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Effect of Temperature on the Serum Viscosity of Tomato Juice
Author(s) -
CARADEC P.L.,
NELSON P.E.
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.tb10511.x
Subject(s) - viscosity , cultivar , food science , chemistry , reduced viscosity , botany , materials science , biology , composite material
Tomato juice was canned and exposed to processing temperatures of 82°C., 102°C and 112°C. Serum viscosity was measured after 30, 60, and 120 min at each temperature. Heat treatment affected serum viscosity. A temperature of 82°C applied for 2 hr resulted in a 17‐30% loss of serum viscosity depending on the cultivar. Treatment at 112°C applied for 2 hr caused 67‐82% loss, again depending on the cultivar.