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Preservation of tomato juice under acid conditions
Author(s) -
Sidhu Jiwan S.,
Bhumbla Virendra K.,
Joshi Bhuwan C.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350315
Subject(s) - fruit juice , food science , boiling , chemistry , pulp and paper industry , environmental science , mathematics , engineering , organic chemistry
A technique for preserving tomato juice and crushed tomatoes under acid conditions has been developed. This eliminates the need for the usual processing time of 55 min in boiling water for 650 ml glass bottles, which would result in considerable savings in energy requirements by the tomato processing industry. The ketchup prepared from the acidified tomato juice and crushed tomatoes (after neutralisation) was rated by the panelists to be as good as a commercial tomato ketchup sample.