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LINEARIZATION OF EMPIRICAL RHEOLOGICAL DATA FOR USE IN COMPOSITION CONTROL OF MULTICOMPONENT FOODSTUFFS
1Swedish Institute for Food Preservation Research, Göteborg, Sweden.
Journal of Texture Studies
|April 4, 2017
Summary
A new function combining viscosity and refractive index provides a linear measure of tomato paste mixture composition. This method enables rapid quality control through simple linear transformation.
Area of Science:
- Food Science
- Physical Chemistry
Background:
- Accurate composition analysis is crucial for food product quality.
- Traditional methods for analyzing complex mixtures like tomato paste can be time-consuming.
- Viscosity is a key property but often non-linearly related to composition.
Purpose of the Study:
- To develop a rapid and accurate method for determining the composition of tomato paste-water-sucrose mixtures.
- To establish a linear relationship between physical properties and mixture composition.
- To enable real-time quality control during food processing.
Main Methods:
- Empirical measurement of viscosity.
- Measurement of refractive index.
- Development of a combined function relating physical properties to composition.
- Application of linear vector-vector transformation for analysis.
Main Results:
- A novel function was created using viscosity and refractive index.
- This function exhibits a linear relationship with the composition of tomato paste-water-sucrose mixtures.
- The developed function allows for direct and rapid composition control.
Conclusions:
- The combined viscosity and refractive index function offers a simplified approach to composition analysis.
- This method facilitates efficient and precise quality control in food production.
- Linear vector-vector transformation provides a practical tool for real-time process monitoring.