Experiments on the Spoilage of Tomato Ketchup
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Language
English
ISBN
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EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP.
LETTER OF TRANSMITTAL.
CONTENTS.
ILLUSTRATIONS.
INTRODUCTION.
PROCESS OF MANUFACTURE.
SELECTION AND PREPARATION OF STOCK.
PULPING.
COOKING AND SEASONING.
EVAPORATION AND FINISHING.
BOTTLING.
PROCESSING.
CHARACTER OF PRODUCTS.
FIRST-CLASS PRODUCTS.
INFERIOR PRODUCTS FROM “TRIMMING STOCK.”
LABELS.
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.
EXPERIMENTS WITH PRESERVATIVES.
SODIUM BENZOATE.
SALT.
SUGAR.
SPICES.
WATER INFUSIONS.
ACETIC-ACID EXTRACTS.
OIL EXTRACTS.
VINEGAR AND ACETIC ACID.
OIL.
STUDY OF PENICILLIUM IN KETCHUP.
DEVELOPMENT.
REPRODUCTION.
GROWTH IN KETCHUP.
TEMPERATURE TESTS.
HISTOLOGICAL STRUCTURE OF KETCHUP.
MICROSCOPIC EXAMINATION OF SOME COMMERCIAL BRANDS.
SUMMARY.
FOOTNOTES:
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