Tomato production, processing and technology

465 Pages·1992·26.86 MB·English

by  Wilbur A Gould

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

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CTI PUBLICATIONS INC.
2619Maryland Ave.Baltimore, MD 21218-4576 USA
41 0-467-3338
FAX [phone]

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 [phone]

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: [phone] or FAX: [phone].

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)

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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

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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

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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

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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

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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

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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

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