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Home‐Canned Tomatoes: A Comparison of the Effects of Varying Time and Temperature Combinations Durin Processing
Author(s) -
Zimmerman C.A.,
Phillips J.A.,
Wood C.B.,
Marable N.L.
Publication year - 1978
Publication title -
home economics research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 0046-7774
DOI - 10.1177/1077727x7800700205
Subject(s) - boiling , flavor , boiling point , color difference , chemistry , ascorbic acid , food science , mathematics , pulp and paper industry , engineering , electrical engineering , organic chemistry , filter (signal processing)
Whole tomatoes were processed in pint and quart jars by home‐canning, raw pack methods in a boiling‐water bath or at pressures of 5, 10, or 15 p.s.i.g. (pounds per square inch as measured by gauge) to a minimum internal end‐point temperature of 82°C (180°F). Thermocouples placed in the coldest point in the jars and attached to a recording potentiometer were used to establish the times for processing by the 3 pressure treatments. USDA recommended times were used for process ing in a boiling‐water bath. The products from the four different treatments were analyzed and compared subjectively for color, flavor, texture, and acidity; and objectively for color, firmness, drained weight, acidity, and ascorbic acid content. Time and energy usage were also recorded and compared. No significant differences were found for any of the quality characteristics except color. However, the significant difference in color indicated by the sensory panel and an objective calcu lation from Hunterlab Color Difference Meter Measurements could not be attributed to processing treatments. There were differences in the amount of time involved and the kilowatt hours used in the canning procedures. Home‐canning by any pressure method saved time and energy and yielded products comparable to those processed in a boiling‐water bath.