: A Young Folks' History of the Church of Jesus Christ of Latter-day Saints by Anderson Nephi - Mormon Church Christianity; Children's Religion; Latter Day Saints

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PAGE Introduction 5 Sanitary control of tomato pulp factories 6 Quality of product 7 Discarding tomato juice 8 Composition of tomato pulp 10 Whole tomato pulp 10 Trimming stock pulp 12 Methods of analysis 12 Microscopic examination 13 Determination of total solids 19 Determination of insoluble solids 32 Determination of sugar 32 Determination of acidity 33 Determination of salt 33 Determination of specific gravity 33 Importance of accuracy in the determination of specific gravity 50 Evaporation to definite volume of concentrated pulp 52

Ketchup

Methods of manufacture 62 Factory control of the composition of Ketchup 63

Chili Sauce

Methods of manufacture 72

TABLES

Table 1, Composition of pulp and of the liquor separated from it 9 Table 2, Composition of whole tomato pulps 21 Table 3, Composition of trimming stock pulps 22 Table 4, Comparison of methods for the determination and calculation of solids in whole tomato pulp 23 Table 5, Tomato pulp and filtered liquor 24 Table 6, Corrections for specific gravity of hot pulp 43 Table 7, Comparisons of methods for determining specific gravity 45 Table 8, Corrections for specific gravity and Brix readings at different temperatures 55 Table 9, Equivalent volumes of pulp of different degrees of concentration 56 Table 10, Specific gravity and solids of tomato pulp 59 Table 11, Manufacture of Ketchup. Quantity of constituents to be added to 800 gallons of boiling, partly concentrated pulp 65 Table 12, Solids in Ketchup obtained by drying in vacuum at 70? C. and by Abb? refractometer from Geerlig's table 68 Table 13, Refractive index and per cent solids in Tomato Ketchup 69 Table 14, Corrections for temperature to be used with Table 13 70

Fig. 1. Small specific gravity flask 36 Fig. 2. Large specific gravity flask 36 Fig. 3. Special head and flask receptacles for Babcock milk tester 37 Fig. 4. Weight and specific gravity of tomato pulp 39 Fig. 5. Specific gravity cup for hot pulp 44

TOMATO PULP

INTRODUCTION

Tomato pulp is the fleshy portion of the tomato separated from skins, cores and seeds by means of a fine mesh screen and suitably concentrated by evaporation.

During recent years great improvements have been made in the manufacture of tomato pulp and in the quality and appearance of the product. The care exercised in the selection of the raw material and in all steps of the manufacture of tomato pulp has been greatly increased. This is equally true of pulp marketed in small cans to be used as soup stock in private homes and of the pulp sold in larger containers for the manufacture of soup and ketchup. The large buyers of pulp have determined the grade or quality which gives them the best results in the manufacture of other products and the degree of concentration which they can use most economically. It is now customary, therefore, for large sales of pulp to be made on specifications, and it is impracticable to comply with such specifications without carefully controlling the manufacture of the product. The raw material must be so selected and the manufacturing operations so controlled that the color and flavor of the finished product is conserved. This is discussed briefly on page 7.

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