Author: J. C. Ripperton
Publisher: Forgotten Books
ISBN: 9780331456158
Category : House & Home
Languages : en
Pages : 32
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Book Description
Excerpt from Application of the Principles of Jelly Making to Hawaiian Fruits Table 1 gives the pectin number and percentage, as well as the Brix hydrometer reading of several guava juices and of one 'juice each Of the poha, grape, and roselle. Table 1. - Comparison of pectin number and pectin per cent in fruit juices. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: T. N. Morris
Publisher: Daya Books
ISBN: 9788176221160
Category : Cooking
Languages : en
Pages : 228
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Book Description
The Book Deals With The Scientific Principles And Control Of The Various Processes Involved In The Manufacture Of Jams And Fruit Jellies, Fruit Canning And Fruit Drying. For An Understanding Of These It Has Been Necessary To Give Some Account Of The Composition Of Fruits, Especially In Regard To Their Contents Of Acids, Sugars And Pectin. The Manufacture Of Jams And Jellies, In Particular, Involves A Delicate Balance Between These Three Classes Of Substances; Hence Pectin And Pectin-Sugar-Acid Gel Are Treated At Length. The Various Methods Of Preserving Fruits For Jam-Making And Canning Out Of Season Are Also Described, And There Is An Account Of The Control Of The Actual Manufacturing Processes By The Works Chemist. In The Section On Fruit Canning Considerable Space Has Been Allotted To The Problems Of Can-Corrosion, A Major Source Of Trouble With Certain Products, Especially In Warm Climates. The Various Stages Of The Canning Process Are Also Described And Discussed In Their Proper Sequence, And There Are Chapters On The Standardisation And Examination Of Canned Products And On Fruit Bottling. The Section On Fruit Drying Deals With Recent Researches Both In Connection With Sun-Drying And With Artificial Dehydration. Also Given With Subject Of Prune-Drying And Drying Of Grapes. There Are Also Discussions Of The Problems Connected With The Storage And Packing Of Dried Fruits And Of The General Considerations In Constructing And Working A Dehydrating Plant. Contents Introduction: The Composition Of Fruits, Part I: Jams And Fruit Jellies: Refrigerated Fruits, Candied Fruits, Fruit Juices; Chapter 1: Fruit Pectins; Pectose, Pectin, Pectic Acid, Extraction And Preparation Of Pectin, Estimation Of Pectin In Pectinous Extracts, Ash-Free Pectin; Chapter 2: The Pectin-Sugar-Acid Gel, Historical, Measuring Jelly Strength: The Work Of Ogg, The Work Of Tarr, Later Research: Theory Of Pectin Jelly Formation; Chapter 3: The Manufacture Of Jams And Fruit Jellies (A) Preliminary Considerations, The Condition Of The Fruit, Heat Treatment Of Fruit, Additions Of Preservatives For Storing Fruit, (B) Methods Of Manufacture Of Jams And Jellies, Standards For Jams, The Basis Of A Recipe, Jam Boiling, Alternative Methods Of Boiling Jam, Storage; (C) Scientific Control Of Jam Manufacture; Chapter 4: Refrigerated Fruits, Cool Storage And Refrigerated Gas Storage, Frozen Storage, Quick-Freezing, Freezing Fruits In Large Containers, Temperatures For Freezing And Storing Frozen Fruits, General Procedure For Freezing Fruits, Quality And Wholesomeness Of Frozen Fruits, Distribution Of Frozen Fruits; Chapter 5: Drained, Candied, Crystallised And Glazed Fruits, Citron Caps, Lemon And Orange Cups, Cut Drained Orange And Lemon Peel, Greengages, Drained Cherries, Pears, Pineapples, Apricots, Crystallised Fruits, Glace Or Glazed Fruit; Chapter 6: Unfermented Fruit Juices And Fruit Syrups, Selection Of Fruit, Extraction Of The Juice, Deaeration, Straining, Filtering, Clarification, Sterilisation And Preservation, Carbonation, The Concentration Of Fruit Juices. Part Ii: Fruit Canning; Chapter 7: General Account Of The Processes; Fruit Sorting, Grading Etc., Preparation Of Fruit For Canning, Filling And Syruping, Standardisation Of Canned Fruits, Syrup Tables For Canning, Exhausting, Lidding And Sealing, Processing Canned Fruits, Bacteria, Fungi, Cooling And Storage; Chapter 8: Spoilage, Hydrogen Swells And Perforations, The Corrosion Of Tin, The Corrosion Of Steel, Inhibitors Of Corrosion, Accelerators Of Corrosion, The Passage Of Hydrogen Through Steel, Pitting And Perforation, The Effect Of Differences In The Composition Of Steel On Corrosion: Tests For The Suitability Of Steels For Can-Making, Surface And Structional Differences In Steel, Tin-Plate And The Tin-Steel Couple, The Effect Of Lacquering Tin-Plate, Precautions And Remedies For Hydrogen Swells And Perforations; Chapter 9: Examination Of Canned Fruits For Factory Control And Diagnosis Of The Causes Of Spoilage, Correct Filling, Weight Of Contents, Drained Weight Of Fruit, Appearance Of Fruit And Syrup, Syrup Strength, Acidity, Appearance Of The Cans, The Tin Content Of Canned Fruits, Gas Collection And Analysis, Volume Of Headspace, Vacuum, Gas Analysis, Gas Analysis Apparatus, Examination Of Raw Materials; Chapter 10: Fruit Bottling. Part Iii: Dried Fruits; Chapter 11: Degrees Of Dryness And Estimation Of Moisture Content, Analytical Methods, Methods For Determining The Moisture Content Of Dried Fruits, Water-Oven Method, Vacuum-Oven Method, Determination Of Sulphur Dioxide; Chapter 12: Methods Of Drying Fruits, Treatment Before Drying, Details For Drying Various Fruits, Apples, Apricots, Peaches, Pears, Prunes, Dry With Boudie S Oven, Pejac S Oven, Grapes, Dates, Figs, Cherries, Berries, Curing Or Sweating, Bananas, Other Fruits; Chapter 13: Storage Of Dried Fruits, Fumigation, Heat Treatment, Insect-Proof Packages, Cold Storage, Dusting With Inorganic Powders, Organic Powders, Chapter 14: Principles Of Dehydration, Types Of Driers, Batch Types, Tunnel Type, Heating Systems, The Fan, Re-Circulation And Case-Hardening, Velocity Of The Air, Counter-Current And Concurrent Systems Of Drying, Some Guiding Principles In Working And Constructing A Typical Air-Blast Drier, Tables For Drying, Humidity Charts, Freeze-Drying; Part Iv: Some General Considerations, Chapter 15: Discoloration In Fruit Products, Anthocyanins, Flavones, Tannins, Insoluble, Colours, Contamination With Metals, Discoloration From Biological Causes, Prevention Of The Activity Of Oxidases, Discoloration By Sulphur Compounds In Canned Foods; Chapter 16: Vitamins In Preserved Fruits, Canned Fruits, Jams, Vitamin C In Fruit Syrup And Fruit Juices, Frozen Fruits, Dried Fruits.
Author: Nellie Esther Goldthwaite
Author: Nellie Esther Goldthwaite
Author: Muhammad Latif Rasulpuri
Author: Nellie Esther Goldthwaite
Author: Colorado Agricultural Experiment Station
Author: N E Goldthwaite
Author: Nellie Esther Goldthwaite
Author: Ava Milam Clark
Author: 