A new consistency method for tomato products: the precipitate weight ratio
1983
REP.TM-0529
Details
Title
A new consistency method for tomato products: the precipitate weight ratio
Author
Takada, N.
Nelson, P.E.
Nelson, P.E.
Publication Date
1983
Call Number
REP.TM-0529
Summary
The precipitate weight ratio (PPT) which refers to the weight ratio of precipitate to the initial sample weight after centrifugation was found to be highly correlated with the Bostwick consistency and the efflux viscosity of tomato products. Lower correlation coefficients were found for products containing added ingredients. However, the PPT may be a unique and reliable parameter to evaluate the consistency of tomato porducts before formulation. [AS]
Journal Citation
v.48(5):1460-1462, JOURNAL OF FOOD SCIENCE
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles