Separation, fractionation concentration and drying of food products

Technical Report · Tue Aug 01 00:00:00 EDT 1989

DOI:https://doi.org/10.2172/5527631· OSTI ID:5527631

Merlo, C. A.; Rose, W. W.; Pedersen, L. D.

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.

• Research Organization: National Food Processors Association, Dublin, CA (USA)
• Sponsoring Organization: DOE/CE
• DOE Contract Number: AC07-84ID12553
• OSTI ID: 5527631
• Report Number(s): DOE/ID/12553-3; ON: DE90001036
• Country of Publication: United States
• Language: English

Related Subjects

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