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
|
1.0630 | 15.27
1.0640 | 15.52
1.0650 | 15.77
1.0660 | 16.02
1.0670 | 16.27
|
1.0680 | 16.52
1.0690 | 16.77
1.0700 | 17.02
1.0710 | 17.27
1.0720 | 17.51
|
1.0730 | 17.76
1.0740 | 18.00
1.0750 | 18.25
1.0760 | 18.50
1.0770 | 18.75
|
1.0780 | 18.99
1.0790 | 19.24
1.0800 | 19.48
1.0810 | 19.72
1.0820 | 19.97
|
1.0830 | 20.22
1.0840 | 20.47
1.0850 | 20.72
1.0860 | 20.96
1.0870 | 21.21
|
1.0880 | 21.46
1.0890 | 21.70
1.0900 | 21.95
1.0910 | 22.20
1.0920 | 22.45
|
1.0930 | 22.70
1.0940 | 22.94
1.0950 | 23.18
1.0960 | 23.43
1.0970 | 23.68
|
1.0980 | 23.93
1.0990 | 24.18
1.1000 | 24.43
1.1010 | 24.67
1.1020 | 24.92
|
1.1030 | 25.18
1.1040 | 25.42
1.1050 | 25.67
1.1060 | 25.91
1.1070 | 26.16
---------+----------
[20] This table gives the per cent of total solids contained by pulp
of different specific gravities varying from unconcentrated pulp as it
comes from the cyclone to the highly concentrated product.
Illustration: Suppose that when the cyclone juice is all added to the
tank the contents of which are vigorously boiling so that they are
doubtless of uniform composition, the volume is found by the gauge
stick to be 815 gallons. A sample of this partially evaporated pulp
is withdrawn and filtered and the filtrate is found to have a Brix
reading of 6.90. Let us suppose that the product is to be evaporated
to a pulp having a specific gravity of 1.035 and the operator desires
to know at what point to turn off the steam. By referring to Table 9
in the column headed by the figure 1.035, we find opposite the Brix
reading 6.90 the factor .834. Multiplying the volume of the pulp (815
gallons) by this factor, we obtain 680 gallons. It follows, therefore,
that the steam should be turned off when the evaporation has reached
such a point that the gauge stick shows the volume of pulp to be 680
gallons.
Public-domain text, read in full here on John Shaqi.
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