Tomato

The tomato Lycopersicon esculentum) (family Solanaceae) was introduced into Europe in the sixteenth century from South America but took nearly three centuries to become widely accepted as a foodstuff. The original tomato was yellow which is reflected in the Italian - pomodoro - porno d oro, golden fruit. 

In the United States the consumption of tomato and tomato products is second only to potatoes. 

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Moreover, certain thiazoles are used in canned food to enhance fruit aroma (e.g., 2-i-butylthiazole for tomatoes). 

Carotenoids are natural pigments characterized by a tail to tail linkage between two C20 units and an extended conjugated system of double bonds They are the most widely dis tributed of the substances that give color to our world and occur m flowers fruits plants insects and animals It has been estimated that biosynthesis from acetate produces approximately a hundred million tons of carotenoids per year The most familiar carotenoids are lycopene and (3 carotene pigments found m numerous plants and easily isolable from npe tomatoes and carrots respectively... 

Determine the pH for each of the following samples, given the recorded peak potential (a) tomato juice, +167 mV (b) tap water, -27 mV (c) coffee, 122 mV. 

Potassium nitrate is being used increasingly on intensive crops such as tomatoes, potatoes, tobacco, leafy vegetables, citms, and peaches. The properties that make it particularly desirable for these crops are low salt index, nitrate nitrogen, favorable N K20 ratio, negligible CU content, and alkaline residual reaction in the soil. The low hygroscopicity of KNO (Table 9) leads to its use in direct appHcation and in mixtures. It is an excellent fertilizer but the high cost of production limits its use to specialty fertilizers. 

Basil (Sweet Basil). Basil consists of the brown, dried leaves and tender stems of Ocimum basilicum L. (Labiatae), an aimual native to India, Africa, and Asia, and cultivated in Egypt, southern Erance, Morocco, the Mediteranean countries, and the United States. Basil is one of the oldest known herbs, and it is reported that there are perhaps 50—60 poorly defined Ocimum species which can only be identified according to their chemical components. The flavor of the basihcum type is warm, sweet, somewhat pungent, and pecuhar, ie, methyl chavicol and linalool. It is used with meats, fish, certain cheeses, and tomato-based salads. The fresh leaves are ground and known as pesto with pastas. It is the main component of the Hqueur Chartreuse. 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Incorporating EVOH as high oxygen barrier with polypropylene is used for packaging tomato catsup, barbecue sauce, mayoimaise, pickle reUsh, and other foods. Bottles fabricated from internal and external layers of polypropylene contain EVOH as the principal high oxygen-barrier material. 

Acid foods generally require the simplest equipment for heat preservation. The food can be heated to 100°C and filled hot into suitable containers. The containers are sealed, inverted to sterilize the closure, held at the filling temperature for a short time to ensure that the package is thoroughly heated, and then cooled. Tomato sauces, jellies, fmits, fmit juices (qv), and pickles are routinely preserved in this fashion. 

Aseptic processing systems have found wide use for packing juices and milk products for the retail market and for the bulk preservation of tomato paste and fmit sHces for use as ingredients. Further information on aseptic processing can be found in the Hterature (2). 

Other common phytoalexins in food materials are pisatin, cinnamylphenols, glyceolin, phaseolin [13401 -40-6] (14), and 5-deoxykieritol in peas, beans, soybeans, and lima beans viniferin in grapes momilactones and ory2alexins in rice a-tomatine in tomato lubimen in eggplant and capsidiol in green peppers. 

Vasoactive and Psychoactive Amines and Alkaloids Most compounds produciag hypertensive episodes are classified as amines and are found ia greatest coaceatratioa ia banana, plantain, tomato, avocado, piaeapple, broad beans, and various cheeses. Amines that are vasoactive iaclude dopamine [31-61-6], CgH N02 tyramine (11) histamine [31-43-6], tryptamine [61-34-1], C2QH22N2 noradrenaline [31-41-2], CgH NO and... 

Heat Exchangers Using Non-Newtonian Fluids. Most fluids used in the chemical, pharmaceutical, food, and biomedical industries can be classified as non-Newtonian, ie, the viscosity varies with shear rate at a given temperature. In contrast, Newtonian fluids such as water, air, and glycerin have constant viscosities at a given temperature. Examples of non-Newtonian fluids include molten polymer, aqueous polymer solutions, slurries, coal—water mixture, tomato ketchup, soup, mayonnaise, purees, suspension of small particles, blood, etc. Because non-Newtonian fluids ate nonlinear in nature, these ate seldom amenable to analysis by classical mathematical techniques. 

Hydrogen chloride in air can also be a phytotoxicant (88). Tomatoes, sugar beets, and fmit trees of the Pmnus family are sensitive to HCl in air. Exposure of concentrated hydrochloric acid to the skin can cause chemical bums or dermatitis. Whereas the irritation is noticed readily, the acid can be water flushed from the exposed area. Copious use of miming water is the only recommended safety procedure for any external exposure. Ingestion is seldom a problem because hydrochloric acid is a normal constituent of the stomach juices. If significant quantities are accidentally swallowed, it can be neutrali2ed by antacids. 

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