The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
Само за регистроване кориснике
2016
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G' gt G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of p...ectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration gt 16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.
Кључне речи:
Rheology / Mathematical modeling / Microstructure / Tomato pomace / PectinИзвор:
Food Hydrocolloids, 2016, 61, 617-624Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1016/j.foodhyd.2016.06.021
ISSN: 0268-005X
WoS: 000382253400067
Scopus: 2-s2.0-84976285408
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Belović, Miona AU - Pajić-Lijaković, Ivana AU - Torbica, Aleksandra AU - Mastilović, Jasna AU - Pecinar, Ilinka PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3236 AB - The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G' gt G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration gt 16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade. PB - Elsevier Sci Ltd, Oxford T2 - Food Hydrocolloids T1 - The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions EP - 624 SP - 617 VL - 61 DO - 10.1016/j.foodhyd.2016.06.021 ER -
@article{ author = "Belović, Miona and Pajić-Lijaković, Ivana and Torbica, Aleksandra and Mastilović, Jasna and Pecinar, Ilinka", year = "2016", abstract = "The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems comprised of different lyophilized tomato pomace concentrations (18.2, 16.7, 14.3, 12.5, 11.1, 10.0, and 9.1%) heat treated at two different temperatures (60 degrees C and 100 degrees C) during 30 min. According to microstructure analysis of the studied system, it could be simplified as the composite consisting of insoluble particles surrounded by the pectin network. The system behaves as viscoelastic solid (G' gt G '' at all angular velocities), and therefore the static modulus of elasticity, the effective modulus and the damping coefficient were determined by application of modified fractional Kelvin-Voigt model. The influence of particle concentration on the rheological properties of tomato pomace system is dominant in comparison to the content and composition of pectin solubilised in the serum. Concentrated tomato pomace dispersions are much stiffer (G' values an order of magnitude higher) than the composite systems. Heat treatment at higher temperature (100 degrees C) decreases the stiffness of the system by breaking of non-covalent bonds between dispersed tomato particles and surrounding pectin network. Storage modulus as a function of the tomato pomace lyophilizate concentration was considered within three regimes (regime 1 - concentration lt 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration gt 16.7%) that could be used as the base for formulation of tomato pomace-based products with different desirable consistencies, such as sauce, ketchup and marmalade.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Hydrocolloids", title = "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions", pages = "624-617", volume = "61", doi = "10.1016/j.foodhyd.2016.06.021" }
Belović, M., Pajić-Lijaković, I., Torbica, A., Mastilović, J.,& Pecinar, I.. (2016). The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids Elsevier Sci Ltd, Oxford., 61, 617-624. https://doi.org/10.1016/j.foodhyd.2016.06.021
Belović M, Pajić-Lijaković I, Torbica A, Mastilović J, Pecinar I. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. in Food Hydrocolloids. 2016;61:617-624. doi:10.1016/j.foodhyd.2016.06.021 .
Belović, Miona, Pajić-Lijaković, Ivana, Torbica, Aleksandra, Mastilović, Jasna, Pecinar, Ilinka, "The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions" in Food Hydrocolloids, 61 (2016):617-624, https://doi.org/10.1016/j.foodhyd.2016.06.021 . .