Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products

Abstract

Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90 ̊C for hot break, or 60 ̊C to 77 ̊C for cold break. Pectolytic enzyme deactivation is believed to be the key element in the hot break step; therefore, pectin content of different products should be qualitatively distinct. The objective of this study was… (More)

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