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A Comparison of Energy Usage in the Home Canning of Tomato Juice

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 (HWL) bath procedure. The L WL bath contained one-fifth the amount of water recommended for the HWL bath. The results indicated...

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Main Authors: Che Man, Yaakob, Collins, Jimmie L.
Format: Article
Language:English
English
Published: 1982
Online Access:http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf
http://psasir.upm.edu.my/id/eprint/2100/
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spelling my.upm.eprints.21002013-05-27T06:58:49Z http://psasir.upm.edu.my/id/eprint/2100/ A Comparison of Energy Usage in the Home Canning of Tomato Juice Che Man, Yaakob Collins, Jimmie L. 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 (HWL) bath procedure. The L WL 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 (920 C) juice for 15 minutes. In contrast, only 34 minutes and 1065 watt-hours ofelectricity were required when the L WL bath was used. 1982 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf Che Man, Yaakob and Collins, Jimmie L. (1982) A Comparison of Energy Usage in the Home Canning of Tomato Juice. Pertanika, 5 (2). pp. 160-163. English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description 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 (HWL) bath procedure. The L WL 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 (920 C) juice for 15 minutes. In contrast, only 34 minutes and 1065 watt-hours ofelectricity were required when the L WL bath was used.
format Article
author Che Man, Yaakob
Collins, Jimmie L.
spellingShingle Che Man, Yaakob
Collins, Jimmie L.
A Comparison of Energy Usage in the Home Canning of Tomato Juice
author_facet Che Man, Yaakob
Collins, Jimmie L.
author_sort Che Man, Yaakob
title A Comparison of Energy Usage in the Home Canning of Tomato Juice
title_short A Comparison of Energy Usage in the Home Canning of Tomato Juice
title_full A Comparison of Energy Usage in the Home Canning of Tomato Juice
title_fullStr A Comparison of Energy Usage in the Home Canning of Tomato Juice
title_full_unstemmed A Comparison of Energy Usage in the Home Canning of Tomato Juice
title_sort comparison of energy usage in the home canning of tomato juice
publishDate 1982
url http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf
http://psasir.upm.edu.my/id/eprint/2100/
_version_ 1643822218134683648
score 13.18916

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