{"id":2922,"date":"2025-11-13T23:36:51","date_gmt":"2025-11-14T07:36:51","guid":{"rendered":"https:\/\/taichytomato.com\/?p=2922"},"modified":"2025-12-28T00:50:53","modified_gmt":"2025-12-28T08:50:53","slug":"viscosity-metric-summary-tomato-paste","status":"publish","type":"post","link":"https:\/\/taichytomato.com\/fr\/viscosity-metric-summary-tomato-paste\/","title":{"rendered":"R\u00e9sum\u00e9 des mesures de viscosit\u00e9 (consistance\/\u00e9paisseur) - P\u00e2te de tomate"},"content":{"rendered":"<p><strong>Viscosit\u00e9<\/strong> mesure la r\u00e9sistance d\u2019un fluide \u00e0 l\u2019\u00e9coulement, et pour la p\u00e2te\/sauce de tomate, elle d\u00e9termine le <strong>texture, la sensation en bouche<\/strong>, et <strong>la capacit\u00e9 de traitement<\/strong> en production et en application.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">1. Principaux facteurs influen\u00e7ant la viscosit\u00e9 (ce qui l\u2019affecte)<\/h2>\n\n\n\n<p>La viscosit\u00e9 du <strong>concentr\u00e9 de tomate<\/strong> et<strong> sauce<\/strong> est principalement affect\u00e9e par <strong>deux facteurs principaux<\/strong> et <strong>deux processus cl\u00e9s<\/strong>:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">A. Facteur principal : Teneur en solides (<a href=\"https:\/\/taichytomato.com\/fr\/brix-and-tomato-concentrate\/\" data-type=\"post\" data-id=\"2917\">degr\u00e9s Brix<\/a>)<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Impact :<\/strong> Une valeur Brix plus \u00e9lev\u00e9e signifie plus de solides dissous (principalement sucres, pectine et fibres de tomate), ce qui augmente la friction interne dans le liquide, conduisant naturellement \u00e0 <strong>une viscosit\u00e9 plus \u00e9lev\u00e9e<\/strong>.<\/li>\n\n\n\n<li><strong>Relation :<\/strong> La viscosit\u00e9 est <strong>corr\u00e9l\u00e9 positivement<\/strong> avec Brix.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Facteur central B. : Pectine de tomate<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Impact :<\/strong> La pectine est un polysaccharide naturellement pr\u00e9sent dans les parois cellulaires des tomates. Elle forme une structure en r\u00e9seau dans la solution et est la substance principale responsable de la viscosit\u00e9 de la sauce tomate.<\/li>\n\n\n\n<li><strong>R\u00f4le de <a href=\"https:\/\/taichytomato.com\/fr\/what-is-hot-break-tomato-paste-key-features-industrial-applications\/\" data-type=\"post\" data-id=\"681\">Chaud<\/a>\/<a href=\"https:\/\/taichytomato.com\/fr\/what-is-cold-break-tomato-paste-a-guide-to-the-cb-production-process\/\" data-type=\"post\" data-id=\"676\">Cold Break<\/a>:<\/strong> Le processus de traitement thermique est con\u00e7u pour contr\u00f4ler l'activit\u00e9 des <strong>enzymes Pectinas<\/strong> qui d\u00e9composent la pectine.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"719\" src=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_-1024x719.webp\" alt=\"Approvisionnement personnalis\u00e9 en concentr\u00e9 de tomate en grande quantit\u00e9 - Big_Drum_Tomato_Paste_Customized_Supply_Wholesale\" class=\"wp-image-2566\" style=\"width:634px;height:auto\" srcset=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_-1024x719.webp 1024w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_-300x211.webp 300w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_-768x539.webp 768w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_-600x421.webp 600w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/09\/Big_Drum_Tomato_Paste_Customized_Supply_Wholesale_.webp 1100w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Approvisionnement personnalis\u00e9 en concentr\u00e9 de tomate en grande quantit\u00e9 - Big_Drum_Tomato_Paste_Customized_Supply_Wholesale<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">C. Processus central : M\u00e9thode de traitement thermique<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>M\u00e9thode de traitement<\/strong><\/td><td><strong>Impact sur la viscosit\u00e9<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong><a href=\"https:\/\/taichytomato.com\/fr\/what-is-hot-break-tomato-paste-key-features-industrial-applications\/\" data-type=\"post\" data-id=\"681\">Choc thermique<\/a><\/strong><\/td><td><strong>Haute viscosit\u00e9 :<\/strong> Une temp\u00e9rature \u00e9lev\u00e9e d\u00e9sactive rapidement les enzymes Pectinas, pr\u00e9servant la structure de la pectine.<\/td><\/tr><tr><td><strong><a href=\"https:\/\/taichytomato.com\/fr\/what-is-cold-break-tomato-paste-a-guide-to-the-cb-production-process\/\" data-type=\"post\" data-id=\"676\">Cold Break<\/a><\/strong><\/td><td><strong>Basse viscosit\u00e9 :<\/strong> Une temp\u00e9rature plus basse permet aux enzymes Pectinas de rester actives, d\u00e9composant une partie de la pectine et r\u00e9duisant la viscosit\u00e9.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">D. Facteur secondaire : Vari\u00e9t\u00e9 de tomate<\/h3>\n\n\n\n<p>Diff\u00e9rentes vari\u00e9t\u00e9s de tomates ont des niveaux naturels vari\u00e9s de pectine et de fibres, ce qui influence la viscosit\u00e9 maximale potentielle du produit final.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">2. Plage principale et mesure (Comment est-elle mesur\u00e9e et exprim\u00e9e)<\/h2>\n\n\n\n<p>La viscosit\u00e9 de la sauce tomate n'est g\u00e9n\u00e9ralement pas exprim\u00e9e en unit\u00e9s absolues comme la Pascal-seconde, mais est mesur\u00e9e et exprim\u00e9e en utilisant la norme industrielle <strong>\u201cconsistance\u201d<\/strong> via le <strong>Consistom\u00e8tre Bostwick<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>M\u00e9trique<\/strong><\/td><td><strong>Unit\u00e9 de mesure<\/strong><\/td><td><strong>D\u00e9finition<\/strong><\/td><td><strong>Plage typique (pour un produit \u00e0 30\u2218Bx)<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Bostwick<\/strong><\/td><td>Centim\u00e8tres (cm) \/ 30 sec<\/td><td>Mesure la distance que la sauce coule en 30 secondes standard.<\/td><td>4 cm \u2013 12 cm(<strong>Inf\u00e9rieur<\/strong> le nombre, <strong>Sup\u00e9rieur<\/strong> la viscosit\u00e9).<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Haute viscosit\u00e9 :<\/strong> Num\u00e9ro Bostwick faible (par exemple, 4,0 cm), la sauce coule \u00e0 peine.<\/li>\n\n\n\n<li><strong>Basse viscosit\u00e9 :<\/strong> Num\u00e9ro Bostwick \u00e9lev\u00e9 (par exemple, 10,0 cm), la sauce coule rapidement.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">3. R\u00f4le principal de la viscosit\u00e9 (Pourquoi est-elle importante)<\/h2>\n\n\n\n<p>La viscosit\u00e9 est essentielle pour la fonctionnalit\u00e9 du produit et ses attributs sensoriels :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Sensations en bouche et texture :<\/strong> La viscosit\u00e9 d\u00e9termine directement la \u201c densit\u00e9 \u201d ou la \u201c corpulence \u201d du produit. Une viscosit\u00e9 \u00e9lev\u00e9e donne une impression de \u201c richesse \u201d et de \u201c concentration \u00e9lev\u00e9e \u201d.\u201d<\/li>\n\n\n\n<li><strong>Pr\u00e9venir la syner\u00e8se :<\/strong> Particuli\u00e8rement important dans <strong>les aliments surgel\u00e9s<\/strong>, une viscosit\u00e9 \u00e9lev\u00e9e \u201c verrouille \u201d l\u2019humidit\u00e9, emp\u00eachant le produit de devenir aqueux lors de la d\u00e9cong\u00e9lation ou du r\u00e9chauffage, en maintenant la stabilit\u00e9 structurelle.<\/li>\n\n\n\n<li><strong>Applicabilit\u00e9 \/ Maniabilit\u00e9 :<\/strong>\n<ul class=\"wp-block-list\">\n<li><strong>Stabilit\u00e9 du rev\u00eatement :<\/strong> La sauce \u00e0 pizza \u00e0 haute viscosit\u00e9 (faible Bostwick) reste stable sur la cro\u00fbte et ne s\u2019impr\u00e8gne pas ou ne coule pas pendant la cuisson.<\/li>\n\n\n\n<li><strong>Facilit\u00e9 de versement :<\/strong> Le ketchup doit avoir une viscosit\u00e9 mod\u00e9r\u00e9e (Bostwick moyen) pour \u00eatre vers\u00e9, mais pas trop liquide (trop rapide) ni trop \u00e9pais (impossible \u00e0 verser).<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Impact sur le co\u00fbt :<\/strong> Les concentr\u00e9s \u00e0 haute viscosit\u00e9 (Hot Break) sont g\u00e9n\u00e9ralement plus co\u00fbteux en raison de leurs propri\u00e9t\u00e9s fonctionnelles am\u00e9lior\u00e9es.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">4. Choix de la viscosit\u00e9 (Comment faire un choix)<\/h2>\n\n\n\n<p>Les clients doivent choisir la viscosit\u00e9 appropri\u00e9e en fonction du <strong>sc\u00e9nario d\u2019application du produit final<\/strong>:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Application du produit client<\/strong><\/td><td><strong>Exigence de viscosit\u00e9<\/strong><\/td><td><strong>Traitement thermique recommand\u00e9<\/strong><\/td><td><strong>Fourchette Bostwick recommand\u00e9e (Exemple)<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Aliments surgel\u00e9s \/ Sauce pour pizza<\/strong><\/td><td><strong>Viscosit\u00e9 extr\u00eamement \u00e9lev\u00e9e<\/strong><\/td><td><strong>Choc thermique<\/strong><\/td><td>Moins de 6,0 cm<\/td><\/tr><tr><td><strong>Ketchup en bouteille<\/strong><\/td><td><strong>Viscosit\u00e9 moyenne<\/strong><\/td><td><strong>Casse \u00e0 froid ou modification de la casse \u00e0 chaud<\/strong><\/td><td>8,0 cm \u2013 12,0 cm<\/td><\/tr><tr><td><strong>Soupe de tomates en conserve<\/strong><\/td><td><strong>Faible viscosit\u00e9<\/strong><\/td><td><strong>Cold Break<\/strong><\/td><td>12,0 cm ou plus<\/td><\/tr><tr><td><strong>Sauce \/ Dip de qualit\u00e9 sup\u00e9rieure<\/strong><\/td><td><strong>Viscosit\u00e9 \u00e9lev\u00e9e<\/strong><\/td><td><strong>Choc thermique<\/strong><\/td><td>Moins de 8,0 cm<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">5. M\u00e9thode de mesure de la viscosit\u00e9 (Comment est-elle mesur\u00e9e)<\/h2>\n\n\n\n<p>Comme mentionn\u00e9, l'industrie de la tomate utilise principalement la <strong>Consistom\u00e8tre Bostwick<\/strong> pour la mesure :<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Contr\u00f4le de la temp\u00e9rature :<\/strong> Ajustez l'\u00e9chantillon de sauce ou de concentr\u00e9 de tomate \u00e0 la temp\u00e9rature standard de mesure (habituellement 20\u00b0 ou 25\u00b0).<\/li>\n\n\n\n<li><strong>Chargement de l'\u00e9chantillon :<\/strong> Chargez l'\u00e9chantillon dans le r\u00e9servoir de d\u00e9part du trough Bostwick.<\/li>\n\n\n\n<li><strong>Lib\u00e9ration de la porte :<\/strong> D\u00e9marrez le chronom\u00e8tre et lib\u00e9rez simultan\u00e9ment la porte, permettant \u00e0 la sauce de s'\u00e9couler.<\/li>\n\n\n\n<li><strong>Lecture de la distance :<\/strong> Apr\u00e8s $30$ secondes, mesurer la <strong>distance (en centim\u00e8tres)<\/strong> que la sauce a parcouru.<\/li>\n\n\n\n<li><strong>Enregistrement :<\/strong> Cette distance est la valeur de la consistance Bostwick.<\/li>\n<\/ol>\n\n\n\n<p>Cliquez ici pour voir la <a href=\"https:\/\/www.bilibili.com\/video\/BV1934y1X7qJ\/?vd_source=e0cb749713f776cea7ccaeaf75f89565\" data-type=\"link\" data-id=\"https:\/\/www.bilibili.com\/video\/BV1934y1X7qJ\/?vd_source=e0cb749713f776cea7ccaeaf75f89565\">vid\u00e9o<\/a><\/p>\n\n\n\n<p><strong>Remarque :<\/strong> Pour les concentr\u00e9s de tomate, il est souvent n\u00e9cessaire de <strong>diluer l'\u00e9chantillon \u00e0 une valeur de Brix standard<\/strong> (par exemple, 12 Brix) avant de mesurer la valeur Bostwick. Cela \u00e9limine la variabilit\u00e9 du Brix en tant que facteur, permettant une comparaison \u00e9quitable de la \u201cqualit\u00e9 de viscosit\u00e9\u201d.\u201d<\/p>","protected":false},"excerpt":{"rendered":"<p>La viscosit\u00e9 mesure la r\u00e9sistance d\u2019un fluide \u00e0 l\u2019\u00e9coulement, et pour la p\u00e2te ou la sauce tomate, elle d\u00e9termine la texture, la sensation en bouche et la capacit\u00e9 de traitement du produit en [\u2026]<\/p>","protected":false},"author":4,"featured_media":2551,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Bostwick tomato paste Metric Summary-Taichy tomato","_seopress_titles_desc":"Tomato Viscosity: Master Bostwick consistency and Hot\/Cold Break to ensure ideal texture and stability for Ketchup, Pizza Sauce, and Frozen 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