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An Insight on the Texture and Electrical Properties of Tomato Ketchup on a Temperature Scale
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Author(s): Indu Yadav (National Institute of Technology Rourkela, India), Suraj Kumar Nayak (National Institute of Technology Rourkela, India), Preeti Madhuri Pandey (National Institute of Technology Rourkela, India), Dibyajyoti Biswal (National Institute of Technology Rourkela, India), Arfat Anis (King Saud University, Saudi Arabia)and Kunal Pal (National Institute of Technology Rourkela, India)
Copyright: 2017
Pages: 19
Source title:
Handbook of Research on Manufacturing Process Modeling and Optimization Strategies
Source Author(s)/Editor(s): Raja Das (VIT University, India)and Mohan Pradhan (Maulana Azad National Institute of Technology, Bhopal, India)
DOI: 10.4018/978-1-5225-2440-3.ch019
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Abstract
The current study delineates the effect of incubation temperature on mechanical and electrical properties of ketchup. The analysis was done in the temperature range of 5oC and 25oC. Microstructure analysis of ketchup suggested the presence of cell wall components. Mechanical properties of ketchup were analyzed by spreadability and stress relaxation studies. Electrical properties of ketchup were analyzed by measuring the impedance in the frequency range of 100 Hz and 15 KHz. Spreadability study showed a higher firmness and cohesiveness in samples incubated at a lower temperature. The stress relaxation study suggested that inherent mechanical stability of the samples reached a critical lower limit at 15oC. Stability of the electrical equivalent circuit of samples was highest at 5oC. An increase in temperature drastically compromised the stability of electrical equivalent circuit of the samples. In gist, a variation in incubation temperature of the tomato ketchup can allow modulating not only the mechanical and viscoelastic properties, but also the electrical properties of ketchup.
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