EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE

Pressurized homogenization of tomato juice at room temperature (28C) l eads to an increased consistency and reduced serum separation in the j uice. Percentage increase in consistency (as measured by Libby's tube) of hot processed juice from different cultivars ranged from, 95 +/- 3 to 282 +/- 13 s. The magnitudes of change in consistency and serum se paration of cold processed juice due to homogenization were smaller th an those for hot processed juice. Increases in consistency of cold pro cessed juice ranged from 42 +/- 4 to 213 +/- 10 s. Consistency in all the samples increased with increasing pressure of homogenization up to a pressure of 3000 psi, above which it became constant. Homogenizatio n of juice at higher temperature resulted in a very small increase in consistency. However, the magnitude of increase in consistency decreas ed with increasing temperature. Serum separation slightly increased at higher pressure of homogenization, after reaching a minimum with incr easing pressure initially. In general, the juice with higher initial e fflux and serum viscosities showed a larger increase in consistency an d greater reduction in serum separation.