Tomato juice

The aim of this study is to simulate water evaporation and change of tomato juice concentration during vacuum concentration. Mathematical and simulation models for vacuum condensate system are proposed and implemented.

8p vihawkeye 26-05-2023 11 4   Download

Immobilizing bacteria on sodium alginate brings about some incomparable advantages such as enhancing cell viability, strengthening spore stability, protesting against a number of physicochemical conditions, assuring simple implementation procedures and low-cost preservation.

5p vilexus 30-09-2022 10 3   Download

Being a tropical delicious fruit papaya is favored due to its yellowish orange colored soft sweet ripe pulp as well as green fruit as culinary purpose. The plant is commonly propagated by seeds and the seed germination is greatly affected by seed treatment to overcome barrier of germination from sarcotesta as well as the inhibitors present beneath the seed coat. In the present experiment seeds of Ranchi variety were soaked for 24 hours in the solutions of coconut water @ 50%, tomato juice @ 20%, cow urine @ 20%, GA3 @ 200ppm, NAA @ 200ppm, KNO3 @ 0.

6p angicungduoc6 22-07-2020 16 1   Download

Tomato (Solanum lycopersicum Mill.) is the most popular vegetable world-wide. It is used as a fresh vegetable and also can be processed and canned in the form of paste, juice, sauce, powder or as a whole. The ripe fruits are good source of vitamin A, B and C which add a wide range of colour and flavour to the food. Recently, it started gaining more medicinal value because of the antioxidant property of ascorbic acid and lycopene content. The tomato is known to be affected by different diseases caused by fungi, bacteria, viruses and nematodes.

7p trinhthamhodang1213 02-06-2020 8 0   Download

The present study was carried out to know the performance of cherry tomato genotypes for different traits attributing for growth, yield and quality in cherry tomato at the Division of Vegetable Crops College of Horticulture, Bagalkot (Karnataka), India during the period between September 2015 to February 2016. Among the genotypes used for investigation BCT-8 showed highest plant height (126.20 cm), highest number of primary (6.3) and secondary branches (13.5) and highest yield per plant in (1779.6g). Highest TSS was registered in BCT-27 (8.

7p chauchaungayxua5 08-05-2020 33 1   Download

Tomatoes Juice Agar: an alternative media for the cultivation of some Aspergillus species was investigated. The aim of this study was to determine the efficacy of TJA to cultivate Aspergillus species. Tomato juice agar (TJA) was prepared by combining filtrate of tomatoes, glucose powder and nutrient agar for the cultivation of some Aspergillus species. Phytochemical and proximate composition of the TJ filtrate was also determined. The TJA was suitable for the growth of Aspergillus niger, Asprgillus flavus and Aspergillus fumigatus.

6p angicungduoc4 26-04-2020 7 0   Download

Tomato though botanically a fruit is generally considered as vegetable because of the way in which it is consumed. Fresh tomatoes are very refreshing and appetizing but cannot be stored for a long period. During peak season, about 25% of the produce is spoiled due to mishandling and such losses can be avoided by converting tomatoes into different value added products. Tomato can be processed into pulp, paste, puree, juice, ketchup and sauce. In India, tomato sauce and ketchup are very popular.

12p nguathienthan4 21-04-2020 3 0   Download

The carrot and tomato juice (70:30) with 180 Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours was standardized for development of probiotic carrot and tomato beverage. Various physico-chemical attributes of the beverage like TSS, titratable acidity, pH, total sugars, reducing sugars and non-reducing sugars. The color was found to orange red which was most acceptable for carrot and tomato based beverage. Further, viscosity of beverage was found to be decreased with increase in temperature.

8p chauchaungayxua3 07-02-2020 32 3   Download

The carrot and tomato juice (70:30) with 180Bx inoculated using 10% mixed culture of L. acidophilus and S. boulardii (1:1) and fermented for 20 hours. The microbiological analysis showed that prepared beverage contained optimum level of cultures i.e. 8.5 x109 CFU/mL and yeast and mold 4.5x109 CFU/mL was free from any traces coli-form bacteria. The loss of viability of probiotic cells that is L. acidophilus and Sacchromyces boulardii cultures were observed in beverage stored at refrigeration conditions for 28 days.

7p kequaidan2 13-12-2019 18 0   Download