Ketchup: Methods of Manufacture; Microscopic Examination

Format:

Book

Author/Creator:

Bitting, A. W. (Arvill Wayne), 1870-1946.

Contributor:

Bitting, K. G. (Katherine Golden), 1869-1937.

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Ketchup: Methods of Manufacture; Microscopic Examination" by A. W. Bitting and K. G. Bitting is a scientific publication created in the early 20th century. This work focuses on the manufacturing processes of ketchup, primarily using tomatoes, and includes discussions on the examination methods to ensure product quality. The book addresses both the practical aspects of ketchup production and the micro-level analysis necessary for quality control in food production. The book outlines the complete process of ketchup manufacture, detailing the selection of ripe tomatoes, appropriate handling, and the mechanical processes involved in production. It discusses methods for washing, pulping, cooking, and bottling, emphasizing the importance of cleanliness and proper handling to maintain quality. Furthermore, Bitting and Bitting elaborate on microscopic examinations, highlighting the need to assess ingredient integrity and identify microbial content, which affects the final product's preservation and safety. They also explore the variations in ketchup based on different raw materials and suggest best practices for achieving a high-quality, consistent product. (This is an automatically generated summary.)

Credits:

Produced by Larry B. Harrison, Barry Abrahamsen, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Notes:

Reading ease score: 56.5 (10th to 12th grade). Somewhat difficult to read.

Release date is 2018-03-08