Identification of additional tomato paste volatiles

1990 ◽  
Vol 38 (3) ◽  
pp. 792-795 ◽  
Author(s):  
Ron G. Buttery ◽  
Roy Teranishi ◽  
Robert A. Flath ◽  
Louisa C. Ling
Keyword(s):  
Tomato Paste

METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

2016 ◽  
Vol 1 (1) ◽  
pp. 57
Author(s):  
Luzmila Burbano Mera ◽  
Marcos Dávila Cedeño ◽  
Tatiana Martínez Santana ◽  
Ramón E. Cevallos Cedeño
Keyword(s):  
Positive Impact ◽  
Beta Carotene ◽  
Industrial Product ◽  
High Quality ◽  
Nutritional Properties ◽  
Tomato Paste ◽  
Physical Chemical ◽  
Index Terms

Abstract:  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.

Solar–geothermal drying/instant controlled pressure drop ‐swell drying of mechanically dewatered tomato paste

2021 ◽  
Author(s):  
Tarik Hadibi ◽  
Abdelghani Boubekri ◽  
Djamel Mennouche ◽  
Abderrahmane Benhamza ◽  
Colette Besombes ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Tomato Paste ◽  
Instant Controlled Pressure Drop

Relation Between Refractive Index, Specific Gravity, and Total Solids of Tomato Juice, Puree, and Paste

1967 ◽  
Vol 50 (3) ◽  
pp. 690-700
Author(s):  
Frank C Lamb
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Tomato Juice ◽  
Regression Equations ◽  
Total Solids ◽  
Pectic Enzymes ◽  
Tomato Paste ◽  
Aoac Method ◽  
Solids Content ◽  
Separate Regression

Abstract Total solids by drying, refractive index, and specific gravity were determined on about 375 commercial samples of tomato juice, puree, and paste. Refractive index was determined with and without dilution of tomato paste; pectic enzymes were used to aid filtration and centrifugation. A new specific gravity bottle was used. The new AOAC method for total solids was compared with the former AOAC method on 115 samples. Variations from previous tables relating refractive index and total solids were of little significance up to 20% solids but were increasingly greater as solids increased above 20%. Data obtained in these studies showed lower values for total solids than the old tables in most instances. Separate regression equations had to be calculated for the solids content of the diluted and undiluted samples. Total solids by the official AOAC method was the most precise of the methods used. However, specific gravity and refractive index were both found to have satisfactory degrees of precision

Levels of selected heavy metals in canned tomato paste sold in Ghana

2012 ◽  
Vol 5 (1) ◽  
pp. 50-54 ◽  
Author(s):  
Nathaniel Boadi ◽  
John Mensah ◽  
Sylvester Twumasi ◽  
Mercy Badu ◽  
Irene Osei
Keyword(s):  
Heavy Metals ◽  
Tomato Paste

Numerical simulation of transient heat transfer for tomato paste in semi rigid aluminum container

2016 ◽  
Vol 11 (2) ◽  
pp. 479-487 ◽  
Author(s):  
Faezeh Farazbakht ◽  
Nafiseh Zamindar ◽  
Mohamad Hojjatoleslamy ◽  
Davood Toghraie
Keyword(s):  
Heat Transfer ◽  
Numerical Simulation ◽  
Transient Heat Transfer ◽  
Tomato Paste ◽  
Aluminum Container

scholarly journals Greenhouse Tomato Producers’ Views on Soilless Agriculture in Antalya

2018 ◽  
Vol 6 (4) ◽  
pp. 460
Author(s):  
Bilge Gözener ◽  
Halime Dereli
Keyword(s):  
Food Industry ◽  
Agricultural Land ◽  
Raw Material ◽  
Vegetable Production ◽  
Material Source ◽  
Greenhouse Production ◽  
Tomato Production ◽  
Greenhouse Tomato ◽  
Tomato Paste ◽  
Greenhouse Vegetable

Tomato comes as the most commonly produced, consumed and subject for trading in the world. Alongside fresh consumption, on the other hand it forms the most significant raw material source of food industry, especially for tomato paste, frozen and dried vegetable-fruit and canned food industry. Turkey's greenhouse vegetable production field for 2016 year is 675173 decars and Antalya forms 51% of this field. Tomato forms 61.72% of Antalya's greenhouse production. The main material of the research consists of interviews made with producers resided in 5 villages/towns, where greenhouse tomato production is carried out densely in Antalya city, Alanya district. In 48 villages and towns, greenhouse tomato production is carried out, according to the official records. In the chosen areas, 365 producers exist. 20% of these producers (73) form the sample size. In the research, it was determined that the producers' average agricultural land possession is 9.13 decars and in 40.53% of these areas they grew tomatoes. None of these producers are engaged in contractual growing. All of the yield is produced for the edible (as table-top item). After the harvest, all of the products are sold in the wholesales market in county and city. 7.89% of the producers have no information on soilless agriculture, as 10.52% of them think that it has no advantages and 73.36% of them recommend traditional agriculture.

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

2021 ◽  
Vol 93 (1) ◽  
Author(s):  
ESRA DEVSEREN ◽  
DILARA OKUT ◽  
MEHMET KOÇ ◽  
HALUK KARATAŞ ◽  
FIGEN KAYMAK-ERTEKIN
Keyword(s):  
Quality Characteristics ◽  
Atmospheric Conditions ◽  
Tomato Paste

scholarly journals ИССЛЕДОВАНИЕ ЭНЕРГОТЕХНОЛОГИЙ ПРОЦЕССОВ ОБЕЗВОЖИВАНИЯ РАСТИТЕЛЬНОГО СЫРЬЯ

2018 ◽  
Vol 82 (1) ◽  
Author(s):  
А. В. Гаврилов ◽  
Ігор Віталійович Безбах ◽  
Всеволод Петрович Мордынский ◽  
Олег Григорьевич Бурдо
Keyword(s):  
Raw Materials ◽  
Innovative Technology ◽  
Energy Costs ◽  
Microwave Range ◽  
Transfer Coefficients ◽  
Dairy Food ◽  
Heat Transfer Coefficients ◽  
Energy Technologies ◽  
Tomato Paste ◽  
Vacuum Microwave

Рассмотрены мировые тенденции на рынке сушеных продуктов и концентратов. Анализируются энерготехнологии основных процессов обезвоживания – выпарки и сушки. Сравниваются современные технологи обезвоживания и обсуждаются научно-технические противоречия процессов выпарки и сушки. Показаны энергетические преимущества выпарки и ограничения по конечному влагосодержанию готового продукта. Приведены модели материальных балансов при комбинированных технологиях «выпарка - сушка». Представлены инновационные разработки техники обезвоживания – термомеханический агрегат и микроволновой вакуум-выпарной аппарат. Обсуждаются конструктивные варианты агрегата, возможности решать в нем параллельно задачи дробления, плющения, перемешивания и транспортировки продукта. Обоснованы механизмы интенсификации процесса тепломассопереноса в термомеханическом агрегате. Приведены значения коэффициентов теплопередачи в термомеханических агрегатах при обработке сырья в консервных, молочных, пищеконцентратных и винодельческих производствах. Проведено сравнение удельных энергетических затрат в термомеханическом агрегате и в традиционных ленточных и барабанных сушилках. Исследуются инновационные технологии обезвоживания в электромагнитных полях. Показаны перспективы сушилок с электромагнитным подводом энергии микроволнового диапазона. Исследуются процессы выпаривания в традиционных аппаратах и в вакуумных микроволновых.  Приведены модели трансформации, транспорта и потерь энергии в традиционной технологии производства томатной пасты и в установке с термомеханическим агрегатом с ротационным термосифоном. Показано, что инновационная технология позволяет на 40% интенсифицировать процесс выпарки и на 35% снизить удельные расходы энергии. Обоснованы перспективы ступенчатых схем обезвоживания «выпарка - сушка». Проведено развитие методов энергетического менеджмента для исследования энергетической эффективности на основе нового числа подобия – числа энергетического действия.  The world tendencies in the dried products and concentrates market are considered. The energy technologies of the basic processes of dehydration (evaporation and drying) are analyzed. Modern dehydration technologies are compared and the scientific and technical contradictions of the processes of evaporation and drying are discussed. The energy advantages of the evaporation and the limitations by the final moisture content of the finished product are shown. Models of material balances with combined technologies of "evaporation - drying" are given. Innovative developments in dehydration engineering are presented - a thermomechanical unit and a microwave vacuum evaporator. The constructive variants of the unit are discussed, the possibilities of solving in it the tasks of crushing, flattening, mixing and transporting the product in parallel. The mechanisms of intensification of the process of heat and mass transfer in a thermomechanical aggregate are justified. The values of the heat transfer coefficients in thermomechanical aggregates are given for the processing of raw materials in canning, dairy, food-concentrates and wineries. The specific energy costs in a thermomechanical aggregate and in traditional belt and cylinder dryers are compared. Innovative technologies of dehydration in electromagnetic fields are investigated. The prospects of dryers with electromagnetic energy supply of the microwave range are shown. Evaporation processes are studied in conventional apparatuses and in vacuum microwave ones. Models of transformation, transport and energy losses in the traditional technology of tomato paste production and in a device with a thermomechanical unit with a rotary thermosyphon are presented. It is shown that the innovative technology allows to intensify the process of evaporation by 40% and to reduce the energy consumption by 35%. The prospects of stepwise dehydration schemes of "evaporation - drying" are substantiated. Energy management methods have been developed to study energy efficiency based on a new number of similarity – the number of energy actions.

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