Effect of homogenization pressure on consistency of tomato juice.
1995
Thakur B.R. | Singh R.K. | Handa A.K.
Pressurized homogenization of tomato juice at room temperature (28C) leads to an increased consistency and reduced serum separation in the juice. Percentage increase in consistency (as measured by Libby's tube) of hot processed juice from different cultivars ranged from, 95 +/- 3 to 282 +/- 13 s. The magnitudes of change in consistency and serum separation of cold processed juice due to homogenization were smaller than those for hot processed juice. Increases in consistency of cold processed juice ranged from 42 +/- 4 to 213 +/- 10 s. Consistency in all the samples increased with increasing pressure of homogenization up to a pressure of 3000 psi, above which it became constant. Homogenization of juice at higher temperature resulted in a very small increase in consistency. However, the magnitude of increase in consistency decreased with increasing temperature. Serum separation slightly increased at higher pressure of homogenization, after reaching a minimum with increasing pressure initially. In general, the juice with higher initial efflux and serum viscosities showed a larger increase in consistency and greater reduction in serum separation.
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