Correlation of Rheological Properties of Tomato Juice

Abstract

Abstract: The rheological properties were investigated on tomato juice that were produced by using screen openings 45,32,24 and16 mesh. Data of shear rate-shear stress of tamato juice were obtained by using a rotational viscometer. By correlationof shear rate and shear stress experimental data of tamoto juice, it was found that the rheological behaviour of tomato juice couldbe characterized by the Bingham model. The consistency index and yield stresses of tomato juice were determined at varioustemperatures (25～60℃) and mesh.The correlations for apparent viscosity of tomato juice produced by using various meshesas a function of temperature were also presented.

Key words: rheological property, correlation, Bingham model, apparent viscosity

CHEN Shang-Wei, YANG Rui. Correlation of Rheological Properties of Tomato Juice[J]. FOOD SCIENCE, 2004, 25(6): 29-31.

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Correlation of Rheological Properties of Tomato Juice

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