Some technological aspects of the manufacture of tomato juice.

Jayadeviah, H. S. and Tandon, G. L. and Girdhari, Lal. (1956) Some technological aspects of the manufacture of tomato juice. Bulletin of Central Food Technological Research Institute, 5 (7). pp. 23-28.

PDF Bulletin of Central Food Technological Research Institute, Volume-5(7 (1956) 23-28.pdf - Published Version Restricted to Registered users only Download (251kB)

Abstract

Factors affecting the composition Of tomatoes; relationship between its size and dry matter content; varieties suited (or the manufacture of tomato juice which is a cheap source of vitamins A and C; stability of ascorbic acid and carotene as also the technological aspects during the various stages of preparation of juice, etc., are discussed. Factors affecting the quality of the juice; plant sanitation requlrem~ntsto check bacterial spoilage; and processing techniques to avoid the loss of ascorbic acid, are presented for the manufacture of quality juice.

Item Type:	Article
Uncontrolled Keywords:	Tomato juice, manufacture, technology
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2015 05:53
Last Modified:	02 Mar 2015 05:53
URI:	http://ir.cftri.res.in/id/eprint/5441

Actions (login required)

View Item