The Postwick value often represents the rheological characteristics of tomato paste for units manufacturing it. The Postwick scale was used to arrive at this number since it is the best indicator of how tomato products with a high concentration of solids will flow. The functional components of Bostwick symmetry are outlined below. Create a dough Bostwick consistency scale. The best place to keep a clean, dry Bostwick consistency meter is in a flat, dry cabinet at room temperature (about 250 degrees Celsius). The apprentice's performance is up to par. Mix the paste until there are no remaining tomato paste or paste lumps and dilute it to 12 Brix. Everyone in here is here. Using a straight edge, scrape the top of the chamber clean of any excess debris. After 30 seconds, the door is opened, and the ketchup's movement is recorded in millimeters. One can measure the putty's viscosity by the length it stretches. To a greater extent, the dough shrinks as the viscosity increases. Tomato paste meeting the requirements of the present invention has a Postwick value of no more than 13 cm at 12 Brix, and preferably no more than 12 cm. The innovation calls for a back core value of between 3 and 8 cm at 12 Brix, with a preference for a range of 3.5-7 within centimeters. 
As part of the present invention, a thermal crushing technique is used. The Bostwick value of 12 Brix for dough prepared by the cold breaking procedure will be slightly higher after being handled in the aforementioned manner. The range of normal measurements is 7–12 cm, with 8–11 cm being optimal and 8–10 cm is preferred. When compared to the value of a paste made from undried tomatoes of the same type, the post-wicking value of the product manufactured in accordance with the present invention is typically larger than 122%, more preferably greater than 111%, and most preferably greater than 107%. Yield point, also represented in Pa, is another popular metric for describing the flow characteristics of viscous materials. Viscous flow can be calculated using the shear tension and shear rate. The "Yield Point," referring back to the graph, is the shear stress at which the material begins to flow (apparent viscosity vs. shear stress data). The flow rate at pressure over the yield point roughly correlates with the shear stress. Common conditions for determining the yield point using a hygrometer and a blade mandrel are as follows. Paste samples were brought to room temperature and standardized to 12 Brix before testing. In order to maintain a constant 25°C in the sample chamber during the test, the physical flow meter and water bath heating system were turned on 30 minutes beforehand. 
The chamber was filled to full with the ketchup that had been put through its paces. Dough engulfs the spindle as it sinks. During the stress test, the shear stress was increased while 60 measurements were taken at intervals of 5 seconds (i.e., 300 seconds, 5 minutes). The slurry's yield point (Pa) was determined using the Herschel-Bulkily technique. The preferred crop point for the ketchup of the present invention is between 25 and 60 Pa, and the most preferred crop point is between 30 and 55 Pa, with a range of 20 to 75 Pa. More specifically, the pastes formed according to the invention should have a yield point difference of no more than 20%, preferably no more than 15%, and preferably no more than that of control pastes manufactured from undried tomatoes. Over 10% In accordance with a second aspect of the present invention, a technique is offered for generating a food-safe processed tomato product by combining the tomato paste formed by the previously disclosed methods with one or more food additives. Containing edible tomato processed goods. At least 10% by weight, based on the weight of the tomato compound's dry solids. All lines of grape concentrate showed the greatest Brix increase compared to the control and LA3935 groups. Fruit in the outdoors does not achieve its full Brix potential because it dries more slowly than it does in greenhouses.
Regardless, the LA3935 series achieved 7 degrees Brix, in stage 3, but inclement weather prevented subsequent harvesting. For the purposes of the present invention, the term "edible processed tomato product" refers to any food or beverage product that includes a blend of natural soluble and insoluble tomato compounds, such as a product that includes a portion of the whole tomato fruit. According to the present invention, for other materials, the product may be semi-solid or liquid-solid. Tomato fruit that is harvested and sold to consumers without undergoing additional treatment that alters the fruit's physical condition is not considered processed. In addition, the term "edible" as used in this article means that the product must be acceptable for human or animal feeding and ingestion, particularly by humans. Typical examples of edible processed tomato products according to the present invention include pasta, pasta sauce, pizza topping, tomato sauce, tomato sauce, and similar things. The edible processed tomato product is selected from the group consisting of pasta, pasta sauce, pizza topping, tomato sauce, tomato sauce, tomato soup, tomato sauce, tomato sauce, tomato juice, tomato powder, tomato cubes, chopped tomatoes, chopped tomato sauce, and tomato center, according to a particularly preferred embodiment of the present invention. Sugar, salt, spices, herbs and other plant components, thickeners, stabilizers, preservatives, and the like are the common food ingredients used to produce processed tomato products, as understood by those educated in the art. To achieve the desired flavor profile, the edible processed tomato product of the present invention preferably contains at least 10% by weight of tomato compounds based on the weight of dry solids. 
Preferably, the product contains at least 20% by weight, preferably at least 30% by weight, and preferably at least 40% by weight, depending on the weight of dry solids of tomato growth-promoting components. The fundamental purpose of Shiva's business is to serve the needs of clients worldwide with the finest organic products. Modifying one's food and way of life is advocated as a means to better health as part of this effort. If you take our advice, you can cut down on your time spent resting and eating. Evaluate the challenges you're facing and figure out how to tackle them best. We never recommend a product from a third party until we are certain it meets all of our rigorous quality and safety requirements because we care about the health and well-being of our customers and communities.
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