A Comparative Study of Rheological Characteristics of Tomato Paste and Tomato Powder Solutions

Figures & data

Figure 1. Flow curves of tomato paste at different solid concentrations fitted by Bingham model.

Table 1 Bingham model parameters of tomato paste (TP) and tomato reconstituted solution (TRCS) at different values of concentration and at T = 25°C

	Forward measurements				Backward measurements
	τ B (Pa)		η B (Pa s)		τ B (Pa)		η B (Pa s)
Concentration (kg solid/100 kg sample)	TP	TRCS	TP	TRCS	TP	TRCS	TP	TRCS
25	103.7	1.9	0.929	0.022	101.9	2.1	0.925	0.023
13.36	13.8	1.6	0.111	0.013	11.5	1.3	0.109	0.011
9.11	7.6	1.1	0.048	0.013	6.0	1.1	0.054	0.010
6.92	3.2	0.4	0.018	0.011	2.8	0.7	0.019	0.008
5.57	2.3	0.0	0.016	0.010	1.6	0.3	0.018	0.008

Figure 2. The dependence of tomato paste yield stress on the solid concentration.

Table 2 Bingham model parameters of tomato paste at different temperatures and solid concentration of 25%

	Forward measurements		Backward measurements
T (°C)	τ B (Pa)	η B (Pa s)	τ B (Pa)	η B (Pa s)
10	105.4	1.986	104.6	1.967
20	104.2	1.299	103.3	1.332
25	103.7	0.929	101.9	0.925
30	103.0	0.826	100.7	0.852
40	100.7	0.494	98.7	0.531
50	98.1	0.462	95.5	0.489

Figure 3. Flow curves of 25-wt% solid content tomato paste at different temperatures.

Figure 4. The dependence of tomato paste yield stress on the temperature.

Figure 5. Hysteresis loop of the flow curves of TRCS at different solid concentrations.

Figure 6. Flow curves of TRCS at different solid concentrations fitted by Bingham model.

Table 3 The parameters of the Weltman model evaluated at different concentrations of tomato paste (TP) and tomato reconstituted solution (TRCS), at T = 25°C

		TP		TRCS
Concentration (kg solid/100 kg sample)	(1/s)	A (Pa)	B (Pa)	A (Pa)	B (Pa)
25	2.20	90.9	−3.7685	2.0	0.0000
	6.12	100.1	−0.8982	2.1	0.0189
	28.38	148.8	2.2893	2.6	0.0000
	79.02	189.6	5.5040	3.5	−0.0223
13.36	2.20	12.0	−0.5225	1.5	0.0000
	6.12	15.5	−0.0746	1.6	0.0271
	28.38	25.5	0.5943	1.7	0.0000
	79.02	29.4	2.4219	2.3	0.0163
9.11	2.20	3.4	−0.0621	1.1	0.0000
	6.12	7.5	−0.0455	1.3	0.0271
	28.38	9.1	0.3222	1.4	0.0000
	79.02	12.5	0.4901	2.1	0.0007
6.92	2.20	2.6	−0.0799	1.1	0.0000
	6.12	4.3	−0.0480	1.2	0.0000
	28.38	5.2	0.2389	1.3	0.0000
	79.02	6.7	0.2803	1.7	0.0353
5.57	2.20	1.5	−1e-14	0.6	0.0000
	6.12	2.8	−0.0835	0.7	−0.0271
	28.38	3.6	0.1037	0.9	0.0000
	79.02	4.8	0.0187	1.1	0.0729

Figure 7. Effect of shear rate on the transient shear stress of 25-wt% solid content tomato paste at 25°C.

Table 4 The parameters of the Weltman model evaluated for tomato paste at different temperatures and at solid concentration of 25%

Temperature (°C)	(1/s)	A (Pa)	B (Pa)
10	2.20	102.0	−2.6491
	6.12	140.5	−2.3242
	28.38	160.2	2.3005
20	2.20	96.4	−2.7597
	6.12	110.1	−2.6791
	28.38	158.6	0.9172
	79.02	204.3	3.8271
25	2.20	90.9	−3.7685
	6.12	100.1	−0.8982
	28.38	148.8	2.2584
	79.02	189.6	5.1449
30	2.20	84.0	−4.5862
	6.12	100.7	−2.6299
	28.38	148.0	−0.4547
	79.02	185.7	3.1721
40	2.20	69.2	−2.9793
	6.12	98.4	−3.8105
	28.38	137.5	0.0031
	79.02	172.4	3.7489
50	2.20	59.2	−4.7305
	6.12	90.0	−2.4936
	28.38	120.1	−0.2981
	79.02	165.2	3.7326

Figure 8. Effect of temperature on the transient shear stress of 25-wt% solid content tomato paste.

Figure 9. Transient shear stress of TRCS at different shear rates and different solid contents.