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Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12759/
http://dx.doi.org/10.1111/jfpe.12464
 
Title Enzyme inactivation of tomato juice by ohmic heating and its
effects on physico-chemical characteristics of concentrated
tomato paste.
 
Creator Makroo, H. A.
Rastogi, N. K.
Srivastava, B.
 
Subject 07 Enzyme Biochemistry
03 Tomato
 
Description Fresh juice of fully ripe tomato was subjected to ohmic heat (OH) treatment (908C for 1 min) and
the effectiveness of treatment was compared with conventional hot break (CT) treatment (908C
for 5 min). PG (Polygalacturonase) and PME (Pectin methyl esterase) enzyme inactivation achieved
by the OH (1 min.) was similar as compared to CT of 5 min. During the kinetic analysis it was
observed that the inactivation of PME & PG enzyme and degradation of ascorbic acid followed
first order trend in ohmic as well as conventional treatment of tomato juice, however total color
change (DE) was found to follow least-squares non-linear parameter algorithm behavior. Thermal
treatments leads to the increased release of phyto-chemicals from the matrix which results in a
significant (p
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/12759/1/J%20Food%20Process%20Eng.%202017%3B40.pdf
Makroo, H. A. and Rastogi, N. K. and Srivastava, B. (2017) Enzyme inactivation of tomato juice by ohmic heating and its effects on physico-chemical characteristics of concentrated tomato paste. Journal of Food Process Engineering, 40. pp. 1-10.