DOI: 10.17265/2159-5828/2018.01.002
View full text
Hye Won Yeom, Marco Ramirez, Joseph Conte

Abstract: Samples of hot break tomato paste were collected from commercially produced aseptic totes after 6-11 months of storage at ambient temperature. Serum viscosity of the hot break tomato paste samples was analyzed at each sampling time and compared to the initial serum viscosity measured at the time of tomato paste manufacturing. As storage time increased, the serum viscosity of hot break tomato paste significantly decreased. After 7 months of storage, 16%-27% reduction of serum viscosity was observed in the hot b…

expand abstract