Viscometric Behavior of Tomato Concentrates

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Abstract
SUMMARY: Tomato purées have a pseudoplastic non‐Newtonian behavior which agrees reasonably well with the power‐law model over substantial ranges of shear rates. Behavior is more consistent at higher shear rates (above 300 or 400 see‐1), with values af the power‐law exponent in the neighborhood of 0.4 over a wide range of concentrations and temperatures. Both concentration and temperature primarily affect the power‐law coefficient rather than the exponent. Viscosity correlations in the lower shear‐rate region are uncertain because of somewhat variable behavior, probably resulting from yield stresses, wall effects, and time dependency. Apparent viscosities are much higher in concentrates produced by direct evaporation than in concentrates made by centrifuging out the insoluble solids, concentrating the serum, and then reconstituting.

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