Analysis of modern methods in tomato processing industryJournal: Food Science and Technology (Vol.11, No. 2)
Publication Date: 2017-07-05
Authors : Bezusov A. Totsenko O.;
Page : 45-55
Keywords : tomatoes; production of tomato products; tomato paste; diced tomatoes; peeled tomatoes; lycopene;
This article reviews the most important factors which determine the quality of the prepared (ready-made) tomato products: the maturity of tomatoes, the growing area, the climate and technological conditions of processing, introducing the innovations in the field and new technologies in production. The main focus is the impact of the factors which determine the taste, smell, color and structural parameters either the tomato's quality or tomato products processing. Above mentioned descriptions of preservation of the product structure - one of the most important factors of new types of products which during the processing technologies need less energy and provide a better quality. The issue of reducing energy costs, minimizing waste, minimizing the impact of destructive factors, the preservation of useful properties and ways of products naturalness and safety are considered. The issue of preservation of useful properties for the human organism in food processing tomato carotіnoid lycopene is as an example considered. The main content of the study is analysis of existing in the world methods of processing tomatoes to identify the latest which will allow manufacturers to reduce energy costs, waste, improve product quality and expand its range.
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Last modified: 2017-10-28 05:12:16