. The commercial freezing of fruit products. Frozen foods; Fruit. Fig. 10.—Filling and sugaring 25-pound packs of apricots, in large cartons. (Courtesy of Western Canner and Packer.). Fig. 11.—Wrapping machine for cartons, with photoelectric cell for overwrap adjust- ment. (Courtesy of Battle Creek Bread-wrapping Machine Co.) moisture-vapor-proof, laminated, regenerated cellulose film. When properly sealed, it is fairly satisfactory although not so rigid and sturdy as the can. It is rectangular in shape and lends itself well to stacking. The outside dimensions are 6s/4" x 12" x 13I/2
. The commercial freezing of fruit products. Frozen foods; Fruit. Fig. 10.—Filling and sugaring 25-pound packs of apricots, in large cartons. (Courtesy of Western Canner and Packer.). Fig. 11.—Wrapping machine for cartons, with photoelectric cell for overwrap adjust- ment. (Courtesy of Battle Creek Bread-wrapping Machine Co.) moisture-vapor-proof, laminated, regenerated cellulose film. When properly sealed, it is fairly satisfactory although not so rigid and sturdy as the can. It is rectangular in shape and lends itself well to stacking. The outside dimensions are 6s/4" x 12" x 13I/2" an<^ tne volume is approximately 1090 cu. in., or 36 cu. in. per pound of fruit. The bulk of fruit in the consumer-sized packages is frozen in folding paraf- fined paperboard cartons, usually of the top-opening or top-fill type. These are used with a heat-sealing inner bag of moisture-vapor-proof plastic film. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Joslyn, Maynard A. (Maynard Alexander), 1904-1984; Hohl, Leonora A. (Leonora Anita), 1909-. Berkeley, Calif. : California Agricultural Experiment Station, College of Agriculture, University of California
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Keywords: ., bookcentury1900, bookcollectionamericana, bookl, booksubjectfruit
