Experiments on the Spoilage of Tomato Ketchup
by A. W. Bitting
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Language: English
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About this eBook
- Author
- Bitting, A. W. (Arvill Wayne), 1870-1946
- Credits
- Produced by Larry B. Harrison, Chris Jordan and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Ketchup
- Category
- Text
- Project Gutenberg
- eBook-No. 52867
- Release Date
- August 21, 2016
- Copyright
- Public domain in the USA.
Contents
- 1.Untitled
- 2.EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP.
- 3.LETTER OF TRANSMITTAL.
- 4.CONTENTS.
- 5.ILLUSTRATIONS.
- 6.INTRODUCTION. — PROCESS OF MANUFACTURE. — SELECTION AND PREPARATION OF STOCK. — PULPING. — COOKING AND SEASONING. — EVAPORATION AND FINISHING. — BOTTLING. — PROCESSING.
- 7.CHARACTER OF PRODUCTS. — FIRST-CLASS PRODUCTS. — INFERIOR PRODUCTS FROM “TRIMMING STOCK.”
- 8.LABELS.
- 9.MANUFACTURING EXPERIMENTS WITHOUT THE USE OF PRESERVATIVES. — OUTLINE OF THE EXPERIMENTS. — DISCUSSION OF RESULTS. — SPOILAGE OF KETCHUP AFTER OPENING. — SPOILAGE OF UNOPENED KETCHUP. — SPOILAGE OF MARKET BRANDS. — STERILITY OF KETCHUP.
- 10.EXPERIMENTS WITH PRESERVATIVES. — SODIUM BENZOATE. — SALT. — SUGAR. — SPICES. — WATER INFUSIONS. — ACETIC-ACID EXTRACTS. — OIL EXTRACTS. — VINEGAR AND ACETIC ACID. — OIL.
- 11.STUDY OF PENICILLIUM IN KETCHUP. — DEVELOPMENT. — REPRODUCTION. — GROWTH IN KETCHUP. — TEMPERATURE TESTS.
- 12.HISTOLOGICAL STRUCTURE OF KETCHUP.
- 13.MICROSCOPIC EXAMINATION OF SOME COMMERCIAL BRANDS.
- 14.SUMMARY.
- 15.FOOTNOTES:
- 16.Untitled
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