tomato pulp

After a battle lasting about one hour, municipal workers and local residents used giant hoses to clear the streets of tomato pulp.

持续了约一小时的“西红柿大战”结束后，环卫工人和当地居民用大水管清洗涂满厚厚番茄泥的街道。

Effect of Breaking Temperature on the Rheological Properties and Pectin Molecular Structure of Tomato Pulp

破碎温度对番茄浆流变性质与果胶分子结构的影响

Many of the participants were shirtless while others wore old clothes, hard hats or goggles. Afterwards, workers the walls and streets to remove the tomato pulp.

参加西红柿大战的很多人赤裸着上身，有的人穿着旧衣服、戴着头盔或护目镜。活动结束后，市政工人用水冲洗粘满了西红柿浆汁的街道和墙面。

Effect of Break Temperature on the Molecular Distribution of Pectin in the Tomato Pulp

破碎温度对番茄浆中果胶分子分布的影响

The extraction result which we treated tomato pulp in this conditions was as 4.8 times as that which we untreated.

在此条件下，前3次的提取量是未经高压处理时的4.8倍。

The one-hour bloodless battle, known as the Tomatina, left the town awash in a sea of tomato pulp.

这场不流血的战争持续一小时，把整个小镇变成了一片红色的海洋。

The results showed that a complex thickening agent consisting of 0.2 g sodium alginate, 0.1 g gelatin and 1.0 g amylum in 100 g tomato pulp was the most advantageous to the product quality.

结果表明：在每100g番茄浆料中添加0.2g海藻酸钠、0.1g明胶和1.0g淀粉进行复合协同增稠，最有利于提高产品质量。

On the other hand, the content of protopectin in tomato pulp was decreased at the beginning and then increased at final stage with elevation of temperature, prolonging of time and increase of pH value.

果胶酶活性随着保温温度升高、时间延长和pH值增大呈先升高后降低的趋势。

The effect of break temperature on color and consistency of tomato pulp and on the activity of pectin esterase ( PE) and polygalacturonase ( PG) was investigated.

对番茄在破碎时破碎的温度对番茄浆的颜色和稠度以及对果胶酯酶和聚半乳糖醛酸酶活力的影响进行了研究。

Lycopene was extracted from tomato skins ( by-products of tomato pulp) using supercritical CO 2. The effect of different pressure, temperature, CO 2 flow rate and time on extraction yield were studies.

采用超临界CO2萃取技术从番茄加工副产品番茄皮中提取出番茄红素。研究了不同的压力、温度、流量和萃取时间对萃取率的影响。