Abstract

Ioana Stanciu^*

DOI : http://dx.doi.org/10.13005/ojc/380629

The purpose of this article is to determine the rheological behavior of fruit and vegetable purees as well as tomato sauces at a temperature of 250C and to find in the literature a rheological model that describes their behavior. Fruit and vegetable purees as well as tomato sauces have a non-Newtonian behavior. These were studied with the Brookfield DV-III Ultra reovascometer at 250C.
The Herschel-Bulkley model was found for products with pseudoplastic behavior, while the law of power and the Bingham model for the others. The clarified and desiccated fruit juices as well as the carrot juice showed a Newtonian behavior.

Fruit; Rheology; Tomatoes; Vegetables

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