Chapter 1: Rheological Properties of Tomato Products

Miriam T.K. Kubo; Meliza L. Rojas; Alberto C. Miano; Pedro E.D. Augusto

doi:10.1039/9781788016247-00001

Chapter 1: Rheological Properties of Tomato Products

Miriam T.K. Kubo, Meliza L. Rojas, Alberto C. Miano, Pedro E.D. Augusto

Universidade de São Paulo

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

6 Scopus citations

Abstract

This chapter provides an overview of the rheological characterization of tomato-based products, the importance of which is related to processing design, quality control, and sensory acceptance. First, we present some general principles of rheology, covering the fundamental concepts and rheological classification of fluid foods. Then, we discuss steady-state shear, time-dependent, and viscoelastic properties. Each of these is discussed separately, focusing on tomato products and presenting the equations generally used to model rheological behaviour and their respective parameters. In addition, some factors that influence rheological characteristics are presented, including the composition and characteristics of the product and the processing conditions.

Original language	English
Title of host publication	Steviol Glycosides
Subtitle of host publication	Cultivation, Processing, Analysis and Applications in Food
Editors	Sebastiano Porretta
Pages	3-25
Number of pages	23
Edition	9
ISBN (Electronic)	9781782628309, 9781788011242, 9781788011488, 9781788011617, 9781788012157, 9781788012423, 9781788013963
DOIs	https://doi.org/10.1039/9781788016247-00001
State	Published - 2019
Externally published	Yes

Publication series

Name	Food Chemistry, Function and Analysis
Number	9
Volume	2019-January
ISSN (Print)	2398-0656
ISSN (Electronic)	2398-0664

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title = "Chapter 1: Rheological Properties of Tomato Products",

abstract = "This chapter provides an overview of the rheological characterization of tomato-based products, the importance of which is related to processing design, quality control, and sensory acceptance. First, we present some general principles of rheology, covering the fundamental concepts and rheological classification of fluid foods. Then, we discuss steady-state shear, time-dependent, and viscoelastic properties. Each of these is discussed separately, focusing on tomato products and presenting the equations generally used to model rheological behaviour and their respective parameters. In addition, some factors that influence rheological characteristics are presented, including the composition and characteristics of the product and the processing conditions.",

author = "Kubo, {Miriam T.K.} and Rojas, {Meliza L.} and Miano, {Alberto C.} and Augusto, {Pedro E.D.}",

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doi = "10.1039/9781788016247-00001",

language = "English",

series = "Food Chemistry, Function and Analysis",

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Chapter 1: Rheological Properties of Tomato Products. / Kubo, Miriam T.K.; Rojas, Meliza L.; Miano, Alberto C. et al.
Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Sebastiano Porretta. 9. ed. 2019. p. 3-25 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 9).

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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Chapter 1: Rheological Properties of Tomato Products

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