Date of Award
Master of Science
Food Science and Technology
Melvin R. Johnston
Ivon E. McCarty, David L. Coffey
The objectives of this investigation was to determine the effect of certain compositional factors such as total solids content and alcohol-insoluble solids, and the effect of some physical factors such as particle size distribution and shear rate on the consistency of catsup. In this investigation, four different brands of catsup were examined, and three treatments were used. The treatments used were: 1. Catsup plus 5 percent by weight of water added. 2. Catsup plus 10 percent by weight of water added. 3. Catsup plus 15 percent by weight of water added. The control used was pure catsup, without any amount of water added. Each treatment was replicated three times. The percentage of total solids, percentage of alcohol-insoluble solids, particle size, particle concentration, specific gravity and consistency of each sample were measured. Under the condition of this experiment, the following results were found: 1. As the particle size is enlarged, keeping all other variables constant, the consistency of catsup increases. 2. As the particle concentration is increased, keeping all other variables constant, the consistency of catsup also increases. 3. As solids (both total and alcohol-insoluble) are increased, keeping all other variables constant, the consistency of catsup increases. 4. As the shear rate increases, keeping all other variables con-stant, the consistency of catsup decreases.
Gutiérrez, José Roberto, "Rheological properties of tomato catsup. " Master's Thesis, University of Tennessee, 1970.