ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Mechanically harvested tomatoes were macerated, heated by steam injection to several constant temperatures from 170–240°F and held in a treatment pot from 0-4.6 min at pH levels (adjusted with cont. HCI) ranging from natural down to pH 2.0. Treated macerates were neutralized to original pH with cone NaOH, put through a finisher screen and pumped through a deaerator and chiller. The optimum processing conditions based on highest consistency (efflux-pipet flow time) in seven series of samples were 212°F breaking temperature and a macerate treatment time of 3.3 min at pH 2.75. With the optimum conditions, juice solids yield from VF-145 tomatoes was 4.3% greater and consistency 90% higher than from the natural pH juice. The neutralized acid products could contain 13% less tomato solids and still have a consistency equal to that of the products extracted at natural pH. Dry waste decreased 33% and total wet waste 47%. A 1-day delay before processing caused 9.5% loss in recovered juice solids. Ascorbic acid, reflectance and lycopene data showed no trends due to acid extraction. Water soluble color increased slightly in the acid extractions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb06373.x
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