AR052209A1 - A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE - Google Patents

A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE

Info

Publication number
AR052209A1
AR052209A1 ARP060100781A ARP060100781A AR052209A1 AR 052209 A1 AR052209 A1 AR 052209A1 AR P060100781 A ARP060100781 A AR P060100781A AR P060100781 A ARP060100781 A AR P060100781A AR 052209 A1 AR052209 A1 AR 052209A1
Authority
AR
Argentina
Prior art keywords
technological
tomate
pure
dehydration process
form laminated
Prior art date
Application number
ARP060100781A
Other languages
Spanish (es)
Inventor
Sergio Adrian Giner
Leda Giannuzzi
Cecilia Fiorentini
Original Assignee
Sergio Adrian Giner
Leda Giannuzzi
Cecilia Fiorentini
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sergio Adrian Giner, Leda Giannuzzi, Cecilia Fiorentini filed Critical Sergio Adrian Giner
Priority to ARP060100781A priority Critical patent/AR052209A1/en
Publication of AR052209A1 publication Critical patent/AR052209A1/en

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Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

Un proceso tecnologico para tomates caracterizado por cortado, desemillado, triturado hasta formar un puré, escaldado y que con el agregado de polidextrosa, sacarosa, pectina y ácido cítrico al ser extendido en forma de lámina y posteriormente secado en aire caliente a 60sC durante un tiempo suficiente para alcanzar una actividad acuosa menor a 0,7, permite obtener un producto deshidrato con buena aceptabilidad organoléptica.A technological process for tomatoes characterized by cutting, unmilling, crushing until mashed, scalding and with the addition of polydextrose, sucrose, pectin and citric acid to be extended in sheet form and subsequently dried in hot air at 60sC for a while sufficient to achieve an aqueous activity of less than 0.7, it allows to obtain a dehydrate product with good organoleptic acceptability.

ARP060100781A 2006-03-02 2006-03-02 A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE AR052209A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP060100781A AR052209A1 (en) 2006-03-02 2006-03-02 A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP060100781A AR052209A1 (en) 2006-03-02 2006-03-02 A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE

Publications (1)

Publication Number Publication Date
AR052209A1 true AR052209A1 (en) 2007-03-07

Family

ID=37820486

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP060100781A AR052209A1 (en) 2006-03-02 2006-03-02 A TECHNOLOGICAL DEHYDRATION PROCESS TO FORM LAMINATED GELS FROM PURE DE TOMATE

Country Status (1)

Country Link
AR (1) AR052209A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351139A1 (en) * 2010-07-19 2011-02-01 Carlos Cabrera Duran Procedure for the elaboration of a edible product from the tomato (Machine-translation by Google Translate, not legally binding)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351139A1 (en) * 2010-07-19 2011-02-01 Carlos Cabrera Duran Procedure for the elaboration of a edible product from the tomato (Machine-translation by Google Translate, not legally binding)

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