Utilization of PP, HMHDPE and HDPE for Packaging of Tomato Products
2007
Azizi, Aslan
For production of quality tomato pulp, Highbrix cultivar of tomato was cultivated. Tomatoes were harvested, washed, crushed and by help of stem enzymes were inactivated .Tomato juice was de-aerated and concentrated to Brix 25. Tomato pulp was heated to 80 oC and packed in HMHDPE, PP and HDPE pouches of 250g in each. Thermal processing time was calculated, the calculated process time was 20 min at 100OC changes in brix and losses of lycopene and no enzymatic browning (NEB) in tomato product during storage at -10, 0, 28 and 40OC were measured the losses were higher at 40OC . Higher storage temperature adversely affected and quality of the product. The pulp in these films can be stored safe if it is kept and below 25OC.
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