Structurele en reologische karakterisatie van wortel- en tomatensuspensies

Tina

Verrijssen

Katlijn

Moelants
Marc

Hendrickx

De reologische eigenschappen van een groente- of fruitpuree zijn enerzijds een kwaliteitskenmerk voor de klant aangezien onder andere het mondgevoel en de nutritionele kwaliteit erdoor worden bepaald. Anderzijds zijn deze eigenschappen van belang voor de industrie om bijvoorbeeld de verpompingsenergie te bepalen en te minimaliseren. Om de reologische eigenschappen (zoals de viscositeit en de vloeispanning) te voorspellen en te optimaliseren is de kennis van de structuureigenschappen (zoals de partikelconcentratie, -vorm en –grootte) zeer belangrijk. Zo kan bijvoorbeeld best gewerkt worden met suspensies die kleine partikels bezitten of suspensies met een lage viscositeit wanneer een optimale opname van nutriënten uit een groente- of fruitsuspensie gewenst is (Hedrén et al., 2002). Voor de industie zijn de reologische eigenschappen tevens van belang voor het ontwerpen van apparatuur en procedures. Zo moet de puree goed verpompbaar zijn en blijven onder verschillende condities zoals een veranderende temperatuur of verpompingssnelheid. Door in te spelen op de partikeleigenschappen van tomaten- of wortelpuree wordt een poging gedaan de relatie tussen deze partikeleigenschappen en reologische eigenschappen te verklaren.

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