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Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato ( Solanum lycopersicum ) puree
Author(s) -
Pratap Singh Anubhav,
Singh Anika,
Ramaswamy Hosahalli S
Publication year - 2017
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.8054
Subject(s) - solanum , food science , reciprocating motion , chemistry , horticulture , botany , biology , computer science , bearing (navigation) , artificial intelligence
BACKGROUND Reciprocating agitation thermal processing (RA‐TP) is a recent innovation in the field of canning for obtaining high‐quality canned food. The objective of this study was to compare RA‐TP processing with conventional non‐agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato ( Solanum lycopersicum ) puree. RESULTS Owing to a 63–81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA‐TP. At 3 Hz reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA‐TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher reciprocation frequencies (between 2 and 3 Hz). CONCLUSION Research findings indicate that RA‐TP can be effective to obtain thermally processed foods with high‐quality attribute retention. It can also be concluded that a very high reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry