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Information Journal Paper

Title

PRODUCTION AND SENSORY EVALUATION OF TOMATO JUICE CONCENTRATE

Pages

  99-108

Abstract

 In this research the PRODUCTION of TOMATO JUICE concentrate in the fruit nectar PRODUCTION plant and using existing equipments have been studied. TOMATO JUICE was produced and then concentrated under high vacuum condition at temperature lower than 50oC up to 20.25 Brix in the laboratory scale. In order to study the quality specifications of the tomato concentrate and juice, the concentrated juice was recombined and physical and organoleptical tests including color, appearance, consistency and flavor were performed. The samples kept for one and three months at temperatures 4, 25 and 35oC were studied. Results showed that fruit nectar PRODUCTION line has significant effects on color and vitamin C content of TOMATO JUICE. However with additional equipments it is possible to produce a high quality TOMATO JUICE concentrate. Moreover it was found that the CONCENTRATION of TOMATO JUICE, had no significant effect on the quality of recombined product and 97% of vitamin C content was remained unchanged.

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    • Cite

    APA: Copy

    KOUSHKI, M.R., AZIZI, M.H., & HEJAZI, M.A.. (2010). PRODUCTION AND SENSORY EVALUATION OF TOMATO JUICE CONCENTRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(3), 99-108. SID. https://sid.ir/paper/72814/en

    Vancouver: Copy

    KOUSHKI M.R., AZIZI M.H., HEJAZI M.A.. PRODUCTION AND SENSORY EVALUATION OF TOMATO JUICE CONCENTRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(3):99-108. Available from: https://sid.ir/paper/72814/en

    IEEE: Copy

    M.R. KOUSHKI, M.H. AZIZI, and M.A. HEJAZI, “PRODUCTION AND SENSORY EVALUATION OF TOMATO JUICE CONCENTRATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3, pp. 99–108, 2010, [Online]. Available: https://sid.ir/paper/72814/en

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