Fruit cooker: Juices, purees, pastes produced by modernized proven process
Author AffiliationsJ. B. S. Braverman was Research Associate in Food Technology, University of California College of Agriculture, Berkeley, at the time the study reported above was conducted.
Hilgardia 5(1):3-12. DOI:10.3733/ca.v005n01p3. January 1951.
Processors of certain fruits and vegetables can steam scald, crush, preheat the crushed fruit, extract the juice, and flash pasteurize after screening in one operation by the use of a modified Henze cooker.
Also in this issue:Kale yellows in California, caused by Fusarium conglutinans Wollenw
The sheep and wool industry: Recent trends indicate continuing short supplies of lamb in California and of wool in the United States
Rootstocks affect orange sizes: Effect on fruit size should be considered when selecting rootstocks for Washington navels and Valencias
Grape bud mite injury: Effect of pruning date on incidence of injury investigated near Cucamonga in 1949–50 season
Summer squash harvest time: Growth rates and chemical composition of fruits of four varieties studied to determine optimum harvest time
Broad bean weevil: Control of pest may restore the once important fava bean crop
Range grass and reseeding experiments in California: Complexity of range improvement problem requires long-term research program involving allied fields of study
Diseases of the loganberry: Susceptible to several virus and fungus diseases Logan is immune to Verticillium wilt and powdery mildew