Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

Abstract

Document VersionAccepted manuscript including changes made at the peer-review stage Please check the document version of this publication:• A submitted manuscript is the author's version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. People interested in the research are advised to contact the author for the final version of the publication, or visit the DOI to the publisher's website.• The final author version and the galley proof are versions of the publication after peer review.• The final published version features the final layout of the paper including the volume, issue and page numbers. Link to publicationCitation for published version (APA): Moelants, K. R. N., Cardinaels, R. M., Jolie, R. P., Verrijssen, T. A. J., Van Loey, A. M., Moldenaers, P., & Hendrickx, M. E. (2014). Rheology of concentrated tomato-derived suspensions : effects of particle characteristics. Food and Bioprocess Technology, 7(1), 248-264. DOI: 10.1007/s11947-013-1070-3 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights.• Users may download and print one copy of any publication from the public portal for the purpose of private study or research.• You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal ? Take down policyIf you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. In the present work, the effect of particle properties on the rheological behaviour of tomato-12 derived suspensions was investigated systematically. Hereto, a range of relatively monodisperse 13 suspensions, containing either cell fragments or single cells with varying average particle size 14 (~148, 267, 303 and 393 µm) and pulp content (from 25 to 60 wt.%), was prepared by the 15 reconstitution of tomato tissue-based particles in water. The effect of the presence of a serum 16 phase on the rheological properties of tomato-derived suspensions was investigated by the 17 comparison of the rheology of reconstituted tomato purées in water with those in serum. All the 18 tomato-derived suspensions were non-Newtonian liquids exhibiting a yield stress. The flow 19 behaviour could be described well by the Herschel-Bulkley model. The undisrupted network 20 structure of all suspensions could be classified as a weak gel with a rather low critical strain. 21Particle concentration, size and morphology (surface/shape) turned out to be key structural 22properties controlling the rheological parameters of these tomato-derived suspensions. Increase 23 in yield stress and storage mod...

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“…; Moelants et al . ). For this reason, foods such as pudding and cheese were included in the standardization of the trained panel in sensory evaluations.…”

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