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Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time

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Abstract

Time-dependent rheological properties of three tomato paste suspensions in the concentration range of 200–1,000 g paste/kg suspension have been investigated by using the vane geometry at shear rates \( {\mathop \gamma \limits^ \cdot } < 10\,{\text{s}}^{{ - 1}} \). Creep tests were conducted to analyze the influence of the level of stress on the rheological behavior of the samples before and after homogenization. The experimental results indicate that the suspensions exhibit an elastic behavior at long times and relatively low stresses, which proves that this type of material can be characterized by a yield stress (σ y). Applying stresses just beyond the yield stress, an initial rheopectic behavior appeared. This increase in viscosity at low deformations was markedly larger after homogenization, and this difference was attributed to changes in the aspect ratio, shape, and orientation of the particles induced by homogenization. These structural changes were also reflected in the transient viscosity when the samples were subjected to larger stresses (σ >> σ y): before homogenization the suspensions exhibited a steady-state viscosity at large deformations, whereas after homogenization, the transient viscosity continuously decreased. That behavior was attributed to flocculation of the particles.

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Acknowledgments

The authors wish to thank Orkla Foods A.S. for providing the tomato paste samples.

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Authors and Affiliations

  1. Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 222 01, Lund, Sweden

    Elena Bayod, Pernilla Månsson, Björn Bergenståhl & Eva Tornberg

  2. Tetra Pak Processing Systems, 221 86, Lund, Sweden

    Fredrik Innings

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  1. Elena Bayod
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  2. Pernilla Månsson
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  3. Fredrik Innings
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  4. Björn Bergenståhl
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  5. Eva Tornberg
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Correspondence to Elena Bayod.

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Bayod, E., Månsson, P., Innings, F. et al. Low Shear Rheology of Concentrated Tomato Products. Effect of Particle Size and Time. Food Biophysics 2, 146–157 (2007). https://doi.org/10.1007/s11483-007-9039-2

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  • DOI: https://doi.org/10.1007/s11483-007-9039-2

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