Tomato products: pulp, ketchup, and chili sauce.

by W. D. Bigelow; A. E. Stevenson; National Canners Association

Whole pulp			Filtrate from pulp
Solids by drying		Specific gravity at 20° C.	Solids by drying		Immersion refract- ometer reading at17.5° C.	Specific gravity at 20° C.
_In vacuo_ at 70° C.	At atmospheric pressure 100° C.		_In vacuo_ at 70° C.	At atmospheric pressure 100° C.
_Per cent_	_Per cent_		_Per cent_	_Per cent_
6.78	6.24	1.0285	6.05	5.38	39.3	1.0263
6.84	6.29	1.0288	6.10	5.42	39.5	1.0266
6.89	6.35	1.0290	6.15	5.46	39.7	1.0268
6.95	6.41	1.0292	6.20	5.51	39.9	1.0270
7.01	6.46	1.0294	6.25	5.56	40.1	1.0272
7.06	6.51	1.0297	6.30	5.60	40.3	1.0274
7.12	6.56	1.0299	6.35	5.64	40.6	1.0277
7.17	6.61	1.0301	6.40	5.69	40.8	1.0279
7.23	6.66	1.0304	6.45	5.73	41.0	1.0281
7.28	6.71	1.0306	6.50	5.78	41.2	1.0283
7.34	6.76	1.0308	6.55	5.82	41.4	1.0285
7.40	6.82	1.0310	6.60	5.86	41.6	1.0287
7.45	6.87	1.0313	6.65	5.91	41.8	1.0290
7.51	6.92	1.0315	6.70	5.95	42.0	1.0292
7.56	6.97	1.0317	6.75	6.00	42.2	1.0294
7.62	7.02	1.0320	6.80	6.04	42.4	1.0296
7.68	7.08	1.0322	6.85	6.09	42.6	1.0298
7.74	7.13	1.0324	6.90	6.14	42.8	1.0300
7.79	7.18	1.0326	6.95	6.18	43.1	1.0303
7.85	7.23	1.0329	7.00	6.22	43.3	1.0305
7.90	7.28	1.0331	7.05	6.26	43.5	1.0307
7.96	7.33	1.0333	7.10	6.31	43.7	1.0309
8.02	7.38	1.0336	7.15	6.36	43.9	1.0311
8.07	7.43	1.0338	7.20	6.40	44.1	1.0313
8.12	7.48	1.0340	7.25	6.44	44.3	1.0315
8.18	7.54	1.0342	7.30	6.48	44.5	1.0318
8.24	7.59	1.0345	7.35	6.53	44.7	1.0320
8.30	7.64	1.0347	7.40	6.58	44.9	1.0322
8.35	7.69	1.0349	7.45	6.62	45.1	1.0324
8.40	7.74	1.0352	7.50	6.66	45.3	1.0326

Table 5.—Tomato Pulp and Filtered Liquor—Continued

Whole pulp			Filtrate from pulp
Solids by drying		Specific gravity at 20° C.	Solids by drying		Immersion refract- ometer reading at17.5° C.	Specific gravity at 20° C.
_In vacuo_ at 70° C.	At atmospheric pressure 100° C.		_In vacuo_ at 70° C.	At atmospheric pressure 100° C.
_Per cent_	_Per cent_		_Per cent_	_Per cent_
8.46	7.79	1.0354	7.55	6.71	45.5	1.0328
8.52	7.84	1.0356	7.60	6.76	45.7	1.0331
8.57	7.89	1.0358	7.65	6.80	45.9	1.0333
8.63	7.95	1.0361	7.70	6.84	46.2	1.0335
8.68	8.00	1.0363	7.75	6.89	46.4	1.0337
8.74	8.05	1.0365	7.80	6.93	46.6	1.0339
8.80	8.11	1.0367	7.85	6.98	46.8	1.0341
8.86	8.16	1.0370	7.90	7.02	47.0	1.0344
8.91	8.21	1.0372	7.95	7.07	47.2	1.0346
8.96	8.26	1.0374	8.00	7.11	47.4	1.0348
9.02	8.31	1.0377	8.05	7.16	47.6	1.0350
9.08	8.36	1.0379	8.10	7.20	47.8	1.0352
9.14	8.41	1.0381	8.15	7.24	48.0	1.0354
9.19	8.46	1.0383	8.20	7.28	48.2	1.0357
9.25	8.51	1.0386	8.25	7.33	48.4	1.0359
9.30	8.57	1.0388	8.30	7.38	48.6	1.0361
9.36	8.62	1.0390	8.35	7.42	48.8	1.0363
9.42	8.67	1.0393	8.40	7.46	49.0	1.0366
9.47	8.72	1.0395	8.45	7.51	49.2	1.0368
9.53	8.77	1.0397	8.50	7.55	49.4	1.0370
9.58	8.83	1.0400	8.55	7.60	49.6	1.0372
9.64	8.88	1.0402	8.60	7.64	49.8	1.0374
9.70	8.93	1.0404	8.65	7.68	50.0	1.0376
9.75	8.98	1.0406	8.70	7.73	50.2	1.0379
9.80	9.03	1.0408	8.75	7.78	50.4	1.0381
9.86	9.09	1.0410	8.80	7.82	50.7	1.0383
9.92	9.14	1.0413	8.85	7.86	50.9	1.0385
9.97	9.19	1.0415	8.90	7.91	51.1	1.0387
10.02	9.24	1.0417	8.95	7.95	51.3	1.0389
10.08	9.29	1.0419	9.00	8.00	51.5	1.0392

Table 5.—Tomato Pulp and Filtered Liquor—Continued

Whole pulp			Filtrate from pulp
Solids by drying		Specific gravity at 20° C.	Solids by drying		Immersion refract- ometer reading at17.5° C.	Specific gravity at 20° C.
_In vacuo_ at 70° C.	At atmospheric pressure 100° C.		_In vacuo_ at 70° C.	At atmospheric pressure 100° C.
_Per cent_	_Per cent_		_Per cent_	_Per cent_
10.14	9.35	1.0421	9.05	8.05	51.7	1.0394
10.19	9.40	1.0424	9.10	8.09	51.9	1.0396
10.25	9.45	1.0426	9.15	8.13	52.1	1.0398
10.30	9.50	1.0428	9.20	8.18	52.3	1.0400
10.35	9.55	1.0430	9.25	8.22	52.5	1.0402
10.41	9.60	1.0433	9.30	8.27	52.7	1.0404
10.47	9.65	1.0435	9.35	8.31	52.9	1.0406
10.52	9.70	1.0437	9.40	8.35	53.1	1.0409
10.58	9.75	1.0440	9.45	8.40	53.3	1.0411
10.64	9.80	1.0442	9.50	8.45	53.5	1.0413
10.70	9.86	1.0444	9.55	8.49	53.7	1.0415
10.75	9.91	1.0447	9.60	8.53	53.9	1.0417
10.80	9.96	1.0449	9.65	8.58	54.1	1.0419
10.86	10.01	1.0451	9.70	8.62	54.3	1.0422
10.91	10.06	1.0453	9.75	8.67	54.5	1.0424
10.97	10.11	1.0456	9.80	8.71	54.7	1.0426
11.02	10.16	1.0458	9.85	8.75	55.0	1.0428
11.08	10.21	1.0461	9.90	8.80	55.2	1.0430
11.14	10.26	1.0463	9.95	8.85	55.4	1.0433
11.20	10.31	1.0465	10.00	8.89	55.6	1.0435
11.25	10.37	1.0467	10.05	8.93	55.8	1.0437
11.30	10.42	1.0469	10.10	8.98	56.0	1.0439
11.36	10.47	1.0472	10.15	9.02	56.2	1.0441
11.41	10.52	1.0474	10.20	9.07	56.4	1.0444
11.47	10.57	1.0476	10.25	9.11	56.6	1.0446
11.53	10.63	1.0478	10.30	9.15	56.8	1.0448
11.59	10.68	1.0481	10.35	9.20	57.0	1.0450
11.64	10.73	1.0483	10.40	9.25	57.2	1.0452
11.70	10.78	1.0485	10.45	9.29	57.4	1.0454
11.75	10.83	1.0487	10.50	9.33	57.6	1.0457

Table 5.—Tomato Pulp and Filtered Liquor—Continued

Whole pulp			Filtrate from pulp
Solids by drying		Specific gravity at 20° C.	Solids by drying		Immersion refract- ometer reading at17.5° C.	Specific gravity at 20° C.
_In vacuo_ at 70° C.	At atmospheric pressure 100° C.		_In vacuo_ at 70° C.	At atmospheric pressure 100° C.
_Per cent_	_Per cent_		_Per cent_	_Per cent_
11.81	10.89	1.0490	10.55	9.38	57.8	1.0459
11.87	10.94	1.0492	10.60	9.42	58.0	1.0461
11.93	10.99	1.0494	10.65	9.47	58.2	1.0463
11.99	11.04	1.0496	10.70	9.51	58.4	1.0465
12.05	11.09	1.0499	10.75	9.55	58.6	1.0467
12.10	11.15	1.0501	10.80	9.60	58.8	1.0469
12.15	11.20	1.0503	10.85	9.65	59.0	1.0471
12.21	11.25	1.0505	10.90	9.70	59.2	1.047
12.26	11.30	1.0508	10.95	9.74	59.4	1.0476
12.32	11.35	1.0510	11.00	9.78	59.6	1.0478
12.37	11.40	1.0512	11.05	9.82	59.9	1.0480
12.43	11.45	1.0515	11.10	9.87	60.1	1.0482
12.49	11.50	1.0517	11.15	9.92	60.3	1.0484
12.55	11.55	1.0519	11.20	9.96	60.5	1.0487
12.60	11.60	1.0522	11.25	10.00	60.7	1.0489
12.65	11.66	1.0524	11.30	10.04	60.9	1.0491
12.71	11.71	1.0526	11.35	10.09	61.1	1.0493
12.77	11.76	1.0528	11.40	10.13	61.3	1.0495
12.83	11.81	1.0531	11.45	10.18	61.5	1.0498
12.88	11.86	1.0533	11.50	10.22	61.7	1.0500
12.94	11.92	1.0535	11.55	10.27	61.9	1.0502
12.99	11.97	1.0538	11.60	10.31	62.1	1.0504
13.05	12.02	1.0540	11.65	10.35	62.3	1.0506
13.10	12.07	1.0542	11.70	10.40	62.5	1.0508
13.16	12.12	1.0544	11.75	10.45	62.7	1.0511
13.22	12.18	1.0547	11.80	10.49	62.9	1.0513
13.27	12.23	1.0549	11.85	10.53	63.1	1.0515
13.32	12.28	1.0551	11.90	10.58	63.3	1.0517
13.38	12.33	1.0554	11.95	10.63	63.5	1.0519
13.44	12.38	1.0556	12.00	10.67	63.7	1.0521

Table 5.—Tomato Pulp and Filtered Liquor—Continued

Whole pulp			Filtrate from pulp
Solids by drying		Specific gravity at 20° C.	Solids by drying		Immersion refract- ometer reading at17.5° C.	Specific gravity at 20° C.
_In vacuo_ at 70° C.	At atmospheric pressure 100° C.		_In vacuo_ at 70° C.	At atmospheric pressure 100° C.
_Per cent_	_Per cent_		_Per cent_	_Per cent_
13.50	12.44	1.0558	12.05	10.71	64.0	1.0523
13.55	12.49	1.0560	12.10	10.75	64.2	1.0525
13.60	12.54	1.0562	12.15	10.80	64.4	1.0527
13.66	12.59	1.0565	12.20	10.84	64.6	1.0529
13.72	12.64	1.0567	12.25	10.89	64.8	1.0531
13.78	12.70	1.0569	12.30	10.94	65.0	1.0533
13.83	12.75	1.0572	12.35	10.98	65.2	1.0535
13.89	12.80	1.0574	12.40	11.02	65.4	1.0537
13.95	12.85	1.0576	12.45	11.07	65.6	1.0539
14.01	12.90	1.0579	12.50	11.11	65.8	1.0541

The per cent of solids in the filtered liquor obtained by drying in vacuo, multiplied by 1.12, gives the per cent of solids in the original pulp obtained by drying in vacuo. This relationship is shown in [Table 2], in the column headed “Ratio of pulp solids to filtrate solids,” and also in [Table 5].