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FIELD PROCESSING OF TOMATOES 2. Product Quality and Composition
Author(s) -
MIERS J. C.,
WAGNER J. R.,
NUTTING MD.,
SCHULTZ W. G.,
BECKER R.,
NEUMANN H. J.,
DIETRICH W. C.,
SANSHUCK D. W.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06373.x
Subject(s) - chemistry , yield (engineering) , extraction (chemistry) , total dissolved solids , chromatography , ascorbic acid , food science , materials science , environmental engineering , environmental science , metallurgy
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.