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  • 1975-1979  (8)
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Material
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Year
  • 1
    Electronic Resource
    Electronic Resource
    TITRATABLE ACIDITY OF TOMATO JUICE AS AFFECTED BY BREAK PROCEDURE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: There is less titratable acidity in tomato juice that has been processed by a “hot-break” procedure to inactivate pectolytic enzymes than in juice of tomatoes from the same lot of fruit that has been extracted cold. These differences in titratable acidity can be attributed to the activity of the pectolytic enzymes in the "cold-break" juice which produce acidic breakdown products from the pectins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01503.x
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    DETERMINATION OF A FLAME STERILIZATION PROCESS FOR APRICOT HALVES IN 303 × 406 CANS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Canned apricots are an acid product and therefore require a thermal treatment sufficient to control only the outgrowth of spoilagecausing microorganisms. Using a flame process simulator, apricot halves in 303 × 406 cans received levels of thermal treatment which reduced the number of microorganisms to below the commercially achieved level without inactivating polyphenoloxidase. When the flame process was modified to inactivate polyphenoxidase also, the level of lethality was significantly higher, and, at the same time, thermal degradation (Co) was less than what is normally achieved in the commercial agitating steam or boiling water processes. In-can processing temperatures in the commercial flame sterilizer were successfully measured.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb14422.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    FLAME STERILIZATION OF SOME TOMATO PRODUCTS AND FRUITS IN 603 × 700 CANS (1976)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 41 (1976), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Processing of fruits and vegetables in 603 × 700 cans for institutional use is a common commercial practice. The present time-temperature treatments for assuring commercial sterility are often excessive and unavoidably detrimental to product quality. Using the count reduction system of process lethality evaluation, canned whole peeled tomatoes packed in juice and fruits packed in syrup were experimentally flame sterilized as rapidly in 603 × 700 cans as in 303 × 406 cans.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00733_41_4.x
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    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    YIELD AND QUALITY OF CATSUP PRODUCED TO A STANDARD SOLIDS AND CONSISTENCY LEVEL I. METHOD OF DETERMINING THE AMOUNT OF TOMATO SOLIDS REQUIRED (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 3 (1979), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A method has been developed to determine the amount of tomato solids required to make a batch of catsup which contains a given level of total solids at any specified Bostwick consistency. It was developed to determine factors that control the yield and quality of catsup obtainable from any any raw material and the effect of the processing procedures used for producing the tomato pulp required for its production. It was also developed for evaluating the production capability of recently released varieties grown under field trial conditions. These subjects will be discussed in a subsequent paper.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1979.tb00580.x
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    Paper (German National Licenses)
    Fulltext
  • 5
    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
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    Paper (German National Licenses)
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  • 6
    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
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    YIELD AND QUALITY OF CATSUP PRODUCED TO A STANDARD SOLIDS AND CONSISTENCY LEVEL II. INFLUENCE OF HANDLING PRACTICES, BREAK TEMPERATURE AND CULTIVAR (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 3 (1979), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consistency and serum separation were found to be unrelated quality attributes. When consistency was standardized to a given Bostwick level serum separation varied from none to considerable. Consistency was found to be directly dependent upon the fraction of water insoluble solids (WIS) of the total solids (TS) of the tomato pulp used. Serum separation was found to depend upon the break system employed. Retention of at least 80% of the tomatoes' original serum viscosity was required for minimal serum flow. The data suggested that serum separation best measures quality, whereas the percentage of water insoluble solids in the total solids of a pulp determines the ratio of tomato solids to sugar required to achieve a standardized consistency level, which makes this ratio a measure of yield.The data also indicate that automation of catsup making is possible provided the “yield factor” is determined by the method described, or the water insoluble solids and total solids contents of the pulp are known beforehand.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1979.tb00581.x
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    Paper (German National Licenses)
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  • 8
    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
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    Paper (German National Licenses)
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