Premium
Effect of Break Temperature on Rheological Properties and Microstructure of Tomato Juices and Pastes
Author(s) -
XU SHIYING,
SHOEMAKER C. F.,
LUH B. S.
Publication year - 1986
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.1365-2621.1986.tb11140.x
Subject(s) - microstructure , rheology , food science , cultivar , viscosity , materials science , shear rate , chemistry , composite material , botany , biology
The rheological properties and microstructure of canned juices and pastes made from four tomato cultivars at three breaking temperatures of 85°, 96° and 107°C were studied. The apparent viscosities of tomato juices and pastes at a constant shear rate vary with cultivars and processing conditions. The hot break process produced a high viscosity product. The microstructure of tomato pastes and juices were related to their rheology. The microstructure of tomato juice and paste also vary with processing conditions.