title: Comparison of two methods for determination of tomato paste solids: vacuum oven versus microwave oven.
abstract: Two analytical procedures used to determine total, soluble, and insoluble solids in tomato paste were evaluated. The microwave oven (MO) method was compared to the vacuum oven (VO) method. The VO method is tedious and measured the three solids fractions in the paste directly, while the MO method measured the total solids directly but used an equation to calculate the water-soluble and -insoluble solids. The MO method was faster and less labor-intensive, and yielded small but statistically significant higher values for total and insoluble solids and lower statistically significant values for soluble solids.
authors.affiliation: University of Guelph, Department of Food Science, Guelph, Ontario, N1G 2W1, Canada.
authors.forename: Sahar
authors.initials: S
authors.lastname: Jazaeri
authors.forename: Yukio
authors.initials: Y
authors.lastname: Kakuda
authors.forename: Stephen
authors.initials: S
authors.lastname: Gismondi
authors.forename: Doug G
authors.initials: DG
authors.lastname: Wigle
mesh_terms: D005504:Food Analysis / Q000379:methods*; D018551:Solanum lycopersicum; D008872:Microwaves; D012015:Reference Standards; D012995:Solubility; D014618:Vacuum; D014867:Water
chemical_list: D014867:Water