naa a22 4500 510725651 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0655-y doi (NATIONALLICENCE)springer-10.1007/s11947-011-0655-y Viscoelastic Properties of Tomato Juice: Applicability of the Cox-Merz Rule [Elektronische Daten] [Pedro Augusto, Víctor Falguera, Marcelo Cristianini, Albert Ibarz] Tomato is one of the most important vegetables for the food industry. Rheological characterization of food is important for products, equipments, and unit operations design and evaluation. It is necessary for process optimization and high-quality products assurance. However, the works in literature present variable data, and some rheological characterization, as viscoelastic properties, are still scarce. The present work has evaluated the viscoelastic properties of tomato juice, as well as the applicability of the Cox-Merz rule. Tomato juice has shown dominant elastic properties rather than the viscous ones and could be classified as a weak gel (storage modulus higher then loss modulus). Moreover, due to the low pulp content, it has shown low viscoelastic behavior, with small dependency of oscillatory of the storage modulus. The rheological oscillatory and steady-state shear rheological properties of tomato juice were then correlated by two linear modifications on the Cox-Merz rule. The obtained values are in agreement with those described in the literature for other food products. The obtained data are potentially useful for future studies on food properties and process design. Springer Science+Business Media, LLC, 2011 Cox-Merz rule nationallicence Food properties nationallicence Rheology nationallicence Viscoelastic properties nationallicence Augusto Pedro Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil aut Falguera Víctor Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain aut Cristianini Marcelo Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil aut Ibarz Albert Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 839-843 1935-5130 6:3<839 2013 6 11947 https://doi.org/10.1007/s11947-011-0655-y text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0655-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Augusto Pedro Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Falguera Víctor Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain aut NATIONALLICENCE 700 1- Cristianini Marcelo Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil aut NATIONALLICENCE 700 1- Ibarz Albert Department of Food Technology (DTA), School of Agricultural and Forestry Engineering (ETSEA), University of Lleida (UdL), Lleida, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 839-843 1935-5130 6:3<839 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer