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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1982
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2100/ http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf |
| _version_ | 1848839150570045440 |
|---|---|
| author | Che Man, Yaakob Collins, Jimmie L. |
| author_facet | Che Man, Yaakob Collins, Jimmie L. |
| author_sort | Che Man, Yaakob |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T07:06:53Z |
| format | Article |
| id | upm-2100 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:06:53Z |
| publishDate | 1982 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | Che Man, Yaakob Collins, Jimmie L. A Comparison of Energy Usage in the Home Canning of Tomato Juice |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/2100/ http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf |