UPM Institutional Repository

A Comparison of Energy Usage in the Home Canning of Tomato Juice


Che Man, Yaakob and Collins, Jimmie L. (1982) A Comparison of Energy Usage in the Home Canning of Tomato Juice. Pertanika, 5 (2). pp. 160-163.


A study on the heat processing of tomato juice was conducted using a low water level (LWL) hot water bath in comparison to the conventional recommended high water level (HWL) bath procedure. The L WL bath contained one-fifth the amount of water recommended for the HWL bath. The results indicated that the temperatures of the juice during processing were similar in both procedures. However, use of the HWL bath required 59 minutes and 1838 watt-hours of electricity to heat the bath and process hot packed (920 C) juice for 15 minutes. In contrast, only 34 minutes and 1065 watt-hours ofelectricity were required when the L WL bath was used.

Download File


Download (1MB)

Additional Metadata

Item Type: Article
Keywords: Low Water Level; time; energy
Depositing User: Nur Izyan Mohd Zaki
Date Deposited: 10 Nov 2009 04:08
Last Modified: 27 May 2013 06:58
URI: http://psasir.upm.edu.my/id/eprint/2100
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item