , viscosity , materials science , mechanics , thermodynamics , chemistry , composite material , physics
The performance of a tube process viscometer was evaluated forits ability to characterize the rheological properties of pizza sauce. Tube flow was described using common rheological models (Power Law, Herschel‐Bulkley, Casson and Bingham plastic) and model parameters were compared to laboratory rheometer data. Derived model parameters (tube) and measured pressure drop data were both correlated with other off‐line instruments, namely the Bostwick Consistometer and Brookfield viscometer. Bingham Plastic model parameters of viscosity and yield stress as generated from the tube viscometer were found to be comparable to the rheometer generated equivalents. Measured pressure drop readings using linear and Power law regression showed good predictive capability (R 2 >0.99 & 0.93) of Brookfield and Bostwick Consistometer readings respectively. It can be concluded that tube viscometry would result in effective real time rheological characterization of tomato‐based products. Limitations of the Bostwick Consistometer are highlighted.