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The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions

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dc.contributor.author Belović, Miona
dc.contributor.author Pajić-Lijaković, Ivana
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Mastilović, Jasna
dc.contributor.author Pećinar, Ilinka
dc.date info:eu-repo/date/embargoEnd/2017-12-31 en_US
dc.date.available 2017-04-26 en_US
dc.date.issued 2017-04-27 en_US
dc.identifier.citation M. Belović, I. Pajić-Lijaković, A. Torbica, J. Mastilović, I. Pećinar. The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions. Food Hydrocolloids 61 (2016) 617-624.DOI: 10.1016/j.foodhyd.2016.06.021 en_US
dc.identifier.issn 0268-005X
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/4
dc.description peer-reviewed en_US
dc.description.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 °C and 100 °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’ > 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 °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 < 11.1%; regime 2 - concentration 11.1%-16.7%; regime 3 - concentration > 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. en_US
dc.description.sponsorship This paper is a result of the research within the project No. III 46001, financed by the 494 Ministry of Education, Science and Technological Development, Republic of Serbia. en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries 1;0001
dc.rights info:eu-repo/semantics/openAccess
dc.subject rheology, mathematical modeling, microstructure, tomato pomace, pectin en_US
dc.title The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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