Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

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Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions. / Tibäck, Evelina; Langton, Maud; Oliveira, Jorge; Ahrné, Lilia.

I: Journal of Food Engineering, Bind 124, 2014, s. 35-42.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Tibäck, E, Langton, M, Oliveira, J & Ahrné, L 2014, 'Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions', Journal of Food Engineering, bind 124, s. 35-42. https://doi.org/10.1016/j.jfoodeng.2013.09.031

APA

Tibäck, E., Langton, M., Oliveira, J., & Ahrné, L. (2014). Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions. Journal of Food Engineering, 124, 35-42. https://doi.org/10.1016/j.jfoodeng.2013.09.031

Vancouver

Tibäck E, Langton M, Oliveira J, Ahrné L. Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions. Journal of Food Engineering. 2014;124:35-42. https://doi.org/10.1016/j.jfoodeng.2013.09.031

Author

Tibäck, Evelina ; Langton, Maud ; Oliveira, Jorge ; Ahrné, Lilia. / Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions. I: Journal of Food Engineering. 2014 ; Bind 124. s. 35-42.

Bibtex

@article{2de82b7ec03042aba8f3d2f4160dc468,
title = "Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions",
abstract = "Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato, carrot, and broccoli), with heating and cooling phases from 10 to 80°C with isothermal (holding) phases at 10, 30, 60 or 80°C. The apparent viscosity was measured continuously with a rotational rheometer and the data was analyzed with time-independent and time-dependent models (quantifying rheopexy, thixotropy, or both). The results revealed clear thixotropic behavior in tomato puree, attributed to shearing effects, and rheopectic in broccoli puree, attributed to gel formation at the higher temperatures. Although carrot puree data from the isothermal periods could be quantified satisfactorily with no time dependency, analysis of the nonisothermal periods proved that rheopectic effects also needed to be included.",
keywords = "Gelling, Isothermal, Non-isothermal, Rheopexy, Shearing, Thixotropy",
author = "Evelina Tib{\"a}ck and Maud Langton and Jorge Oliveira and Lilia Ahrn{\'e}",
year = "2014",
doi = "10.1016/j.jfoodeng.2013.09.031",
language = "English",
volume = "124",
pages = "35--42",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions

AU - Tibäck, Evelina

AU - Langton, Maud

AU - Oliveira, Jorge

AU - Ahrné, Lilia

PY - 2014

Y1 - 2014

N2 - Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato, carrot, and broccoli), with heating and cooling phases from 10 to 80°C with isothermal (holding) phases at 10, 30, 60 or 80°C. The apparent viscosity was measured continuously with a rotational rheometer and the data was analyzed with time-independent and time-dependent models (quantifying rheopexy, thixotropy, or both). The results revealed clear thixotropic behavior in tomato puree, attributed to shearing effects, and rheopectic in broccoli puree, attributed to gel formation at the higher temperatures. Although carrot puree data from the isothermal periods could be quantified satisfactorily with no time dependency, analysis of the nonisothermal periods proved that rheopectic effects also needed to be included.

AB - Different viscosity models were developed to describe the viscosity of unprocessed fruit and vegetable purees under dynamic conditions. Temperature hysteresis cycles were carried out for three purees with different structural characteristics (tomato, carrot, and broccoli), with heating and cooling phases from 10 to 80°C with isothermal (holding) phases at 10, 30, 60 or 80°C. The apparent viscosity was measured continuously with a rotational rheometer and the data was analyzed with time-independent and time-dependent models (quantifying rheopexy, thixotropy, or both). The results revealed clear thixotropic behavior in tomato puree, attributed to shearing effects, and rheopectic in broccoli puree, attributed to gel formation at the higher temperatures. Although carrot puree data from the isothermal periods could be quantified satisfactorily with no time dependency, analysis of the nonisothermal periods proved that rheopectic effects also needed to be included.

KW - Gelling

KW - Isothermal

KW - Non-isothermal

KW - Rheopexy

KW - Shearing

KW - Thixotropy

U2 - 10.1016/j.jfoodeng.2013.09.031

DO - 10.1016/j.jfoodeng.2013.09.031

M3 - Journal article

AN - SCOPUS:84886710709

VL - 124

SP - 35

EP - 42

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

ID: 202131732