Abstract
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°C, 10°C, and 15°C. 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°C for 2
days with 92.22-94.23% (w/v) moisture content for pepper, and
8.42-11.77°C for 2-6 days with 85% (w/v) moisture for tomato.
Publisher
The Korean Society of Food Preservation