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Rheological Properties of Tomato‐based Products after Thermal and High‐pressure Treatment
Author(s) -
Verlent Isabel,
Hendrickx Marc,
Rovere Pierpaolo,
Moldenaers Paula,
Loey Ann Van
Publication year - 2006
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.1365-2621.2006.tb15648.x
Subject(s) - rheology , high pressure , thermal treatment , atmospheric pressure , chemistry , materials science , food science , composite material , thermodynamics , geology , oceanography , physics
Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and the highest loss was found at 60°C. These losses were more pronounced with increasing pressures up to 300 MPa, after which the negative change in rheological properties of tomato homogenate decreased. At temperatures up to 60°C combined with 500 MPa formation of a tomato gel structure occurred and an improvement in the rheological properties of tomato homogenate was observed. However, at higher temperatures and 500 MPa, the rheological properties of the tomato product were unaltered and no gel was formed.