http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees
Adeshina Fadeyibi,Zainab Ololamide Ayinla,Rasaq A. Ajiboye 한국식품저장유통학회 2024 한국식품저장유통학회지 Vol.31 No.2
This study explored how temperature, time, and moisture content affect the rheological properties (apparent viscosity, flow behavior index, and consistency coefficient) of stored tomato and pepper purees. These purees were prepared with moisture contents of 85%, 90%, and 95% (w/v) using the hot-break method and tested over 6 days at 2-day intervals and temperatures of 5℃, 10℃, and 15℃. Results displayed distinct ranges for apparent viscosity, consistency coefficient, and flow behavior indices: tomato puree (2,519.9-4,324.6 mPa ․ s, 258.0-550.6 mPa ․ Sn, 1.80-0.48) and pepper puree (2,105.6-4,562.0 mPa ․ s, 268.4-580.4 mPa ․ Sn, 0.22-0.48). The temperature and storage time had significant (p≤0.05) effects, but moisture content did not affect these properties. Flow behavior and consistency coefficients demonstrated relative variation with apparent viscosity, indicating pseudoplastic behavior. Optimal processing and storage conditions were identified within specific ranges: 13.21-14.42℃ for 2 days with 92.22-94.23% (w/v) moisture content for pepper, and 8.42-11.77℃ for 2-6 days with 85% (w/v) moisture for tomato.