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Tomato production, processing and technology PDF

465 Pages·1992·26.86 MB·English
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TOMATO PRODUCTION, PROCESSING & TECHNOLOGY Third Edition bY Wilbur A. Gould, Ph.D. Food Industries Consultant Emitrus Professor of Food Processing & Technology, Department of Horticulture, Ohio State University, Ohio Agricultural Research & Development Center, Former Director, Food Industries Center, The Ohio State University and Executive Director Mid-herica Food Processors Association, Worthington, Ohio CTI PUBLICATIONS INC. 2619 Maryland Ave.,Baltimore,MD 21 2184576USA 410-467-3338 FAX 410/467-7434 All rights reserved. No part of this book may be reproduced or altered or utilized in any form or by any means, graphic, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without permission in writing from the copyright owner. Inquiries should be addressed to: CTI PUBLICATIONS INC. 2619Maryland Ave.Baltimore, MD 21218-4576 USA 41 0-467-3338 FAX 4 10/467-7434 0 COPYRIGHT 1992 by CTI Publications, Inc Baltimore, Maryland printed in The United States Of America by Bookcraftem, Fredericksburg, VA ISBN Numbers are as follows: 0-930027-18-3 Library of Congress Catdog -in - Public8tion Data Gould, Wilbur A., 1920- Tomato production, processing & technologyby Wilbur A. Gould. Rev. ed. of: Tomato production, processing, and quality evaluation. Includes bibliographical references and index. 1. Tomatoes. 2. Tomato products. p. cm. ISBN 0-930027-18-3 I. Gould, Wilbur A,, 1920- Tomato production, processing, and quality evaluation. 11. Title. 111. Title: Tomato production, processing, and technology. SB349.G68 1991 91-43484 664’.805642--dc20 CIP While the recommendations in this publication are based on scientific studies and wide industry experience, references to basic principles, oper- ating procedures and methods, or types of instruments and equipment are not be construed as a guarantee that they are sufficient to prevent damage, spoilage, loss, accidents or injuries, resulting from use of this information. Further- more, the study and use of this publication by any person or company is not to be considered as assurance that a person or company is proficient in the operations and procedures discussed in this publication. The use of the statements, recom- mendations, or suggestions contained, herein, is not to be considered as creating any responsibility for damage, spoilage, loss, accident or injury, resulting from such use. Cover Photo Courtesy Mike BrownJFerry Morse Seed Company Varieb: Hybrid 960N Frontispiece Anatomy of the Tomato Taken from Ortho Chemical Co. CTI PUBLICATIONS INC. 261 9 Maryland Ave., Baltimore, MD 21 21 8-4576 USA 41 0-467-3338 FAX 41 0/467-7434 Other Title’s From CTI Publications FOOD PRODUCTION/MANAGEMENT editorially serves those in the Canning, Glasspacking, Freezing and Aseptic Packaged Food Industries. Editorial topics cover the range of Basic Management Policies, from the growing of the Raw Products through Processing, Production and Distribution for the following products: fruits; vegetables; dried and dehydrated fruit (including vegetables and soup mixes); juices, preserves; pickles and pickled products; sauces and salad dressings; catsup and tomato products; soups; cured fish and seafood, baby foods; seasonings and other specialty items. (Monthly Magazine). ISSN: 0191-6181 A COMPLETE COURSE IN CANNING, 12th edition, are technical reference and textbooks for Students of Food Technology; Food Plant Managers; Products Research and Development Specialists; Food Equipment Manufacturers and Salesmen; Brokers; and Food Industry Suppliers. The three books total 1,300 pages. TOTAL QUALITY ASSURANCE FOR THE FOOD INDUSTRIES is 400 pages of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures. This is the complete instruction book, easily followed, yet technically complete for the advanced Food Technologist. ISBN: 0-930027-14-0. TATION covers all Current Food Manufacturing practices as prescribed by the United States Department of Agriculture, Food and Drug Administration, as it applies to food processing and manufacturing. A total of 21 chapters, covering all phases of sanitation. GLOSSARY FOR THE FOOD INDUSTRIES is a definitive list of food abbreviations, terms, terminologies and acronyms. ALSO included are 20 handy reference tables and charta for the food industry. ISBN: 0-930027-16-7. RESEARCH & DEVELOPMENT GUIDELINES FOR THE FOOD INDUSTRIES is a compilation of all Research and Development principles and objectives. Easily understood by the student or the professional this text is a practical “How To Do It and Why To Do It” reference. For a brochure or further information on the above publications please contact: CTI Publlcdons, Inc, 2619 Maryland Ave., Baltimore, Maryland 21218-4576 USA. Phone: (410) 467-3338 or FAX: 410/467/7434. ISBN: 0-930027-00-0. 1 CURRENT GOOD MANUFACTURING PRACTICES/FOOD PLANT SANI- ’ ISBN: 0-930027-15-9 ISBN: 0-930027-17-5. This copy of Tomato Production, Processing & Technology be I ong s t 0: Contents PART 1- PRODUCTION 1 Chapter 1. - INTRODUCTION & HISTORY OF THE TOMATO INDUSTRY Organization for a Tomato Processing Plant Cultivars of Tomatoes 1868-1937 Consumption of Tomato & Tomato Products Acreage, Yield World Production Statistical Production Summary In U.S. Chapter 2. - TOMATO CULTURE & PRODUCTlON FOR PROCESSING Field Selection Climate, Geography, Soil Selection Land Preparation Soil Nutrients Soil Testing Liming Fertilizers Starter Solutions Cultivars Planting Cultivation Weed Control Irrigation Sun-Gard Diseases Symptoms of Early Blight (photos) Early Blight (description) Late Blight (description) Symptoms of Late Blight (photos) Symptoms of Septoria (photos) Septoria Leaf Spot (description) Bacterial Speck (description) Symptoms of Bacterial Speck (photos) Early/Advanced Symptoms of Bacterial Spot (photos) Bacterial Spot (description) Bacterial Canker(descripti0n) Symptoms of Tomato Bacterial Canker (photo) Symptoms of Bacterial Wilt (photo) Bacterial Wilt/Southern Bacterial Wilt (description) Southern Blight or Sclerotium Rot (description) Anthracnose (description) Black Mold (Alternaria) (descrbtion) 3 4 7 9 10 14 15 19 19 21 22 24 27 27 28 30 32 34 39 40 41 41 41 42 44 45 46 50 51 52 54 56 57 58 60 62 62 63 63 48 Contents Chapter 2. - Continued Symptoms of Major Midwest Fruit Rots (photos) Soil Rot of Rhizoctonia (photo) Buckeye Rot (photo) Pythium Rot (photo) Gray Mold or Botrytis (description) Soil Rot or Rhizoctonia (description) Buckeye Rot (description) Pythium Rot (description) Gray Mold or Botrytis (description) Photos covering various aspects of the Tomato industry Insect Control Preparing for Harvest Chapter 3. - GENETICS IN BREEDING OF PROCESSING TOMATOES Classification & Crossing Relationships of Tomato Tomato Genetics Cooperative Methods of Tomato Breeding Breeding Objectives Breeding Improvements Future Challenges Regulation of Plant Breeding Chapter 4. - TOMATO HARVESTING, SYSTEMS AND METHODS The Harvester Operation of Harvester When to Harvest Importance of Sorting Mechanical Harvesting Problems Cost of Mechanical Harvesting Chapter 5. - TOMATO HANDLING Hampers Field Boxes Plastic Boxes Bulk Containers Water Tanks Bulk Trailers 64 64 65 65 65 66 66 67 67 76 78 68-7 1 83 84 85 85 88 88 94 96 103 104 105 106 106 107 109 117 117 117 118 118 119 122 Contents Chapter 6. - TOMATO GRADING History and Development of Grades Sampling Inspectors and Inspections Grading Platforms Grade Standards Extraneous Material Definitions Grade Determination By Color Agtron Color Measurement Hunter Color Measurement Firmness Chapter 7. - PREPARATION OF TOMATOES FOR PROCESSING Dry Sort Size Grading Washing Final Sorting and Trimming Coring Peeling Steam Peeling Lye Peeling Infrared Peeling Other Peeling Methods Inspection PART I1 - PROCESSING Chapter 8. - CANNING TOMATOES Filling Salting and Firming Exhausting Process Time & Temperature Acidification Other Tomato Products Cooling Chapter 9. - TOMATO JUICE MANUFACTURE Preparation for Processing Crushing or Chopping Extraction Deaeration Acidification 125 125 125 128 131 132 138 138 140 141 148 151 153 153 153 154 158 161 164 164 165 169 173 175 179 181 181 183 189 190 192 192 196 201 202 202 205 207 208 Contents Chapter 9 - Continued Salting and Filling Containers Homogenization Thermal Processing Tomato Juice from Concentrate New Products Chapter 10. - TOMATO PULP AND PASTE MANUFACTURE Definition Manufacture of Tomato Pulp Determination of Total Solids Tomato Paste Filling Bulk Storage Chapter 11. - TOMATO CATSUP AND CHILI SAUCE MANUFACTURE Tomato Catsup Manufacturing Tomato Catsup Pulping Constituents of Catsup Formula Cooking Milling Filling and Sterilization Cooling Quality Control of Catsup Chili Sauce Chapter 12. - TOMATO SOUP Formulation Procedure Cooking Chapter 13. - TOMATO WASTES Part 111 - TECHNOLOGY Chapter 14. - QUALITY ASSURANCE Definition of Quality Standards for Quality 2 08 209 210 210 214 215 219 219 220 223 224 227 227 233 233 234 235 235 236 237 238 239 240 240 241 243 244 245 247 249 251 253 254 254 Chapter 14 - Continued Legal Standards Company or Voluntary Label Standards Grade/Industrial/Consumer Standards Methods for Determining Quality Purposes of QA Program Bases of QA Program Standards & Specifications The Laboratory Reports Interpretation Definitions of Terms Used in Statistacl QC Chapter 15. - QUALITY CONTROL Problem Solving Techniques Brainstorming Principles Pareto Principles Cause & Effect Diagram Chapter 16. - QUALITY EVALUATION OF PROCESSED TOMATOES AND TOMATO PRODUCTS Determination of the Standard of Fill of Container Procedure A General Method for Water Capacity of Containeers Procedure B: General Method for Fill of Containers Procedure C: Percentage of The Total Capacity of the Can Chapter 17. - COLOR AND COLOR MEASUREMENT Factors Contributing to Tomato Color Color Perception Light & Lighting Systems of Color Measurement Ridgeway Charts Maerz and Paul Color Dictionary Munsell Color Systems and Charts C E or ICI System Macbeth Munsell Disc Colorimeter Hunter Lab Color and Color Difference Meter Chapter 18. - TOMATO SOLIDS Composition of the Tomato Total Solids Degree BdSoluble Solids Water Soluble Solids 254 256 256 256 257 258 261 264 271 271 278 285 287 287 288 289 293 294 295 295 296 297 298 299 300 302 302 302 302 303 303 307 313 313 313 314 317 Contents Chapter 18 - Continued Alcohol Insoluble Solids Blotter Test Precipitate Weight Ratio Serum Separation Specific Gravity Refractive Index Chapter 19. - CONSISTENCY (VISCOSITY) OF TOMATO PRODUCTS Classification Measurements Tomato Juice Modified Efflux-Tube Viscometer and GOSUC Consistometer USDA Viscometer Capillary Viscometer Stormer Viscometer Bostwick Consistometer Brookfieid Viscometer Adams Consistometer Blotter Test Continuous Measurement of Catsup Tomato Paste Tomato Pulp Tomato Soup Catsup Brookfield Viscometer FMC Consistometer Fisher Electro Viscometer Gardner Mobilmeter Factors Effecting Consistency in Tomato Products Chapter 20. - TOTAL ACIDITY AND pH pH Determination Chapter 21. - DEFECTS AND MATERIAL OTHER THAN TOMATOES MOT and other Material Sand and Inorganic Residues Dark Specks, Seeds, Pieces of Seeds; Peel, Hard Core Material Defects in Catsup 317 318 319 319 320 321 323 323 325 325 325 326 326 327 328 329 33 1 334 334 336 336 339 3 40 341 341 341 342 343 345 347 353 353 354 354 356 Contents Chapter 22. - FLAVOR AND FLAVOR EVALUATION Judging For Each Judge For Each Treatment All Treatments/All Judges Chapter 23. DROSOPHlLA AND lNSECT CONTROL Life Cycle Habits and Other Functions Drosophila Control Before and During Harvesting Drosophila Control at the Plant and During Processing Methods of Detection GOSUL Method AOAC Method Staining Method Determination of Insect Fragments in Tomato Products Summary Chapter 24. - MOLD-COUNTING METHODS AND PRINCIPLES The Microscope Construction of the Microscope Proper use of the Microscope Care of the Microscope Histology of the Tomato Parts of the Tomato Types of Mold Characteristics of Mold Hyphae Filaments Often Confused with Mold Howard Mold Count Method of Tomato Products Characteristics of Mold Genera of Molds Frequently Encountered Alternaria Aspergillus Colletotrichum Fusarium Mucor and Rhizopus Oospora (Odium) Penicillium Phytophthora Preparation of Sample Equipment Materials and Reagents Procedure Modification and Slide Preparation AOAC Mold Count Procedure 359 360 363 363 365 369 369 372 373 375 376 378 380 380 384 387 387 388 389 391 392 394 394 395 395 396 401 403 404 404 405 406 407 407 408 408 408 408 409 411 411

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