Premium
EFFECT OF DEGREE OF CONCENTRATION AND OF HEAT TREATMENT ON CONSISTENCY OF TOMATO PASTES AFTER DILUTION
Author(s) -
MARSH GEORGE L.,
BUHLERT JAMES,
LEONARD SHERMAN
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00335.x
Subject(s) - dilution , degree (music) , consistency (knowledge bases) , chemistry , desiccation , chromatography , thermodynamics , food science , botany , mathematics , biology , physics , geometry , acoustics
Concentrated tomato products require dilution to 12% natural tomato soluble solids (NTSS) before consistency can be determined using the Bostwick consistometer. The data show that the measured value is dependent upon the amount of added water required to reach the specified solids content. The extent of desiccation of the water insoluble fraction of the solids and their inability to resorb maximally is proposed as the cause of the phenomenon. Heating is suggested as an additional step in the determination of consistency of tomato products to reduce the error caused by inefficient resorption of water at ambient temperatures.