. Cyclopedia of farm crops. Farm produce; Agriculture. 172 THE COMMERCIAL CANNING INDUSTRY The use of mild antiseptics has also been of frequent occurrence in the packing of corn, the object being not only to prevent development of bacteria, but primarily to render the corn white in color. Excessive heating gives a slightly brownish coloration to the corn, which has been counteracted to some extent by the use of sodium sulfite and similar compounds. The use of antiseptics or bleachers of any kind is not free from objection, as, even if the amount is so small as to be uninju- rious to health, t
. Cyclopedia of farm crops. Farm produce; Agriculture. 172 THE COMMERCIAL CANNING INDUSTRY The use of mild antiseptics has also been of frequent occurrence in the packing of corn, the object being not only to prevent development of bacteria, but primarily to render the corn white in color. Excessive heating gives a slightly brownish coloration to the corn, which has been counteracted to some extent by the use of sodium sulfite and similar compounds. The use of antiseptics or bleachers of any kind is not free from objection, as, even if the amount is so small as to be uninju- rious to health, the flavor of the article may be somewhat affected. Tomatoes.—In the canning of tomatoes, the fruit is first scalded to make easier the removal of the skins. The peeled and properly prepared pulp is then put into the cans by means of a machine which may serve both as a preliminary heater and as a filler. The preliminary heating is of advantage as it saves time in the final heating or steriliza- tion process. As with other vegetables, the cans are generally capped by use of a machine, when the canning operations are conducted on a large scale. As tomatoes are more watery than corn, they may be more readily heated through and hence do. Fig. 254, Apple paiisg, coiisg and slicing machine. not require so long a sterilization process. They are, however, extremely liable to fermentative changes if the heating is not thoroughly done. Other kinds of vegetables are prepared in simi- lar ways. It is essential to take into considera- tion only the physical character of the food and the changes it undergoes on heating to modify the process to suit an individual case. Fruit-packing. The packing of fruits is in general accompanied by less danger of spoilage than with vegetables, owing to the presence of natural acids and to the greater water content and resulting higher con- ductivity. As in the case of vegetables, specialized machinery has been devised for the carrying out of certain proces
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