Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
| Autor: | Johan Wiklund, Marco Berta, Mats Stading, Reinhardt Kotzé |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Thermodynamics
02 engineering and technology Rotational viscometer Tomato ketchup 0404 agricultural biotechnology food Rheology Ultrasound Naturvetenskap Ketchup Shear thinning Chemistry Shear viscosity 04 agricultural and veterinary sciences Mechanics Hyperbolic contraction flow Velocimetry 021001 nanoscience & nanotechnology 040401 food science food.food Pressure difference Extensional viscosity 0210 nano-technology Natural Sciences Food Science |
| Popis: | The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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