DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE

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TAJNIA A.; TAVAKOLIPOUR H.; ELHAMI RAD A.H.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:1 Page(s): 41-48

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Information Journal Paper

Title

DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE

Author(s)

TAJNIA A. | TAVAKOLIPOUR H. | ELHAMI RAD A.H. | Issue Writer Certificate

Keywords

TOMATO PASTEQ2

COLD BREAK PROCESSQ3

BOSTWICK CONSISTOMETERQ3

Abstract

In this research, it was tried to consider and determine standard index with BOSTWICK CONSISTOMETER with TOMATO PASTE produced through COLD BREAK PROCESS .However, the consistency and viscosity are known as an important qualitative characteristics of TOMATO PASTE, they don’t exist in Iran’s standard tables and there aren’t any standards in working by BOSTWICK CONSISTOMETER for measuring TOMATO PASTE “consistencey . In this research, we standardize the BOSTWICK CONSISTOMETER using coldbreak TOMATO PASTE in three brix : 12, 16, 20.and three temperatures: 25, 35, 45oC . The results show that room temperature and 12, 16 brix and 30 seconds are the optimum parameter value for working by BOSTWICK CONSISTOMETER. This is consistent with the world standards.

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APA: Copy

TAJNIA, A., TAVAKOLIPOUR, H., & ELHAMI RAD, A.H.. (2009). DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 41-48. SID. https://sid.ir/paper/176556/en

Vancouver: Copy

TAJNIA A., TAVAKOLIPOUR H., ELHAMI RAD A.H.. DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(1):41-48. Available from: https://sid.ir/paper/176556/en

IEEE: Copy

A. TAJNIA, H. TAVAKOLIPOUR, and A.H. ELHAMI RAD, “DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 1, pp. 41–48, 2009, [Online]. Available: https://sid.ir/paper/176556/en

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