Specific features of processing tomatoes grown under conditions of southern Dagestan

被引：0
|
作者：
A. M. Gadzhieva
M. S. Muradov
E. Sh. Ismailov
G. I. Kas’yanov
O. I. Kvasenkov
机构：
[1] Dagestan State Technical University,
[2] Kuban State Technological University,undefined
[3] All-Russia Research Institute of Canning Technology,undefined
来源：
Russian Agricultural Sciences | 2015年 / 41卷 / 4期
关键词：
tomatoes; technology of raw stuff processing;
D O I：
10.3103/S1068367415040072
中图分类号：
学科分类号：
摘要：
A wasteless tomato processing technology that is to obtain tomato juice from pulp, fat oil and protein from seeds, and food grade dye from seed coats is approved. A more improved technology for production of tomato juice and tomato paste is also presented. The quantity of pulp in juice is regulated by centrifuge rotation speed. The influence of ultraviolet irradiation of tomatoes on the contents of antioxidants, carotenoids, and phenol compounds is determined. A comparative characteristic of chemical composition in raw stuff and tomato juice is presented. An improved method for concentrating tomato puree and tomato paste is proposed.
引用
收藏
页码：290 / 295
页数：5
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