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Copjrrightsd by Ress Basil Davis 1955 the EFFECT of PROCESSING METHODS on the COLOR of CANNED TOMATO JTJICE

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Copjrrightsd by Ress Basil Davis 1955 the EFFECT of PROCESSING METHODS on the COLOR of CANNED TOMATO JTJICE Copjrrightsd by Ress Basil Davis 1955 THE EFFECT OF PROCESSING METHODS ON THE COLOR OF CANNED TOMATO JTJICE DISSERTATION Presented In Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By REES BASIL DAVIS, B.S., M.S. The Ohio State University 19511- Adviser Department of Horticulture ACKNOWLEDGEMENTS Throughout this study, the following people and organi zations have materially aided the author. In acknowledge­ ment of their help and the value of their association, the author wishes to express his appreciation and thanks: To Dr. Wilbur A. Gould, who has given freely and will­ ingly of his time, interest, guidance and advice, and es­ pecially whose encouragement has been an inspiration to me throughout my graduate work. To Dr. Howard D. Brown, to whom I am grateful for his guidance, advice and encouragement in this work. To Dr. Freeman S. Howlett, Chairman, Department of Horticulture, for his suggestions in the writing of this dissertation, and particularly for his guidance and encour­ agement throughout my graduate work. To Dr. R. C. Burrell, Department of Biochemistry, and Dr. H. H. Weiser, Department of Bacteriology, for their di­ rection and interest while taking my graduate work. To Mr. James 0. Mavis, who has been helpful throughout this study due to our mutual interest in color measurement problems. To the Ohio Agricultural Experiment Station and the U.S. Department of Agriculture whose cooperation in fur­ nishing materials, equipment and supplies made this study possible, and to the many Individuals who have materially -iii- assisted in the harvesting, processing, analysis and color evaluation of tomatoes used in this study* To my wife, whose constant interest, assistance, pa­ tience and inspiration have been invaluable throughout my graduate study. Rees Basil Davis TABLE OP CONTENTS Page I. INTRODUCTION ..................................... 1 II. LITERATURE REVIEW ................................ k A. Methodology........ ........................ k- 1. Measurement of Color ..................... 5 Quantitative Pigment Measurement ......... 5 Color Matching ............... 6 Reflectance Measurements .......... 11 2. Interpretation of Color Data ............ 13 ICI System ........... 13 Conversion to Munsell Color System ..... l£ Color Indices ........................... 19 B. Factors Affecting Color of Tomato Juice .... 20 Tomato Juice Industry ................... 20 Importance of Color In Tomato Juice ..... 21 Variety.............................. 23 Maturity -................ 2i{. Processing Methods ....................... 21). III. EXPERIMENTAL PROCEDURES........................... 311- Variety, Growing and Harvesting ......... 3ij. Processing Methods ....... 36 Finished Product Grading ................ I4.I Preparation of Samples for Hunter Color Measurement ......... .................... Raw Sample ......... ij.1 Canned Sample ...... I4.3 Objective Method of Measuring C o l o r 1)4 -v- Page Conversion of Hunter L, a^ and bj^ Readings to Munsell Renotations ..... 1\S IV. RESULTS AND DISCUSSIONS OF RESULTS .......... 52 A. "Cold-break” Two Extraction Plate-pasteurized Process ............ 52 B. "Hot-break” Plate-pasteurized Process ...... 66 C. MCold-breakn Two Extraction Process vs. MHot-breakM Plate-pasteurized Process ...... 79 D. "Cold-break” Plate-pasteurized Process vs. Conventional Process «..................... 91 E. !,Hot-breakM Plate-pasteurized Process vs. Conventional Process ............. 100 F. Sampling of Raw Product for Color Measurement .................... 110 G. Effect of Use of Vibrating Screen on Tomato Juice Color ........................ lid H. Discussion of Munsell Hue and Value and Chroma Conversions ................... 128 V. SUMMARY....................................... 135 VI. CONCLUSIONS ...................................... li+O VII. LITERATURE CITED .................. llj.2 VIII. APPENDIX I Detailed Tabulation of Color Data for Raw and Processed Tomato Juice Samples ............... lij.8 IX. AUTOBIOGRAPHY................................... 158 -vi- LIST OP TABLES, DIAGRAMS, FIGURES AND PLOW SHEETS Page Table I* Munsell Renotations for Certain Reds, and Yellow Reds at Values 2/, 3/» and \\/ in Terms of Hunter^ L, a^ and bj^ (from the Data of Younkin) ....... 17 Table II. U.S. Standards for Grades of Tomato Juice... 22 Table III. Composition of Lots of Raw Tomatoes for Processing of Canned Tomato Juice ......... 36 Table IV. Conversions of Hunter Color and Color- Difference Meter LoReadings to Munsell Values Renotations ................... 1+6 Table V. Munsell Hue Renotations of Samples for the "Cold-break" Two Extraction Plate-pasteur­ ized Process at Various Stages in Manu­ facture and After Storage Classified by Raw Product Grade ................ 53 Table VI. Munsell Value Renotations of Samples for the ”Cold-breakM Two Extraction Plate- pasteurized Process Taken at Various Stages in Manufacture and After Storage Classified by Raw Product Grade .......... 58 Table VII. Munsell Chroma Renotations of Samples for the "Cold-break11 Two Extraction Plate- pasteurized Process Taken at Various Stages in Manufacture and After Storage Classified by Raw Product Grade ........... 63 Table VUE. Munsell Hue Renotations of Samples for the "Hot-break" Plate-pasteurized Process Taken at Various Stages in Manufacture and After Storage Classified by Raw Product Grade .... 67 Table IX. Munsell Value Renotations of Samples for the wHot-breakM Plate-pasteurized Process Taken at Various Stages in Manufacture and After Storage Classified by Raw Prod­ uct Grade ............................ 72 Table X., Munsell Chroma Renotations of Samples for the ”Hot-break” Plate-pasteurized Process Taken at Various Stages in Manufacture and After Storage Classified by Raw Product Grade ........... 76 -vii- Page Table XI. Average Munsell Hue, Value and Chroma Re- notations and USDA Color Scores of Samples for the "Cold-break" Two Extraction and the "Hot-break" Plate-pasteurized Process­ es Taken of the Raw Product (Blender and Chopper Samples) and After One Month Storage for Lots of Varying Raw Product Composition ........ 31 Table XII. Average Munsell Hue, Value and Chroma Re- notations and USDA Color Scores of Samples for the "Cold-break" Two Extraction and the "Hot-break" Plate-pasteurized Process­ es Taken of the Raw Product (Blender and Chopper Samples) and After One Month Stor­ age for Lots Classified According to Munsell Hue Renotations .............. 8J4. Table XHE. Average Munsell Hue, Value and Chroma Re­ notations and USDA Color Scores of Samples for the "Cold-break" Two Extraction and the "Hot-break" Plate-pasteurized Process Taken of the Raw Product (Blender and Chopper Samples) and After One Month Storage for Lots Classified According to USDA Color Score ........................... 88 Table XIV. Proposed Munsell Color Specifications for Raw Product Tomato Color (Extracted Juice) to Predict USDA Grade for Color .... 90 Table XV. Proposed Color Specifications in Terms of Hunter L, a^ and br Readings for Raw Product Tomato Color (Extracted Juice) to Predict USDA Grade for Color ............ 91 Table XVI. Munsell Hue Renotations of Samples for the "Cold-break" Two Extraction Plate- pasteurized Process Compared to the "Cold-break" Two Extraction Conventional Retort Process Taken at Various Stages In Manufacture and After Storage Classified by Raw Product Grade ........................ 93 Table XVII. USDA Color Scores for the "Cold-break" Two Extraction Plate-pasteurized and Conventional Processes ...................... 9l\. -viii- Pas e Table XVHE. Munsell Value Renotations of Samples for the’’Cold-break" Two Extraction Plate- pasteurized Process Compared to the ’’Cold-break" Two Extraction Conventional Retort Process Taken at Various Stages in Manufacture and After Storage Classi­ fied by Raw Product Grade ....... 96 Table XIX..» Munsell Chroma Renotations of Samples for the "Cold-break Two Extraction Plate- pasteurized Process Compared to the "Cold- break" Two Extraction Conventional Retort Process Taken at Various Stages in Manu­ facture and After Storage Classified by Raw Product Grade ......................... 98 Table XX. USDA Average Color Scores for the "Cold- break" Two Extraction Plate-pasteurized and Conventional Retort Processes After 1, 5 and 10 Months Storage ............... 99 Table XXI. Munsell Hue Renotations of Samples for the "Hot-break" Pl^te-pasteurized Process and the "Hot-break Conventional Retort Process Taken at Various Stages in Manu­ facture and After Storage Classified by Raw Product Grade ...................... 101 Table XXII. Average USDA Color Scores for the "Hot- break" Plate-pasteurized and Conven­ tional Processes .......................... 103 Table XXUC. Munsell Value denotations of Samples for the "Hot-break Plate-pasteurized Process and the "Hot-break" Conventional Hetort Process Taken at Various Stages in Manu­ facture and After Storage Classified by Raw Product Grade ......................... IOJ4. Table XXIV. Munsell Chroma Renotations of Samples for the "Hot-break" Plate-pasteurized Process and the "Hot-break" Conventional Retort Process Taken at Various Stages in Manu­ facture and After Storage Classified by Raw Product Grade ......................... 106 Table XXV. USDA Average Color Scores for the "Hot- break" Plate-pasteurized and Conven­ tional Retort Processes After 1, 5 and 10 Months Storage ...... 108 -ix- Page Table XXVI. Munsell Hue Renotations of Samples for the ’’Cold-break11 One
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