THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE
During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicochemical parameters according to the technological pr...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-10-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4932 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849704554635984896 |
|---|---|
| author | ABIR BECHEKER * AISSA BOUTEBBA |
| author_facet | ABIR BECHEKER * AISSA BOUTEBBA |
| author_sort | ABIR BECHEKER * |
| collection | DOAJ |
| description | During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicochemical parameters according to the technological process, it is used the normalized standard methods. The liners correlations coefficients are calculated with the MiniTab software. At the time of preheating and filtration, the levels of Brix, ascorbic acid, α-tocopherol, reducing sugars, β-carotene, lycopene, proteins, the color and the brightness decrease. At the level of concentration, there is an increase in these parameters. During pasteurization and sterilization, levels of Brix, ascorbic acid, α-tocopherol and reducing sugars decrease while levels of lycopene and β-carotene, the color and the brightness increase. The protein content remains stable. Throughout the technological process, some parameters have similar variations way. The existence of linear and non-linear relationships between specific physicochemical parameters is proven. |
| format | Article |
| id | doaj-art-4d41a9a0c89c4ff79b3c8d51ece172c8 |
| institution | DOAJ |
| issn | 1582-540X 1582-540X |
| language | English |
| publishDate | 2019-10-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-4d41a9a0c89c4ff79b3c8d51ece172c82025-08-20T03:16:43ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X1582-540X2019-10-01203339352THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUEABIR BECHEKER *0AISSA BOUTEBBA1Badji Mokhtar University, Faculty of sciences, Department of biochemistry, B.P. 12, Sidi- Ammar 23000, Annaba, Algeria Badji Mokhtar University, Faculty of sciences, Department of biochemistry, B.P. 12, Sidi- Ammar 23000, Annaba, Algeria During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicochemical parameters according to the technological process, it is used the normalized standard methods. The liners correlations coefficients are calculated with the MiniTab software. At the time of preheating and filtration, the levels of Brix, ascorbic acid, α-tocopherol, reducing sugars, β-carotene, lycopene, proteins, the color and the brightness decrease. At the level of concentration, there is an increase in these parameters. During pasteurization and sterilization, levels of Brix, ascorbic acid, α-tocopherol and reducing sugars decrease while levels of lycopene and β-carotene, the color and the brightness increase. The protein content remains stable. Throughout the technological process, some parameters have similar variations way. The existence of linear and non-linear relationships between specific physicochemical parameters is proven.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4932filtrationmonoconcentrated tomatophysicochemical parametersthermic treatmentstomato juice |
| spellingShingle | ABIR BECHEKER * AISSA BOUTEBBA THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry filtration monoconcentrated tomato physicochemical parameters thermic treatments tomato juice |
| title | THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE |
| title_full | THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE |
| title_fullStr | THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE |
| title_full_unstemmed | THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE |
| title_short | THE VARIATIONS OF THE PHYSICOCHEMICAL PARAMETERS OF THE MONOCONCENTRATED TOMATO ACCORDING TO THE TECHNOLOGICAL PROCESS VARIATIONS DES PARAMETRES PHYSICOCHIMIQUES DU MONOCONCENTRE DE TOMATE EN FONCTION DU PROCESSUS TECHNOLOGIQUE |
| title_sort | variations of the physicochemical parameters of the monoconcentrated tomato according to the technological process variations des parametres physicochimiques du monoconcentre de tomate en fonction du processus technologique |
| topic | filtration monoconcentrated tomato physicochemical parameters thermic treatments tomato juice |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4932 |
| work_keys_str_mv | AT abirbecheker thevariationsofthephysicochemicalparametersofthemonoconcentratedtomatoaccordingtothetechnologicalprocessvariationsdesparametresphysicochimiquesdumonoconcentredetomateenfonctionduprocessustechnologique AT aissaboutebba thevariationsofthephysicochemicalparametersofthemonoconcentratedtomatoaccordingtothetechnologicalprocessvariationsdesparametresphysicochimiquesdumonoconcentredetomateenfonctionduprocessustechnologique AT abirbecheker variationsofthephysicochemicalparametersofthemonoconcentratedtomatoaccordingtothetechnologicalprocessvariationsdesparametresphysicochimiquesdumonoconcentredetomateenfonctionduprocessustechnologique AT aissaboutebba variationsofthephysicochemicalparametersofthemonoconcentratedtomatoaccordingtothetechnologicalprocessvariationsdesparametresphysicochimiquesdumonoconcentredetomateenfonctionduprocessustechnologique |