The Effect of Manufacturing Methods on the Ascorbic Acid Content and Consistency Characteristics of Tomato Juice

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Abstract
Losses of ascorbic acid were measured during the commercial production of tomato juice, with particular attention to possible variations due to different preheating temperatures. An overall ascorbic acid loss of 15 to 19% occurred during tomato juice manufacture, and this was independent of the preheating temperature. A distinct effect of preheating temperature on consistency characteristics of the juice was evident. The principal loss of ascorbic acid occurred during the “breaking” of the tomatoes. Considerable loss may occur during excessive holding of the hot juice in an open tank, but little during processing in the can.