Tomato paste packed under nonaseptic conditions. Effects of storage time and temperature on composition characteristics
1994
Villari, G. | Loiudice, R. | Fasanaro, G. | Voi, A. lo | Laratta, B. | Sio, F. de | Castaldo, D. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma (Italy))
إنجليزي. The effect of storage time and temperature on tomato paste (tomato solids not less than 36%) packed in 220-litre plastic drums under nonaseptic conditions were examined. Changes in sugars, acids, colour and metabolities (ethanol, acetic acid, diacetyl, D- and L- lactic acids) of the product during storage at three temperatures (4 deg, 10 deg and 25 deg C) for different times were determined. Values were also obtained for sugar content, volatile acidity and total acidity, all expressed as percentages of tomato solids. These three parameters, required by the Italian decree 428/75, are of prime importance for evaluating tomato paste quality
اظهر المزيد [+] اقل [-]إيطالي. Sono stati esaminati gli effetti della temperatura e del tempo di magazzinaggio su tripli concentrati di pomodoro confezionati in fusti da 220 litri in condizioni non asettiche. Sono state determinate le variazioni degli zuccheri, degli acidi, del colore e dei metaboliti (etanolo, acido acetico, diacetile, acidi D- e L- lattico) nel corso del magazzinaggio a tre differenti temperature (4 gradi, 10 gradi e 25 gradi C). Sono stati inoltre determinati i rapporti zuccheri e l'acidita' volatile, parametri previsti dal DPR 428/75, di particolare importanza per valutare la qualita' del prodotto
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Istituto di Servizi per il Mercato Agricolo Alimentare