Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule

dc.creatorAugusto, PED
dc.creatorFalguera, V
dc.creatorCristianini, M
dc.creatorIbarz, A
dc.date2013
dc.dateMAR
dc.date2014-08-01T18:16:52Z
dc.date2015-11-26T17:56:49Z
dc.date2014-08-01T18:16:52Z
dc.date2015-11-26T17:56:49Z
dc.date.accessioned2018-03-29T00:40:25Z
dc.date.available2018-03-29T00:40:25Z
dc.identifierFood And Bioprocess Technology. Springer, v. 6, n. 3, n. 839, n. 843, 2013.
dc.identifier1935-5130
dc.identifierWOS:000314768800021
dc.identifier10.1007/s11947-011-0655-y
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/76561
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/76561
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291337
dc.descriptionTomato is one of the most important vegetables for the food industry. Rheological characterization of food is important for products, equipments, and unit operations design and evaluation. It is necessary for process optimization and high-quality products assurance. However, the works in literature present variable data, and some rheological characterization, as viscoelastic properties, are still scarce. The present work has evaluated the viscoelastic properties of tomato juice, as well as the applicability of the Cox-Merz rule. Tomato juice has shown dominant elastic properties rather than the viscous ones and could be classified as a weak gel (storage modulus higher then loss modulus). Moreover, due to the low pulp content, it has shown low viscoelastic behavior, with small dependency of oscillatory of the storage modulus. The rheological oscillatory and steady-state shear rheological properties of tomato juice were then correlated by two linear modifications on the Cox-Merz rule. The obtained values are in agreement with those described in the literature for other food products. The obtained data are potentially useful for future studies on food properties and process design.
dc.description6
dc.description3
dc.description839
dc.description843
dc.descriptionFundacion Carolina
dc.languageen
dc.publisherSpringer
dc.publisherNew York
dc.publisherEUA
dc.relationFood And Bioprocess Technology
dc.relationFood Bioprocess Technol.
dc.rightsfechado
dc.rightshttp://www.springer.com/open+access/authors+rights?SGWID=0-176704-12-683201-0
dc.sourceWeb of Science
dc.subjectCox-Merz rule
dc.subjectFood properties
dc.subjectRheology
dc.subjectViscoelastic properties
dc.subjectRheological Properties
dc.subjectDynamic Shear
dc.subjectLinear Viscoelasticity
dc.subjectPotato Puree
dc.subjectPaste
dc.subjectBehavior
dc.subjectSteady
dc.subjectProducts
dc.subjectKetchup
dc.subjectFoods
dc.titleViscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule
dc.typeArtículos de revistas


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