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The book deals with the scientific principles and control of the various processes involved in the manufacture of jams and fruit jellies, fruit caning and fruit drying. For an understanding of these it has been necessary to give some account of the composition of fruits, especially in regard to their contents of acids, sugars and pectin. The manufacture of jams and jellies, in particular, involves a delicate balance between these three classes of substances; ...
This book has behind it nine years of research and factory experience in the fruit-preserving industry and five years research on the special problems of fruit canning. As the title indicates, it deals with the scientific principles and control of the various processes involved in the manufacture of jams and fruit jellies, fruit canning and fruit drying. For an understanding of these it has been necessary to give some account of the composition of fruits, ...