The standard method for determining the tomato ketchup consistency is using a Bostwick consistometer (ASTM 2002). This is a quick and inexpensive measurement that is regularly carried out for samples taken during processing and for the final product.
What is the viscosity of tomato sauce?
Viscosity of the supernatant. The supernatant of the pastes was non-Newtonian, and thus their viscosity was calculated at 100 s−1, being in the range of 1.8–2.3 Pa s (Table 3). The continuous phase of the ketchups was a Newtonian fluid, the viscosity of which ranged between 12 and 15 mPa s (Table 3).
What affects viscosity of ketchup?
Further, the viscosity of a fluid, such as ketchup, is affected by temperature. As the temperature increases, the viscosity of the fluid decreases and vice versa. Therefore, because the ketchup was stored in the fridge, the lower temperature increased the viscosity of the fluid.
How do you determine the rheological properties of tomato ketchup?
In the first step viscosity and flow curves (shear strain rate versus viscosity/shear stress) of tomato ketchup were measured in shear strain rate between 0.1 s-1 and 68 s-1 in the standard room temperature 22 °C. The value of viscosity was measured ten times and resulting in an average dynamic viscosity value.
What are the properties of ketchup?
Ketchup is a type of suspension with insoluble solids (tomato pulp and spices) dispersed in the aqueous phase and other water-soluble materials (salt, sugar, organic acids, and soluble pectin) (Bayod, Willers, & Tornberg, 2007).
What equipment is used for determining the viscosity of tomato ketchup?
(1) Bostwick Consistometer – (Cenco – Bostwick Consistometer, Central Scientific Company No. 24925). The instrument must have a smooth, flat trough, free from buckles or other distortions.
What is the viscosity of tomato juice?
As expected, viscosity of tomato juice processed by VM was more viscous than NM. Mean values for both hot break processing methods were the same: 13.0 ± 1.50 and 25.0 ± 2.5 cP for normal and VM, respectively (data not shown).
What makes ketchup thick or thin?
Part of the thickness of properly made ketchup is due to the pectin from the tomatoes. If the pulp has been carelessly made there may be little if any of the original natural pectin remaining, and the pulp will be a watery mixture of tomato fibres in tomato liquid.
What is the viscosity of ketchup in CP?
50,000 – 70,000 centipoise
Viscosity Scale
| Water @ 70°F / 21°C | 1 | centipoise (cps) |
|---|---|---|
| Ketchup or Mustard | 50,000 – 70,000 | centipoise (cps) |
| Brushable Silicone Rubber | 100,000 – 150,000 | centipoise (cps) |
| Peanut Butter or Tomato Paste | 150,000 – 250,000 | centipoise (cps) |
| Brushable Urethane Rubber | 200,000 – 300,000 | centipoise (cps) |
What makes ketchup thick?
Pectin is a large colloid molecule which helps to thicken the tomato ketchup, just as it does for pumpkin puree. If it is all broken down during processing, the ketchup will be a lot more watery.
How is ketchup categorized based on rheology?
Ketchup is a non-Newtonian, shear-thinning fluid, with a yield stress. It also shows thixotropic- and viscoelastic properties8.
What is meant by rheological properties?
Rheology is the branch of physics in which we study the way in which materials deform or flowin response to applied forces or stresses. The material properties that govern the specific way in which these deformation or flow behaviors occur are called rheological properties.
What is consistency coefficient?
The consistency coefficient K measures the average viscosity of the non-Newtonian fluid, and n is the flow behavior index that measures the deviation of the fluid from Newtonian flow. It is the shear-thickening fluid when n > 1, and the shear-thinning fluid when n < 1.
What type of fluid is ketchup?
Ketchup, in addition to being an exceptionally popular condiment, is also a non-Newtonian fluid. This is the key to its curious behavior. As a non-Newtonian fluid, ketchup’s viscosity — and consequently its ability to flow — varies with the velocity gradient across the fluid or the shear rate.
Is tomato ketchup a liquid or solid?
soft solid
Ketchup is a soft solid because of its ingredients. Ketchup is made from finely ground-up tomatoes, along with sugar, spices, vinegar, and water. If you look closely, you might be able to see all of the small bits of tomato that make up the majority of the ketchup.
What percentage of ketchup is water?
Most brands of ketchup contain about 70 percent water, which comes from the tomatoes.
What is the measurement for viscosity?
poise
Its unit of measurement is dynes per square centimeter (dynes/cm2). The fundamental unit of viscosity measurement is the poise. A material requiring a shear stress of one dyne per square centimeter to produce a shear rate of one reciprocal second has a viscosity of one poise, or 100 centipoise.
What machines are used to make ketchup?
Pulping. 3 The chopped and precooked tomatoes are pumped into pulping machines, or cyclones, which separate seeds, skins, and stems from the pulp. The pulp and juice are filtered through screens and processed further into ketchup, though some may be stored in a paste for use later in the year.
What is the consistency of tomato ketchup?
smooth consistency
Ketchup has a thick and smooth consistency while tomato sauce has a bit of texture to it. Tomato ketchup has a sweet and tangy taste.
How does hot and cold break methods affect the sensory qualities of tomato products?
Cold break only inactivates pectin-related enzymes partially and yields a paste with low viscosity. However, cold break paste has a good color and flavor due to the lower processing temperature. Hot break can inactivate PME and PG completely and yield a tomato paste with high viscosity.
How did concentration of tomato juice affect germination of the seeds?
The germination inhibiting effect of the juice from ripe tomato fruit tissue surrounding the seeds was analysed. The most important factor seem to be osmotic substances contained in the sap. Isotonic solutions of sucrose, glucose and Na2SO4 inhibit germination of tomato seeds completely.