Tomato products: pulp, ketchup, and chili sauce. — John Shaqi
Tomato products: pulp, ketchup, and chili sauce.Bigelow, W. D. (Willard Dell)
Science
Tomato products: pulp, ketchup, and chili sauce.
Bigelow, W. D. (Willard Dell)
Tomato products
Count and record the number of bacteria having a length greater than
one and one-half times their width in an area consisting of five of
the small size squares. Count five such areas, preferably one from
near each corner of the ruled portion of the slide and one from near
the center. Determine the total number of the rod-shaped bacteria per
area in the five areas and multiply by 480,000. This gives the number
of this type of bacteria per cc. If a dilution of 1 part of the sample
with 8 parts of water instead of 1 part of the sample with 2 parts of
water is used in making up the sample, then the total count obtained
as above must be multiplied by 1,440,000. Omit the micrococcus type of
bacteria in making the count. Thus far it has proved impracticable to
count the micrococci present, as they are likely to be confused with
other bodies frequently present in such products.
[10] This number refers to the section as given in the Methods of
Analysis of the Association of Official Agricultural Chemists.
[11] The 4 mm. achromatic objective and the 10X ocular as given in the
list of apparatus may also be used to secure this magnification.
Determination of Total Solids
1. BY THE EXAMINATION OF THE PULP
The total solids in tomato pulp may be determined by drying _in vacuo_
at 70° C.; by drying at atmospheric pressure at the temperature of
boiling water; by calculation from the specific gravity of the pulp; or
from the per cent of solids, specific gravity or index of refraction of
the filtrate. The solids obtained by different methods on 31 samples of
pulp are given in Table 4.
(_a_) _By drying._—By drying either _in vacuo_ or at atmospheric
pressure, it is our experience that after the sample has reached
apparent dryness, four hours’ drying gives complete results. From 2 to
4 grams should be taken for the determination, and enough water added
to distribute the sample uniformly over the bottom of a flat-bottomed
dish at least 2.5 inches in diameter.
The solids as determined by drying _in vacuo_ at 70° C. are about 108.5
per cent of the result obtained by drying at the temperature of boiling
water at atmospheric pressure. This figure is the average of the
results obtained by the examination of 20 samples of pulp, in all of
which the per cent of solids obtained by drying _in vacuo_ agree quite
closely with the per cent obtained by drying at atmospheric pressure
multiplied by 1.085. In 15 of the 20 samples examined, the difference
did not exceed 0.10 per cent, and in only one case did it exceed 0.20
per cent. The results obtained by the subsequent examination of a
considerable number of other samples confirm this relation.
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