Water has so many properties and functions which we take for granted. Ben thought of using a tomato cannery as an example to look at all the different ways water is used in the process.
- Water carries the tomatoes toward an elevator, where they are elevated to the next level and dropped in the second flume.
- Tomatoes are rinsed again in that second flume. they then come onto the next elevator which drops them on a sorting belt where sorters take out any foreign material, like stems, branches, blemished tomatoes missed in the harvester, and even an occasional field-mouse scurrying its way through. After that the tomatoes fall into a crusher to make juice for further processing.
- Water is used to make steam. The cannery has a set of boilers where steam is created from water. Water is pumped through tubes surrounded by burners, lit by gas or oil. The water gets super hot and turns into steam which is then piped to wherever it is needed; “hot-breaks”, as the tanks are called for the crushed fruit, is one of those places.
- Water is evaporated. This can be done several ways. You can crush tomatoes, then let them cook on a stove until enough water is evaporated in the form of steam. This takes a lot of time and reduces the quality of the puree or paste dramatically, plus the color will get very dark. Professionally it is done under vacuum. That way water will evaporate at a much lower temperature. To create a vacuum, steam is used to "suck out" air from a vessel and the tomato mass will evaporate water at a much lower temperature.
The tomato paste is sterile enough, but the can it is put in, is not. The paste would soon spoil.
- Water, in the form of steam will sterilize the can and tomato paste. When the paste is put into the can and sealed, the can passes through a sterilizer which consists of a wide slow-moving metal chain belt going through a box with steam injection. The heat creates a vacuum in the can, so a can of tomato paste has a shelf life of more than a year.
CAN YOU THINK OF MORE WAYS WATER IS USED?