ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The rheological properties and microstructure of canned juices and pastes made from four tomato cultivars at three breaking temperatures of 85°, 96° and 107°C were studied. The apparent viscosities of tomato juices and pastes at a constant shear rate vary with cultivars and processing conditions. The hot break process produced a high viscosity product. The microstructure of tomato pastes and juices were related to their rheology. The microstructure of tomato juice and paste also vary with processing conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11140.x
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