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  • 1975-1979  (5)
  • 1965-1969
  • 1977  (5)
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Material
Years
  • 1975-1979  (5)
  • 1965-1969
Year
  • 1
    Electronic Resource
    Electronic Resource
    CONSEQUENCES OF DAMAGE ON THE UTILIZATION CHARACTERISTICS, YIELD, AND QUALITY OF PROCESSED TOMATOES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tomatoes of VF145-7879 variety were commercially machineharvested at three levels of ripeness. The effects of commercial handling in 1/2-ton-bin units were measured in terms of damage and loss by weight. Tomato lots differing in damage and weight loss were made into concentrates which were remanufactured into standardized catsup. As the amount of tomatoes with visible locules and major damage increased, weight losses were higher, recovery of tomatoes suitable for peeling was lower, and less catsup was produced per ton of harvested tomatoes. Peeling losses increased from 15.1% on undamaged tomatoes to 50.7% on tomatoes with exposed seed locules. Damage influenced the final pH and acidity of the canned peeled tomatoes, and significantly related to changes in the solids, serum viscosity, microbiological quality, and yield of standardized catsup produced from the respective loads of tomatoes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00315.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    MICROBIAL STABILITY AND REMANUF ACTURING CHARACTERISTICS OF HIGH SOLIDS TOMATO CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: High solids concentrates prepared from VF145-7879 tomatoes showed microbiological stability without heat preservation at Aw= 0.879 through 480 days of incubation at 30°C. The concentrates with Aw= 0.882, however, spoiled within 360 days of incubation. The Aw values corresponded to 55.13% and 52.86% total solids, respectively.The high concentrates prepared from other varieties which were unusually soiled and had excessive microbial contamination spoiled within 5 days at Aw levels as low as 0.853 (50.74% total solids), but remained microbiologically stable at Aw= 0.819 (63.64% total solids) through 480 days. The effects of pH and the temperature of extraction are discussed.The consistency of the reconstituted high concentrates indicated a trend, i.e. with higher concentration, the concentrate remanufactured into catsup had slightly poorer consistency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00322.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    MICROBIAL ACTIVITY IN HEATED AND UNHEATED TOMATO SERUM CONCENTRATES (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tomato serum (4.25% total solids), which contained all the water-soluble constituents of the tomato but little of the water insoluble fibrous material, was concentrated to 37.17, 42.53, 47.64 and 53.70% levels of total solids. Half of each concentrate was given a heat treatment designed to destroy vegetative cells and to activate spore germination and outgrowth. Microbial activity in both heated and unheated concentrates was monitored.The unheated serum concentrates spoiled rapidly at the lower concentration levels. Spoilage seemed to be caused by bacteria at the lower concentration levels and by yeasts at the higher solids levels. At 53.70% solids the microbiological stability of the unheated concentrates was questionable following 28 days of incubation.Data on serum concentrates heated 13 min at 80°C indicated microbiological stability at all four concentration levels. Malt agar plate counts indicated the absence of both viable yeasts and molds in the heated serum concentrates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00318.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    EVALUATION OF TOMATO CANNING PRACTICES USING FLAME STERILIZATION (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: To compensate for variations in canning practices, canned acid foods are systematically overprocessed to assure commercial sterility. For maximum yield and quality, common processing variables such as fill weight, headspace, consistency of covering medium and vacuum conditions should be standardized and controlled so that overprocessing can be minimized. It was found, for example, that in terms of integrated sterilizing values (I.S.27212), process lethality can decrease 30–40% when tomato fill weights in 303 × 406 cans increase from 7 to 15 oz. Evaluation of fruit condition showed that firm tomatoes can achieve 36% higher lethality than soft tomatoes for the same amount of energy input. Approximately 40 rpm (can) appeared to be most suitable for the flame processing of tomatoes packed in juice into 303 × 406 cans. By operating the commercial flame sterilizer at full capacity, a significant increase in internal can temperature can be achieved.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00333.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    EVALUATION OF TOMATO CONDITION IN BIN LOADS OF PROCESSING TOMATOES HARVESTED AT DIFFERENT LEVELS OF RIPENESS (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 1 (1977), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: VF145-7879 variety of tomatoes were commercially machine harvested at three maturity levels which were 12 days and 7 days before the field was to be customarily harvested, and again when the field was harvested for delivery to the processor. The effects of transportation, storage and a simulated commercial wash were measured in terms of wholeness, several degrees of damage, and loss by weight for each of the maturity levels. Tomatoes harvested at the regular time showed greater losses and deterioration of condition than those harvested earlier. The percentage of tomatoes with visible locules (exposed seed cavity) determined before washing was found to be a useful measure for predicting the percentage weight loss through washing. The percentages of tomatoes with visible loculcs measured after washing were found to be indicators of the condition of VF145-7879 tomatoes for processing.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1977.tb00313.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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