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The precipitate weight ratio (PPT) which refers to the weight ratio of precipitate to the initial sample weight after centrifugation was found to be highly correlated with the Bostwick consistency and the efflux viscosity of tomato products. Lower correlation coefficients were found for products containing added ingredients. However, the PPT may be a unique and reliable parameter to evaluate the consistency of tomato products before formulation.
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Takada et al. (1983) studied this question.
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