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Tomato products: pulp, ketchup, and chili sauce.

Chapter 2: TABLES
By W. D. Bigelow
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About This Book

The bulletin presents practical guidance for producing and controlling tomato pulp, ketchup, and chili sauce, covering sanitary factory practices, raw-material selection, processing steps, and quality considerations. It describes the composition of whole and trimming-stock pulps and provides laboratory procedures — microscopic examination and chemical and physical analyses — to determine total and insoluble solids, sugars, acidity, salt, and specific gravity, with attention to accuracy and evaporation to target concentration. Manufacturing methods and factory controls for ketchup and chili sauce are outlined, supported by tables, figures, and calculation aids for concentration and volume.

TABLES

Table 1, Composition of pulp and of the liquor separated from it 9
Table 2, Composition of whole tomato pulps 21
Table 3, Composition of trimming stock pulps 22
Table 4, Comparison of methods for the determination and calculation of solids in whole tomato pulp 23
Table 5, Tomato pulp and filtered liquor 24
Table 6, Corrections for specific gravity of hot pulp 43
Table 7, Comparisons of methods for determining specific gravity 45
Table 8, Corrections for specific gravity and Brix readings at different temperatures 55
Table 9, Equivalent volumes of pulp of different degrees of concentration 56
Table 10, Specific gravity and solids of tomato pulp 59
Table 11, Manufacture of Ketchup. Quantity of constituents to be added to 800 gallons of boiling, partly concentrated pulp 65
Table 12, Solids in Ketchup obtained by drying in vacuum at 70° C. and by Abbé refractometer from Geerlig’s table 68
Table 13, Refractive index and per cent solids in Tomato Ketchup 69
Table 14, Corrections for temperature to be used with Table 13 70

ILLUSTRATIONS

Fig. 1. Small specific gravity flask 36
Fig. 2. Large specific gravity flask 36
Fig. 3. Special head and flask receptacles for Babcock milk tester 37
Fig. 4. Weight and specific gravity of tomato pulp 39
Fig. 5. Specific gravity cup for hot pulp 44