Separation, fractionation concentration and drying of food products

Tomato juice fractions and paste produced in an On-Site Study were subjected to a storage study. The fractions and paste were evaluated initially before storage, made into control and recombined purees, and the purees were evaluated. The purees were similar in viscosity, differed somewhat in color and syneresis. The paste and concentrated serum were stored 3 months at 40, 70, 90{degree}F; the pulp was frozen. After storage, control and recombined purees were made; the purees made from 70{degree}F stored paste or serum were thermally processed. These thermally processed purees were stored 3 months at 40, 70, 90{degree}F. After storage, the recombined purees stored at 70 and 90{degree}F showed a viscosity loss within 0.1--0.3 cm of the viscosity loss of the control purees. 19 refs., 16 figs., 20 tabs.