Relationship Between Rheological Behavior and Bostwick Measurement During Manufacture of Ketchup

McCarthy, Kathryn; Sacher, R. F.; Garvey, T. Casey

doi:10.1111/j.1745-4603.2008.00155.x

Cited by 10 publications

(18 citation statements)

References 15 publications

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“…This study applies the approach given in McCarthy and Seymour (1993, 1994) and extends the study described in Milczarek and McCarthy (2006) and McCarthy and others (2008) to in‐line viscosity measurements. The objectives of this study were (1) to blend 2 different tomato pastes, to evaluate the in‐line viscosity of the blends at processing temperature and to relate the flow behavior to the Bostwick measurement, and (2) to make ketchup from the blends and to relate the in‐line viscosity of the blends to the ketchup Bostwick measurement.…”

Section: Introductionmentioning

confidence: 88%

“…To address continually changing raw material properties, the ketchup production process would benefit from 2 specific implementations: in‐line measurement of viscosity during processing, and the relationship between the viscosity measurement and the Bostwick measurement of the final product quality. To address the relationship between the viscosity and the Bostwick measurement, researchers have developed both empirical correlations (Rao and Bourne 1977; Vercruysse and Steffe 1989; Azam and others 1995; Alamprese and others 2001; Cullen and others 2001) and theoretical relationships (McCarthy and Seymour 1993, 1994; Milczarek and McCarthy 2006; McCarthy and others 2008) between the Bostwick measurement and quantitative rheological parameters.…”

Section: Introductionmentioning

confidence: 99%

“…Soluble solids Soluble solids of tomato concentrate blends and ketchup samples were measured by refractometry and reported in units of °Bx as described by McCarthy and others (2008).…”

mentioning

confidence: 99%

“…Relationship between apparent viscosity and Bostwick measurement Previous work from the laboratory has focused on the relationship between the Bostwick consistometer measurement and physical properties of the fluid (McCarthy and Seymour 1993, 1994; Milczarek and McCarthy 2006; McCarthy and others 2008). The flow in a Bostwick consistometer was treated as a gravity current.…”

mentioning

confidence: 99%

“…The linear relationship between L ′ and (η/ρ) −1/5 has been established for a number of Newtonian and homogeneous power law fluids (McCarthy and Seymour 1994) and extended to tomato concentrates in the range of 5 to 24 °Bx (Milczarek and McCarthy 2006), and blends of 12 °Bx tomato concentrates (McCarthy and others 2008). …”

mentioning

confidence: 99%

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Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup Production

McCarthy

2009

Journal of Food Science

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The Bostwick consistometer remains an integral part of assessing the consistency of tomato products in the factory. This work addresses the blending of tomato pastes, packed at different Bostwick readings, for use in tomato ketchup production. The objective of this study was to correlate in-line viscosity measurements of 12 degrees Bx tomato concentrates to final product quality. Five blends of tomato concentrate were prepared by blending 2 pastes and diluting the mixture to a soluble solids level of 12 degrees Bx. In-line viscometry measurements at process temperature were made using magnetic resonance viscometry. The resulting Herschel-Bulkley parameters were used to evaluate an apparent viscosity at a characteristic shear rate. The apparent viscosity and Bostwick measurement for the blends were correlated based on a gravity current flow analysis, yielding a coefficient of determination of over 0.99. Ketchup was made from the tomato concentrate blends at 3 levels of natural tomato soluble solids (NTSS). The ketchup Bostwick measurement was then correlated to the ratio of (eta/rho)(-1/5) of the 12 degrees Bx tomato concentrate yielding coefficients of determination of 0.97, 0.97, and 0.91 for NTSS levels of 6%, 7%, and 7.8%, respectively. This study demonstrates that final product quality can be predicted from in-line viscosity measurements of an intermediate product.

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Section: Introductionmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

“…Soluble solids Soluble solids of tomato concentrate blends and ketchup samples were measured by refractometry and reported in units of °Bx as described by McCarthy and others (2008).…”

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup Production

McCarthy

2009

Journal of Food Science

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Advanced Sensors, Quality Attributes, and Modeling in Food Process Control

McCarthy

2013

Food Engineering Series

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Effect of Modified Starches on Rheological Properties of Ketchup

Juszczak

Oczadły²,

Gałkowska

2012

Food Bioprocess Technol

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The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shearthinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ 0 0.14−0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches.

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Relationship Between Rheological Behavior and Bostwick Measurement During Manufacture of Ketchup

Cited by 10 publications

References 15 publications

Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup Production

Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup Production

Advanced Sensors, Quality Attributes, and Modeling in Food Process Control

Effect of Modified Starches on Rheological Properties of Ketchup

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