The effects of the industrial processing of the tomato paste and tomato juice on the C vitamin content

Abstract

Nowadays, C vitamin deficiency is much higher than in the past centuries, primarily due to the explosion of processed foods, frozen foods, fast food foods and those cooked for a long time that cannot provide the body with an intake enough vitamins. We no longer eat fruits, for example, but we consume packaged fruit juices, which, due to pasteurization and preservation, largely lose their vitamins. In the present paper, the content of C vitamin in processed tomatoes at different temperatures and for different periods of time was followed. As the processing temperature increases, there is also an increase in C vitamin loss. Maximum Cvitamin loss occurred in 15 minutes of heating at 100 °C, and when the processing temperature drops, the additional C vitamin loss rate becomes smaller.