INVESTIGATION OF THERMAL RETENTION IN CARROT AND TOMATO JUICE SERVING AS PRESERVATIVE IN FOOD PROCESSING

  • Rufai Y. Chemistry Department, Federal College of Education, Okene, Kogi State, Nigeria
  • Isyaka M.S. Department of Chemical Science, Faculty of Science, Federal University Kashere, Gombe, Gombe State, Nigeria
  • Isah Y. Department of Chemical Sciences, Federal University, Lokoja, Kogi State
  • Suleiman K. Chemistry Department, Federal College of Education, Okene, Kogi State, Nigeria

Abstract

Consumer interest in health and wellness prompted the food industry to develop alternative processing technological solutions for preserving food. As such, the level of heat retention in both and combined food processing were measured at room temperature, at interval of five (5mins) for heating and one (1min) for cooling of various samples. Classical method was used, taken all readings with thermometer. Heat treatment does not affect phenolic content and the calcium (Ca) cross linking in the polysaccharides cell wall of the food generally. This provide a helpful tool for understanding the longer at which food can be preserved in combination state ( carrot and tomato) for a broader industrial and domestic relevance. This research paper provides scientific evidence for heat retention during thermal treatment, as it could serve as preservative in food processing.

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Published
2014-11-26
How to Cite
Y., R., M.S., I., Y., I., & K., S. (2014). INVESTIGATION OF THERMAL RETENTION IN CARROT AND TOMATO JUICE SERVING AS PRESERVATIVE IN FOOD PROCESSING. European Scientific Journal, ESJ, 10(33). https://doi.org/10.19044/esj.2014.v10n33p%p