Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum lycopersicum cv. OG) Sauce Using Rotary Vacuum Evaporation.
Kinetics of water removal and total soluble solid (TSS) content change of black cherry tomato (cv. OG) sauce by rotary vacuum evaporation (RVE) were investigated. The effect of different vacuum conditions (vacuum levels and boiling temperatures of 500 mmHg - 80° C, 550 mmHg - 75°C, 600 mmHg - 70°C a...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 8; no. 3; pp. 1037 - 1046 |
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| Autores principales: | , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Dec2020
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| Acceso en línea: | Ver este registro en EBSCOhost |