Representative samples were collected from commercially produced aseptic hot break tomato paste during 11 months of ambient storage time. Serum viscosity of the hot break tomato paste was analyzed at each sampling interval and compared to the initial serum viscosity measured at the time of manufacturing. As storage time increased, serum viscosity decreased. After 6 months of storage, 16 - 27% reduction of serum viscosity was observed in the hot break tomato paste. To evaluate the effects of the heating process on hot break paste serum viscosity, the paste samples were reconstituted with water to the same level of tomato solids as typical finished products using hot break paste. The diluted paste was heated at 95 °C for 3 min. and serum viscosity was measured. As a result of the heating process, serum viscosity was found to recover slightly closer to time of manufacture levels at up to 6% of initial values.

Effects of storage and heating on serum viscosity of hot break tomato paste

251st National Meeting (2016)

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