Study on Rhelogical Properties of Low Solid Content of Tomato PasteLV

Abstract

Abstract: The rheological properties of a kind of tomato paste, the solid content of which was 23% w/w, were measured bya coaxial viscometer RV-II. The dependence of its viscosity on the shear rate and temperature was obtained. Then apparentviscosity of tomato paste depended on the share rate in the form of the power law. The zero-shear viscosity was obtained byusing Spencer-Dillon equation. The thermal dependence of the viscosity was characterized by the activation energy of viscousflow, which was derived from Andrade equation.

Key words: tomato paste, rheological properties, apparent viscosity, zero-shear viscosity, activation energy of viscous flow

LU Jun , TANG Bing, DU Zong-Liang, LI Xin, LI Rui-Xia, WU Da-Cheng. Study on Rhelogical Properties of Low Solid Content of Tomato PasteLV[J]. FOOD SCIENCE, 2003, 24(12): 31-33.

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Study on Rhelogical Properties of Low Solid Content of Tomato PasteLV

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