Heat penetration in the pasteurizing of syrups and concentrates in glass containers
AuthorsJ. H. Irish
M. A. Joslyn
J. W. Parcell
Authors AffiliationsJ. H. Irish was Junior Chemist in the Experiment Station; M. A. Joslyn was Research Assistant in Fruit Products; J. W. Parcell was Research Assistant in Fruit Products.
Hilgardia 3(7):183-206. DOI:10.3733/hilg.v03n07p183. April 1928.
Abstract does not appear. First page follows.
The enforcement of the food and drug laws during the past decade has had a marked influence on the methods used for the preservation of fruit juices and syrups. Chemical preservatives, at one time very generally used, have been to a large extent replaced by pasteurization. The only chemical preservatives permitted by law are. sodium-benzoate and sulfur-dioxide. Used in moderate concentrations these preservatives are considered not injurious. to health; but the consuming public has reacted unfavorably toward them in recent years, largely because they affect the flavor of the product adversely.
Since pasteurization is the method best suited to the preservation of these beverages, it is very desirable that accurate information regarding the factors affecting this operation should be available.
Pasteurization is that process of food preservation in which the food is heated to a temperature sufficient to destroy or inhibit the growth of any microorganisms that would affect the food injuriously, but not necessarily to destroy all the living microorganisms with which the food may be infected.
In the pasteurization of fruit juices, beverages, and syrups, the time and temperature of heating must be such as to destroy the yeasts and molds the activity of which would cause deterioration of the product.
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Citrus pest insecticides: Screened by laboratory and field tests as new control chemicals are developed
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Yeast culture investigations: Live yeast culture tested for production efficiency as feedstuff for chicks
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