Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees

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.