Articles
Description of the concentrated tomato microflora before heat treatment
Article number
1351_32
Pages
217 – 222
Language
English
Abstract
Once we had the preliminary description of the microflora present in the concentrate, we proceeded to gradually reduce the heat treatment and check its effectiveness at a pilot scale.
The heat treatment time was maintained, but the pasteurization temperature was gradually reduced from 70 to 100°C. All samples were packaged with the same system used on an industrial scale, and the stability over time of the samples obtained was subsequently determined.
The heat treatment time was maintained, but the pasteurization temperature was gradually reduced from 70 to 100°C. All samples were packaged with the same system used on an industrial scale, and the stability over time of the samples obtained was subsequently determined.
Publication
Authors
J.A. García, J.L. Llerena-Ruiz, A. Cid, R. Sánchez, I. Domínguez
Keywords
tomato industry, heat treatment, energy efficiency, microbial description
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