Intrinsic Viscosity of Tomato Serum as Affected by Methods of Determination and Methods of Processing Concentrates

Magnitudes of intrinsic viscosity of tomato serum determined from the slopes of three equations were not identical, but they showed common trends. Intrinsic viscosities of serums from concentrates obtained by evaporation of juice were lower than those obtained by evaporation of serum and reverse osmosis concentration of serum. Their magnitudes also were lower for serums from diluted and sheared concentrates.