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KMID : 1007519970060040319
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Food Science and Biotechnology
1997 Volume.6 No. 4 p.319 ~ p.321
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Relationship between Steady viscosity and Complex Dynamic Viscosity of Tomato Concentrate
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Yoo Byoungseung
M A Rao
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Abstract
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Small-amplitude dynamic rheological properties of 16 tomato concentrates, prepared using two finisher screens (0.69 ㎜ and 0.84 ㎜), were compared with their respective properties in steady viscosity. The complex viscosity (η^*) was always found to be larger than steady viscosity, resulting in the application of the shift factor (α) to the Cox and Merz rule. The complex viscosity (η^*) vs effective shear rate (αω) curve was identical to the steady state viscosity (η) vs shear rate (γ). Magnitudes of shift factors were in the range of 0.013-0.039. Shift factors from 0.69 mm finisher screen decreased with increase in the total solid content (8-28%) of tomato concentrates.
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