When tomatoes are broken or crushed for processing into liquid products such as

Question

When tomatoes are broken or crushed for processing into liquid products such as juice or sauce, they must be heated rapidly to inactivate pectic enzymes. One such hot-break operation is conducted by passing steam directly into the tomato pulp. The condensate formed remains in the pulp and has a diluting effect. If the pulp initially has a concentration of 5.1% total solids and is heated from 20 to 90

Explanation / Answer

Consider 100 kg of tomato pulp and mass of water added=m; So solids= 5.1 kg Water = 94.9 kg Now, Heat gained by solid= heat given by steam so, 5.1*2.09*70=m* [ Latent heat of steam+(specific heat of water)*10] => 5.1*2.09*70= m* [ 2256+ 10* 4.187] =>m= 0.324 kg So, new percentage of solids= (5.1+0.324)/(100+0.324) *100= 5.4 %

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