Effect of Temperature on the Serum Viscosity of Tomato Juice

Tomato juice was canned and exposed to processing temperatures of 82°C., 102°C and 112°C. Serum viscosity was measured after 30, 60, and 120 min at each temperature. Heat treatment affected serum viscosity. A temperature of 82°C applied for 2 hr resulted in a 17‐30% loss of serum viscosity depending on the cultivar. Treatment at 112°C applied for 2 hr caused 67‐82% loss, again depending on the cultivar.