Linear viscoelasticity of tomato sauce products: influence of previous tomato paste processing

被引：0

作者：

C. Valencia

M. Sánchez

A. Ciruelos

A. Latorre

J. Franco

C. Gallegos

机构：

[1] Departamento de Ingeniería Química. Universidad de Huelva. Escuela Politécnica Superior,

[2] Ctra. de Palos de la Frontera s/n,undefined

[3] 21819,undefined

[4] Huelva,undefined

[5] Spain,undefined

[6] Centro Tecnológico Agroalimentario Extremadura Crta. Villafranco- Balboa,undefined

[7] km 1.2,undefined

[8] Badajoz,undefined

[9] Spain,undefined

来源：

European Food Research and Technology | 2002年 / 214卷

关键词：

Rheology Tomato sauce Tomato processing Viscoelasticity;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Tomato paste is used as an ingredient for the manufacture of tomato sauce products. This work deals with the influence that some tomato paste processing variables (finisher screen opening and breaking temperature) and tomato variety exert on the linear viscoelastic properties of tomato sauce products. Four tomato varieties (two commercial varieties, one with a lower content of polygalacturonase enzyme, and one with a low content in pectin methylesterase enzyme) have therefore been used. Dynamic viscoelastic tests and particle size distribution (PSD) measurements have been carried out. From the experimental results obtained, we may conclude that the dependence of the linear viscoelastic properties of tomato sauce on the above-mentioned variables is very complex. Nevertheless, the evolution of the viscoelastic characteristics of these products is mainly related to their mean volume diameter and tomato paste water insoluble solids content (WIS). This solid content is mainly controlled by tomato variety and tomato paste processing conditions.

引用

页码：394 / 399

页数：5

共 50 条

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Franco, JM
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