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1. US4437934 - Method for controlling consistency of tomato products

Office
United States of America
Application Number 06417184
Application Date 13.09.1982
Publication Number 4437934
Publication Date 20.03.1984
Grant Number 4437934
Grant Date 20.03.1984
Publication Kind A
IPC
A23L 1/212
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
B01D 1/00
BPERFORMING OPERATIONS; TRANSPORTING
01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
DSEPARATION
1Evaporating
CPC
B01D 1/0082
BPERFORMING OPERATIONS; TRANSPORTING
01PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
DSEPARATION
1Evaporating
0082Regulation; Control
A23L 19/09
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Applicants Purdue Research Foundation
Inventors Nelson Philip E.
Takada Norihisa
Agents Barnes & Thornburg
Title
(EN) Method for controlling consistency of tomato products
Abstract
(EN)

A process for manufacturing tomato products to an established consistency standard by introducing a tomato extract feedstock having an initial precipitate weight ratio and an initial Brix level into a system, measuring these initial conditions of the feedstock, calculating an expected precipitate weight ratio of the tomato selected for manufacture from the feedstock, computing an expected Brix level of the tomato product, which may be done by comparing the initial precipitate weight ratio and Brix level of feedstock and the expected precipitate weight ratio of the tomato product to a programmed relationship between the initial precipitate weight ratio, the initial Brix level, the expected precipitate weight ratio and an expected Brix level of the tomato product to establish this expected Brix level of tomato product and concentrating the tomato extract feedstock until the expected Brix level is achieved. The process represents an improvement over the prior art by enabling tomato processors to use in-line measurement to monitor the consistency of the tomato product being produced.

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