This research introduced a modified technology processing whole tomatoes for producing superior tomato suspensions using a twin-screw continue processor at a high temperature with shear for a short period of time (manually feeding rate of 1 kg/min, rotating speed 120 rpm). The effect of temperature (100, 90, and 75 °C) with the presence of shear on rheological properties of tomato suspensions was analyzed. High temperature (100 °C) sheared tomato suspension had desirable viscosity and yield stress, which were significantly higher than the suspensions processed at 90 and 75 °C. The desirable rheological properties of high temperature sheared tomato suspension can be explained by high volume of suspended particles and high viscosity of continuous serum phase. Upon heat treatment with shear at 100 °C, the heat-induced hydration and swelling of tomato cell wall resulted in large particle sizes and promoted the release of solutes to the serum. • High temperature (100 °C) short-term shear produced superior tomato suspensions. • Shear at 100 °C on whole tomatoes resulted in high viscosity, G′, and yield stress. • Superior quality of tomato suspension related to swollen cell wall and viscous serum. • Short-term shear at 100 °C caused high solid content in tomato serum. • An efficient and effective tomato processing method was successfully developed.
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