Ncb 1200

NMR spectra were measured on 400 MHz Varian AS400. DSC curves were recorded with a Mettler Toledo DSC 1 from Mettler Toledo. Each sample with different contents of Monomer 2 was heated from −10 °C to 120 °C, then cooled to −10 °C again. All heating and cooling rates were fixed at 5 °C/min. Thermal history was erased, and all the transition temperatures reported here were from the second heating and cooling cycle. Phase behavior was examined using a Leica CTR6000 polarized optical microscope, equipped with a Leica DFC 420C camera and Linkam PE95/T75 temperature controller. Heating and cooling rates were fixed at 1 °C/min. Phase transition information was collected from the second heating and cooling cycle. The transmittance spectra were recorded using a UV–vis–NIR spectrophotometer (Perkin Elmer Lambda 950, Perkin Elmer, Guangzhou, China). A water-agent temperature controller (EYELA NCB-1200) was used for controlling the temperature.

Fresh fruit samples were longitudinally cut into four non-identical pieces and then blended in a laboratory-scale mini-blender (Orpat^® HHB-107E, Gujarat, India) over 5 min to make smooth pulp (5.50 ± 0.70 °Brix at 24 ± 2 °C). The pulp was preheated to a temperature of 55 and 65 °C for cold-break processing over 2 min and to 75, 85, and 95 °C for hot-break processing over 2 min, respectively [18 ]. The pulp mixture was sieved through a cheesecloth to remove the skin, seeds, and other solid residues. For tomato paste, freshly prepared pulp samples were concentrated to a viscous paste (25 ± 1 °Brix at 24 ± 2 °C) in a rotary vacuum evaporator (Eyela, NCB-1200, Tokyo, Japan) at 45 °C under controlled pressure. All the samples were cooled to room temperature and stored in sterilized food-grade reclosable pouches (100 × 150 mm) at 4 °C. Samples without cold- and hot-break heat treatments were treated as a control. The samples were coded as T55 and T65 (cold-break) and T75, T85, and T95 (hot-break). All the experiments were conducted in triplicate.