COMMERCIAL CAlSriSrilSTG OF FOODS. 



69 



Cut-out weight of solids mid juice ivhen varying quantities of water are added to tomatoes, 



No. 3 can. 



Water 







Net weight 



Weight of 



Weight of 



Specific 



gravity 

 of liquid. 



added. 



Gross ^v eigiii. 



of contents. 



fruit. 



liquid. 



Ounces. 



Grams. 



Ounces. 



Grams. 



Ounces. 



Grams. 



Ounces. 



Grams. 



Ounces. 





10 



1,100 



39.3 



960 



34.3 



647 



23.1 



313 



11.2 



1.023 







1,101 



39.3 



962 



34.3 



597 



21.3 



365 



13.0 



1.022 



2 



1,106 



39.5 



964 



34.4 



546 



19.5 



418 



14.9 



1.021 



4 



1,107 



39.5 



969 



34.6 



507 



18.1 



462 



16.5 



1.020 



6 



1,108 



39.5 



972 



34.7 



481 



17.2 



491 



17.5 



1.018 



8 



1,098 



39.2 



963 



34.4 



422 



15.1 



541 



19.3 



1.018 



10 



1,091 



39.0 



953 



34.0 



399 



14.2 



544 



19.4 



1.017 



12 



1,063 



38.0 



932 



33.3 



380 



13.6 



552 



19.7 



1.014 



U 



1,055 



37.7 



904 



32.3 



303 



10.8 



601 



21.5 



1.013 



16 



1,040 



37.1 



899 



32.1 



274 



9.8 



625 



22.3 



1.011 



Solid pack, 1911. Much better tomatoes than those which follow of the 1912 pack. 



The manufacture of pulp, either as a main product or as a by-product in canning, 

 should receive special consideration. First, there is the necessity for careful sort- 

 ing, and, second, for thorough washing. Both of these operations are much more 

 important than when tomatoes are canned, for in that case the peel, with any adher- 

 ent dirt or defective material, is removed. 



In the making of pulp as a by-product more or less of this objectionable material is 

 rubbed through the sieve and can not be eliminated. For this reason sorting must be 

 done as the first step, for it is not practicable to do it after scalding or for the peelers 

 to do it. The washing should be of the most thorough character — first by placing the 

 tomatoes in a hopper containing water to soak the dirt loose, and then by passing the 

 tomatoes under pressure sprays so that all parts are exposed to the action of the water. 

 The ordinary grasshopper or dump washer does not accomplish this end. The best 

 washer is that used for cleansing lye-peeled peaches. It consists of a cylinder made 

 of perforated, corrugated iron, mounted and rotated as a squirrel cage. A pipe with 

 fi.?h-tail nozzles directs streams of water upon the fruit at intervals of about 10 inches. 

 The tomatoes can not slide through but must roll over, and are not handled roughly. 

 The treatment is more vigorous than is necessary for canning operations, but is right 

 for pulp or ketchup. With proper preliminary treatment and careful work upon the 

 tables, trimming.s need not be objectionable for pulp and are a proper source for good 

 food material. Where tomatoes are very large and badly wrinkled the loss in solid 

 packing reaches as high as from 50 to 60 per cent, whereas a considerable portion 

 might be saved. The trimmings from the tables should be worked through the 

 cyclone promptly; otherwise fermentative processes will take place. 



In the manufacture (jf pulp as a main product, using the small, irregular, cracked, 

 and .soft-ripe fruit, the same care should be given to sorting and washing. The tomatoes 

 may or may not be run through a scalder and go at once to the cyclone. The scalding 

 gives a better result tlian the use of a crusher without scalding. The paddle beaters in 

 the cyclone should be set back and not be made to force everything through the screen 

 except hard liber. By being set back the hard parts are not torn to pieces; green 

 butts, bn^vn mold, and corky parts are thrown over the end. On the two operations of 

 wa-sliing and cycioning alone tiie difference in the amount of urganisniH in the product 

 may be innuenced 50 per cent (if more. 



A large proportion oi tomat/) cannors could advantageously sort, only tlu! linest fruit 

 for peeling and work all f)lher sound stock into pulp. It would eliminate from the 

 cost of peeling mucli that i.s e.xjjen.sive to peel, would n^duce i,\n'. waste to the mini- 

 mum, and leh.sen the number of einploye<;H re(|uired. The (ir.Ht operation in preparing 

 lomat<ie.-< for Houp in tl»c kitchen i.n to run the contents of a can through a sieve and con- 

 centrat<j over the etovo, Thirt wr)rk could bo done better by means of proper ecjuip- 

 ment at the factory. The coiiUmiLs of a No. :5 can would he reduced to that of a No. 2 



