This paper deals with rheological behavior of tomato
paste from the view point of time independent properties inclusive of
processing variables such as sample temperature which influence on
rheological properties as well as breaking temperature and
concentration which beside the rheological properties, influence on
the quality of final product. With this aim 10 tomato paste samples at
various concentrations (17-25%) and breaking temperatures (65-
85 C o ) have been produced. The experimental results showed tomato
paste behaves as a non-Newtonian semi-fluid which follows power
law model that consistency coefficient (K) is supposed function of
breaking temperature, concentration and sample temperature with
consideration to superimpose function.
[1] M. A. Rao, M. C. Bourne, and H.J. Cooley, "Flow properties of tomato
concentrates,". J. Text.Stud., vol. 12, Sep. 1981, pp. 521-538
[2] M.C. Sanchez, C. Valencia, C. Gallaegos, A. Ciruelos, and A. lattore,
"Influence of processing on the rheological poperties of tomato paste,"
J. Sci. Food Agric., vol. 82, Mar. 2002, pp. 990-997
[3] S.Y. Xu, C.F. Shoemaker, and B. H. Lus, "Effect of break temperature
on rheological properties and microstructure of tomato juices and
pastes," J. Food Sci., vol. 51, Nov. 1985, pp. 399-402
[4] B. Yoo, and M.A. Rao, "Effect of unimodal particle size and pulp
content on the rheological properties of tomato puree," J. Text. Stud.,
vol. 25, May. 1994, pp. 421-436
[5] T. Tanglertpaibul, M. A. Rao, "Intrinsic viscosity of tomato serum as
affected by methods of determination and methods of processing
concentrates," J. Food Sci., vol. 52, Sep. 1987, pp. 1642-1645
[6] T. Tanglertpaibul, M. A. Rao, "Rheological properties of tomato
concentrates as affected by particle size and methods of processing
concentrates," J. Food Sci., vol. 52, Sep. 1987, pp. 141-145
[1] M. A. Rao, M. C. Bourne, and H.J. Cooley, "Flow properties of tomato
concentrates,". J. Text.Stud., vol. 12, Sep. 1981, pp. 521-538
[2] M.C. Sanchez, C. Valencia, C. Gallaegos, A. Ciruelos, and A. lattore,
"Influence of processing on the rheological poperties of tomato paste,"
J. Sci. Food Agric., vol. 82, Mar. 2002, pp. 990-997
[3] S.Y. Xu, C.F. Shoemaker, and B. H. Lus, "Effect of break temperature
on rheological properties and microstructure of tomato juices and
pastes," J. Food Sci., vol. 51, Nov. 1985, pp. 399-402
[4] B. Yoo, and M.A. Rao, "Effect of unimodal particle size and pulp
content on the rheological properties of tomato puree," J. Text. Stud.,
vol. 25, May. 1994, pp. 421-436
[5] T. Tanglertpaibul, M. A. Rao, "Intrinsic viscosity of tomato serum as
affected by methods of determination and methods of processing
concentrates," J. Food Sci., vol. 52, Sep. 1987, pp. 1642-1645
[6] T. Tanglertpaibul, M. A. Rao, "Rheological properties of tomato
concentrates as affected by particle size and methods of processing
concentrates," J. Food Sci., vol. 52, Sep. 1987, pp. 141-145
@article{"International Journal of Biological, Life and Agricultural Sciences:52870", author = "A. Heidarinasab and V. Moghaddam Nansa", title = "Time Independent Behavior of Tomato Paste", abstract = "This paper deals with rheological behavior of tomato
paste from the view point of time independent properties inclusive of
processing variables such as sample temperature which influence on
rheological properties as well as breaking temperature and
concentration which beside the rheological properties, influence on
the quality of final product. With this aim 10 tomato paste samples at
various concentrations (17-25%) and breaking temperatures (65-
85 C o ) have been produced. The experimental results showed tomato
paste behaves as a non-Newtonian semi-fluid which follows power
law model that consistency coefficient (K) is supposed function of
breaking temperature, concentration and sample temperature with
consideration to superimpose function.", keywords = "Breaking temperature, Concentration, Power law,Rheology, Time independent.", volume = "4", number = "2", pages = "142-4", }