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COLOUR OF TOMATO PUREES AND ITS CHANGES DURING STORAGE.

[In German. / En allemand.]

Author(s) : DRDAK M., SORMAN L.

Type of article: Article

Summary

THE AA. REPORT THEIR OBSERVATIONS ABOUT THE CHANGES IN THE COLOUR OF TOMATO PUREES DURING THEIR STORAGE AT 258, 293 AND 310 K (-15 , 20 AND 37 C) FOR 36 WEEKS, DETERMINING THEIR TOTAL CONTENT OF CAROTENOID, HMF (5-HYDROXYMETHYLFURFURAL-2) BY ABSORPTION AND WATER SOLUBLE PIGMENT. THE RESULTS, GIVEN IN THREE TABLES, SHOW THAT THE HIGHER THE STORAGE TEMPERATURE, THE HIGHER THE COLOUR DETERIORATION. THESE CHEMICAL CRITERIA WERE SUPPLEMENTED BY THE MEASUREMENT OF COLOUR USING THE HUNGARIAN PHYSICAL PROCESS. U. D. /G. G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-0109
  • Languages: German
  • Source: Ind. Obst- Gemüseverwert. - vol. 64 - n. 12
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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