Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products
This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) we...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/5081938 |
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| _version_ | 1849472799024873472 |
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| author | Yong Wang Ping Sun He Li Benu P. Adhikari Dong Li |
| author_facet | Yong Wang Ping Sun He Li Benu P. Adhikari Dong Li |
| author_sort | Yong Wang |
| collection | DOAJ |
| description | This study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspension. The homogenized suspensions were found to better resist the deformation caused by external stress (creep behavior). The apparent viscosity and storage and loss modulus of homogenized tomato fiber suspension are comparable with those of commercial tomato ketchup even at the fiber concentration as low as 0.5% (w/w), implying the possibility of using tomato fiber as thickener. The model tomato sauce produced using tomato fiber showed desirable consistency and color. These results indicate that the application of tomato fiber in tomato-based food products would be desirable and beneficial. |
| format | Article |
| id | doaj-art-dac81edd38604b8db6f565839aadb17b |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-dac81edd38604b8db6f565839aadb17b2025-08-20T03:24:25ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792018-01-01201810.1155/2018/50819385081938Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato ProductsYong Wang0Ping Sun1He Li2Benu P. Adhikari3Dong Li4Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, 11 Fuchenglu, Beijing 100048, ChinaProcessing Technology Research Center for Tomato, COFCO Tunhe, Changji, Xinjiang 831100, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, 11 Fuchenglu, Beijing 100048, ChinaSchool of Applied Sciences, RMIT University, City Campus, Melbourne, VIC 3001, AustraliaCollege of Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, ChinaThis study investigated the effects of high shear and high pressure homogenization on the rheological properties (steady shear viscosity, storage and loss modulus, and deformation) and homogeneity in tomato fiber suspensions. The tomato fiber suspensions at different concentrations (0.1%–1%, w/w) were subjected to high shear and high pressure homogenization and the morphology (distribution of fiber particles), rheological properties, and color parameters of the homogenized suspensions were measured. The homogenized suspensions were significantly more uniform compared to unhomogenized suspension. The homogenized suspensions were found to better resist the deformation caused by external stress (creep behavior). The apparent viscosity and storage and loss modulus of homogenized tomato fiber suspension are comparable with those of commercial tomato ketchup even at the fiber concentration as low as 0.5% (w/w), implying the possibility of using tomato fiber as thickener. The model tomato sauce produced using tomato fiber showed desirable consistency and color. These results indicate that the application of tomato fiber in tomato-based food products would be desirable and beneficial.http://dx.doi.org/10.1155/2018/5081938 |
| spellingShingle | Yong Wang Ping Sun He Li Benu P. Adhikari Dong Li Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products International Journal of Analytical Chemistry |
| title | Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products |
| title_full | Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products |
| title_fullStr | Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products |
| title_full_unstemmed | Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products |
| title_short | Rheological Behavior of Tomato Fiber Suspensions Produced by High Shear and High Pressure Homogenization and Their Application in Tomato Products |
| title_sort | rheological behavior of tomato fiber suspensions produced by high shear and high pressure homogenization and their application in tomato products |
| url | http://dx.doi.org/10.1155/2018/5081938 |
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