Study On Color Variation During The The Storage Of Small Package Tomato Paste With Aluminum Foil

Tomato sauce is fresh tomato sauce concentrated products, is one of the most popular spices of tomato products. Tomato sauce of Xinjiang is famous for its high content of lycopene, off color, viscosity and the mold index reached the world advanced level, tomato sauce production exports accounted for about a quarter of the world’s total trade ketchup. but quality of tomato paste could be lossed, its shelf life could be shorten and market competitiveness could be reduced because of colour change during storage.In order to define for science and system the mechanisms of colour change of tomato paste during storage,the text will study the regular pattern of colour change during different conditions storage and the main effect factors at first, adding different content of different concentrations of ascorbic acid, amino acids based on determination the change of chemical composition content involves in colour change, then the main reasons caused color change will be determined after the oxidization of ascorbic acid, the degradation of the red pigment lycopene, and Maillard browning will be investigated by model fitting and variable analysis. At last the mechanisms of colour change of tomato paste during storage will be determined by kinetic studies of mathematical fitting related with the colour degradation of tomato paste during different conditions storage. This research will have a great value in theory and practice to promote international qulity of xinjiang tomato paste, to strengthen market competitiveness and improve the economic efficiency of enterprises, reduce international trade disputes.1. Through the 30 degrees Brix, 36 degrees Brix tomato sauce in the natural temperature conditions and 35 degrees Celsius storage process, the color change related parameters and browning index of variable analysis and dynamic model fitting can be known:The degree of color change of small package of tomato paste was positively correlated with storage time and storage temperature. Browning index A420, color value delta e as storage temperature increased and the storage time prolonged, assumes the trend of escalation, and are consistent with the zero order reaction kinetics; brightness values(L*),redness value(a*),yellow value(b*)decreased with the increase of longer storage time and storage temperature and follow first-order kinetics. High temperature storage had a significant effect on the non enzymatic browning of tomato paste, and the higher the content of the solid, the higher the browning.2. Through to the condition of different temperature of 36 degrees Brix and 30 degrees Brix two soluble solid matter content of different tomato sauce in the process of storage and the group of Chemical3. determination of and the indexes were non enzymatic browning flexible size analysis, obtains the5-HMF and amino acid nitrogen is the first determinant influence tomato paste browning index and the interaction of 5-HMF and VC is affecting tomato sauce non enzymatic browning of minor determinant factors, lycopene and total phenolics not constitute main factor of color deterioration of tomato sauce.4. Through adding 0.050%, 0.10%, 0.20% ascorbic acid, 0.010%, 0.015% and 0.020% lysine or histidine, regular testing samples of each index trend during the period of storage, by fitting a curve that brown variable rate constant, and control group browning correlation for comparison, draw the Maillard reaction is caused by composite aluminum foil packaging tomato sauce in the storage process color bad become main reason, the oxidation reaction of ascorbic acid is the secondary cause.