Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

Comparison of Quality Characteristics of Tomato Paste Produced under Atmospheric Conditions and Vacuum Evaporations

Abstract Herein we report a comparison study of the quality characteristics of tomato paste produced under atmospheric conditions and vacuum evaporation. Tomato pulp (5 Brix) was evaporated under vacuum and at atmospheric pressure using a developed evaporation equipment for household application. Va...

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Bibliographic Details
Main Authors: ESRA DEVSEREN, DILARA OKUT, MEHMET KOÇ, HALUK KARATAŞ, FIGEN KAYMAK-ERTEKIN
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2021-04-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
Color
evaporation
Lycopene content
tomato paste
vacuum cooking
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000101807&tlng=en

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