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AN IMPROVED PROCESS FOR CANNED SLICED TOMATOES
Author(s) -
RYMAL K. S.,
McCASKEY T. A.,
SMITH D. A.
Publication year - 1980
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.1365-2621.1980.tb07559.x
Subject(s) - preservative , food science , chemistry , cold storage , food preservation , process (computing) , horticulture , biology , computer science , operating system
A process utilizing the synergistic effects of minimal thermal processing in glass containers, acidification, calcium firming, and refrigerated storage to produce a superior quality canned sliced tomato has been developed. After 6 months of refrigerated storage these canned slices were judged to be equal in quality to peeled and sliced fresh winter‐grown tomatoes when used in sandwiches and salads. Microbiological tests proved the efficacy of the process for all storage temperatures, and separately showed the additive preservative effect of each of the process variables.