This edition had all images removed.
Title: Ketchup: Methods of Manufacture; Microscopic Examination
Note: Reading ease score: 56.5 (10th to 12th grade). Somewhat difficult to read.
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)
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.)
Author: Bitting, A. W. (Arvill Wayne), 1870-1946
Author: Bitting, K. G. (Katherine Golden), 1869-1937
EBook No.: 56703
Published: Mar 8, 2018
Downloads: 64
Language: English
Subject: Ketchup
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.
This edition has images.
Title: Ketchup: Methods of Manufacture; Microscopic Examination
Note: Reading ease score: 56.5 (10th to 12th grade). Somewhat difficult to read.
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)
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.)
Author: Bitting, A. W. (Arvill Wayne), 1870-1946
Author: Bitting, K. G. (Katherine Golden), 1869-1937
EBook No.: 56703
Published: Mar 8, 2018
Downloads: 64
Language: English
Subject: Ketchup
LoCC: Technology: Home economics
Category: Text
Rights: Public domain in the USA.