This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Zimmerman, C.A. Articles by Marable, N.L. Search for Related Content Social Bookmarking                         What's this?

Home-Canned Tomatoes: A Comparison of the Effects of Varying Time and Temperature Combinations Durin Processing

Department of Foods and Nutrition, Kansas State University, Manhattan 66506

J.A. Phillips

Department of Human Nutrition and Foods, Virginia Polytechnic Institute and State University, Blacksburg 24061

C.B. Wood

Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg 24061

N.L. Marable

Department of Human Nutrition and Foods, Virginia Polytechnic Institute and State University, Blacksburg 24061

Whole tomatoes were processed in pint and quart jars by home-canning, raw pack methods in a boiling-water bath or at pressures of 5, 10, or 15 p.s.i.g. (pounds per square inch as measured by gauge) to a minimum internal end-point temperature of 82°C (180°F). Thermocouples placed in the coldest point in the jars and attached to a recording potentiometer were used to establish the times for processing by the 3 pressure treatments. USDA recommended times were used for process ing in a boiling-water bath. The products from the four different treatments were analyzed and compared subjectively for color, flavor, texture, and acidity; and objectively for color, firmness, drained weight, acidity, and ascorbic acid content. Time and energy usage were also recorded and compared. No significant differences were found for any of the quality characteristics except color. However, the significant difference in color indicated by the sensory panel and an objective calcu lation from Hunterlab Color Difference Meter Measurements could not be attributed to processing treatments. There were differences in the amount of time involved and the kilowatt hours used in the canning procedures. Home-canning by any pressure method saved time and energy and yielded products comparable to those processed in a boiling-water bath.

Family and Consumer Sciences Research Journal, Vol. 7, No. 2, 108-115 (1978)
DOI: 10.1177/1077727X7800700205


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?