On-Line Prediction of Bostwick Consistency From Pressure Differential in Pipe Flow for Ketchup and Related Tomato Products

An on-line sensor was developed by correlating pressure differential to Bostwick value for ketchup, crushed tomato and pizza sauce with Bostwick values from 4–12. Flow rate was varied from 6.3 × 10-5 to 37 × 10-5 m3/s (1 to 6 gpm) and temperature from 93 to 46C. The consistency coefficient is reported. The correlation was compared to samples measured in a factory, with mean deviations of 0.72 and 0.52 cm for ketchup and pizza sauce, respectively.