Effects of maturity and processing variables on heat penetration times, firmness, and drained weight of diced tomatoes (Halley Bos 3155 cv)
2002
Ma, W.H. | Barrett, D.M.
The effects of harvest maturity and processing variables on heat penetration times, firmness, and drained weight of Halley Bos 3155 cv diced tomatoes were evaluated. Core and flesh tissue of green and red tomatoes were cut into cubes (1.27 or 1.91 cm per side), calcium treated, and processed at either 90.5 or 96.1 C. Water and tomato juice were used as processing and cooling mediums. Heat penetration time was determined mainly by dice size and type, while firmness was determined by dice type and calcification. Heat penetration times were faster into 1.27 cm dices. Green cores heated fastest followed by red cores, then red dices. Red cores were significantly firmer than red dice in both raw and processed samples, possibly due to greater amounts of lignin and less locular tissue. Drained weight, which averaged 75 to 88%, did not correlate to any of the maturity or processing variables.
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