Tomato ketchup

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Heat Exchangers Using Non-Newtonian Fluids. Most fluids used in the chemical, pharmaceutical, food, and biomedical industries can be classified as non-Newtonian, ie, the viscosity varies with shear rate at a given temperature. In contrast, Newtonian fluids such as water, air, and glycerin have constant viscosities at a given temperature. Examples of non-Newtonian fluids include molten polymer, aqueous polymer solutions, slurries, coal—water mixture, tomato ketchup, soup, mayonnaise, purees, suspension of small particles, blood, etc. Because non-Newtonian fluids ate nonlinear in nature, these ate seldom amenable to analysis by classical mathematical techniques. 

Hot-Fill Applications. A growing market for blow-molded containers is the so-called hot-fill market. This covers such items as tomato ketchup, pasteurized fmit juices, and salad dressings that are packaged while sti11 hot. The PET blow-molded bottie suffers from its relatively low T (70°C) which results in severe bottie distortion if the temperature of the contents approaches T (the maximum fill temperature is 60 65 C). A brief heat... 

Albert-Gonzalez, R, Identification of sources of variation affecting food behaviour pilot study assessing variations in lycopene content during tomato ketchup production, MSc thesis, Wageningen University, Wageningen, 2004. 

Quality characteristics of tomato ketchup from wild-type and transgenic tomatoes. ... 

An obvious benefit of such a system is that it can be used for flow processing and can be installed on-line . In this way large volumes can be processed as is the case in the manufacture of such items as fruit juices, tomato ketchup and mayonnaise. 

You may eat cresols in your food. Some foods that contain cresols are tomatoes, tomato ketchup, asparagus, cheeses, butter, bacon, and smoked foods. Drinks can also contain cresols. Coffee, black tea, wine, Scotch whiskey, whiskey, brandy, and rum can contain small amounts of cresols. People who live near garbage dumps or places where chemicals are stored or were buried, including hazardous waste sites, may have large amounts of cresols in their well water. They may drink some cresols in the tap water. At work places where cresols are produced or used, people may be exposed to large amounts of cresols. You can find more information on how much cresol is in the environment and how you can be exposed to it in Chapter 5. 

As discussed above, cresols are widely distributed natural compounds. They are formed as metabolites of microbial activity and are excreted in the urine of mammals. Various plant lipid constituents, including many oils, contain cresols. Cresols have also been detected in certain foods and beverages such as tomatoes, tomato ketchup, cooked asparagus, various cheeses, butter, oil, red wine, distilled spirits, raw and roasted coffee, black tea, smoked foods, tobacco, and tobacco smoke (Fiege and Bayer 1987). However, very few monitoring data for cresols in food were found in the literature. 

In a crude adaptation of viscometry known as Bostwick consistometry, tt is held constant and l is measured as a function of tia. This technique is suitable for liquid suspensions, e.g., tomato ketchup, that need not be subjected to rigorous quality control. 

Figures 3.2 and 3.3 show the sub-division of fluids into those with and without yield stress. Fluids with yield stress require a shear stress o0 in order to flow. We are all familiar with this characteristic from tomato ketchup, which requires a certain minimum force before it starts to flow out of the bottle. Below o0 it is still a solid - in rheological terms. This behavior is described in the model by adding a shear stress o0 to Eq. 3.5. We then obtain a Flerschel-Bulkley correlation ...

Anderson et al.138 report a life-cycle assessment on tomato ketchup, in an attempt to identify hot spots in the life cycle of the product. In this study, it was found that the food-processing stage contributes the most to greenhouse gases, human toxicity, and... 

Anderson, K, Ohlsson, T., and Olsson, P., Screening life cycle assessment of tomato ketchup A case study, J. Cleaner Prod. 6, 277-288, 1998. 

Cutler et al. (1983) extended the experimental techniques used by Morris et al. (1983) to fluid foods syrups, chocolate spread, condensed milk, strawberry dessert sauce, lemon curd, tomato ketchup, rosehip syrup, milk, and sieved chicken soup. Again, the 2.77 w/v % pectin solution (log jo (poise) = 1.64 and log yo.i = 2.30)... 

Linden V. Ketchup og hyperkarotenose. [Tomato-ketchup and hypercarotenosis.] Tidsskr Nor Laegeforen 1974 94(13) 855-6. 

Beerh, O.P. and Siddappa, G.S. 1959. A rapid spectrophotometric method for the detection and estimation of adulterants in tomato ketchup. Food Technol. 7 414-418. 

Thixotropy This refers to the reversible time-dependent decease of viscosity. When the system is sheared for some time the viscosity decreases, but when the shear is stopped (the system is left to rest) the viscosity of the system is restored. Practical examples of systems that show thixotropy include paint formulations (sometimes referred to as thixotropic paints), tomato ketchup, and some hand creams and lotions. 

Dervisoglu and Kokini (72.) found that the wall stresses for apple sauce, mustard, tomato ketchup, and tomato paste in galvanized steel tubes were much higher than for polyvinylchloride (PVC), teflon, and glass in order they were glass < teflon < PVC < galvanized steel. Kokini et al. (22) showed that lubricated flow conditions... 

Howard, B. J. Tomato ketchup under the miaroeoope. Cir. 68, Bur. Chem., Dept. Agr, 1911. 

Instrumental quality control before, during, and after manufacture is one area to which food rheology makes important contributions. For example, the measurement of apparent viscosity and yield stress of ketchup helps to predict how well tomato ketchup drains from a bottle. A number of tests have been developed using either basic rheological instruments (rotational viscometer, capillary viscometers, etc.) or instruments simulating the situation in which the rheological properties are of importance (Bostwick... 

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