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Viscometric Behavior of Reconstituted Tomato Concentrate

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Abstract

The rheological properties of tomato concentrates produced by hot and cold break have been extensively studied by many authors. Only a few studies, however, focus specifically with the rheology of reconstituted concentrates from tomato powders. In this study, the rheological properties of reconstituted tomato concentrate from lyophilized freeze-dried tomato juice were evaluated using rotational viscometer at temperatures 20 °C, 30 °C, 40 °C, 50 °C, and 60 °C and at concentrations of 9.7%, 12.9%, 20.5%, and 26.8% total soluble solids. Using power law model, both flow behavior index (n) and consistency coefficient (k) were determined. The calculated values of flow behavior index (n) were less than unity (0.03–0.28) at all temperatures and concentrations indicating the shear-thinning characteristic of the concentrate. The effect of temperature and concentration on the consistency coefficient (k) was studied. Positive correlation between k in the range of 1.57 and 38.33 Pa sn and inverse absolute temperature (1/T) has been shown by Arrhenius model. Additionally, linear correlation between consistency coefficient (k) and concentration (C) was determined. The activation energies were found in the range of 3.63 and 7.36 kJ/mol K depending on concentration. The results of this study might be useful to improve the design of processing operations dealing with tomato powder reconstitution.

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Authors and Affiliations

  1. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet, 177, 50013, Zaragoza, Spain

    Chockry Barbana

  2. Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572, Japan

    AbdelFattah El-Omri

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  1. Chockry Barbana
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  2. AbdelFattah El-Omri
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Correspondence to Chockry Barbana.

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Barbana, C., El-Omri, A. Viscometric Behavior of Reconstituted Tomato Concentrate. Food Bioprocess Technol 5, 209–215 (2012). https://doi.org/10.1007/s11947-009-0270-3

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  • DOI: https://doi.org/10.1007/s11947-009-0270-3

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