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Use of ultrafiltration for preparing improved tomato pulp
Author(s) -
PORRETTA SEBASTIANO,
CARPI GIUSEPPE,
DALL'AGLIO GIANFRANCO,
GHIZZONI CLAUDIO
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01208.x
Subject(s) - syneresis , pulp (tooth) , browning , food science , ultrafiltration (renal) , chemistry , pulp and paper industry , chromatography , dentistry , engineering , medicine
Summary The characteristics of high‐quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum‐concentrated juice. Both hot‐ and cold‐break products were prepared and those containing 20% serum‐reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non‐enzymatic browning; some volatile components were reduced.