Rheological properties of tomato ketchup
Keywords:ketchup, rheological properties, viscosity, flow curves, tomato
The objective of this paper was to determine the rheological properties especially shear stress and apparent viscosity vs. shear strain rate, and density of commercially available but also homemade tomato ketchup. The effect of tomato content of density and apparent viscosity of tomato ketchup was also described. Shear stress and apparent viscosity were observed in shear strain rates range from 0.1 s-1 up to 68 s-1. All measurements were carried out at a constant temperature of 22 °C. Experimental results were modeled using a power-law (also known as Ostwald-de Waele) model (R2 ranged from 0.9508 up to 0.9991). The flow behaviour of all measured tomato ketchup samples exhibited non-Newtonian pseudoplastic (shear thinning) behavior where the flow index (n) showed values between 0 and 1. Flow index (n) and consistency coefficient (K) can be used especially in numerical simulation of the flow behaviour of pseudoplastic (shear thinning) liquids.
Bayod, E., Willers, E. P., Tornberg, E. 2008. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup. LWT-Food Science and Technology, vol. 41, no. 7, p. 1289-1300. https://doi.org/10.1016/j.lwt.2007.08.011 DOI: https://doi.org/10.1016/j.lwt.2007.08.011
Bourne, M. 2002. Food texture and viscosity: concept and measurement. 2nd ed. Cambridge, USA : Academic Press, 416 p. ISBN 9780080491332.
Bozikova, M., Hlavac, P., Vozarova, V., Hlavacova, Z., Kubik, L., Kotoulek, P., Brindza, J. 2018. Thermal properties of selected bee products. Progress in Agricultural Engineering Sciences, vol. 14, p. 37-44. https://doi.org/10.1556/446.14.2018.S1.4 DOI: https://doi.org/10.1556/446.14.2018.s1.4
Burg, P., Trávníček, P., Mašán, V., Rutkowski, K., Višacki, V. 2018. Comparison of rheological properties of varietal grape seed oils. Potravinarstvo Slovak Journal of Food Sciences, vol. 12, no. 1. p. 63-69. https://doi.org/10.5219/816 DOI: https://doi.org/10.5219/816
Dak, M., Verma, R. C., Jaaffrey, S. N. A. 2008. Rheological properties of tomato concentrate. International Journal of Food Engineering, vol. 4, no. 7, p. 1-17. https://doi.org/10.2202/1556-3758.1470 DOI: https://doi.org/10.2202/1556-3758.1470
El-Desouky, L. 2016. Effect of hydrocolloids addition on rheological properties, and sensory quality of tomato ketchup during storage. International Journal of Food Properties, vol. 5, no. 1, p. 179-191. https://doi.org/10.1081/JFP-120015600 DOI: https://doi.org/10.1081/JFP-120015600
Fischer, P., Windhab, E. J. 2011. Rheology of food materials. Current Opinion in Colloid & Interface Science, vol. 16, no. 1, p. 36-40. https://doi.org/10.1016/j.cocis.2010.07.003 DOI: https://doi.org/10.1016/j.cocis.2010.07.003
Gould, W. A. 2013. Tomato production, processing and technology. Amsterdam, Netherland : Elseviere, 290 p. ISBN 9781845696122.
Gujral, H. S., Sharma, A., Singh, N. 2002. Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup. International Journal of Food Properties, vol. 5, no. 1, p. 179-191. https://doi.org/10.1081/JFP-120015600 DOI: https://doi.org/10.1081/JFP-120015600
Koocheki, A., Ghandi, A., Razavi, S. M., Mortazavi, S. A., Vasiljevic, T. 2009. The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science & Technology, vol. 44, no. 3, p. 596-602. https://doi.org/10.1111/j.1365-2621.2008.01868.x DOI: https://doi.org/10.1111/j.1365-2621.2008.01868.x
Meher, J. M., Keshav, A., Mazumdar, B. 2019. Rheological and functional properties of roselle (Hibiscus Sabdariffa) leaves puree. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 46-57. https://https://doi.org/10.5219/929 DOI: https://doi.org/10.5219/929
Mirzaei, M., Alimi, M., Shokoohi, S., Golchoobi, L. 2018. Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties. Journal of Texture Studies, vol. 49, no. 6, p. 586-594. https://doi.org/10.1111/jtxs.12359 DOI: https://doi.org/10.1111/jtxs.12359
Ray, S., Saha, R., Raychaudhuri, U., Chakraborty, R. 2016. Different quality characteristics of tomato (Solanum Lycopersicum) as a fortifying ingredient in food products: A review. Technical Sciences/University of Warmia and Mazury in Olsztyn, vol. 19, no. 3, p. 199-213. https://doi.org/10.3390/foods6080056 DOI: https://doi.org/10.3390/foods6080056
Sobowale, S. S., Olatidoye, O. P., Odunmbaku, L. A., Raji, O. H. 2012. A comparative study on physicochemical and rheological properties of imported tomato paste in Nigeria. Sustainable Agriculture Research, vol. 1, no. 2, p. 51-56. https://doi.org/10.5539/sar.v1n2p51 DOI: https://doi.org/10.5539/sar.v1n2p51
Xu, Q., Adyatni, I., Reuhs, B. 2018. Effect of processing methods on the quality of tomato products. Food and Nutrition, vol. 9, no. 2, p. 86-98. https://doi.org/10.4236/fns.2018.92007 DOI: https://doi.org/10.4236/fns.2018.92007
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.