2012
MAS 2012 Proceeding
Modeling of rheological behaviour of tomato spreads
Authors: E. Rosa, I.Peinado, A. Heredia, A. Andres
Abstract
The knowledge of the rheological properties of a material is very useful in the quality control of foods, equipment design and analysis of the structural changes produced during the processing/storage. In addition, it plays an important role in the consumer acceptance and can be used in the development of new products since allows to evaluate the effect of new ingredients/elaboration methods on its structure. The aim of this work was to model the rheological behaviour of tomato spreads elaborated under different processing variables (type of sugar, elaboration method and pectin percentage). All the products presented a non-Newtonian behaviour and the results could be fitted to Herschel-Bulkley model with a yield stress between 4.3 and 71.2 Pa. The statistical analysis showed higher consistency for the parameters obtained in the sucrose spreads compared to the products elaborated with isomaltulose. Finally, different equations are presented for predicting the rheological parameters as a function of the type of sugar and pectin percentage.
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