DISCARDING TOMATO JUICE

It was formerly customary, and is still the practice of some

manufacturers of tomato pulp, to discard a portion of the juice of the

tomatoes. Some manufacturers, especially in the preparation of pulp

from tomato trimmings, allow the trimmings to pass over a colander

and thus separate the free juice, which is discarded. Others allow

the product of the cyclone to stand for a time in tanks and then

discard the clear juice which settles in the bottom of the tanks. Both

practices are wasteful and have generally been discontinued. Some still

adhere to one or both, however, and it was thought best to make the

matter the subject of study.

Some discard the juice because of the belief that it consists of

nothing but water and is valueless. Some are of the impression that the

juice separated from the trimming stock before straining takes on a

brown color during evaporation which would interfere with the red color

desired in the finished product, if allowed to go into the pulp. Some

recognize the value of the juice, but believe that the expense of its

evaporation would not be warranted by the increased quantity of pulp.

Some have not measured the juice discarded and greatly underestimate

its volume.

With the view of determining the approximate value of the material

discarded in this manner, a batch of material, fresh from the

cyclone, was divided into two portions, one of which was immediately

concentrated to form a pulp, and the other was allowed to stand about

20 minutes when a clear liquor had separated at the bottom. This clear

liquor was then removed and the remainder evaporated until the desired

consistency was obtained.

Samples of the finished pulps, of the raw product from which each

was prepared and of the clear liquor, separated from the second one,

were preserved by sealing in cans and processing. These samples were

numbered as follows:

702—Product from the trough under the second cyclone, or finisher.

703—Clear liquor, which separated at the bottom of the tank, after a

portion of 702 was allowed to stand. This formed about one-fourth

of the entire product of the tank.

704—Drained residue from 703.

705—Finished pulp obtained by concentrating 704.

706—Finished pulp obtained by concentrating 702.

These samples were examined with the results given below.

Tomato products: pulp, ketchup, and chili sauce. · 第 13 / 60 题