Optical scattering from tomato juice

Scurvy Treated with Tomato Juice

Processing of Mixed Vegetable Juice from Tomato, Cucumber and Pumpkin

The study was carried out for the preparation of good quality mixed vegetable juice from tomato, cucumber and pumpkin. Three formulations of different percentages of juices of each vegetable were used for the preparation of mixed juice. The products were then analyzed for their chemical analysis, statistical analysis, sensory evaluation, microbiological study and storage studies during 60 days ...

The Optical Density of Juice from a Clarifier

The photocell is a silicon photodiode integrated onto a chip together with a voltage-tofrequency convertor. This combination makes a light intensity-to-frequency convertor which has a linear dynamic range of six decades. The light intensity can then simply be determined by counting the frequency. The sensitive area is about two millirrietres square and the band of light produced by the cylindri...

Magneto-optical light scattering from ferromagnetic surfaces

We have studied the optical and magneto-optical components of the light scattered by the surface of several Fe films with different morphologies. We present a method, based on the ratio between the optical and magneto-optical components of the scattered intensity, to discern the physical origin, either structural or magnetic corrugation, of the light scattered by these ferromagnetic surfaces. S...

Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice.

The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coag...