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Identification of Tomato Catsup Comminution Process Using Sucrose Velocity Gradient Centrifugation
Author(s) -
BASEL RICHARD M.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14946.x
Subject(s) - comminution , centrifugation , sucrose , homogenization (climate) , sucrose gradient , chromatography , chemistry , biology , food science , biochemistry , biodiversity , ecology , membrane
Sucrose gradients 5–60% were used to determine the method of comminution used for preparing catsup. Unmilled samples showed a very broad centrifugation pattern while milling or low‐speed horhogenization showed a narrower centrifugation pattern. High pressure (210 kg/sq cm) homogenization caused discrete bands upon centrifugation. Results of standard samples were compared to catsup produced by midwest processors.