APLICACIÓN DE MODELOS MATEMÁTICOS PARA DETERMINAR LA CADUCIDAD DEL ZUMO DE TOMATE DE ÁRBOL

Abstract

This study is focused on the application of mathematical models for determining the expiration of tree tomato juice. To this end, the juice was stored at both room and cooling temperatures, in both plastic and glass containers, with and without the addition of antioxidants. The stability of the juice was determined by quantifying °Brix, pH, and acidity and by means of a sensory analysis of the juice. Mathematical models were developed from experimentally measured physicochemical characteristics, showing an order of reaction 2 for the ºBrix variable and an order of reaction 0 for pH and acidity variables for all treatments. The mathematical models obtained make it possible to predict the expiration of the tree tomato juice as a safe and nutritious food under the studied conditions and to observe that the trend of soluble solids º Brix and acidity is to decrease with time, while the pH shows an upward trend.