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Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling

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Abstract

Introduction

The present work has evaluated the time-dependent and steady-state shear rheological properties of tomato juice.

Materials and Methods

Three models were compared for describing the shear stress decay during shearing (Figoni–Shoemaker, Weltman, and Hahn–Ree–Eyring), and the parameters of each model were empirically related with the shear rate.

Result

The three evaluated models, as well as their modification as function of shear rate, described well the experimental data of tomato thixotropy. The Herschel–Bulkley and Falguera–Ibarz models have shown to be very adequate to describe the data from steady-state shear. The obtained data are potentially useful for future studies on food properties and process design.

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Acknowledgments

Author PED Augusto thanks Fundación Carolina for the received fellow in the program “Movilidad de Profesores e Investigadores Brasil-España.”

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Authors and Affiliations

  1. Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

    Pedro E. D. Augusto & Marcelo Cristianini

  2. Technical School of Campinas (COTUCA), University of Campinas (UNICAMP), Campinas, São Paulo, Brazil

    Pedro E. D. Augusto

  3. Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain

    Víctor Falguera & Albert Ibarz

Authors
  1. Pedro E. D. Augusto
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  2. Víctor Falguera
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  3. Marcelo Cristianini
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  4. Albert Ibarz
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Correspondence to Pedro E. D. Augusto.

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Augusto, P.E.D., Falguera, V., Cristianini, M. et al. Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling. Food Bioprocess Technol 5, 1715–1723 (2012). https://doi.org/10.1007/s11947-010-0472-8

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  • DOI: https://doi.org/10.1007/s11947-010-0472-8

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