Influence of ultrasound on quality of processed tomato paste in the innovative technology.
2024
In order to produce healthy tomato paste, innovative technology using 40 kHz ultrasound has been developed. Ultrasound performed sterilization in vacuum of the tomato juice at a temperature of 46°C. Ascorbic acid remained unchanged. Tomato paste samples were also produced using a heating production method at 85-100°C, where the vitamin C content was reduced by 98% compared to the original raw material. Due to the low content of vitamin C in tomato (10 mg%) and to increase its concentration in tomato juice, red sweet pepper was added in a tomato/pepper at 21:1 ratio. The pepper also enhanced the red color of the tomato paste. In order to reduce the pH of tomato juice, before preparing tomato paste, citric acid was added to it. The pH of the resulting product ranged from 3.6 to 3.8. All samples were stored in a refrigerator at 5-8°C. One year after production, microbiological analyzes were carried out to identify mesophilic aerobic and facultative anaerobic microorganisms. No colony-forming units were detected in any of the samples. No traces of mold or gas accumulation were found in hermetically sealed cans of tomato paste. Tomato paste obtained by an innovative method consumes 2.5-3 times less energy than tomato paste obtained by heating. Tab. 1, Ref. 10.
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