Rapid heat processing of fluid foods by steam injection

Brown, Anne; Lazar, Marina; Wasserman, T.; Smith, G S; Cole, Ward Martin

doi:10.1016/0042-207x(52)90335-7

Cited by 5 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low-velocity contact, with subsequent mechanical mixing, has been used by others (Dietz, 1960;Marsh et al, 1966). A high velocity injection in the critical velocity range can be used to both heat and mix (Brown et al, 1951;Morgan and Carlson, 1960;Wasserman and Lazar, 1953), hut this causes high shear which alters texture and consistency. In the steam injection system designed for this work, the steam flowed into a heating tee at about 100 fps.…”

Section: Experimental Processing Unit Designmentioning

confidence: 99%

FIELD PROCESSING OF TOMATOES. 1. Process and Design

Schultz

Graham

Rockwell

et al. 1971

Journal of Food Science

View full text Add to dashboard Cite

SUMMARY— Among the advantages of processing tomatoes in the field, compared with processing solely at a cannery, are increased yield and reduced waste. Mechanically harvested tomatoes were processed at 500 lb/hr through a mobile field unit within 6 hr after harvest during the 1969 season. Processing within 6 hr from harvest prevented a loss of about 9.5% of the ripe tomatoes that occurred when processing was delayed 24 hr. An increase of 4.3% in solids recovery was obtained by acid treatment of the hot macerate, bringing the total increase to 13.8% for field processing. Either the single strength or concentrated material is suitable for bulk transport to a cannery for storage, additional concentration, or immediate formulation into sauces, catsup and other tomato products.

show abstract

Section: Experimental Processing Unit Designmentioning

confidence: 99%