Premium
RELATIONSHIP BETWEEN RHEOLOGICAL BEHAVIOR AND BOSTWICK MEASUREMENT DURING MANUFACTURE OF KETCHUP
Author(s) -
MCCARTHY KATHRYN L.,
SACHER ROBERT F.,
GARVEY T. CASEY
Publication year - 2008
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2008.00155.x
Subject(s) - rheology , consistency (knowledge bases) , viscosity , line (geometry) , mathematics , thermodynamics , physics , geometry
The Bostwick consistometer remains an integral part of assessing the consistency of tomato products. For instance, the consistency of lots of tomato paste are designated at the factory by their Bostwick measurement; tomato ketchup is produced to meet Bostwick ranges given in U.S. Standards for Grades. This work addresses the blending of tomato pastes, at different Bostwick readings, for use in the remanufacture of ketchup. For both blends and ketchup, the Bostwick measurement was correlated to rheological parameters measured by two methods: a single‐point method and rotational viscometry. The correlations between the Bostwick measurement and the viscosity were compared with the theoretical prediction based on gravity current flow. The results illustrate that the relationship between the Bostwick measurement and ( K/ρ ) − 1 / (2 n+ 3) provides a means to predict the Bostwick length from at‐line or in‐line viscosity measurements.PRACTICAL APPLICATIONS The results of this work provide a means to predict the Bostwick length from at‐line or in‐line viscosity measurements. Specifically, the quantitative relationships presented in the article allow in‐line process control schemes to improve final product quality.