Abstract

MICRO TOXINS AND ORGANOLEPTIC PROPERTIES OF PROCESSED TOMATO PASTE USING ULTRASOUND, DETERMINATION OF ULTRASOUND SPECIFICATIONS

Danelia G.*, Andriadze G. and Gelovani N.

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Abstract

The latest modern science considers vegetables as a vital product, which is an important part of any country's agricultural policy. Although their specific share is quite diverse, vegetable has an important place in Georgia. We are focused on the most popular vegetable - tomato, which is used by the public throughout the year both raw and canned. Attention should be paid to technical ripening and canning processes of tomato, where sanitary-hygienic conditions, must be followed which are developed by regulations and have certain requirements. The aim the research is to analyze selected innovative non-thermal processing technologies in tomato paste, to characterize their effectiveness in ensuring the quality and shelf life of tomato paste, aspects of technology sustainability and new trends. Using advanced technology, biologically valuable and ecologically pure tomato paste without emulsifiers was developed. Two technological methods were use to process tomato paste. By the first method tomato paste was processed using heating the tomato puree at 85-100°C and evaporate water to obtain tomato paste with about 25 %, brix. Canning process was at 100- 104°C, 15min. By another method tomato paste was processed at 46°C, using 40kHz, 60w ultrasound. Processed product was canned at 46°C in sterile cans. No additional sterilization performed. The chemical and microbial analyzes were performed. No Vitamin C reduction and aerobic on anaerobic microbes found in tomato paste processed using ultrasound. Vitamin C was reduced in the product obtained by industrial method using heating at 85-100°C. The processing of the product using innovative technology consumed less energy by 2.5 times with comparing the industrial method.

Keywords: tomato, tomato paste, ultrasound, vitamin C, sterilization.