Determination of Correlation Between Bostwick Consistometer and Rotational Viscometer for Assessment Viscosity of Tomato Paste

Improving the rheological characteristics of tomato paste is an important factor for consumers and is the main index in classification and standardization of this product. Also, it is an important commercial index. By improving the appearance viscosity, we can reduce the amount of tomato for getting an identical level of quality so the total coast is reduced. That it is so important for foreign consumer. There isn’t any proper standard forconsistency and tomato paste viscosity in Iran. In this research, we calibrate bostwick consistometer and rotational viscometer in three brix:12,16,20 and three temperatures: 25,35,45c in four interval: 5,15,30,60 seconds of bostwick time. Finally the results showed that the optimum time for their calibration is 30 seconds of bostwick time.