A comparative study of rheological characteristics of tomato paste and tomato powder solutions

Basim Abu-Jdayil, Fawzi Banat, Rami Jumah, Sameer Al-Asheh, Sunya Hammad

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)

Abstract

The flow curves and time-dependent flow properties of tomato paste and tomato reconstituted solution (TRCS) were assessed in this study at different concentrations and temperatures. The tomato-reconstituted solution was prepared by dissolving the powders (produced by the spray drying technique) in certain amount of water to provide the concentration required. Bingham model was found to be the most appropriate to fit the flow curves of tomato paste. The yield stress, τB, significantly increased with concentration and decreased with temperature in both the forward- (increasing shear rate) and backward-measurements (decreasing shear rate). The Bingham viscosity, ηB, was found to increase with concentration and decrease with temperature. As for the TRCS, the flow curves were also best fitted by the Bingham model with shear stress values significantly less than that of tomato paste at the same concentration and shear rate. Tomato paste solutions showed a time-dependent rheological behavior while the TRCS showed a time-independent behavior. Tomato paste exhibited a thixotropic behavior at low shear rates and converted to an anti-thixotropic behavior at high shear rates.

Original languageEnglish
Pages (from-to)483-497
Number of pages15
JournalInternational Journal of Food Properties
Volume7
Issue number3
DOIs
Publication statusPublished - Nov 2004
Externally publishedYes

Keywords

  • Anti-thixotropic behavior
  • Bingham model
  • Spray drying
  • Thixotropic behavior
  • Tomato paste
  • Tomato powder

ASJC Scopus subject areas

  • Food Science

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