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— Among the advantages of processing tomatoes in the field, compared with processing solely at a cannery, are increased yield and reduced waste. Mechanically harvested tomatoes were processed at 500 lb/hr through a mobile field unit within 6 hr after harvest during the 1969 season. Processing within 6 hr from harvest prevented a loss of about 9.5% of the ripe tomatoes that occurred when processing was delayed 24 hr. An increase of 4.3% in solids recovery was obtained by acid treatment of the hot macerate, bringing the total increase to 13.8% for field processing. Either the single strength or concentrated material is suitable for bulk transport to a cannery for storage, additional concentration, or immediate formulation into sauces, catsup and other tomato products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb06372.x
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