Rheological properties of tomato ketchup
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Rheological properties of tomato ketchup
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Rheological properties of tomato ketchup
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Potravinárstvo
ISSN
1338-0230
e-ISSN
—
Svazek periodika
13
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
SK - Slovenská republika
Počet stran výsledku
5
Strana od-do
730-734
Kód UT WoS článku
—
EID výsledku v databázi Scopus
2-s2.0-85072868598