A Comparison of Energy Usage in the Home Canning of Tomato Juice
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...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
1982
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| Online Access: | http://psasir.upm.edu.my/id/eprint/2100/1/A_Comparison_of_Energy_Usage_in_the_Home_Canning_of_Tomato_Juice.pdf http://psasir.upm.edu.my/id/eprint/2100/ |
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