Tomato puree

Tomato puree of density 1300 kg/m3 is pumped through a 50 mm diameter factory pipeline at a flowrate of 0.00028 m3/s. It is suggested that in order to double production ... 

In inner layers, changes are much the same as during boiling. Tocopherols and tocotrienols present in wheat and rye are partially destroyed during baking. In ordinary wheat bread, losses of a-tocopherol amount to about 25%, but in the case of rye bread, prepared by traditional technology, a loss of about 50% was reported (Piironen et al, 1987). Losses of natural antioxidants in coffee brews and tomato puree were also observed (Nicoli et al, 1997). 

In systems where several carotenoids are involved, the absorption of each carotenoid is governed by interactions among them carotenoids compete for absorption (Furr and Clark 1997). For example, (3-carotene supplementation reduced absorption of dietary lutein and lycopene in humans (Micozzi and others 1992). Tyssandier and others (2002) found that the absorption of dietary lycopene was reduced when a portion of spinach or pills of lutein were additionally administered to the volunteers. Similarly, the absorption of dietary lutein was reduced by consumption of tomato puree or lycopene pills (Tyssandier and others 2002). Furusho and others (2000) demonstrated that liver retinol accumulation in Wistar rats was significantly reduced when a fixed amount of (3-carotene was replaced by a mixture of (3- and a-carotene, suggesting that each one of these carotenoids mutually inhibits the utilization of the other. The proportion of (3-and a-carotene in the mixture used in that study (Furusho and others 2000) simulated that of carrots. 

Packing of wine, water, fruit juices, tomato puree ( bag in box ) Packing of fertilizers and herbicides Packing for cooked meat... 

The Problem Your recipe for lasagna calls for a 16-ounce jar (2 cups) of tomato sauce. You find a can of tomato puree (which you ll have to spice up a bit), and the can contains % liter of puree. How many cans of the puree will... 

The Casson equation is a particular form of equation 3.122 which applies to a number of foodstuffs as well as tomato puree. 

Aroma properties of some alkylthlazoles have been reviewed (30). The most typical alkylthiazole is probably 2-isobutylthlazole. This compound was Isolated from tomato flavor and was described as having a strong green odor resembling that of tomato leaf (31). When added to canned tomato puree or paste at levels of 20 to 50 ppb, 2-lso-butylthlazole develops an intense fresh tomato-like flavor. Most of the alkylthlazoles are described as green, nutty and vegetable-like (32, 33). 

Tomato puree (various pulp contents with two different pulp particle sizes)... 

Yoo, B. and Rao, M. A. 1994. Effect of unimodal particle size and pulp content on rheological properties of tomato puree. J. Texture Stud. 25 421-436. 

A pressurized direct-drive concentric cylinder viscometer system (Figure 3-21) was used to obtain shear rate versus shear stress data on a tomato puree at several fixed temperatures between 76 and 120°C (Figure 3-22), and temperature versus apparent viscosity data at several shear rates on a 4% waxy rice (WR) starch dispersion during gelatinization over the temperature range 30 to 110°C (Figure 3-23) (Rao et al., 1998). The drive motor, torque unit, and concentric cylinder unit and temperature control vessel of a Haake RV2 viscometer system (Haake Inc.) were placed in a chamber (PRC) that could be pressurized to 0.2 MPa (two atmospheres). The temperature control vessel was insulated to minimize heat loss. A eopper-constantan (36 gage wires) thermocouple plaeed in the well of the inner eoneentric eylinder measured the temperature of the test sample. 

Rao, M. A, Cooley, H. J., and Liao, H.-J. 1999. High temperature rheology of tomato puree and starch dispersion with a direct-drive viscometer. J. Food Process Eng. 22 29-40. 

Durham, R.J. and Nguyen, M.H. Hydrophobic membrane evaluation and cleaning for osmotic distillation of tomato puree, J. Membr. Sci., 87(1-2), 181, 1994. 

In a large skillet, heat oil over medium-low heat, making sure it never smokes. Saute onion until softened. Add sweet potato (if using) and saute until tender. Add celery and red pepper saute until tender. Add seasoned tofu and saute until heated through. Stir in tomato puree, cover, and cook for 5 to 10 minutes, or until tomato puree is heated through and flavors have blended. 

Lycopene Retention in Tomato Puree after Different Cooking Times... 

The effects of light irradiation on the content of total lycopene and d.v-isomer in tomato puree are shown in Figures 4.9 and 4.10. The increase in civ-isomers began to occur at the onset of exposure to light. Total lycopene loss as well as d.v-isomer loss increased with light irradiation time. 

Monselise and Berk (1954) first reported on the oxidative destruction of lycopene during the processing of tomato puree. Cole and Kapur (1957b) showed that more than 30% of lycopene was degraded upon heat treatment at 100°C for 3 h in the... 

Monselise, J J. and Berk, Z. 1954. Some observations on the oxidative destruction of lycopene during the manufacture of tomato puree. Bull. Res. Counc. Israel. 4 188-191. 

Sajur, S.A., Saguir, F.M., and Manca de Nadra, M.C. 2007. Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato puree. Food Control 18 594-600. 

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