Rheological properties of tomato ketchup

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916391" target="_blank" >RIV/62156489:43210/19:43916391 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5219/1161" target="_blank" >https://doi.org/10.5219/1161</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1161" target="_blank" >10.5219/1161</a>

Result language
angličtina
Original language name
Rheological properties of tomato ketchup
Original language description
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 oC. 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.
Czech name
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Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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