Effect of Heat Treatment on the Rheological Properties of Tomato Paste

Tomato is one of the important agricultural products from which tomato paste is much famous. Effect of heat processing on rheological properties of tomato paste in two methods of hot andcold break was studied. Results showed that power law and casson models best fitted cold break but power law and Herschel-Bulkley models best fitted hot break tomato paste. Also, consistency coefficient of hot break tomato paste was 2-3 times as much as this coefficient in cold break tomato paste. Both yield stress and consistency coefficient increased with concentration rise and decreased with temperature rise.