The Manufacture Of Preserved Foods And Sweetmeats; A Handbook Of All The Processes For The…

Paperback | February 3, 2012

byA. Hausner

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902. Excerpt: ... COMPRESSING GREEN VEGETABLES THIS is done by abstracting a certain amount of water by heat and then subjecting the vegetables to hydraulic pressure. All green vegetables can be preserved in this way. The best plants are chosen, and carefully washed and freed from woody parts as when required for immediate consumption. They are then dried in a current of warm air. In Masson's original process the temperature of this air was about 48 C, but our experience shows that 60 is a much better temperature, not so much because it accelerates the drying, but because it is high enough to kill the ferment spores in the vegetables, and also facilitates preservation by coagulating the vegetablealbumen. The vegetables are spread out in the drying-room, either on wicker-work or on perforated plates. The draught through the room can be obtained either with a fan or by means of a high chimney. To enable the work to go on uninterruptedly as long as fresh vegetables are available, it is convenient to have two drying-rooms, one to be in use while the other is being filled or emptied. In very large factories, four are kept always going. The hot air can be turned from one room to the other by means of a valve. To keep up the temperature to the proper degree, the shelves should be as numerous as possible, so as to get the maximum amount of vegetables into the minimum amount of space. The best, cheapest, and strongest shelves are made of a trellis-work of planed laths, covered over with a thin netting. The size of the meshes of this net is proportionate to that of the vegetables to be dried. Many kinds of shelves either take up too much room or are of insufficient strength. When a fan is not used, the drying-room is supplied with hot air from a coke oven. This is jacketed, so that ...

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902. Excerpt: ... COMPRESSING GREEN VEGETABLES THIS is done by abstracting a certain amount of water by heat and then subjecting the vegetables ...

Format:PaperbackDimensions:76 pages, 9.69 × 7.44 × 0.16 inPublished:February 3, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217124089

ISBN - 13:9780217124089

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