2017
DOI: 10.17265/2159-5828/2017.10.003
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Virues-Delgadillo Jorge-Octavio, Lozada-Santillan Claudia-Karina, Bulbarela-Sampieri Carmen, Galán-Méndez Frixia, López-del-Castillo-Lozano Micloth

Abstract: Abstract: Rheological characterization of tomato products is important not only for design of unit operations, but also to optimize processes and guarantee high quality of food products. Time dependence is related with structural changes due to shear rate. Thus, rheological characterization as a function of time is extremely important to understand the changes that occurred in food products during commercial processes. However, these characterizations are rare in the literature for tomato products. Those rheo…

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