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

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dc.contributor.authorBelović, Miona
dc.contributor.authorPajić-Lijaković, Ivana
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorMastilović, Jasna
dc.contributor.authorPećinar, Ilinka
dc.dateinfo:eu-repo/date/embargoEnd/2017-12-31en_US
dc.date.available2017-04-26en_US
dc.date.issued2017-04-27en_US
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.sponsorshipThis 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.identifier.citationM. 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.2016.06.021en_US
dc.identifier.issn0268-005X
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/4
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.ispartofseries1;0001
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectrheology, mathematical modeling, microstructure, tomato pomace, pectinen_US
dc.titleThe influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersionsen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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