Changes and influence of aggressive tomato based food stuffs on Al-tubes during storage

Physico-chemical characteristics of concentrated tomato products and ketchup as well as their influence on packaging materials were investigated. For this purpose colour, acidity, hydroxymethylfurfural (HMF), and pH and rH values were determined. Porosity of organic coating on aluminium tube was det...

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Bibliographic Details
Main Authors Mesic, Z. ("Podravka", Koprivnica (Yugoslavia). Istrazivanje i razvoj), Galic, K, Berkovic, K, Cikovic, N
Format Conference Proceeding
LanguageEnglish
Published Novi Sad (Yugoslavia) Tehnoloski fakultet 01.05.1990
Subjects
ACIDEZ
ACIDITE
ALMACENAMIENTO
ALUMINIO
ALUMINIUM
COLOR
COULEUR
DETERIORATION
DETERIORO
ENROBAGE
HMF
MATERIALES DE EMPAQUE
MATERIAU DE CONDITIONNEMENT
PERMEABILIDAD
PERMEABILITE
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICOCHIMIQUE
REVESTIMIENTO
SALSAS
SAUCE
STOCKAGE
TECHNIQUE ANALYTIQUE
TECNICAS ANALITICAS
TOMATE
YOUGOSLAVIE
YUGOSLAVIA
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Summary:Physico-chemical characteristics of concentrated tomato products and ketchup as well as their influence on packaging materials were investigated. For this purpose colour, acidity, hydroxymethylfurfural (HMF), and pH and rH values were determined. Porosity of organic coating on aluminium tube was determined by chemical (Alizarine S) and elektrochemical (Ettinger) methods. Investigations were carried out in fixed intervals during nine months of storage at 277 K. A correlation between physico-chemical changes of food stuff and packaging material deterioration was determined.
Bibliography:Q80
J12
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