Estudio para la conservación de tomate mediante tratamiento térmico en Mozambique
Sacama, Francisco Domingos
Fernández García, Teresa
Maté Caballero, Juan Ignacio
info:eu-repo/semantics/openAccessAcceso abierto / Sarbide irekia
Trabajo Fin de Máster/Master Amaierako Lanainfo:eu-repo/semantics/masterThesis
In Mozambique, about 50 % of the tomato produce are wasted due to negligence, defective marketing system and lack of processing facilities. During the peak season tomato is sold at low prices due to larger supplies resulting in less return to growers. In addition, the demand for processed vegetable and fruit products is increasing progressively. Therefore, there is a potential market for processed tomatoes. Mozambique has got three agro ecology zones as Chokwe, Sussundenga, Nampula and Niassa district were produce tomato fruits, with production rate 63,6; 10,8; 7,2 and 18,4 %, respectively. Foods processing as fruits and vegetable are one of prevention method from getting spoilt for a long period of storage. The color, taste and nutritive value of the food are also preserved. Tomato (Lycopersicon esculentum Mill.) is considered as prize vegetable throughout the Worlds and extensively commercialized in fresh condition as well as for the preparation of various food products. It could be heat processing in order to get tomato products as tomato pulp, paste, juice, ketchup, sauce and puree. The main objective of this work is to study the effect of heat-treatment on tomato quality (Roma variety) and measure rheological and chemical parameters. Tomato fruits were processed according reference methods. First tomato fruits were washed with water contains sodium hypochlorite solution (65 ppm of active chlorine) and cleaned with potable water. It was color and physical state sorted, and then triturated in machine. The hot-break processing was done in range of temperature and time of inactivation of enzymes methylesterase and polygalacturonase. The juice is concentrated in two systems (vacuum evaporator and atmospheric evaporator), when the puree samples (15 % Brix) was already, it was pasteurized in water bath and water spray retort. Quality parameters analysis was conducted according Reference Methods of Analysis (AOAC 2000 and UNE Standards) and the parameters were: Color, Lycopene concentration, Ascorbic acid concentration, Consistency, Brix degree, pH, Acidity. In each step of process samples were taken to analysis and then stored in environment condition during 24 hours. Data from this study concluded that processing of tomatoes in defined condition as pre-heating tomatoes fruits before triturating; heating tomato juice at 80,0 ºC, 16 minutes of hot-break; concentrate in vacuum evaporator, and pasteurize were optimal conditions to get tomato puree without considerable loss of components.
Máster Universitario en Tecnología y Calidad en las Industrias Agroalimentarias / Unibertsitate Masterra Nekazaritzako Elikagaien Industrietako Teknologian eta Kalitatean