Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation
E.E. Badin, María M. Mercatante, Rodolfo H. Mascheroni, Roberto Quevedo, Albert Ibarz, Pablo D. Ribotta, Alejandro Rafael Lespinard
Topics & Concepts
Ascorbic acidLycopenePasteurizationChemistryThermal conductivityHeat transfer coefficientHeat transferMaterials scienceThermodynamicsCarotenoidFood scienceComposite materialPhysicsFood Drying and ModelingMicrobial Inactivation MethodsPostharvest Quality and Shelf Life Management