Effect of high pressure on quality parameters of cherry tomato juice

被引：0
|
作者：
Boulekou, S. S. [1 ]
Stoforos, N. G. [1 ]
Mallidis, K. [2 ]
Katsaros, G. J. [3 ]
Taoukis, P. S. [3 ]
机构：
[1] Aristotle Univ Thessaloniki, Lab Food & Proc Engn, Dept Chem Engn, Thessaloniki, Greece
[2] Natl Fdn Agr Res, Inst Technol Agr Prod, Athens, Greece
[3] Natl Tech Univ Athens, Sch Chem Engn, Lab Food Sci & Technol, Athens, Greece
来源：
PROCEEDINGS OF THE XTH INTERNATIONAL SYMPOSIUM ON THE PROCESSING TOMATO | 2007年 / 758期
关键词：
Lycopersicon esculentum; pectinolytic enzymes; viscosity; lycopene; color;
D O I：
10.17660/ActaHortic.2007.758.14
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
A kinetic study of the inactivation of pectinolytic enzymes (PME and PG) of Cherry tomato juice under high pressure (0.1-800 MPa) and moderate temperature conditions (40-80 degrees C) was conducted. In addition, the effect of selected HHP processing conditions on quality parameters, such as color, lycopene content and viscosity of tomato juice was studied. PME and PG inactivation followed first order kinetics at all conditions tested. Pressure and temperature acted antagonistically as far as PME inactivation is concerned, While they had a synergistic effect in most pressure-temperature combinations on PG inactivation. A slight increase in red color and lycopene content of tomato juice after high pressure processing was observed. Processing allowing total PG but partial PME inactivation resulted in juice with higher viscosity within the processes examined.
引用
收藏
页码：139 / +
页数：4
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