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
Of the 33 samples shown in Table 2, the result obtained by multiplying
the per cent of solids in the filtrate (obtained by drying _in vacuo_)
by the factor 1.12 is very nearly identical with the per cent of solids
in the pulp (obtained by drying _in vacuo_). In 22 of the 33 samples
the difference between these two figures is less than 0.1 per cent. In
17 samples it is less than 0.06 per cent, and in 13 samples it is less
than 0.05 per cent. In only two samples does it exceed 0.17 per cent.
(_b_) _By calculation from the specific gravity of the filtrate._—The
specific gravity of the filtered liquor may be determined by means of
an ordinary pycnometer. From the specific gravity at 20° C., the per
cent of solids in the filtrate as determined by drying _in vacuo_ at
70° C. may be obtained from Table 5. It may also be calculated by the
following formula, which was derived from the same table:
Per cent Solids in Filtrate = 230 (sp. gr. of filtrate - 1.000).
The per cent of solids in the pulp may also be ascertained from the
specific gravity of the filtrate at 20° C., from Table 5. The same
results may be obtained from the following formula, which was derived
from Table 4:
Per cent Solids in Pulp =
257.5 (sp. gr. of filtrate at 20° C. - 1.000).
It is of interest to note that the table suggested by Windisch for the
determination of extract in wine (Bureau of Chemistry, U. S. Dept.
Agri., Bull. 107, revised, Table V) may be employed to determine solids
in tomato pulp from the specific gravity of the filtered liquor from
the same. If the specific gravity of the liquor be determined at 20°
C., the figures in the adjoining column, under “Extract,” correspond
very closely to the per cent of total solids in the original pulp. A
still closer agreement is obtained if the figure 0.05 be deducted from
the percentage of extract given in the table.
(_c_) _By calculation from the index of refraction of the
filtrate._—The index of refraction of the liquor obtained by filtering
tomato pulp may be determined by means of either the Zeiss-Abbé
refractometer, or the immersion refractometer at the temperature
of 17.5° C. The latter is preferable as it permits of much greater
accuracy. The corresponding percentage of solids in the filtrate and
the percentage of solids in the pulp from which it is prepared may be
ascertained from the index of refraction by Table 5. The per cent of
solids in the filtrate may also be calculated from the scale reading of
the immersion refractometer at 17.5° C. by the following formula, which
is derived from Table 5:
Per cent Solids in Filtrate =
0.258 (scale reading - 15) - 0.0165(scale reading - 26.4).
If the index of refraction has been determined by means of an Abbé
refractometer, the per cent of solids in the filtrate may be calculated
by the following formula:
Per cent Solids in Filtrate =
666(n_{D} - 1.3332) - 20.7(n_{D} - 1.3376).
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