Effect of processing on nutrients in tomato products

Ergasheva Muhabbat Komil Kizi

GREEN ECONOMY AND DEVELOPMENT, 2025, vol. 3, issue 6

Abstract: The article provides an overview of the technological process involved in the production of tomato paste, focusingon factors that influence its quality and nutritional value. Specific attention is given to thermal treatment techniquessuch as cold-break and hot-break methods, and the impact of pressure, temperature, and brix level on viscosity andconcentration.

Keywords: Cold-break; hot-break; heating; boiling; vacuum; concentration; pressure; brix level; viscosity (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:teu:ged000:v:3:y:2025:i:6:id:5970

DOI: 10.5281/zenodo.15730750

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