Effect of processing on nutrients in tomato products
DOI:
https://doi.org/10.5281/zenodo.15730750Ключевые слова:
Cold-break, hot-break, heating, boiling, vacuum, concentration, pressure, brix level, viscosityАннотация
The article provides an overview of the technological process involved in the production of tomato paste, focusing
on factors that influence its quality and nutritional value. Specific attention is given to thermal treatment techniques
such as cold-break and hot-break methods, and the impact of pressure, temperature, and brix level on viscosity and
concentration.
Библиографические ссылки
Aminov, M. S., Muradov, M. S., & Aminova, E. M. (1996). Technological Equipment of Canning and Vegetable Drying
Plants. Moscow: Kolos.
Lunin, O. G., & Veltishchev, V. N. (1987). Heat Exchangers for Food Production. Moscow: VO «Agropromizdat».
Collection of Technological Instructions for the Production of Canned Food. (1977). Vol. 3. Moscow: Pishchevaya
Promyshlost.
Economic Study of Tomato Paste Production. [Online]. Available at: https://www.researchgate.net/publication/229946451_
Economic_study_of_tomato_paste_production
National Institute of Food Technology Entrepreneurship and Management (NIFTEM-T). Course Material: Tomato
Processing. [Online]. Available at: https://niftem-t.ac.in/course-material-tomato.pdf
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