12 



EXPEKIMENTS ON THE SPOILAGE OF TOMATO KETCHUP. 



In a thin ketchup the temperature may be raised from 140 to 

 190 F. in eighteen minutes or less when the surrounding heat is 

 195 F.; but in a heavy ketchup it may take an hour or more to 

 accomplish the same result. It is therefore very important that 



FIG. 4. An example of factory practice showing the top row of tanks from which pulp passes by 

 gravity into the cookers, then into the receiver, sieving machine, and final tub ready for the bot- 

 tling machine or jug filler. 



the ketchup be processed immediately after it is corked, before it 

 has time to cool. The rate at which the heating is effected for 

 different goods can be determined by sealing a thermometer in 

 the cork and recording the readings. 



CHARACTER OF PRODUCTS. 

 FIRST-CLASS PRODUCTS. 



The factory at which the experiments were conducted has sanitary 

 buildings and surroundings, the floors are of concrete for flushing, 

 and the pipes used in conducting the pulp to the kitchens are porce- 

 lain-lined to prevent discoloration from the iron and to insure 

 cleanliness. The tubes which carry the ketchup from the kettles 

 to the receiving tank, finishing machine, and bottler are silver-plated. 



