Polymers in Tomato Sauce Production

Tomatoes are eaten fresh in salads and processed for a wide variety of foods. Their nutritional value is in its energy content, carbohydrates (sngars, dietary fiber), fat, proteins, water, and vitamin C. Tomatoes are acidic, making them especially easy to 

Factors effecting membrane performance and system efficiency are the osmotic pressure and the viscosity of the tomato juice as a function of juice concentration, feed velocity, and operating pressure. The rise in temperature increases water flux and the osmotic pressure of tomato juice increases with concentration. Tomato juice forms a gel layer which controls the water flux. In order to eliminate the influence of osmotic pressure which exponentially rises with juice concentration, UF membranes have been nsed which permeate sugars and salts completely. 

The rheological properties of fluid tomato sauce products are important quality parameters. The flow properties of the juice, i.e viscosity and consistency, are determined primarily by the insoluble components [180-186]. The viscosity of the serum, the soluble fraction of the tomato juice after removal of insoluble material, is mainly determined by the polymeric substances, mostly pectin, i.e., the flow 

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