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EFFECTS OF RAW MATERIALS AND PROCESS VARIABLES ON THE HEAT PENETRATION TIMES, FIRMNESS, AND PECTIC ENZYME ACTIVITY OF DICED TOMATOES (HALLEY BOS 3155 CV )
Author(s) -
MA WENDY H.,
BARRETT DIANE M.
Publication year - 2001
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.1745-4549.2001.tb00448.x
Subject(s) - pectinase , pectin , chemistry , food science , raw material , penetration (warfare) , horticulture , enzyme , mathematics , biology , biochemistry , organic chemistry , operations research
The effects of raw materials and process variables on the heat penetration times into diced tomatoes (Halley Bos 3155 cv) were evaluated. Variables included dice size (1.27 and 2.54 cm), maturity at harvest (red and red+2 weeks), and processing temperature (88 and 92C). Heat penetration times between dice sizes were significantly different, but not between maturities or processing temperatures. Tomatoes were also evaluated for firmness, pectin‐methylesterase (PME) and polygalacturonase (PG) activities. Half‐inch size diced tomatoes were processed at 88 and 92C, and evaluated for firmness using the shear‐compression method. Firmness decreased to 60% of the initial raw firmness from 8.8 × 10 5 to 5.3 × 10 5 g‐mm after 15 s at 88C, and to 50% from 8.8 × 10 5 to 4.4 × 10 5 g‐mm after 15 s at 92C. Diced tomato firmness showed a slight firming trend after 150 s at both temperatures. PME was inactivated after 45 s, while 5% residual PG activity remained after 3 min.