THE MANUFACTURE OF TOMATO PRODUCTS TEXT

the basket, as they are in the east, but when paid for according to weight and not volume, the ripeness of his tomatoes is an important point for the farmer to watch. At the tail end of the season when frosts are threatening, this argument of the increased weight of tomatoes which are red ripe all over of course loses its effect entirely. All the farmer is interested in at that time is in getting as many of his tomatoes as possible accepted before a heavy frost finishes them. At this time increased vigilance at the receiving end is necessary. Careful Handling at Factory The less handling crates or baskets of tomatoes receive, the better. Every packer wants to eliminate handling as much as possible to conserve labor, but when one sees the laborers around the average plant heaving crates of tomatoes around as though they were pig iron, he wonders if the manager fully realizes the effect of this bouncing of heavy crates of tomatoes on to trucks, receiving platforms, etc. It is just as easy, or almost as easy, to set the crates down gently, but the laborers who do this work must be constantly reminded of it. You do get tired of constantly hammering at them, but it is surely worth the effort. A common attitude for the men to take is that the tomatoes are all going to get mashed up anyway pretty soon, so what’s the difference. When you consider the fact that crates of tomatoes are commonly handled from six to eight times before they reach the sorting belt, this handling often consisting of dropping the crates down so hard that the top tomatoes almost bounce out, it is no wonder that when they are spread out on the sorting belt the bottom layer of each crate is mashed and moldy, so that half of these bottom tomatoes have to be thrown away. Varieties Any of the brilliant red varieties of tomatoes are suitable for catsup or pulp making. Those varieties having a purplish cast should be avoided, as they cook up into a product having a brownish color. The smooth, round varieties, such as the Stone, are especially good for peeling, while the flat varieties, and those having a very coarse, uneven surface, are well suited for pulp or catsup. Storing Tomatoes For storing the tomatoes at the factory until they can be put over the sorting belts the open-air storage is used almost universally, and it seems to be the only method which can be economically employed at a plant which handles large quantities of tomatoes. I have seen the wet storage method in use at a small plant where the receipts only amount to a few hundred bushels a day on good days, and less than a hundred on many days when the weather is very bad, and it was liked very much by the plant manager. The tomatoes, as soon as received, were dumped into a large concrete tank of cold water, which was kept fairly fresh by letting fresh water run into it constantly, with an overflow at the other side of the tank, and a large revolving paddle at one side of the tank kept the water in motion. Attached to this paddle was a series of flights on an endless chain, which, when thrown into gear, carried the tomatoes to the sorting belt. The argument advanced in favor of the wet storage method by the operator of this plant was that at certain times in the season their receipts of tomatoes were very small, that is, at the beginning and at the close of the season, and during stretches of cold, rainy weather, and at such times they only made a run every other day, or possibly only twice a week, and that the tomatoes kept much better in wet storage. The tomatoes were clean when delivered to the sorting belt, and although they received very little sorting, and only one spraying after they left the storage tank, the count of molds, yeasts and spores and bacteria on their pulp was fairly low. The wet storage method could undoubtedly be used at large plants, and might prove profitable during periods of glut, as there is no doubt but what tomatoes will keep better in wet storage than in the open air. It would take a lot of tanks for a large plant, however, and large operators are not inclined to look favorably on the idea. In open-air storage the crates of tomatoes should be stacked so as to leave an air space between each crate, and if stacked inside of a building, all the windows and doors should be thrown open to allow as free a circulation of air as possible. Stemless Tomatoes Most tomatoes are delivered to the factory with the stems on, but I know of one plant where they are all received stemless, and the quality of the pulp made from them simply cannot be beat. There surely must be an undesirable taste imparted by all these green stems in the cooking process. Of course, where the cold pulping process is used, that is, the tomatoes pulped cold directly after sorting and washing, these stems are eliminated before any cooking is done. In the hot pulping process, however, and when the tomatoes are put in a crusher instead of a pulp machine, the stems are cooked along with the rest of the pulp. The operator of the plant referred to above pays a bonus of a dollar a ton to his contractors for having the tomatoes delivered stemless, and he believes he gets that dollar back and more, too, in the price he gets for his product, which is very fancy. CHAPTER II WASHING AND SORTING Washing and Sorting Equipment A great many outfits for washing and sorting tomatoes have been placed on the market, some of which have many good points, and others are very inadequate. The type of washer best adapted to one plant may not be the best for another one. If tomatoes are grown on clay ground a friction washer is necessary, while for fruits grown on sandy soil it is very infrequent that much friction is needed to properly clean the tomatoes. As to sorting belts, as a rule one type will serve as well in one place as in another. A majority of the sorting belts used are subject to many criticisms; some are too narrow, some too short, some travel at a speed of 100 feet or more per minute, while others move as slowly as 10 feet per minute. The latter speed is much better than the former, although both are extremes, 25 feet per minute being about right. Rotary Washer For tomatoes grown on clay ground the cylindrical rotary washer or squirrel cage type made of 1–inch mesh heavy wire is very satisfactory. When tomatoes come to the plant caked with clay, as they are after a hard rain followed by strong sunshine, a friction washer of this type is about the only thing that will clean them. This type of washer also does excellent work on late tomatoes, and this applies to all localities. A large percentage of late tomatoes become deeply cracked at the stem end, and although these cracks, or fissures, usually appear to be healed over, an examination will generally reveal the presence of mold in them, and in many cases large tufts of mold like cotton completely filling them. By merely passing such tomatoes through a water bath, even though the water is thoroughly agitated by means of many inlets of compressed air, this imbedded mold will be scarcely affected. A rotary, heavy wire, reel washer, inclined at an angle of about 1 foot in 8, and rotating slowly, with a heavy, sharp spray of water striking the rolling tomatoes from the time they are dumped in until they roll out, will take out a very large proportion of this mold, besides cleaning the entire surface of the tomato thoroughly. The washer should deliver about two bushels of tomatoes per minute to the sorting belt. As the wire cylinder revolves, the tomatoes are carried half way up the side and are then thrown back again, being carried slowly and steadily toward the outlet. A 1½-inch pipe at the top of the cylinder, and running from end to end, with small holes bored at intervals of an inch, should direct a sharp, cutting shower of water on the tomatoes as they revolve and rub each other. A fine, sharp spray will accomplish more than a less forceful but larger stream of water coming from a larger opening. The dirt, mold, etc. is washed through the wire mesh into a drip pan, and thence to the sewer. Some of the rotary washers used are of solid metal, and others constructed of wooden slats have been used. Both of these should be avoided, as the solid metal produces a sliding, instead of a rolling action, and the wooden slats mold quickly and become slimy. Also, some of the washers are slightly too narrow, and the tomatoes are so crowded while they are rotating that many of them do not come in contact with the wire, but merely roll on top of other tomatoes. Other washers are considerably wider than necessary. If the tomatoes are to be fed to the belt at the rate of 2 bushels per minute, a reel (squirrel cage) washer 2 to 2½ feet in diameter, and about 8 feet long, having an inclination of about 1 foot in 8, and revolving at about 20 revolutions per minute, will usually give satisfactory results. These are the figures recommended by Mr. Howard of the Bureau of Chemistry, who has made a very extensive study of the efficiency of rotary washers. By having the tomatoes thoroughly clean, with no mud and scarcely any mold adhering to the surface when they drop on the sorting belt, the amount of sorting required is not only greatly lessened, but the spots of black rot and other forms of decay show up prominently on the surface. It is important that the reel deliver the tomatoes to the sorting belt at a uniform rate, which is seldom done when the crates are dumped into the reel without any system of timing them. At present a hopper for feeding the reel is being experimented with, and it is hoped that it will be an improvement over the uncontrolled system that is now used. The chief objection made to the reel cylinder is that when tomatoes are overripe, having been shipped a long distance, or held at the factory for a day or two, the rubbing action of the wire on the tomatoes, and of the tomatoes against each other, is too severe, and considerable tomato substance is lost by being forced down through the wire mesh by the sharp sprays of water from overhead. The loss in this case is not nearly as great as would be imagined, and what tomato substance is thus lost should be discarded anyway, as it is so soft that in all probability the fiber is permeated with growths of mold, yeasts, and bacteria, which no amount of washing would eliminate. Water Bath With Compressed Air The reel washer is not so common in the east as in the west, and the reason is, as previously stated, that during the greater part of the season at least, tomatoes grown on loose, sandy soil can be washed satisfactorily by other devices which are less cumbersome and can be more easily rigged up. One of these devices which is in satisfactory operation is a shallow water bath through which the tomatoes pass on a chain carrier, and in which the water is kept “boiling” (that is, it has the appearance of boiling) by compressed air which is forced into the water bath through small pipes, and at a number of different places. The tomatoes are thus bounced around and knocked against each other in a very lively manner and receive a thorough cleansing. It is very doubtful, however, if this device would give such good results on tomatoes that had clay baked hard on the surface, or on those which had mold deeply imbedded in cracks at the stem end. Importance of Agitation It is always advisable to wash the tomatoes before sorting them, as it makes the sorter’s work so much easier. After the tomatoes leave the sorting belt they can pass under a few strong sprays which will put on the finishing touches. Warm or hot water is sometimes used in washing tomatoes, but cold water does the work just as well. Neither will accomplish much more than wetting the surface unless the tomatoes are agitated. Some devices which I have seen are almost worse than nothing, as they merely consist of a long water bath through which the tomatoes are conveyed by means of a large worm or helicoid. The tomatoes are not only washed insufficiently, but are contaminated by rubbing against the surface of the worm, which soon becomes coated with a film of mold, and, being enclosed in a cylinder, this worm cannot be cleaned as it should be. It is essential that every part of the equipment with which the tomatoes come in contact be readily accessible to the brush and the steam hose. Mold accumulates very rapidly, clings very tenaciously to the surface on which it grows, and a damp surface in a dark place is ideal for its growth. Plain Sorting Belt The type of sorting belt used most commonly is the ordinary plain wire or metal belt 18 to 24 inches in width and about 10 to 12 feet in length. Canvas belts are also used quite frequently, but the packer can now obtain wire belts of such strong, sturdy construction that they give scarcely any trouble and are very satisfactory in every way. Eighteen to twenty inches has been found to be about the best width. Number of Sorters The number of sorters which should be employed on each belt depends upon whether they are going to do both the inspecting and trimming, or the inspecting alone, and also upon the rate at which the tomatoes are fed to the belt, the length of the belt, and the quality of the fruit. Some pulp makers prefer to feed the belt at a uniform rate regardless of the quality of the fruit and to vary the number of sorters, employing about 14 or 16 to a belt when the quality is poor, and about half that number when the tomatoes are almost entirely sound and need very little trimming done to them. Others prefer to use the same number of sorters and trimmers on the belt all the time and to vary the speed of the belt according to the quality of the fruit, using a variable speed transmission for this purpose. When running on solid fruit, with very little decay, the maximum speed can be employed, say 40 feet per minute, and when running on stock that is not so good the speed can be decreased to about 10 feet per minute. The Bureau of Chemistry advises very strongly against the practice of having the women who do the inspecting do the trimming also. They contend that inspecting and trimming should be two distinct and separate operations and each should be done by a different set of women. By this method the women on the sorting belt merely pick out all the tomatoes which are imperfect and throw them into receiving boxes which are attached to the framework of the sorting belt by a bracket, there being about four of these boxes to a table—two on each side. One or two women stand at each receiving box, pick out the defective tomatoes from this box, and trim out the bad part, which is dropped into a chute, which directs the material down to a drain underneath the table through which is flowing the waste water from the rotary washer. This stream, properly placed, has sufficient current to carry away the waste matter. The trimmer throws the good part of the tomato back on to the sorting belt. By using this system there is no lugging of boxes or buckets back and forth from the sorting table. This method, which is the one approved by the Bureau of Chemistry, accomplishes the work more thoroughly than can be done if the inspecting and trimming are all done on the sorting belt by the same set of women. The minimum cost of sorting and trimming in this manner is from 2 to 3 cents per bushel, according to the government figures. If the women on the sorting belt are to be used for both inspecting and trimming, a longer belt should be used than if inspecting alone is to be done. About 2 feet of belt should be allowed to each sorter. Tomato Turning Device [Illustration: Fig. 1.—Tomato turning device on sorting belt. ] There is another feature which helps greatly in sorting, and that is a tomato turning device, which is illustrated in Figure 1. This device turns a very large percentage of the tomatoes if they are fed to the belt properly, that is, if they are spread out evenly and are not too thick on the belt. The turning device allows them to be inspected from all angles, and is described in Bulletin 569 of the U.S. Department of Agriculture as follows: “For an apron (sorting belt) 18 inches wide, 14 pieces of ¾ inch iron pipe (1 inch outside) were cut, each piece about 7 inches long. About one-half inch from one end of each piece a hole was drilled through the pipe large enough to permit of the pipes being strung on a ¼ inch steel rod. In order to insure freedom of movement, a thin washer was placed between each pipe and the one next to it. The whole set was then suspended by means of the steel rod across the sorting apron with the lower ends one-half inch above the apron. A back-stop rod is put in behind the set to prevent the pipes from swinging back past the center. This was found necessary to prevent them from swinging so far back as to strike and gouge the oncoming tomatoes. * * * In operation the weight of the pipes is sufficient to roll the tomatoes over as they pass under.” “In order to obtain satisfactory operation it is most important that the tomatoes do not cover more than 50 per cent of the apron area, otherwise they do not have room to turn properly. A test at one plant showed that 70 to 80 per cent of the tomatoes were turned each time they passed under a set of the pipes. It was found also that this turning device worked better on the open metal apron than on the canvas or rubber type, owing to the fact that the tomatoes slipped badly on aprons made of canvas or rubber.” Divided Sorting Belt There is a modification of the plain belt which is in use at several plants, and which some operators like very much. This belt is illustrated in Fig. 2. Note that it is divided into three partitions by two boards which run lengthwise. These boards are about 3 inches high and are raised a fraction of an inch above the belt so as to allow the belt to slide under them easily. At the head of the belt the board partitions connect in a “V”. The tomatoes strike this V and are guided into the two outer channels, where they are given a hasty inspection by the first four sorters, who throw all those which are perfectly sound into the center partition. As the tomatoes which remain in the two outside partitions pass down to the rest of the sorters they are inspected, the bad parts cut out, and the good part thrown into the center partition. The bad parts which are cut out are left on the outside partitions, where they are carried along into two waste barrels, which are provided for this purpose at the end of the belt. [Illustration: FIG·2 DIVIDED SORTING BELT] By using this method no tomatoes but good ones can go through unless bad ones are carelessly thrown into the center partition and every tomato HAS to be picked up. Of course, some bad tomatoes are thrown into the center carelessly, where they will remain unless taken out by the final inspector, who is supposed to watch this. However, the number which are thus thrown in are not great if the first four women on the belt are trained as they should be—that is, to only throw those tomatoes in the center which a hasty inspection shows are perfectly sound, and to leave all doubtful ones pass by. By this method each good tomato is only inspected once, which is not the case with any of the other systems, and in that respect it is more efficient. One good tomato is not picked up, looked at, and placed on the belt again by a number of different sorters. When a tomato is picked up by a sorter some disposition is made of it at once. If good it is