Title: Rheological properties of tomato-based products after thermal and high-pressure treatment
Authors: Verlent, Isabel ×
Hendrickx, Marc
Rovere, P
Moldenaers, Paula
Van Loey, Ann #
Issue Date: Jan-2006
Publisher: Inst food technologists
Series Title: Journal of food science vol:71 issue:3 pages:S243-S248
Abstract: Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and the highest loss was found at 60 degrees C. These losses were more pronounced with increasing pressures up to 300 MPa, after which the negative change in rheological properties of tomato homogenate decreased. At temperatures up to 60 degrees C combined with 500 MPa formation of a tomato gel structure occurred and an improvement in the rheological properties of tomato homogenate was observed. However, at higher temperatures and 500 MPa, the rheological properties of the tomato product were unaltered and no gel was formed.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
Soft Matter, Rheology and Technology Section
× corresponding author
# (joint) last author

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