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Microwave drying behaviour of tomato slices
drying rate diffusion moisture content colour analysis
2014/2/24
The microwave drying behaviour of tomato slices was investigated experimentally to determine the effects of microwave power on the drying rate, energy consumption, and dried product quality in terms o...
Progressive Freeze-Concentration of Tomato Juice
freeze-concentration partition constant ice front
2009/7/7
Progressive freeze-concentration was applied to concentrate tomato juice. Effective partition constants of the solute between the solid and liquid phases were experimentally determined for total solid...
Effect of Sulphur Fertilisation on Lycopene Content and Colour of Tomato Fruits
tomatoes lycopene colour sulphur nitrogen fertilisation
2014/3/10
The effects of different sulphur (S) fertilisers (ammonium, sodium, potassium and calcium sulphates) in combination with nitrogen (N) on plant growth, yield and quality of fruits were investigated in ...
Textural and flavour characteristics of commercial tomato ketchups
tomato ketchup rheology sensory characteristics
2014/3/7
A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A...
Thin-layer Drying Behaviour of Organically Produced Tomato
Organic tomato drying diffusivity activation energy
2008/10/26
Drying kinetics of organically produced tomato slice was studied in a conventional hot-air dryer. The samples were dried at 50, 60 and 70°C air temperature with control and blanching as pretreatments....
Thin-layer Drying Behaviour of Organically Produced Tomato
Organically Produced Tomato Thin-layer
2016/5/31
Drying kinetics of organically produced tomato slice was studied in a conventional hot-air dryer. The samples were dried at 50, 60 and 70°C air temperature with control and blanching as pretreatments....
Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...
Selection of Lactic Acid Bacteria Suitable for Fermented Tomato Juice and Changes in Components Due to Fermentation
diacetyl acetoin nutritional requirement carotenoid
2010/11/23
In order to optimize production of fermented tomato juice, suitable lactic acid bacteria were selected, and the changes in constituents during fermentation were investigated. Fermentation and sensory ...