A comparison of energy usage in the home canning of tomato juice

Yaakob Che Man, . and Collins Jimmie L., . A comparison of energy usage in the home canning of tomato juice. pp. 160-163. ISSN 0126-6128

A study on the heat processing of tomato juice was conducted using a low water level (LWL) hot water bath in comparison to the conventional recommended high water level (HWLj bath procedure. The LWL bath contained one-fifth the amount of water recommended for the HWL bath. The results indicated that the temperatures of the juice during processing were similar in both procedures. However use of the HWL bath required 59 minutes and 1838 watt-hours of electricity to heat the bath and process hot packed (92C) juice for 15 minutes. In contrast only 34 minutes and 1065 watt-hours of electricity were required when the L WL bath was used.

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Abstract

A study on the heat processing of tomato juice was conducted using a low water level (LWL) hot water bath in comparison to the conventional recommended high water level (HWLj bath procedure. The LWL bath contained one-fifth the amount of water recommended for the HWL bath. The results indicated that the temperatures of the juice during processing were similar in both procedures. However use of the HWL bath required 59 minutes and 1838 watt-hours of electricity to heat the bath and process hot packed (92C) juice for 15 minutes. In contrast only 34 minutes and 1065 watt-hours of electricity were required when the L WL bath was used.

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Item Type:	Article
AGROVOC Term:	Tomatoes
AGROVOC Term:	Fruit juices
AGROVOC Term:	Canning
AGROVOC Term:	Energy use
AGROVOC Term:	Heat
AGROVOC Term:	Water levels
AGROVOC Term:	Hot water treatment
AGROVOC Term:	Temperature
AGROVOC Term:	Copper
AGROVOC Term:	Heating
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22859

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