Articles liés à The Production and Quality Control of Tomato Paste...

The Production and Quality Control of Tomato Paste and Frozen Spinach: Tomato paste, Frozen spinach - Couverture souple

Al-Sanabani, Abdullah; Youssef, Khaled; Abu Bakr Shatta, Adel

 
9783659399152: The Production and Quality Control of Tomato Paste and Frozen Spinach: Tomato paste, Frozen spinach
Couverture souple
ISBN 10 : 3659399159 ISBN 13 : 9783659399152
Editeur : LAP LAMBERT Academic Publishing, 2013

Synopsis

There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries "Foodico". The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a*/b* values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

There are many factors affecting the quality of resultant paste such as, cultivation regions, harvest seasons, breaking methods and concentration process. This study is carried out in-line plant of Ismailia National Company for Food Industries "Foodico". The obtained results showed that, the tomato fruits from Upper-Egypt contained a significantly higher content of lycopene but also non significant differences in a*/b* values. The harvesting season of tomato fruits had significant effect on the quality parameters of resultant tomato paste. These effects varied among the quality attributes, make the control on these effects is more difficult. The breaking temperature considered as an important factor affected the quality of resultant tomato paste. Concentration process had significant effects on the quality attributes of the resultant tomato paste. The rheological properties and Hunter color parameters of tomato juice during processing to paste had good correlations with pectin fractions contents and pigments concentration. The blanching process had significant effects on the quality of the frozen spinach. It led to decrease the chlorophylls content.

Biographie de l'auteur

Mr Abdullah S. Al-Sanabani is interesting to food technology.He is a Yemeni citizen who earned a bachelor's degree in food science from the Mosul University, Iraq. He obtained his M.Sc. (Food Technology) in 2010 from Suez Canal University, Ismailia, Egypt. He published many publications in the field of food technology.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2013
Langue
anglais
ISBN 10 
3659399159
ISBN 13 
9783659399152
Reliure
Broché
Nombre de pages
164
Coordonnées du fabricant
non disponible
Personne responsable
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