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IN‐LINE MONITORING OF TOMATO CONCENTRATE PHYSICAL PROPERTIES DURING EVAPORATION
Author(s) -
JIN CHOI YOUNG,
MILCZAREK REBECCA R.,
FLECK CHARLES E.,
CASEY GARVEY T.,
MCCARTHY KATHRYN L.,
MCCARTHY MICHAEL J.
Publication year - 2006
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.1745-4530.2006.00085.x
Subject(s) - viscosity , ultrasonic sensor , pressure drop , rheology , materials science , apparent viscosity , chemistry , mechanics , analytical chemistry (journal) , composite material , acoustics , chromatography , physics
This work continues the development of an ultrasonic sensor system for in‐line measurement of the physical properties of fluid foods. The test system was a semi‐batch evaporator in which juice from three varieties of processing tomatoes was concentrated from 5 to 24 Brix. The physical properties of the tomato concentrates were measured and correlated to ultrasound properties. Speed of sound was linearly correlated with density, soluble solids content and total solids content of the tomato concentrates. Shear viscosity of the tomato concentrates flowing in viscometric pipe flow was evaluated using ultrasonic Doppler velocimetry (UDV). The UDV technique combines a fluid velocity profile and a simultaneous pressure drop to create a rheogram. Simple shear viscosity was modeled as power law behavior for tomato concentrates as a function of solids content for the three processing varieties. Off‐line measurements of apparent viscosity were well correlated to the in‐line measurements.