OPTIMIZING OF CONDITIONS PREHEATING TOMATO IN PRODUCTION OF TOMATO PASTE

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MAZAHERI TEHRANI M.; MORTAZAVI S.A.A.GH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: Journal of Agricultural Sciences and Natural Resources Year:2006 | Volume:13 | Issue:4 Page(s): 158-164

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Information Journal Paper

Title

OPTIMIZING OF CONDITIONS PREHEATING TOMATO IN PRODUCTION OF TOMATO PASTE

Author(s)

MAZAHERI TEHRANI M. | MORTAZAVI S.A.A.GH. | Issue Writer Certificate

Keywords

TOMATO PASTEQ3

WHOLE TOMATOQ3

PREHEATINGQ3

CONSISTENCYQ3

Abstract

One of the most important products of tomato is TOMATO PASTE and characteristics improvement is noticeable. In this research, the effect of whole and break tomato PREHEATING on CONSISTENCY and other properties of TOMATO PASTE has been studied. The results showed that heating the WHOLE TOMATO at 85°C resulted in better preserving of pectin, color quality, and improving the CONSISTENCY. Furthermore, in conventional heating process, increasing the temperature up to 100°C led to keep more quantity of pectin and improving the CONSISTENCY; however, the color quality decreased significantly.

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References

MODIFICATION OF BOSTWICH METHOD TO DETERMINE TOMATO CONCENTRATES CONSISTENCY

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APA: Copy

MAZAHERI TEHRANI, M., & MORTAZAVI, S.A.A.GH.. (2006). OPTIMIZING OF CONDITIONS PREHEATING TOMATO IN PRODUCTION OF TOMATO PASTE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 13(4), 158-164. SID. https://sid.ir/paper/9793/en

Vancouver: Copy

MAZAHERI TEHRANI M., MORTAZAVI S.A.A.GH.. OPTIMIZING OF CONDITIONS PREHEATING TOMATO IN PRODUCTION OF TOMATO PASTE. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2006;13(4):158-164. Available from: https://sid.ir/paper/9793/en

IEEE: Copy

M. MAZAHERI TEHRANI, and S.A.A.GH. MORTAZAVI, “OPTIMIZING OF CONDITIONS PREHEATING TOMATO IN PRODUCTION OF TOMATO PASTE,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 13, no. 4, pp. 158–164, 2006, [Online]. Available: https://sid.ir/paper/9793/en

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