Tomato Products: Pulp, Ketchup and Chili Sauce
National Canners Association
RESEARCH LABORATORY—Bulletin No. 21L.
W. D. BIGELOW, Director
Tomato Products
Pulp, Ketchup and
Chili Sauce
BY
W. D. BIGELOW and A. E. STEVENSON
WASHINGTON, D. C.
AUGUST, 1923
[3]
CONTENTS
| Pulp | |
| PAGE | |
| Introduction | 5 |
| Sanitary control of tomato pulp factories | 6 |
| Quality of product | 7 |
| Discarding tomato juice | 8 |
| Composition of tomato pulp | 10 |
| Whole tomato pulp | 10 |
| Trimming stock pulp | 12 |
| Methods of analysis | 12 |
| Microscopic examination | 13 |
| Determination of total solids | 19 |
| Determination of insoluble solids | 32 |
| Determination of sugar | 32 |
| Determination of acidity | 33 |
| Determination of salt | 33 |
| Determination of specific gravity | 33 |
| Importance of accuracy in the determination of specific gravity | 50 |
| Evaporation to definite volume of concentrated pulp | 52 |
| Ketchup | |
| Methods of manufacture | 62 |
| Factory control of the composition of Ketchup | 63 |
| Chili Sauce< ... BU KİTABI OKUMAK İÇİN ÜYE OLUN VEYA GİRİŞ YAPIN!Sitemize Üyelik ÜCRETSİZDİR! | |