EFFECTS OF ACID - HOT - BREAK AND METHODS OF HEATING ON THE QUALITY OF TOMATO PASTE

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MAZAHERI TEHRANI M.; MORTAZAVI A.; SHAHIDI F.; NASIRI MOHALIATI M.

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Journal: Agricultural Sciences and Technology Year:2002 | Volume:16 | Issue:1 Page(s): 135-142

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Title

EFFECTS OF ACID - HOT - BREAK AND METHODS OF HEATING ON THE QUALITY OF TOMATO PASTE

Author(s)

MAZAHERI TEHRANI M. | MORTAZAVI A. | SHAHIDI F. | NASIRI MOHALIATI M. | Issue Writer Certificate

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Not Registered.

Abstract

Tomato Paste is one of the most important tomato products. Some of its characteristic is very important. In this research effects of heating on whole tomato and acid-hot break have been studied for improving the consistency and other characteristic of tomato paste. The results show that simple effects of these treatments improved the consistency and flavor of tomato paste. Due to increasing heating time in whole heating procedure and oxidation in low pH the paste color quality was decreased. By using the suitable variety and sorting this variation could be controlled. The interaction effect of treatments especially in the pH low than 2.5 had a certain reduction on consistency of paste due to pectin hydrolyze.

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References

MODIFICATION OF BOSTWICH METHOD TO DETERMINE TOMATO CONCENTRATES CONSISTENCY

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APA: Copy

MAZAHERI TEHRANI, M., MORTAZAVI, A., SHAHIDI, F., & NASIRI MOHALIATI, M.. (2002). EFFECTS OF ACID - HOT - BREAK AND METHODS OF HEATING ON THE QUALITY OF TOMATO PASTE. AGRICULTURAL SCIENCES AND TECHNOLOGY, 16(1), 135-142. SID. https://sid.ir/paper/22366/en

Vancouver: Copy

MAZAHERI TEHRANI M., MORTAZAVI A., SHAHIDI F., NASIRI MOHALIATI M.. EFFECTS OF ACID - HOT - BREAK AND METHODS OF HEATING ON THE QUALITY OF TOMATO PASTE. AGRICULTURAL SCIENCES AND TECHNOLOGY[Internet]. 2002;16(1):135-142. Available from: https://sid.ir/paper/22366/en

IEEE: Copy

M. MAZAHERI TEHRANI, A. MORTAZAVI, F. SHAHIDI, and M. NASIRI MOHALIATI, “EFFECTS OF ACID - HOT - BREAK AND METHODS OF HEATING ON THE QUALITY OF TOMATO PASTE,” AGRICULTURAL SCIENCES AND TECHNOLOGY, vol. 16, no. 1, pp. 135–142, 2002, [Online]. Available: https://sid.ir/paper/22366/en

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