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Title: Separation, fractionation concentration and drying of food products

Abstract

Tomato juice fractions and paste produced in an On-Site Study were subjected to a storage study. The fractions and paste were evaluated initially before storage, made into control and recombined purees, and the purees were evaluated. The purees were similar in viscosity, differed somewhat in color and syneresis. The paste and concentrated serum were stored 3 months at 40, 70, 90{degree}F; the pulp was frozen. After storage, control and recombined purees were made; the purees made from 70{degree}F stored paste or serum were thermally processed. These thermally processed purees were stored 3 months at 40, 70, 90{degree}F. After storage, the recombined purees stored at 70 and 90{degree}F showed a viscosity loss within 0.1--0.3 cm of the viscosity loss of the control purees. 19 refs., 16 figs., 20 tabs.

Authors:
; ;
Publication Date:
Research Org.:
National Food Processors Association, Dublin, CA (USA)
Sponsoring Org.:
DOE/CE
OSTI Identifier:
5527631
Report Number(s):
DOE/ID/12553-3
ON: DE90001036
DOE Contract Number:  
AC07-84ID12553
Resource Type:
Technical Report
Country of Publication:
United States
Language:
English
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FOOD; STORAGE; FOOD PROCESSING; ENERGY CONSUMPTION; COLOR; COMPARATIVE EVALUATIONS; COST; DRYING; FOOD INDUSTRY; FRACTIONATION; PROCESS CONTROL; SEPARATION PROCESSES; TESTING; TOMATOES; VISCOSITY; CONTROL; FRUITS; INDUSTRY; OPTICAL PROPERTIES; ORGANOLEPTIC PROPERTIES; PHYSICAL PROPERTIES; PROCESSING; 320303* - Energy Conservation, Consumption, & Utilization- Industrial & Agricultural Processes- Equipment & Processes

Citation Formats

Merlo, C. A., Rose, W. W., and Pedersen, L. D. Separation, fractionation concentration and drying of food products. United States: N. p., 1989. Web. doi:10.2172/5527631.
Merlo, C. A., Rose, W. W., & Pedersen, L. D. Separation, fractionation concentration and drying of food products. United States. https://doi.org/10.2172/5527631
Merlo, C. A., Rose, W. W., and Pedersen, L. D. 1989. "Separation, fractionation concentration and drying of food products". United States. https://doi.org/10.2172/5527631. https://www.osti.gov/servlets/purl/5527631.
@article{osti_5527631,
title = {Separation, fractionation concentration and drying of food products},
author = {Merlo, C. A. and Rose, W. W. and Pedersen, L. D.},
abstractNote = {Tomato juice fractions and paste produced in an On-Site Study were subjected to a storage study. The fractions and paste were evaluated initially before storage, made into control and recombined purees, and the purees were evaluated. The purees were similar in viscosity, differed somewhat in color and syneresis. The paste and concentrated serum were stored 3 months at 40, 70, 90{degree}F; the pulp was frozen. After storage, control and recombined purees were made; the purees made from 70{degree}F stored paste or serum were thermally processed. These thermally processed purees were stored 3 months at 40, 70, 90{degree}F. After storage, the recombined purees stored at 70 and 90{degree}F showed a viscosity loss within 0.1--0.3 cm of the viscosity loss of the control purees. 19 refs., 16 figs., 20 tabs.},
doi = {10.2172/5527631},
url = {https://www.osti.gov/biblio/5527631}, journal = {},
number = ,
volume = ,
place = {United States},
year = {Tue Aug 01 00:00:00 EDT 1989},
month = {Tue Aug 01 00:00:00 EDT 1989}
}