Rheological properties of tomato-based products after thermal and high-pressure treatment

Drastic losses in the rheological properties of tomato homogenate were observed when thermally treated at atmospheric pressure and the highest loss was found at 60 degrees C. These losses were more pronounced with increasing pressures up to 300 MPa, after which the negative change in rheological properties of tomato homogenate decreased. At temperatures up to 60 degrees C combined with 500 MPa formation of a tomato gel structure occurred and an improvement in the rheological properties of tomato homogenate was observed. However, at higher temperatures and 500 MPa, the rheological properties of the tomato product were unaltered and no gel was formed.