Effect of processing methods on the loss of lycopene content in tomato
2003
Praphan Pinsirodom(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro-Industry)
Effect of processing methods (heat treatments, cold storages, and hot air drying) on the loss of lycopene content in tomato was studied. It was found that all the processing methods studied significantly caused the loss of lycopene content in tomato (p LT 0.05). The hot air drying of tomato resulted in the greatest loss of lycopene content (87.7 percent loss after drying at 65 deg C for 24 hr). Heat treatments of tomato pulp by pasteurizing at 72 deg C for 10 min showed 36.1 percent loss of lycopene content, while boiling of the pulp at 100 deg C for 1, 2 and 3 hr caused 63.9, 68.9 and 72.8 percent loss, respectively. In addition, heating of tomato pulp in an autoclave at 121 deg C and 15 psi for 15 min resulted in 49.3 percent loss of lycopene content. Cold and frozen storages of tomato pulp caused the lowest loss of lycopene content. About 20.1 percent and 31.1 percent loss were observed for tomato pulp stored at 5+-2 deg C for 15 days and at-10+-2 deg C for 4 weeks, respectively.
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