Rheological properties of tomato ketchup

Authors

  • Vojtěch Kumbár Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport (section physics), Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545132128 https://orcid.org/0000-0003-3987-4613
  • Sylvie Ondruší­ková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545133203 https://orcid.org/0000-0002-6608-0889
  • Šárka Nedomová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545133193

DOI:

https://doi.org/10.5219/1161

Keywords:

ketchup, rheological properties, viscosity, flow curves, tomato

Abstract

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.

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Published

2019-09-28

How to Cite

Kumbár, V., Ondruší­ková, S. ., & Nedomová, Šárka. (2019). Rheological properties of tomato ketchup. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 730–734. https://doi.org/10.5219/1161

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