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Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing,10.1016/j.foodres.2011.01.005,Food Research Interna

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing   (Citations: 1)
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The changes in the microstructure of tomato paste suspensions have been investigated during homogenisation and subsequent shearing in suspensions with similar composition, at three tomato paste concentrations 10, 30 and 40%. The suspensions were characterised by the particle size distribution (PSD), volume fraction (ø), and dynamic rheological properties (G′, G″). All suspensions exhibit a solid-like behaviour with G′>G″. Micrographs indicate that the process of homogenisation creates a smooth network of finer particles, that is easily disrupted by prolonged shearing, giving rise to the formation of densely packed flocs that become clearly oriented in the direction of the shearing. At high concentrations, these changes in the microstructure on homogenisation and subsequent shearing were better reflected by differences in ø than in G′. The rheological behaviour of the suspensions exhibits a power-law dependence on ø, over a large range of PSD and for 0.05<ø<0.55. Finally, an experimental equation, including ø and the size of the coarse particles in the surface-weighted PSD, is found to accurately estimate G′ (R2>99.3%, p<0.001).
Journal: Food Research International - FOOD RES INT , vol. 44, no. 3, pp. 755-764, 2011
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