Use of ultrafiltration for preparing improved tomato pulp

Summary The characteristics of high‐quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum‐concentrated juice....

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Bibliographic Details
Published in:International journal of food science & technology 1992-08, Vol.27 (4), p.427-433
Main Authors: Porretta, S, Carpi, G, Dall'Aglio, G, Ghizzoni, C
Format: Article
Language:English
Subjects:
Biological and medical sciences
Colour
flavour
Food industries
food processing
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
storage
texture
tomato quality
tomatoes
ultrafiltration
vegetable pulps
volatile components
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Summary:Summary The characteristics of high‐quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum‐concentrated juice. Both hot‐ and cold‐break products were prepared and those containing 20% serum‐reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non‐enzymatic browning; some volatile components were reduced.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.1992.tb01208.x