Tomato products:
Tomato products: pulp, ketchup, and chili sauce.
作者：Bigelow, W. D. (Willard Dell), 1866-1939; Stevenson, A. E.; National Canners Association
体例：题 章数：60
字数：136,028 来源：Project Gutenberg
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cache/epub/70456/pg70456.txt（Project Gutenberg）
章节目录
共 60 题- Tomato Products
- CONTENTS
- Pulp
- Ketchup
- Chili Sauce
- Methods of manufacture 72
- TABLES
- ILLUSTRATIONS
- TOMATO PULP
- INTRODUCTION
- SANITARY CONTROL OF TOMATO PULP FACTORIES
- QUALITY OF PRODUCT
- DISCARDING TOMATO JUICE
- TABLE 1.—_Composition of Pulp and of the Liquor Separated from It_
- COMPOSITION OF TOMATO PULP[1]
- Whole Tomato Pulp
- Trimming Stock Pulp
- Methods of Analysis[2]
- Microscopic Examination
- Microscopic Equipment Required
- Optical Apparatus for the Howard Method
- Apparatus
- Molds.—Tentative
- Yeasts and Spores.—Tentative
- Bacteria.—Tentative
- Determination of Total Solids
- 1. BY THE EXAMINATION OF THE PULP
- 2. BY THE EXAMINATION OF THE FILTRATE
- TABLE 2.—_Composition of Whole Tomato Pulps_
- TABLE 3.—_Composition of Trimming Stock Pulps_
- TABLE 5.—_Tomato Pulp and Filtered Liquor_
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- TABLE 5.—_Tomato Pulp and Filtered Liquor_—Continued
- Determination of Insoluble Solids
- Determination of Sugar
- Determination of Acidity
- Determination of Salt
- DETERMINATION OF SPECIFIC GRAVITY[15]
- Chemical thermometer, 50 to 212° F.[17]
- TABLE 6.—_Corrections for Specific Gravity of Hot Pulp_
- 1 Cylinder of heavy glass, lipped, height 12 inches, diameter 2 inches.
- 1 Chemical thermometer, graduated in Fahrenheit system up to 212° F.
- IMPORTANCE OF ACCURACY IN DETERMINING SPECIFIC GRAVITY
- EVAPORATION TO THE SPECIFIC GRAVITY DESIRED
- TABLE 10.—_Specific Gravity and Solids of Tomato Pulp_[20]
- TOMATO KETCHUP
- METHODS OF MANUFACTURE
- FACTORY CONTROL OF THE COMPOSITION OF KETCHUP
- TABLE 13.—_Refractive Index and Per Cent Solids in Tomato Ketchup_[21]
- TABLE 14.—_Corrections for Temperature to be Used with Table 13_
- CHILI SAUCE
- PUBLICATIONS
- RESEARCH LABORATORY
- NATIONAL CANNERS ASSOCIATION
- BULLETINS
- CIRCULARS