Abstract
The article provides a comparative assessment of the requirements for the quality of ketchup in Russia and the United States. Differences in requirements relate to many indicators, including consistency. It is shown that the viscosity of ketchups is achieved in two ways: by the introduction of a certain amount of thickeners, or the development of recipes based on a special tomato paste made using the Hot Break technology. The task of the study was to determine the viscous characteristics of ketchups of different names, to select equipment for determining the viscosity of products in the factory laboratory conditions and to formulate prescriptions with specified parameters.
Highlights
The article provides a comparative assessment of the requirements for the quality
Differences in requirements relate to many indicators
It is shown that the viscosity of ketchups is achieved in
Summary
Ключевые слова: кетчуп, томатная паста, вязкость, вискозиметр, консистометр, рецептура. Приведена сравнительная оценка требований к качеству кетчупов в России и США. Различия в требованиях касаются многих показателей, в том числе и консистенции. Что необходимая вязкость кетчупов достигается двумя способами: введением определенного количества загустителей или разработкой рецептур на основе специальной томатной пасты, изготовленной по технологии Hot Break. Задача исследования состояла в определении вязкостных характеристик кетчупов различных наименований, подборе оборудования для определения вязкости продуктов в условиях заводской лаборатории и составлении рецептур с заданными параметрами
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