On-line prediction of Bostwick consistency from pressure differential in pipe flow for ketchup and related tomato products

被引：13

作者：

Barringer, SA ^{[1
]}

Azam, ATMS ^{[1
]}

Heskitt, B ^{[1
]}

Sastry, S ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1998年 / 22卷 / 03期

关键词：

D O I：

10.1111/j.1745-4549.1998.tb00346.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An on-line sensor was developed by correlating pressure differential to Bostwick value for ketchup, crushed tomato and pizza sauce with Bostwick values from 4 - 12. Flow rate was varied from 6.3 x 10(-5) to 37 x 10(-5) m(3)/s (1 to 6 gpm) and temperature from 93 to 46C. The consistency coefficient is reported. The correlation was compared to samples measured in a factory, with mean deviations of 0.72 and 0.52 cm for ketchup and pizza sauce, respectively.

引用

页码：211 / 220

页数：10

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