Water tomato juice

Water Tomato juice Tomato puree Tomato paste Microwave drying Balance AOAC 985.26 solids (total) in processed tomato products... 

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. 

Colorant containing annatto and Ca caseinate as carrier mixed with water to be added directly to cheese milk yielding uniform colored cheese mass Water-dispersible beadlet of p-carotene is mixed with oil to attein composition that remains stable even in presence of polyphosphates and with antioxidant action even in absence of ascorbic acid Blending carotenoid pigment and soybean fiber (wifii tomato juice) as effective ingredient for dispersion stability... 

Tomatoes are washed upon receipt at the processing plant. Canned tomatoes are peeled by dipping the tomatoes in boiling water or lye or by steam treatment and cut for the size of product to be canned. Tomato juice is added to the cans before closing. They are heated in a retort to achieve commercial sterility. 

The conditions which have been reported as favoring sporulation include addition of salts of metals such as manganese, chromium, nickel, etc., to the medium shaking a culture of vegetative cells of sporing aerobes with distilled water at 37°C. addition of tomato juice to a medium incubating the cultures at an appropriate temperature addition of calcium carbonate to a carbohydrate medium to prevent excessive accumulation of acid, and to maintain the pH at 5.5 or above the necessity yeen addition to the medium of certain amino acids etc. 

The following substances have been added to culture media to increase the yields of dextran raw beet sugar or molasses,80 commercial maple sirup,1 yeast extract,81 magnesium and ammonium sulfates,82 tomato juice,8,81 calcium carbonate,3 and a water extract of waste sugarrefining charcoal (probably containing materials related to the vitamin B complex).88... 

Smith, S.E. 1947. The sorption of water by high polymers. J. Amer. Chem. Soc. 69, 646-651. Sobolev, A.P., Segre, A., and Lamanna, R. 2003. Proton high-held NMR study of tomato juice. Magn. Reson. Chem. 41, 237-245. 

Packing of wine, water, fruit juices, tomato puree ( bag in box ) Packing of fertilizers and herbicides Packing for cooked meat... 

Rogosa-type medium (60) made as follows 2% Tryptone (Difco), 0.5% yeast extract (Difco), 0.5% peptone (Difco), 0.5% glucose, 0.005% Tween 80 (Nutritional Biochemicals Corp.), and 2% agar (Difco) in a filtered or centrifuged fourfold dilution (with water) of tomato juice (containing no preservatives). The medium is adjusted to pH 5.5 with HC1 before adding agar. 

The colors of these pigments are due to the numerous double bonds in their structure. When bromine is added to double bonds, it saturates them and the color changes accordingly. In the tomato juice rainbow experiment, we stir bromine water into the tomato juice. The slow stirring allows the bromine water to penetrate deeper and deeper into the cylinder in which the tomato juice was placed. As the bromine penetrates, more and more double bonds will be saturated. Therefore, you may be able to observe a continuous change, a rainbow of colors, starting with the reddish tomato color at the bottom of the cylinder where no reaction occurred (since the bromine did not reach the bottom). Lighter colors will be observed on the top of the cylinder where most of the double bonds have been saturated. 

While waiting for the paper to dry, you can perform the following short experiment. Weigh about 15 g of tomato paste in a beaker. Add about 30 mL of water and stir. Transfer the tomato juice into a 50-mL graduated cylinder and, with the aid of a pipet, add 5 mL of saturated bromine water (dropwise). With a glass rod, stir the solution very gently. Observe the colors and their positions in the cylinder. Record your observations on the Report Sheet. 

Liquid Culture Medium Dissolve 15 g of peptonized milk, 5 g of water-soluble yeast extract, 10 g of anhydrous glucose, and 2 g of anhydrous potassium dihydrogen phosphate in about 600 mL of water. Add 100 mL of filtered tomato juice (filtered through Whatman No. 1 filter paper, or equivalent), and adjust to pH 6.5 by the dropwise addition of 1.0 N sodium hydroxide. Add, with mixing, 10 mL of the Polysorbate 80 Solution. Dilute with water to a final volume of 1000 mL. Add 10-mL portions of this Liquid Culture Medium to test tubes, cover to prevent contamination, and sterilize by heating in an autoclave at 121° for 15 min. Cool the tubes rapidly to keep color formation to a minimum, and store at 10° in the dark. 

Water flux. Secondly, the effects of factors which were anticipated to influence the membrane performance and the system efficiency were evaluated. They were the osmotic pressure and the viscosity of tomato juice as the function of juice concentration and feed velocity, and operating pressure. It was observed that the rise in temperature increases water flux. 

The effect of juice velocity on water flux is demonstrated in Figure 5. This effect is smaller than anticipated from the data shown in Figure 4. One reason of this discrepancy might be the difference of the tomato juice used. Fresh juice was used to obtain the relationship summarized in Figure 5, while canned tomato paste was used in diluted form for the experiments shown in Figure 4. Another reason might be the difference in flow channels, 1.4 cm inner diameter tube and thin flat channel of 0.04-... 

Figure 3. Water flux as a function of tomato juice concentration observed by using 12 membrane tubes. Circulating the juice and discarding the permeate.

Figure 5. Effect of tomato juice flow velocity on water flux observed by using 12...

Figure 13. Water flux as the function of tomato juice concentration. Semicommercial plant (72 membrane tubes X 20 lines).

Dilute 200 mL of tomato juice to 1 L using distilled water. Transfer 700-800 mL of the diluted juice to a separate 1-L Erlenmeyer flask. 

If a number of substances is being maintained in fixed proportions in the process, it is better to consider them all together, enclosing them in one variable (see proposed problem 13 in Sect. 7.10). For example, if a food material (e.g., tomato juice) is to be concentrated by removing water, then all components (e.g., carbohydrates, proteins, fats) will remain together in the concentrated stream then it would be most efficient to call all of them solids and use just one variable for it all. 

Multieffect evaporator [5]. In an evaporation process, the fluid is heated to its saturation temperature, and then additional energy is applied to start the liquid evaporation. Evaporation occurs at constant temperature and requires a large amount of energy so that the molecules in the liquid state pass to the vapor state. Unlike dryers, what is achieved in the evaporator is concentration, where normally a diluted "juice" with 5-10 % solids is concentrated to 30-50 % solids. Indeed, evaporation is a concentration process and not a dehydration process. Tomato juice will be concentrated in a three-stage multieffect evaporator (Fig. 7.46). 1,000 kg/h of tomato juice are fed to the system with an initial concentration of 6 % solids (w/w). The object of the operation is to obtain a commercial concentrate of 31 % solids (w/w). The outlet solid concentration of stages 1-3 are 13, 21, and 31 % (w/w), respectively, (a) How much water was removed in each stage of the system (b) What is the flow rate of the concentrate at the outlet in kg/h ... 

Note It is reasonable to assume that tomato juice is composed of two phases, solids (mainly soluble carbohydrates) and water. 

Divide the medium into two 125 mL aliquots and add 1.25 g glucose to one, stirring to dissolve the sugar. The final glucose concentration is approximately 0.5% w/v, excluding the impact of tomato juice serum. Place these media into a 45 C/113 F to 50°G/122 F water bath. 

Another interesting example is the HPAEC determination of herbicide glyphosate and its metabolite aminomethyl phosphonic acid which is based on the electrocatalytic oxidation on metallic cooper electrode. The detection is based on the enhancement in the anodic current of Cu electrode experienced in the presence of a Cu(II)-complexing agent like these analytes. These methods were successfully applied in analysis of tomato juice [161] and mineral water samples [ 160] without any derivatization, clean-up, or preconcentration step. 

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