Tomato Production, Processing and Technology

Wilbur A. Gould is Professor Emeritus of Food Science and Technology, Department of Horticulture, and former Director of the Food Industries Center and The Ohio State University, Executive Director of Mid-America Food Processor Association, as well as a consultant to the food industries.

• Part 1 Production: Introduction and history of the tomato industry; Tomato culture and production for processing; Genetics in breeding of processing tomatoes; Tomato harvesting, systems and methods; Tomato handling; Tomato grading; Preparation of tomatoes for processing. Part 2 Processing: Canning tomatoes; Tomato juice manufacture; Tomato pulp and paste manufacture; Tomato catsup and chili sauce manufacture; Tomato soup; Tomato wastes. Part 3 Technology: Quality assurance; Quality control; Quality evaluation of processed tomatoes and tomato products; Color and color measurement; Tomato solids; Consistency (viscosity) of tomato products; Total acidity and pH; Defects and material other than tomatoes; Flavor and flavor evaluation; Drosophila and insect control; Mold���counting methods and principles; Spoilage of canned tomatoes and tomato products; Composition of tomatoes.