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  1. Article: RHEOLOGY OF DIFFERENT FORMULATIONS OF MILK CHOCOLATE AND THE EFFECT ON COATING THICKNESS

    KARNJANOLARN, RATTANA / MCCARTHY, KATHRYN L

    Journal of texture studies. 2006 Dec., v. 37, no. 6

    2006  

    Abstract: This work characterized the flow properties and investigated the effect of grind, emulsifier type and emulsifier level on the coating thickness of milk chocolate. Rheological properties were characterized using a concentric cylinder viscometer according ... ...

    Abstract This work characterized the flow properties and investigated the effect of grind, emulsifier type and emulsifier level on the coating thickness of milk chocolate. Rheological properties were characterized using a concentric cylinder viscometer according to the method recommended by the International Confectionery Association. The thickness of the chocolate on dip-coated acrylic plates was obtained by a gravimetric method. A three-way analysis of variance was performed for the coating thickness. All three factors were significant; the thickness of the chocolate coating was greater for fine grind, soy lecithin for emulsifier and for low concentrations of emulsifier. The thicknesses were well predicted using the model with the Casson model parameters from the rheological characterization.
    Keywords analysis of variance ; coatings ; emulsifiers ; milk chocolate ; models ; phosphatidylcholines ; prediction ; rheological properties ; rheology ; sweets ; viscometers
    Language English
    Dates of publication 2006-12
    Size p. 668-680.
    Publisher Blackwell Publishing Inc
    Publishing place Malden, USA
    Document type Article
    ZDB-ID 242507-5
    ISSN 0022-4901
    ISSN 0022-4901
    DOI 10.1111/j.1745-4603.2006.00077.x
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

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  2. Article: RELATIONSHIP BETWEEN THE BOSTWICK MEASUREMENT AND FLUID PROPERTIES

    MILCZAREK, REBECCA R / MCCARTHY, KATHRYN L

    Journal of texture studies. 2006 Dec., v. 37, no. 6

    2006  

    Abstract: Consistency of tomato concentrates was evaluated in a Bostwick consistometer. The concentrates were produced in a semibatch evaporator at soluble solids content from 5.3 to 24.0°Brix. The apparent viscosity, yield stress and density were measured at 20C. ...

    Abstract Consistency of tomato concentrates was evaluated in a Bostwick consistometer. The concentrates were produced in a semibatch evaporator at soluble solids content from 5.3 to 24.0°Brix. The apparent viscosity, yield stress and density were measured at 20C. With respect to the gravity current analysis, the Bostwick measurement correlated well with the theoretical ratio of the apparent viscosity to density (R² = 0.96). For the concentrates with yield stress values in the range of 60-200 Pa, the predicted extent of flow based on the slump analysis was within 2% of the measured extent of flow in the Bostwick consistometer.
    Keywords soluble solids ; tomato paste ; viscosity
    Language English
    Dates of publication 2006-12
    Size p. 640-654.
    Publisher Blackwell Publishing Inc
    Publishing place Malden, USA
    Document type Article
    ZDB-ID 242507-5
    ISSN 0022-4901
    ISSN 0022-4901
    DOI 10.1111/j.1745-4603.2006.00075.x
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

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    Inter-library loan at ZB MED

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  3. Article: RELATIONSHIP BETWEEN RHEOLOGICAL BEHAVIOR AND BOSTWICK MEASUREMENT DURING MANUFACTURE OF KETCHUP

    MCCARTHY, KATHRYN L / SACHER, ROBERT F / GARVEY, T. CASEY

    Journal of texture studies. 2008 Oct., v. 39, no. 5

    2008  

    Abstract: The Bostwick consistometer remains an integral part of assessing the consistency of tomato products. For instance, the consistency of lots of tomato paste are designated at the factory by their Bostwick measurement; tomato ketchup is produced to meet ... ...

    Abstract The Bostwick consistometer remains an integral part of assessing the consistency of tomato products. For instance, the consistency of lots of tomato paste are designated at the factory by their Bostwick measurement; tomato ketchup is produced to meet Bostwick ranges given in U.S. Standards for Grades. This work addresses the blending of tomato pastes, at different Bostwick readings, for use in the remanufacture of ketchup. For both blends and ketchup, the Bostwick measurement was correlated to rheological parameters measured by two methods: a single-point method and rotational viscometry. The correlations between the Bostwick measurement and the viscosity were compared with the theoretical prediction based on gravity current flow. The results illustrate that the relationship between the Bostwick measurement and (K/ρ)⁻¹/⁽²n⁺³⁾ provides a means to predict the Bostwick length from at-line or in-line viscosity measurements. The results of this work provide a means to predict the Bostwick length from at-line or in-line viscosity measurements. Specifically, the quantitative relationships presented in the article allow in-line process control schemes to improve final product quality.
    Keywords ketchup ; tomato paste ; viscosity ; tomatoes
    Language English
    Dates of publication 2008-10
    Size p. 480-495.
    Publisher Blackwell Publishing Inc
    Publishing place Malden, USA
    Document type Article
    ZDB-ID 242507-5
    ISSN 0022-4901
    ISSN 0022-4901
    DOI 10.1111/j.1745-4603.2008.00155.x
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

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  4. Article: IN-LINE MONITORING OF TOMATO CONCENTRATE PHYSICAL PROPERTIES DURING EVAPORATION

    JIN CHOI, YOUNG / MILCZAREK, REBECCA R / FLECK, CHARLES E / GARVEY, T. CASEY / MCCARTHY, KATHRYN L / MCCARTHY, MICHAEL J

    Journal of food process engineering. 2006 Dec., v. 29, no. 6

    2006  

    Abstract: This work continues the development of an ultrasonic sensor system for in-line measurement of the physical properties of fluid foods. The test system was a semi-batch evaporator in which juice from three varieties of processing tomatoes was concentrated ... ...

    Abstract This work continues the development of an ultrasonic sensor system for in-line measurement of the physical properties of fluid foods. The test system was a semi-batch evaporator in which juice from three varieties of processing tomatoes was concentrated from 5 to 24 Brix. The physical properties of the tomato concentrates were measured and correlated to ultrasound properties. Speed of sound was linearly correlated with density, soluble solids content and total solids content of the tomato concentrates. Shear viscosity of the tomato concentrates flowing in viscometric pipe flow was evaluated using ultrasonic Doppler velocimetry (UDV). The UDV technique combines a fluid velocity profile and a simultaneous pressure drop to create a rheogram. Simple shear viscosity was modeled as power law behavior for tomato concentrates as a function of solids content for the three processing varieties. Off-line measurements of apparent viscosity were well correlated to the in-line measurements.
    Keywords liquified foods ; tomatoes ; tomato paste ; concentrating ; evaporation rate ; process monitoring ; ultrasonography ; physical properties ; soluble solids ; fluid mechanics ; viscosity ; total solids ; density ; velocity
    Language English
    Dates of publication 2006-12
    Size p. 615-632.
    Publisher Blackwell Publishing Inc
    Publishing place Malden, USA
    Document type Article
    ZDB-ID 752358-0
    ISSN 0145-8876
    ISSN 0145-8876
    DOI 10.1111/j.1745-4530.2006.00085.x
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 5016: Show issues

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