Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   SPRING 2009 , Volume 1 , Number 1; Page(s) 41 To 48.
 
Paper:  DETERMINATION OF STANDARD BOSTWICK TEST FOR ESTIMATE CONSISTENCY OF ASEPTIC TOMATO PASTE
 
Author(s):  TAJNIA A.*, TAVAKOLIPOUR H., ELHAMI RAD A.H.
 
* ISLAMIC AZAD UNIVERSITY, SABZEVAR BRANCH
 
Abstract: 
In this research, it was tried to consider and determine standard index with bostwick consistometer with tomato paste produced through cold break process .However, the consistency and viscosity are known as an important qualitative characteristics of tomato paste, they don’t exist in Iran’s standard tables and there aren’t any standards in working by bostwick consistometer for measuring tomato paste “consistencey . In this research, we standardize the bostwick consistometer using coldbreak tomato paste in three brix : 12, 16, 20.and three temperatures: 25, 35, 45oC . The results show that room temperature and 12, 16 brix and 30 seconds are the optimum parameter value for working by bostwick consistometer. This is consistent with the world standards.
 
Keyword(s): TOMATO PASTE, COLD BREAK PROCESS, BOSTWICK CONSISTOMETER
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 154
 
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