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A Test for Evaluation of the Serum Separation Potential of Tomato Ketchup
Author(s) -
STOFOROS NIKOLAOS G.,
REID DAVID S.
Publication year - 1990
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.1365-2621.1990.tb03586.x
Subject(s) - tube (container) , chromatography , chemistry , separation (statistics) , phase (matter) , recovery rate , food science , zoology , materials science , mathematics , biology , composite material , statistics , organic chemistry
The tendency of tomato ketchup to separate into a structural solids phase and a serum phase was measured by placing a small amount of ketchup on a wire screen mounted at the bottom of a plexiglass tube. The screen retained structural solids along with “bound” serum while “unbound” serum drained through and collected in a holder tube below the screen. Rate and degree of separation were particularly applicable to study separation potential of single serving ketchup pouches. Although reducing storage temperature decreased initial rate of serum separation, final amount of serum loss was independent of temperature.