Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry
M.C. Sánchez, C. Valencia, A. Ciruelos, Antonio LaTorre, C. Gallegos
Journal of Food Science
Abstract
ABSTRACT: This article deals with the influence that the addition of tomato slurry into tomato juice exerts on the viscous flow and linear viscoelastic behavior of the final tomato paste. With this aim, 5 tomato paste samples, manufactured at industrial scale, have been studied. Three breaking temperatures and 2 different screen sizes were used to prepare 4 regular tomato paste samples. Moreover, a tomato paste sample with addition of “treated tomato slurry” was manufactured using a breaking temperature of 80 °C and a sieve screen size of 1.2 mm. The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
tomato paste influences viscous flow and linear viscoelastic behavior
“The results obtained suggest that the addition of treated tomato slurry may be of great interest for tomato paste production.”