Rheological properties of tomato-based products after thermal and high-pressure treatment

被引：35

作者：

Verlent, I

Hendrickx, M

Rovere, P

Moldenaers, P

Van Loey, A

机构：

[1] Katholieke Univ Leuven, Fac Biosci Engn, Ctr Food & Microbial Technol, B-3001 Louvain, Belgium

[2] SSICA, Parma, Italy

[3] Katholieke Univ Leuven, Dept Chem Engn, Fac Engn, B-3001 Louvain, Belgium

来源：

JOURNAL OF FOOD SCIENCE | 2006年 / 71卷 / 03期

关键词：

tomato homogenate; rheological properties; thermal and high-pressure processing;

D O I：

10.1111/j.1365-2621.2006.tb15648.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and the highest loss was found at 60 degrees C. These losses were more pronounced with increasing pressures up to 300 MPa, after which the negative change in rheological properties of tomato homogenate decreased. At temperatures up to 60 degrees C combined with 500 MPa formation of a tomato gel structure occurred and an improvement in the rheological properties of tomato homogenate was observed. However, at higher temperatures and 500 MPa, the rheological properties of the tomato product were unaltered and no gel was formed.

引用

页码：S243 / S248

页数：6

共 30 条

[1] Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase [J].