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Bottled and canned fruit: Studies of processing requirements and fuel consumptions by domestic methods
Author(s) -
Crang Alice,
Sturdy Margaret
Publication year - 1953
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740041001
Subject(s) - bottling line , food spoilage , flesh , food science , chemistry , environmental science , pulp and paper industry , browning , biology , wine , engineering , bacteria , genetics
The rates at which heat penetrates through fruit during preserving by bottling and canning have been studied by six different domestic methods. Determinations have been made of the processing times and temperatures required to give adequate control both of the spoilage micro‐organisms at the different pH levels found, and of the oxidase‐enzyme activity in the fruits having light‐coloured flesh. The quantities of gas or electricity used in preserving 1 lb., 5 lb. and 10 lb. of fruit, in the higher and lower pH ranges, have been recorded for each method, both for the initial and for the subsequent processes.