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- Title
Rheological Behavior of Tomato Juice: Steady-State Shear and Time-Dependent Modeling.
- Authors
Augusto, Pedro; Falguera, Víctor; Cristianini, Marcelo; Ibarz, Albert
- Abstract
Introduction: The present work has evaluated the time-dependent and steady-state shear rheological properties of tomato juice. Materials and Methods: Three models were compared for describing the shear stress decay during shearing (Figoni-Shoemaker, Weltman, and Hahn-Ree-Eyring), and the parameters of each model were empirically related with the shear rate. Result: The three evaluated models, as well as their modification as function of shear rate, described well the experimental data of tomato thixotropy. The Herschel-Bulkley and Falguera-Ibarz models have shown to be very adequate to describe the data from steady-state shear. The obtained data are potentially useful for future studies on food properties and process design.
- Subjects
TOMATO juice; THIXOTROPY; PARAMETER estimation; EMPIRICAL research; HERSCHEL-Bulkley model; ACQUISITION of data; SHEAR (Mechanics)
- Publication
Food & Bioprocess Technology, 2012, Vol 5, Issue 5, p1715
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-010-0472-8