VISCOELASTIC AND TIME DEPENDANT BEHAVIOR OF TOMATO PASTE

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HEIDARINASAB A.; MOGHADDAM NANSA V.

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Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:4 (32) Page(s): 21-28

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Information Journal Paper

Title

VISCOELASTIC AND TIME DEPENDANT BEHAVIOR OF TOMATO PASTE

Author(s)

HEIDARINASAB A. | MOGHADDAM NANSA V. | Issue Writer Certificate

Keywords

RHEOLOGYQ3

THIXOTROPICQ3

TOMATO PASTEQ2

VISCOELASTICQ2

Abstract

Introduction: This paper is concerned with rheological behavior of TOMATO PASTE from the view point of VISCOELASTICity and time dependant properties in order to design various units of TOMATO PASTE production line.Materials and Methods: Rheological behavior of TOMATO PASTE is determined at Spindle Brookfield viscometer Results: Experiments were carried out and determined that time dependant category of the samples show THIXOTROPIC behavior. Both stress overshoot and step strain tests emphasized the VISCOELASTIC property of the sample, therefore the appropriate model were obtained to define the VISCOELASTIC and time dependent behavior.Conclusion: This work exhibited one model which consisted of time dependent and VISCOELASTIC rheological behavior of TOMATO PASTE. The results of the model are compared with experimental data which indicated good correlations between model result and experimental data. The experimental results showed that TOMATO PASTE behaves as a non-Newtonian semi-fluid which follows power law model.

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APA: Copy

HEIDARINASAB, A., & MOGHADDAM NANSA, V.. (2011). VISCOELASTIC AND TIME DEPENDANT BEHAVIOR OF TOMATO PASTE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(4 (32)), 21-28. SID. https://sid.ir/paper/143127/en

Vancouver: Copy

HEIDARINASAB A., MOGHADDAM NANSA V.. VISCOELASTIC AND TIME DEPENDANT BEHAVIOR OF TOMATO PASTE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(4 (32)):21-28. Available from: https://sid.ir/paper/143127/en

IEEE: Copy

A. HEIDARINASAB, and V. MOGHADDAM NANSA, “VISCOELASTIC AND TIME DEPENDANT BEHAVIOR OF TOMATO PASTE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 4 (32), pp. 21–28, 2011, [Online]. Available: https://sid.ir/paper/143127/en

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