Modelling the consistency coefficient and flow-behavior index of tomato pastes

被引：0
|
作者：
Alamprese, C
Pompei, C
Guatelli, G
机构：
[1] Univ Milan, Dipartimento Sci & Technol Alimentari & Microbiol, DISTAM, Sez Tecnol Alimentari, I-20133 Milan, Italy
[2] FMC Italia SpA, I-43100 Parma, Italy
来源：
INDUSTRIE ALIMENTARI | 2001年 / 40卷 / 406期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this work the rheological characteristics of tomato pastes obtained by both hot break and cold break method were evaluated. Results demonstrated that the products examined had a pseudoplastic behavior, which can be described by the power-law equation. Two mathematical models were proposed to calculate K (consistency coefficient) and n (flow-behavior index) as a function of the Bostwick values (Bk), Brix degrees (degrees Bx), and temperature. These models, in addition to easy and rapid analyses, were useful to estimate the essential rheological parameters for fluid dynamics dimensioning of production plants for tomato products.
引用
收藏
页码：875 / 880
页数：6
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