INFLUENCE OF BLANCHING PARAMETERS ON COLOR CHARACTERISTIC OF TOMATOES
UDC 664.8/.9:664.843
POTAPOV V.,
doctor of technical sciences, professor,
KharkivState Universityof Food Technology and Trade
LETUTA T.,
candidate of technical sciences, associate professor,
KharkivState Universityof Food Technology and Trade
DUBININA S.,
lecturer,
KharkivState Universityof Food Technology and Trade
INFLUENCE OF BLANCHING PARAMETERS ON COLOR CHARACTERISTIC OF TOMATOES
The article researches the possibilities of use of optical methods of control to assess the color of tomatoes, processed in 0.5 – 4.0 % water solution of rosehips at different temperature of blanching. According to the results of color characteristics - spectral coefficient of reflection, tone, purity, color brightness and full color distinction – the optimal regime of tomatoes blanching was chosen.
INFLUENCE OF BLANCHING PARAMETERS ON COLOR CHARACTERISTIC OF TOMATOES
POTAPOV V.,
doctor of technical sciences, professor,
KharkivState Universityof Food Technology and Trade
LETUTA T.,
candidate of technical sciences, associate professor,
KharkivState Universityof Food Technology and Trade
DUBININA S.,
lecturer,
KharkivState Universityof Food Technology and Trade
INFLUENCE OF BLANCHING PARAMETERS ON COLOR CHARACTERISTIC OF TOMATOES
The article researches the possibilities of use of optical methods of control to assess the color of tomatoes, processed in 0.5 – 4.0 % water solution of rosehips at different temperature of blanching. According to the results of color characteristics - spectral coefficient of reflection, tone, purity, color brightness and full color distinction – the optimal regime of tomatoes blanching was chosen.
INFLUENCE OF BLANCHING PARAMETERS ON COLOR CHARACTERISTIC OF TOMATOES