Tomato Production, Processing & Technology
Tomato Production,
Processing & Technology

by
Wilbur A. Gould, Ph.D.
Food Industries Consultant, Executive Director Emeritus
Mid-America Food Processors Association,
Emeritus Professor Food Processing and Technology
The Ohio State University, and
1993 IFT Appert Award Recipient


Over 50 color photos of tomato diseases!

550 Pages

A Guide for the Tomato Industry!

PART I: PRODUCTION
Ch. 1. Introduction and History of the Tomato Industry: Organization for a Tomato Processing Plant; Cultivars of Tomatoes, 1868-1937; Consumption of Tomato and Tomato Products; Acreage; Yield; World Production.
Ch. 2. Tomato Culture and Production 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 (incl. 16 pages of full color photos); Insect Control; Preparing for Harvest.
Ch. 3. Genetics in Breeding of Processing Tomatoes: Classification and Relationships of Tomato; Tomato Gene-tics Cooperative; Methods of Tomato Breeding; Breeding Objectives; Breeding Improvements; Future Challenges; Regulation of Plant Breeding.
Ch. 4. Tomato Harvesting, Systems and Methods: The Harvester; Operation of Harvester; When to Harvest; Importance of Sorting; Mechanical Harvesting Problems; Soil Contamination; Microbiological Contamination; Loss of Quality; Cost of Mechanical Harvesting.
Ch. 5. Tomato Handling: Hampers; Field Boxes; Plastic Boxes; Bulk Containers; Bulk Box; Water Tanks; Bulk Trailers.
Ch. 6. Tomato Grading: History and Development of Grades; Sampling; Inspectors and Inspections; Grading Platforms; Grade Standards; Extraneous Material; Definitions; Grade De-termination by Color; Hunter Color Measurement; Firmness.
Ch. 7. Preparation of Tomatoes for Processing: Dry Sort; Size Grading; Washing; Soak Period; Spray Rinse; Final Sorting & Trimming; Coring; Peeling; Steam Peeling; Lye Peeling; Infrared Peeling; Other Peeling Methods; Inspection.

PART II: PROCESSING
Ch. 8. Canning Tomatoes: Salting & Firming; Tablets; Granular; Exhausting; Process Time & Temperature; Cooling; Acidification Methods of Application; Other Tomato Products.
Ch. 9. Tomato Juice Manufacture: Preparation; Crushing or Chopping; Extraction; Deaeration; Acidification; Salting & Filling; Containers; Homogenization; Thermal Processing; In-Can Processing; Bulk Processing; Tomato Juice from Concentrate; New Products.
Ch. 10. Tomato Pulp and Paste: Definition; Manufacture of Tomato Pulp; Determination of Total Solids; Tomato Paste; Manufacture of Paste; Filling; Bulk Storage.
Ch. 11. Tomato Ketchup and Chili Sauce Manufacture: Catsup; Pulping; Constiuents of Catsup; Cooking; Filling & Sterilization; Cooling; Quality Control; Methods of Analysis; Consistency; Chili Sauce.
Ch. 12. Tomato Soup: Formulation; Procedure; Cooking.
Ch. 13. Tomato Wastes
Ch. 14. Quality Assurance: Definition; Standards for Quality; Legal Standards; Company or Voluntary Label Standards; Grade Standards; Industrial Standards; Consumer Standards; Methods for Determining Quality; Purposes of QA Program; Bases of QA Program; Standards & Specifications; The Laboratory; Reports; Interpretation.

PART III: TECHNOLOGY
Ch. 15. Quality Control: Problem-Solving Techniques; Brainstorming; Pareto Principles; Cause & Effect Diagram.
Ch. 16. Quality Evaluation of Processed Tomatoes and Tomato Products: Determination of the Standard of Fill of Container; Procedures.
Ch. 17. Color and Color Measurement: Contributing Factors; Color Perception; Systems of Color Measurement.
Ch. 18. Tomato Solids: Composition of the Tomato; Total Solids; Refractometric Method; Degree Brix; Water Soluble Solids; Alcohol Insoluble Solids; Blotter Test; Precipitate Weight Ratio; Serum Separation; Specific Gravity.
Ch. 19. Viscosity (Consistency) of Tomato Products: Classification; Measurements; Factors Affecting Consistency; Catsup; Tomato Paste; Tomato Pulp; Tomato Soup.
Ch. 20. Total Acidity and pH: pH Determination.
Ch. 21. Defects and Material Other Than Tomatoes: MOT & Other Material; Sand & Inorganic Residues; Dark Specks/Seeds/Pieces of Seeds; Peel/Hard Core Material; Defects in Catsup.
Ch. 22. Flavor and Flavor Evaluation: Judging; For Each Judge; For Each Treatment; All Treatments.
Ch. 23. Drosophila and Insect Control: Life Cycle; Drosophila Control Before & During Harvesting; Control at the Plant & During Processing; Methods of Detection; GOSUL Method; AOAC Method; Insect Fragments in Tomato Products.
Ch. 24. Mold – Counting Methods and Principles: The Microscope; Histology of the Tomato; Howard Method; Characteristics of Mold; Genera of Molds; AOAC Mold Count Procedure; Regulatory Action Guidance.
Ch. 25. Spoilage of Canned Tomatoes and Tomato Products: Flat-Sour Spoilage; Spores; Causes of Flat-Sour Spoilage; Controlling Flat-Sour Spoilage; Water Activity.
Ch. 26. Composition of Tomatoes: Solids; Carbohydrates; Proteins & Amino Acids; Acids; Minerals; Pectin; Nutrient Composition; Retention of Vitamins During Storage.
Color Photos • Tables • Charts • Diagrams

550 pages, 1992, Hardbound - ISBN 0-930027-18-3

Catalog #25C
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