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Premium Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
Author(s)
Sánchez M.C.,
Valencia C.,
Ciruelos A.,
Latorre A.,
Gallegos C.
Publication year2003
Publication title
journal of food science
Resource typeJournals
PublisherBlackwell Publishing Ltd
ABSTRACT: This article deals with the influence that the addition of tomato slurry into tomato juice exerts on the viscous flow and linear viscoelastic behavior of the final tomato paste. With this aim, 5 tomato paste samples, manufactured at industrial scale, have been studied. Three breaking temperatures and 2 different screen sizes were used to prepare 4 regular tomato paste samples. Moreover, a tomato paste sample with addition of “treated tomato slurry” was manufactured using a breaking temperature of 80 °C and a sieve screen size of 1.2 mm. The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.
Subject(s)chemistry , combinatorics , composite material , food science , materials science , mathematics , rheology , sieve (category theory) , slurry
Language(s)English
SCImago Journal Rank0.772
H-Index150
eISSN1750-3841
pISSN0022-1147
DOI10.1111/j.1365-2621.2003.tb05710.x

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