Rheological and structural characterization of tomato paste and its influence on the quality of ketchup
Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The ketchups were also subjected to
