Preservation of Food, Vol. 14
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Produktbeschreibung
Excerpt from Preservation of Food, Vol. 14: Storing, Canning, Drying and Fermentation In view of the general food shortage and of the shortage of supplies for commercial canning, it is important that fruits and vegetables be preserved by some means. Food must not be allowed to go to waste. Among the reasons for preserving food the following are especially applicable during the present season: 1. To supply fruits and vegetables thruout the year´s diet. 2. To provide foods at less cost than the commercially prepared can be obtained. 3. To prevent waste. 4. To insure an adequate food supply for each family thruout the year. 5. To give variety to the diet. 6. To save time in preparation, that the housewife may have more time for her family and war activities. 7. To release the commercially canned goods for use abroad. 8. To increase the world´s food supply. Why Foods Spoil The spoiling of food is due, principally, to two causes, namely, to the presence of sub.stances called enzymes; to microorganisms, as bacteria, yeasts and molds. 1. Enzymes. - These are substances, the exact composition of which is as yet unknown. They are normally present in the cells of fruits and vegetables, and, in fact, in the cells of all plant and animal life. They are known not only for the changes which they bring about, as the ripening of fruits and vegetables, but for the speed with which these changes are effected. It is upon the rapidity of such changes that the method chosen for the preservation of fruits and vegetables depends. For example, apples, potatoes, and parsnips may be stored in cellars or pits, but strawberries, pears, or asparagus must be canned or dried as soon as they are picked. Enzymes are soon destroyed at temperatures above 70 C. and almost instantaneously by boiling water. 2. Bacteria, Yeasts, and Molds. - These microorganisms are microscopic plants. They are present everywhere. They feed upon our food and cause it to spoil. Like any other plants, they must have conditions favorable to their life processes, as (1) warmth, (2) moisture, and (3) food. It is desirable and necessary to protect our food from their destructive action, and we may do this (1) by making the conditions unfavorable to their growth, and (2) by killing them. The weapons employed in the first instance are low temperatures, harmless preservatives, removal of water, and cold; in the second instance, high temperature or heat. Each kind of organism, whether bacteria, yeast, or mold, is adapted to a certain type of food material, and is generally found associated with it. Yeasts may be present in foods containing sugar; molds occur upon many fruits and upon their products, and are instrumental in the spoiling of starchy foods, as bread. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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