Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup-Reference-Cited by-同舟云学术

Influence of Tomato Paste Processing on the Linear Viscoelasticity of Tomato Ketchup

Published:2004-04 Issue:2 Volume:10 Page:95-100
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Valencia C.,Sanchez M. C.¹,Ciruelos A.²,Gallegos C.¹

Affiliation:

1. Departamento de Ingeniería Química, Facultad de Ciencias Experimentales, Campus del Carmen, 21071 Huelva, Spain

2. Centro Tecnológico Agroalimentario de Extremadura, Crta. Villafranco-Balboa km 1.2, Badajoz, Spain

Abstract

Tomato paste is used as an ingredient for the manufacture of tomato ketchup. This paper deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato ketchup. Two tomato varieties (H-282 and H-282F) were used. H-282 is a commercial variety whilst H-282F is a variety with a lower content in polygalacturonase (PG). Dynamic viscoelastic tests and particle size distribution measurements were carried out. Viscoelastic properties of tomato ketchup were mainly related to their mean volume diameter, tomato paste water-insoluble solids content (that depended on the tomato paste processing) and tomato variety.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013204043880

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