Rapid method for predicting tomato paste consistency

1. A method for predicting consistency of a fruit or vegetable paste, said method comprising:

freezing a fruit or vegetable puree at about −4° C. to about −20° C.;

thawing said puree;

measuring viscosity of thawed puree; and

comparing the viscosity of said thawed puree with viscosity of original puree,

thereby predicting the consistency of the fruit or vegetable paste.

2. The method according to claim 1 , wherein the fruit is a tomato.

3. The method according to claim 1 , wherein the puree is frozen at about −6° C. to about −12° C.

4. The method according to claim 1 , wherein the puree is frozen at about −8° C.

5. The method according to claim 1 , wherein the puree is frozen for at least 48 hours before the step of thawing.

6. The method according to claim 1 , wherein the puree is frozen for at least 24 hours before the step of thawing.

7. The method according to claim 1 , wherein the puree is frozen for at least 72 hours before the step of thawing.

8. The method according to claim 1 , wherein viscosity is measured using a consistometer.

9. A method for predicting yield loss of a tomato paste said method comprising the steps of:

freezing a tomato puree at about −8° C.;

thawing said tomato puree;

measuring viscosity of thawed tomato puree; and

comparing the viscosity of said thawed tomato puree with viscosity of original tomato puree,

thereby predicting the yield loss of the tomato paste.

10. The method according to claim 9 , wherein the tomato puree is frozen for at least 48 hours before the step of thawing.

11. The method according to claim 9 , wherein the tomato puree is frozen for at least 24 hours before the step of thawing.

12. The method according to claim 9 , wherein the tomato puree is frozen for at least 72 hours before the step of thawing.

13. The method according to claim 9 , wherein viscosity is measured using a consistometer.