Food Materials And Their Adulterations
Food Materials And Their Adulterations
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In our eReader you can find the full English version of the book. Read Food Materials And Their Adulterations Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Food Materials And Their Adulterations
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Jellies are a sort of dried fruit-juice. Many fruits contain a substance called pecti?i or pectose, which forms when heated with sugar a gelatinous mass which will keep good for a long time if put in a cool and dry place. For a detailed account of the various substances here referred to, see " Food, " by A. H. Church.
Since putrefactive fermentation requires germs, moisture, and warmth for its progress, the decay of food substances may be prevented — (i. ) By subjecting them to extremes of temp...era- ture : to freezing, so that the germs cannot grow ; or to heat equal to or above that of boiling water, so that the germs are killed, (2. ) By the exclusion of germ-laden air, as in ISO FOOD MATERIALS canning or bottling, or by coating the sterile sub- stances with an impervious layer.
(3. ) By the removal of moisture, as in drying meats and fruits ; vegetables are now so prepared for soups, etc.
(4. ) By cooking in concentrated sugar syrup, as in preserves. This combines the removal of moisture with an impervious coating.
What to read after Food Materials And Their Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Ellen Henrietta Swallow Richards to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Jellies are a sort of dried fruit-juice. Many fruits contain a substance called pecti?i or pectose, which forms when heated with sugar a gelatinous mass which will keep good for a long time if put in a cool and dry place. For a detailed account of the various substances here referred to, see " Food, " by A. H. Church.
Since putrefactive fermentation requires germs, moisture, and warmth for its progress, the decay of food substances may be prevented — (i. ) By subjecting them to extremes of temp...era- ture : to freezing, so that the germs cannot grow ; or to heat equal to or above that of boiling water, so that the germs are killed, (2. ) By the exclusion of germ-laden air, as in ISO FOOD MATERIALS canning or bottling, or by coating the sterile sub- stances with an impervious layer.
(3. ) By the removal of moisture, as in drying meats and fruits ; vegetables are now so prepared for soups, etc.
(4. ) By cooking in concentrated sugar syrup, as in preserves. This combines the removal of moisture with an impervious coating.
What to read after Food Materials And Their Adulterations?
You can find similar books in the "Read Also" column, or choose other free books by Ellen Henrietta Swallow Richards to read onlineMoreLess
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