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Tomato Products: A New Serum Separation Measurement
Author(s) -
CARADEC P. L.,
NELSON P. E.,
TAKADA N.
Publication year - 1985
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.1365-2621.1985.tb10509.x
Subject(s) - viscosity , consistency (knowledge bases) , chromatography , chemistry , measure (data warehouse) , fraction (chemistry) , food science , product (mathematics) , process engineering , mathematics , materials science , computer science , composite material , engineering , data mining , geometry
Previously developed methods to measure serum holding capacity of tomato products had either poor accuracy or were not adapted to the needs of industry. A new quick, reliable test that utilized an inexpensive apparatus was developed. This new test was highly correlated to serum viscosity and precipitate weight ratio. Strong correlation to these two consistency measurements indicated that both the viscosity of the soluble fraction as well as the quality and quantity of the insoluble material were involved in the serum holding capacity of the product.