DETERMINATION OF CORRELATION BETWEEN BOSTWICK CONSISTOMETER AND ROTATIONAL VISCOMETER FOR ASSESSMENT VISCOSITY OF TOMATO PASTE

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TAJNIA A.; TAVAKOLIPOUR H.; ELHAMI RAD A.H.

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ISSN: 2588-4824

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:1 Page(s): 3-14

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Title

DETERMINATION OF CORRELATION BETWEEN BOSTWICK CONSISTOMETER AND ROTATIONAL VISCOMETER FOR ASSESSMENT VISCOSITY OF TOMATO PASTE

Author(s)

TAJNIA A. | TAVAKOLIPOUR H. | ELHAMI RAD A.H. | Issue Writer Certificate

Keywords

TOMATO PASTEQ2

RHEOLOGICAL PARAMETERSQ3

BOSTWICK CONSISTOMETERQ3

ROTATIONAL VISCOMETERQ3

Abstract

Improving the rheological characteristics of TOMATO PASTE is an important factor for consumers and is the main index in classification and standardization of this product. Also, it is an important commercial index.By improving the appearance viscosity, we can reduce the amount of tomato for getting an identical level of quality so the total coast is reduced. That it is so important for foreign consumer. There isn’t any proper standard for consistency and TOMATO PASTE viscosity in Iran. In this research, we calibrate BOSTWICK CONSISTOMETER and ROTATIONAL VISCOMETER in three brix: 12, 16, 20 and three temperatures: 25, 35, 45oc in four interval: 5, 15, 30, 60 seconds of bostwick time. Finally the results showed that the optimum time for their calibration is 30 seconds of bostwick time.

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APA: Copy

TAJNIA, A., TAVAKOLIPOUR, H., & ELHAMI RAD, A.H.. (2009). DETERMINATION OF CORRELATION BETWEEN BOSTWICK CONSISTOMETER AND ROTATIONAL VISCOMETER FOR ASSESSMENT VISCOSITY OF TOMATO PASTE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 3-14. SID. https://sid.ir/paper/176560/en

Vancouver: Copy

TAJNIA A., TAVAKOLIPOUR H., ELHAMI RAD A.H.. DETERMINATION OF CORRELATION BETWEEN BOSTWICK CONSISTOMETER AND ROTATIONAL VISCOMETER FOR ASSESSMENT VISCOSITY OF TOMATO PASTE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(1):3-14. Available from: https://sid.ir/paper/176560/en

IEEE: Copy

A. TAJNIA, H. TAVAKOLIPOUR, and A.H. ELHAMI RAD, “DETERMINATION OF CORRELATION BETWEEN BOSTWICK CONSISTOMETER AND ROTATIONAL VISCOMETER FOR ASSESSMENT VISCOSITY OF TOMATO PASTE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 1, pp. 3–14, 2009, [Online]. Available: https://sid.ir/paper/176560/en

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