Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 3, pages 565–567, May 1997
How to Cite
DEN OUDEN, F.W.C. and VAN VLIET, T. (1997), Particle Size Distribution in Tomato Concentrate and Effects on Rheological Properties. Journal of Food Science, 62: 565–567. doi: 10.1111/j.1365-2621.1997.tb04431.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 4/16/96; revised 12/15/96; accepted 12/29/96.
- tomato concentrate;
- wet sieving;
- cell wall;
- particle size;
The particle size distribution of a tomato concentrate was determined by wet sieving. Wet sieve fractions were then investigated by microscopy and a method based on laser diffraction. Both methods showed that the size of many particles was considerably larger (up to two to three times) than the diameter of the pores through which they have passed during wet sieving. This was explained by the deformability of the tomato cell wall. Effects of particle size distribution on rheological properties were studied by standardizing wet sieve fractions (dry matter, pH). Highest values for yield stress and apparent viscosity were found for the 90–125 and 125–180 μm wet sieve fractions.