اثر خردكردن اسيدي داغ و روش حرارت دهي روي ويژگيهاي كيفي رب گوجه فرنگي

Effects of acid - hot - break and methods of heating on the quality of tomato paste

Tomato Paste is one of the most important tomato products. Some of its characterstic is very important. In this research effects of heating on whole tomato and acid-hot break have been studied for improving the consistency and other characterstic of tomato paste. The results show that simple effects of these treatments improved the consistency and flavor of tomato paste. Due to increasing heating time in whole heating procedure and oxidation in low pH the paste color quality was decreased. By useing the suitable variaty and sorting this variation could be controled. The intraction effect of treatments especially in the pH low than 2.5 had a certain reduction on consistency of paste due to pectin hydrolyze.