Abstract: | During technological process of manufacture of the monoconcentrated tomato, the crushed fresh tomato is preheated and filtered. The juice obtained is concentrated, pasteurized and then sterilized. In order to evaluate the variations of the physicochemical parameters according to the technological process, it is used the normalized standard methods. The liners correlations coefficients are calculated with the MiniTab software. At the time of preheating and filtration, the levels of Brix, ascorbic acid, α-tocopherol, reducing sugars, β-carotene, lycopene, proteins, the color and the brightness decrease. At the level of concentration, there is an increase in these parameters. During pasteurization and sterilization, levels of Brix, ascorbic acid, α-tocopherol and reducing sugars decrease while levels of lycopene and β-carotene, the color and the brightness increase. The protein content remains stable. Throughout the technological process, some parameters have similar variations way. The existence of linear and non-linear relationships between specific physicochemical parameters is proven. |
