| A | Accuracy This is the degree of conformity with a standard. Accuracy relates to the quality of a result, and is distinguished from precision, which relates to the quality of the operation by which the result is obtained. Acidity Acidity is measured on a scale from 1 to 14 and is expressed as a pH value. A pH of 1 is very acidic, a pH of 14 is very weakly acidic or more commonly referred to as being very basic. Food or drink that has a pH of 7 is neutral, neither acidic nor basic. Distilled water has a pH of 7. Foods or drinks that have a pH below 7 are acidic, and those with a pH above 7 are basic. On the acidic side of the scale, a lower number means more acidic. A pH of 2 is more acidic that a pH of 3. On the basic side, a higher number means more basic. A pH of 10 is more basic than a pH of 9. Acid Foods Foods which contain enough acid to result in a pH of 4.6 or lower. Includes all fruits except figs, most tomatoes, fermented and pickled vegetables, relishes, jams, jellies, and marmalades. Acidic foods may be processed in boiling water. Altitude The vertical elevation of a location above sea level. Amino Acids Amino acids are the building blocks of protein. They are the molecular units which make up proteins. Proteins make up the bulk of the cell structure, and some serve as enzymes for catalyzing cellular reactions. Twenty (20) amino acids occur regularly in proteins, distinguished by shape and chemical properties of their side chains. Nine (9) of them are essential to the human diet. Ascorbic Acid This is the chemical name for Vitamin C. Lemon juice contains large quantities of ascorbic acid and is commonly used to prevent browning of peeled, light-colored fruits and vegetables. Aseptic Processing A method of preserving food using heat treatment in which the product is commercially sterilized and cooled, then loaded into a pre-sterilized container in a sterilized environment without microbial re-contamination. |
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| B | Bacteria Bacteria are single-celled microorganisms that decompose matter, resulting in subsequent product spoilage and/or food-borne illnesses. Barometric Pressure Barometric pressure is defined as atmospheric pressure, i.e. the force exerted on a surface of unit area caused by the weight of the air column above, normally between 950 1050 hPa at sea level (14.7 psia.) It indicates the presence and movement of weather patterns and affects many physical measurements. It is a measure of the weight of the atmosphere above a surface. It averages approximately 29.92 inches of mercury (1013 millibars) at mean sea level, which corresponds to 14.7 pounds per square inch. Blossom End This is the opposite end of the stem. Blossom-end Rot Blossom-end rot is a serious disorder of the tomato. Growers are often distressed to notice that a dry, sunken decay has developed on the blossom end (opposite the stem) of many fruit, especially the first fruit of the season. This non-parasitic disorder can be very damaging, with crop losses of 50% or higher in some years. On a tomato, Blossom-end rot usually begins as a small water-soaked area at the blossom end of the fruit. This may appear while the fruit is green or during ripening. As the lesion develops, it enlarges, becomes sunken and turns black and leathery. In severe cases, it may completely cover the lower half of the fruit, becoming flat or concave. Secondary pathogens commonly invade the lesion, often resulting in complete destruction of the infected fruit. Secondary molds often colonize the affected area, resulting in a dark brown or black appearance. Botulism An illness caused by eating toxin produced by growth of Clostridium botulinum bacteria in moist, low-acid food, containing less than 2% oxygen, and stored between 40°F to 120°Fahrenheit. Proper heat processing destroys this bacterium in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods. Bostwick Consistometer A device used to determine the consistency of a material (tomato juice, puree, sauce, or paste) by determining how far the material flows under its own weight along a level surface in a given period of time. Brights Bright cans are processed food products in unlabeled cans. They are stacked for temporary storage on pallets prior to labeling. Brix It is an index given in conjunction with refractory index (RI), and shows the percent solution solids calculated as sugar. |
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| C | Calcium Chloride Calcium chlorides are salts used for the firming of canned/bulk tomatoes. The addition of calcium salts to tomatoes causes the formation of calcium pectate gel that supports the tissues and protects the tomato against softening. The FDA has approved the use of calcium salts in concentrations not to exceed 0.045% except for diced, wedges, and sliced, and the calcium level shall not exceed 0.8% calcium by weight in the finished canned tomatoes. Added calcium salts must be properly declared on the label. Canning Canning is a method of preserving food in vacuum-sealed containers and heat processing sufficiently to enable storing the food at normal home temperatures. Carotenoid Carotenoid is a family of natural pigments found in plants and animals. Plants are the source of carotenoid found in animals. It is any group of yellow, orange, red, or brown pigments found in many living organisms, particularly in the chloroplasts of plants. There are two main types, the carotene and the xanthophylls. Both are long-chain lipids (fats.) Examples: beta-carotene and lycopene. Character Character means the degree of firmness normally found when tomatoes are processed using good manufacturing practices as defined in 21 CFR Part 110. Character is a scoreable quality factor in all styles of canned tomatoes. It describes the level or quality of the tomato units based on the firmness and resilience of the tomato units to retain shape. Normally, firmness and good character are indicated by the tendency of the units to retain their shape. Citric Acid It is a form of acid that can be added to canned foods to increase the acidity. Cold Break Tomatoes are heated to between 140°F (60°C) and 160°F (71.1°C) to accelerate enzyme activity. Pectin breaks down resulting in low viscosity, high syneresis paste. Color It is a sensation experienced by an individual when energy in the form of radiation within the visible spectrum falls upon the retina of the eye. Tomato color may be measured electronically by a colorimeter, and expressed as L, a, and b values. Commercially Sterile Commercially sterile food is food free of viable microorganisms having public health significance. It is free of any microorganism capable of reproducing in the food under normal conditions of storage and distribution. Condensate (steam or boiler condensate) Condensate is the water that is formed when steam transfers or gives out its latent heat (or absorbed by the product) and reverts back to its liquid phase. Consistency Consistency means the resistance of the tomato ingredient to deformation or resistance to flow, i.e. apparent viscosity and the tendency to hold its liquid portion in suspension. |
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| D | Defect Defect in a tomato is the presence or dark specks or scale-like particles, seeds or objectionable tomato particles, objectionable tomato peel, harmless extraneous material, or any other similar substances that affect appearance and eating quality of the product. Density (weight per unit volume) Density is a measure of how much mass is contained in a given unit volume (density = mass/volume.) It is usually expressed in kg/cu m (lb/cu ft.) Put simply, if mass is a measure of how much matter there is in an object, density is a measure of how tightly that matter is packed together. Dice Tomatoes, peeled or unpeeled, that have been cut into approximate cube-shaped units. Disinfectant A chemical used to destroy the growing forms, but not necessarily the spores, of potentially pathogenic microorganism. Drained Weight Weight of the tomato and/or particulates and any adhering packing medium after draining on an appropriate sieve for a prescribed time (21 CFR 155.90.) |
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| E | Effect Evaporation chamber or separator on evaporator. This term is associated with the "re-use" of heat. The order refers to the steam/tomato vapor flow. The first effect uses virgin steam to heat product, with subsequent effects using vapors from the previous effect to heat the product. Efficiency The ratio of desired work-type output to the necessary energy input, in any given energy transformation device. (For example, an efficient LIGHT bulb uses most of the input electrical energy to produce light, not heat. An efficient HEAT bulb uses most of its input to produce heat, not light.) Enzymes Enzymes are biological catalysts contained in cells. They are protein and have properties similar to chemical catalysts. They cause important chemical changes in all foods in the raw state, such as changes in flavor and texture associated with ripening of fruits. They are proteins in food that accelerate many flavor, color, texture, and nutritional changes, especially when food is cut, sliced, crushed, bruised and exposed to air. Proper blanching or hot-packing practices destroy enzymes and improve food quality. Exhausting Exhausting is the removal of air from within and around food, and from jars and cans. Blanching exhausts air from live food tissues. This will increase the final vacuum of a can or jar, increasing shelf life. Exhausting or venting of pressure canners is necessary to prevent a risk of botulism in low-acid canned foods. Evaporator An evaporator is essentially a heat exchanger in which a liquid is heated to the vapor state, the vapor removed, and the result is a concentrated liquid. Evaporation occurs at reduced temperatures due to the partial vacuum in the evaporator. The vapor may be used to heat another effect. |
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| F | Fermentation Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods. Finish This terms refers to the appearance of tomato pulp or diluted tomato paste after it is pored into a white inspection pan, and it refers to the screen size used in the extractor. Fine finish does not contain pieces of seed/peel, Medium finish contains tiny pieces of seed/peel, and Coarse finish contains seed/peel. Firmness see Calcium Chloride. Fitments/Closures Snap caps and other closures used on aseptic bulk containers to maintain commercial sterility. Flags Flags are loosened peel tags left after peeling operation. They resemble flags. Flashing The change of a liquid to vapor when the temperature of the liquid reaches its boiling point. Flat Sour Spoilage Economic spoilage caused by soil-borne, spore-forming bacteria like Bacillus coagulans, which creates off-flavors (lactic acid) with little or no gas formation. The name comes from the fact that there is a flat lid because there is no gas formed, but a sour taste, from lactic acid. This is usually caused by poor sanitation, inadequate cooking or poor cooling. |
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| G | Germicide A chemical that will kill certain microbial cells. Grade US Grade (for processed tomatoes) is the quality that meets the applicable requirements of the US Standards for Grades. |
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| H | Halves Halves mean tomatoes, peeled or unpeeled, that have been cut into two approximately equal halves. Headspace The unfilled space above food or liquid in cans and jars. The headspace allows for food expansion as jars are heated and for forming vacuum as the container cools. Heat Exchanger Heat exchangers are used to transfer heat from one substance (hot water, steam) to another substance (tomato.) Hermetically-sealed It is the preservation process that distinguishes canned from other packaged foods. During canning, the food is placed in an airtight (hermetically-sealed) container and heated to destroy microorganisms. The hermetic seal is essential to ensure that microorganisms do not contaminate the product after it is sterilized through heating. Hermetic Seal An absolutely airtight seal that prevents re-entry of air or microorganisms into packaged foods. Hid and Fur Animals, rodents, snakes, and birds that may be found in harvested tomatoes prior to processing. Hot Break Tomatoes are rapidly heated to between 190°F (87.8°C) and 208°F (97.8°C) to inactivate enzymes that would breakdown pectin. Better pectin retention produces high viscosity, low syneresis tomato products and paste. Hydrometer This is an instrument that measures the density of a solution (gram/cc, lb/cu ft.) This instrument is based on the principle that the same body displaces equal weights of all liquids in which it is immersed. Horsepower (HP) Horsepower is defined as work done over time. The exact definition of one horsepower is 33,000 ft-lb or work every minute. One horsepower is equivalent to 746 watts. |
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| I | Indicators Indicators are weak acids or bases, and will not change from acid to base, or base to acid, in the presence of stronger acids and bases. |
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| J | Juice (tomato) Juice is the non-concentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by straining. |
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| L | Low-acid Foods Low-acid foods are foods that contain very little acid and have a pH above 4.6. The acidity of these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, sea foods, and some dairy foods are low-acid. To control all risks of botulism, cans or jars containing these foods must be: (1) heat-processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water. Lycopene Lycopene is an open-chain, unsaturated carotenoid that imparts the red color to tomatoes, and is a proven antioxidant. Antioxidants neutralize free radicals, which may damage the body's cells. Research shows that lycopene is tomatoes can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body. |
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| M | Microorganisms Microorganisms are independent organisms of microscopic size, including bacteria, yeast, and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms are sometimes intentionally added to ferment foods, make antibiotics, and for other reasons. Mycotoxins These are toxins produced by the growth of some molds on foods. Mold Mold is a fungus-type of microorganism whose growth on food is usually visible and colorful. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods. MOT Materials Other than Tomato MVR Mechanical Vapor Recompression |
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| N | Non-aseptic You are in a heap of trouble! NTSS (Natural Tomato Soluble Solids) Total natural tomato soluble solids present in tomato paste or sauce. Does not include any added salt or other ingredient solids. |
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| O | Osmosis Diffusion of fluid through a semi-permeable membrane from a solution with a low solute concentration to a solution with a higher solute concentration until there is an equal concentration of fluid on both sides of the membrane. Ostwald-type Capillary Viscometer A device used to determine viscosity of a liquid by measuring the time for a known volume of liquid to pass through a small opening. |
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| P | Packaging Packaging is a coordinated system or preparing goods (food products) for storage, transport, distribution, retailing and use. Palletizing This refers to a uniform load stacked on a pallet by using a pre-determined pattern and number of layers. Particulate A peeled or unpeeled tomato dice, wedge, slice, chunk, or piece. Pasteurization The heating of a food to destroy the most heat-resistant pathogenic or disease-causing vegetative microorganism know to be associated with that food. Paste (Tomato) This is the food prepared from one of the following combination of two or all of the following optional ingredients (21 CFR 155.191): 1) The liquid obtained from mature tomatoes of red or reddish varieties. 2) The liquid obtained from the residue of preparing such tomatoes for canning, consisting of peeling and cores with or without such tomatoes or pieces thereof. 3) The liquid obtained from the residue from partial-extraction of juice from such tomatoes. 4) Salt. 5) Spice. 6) Flavoring. When sealed in a container it has been so processed by heat, before or after sealing, as to prevent spoilage. It contains not less than 24.0% of NTSS (Natural Tomato Soluble Solids.) Parasite An organism that derives its nourishment from a living plant or animal host and does not contribute to the host's well-being, but does not necessarily cause disease. Pathogen A microorganism capable of producing disease when it enters the human or animal body. It is an agent that causes disease, especially a living microorganism such as a bacterium, virus or fungus. Pectin Pectin is a natural polysaccharide constituent that can be found in the cell wall of all higher plants, including ripe tomatoes. High pectin will result in thicker viscosity pulps, concentrates, sauces and pastes. Peeling This is the initial loosening of the skin of the tomatoes by exposing them to live steam, chemical or hot water. The loosened skins are finally removed by a combination of a rotary scrubber, pinch bed, or manual sorting. Pericarp Tomato fruit wall consisting of the Epicarp, Mesocarp, and Endocarp. pH This is a measure of the activity of hydrogen ions in a solution, a measure of acidity or alkalinity. Values range from 0 to 14. A food is neutral when its pH is 7.0, with lower values increasingly more acidic and higher values increasingly more alkaline. Pizza Sauce (Concentrated Crushed Tomatoes) Industry term for tomato concentrate made with a larger finisher screen, resulting in more texture (mouth feel) including more peel and some seeds, similar in solids and consistency of tomato puree. Typically, basil has been added to pizza sauce. Pizza sauce may be regular or super heavy in thickness. (Unregulated by USDA or FDA Standards of identity.) Pomace Tomato pomace is the seed, skins, and material resulting from the puling and finishing operations. This material is rich in vitamins and nutrients. Precision Precision is the degree of refinement in the performance of an operation, or the degree of perfection in the instruments and methods used to obtain a result. Precision is an indication of the uniformity or reproducibility of a result. It relates to the quality of an operation by which a result is obtained, and is distinguished from accuracy, which relates to the quality of the result. Pressure Force applied uniformly over a surface, measured as force per unit of area. Units of pressure are frequently force units divided by area units, e.g. pounds per square inch, dynes per square centimeter, Newtons (N) per square meter. Puree (Tomato) Is food prepared from one of the following combination of two or all of the following optional ingredients, and contains not less than 8% but less than 24% tomato soluble solids. 1) The liquid obtained from mature tomatoes of red or reddish varieties. 2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peeling and cores with or without such tomatoes or pieces thereof. 3) The liquid obtained from the residue from partial extraction of juice from such tomatoes. 4) Salt. Puzzle Palace Another term for the bureaucratic structure present at a university. |
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| R | Reflectance The ratio of the total amount of radiation, as of light, reflected by a surface to the total amount of radiation incident on the surface. Refractometer An instrument that measures refractive index (RI.) It compares the speed of light passing through a substance to the speed of light passing through air. Rinse Weight (Rinsed Drained Weight) This is the weight of the tomato units after the packing medium has been drained and rinsed away. RO (Reverse Osmosis) Reverse osmosis occurs when water is moved across a membrane against a concentration gradient, from lower to higher concentration. To illustrate, imagine a semi-permeable membrane with fresh water on one side and a concentrated aqueous solution on the other side. If normal osmosis takes place, the fresh water will cross the membrane to dilute the concentrated solution. In reverse osmosis, pressure is exerted on the side with the concentrated solution to force the water molecules across the membrane to the fresh water side. RO can be used to concentrate tomato juice to higher solids. RPM Revolutions per minute. |
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| S | Scab Any one of various plant diseases caused by fungi or bacteria, and resulting in crust-like spots on fruit, leaves or roots. Semi-barometric Below atmospheric pressure (see Barometric Pressure.) Separator The large vessel portion of an evaporator that permits vapor liberation from the heated product. Typically the separator is under a vacuum to allow water removal below 212°F. Serum Viscosity This is a soluble pectin measurement using an Ostwald viscometer. Viscosity is measure in centistokes. SKU (Stock Keeping Unit) This is a number associated with a product for inventory purposes. Web Commerce uses this number to identify an individual product, and because of this, each product must have an SKU and each SKU must be unique. Sliced Tomatoes, peeled or unpeeled, that have been cut into units of approximately uniform thickness. Sliver A small piece of tomato, but not a dice. Solids (Soluble solids) Amount or percent of sugar in the solution. Sort-Outs Sort-outs are substandard products or defective products, separated by size, color or defects. Specific Gravity This is the relative gravity or weight of solids or liquids compared to pure distilled water at 68°F (20°C.) Specific gravity is obtained by comparing weights of equal volumes of other bodies with the weight of water. Spoilage (spoilage in canned foods) This is the deterioration of canned foods due to incipient spoilage, post-processing contamination, thermophilic spoilage, insufficient heat treatment and gross under-processing. Spore An inactive, resistant, resting, or reproductive body that can produce another vegetative individual under favorable conditions. Stem A slender stalk supporting or connecting another plant part, such as a leaf or flower. The main ascending axis, or stalk or trunk, of a plant. Stem Rot Concentric markings, similar to those on leaves, which often develop on stem lesions. On the tomato, stem infections can occur at any age resulting in small, dark, slightly sunken areas that enlarge to form circular or elongated spots, with lighter-colored centers. Stem Scar Where the tomato attaches to the vine. Sterile Free from all living microorganisms. Sterilization see Canning. Strips Pieces of randomly cut peeled tomatoes, similar to slices of wedge cuts. Syneresis Separation of the soluble solids from the insoluble solids (the yellow serum that leaks from tomato products.) |
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| T | Tare Weight Weight of the packaging (or container) of an item to be weighed or a transport or general container. Texture The degree of firmness of a tomato particulate. Titratable Acidity The amount of acids naturally occurring in tomatoes is determined by titrating acid with base of known strength to target pH. Titration Titration is the procedure of adding an exact amount of a known titrant to an unknown second solution to determine some unknown quantity about the second solution. Total Solids (see Solids) Tomatoes may contain from 7 to 8.5% total solids, of which 1% is skin and seeds (insoluble solids.) Toxin A chemical produced by living organisms that is poisonous to humans and animals. TVR Thermal Vapor Recompression |
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| V | Vacuum This term denotes the pressure conditions inside a hermetic good container and is a measure of the extent to which air has been eliminated from the container prior to processing. The food industry measures vacuum in terms of inches of mercury (Hg.) A zero vacuum indicates that the pressure in the headspace is equal to atmospheric pressure, whereas a vacuum of 30 inches of mercury would indicate that all gas has been removed from the container. It reflects how thoroughly air is removed from within a jar of processed food. The higher the vacuum, the less air left in the jar. Virus Any group of infectious agents that require a living host for reproduction. Viscosity The measure of flow (or resistance) in the presence of a gradient of speed. High viscosity past has a low Bostwick value, and low viscosity paste has a high Bostwick value. Volatiles (volatile substances) Chemical compounds that change readily from solid or liquid to vapor. These are associated with tomato aroma compounds. |
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| W | Wedges Tomatoes, peeled or unpeeled, of any size that have been cut into approximate quarters or wedge-shaped sectors. Whole Tomatoes, peeled or unpeeled, of any size which are substantially whole or almost whole, not sliced, wedged or diced. |
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| Y | Yield The amount or quantity produced. The terms output or production are also used to denote yield. |
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