The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato paste-Reference-Cited by-同舟云学术

The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato paste

Published:2013-07-22 Issue:1 Volume:49 Page:288-293
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ratajski Arkadiusz¹,Mikš-Krajnik Marta²,Białobrzewski Ireneusz³

Affiliation:

1. Department of Fundamental Engineering; Faculty of Production Engineering; Warsaw University of Life Sciences; Nowoursynowska 164 02-787 Warsaw Poland

2. Department of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Plac Cieszyński 1 10-726 Olsztyn Poland

3. Chair of Systems Engineering; Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Heweliusza 14 10-718 Olsztyn Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference15 articles.

1. Viscoelastic properties of sweet potato puree infant food;Ahmed;Journal of Food Engineering,2006

2. Thermal expansion coefficient and specific heat capacity from sound velocity measurements in tomato paste from 0.1 up to 350 MPa and as a function of temperature;Aparicio;Journal of Food Engineering,2011

3. Rheological and structural characterization of tomato paste and its influence on the quality of ketchup;Bayod;LWT - Food Science and Technology,2008

4. Analysis of the sugar content of fruit juices and drinks using ultrasonic velocity measurements;Contreras;International Journal of Food Science and Technology,1992

5. Ultrasonic measurements in particle size analysis;McClements;International Journal of Food Science and Technology,1987

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