Title : ( Effect of different temperature and hydrocolloids on rheological properties of ketchup )
Authors: Arash Koocheki , امیر قندی , Seyed Mohammad Ali Razavi , Sayed Ali Mortazavi , تودور ویزلینویچ ,
Full TextAbstract
The rheological behavior of ketchup were determined using Bohlin rotational viscometer and the effect of guar gum and xanthan at four levels (0,0.5,0.75,1%) and temperatures at 25,35,45, and 55°C were investigated. Ketchup was found to exhibit non-Newtonian, pseudoplastic behavior at all temperatures and hydrocolloids levels. Power-law model was successfully fitted to the shear stress versus shear rate data. The flow behavior indicis, n, varied in the range of 0.189 - 0.228. The consistency coefficients, k, were in the range 8.42 - 26.73 Pa sn. Addition of hydrocolloids increased the apparent viscosity of ketchup in comparison with the control.
Keywords
, Rheology, ketchup
@inproceedings{paperid:1008707,
author = {Koocheki, Arash and امیر قندی and Razavi, Seyed Mohammad Ali and Mortazavi, Sayed Ali and تودور ویزلینویچ},
title = {Effect of different temperature and hydrocolloids on rheological properties of ketchup},
booktitle = {The 9th International Hydrocolloids Conference},
year = {2008},
keywords = {Rheology; ketchup},
}
%0 Conference Proceedings
%T Effect of different temperature and hydrocolloids on rheological properties of ketchup
%A Koocheki, Arash
%A امیر قندی
%A Razavi, Seyed Mohammad Ali
%A Mortazavi, Sayed Ali
%A تودور ویزلینویچ
%J The 9th International Hydrocolloids Conference
%D 2008
