Tomato goods that are concentrated, such as tomato paste, have been and will continue to be one of the most important product groups produced by the Turkish sector that processes fruit and vegetables. Washing, sorting, and chopping the tomatoes are the first steps in the preparation of ordinary tomato paste. The tomatoes are first diced and then they are mashed. Following the concentration step, the pulp is next packed. The color of the tomato puree is one of the most important aspects in determining its overall quality. For the purpose of assessing color quality, various parameters such as "a/b," TCI, and color angle are utilized. Lycopene is the most common type of carotenoid pigment found in tomatoes, and it is responsible for giving tomatoes their characteristic red color. It has antioxidant properties and also contributes to the prevention of DNA damage. Because of these characteristics, there has been a surge in research efforts aimed at developing better processing agents that maintain the nutritional and organoleptic quality of tomato products.
The variety, growing conditions, and processing parameters of tomato products are the primary factors that influence the nutritional and sensory qualities of tomato products. According to Wilcox, Lycopene made up 78.7% of the color pigment. Electrolysis is a method that involves disrupting the cell walls of plant cells in order to improve juice performance and pulp production. According to the findings of a number of researchers, electrolysis led to an increase in juice and pulp production. Bologa At current densities ranging from 0.1 to 0.2 A/cm2, electrolysis has been shown to both speed up the production process of ketchup and increase the product's quality. In their study on the production of tomato paste, Scheglof found that employing electrolysis resulted in a yield increase of 12%. Additionally, the quality is improved through the process of electrolysis. According to McClellan, the application of electrolysis to the extraction of apple juice produced better results in terms of color than the application of enzymatic and mechanical extraction methods. However, there does not appear to be any information that has been published regarding the impact that electrolyte treatments have on the color of purees and ketchup.
The objective of this research was to investigate the impact that electrolyte wall separation has on the color quality of tomato puree as well as the amount of lycopene that it contains. Tomato paste is made from tomatoes from the Rio Grande variety. Remove the stems and chop the tomatoes. The heating of chopped tomatoes can be accomplished in one of three distinct ways: through the use of steam injection, through the application of electrolysis, or through a combination of steam and electrolysis (SE). After the tomatoes had been chopped and heated, a two-step paste was used to knead them and concentrate them to a TDS level of 16.8 0.8%. Pasteurize the tomato paste in glass jars at 100 degrees Celsius for thirty-five minutes. Comparison of the lycopene content and color of raw and pasteurized mash. After crushing, the temperature at which the fracture occurred or the preheat temperature was measured was 89, 93, and 32 degrees Celsius, respectively, for the S, SE, and E methods. It presents the temperatures reached during the preheating process as well as the percentages of solid material present in the samples for each of the various fracturing techniques. The electrolysis method operates at temperatures that are significantly lower than those required by the steam approach. Although the difference was not statistically significant, the temperature obtained using the combined technique was greater than the temperature obtained with steam preheating. It's possible that the problem is caused by heating resistors.
Increasing the temperature at which ketchup is refracted has a detrimental impact on the color of the condiment. Temperatures of the fractions as well as the total and dissolved solids contents of the mashed samples that were produced by the various preheating procedures. It displays the color values of both the raw material and the mash samples that were taken. As can be seen, both the S and the SE samples have "A" values that are greater than those of the E sample. It's possible that the sugar caramelized, causing this effect. During the crushing operation, steam at a high temperature is utilized. The A values for cold mash were reported by Poretta and Polly to be 31.18, whereas the values for heated mash were 27.43. The "b" value, on the other hand, goes down when the breakdown temperature goes down, in contrast to the "a" value, which stays the same. At break temperatures of 99 and 27 degrees Celsius, respectively, the ketchup had b-values of 12.9 and 11.5, as determined by Lu. Low-sugar tomato pastes, which range in NTSS content from 8% to less than 24%, are referred to as tomato puree. Unfortunately, in the United States, tomato puree can sometimes be referred to as "tomato pomace." If it satisfies the requirements of the law, tomato puree can also be referred to as "tomato juice concentrate" in the United States. This adds an additional layer of complexity to the situation. Tomato serum is just tomato juice that has been filtered or centrifuged in such a way that all of the suspended solids have been removed. It is possible to separate it using centrifugation in tomato juice, tomato puree, or tomato paste. The concentrated form of tomato serum is known as tomato syrup. When tomatoes are mashed to produce pastes and purees, the enzymatic polymerization of pectin by PG and PME can result in a significant reduction in product viscosity if steps are not taken to enzymatically denature PG and PME by "thermolysis."
This is because the enzymatic polymerization of pectin is a step in the production of pectic enzymes. 66 degrees Celsius, becoming inactive only at approximately 82 degrees Celsius. Therefore, in order to achieve "hot on," the tomato pulp needs to be heated to 82 degrees Celsius or higher as quickly as possible in order to denature the PG and PME, keep as much bacterial material as possible, and keep the underlying viscosity. However, even if the tomato pulp that has been crushed is heated up very rapidly, there will still be some loss of bacterial material. Our business has expanded significantly over the past few years as a direct result of the rising demand for sauces. People from many areas of life have been drawn to the organization's guiding ideals and long-term vision for the future, which has resulted in a major rise in membership numbers over the past few decades. The superior level of service that we offer to our customers is directly attributable to the level of dedication and hard work that we put forth. The most cutting-edge technological innovations that we have created have been purchased by customers from all around the world. We have to be able to reach customers in every region of the world if we want to keep our rate growing at the same rapid pace. Please fill out the form on our website so that one of our dedicated sales specialists can get in touch with you during business hours to discuss your individual sales goals and how we can assist you in achieving them, and we will do so as soon as possible.