This research has been supported by the Flemish Government-IWT, the Fund for Scientific Research Flanders, and the Research Council of the Katholieke Universiteit Leuven.
Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S243–S248, April 2006
How to Cite
Verlent, I., Hendrickx, M., Rovere, P., Moldenaers, P. and Loey, A. V. (2006), Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment. Journal of Food Science, 71: S243–S248. doi: 10.1111/j.1365-2621.2006.tb15648.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050510 Submitted 8/23/05, Revised 10/13/05, Accepted 12/25/05.
- tomato homogenate;
- rheological properties;
- thermal and high-pressure processing
ABSTRACT: Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and the highest loss was found at 60°C. These losses were more pronounced with increasing pressures up to 300 MPa, after which the negative change in rheological properties of tomato homogenate decreased. At temperatures up to 60°C combined with 500 MPa formation of a tomato gel structure occurred and an improvement in the rheological properties of tomato homogenate was observed. However, at higher temperatures and 500 MPa, the rheological properties of the tomato product were unaltered and no gel was formed.