Rheological characterization of ketchup
1991
Bottiglieri, P. | De Sio, F. | Fasanaro, G. | Mojoli, G. | Impembo, M. | Castaldo, Daniela
Ketchup flow, properties were investigated with a concentric cylinder viscometer in the temperature range from 30 degrees C to 80 degrees C. A partial characterization of the product viscoelastic behavior at 30 degrees C was also made by "Strain test" and "Frequency test." The Harper and El Sahrigi equation (eta(a)= ac(beta) eEa/RT), as well as the equation that links the apparent viscosity of ketchups to the serum viscosity and to the pulp content (Na = n serum +A(%P)B), do not describe the adequately the ketchup flow behavior that we found to be highly affected by the production technology and by the raw materials used.
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