Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
2016
Berta, Marco | Wiklund, Johan | Kotzé, Reinhardt | Stading, Mats
The viscosity and shear thinning behavior are essential characteristics of tomato ketchup. A real-time monitoring of those characteristics during processing is important to obtain a good quality of the final product and to reduce production waste. This work investigates the measurement of rheological in-line flow properties of tomato ketchup, using a real-time technique that combines ultrasound velocity profiling (UVP) and pressure difference (PD) assessment. In-line data were compared to those obtained off-line using a rotational viscometer. There was a poor correlation with the Bostwick measurement, whereas the flow curves calculated from flow velocimetry data were very similar to those measured off-line. The extensional viscosity of ketchup was determined through the measurement of Hyperbolic Contraction Flow; the curve followed a trend similar to that for the shear viscosity over the deformation rate investigated.
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